For the "Chocolate Covered Cherry" Cake, I just wanted to add that King Arthur's no longer sells the mini cherry chips.
To be honest, I wasn't sure what they even looked like...morsels or dried up cherries. Here's the info: http://www.kingarthurflour.com/items/Cherry_Baking_Mini_Chips
I found a few other places that sell them, although I don't think they're mini sized.
And for bulk buying: http://www.amazon.com/Log-House-Flavored-10-Ounce-Packages/dp/B000V9FX/ref=pd_bbs_sr_1?ie=UTF8&s=grocery&qid=1231735813&sr=8-1
Macsmom - thank you, thank you, thank you. I love the WASC and I have tried it in varius flavors, but I had never thought of some of those. What a great resource!!
By the way, add a Mudslide to your list...
Use the WASC recipe with White Cake mixes and substitue water for Kaluah and Vodka. Fill with fudge or chocolate buttercream....
YUMMY, YUMMY and turns out of the pan beautifully!! It is one of my most requested cakes now!
Thank you flour pots and Mandi!
I guess I hadn't thought outside of the box: I had a Mudslide cake but I took it off the list because everyone recognized the Kahlua cake more and they were too similar. But I was making them both with chocolate mixes!
Maybe I'll call it a "White Russian" and use a Kahlua flavored white-chocolate truffle filling (LoRanns Kona Coffee flavor).
(I have about 55 flavor combinations on my list! )
MacsMom, I apologize if this has already been asked or if it is common knowledge for everyone else, but how much is 1 dram? I did a google search and it says 1/8 oz, but I wanted to check. Thanks so much for the amazing recipes. I have them all saved in my recipe file and just have to decide which one to try first!
Can we all say YUMMMM.... I will have to try the Kaluah flavored white chocolate truffle filling...
Heck...I will have to try the white chocolate truffle filling first...wanna pass the recipe on, PLEASE.....
mbt4955....on ebay the little Lorann flavorings (1 dram) are advertised as 1 tsp.
I don't think the Lorann site mentions an amount specifically.
In any case, I have found that 1 dram measures out to a little less than a tsp.
Thanks, FlourPots. I usually order larger sizes directly from Lorann, so I will use a measuring spoon!
Great wealth of knowledge in this thread for a newbie like me!
Wow thanks so much everyone. I have so many things to work with now. It defiantly helps a newbie for sure!
Yes, 1 dram = 1 teaspoon. LoRann sells a few of their flavors in larger bottles, but not the butter for some reason. I know that CK brand butter flavor goes rancid very quickly (I've gotten a bottle taht was rancid before Iopened it!).
They are candy flavoring oils that are very concentrated, but some of their flavors are a lot stronger than others. Cherry, amaretto, and pina colada are powerful!
I'm a newbie soooooo I use cake mixes and I'm always looking for ways too improve them!!
Thanks Macmom for sharing I wish I had some to share...
Thank-you for taking all that time to post some wonderful wasc variations.!
wow, now I have a whole new slew of recipes to try! thank you all for these!
MacsMom, I can't wait to see your post . . . Anxiously waiting . . .
MacsMom, I can't wait to see your post . . . Anxiously waiting . . .
LOL! It's on page 2 of this thread! (You must've skipped right over it!)
I'm in Australia, and have a "secret family cake recipe" that my mother told me to guard with my life. Turns out, it is just a slight variation on the WASC. Hehe.
It's a "Turkish Delight" cake, which is basically the WASC with rosewater instead of almond.
I fill with a chocolate fudge filling, cover in ganache, then pipe with BC roses which I flavour with the rosewater as well.
MacsMom...I thought mom2rascals was referring to mandifrye's request for the white chocolate truffle filling recipe...I could be wrong since she didn't clarify herself.
Thought I would interject, since I would love that recipe too .
OH! I didn't even see that one!
Here it is (large recipe):
16 oz cream cheese, softened
12 oz white chocolate, melted and cooled slightly
4 c Bettercreme*
2 pkgs cheesecake pudding mix*
Beat the cream cheese 'til smooth. Slowly blend in the white chocolate. Mix the pudding into the whipped topping; gently blend into the white chocolate mixture. *I usually just beat the pudding mix into the liquid Bettereme (2lb carton).
Here is one that is a bit more firm:
8 oz cream cheese, softened
2 c PS, sifted
2 c chocolate (or white chocolate) chips, melted
1 ½ t vanilla
But what I have been doing more recently is just pouring the chocolate chips (or candy melts or almond bark, etc.) into a micro-safe bowl, pouring liquid Bettercreme (or Frostin Pride) over the chips 'til barely covered, and melt it all together then whip it up until it is thick. Refrigeration for a few hours makes it firm.
MacsMom...you got it goin' on with these recipes!!
Macsmom, thank you so very much for all the info. You are amazing.
Quick question first: did your avatar used to be different? Maybe you and kids first? then a green frog? I only ask b/c im a very visual person ( probably to a fault) and I want to make sure im thinking of the right person.
My baking question is: what if I cant get Bettercreme? I live in NY, on long island and I have never seen it- and believe me, I have searched EVERYWHERE. Any decent substitutions?
Thanks so much for everything already, you really are incredible. Your willingness to share and help out your fellow cc'ers is beyond admirable. I mean that sincerely.
if you make a box cake mix, without any additions/extenders, will it hold up to stacking for a 3 tier wedding cake? Of course, there would be dowel rods and cake boards under each tier.[/list]
I have another question, please.....
If you bake the cake and cant decorate it that same day, what is the best way to store/save it until you're ready?
And.... how long can you save the cake and it still taste fresh?
Same with BC.....can you make it and store it?
I hate to sound so ignorant, but I usually bake and decorate the same night. I was thinking how easy it would be to 'defrost' a cake and pay more attention on the decorating....like I very much want to do.
Ok, ok, that was more than one question.
Thanks for any and all help with this, I greatly appreciate it.
I am pretty new and just use cake mixes....Macsmom thank you for posting all the recipes... I can't wait to try something new outside of the box... no pun intended. LOL I always use pillsbury though...not good?
~ I buy Bettercrema at Smart&Final. I've heard you can get it at Sam's club if you ask the bakery dept. But Cool Whip subs fine, it's just not safe to be left out for more than a few hours.
(Yes, my avatar used to be me and the kids, then a red/black/white eclectic square cake before this last one).
~ I bake and freeze my cakes on day 1; make my fillings, BC and fondant day 2. Thaw cakes in fridge overnight. On the third day I fill and crumbcoat. and from that point forward I take it in and out of the fridge as I decorate. I have to start 5 days in advance because I can't work on cakes until the kiddos are in bed and I've had a moment to myself - so I start caking at 10pm. There have been too many nights when my head never hit the pillow!
I have put Satin Ice, Fondarific, and MMF in the fridge with no trouble. In fact, the condensation helps decorating because I can stick on decor without water! You do have to make sure that the cake has several hours to de-condensate (new word!) before delivery. If for some reason it hasn't dried enough before delivery, you can use a hair-dryer to immediately take care of that. (But you have to give it at least 2 hrs at room temp first so the condensation doesn't return after a blow-dry).
I always use pillsbury though...not good?
I like Pillsbury, too, but I prefer the variety in flavors that BC carries. BC's Dark Chocolate is the best chocolate cake! (But hard to find!). I cannot stand Duncan Hines - it's the only mix that has ever caused my WASC recipe to bubble over the pan and burn on the bottom of my oven.
I cannot stand Duncan Hines - it's the only mix that has ever caused my WASC recipe to bubble over the pan and burn on the bottom of my oven.
I use DH for all flavors of WASC cake and have never had a problem. I usually use 2" pans and fill according to Wilton's cake preparation charts.
What depth cake pans do you use and how high do you fill them.
Thanks so MUCH Macsmom! I can't wait to try it!
Here is another question for you (as if you have not already been MORE than helpful enough!!!! )... If you use bettercream, can it be kept outside of the fridge? I know you said the cool whip version couldn't be stored out of the fridge for long, but what about the original recipe???
Oh, and what about using the "mock" bettercream recipe? I can't buy it here (maybe I can from Sam's, haven't checked there yet), but I know on the Bettercream thread they were discussing the mock and said that it was close to the original. What do you think? And, could this one be kept out of the fridge? (Very little fridge space left in my kitchen, that is why I like sugarshack's buttercream and fondant!)
Thanks again - you are a fabulous resource...
I wouldn't think the mock Bettercreme is any more stable than Cool Whip since it contains dairy. Bettercreme is non-dairy and it says this:
Frozen - 1 year
Unopened in the firdge - 3 mo's
Opened in the fridge - 7 days
Whipped, applied to product - 5 days
So if you want to whip it up and leave it out, it should be fine as long as it is eaten within 5 days.
Thank you again! As I said before, you are a great help!!!
thanks so much. I was looking for this too.