Cake Flavor To Go With Key Lime Buttercream?
Decorating By messy_chef Updated 8 Oct 2008 , 4:50pm by sweettoothmom
Any suggestions? I have made coconut cake with it before but am looking for something new. TIA!
What about a key lime cake. I had a bride request a key lime cake for her wedding cake. It tasted wonderful. I found the recipe in "The Cake Doctor".
Lemon cake or white I think. Banana cake? Mango.
I agree with the lemon flavor. How do you make key lime buttercream? (if you don't mind sharing).
How about a margarita cake? Do you have the recipe for Key Lime buttercream? If so would you share? Thanks. 
Wow! Thanks for all the suggestions. I just use my normal bc recipe but add a few drops of Key Lime Lorann Oil to it. How do I make margarita cake?
The lime/raspberry/choc. combo sounds really good. I might try some of those in cupcake form. I want to use the key lime BC for this particular cake because I need it to stay light in color. Maybe white cake with raspberry filling would work...
I love ginger snap cookies used in the crust for key lime pie--to die for good --so just another key lime pairing thought--ginger.
Interesting thought on the ginger. How would you incorporate the flavor- ground ginger, candied?
Do you guys think I could do a WASC variation with margarita mix replacing all of the liquid?
Does anyone have a graham cracker cake recipe? This would be good with Key lime BC.
Perhaps maybe a spice cake. or pecan/ walnut cake.
Strawberry cake, chocolate pound cake. OH OH maybe Tomato soup cake.
Well that is more bloody mary than margarita like. but hey it could work well together.
The choc raspberry lime mix chutzpah makes my mouth water!!! 
dinas27,
would it be possible to have the brown butter rum cake Pm'd to me?
It sounds lucious
dinas27,
would it be possible to have the brown butter rum cake Pm'd to me?
It sounds lucious
I was looking for the recipe but can't find it right now, but you can actually use your own butter cake recipe.
Using unsalted butter melt it in a pot and toast it carefully so that it does not burn, it should be a nice brown color with dark brown bits of milk solids and smell wonderful. Let cool and solidify and use in your recipe, I think I added about a tsp of rum extract but that would depend on your recipe quantity. I also prefer to use brown sugar instead of white.
The recipe I have I don't let it harden, just add it like oil in some recipes, however I think I would prefer the texture in my regular buttercake recipe, by creaming the toasted butter and sugar. I only tried the recipe a few times, it still needs to be tweaked a little. For my friends wedding I did it gluten free so I experimented more with that! I will look for my hard copy of the recipe when I get home tonight.
Thanks Dina27. I will watch for that recipe and I am going to try the version you mentioned here too. It sounds scrumptious
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