Help! Gourmet Flavors????

Decorating By tcakes65 Updated 9 Dec 2023 , 8:26pm by MacsMom

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dandelion56602 Posted 5 Mar 2009 , 12:21am
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My vanilla bean paste said to use it like extract. I'm thinking 1 tsp = 1 bean. I love the specks!

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lindambc Posted 5 Mar 2009 , 12:37am
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Quote:
Originally Posted by Karema

I found it!!! I went to a gourmet store near me and found madagascar vanilla bean paste. I'm so excited. Now I have to figure out how to use it. I know I can add it to frosting and bettercreme but has anyone tried adding it to cake. I want to use this tomorrow anyone have any recipes that taste devine so I can try my new treasure.

Karema



I tried my vanilla ben paste in my graham cracker wac cake this weekend, it tasted really good! dded some to the vanilla whipped topping too!

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pastrychef22 Posted 5 Mar 2009 , 2:42am
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I want to add my Happy Birthday!!!! Also I got my samples today and i can not wait to start trying them!!!!!!!!!!

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sayhellojana Posted 5 Mar 2009 , 3:58am
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Quote:
Originally Posted by Karema

I want to use this tomorrow anyone have any recipes that taste devine so I can try my new treasure.

Karema




Try Serious_Cake's yellow cake recipe. It's made like a yellow cake, but it's light in color so I just call it vanilla cake icon_smile.gif Use 1-2 tsps of vanilla bean paste and if you have some, just the slightest bit of lemon zest. Delicious!
Here is the link:


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justsweet Posted 5 Mar 2009 , 5:07pm
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Macsmom,

Thank you icon_biggrin.gificon_biggrin.gif

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MacsMom Posted 5 Mar 2009 , 5:16pm
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Quote:
Originally Posted by anku

Thanks so much for sharing such amazing flavors! My client just called and she wants " Poppy seed" flavor cake!! Any ideas/recipes you have? I have never done a poppyseed cake!




I make "sour cream poppyseed" ~ It's just the WASC recipe, as is, with 1/4 cup poppyseeds added to the batter. Actually, it may be 1/2 cup icon_rolleyes.gif

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MacsMom Posted 5 Mar 2009 , 5:24pm
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Here's a funny for you...

I have a customer who just booked 11 dates for cakes and she has my flavor list. I teased her by saying she only has 77 other dates to fill to try all of my flavors.

So she sends me an e-mail this morning asking me if I can make a Rocky Road cake... it's not on my flavor list! I died laughing!! I told her I'd add it to my list icon_razz.gif

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anku Posted 5 Mar 2009 , 5:25pm
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Thanks so much Macs mom....can you please tell me from where can I find poppy seeds??!!

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MacsMom Posted 5 Mar 2009 , 5:48pm
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I buy a jar in the spices aisle. You might them cheaper at World Market (Cost PLus) if you have one near you.

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ambolil Posted 5 Mar 2009 , 6:32pm
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I am a mom that works outside the home and have recently become obsessed with this website and everything it offers. (It has taken me about a week with work and 2 kids home with the flu to finally get to the last post. ) My obsession started because I wanted to make my soon to be 1yr old's birthday cake instead of buying it. I have done pleanty of cooking/baking on my own over the years and wanted to challenge myself a little. I am now in my second Wilton class and can't absorb the info fast enough. I am so very excited to make every cake I see or hear about.

I am in awe of everyone's creativity and generosity in sharing all of this fantastic and helpful information.

Macsmom-thank you so much for sharing your information with us. You are a very inspiring person and a great resource to all of us! Thank you so much for sharing your creativity and advice.

I too contacted Amoretti today and I am anxiously awaiting the phone call to speak with a rep.

Thanks to all of you who have shared and answered questions! thumbs_up.gif

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USMCWifePena Posted 5 Mar 2009 , 7:48pm
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I got my Amoretti samples last night and I couldn't wait to try them out and I couldn't wait for a cake to bake, so I made Mango Pudding with Coconut Whip...It was delicious...Needless to say years from now I will have stock in Amoretti!! LOL icon_biggrin.gif

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anku Posted 5 Mar 2009 , 9:47pm
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Thanks do much Macsmom for the info! Yes, I have Costplus near my place and surely check it out!

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fievel Posted 5 Mar 2009 , 11:02pm
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I got my Amoretti samples today and I can't wait to start experimenting. I was just wondering how much people were using. Are you weighing your batter/icing and going by weight??

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CbyA Posted 5 Mar 2009 , 11:04pm
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Macsmom, do you have a good recipe for 'limoncello cake' ??? or anyone???
Cbya

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MacsMom Posted 5 Mar 2009 , 11:34pm
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Quote:
Originally Posted by CbyA

Macsmom, do you have a good recipe for 'limoncello cake' ??? or anyone???
Cbya




I got a sample of that, too. What the heck is it? icon_confused.gif

Just add the compound to the WASC cake - or a lime cake, lemon cake, cello cake... icon_razz.gif

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fievel Posted 5 Mar 2009 , 11:42pm
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haha limonchello is an Italian lemon flavored liquor. Yummy stuff!

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bobwonderbuns Posted 6 Mar 2009 , 2:07am
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Italian Lemon flavored liquor?? MMMMMMMMM!! icon_lol.gif

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sweet_teeth Posted 6 Mar 2009 , 2:28am
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I looooooove that stuff. Actually, it was my first alcoholic beverage.. my best friend's older sister brought it back after doing a semester abroad in Italy.. and we went to town with it! hahah.

It's delicious... i'd make it in a spiked lemon cake.. yum yum yum!

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Mom23girls Posted 6 Mar 2009 , 3:09pm
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Quick question for those who got the Amoretti samples.... did the catalog come with the samples or separate? I just got a catalog delivered by FedEx - but no samples icon_cry.gif

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susanscakecreations Posted 6 Mar 2009 , 3:16pm
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Do you just buy limoncello at the liquor store???
Is there a particular brand that is better??

I'd love to try it in a lemon cake!!!!

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Valli_War Posted 6 Mar 2009 , 3:22pm
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Question to anyone who has tried this:
I want to bake a bundt cake tomorrow for dessert. I won't be frosting it since many people who are going to eat it don't like frosting (yeah, I know icon_eek.gif )
Can I make WASC cake in a bundt pan? I wanted to try pistachio pudding mix with a white cake mix with cardamom in it. Do you think coconut compound that I got from amoretti can be added to this to make pistachio-coconut cardamom cake? Please advice.
TIA,

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MacsMom Posted 6 Mar 2009 , 3:28pm
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Quote:
Originally Posted by Valli_War

Question to anyone who has tried this:
I want to bake a bundt cake tomorrow for dessert. I won't be frosting it since many people who are going to eat it don't like frosting (yeah, I know icon_eek.gif )
Can I make WASC cake in a bundt pan? I wanted to try pistachio pudding mix with a white cake mix with cardamom in it. Do you think coconut compound that I got from amoretti can be added to this to make pistachio-coconut cardamom cake? Please advice.
TIA,




YES! icon_biggrin.gif It does take awhile to bake, so be patient, but it is perfect as a bundt cake. Pistacchio coconut sounds awesome!

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Valli_War Posted 6 Mar 2009 , 3:30pm
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Thanks Macsmom. I'll post the results tomorrow. Do you think if I just drizzle the cake with chocolate ganache, it'll go with the flavor of the cake? I don't know about that. I can use either white or dark chocolate. Can anyone give me idea about that?

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Donnagardner Posted 6 Mar 2009 , 3:36pm
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My family prefers to have the WASC straight from the pan warm with no icing. It taste great and is sweat enough without frosting.

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sgirvan Posted 6 Mar 2009 , 5:21pm
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I happened to have a 6 inch WASC in the freezer and was looking for something sweet last night. I cut some up into cubes and added a scoop of strawberry banana icecream I have and it was soooo good. The WASC kind of reminded me of angel food cake in flavor - only more dense and I love to eat it frozen as it doesn't freeze it rock hard thumbs_up.gif

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fievel Posted 6 Mar 2009 , 9:56pm
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You should be able to buy lemoncello in a liquor store, but I got a compound of it from amoretti

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Valli_War Posted 6 Mar 2009 , 10:05pm
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Oh My god, ladies, I baked pistachio - cardamom-coconut cake in a bundt pan (Wasc). It smells so good, that I who doesn't eat cake at all want to eat it.
Here is how I made it.
1 box duncan hines white cake
1 cup of sour cream
3 eggs, 1 box of pistachio pudding mix, 1 heaping spoon of coconut compound from Amoretti,
1/2 tsp of cardamom extract from Amoretti, 1 cup of water, 1/2 tsp of cardamom powder fresh ground and baked it in bundt pan. I won't be putting any icing on, so before I poured the batter into the pan, sprinkled the bottom of the pan with chopped pistachios and shredded coconut. It baked in 65 minutes. Will try to take a picture of it once out of the pan and on a serving platter, but had to post this. This will be one of the flavors that I'll keep baking since all my relatives (Indians in general) love coconut and cardamom.

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cori85 Posted 7 Mar 2009 , 12:44am
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I just want to say a huge THANK YOU to macsmom and everyone else who shared info on this thread. It has opened a whole new world to me. I went to our local cash n carry today and found the Bettercreme and can't wait to try it out. I always use homemade buttercream, but have been looking for something that doesn't have to be refrigerated, that actually tastes good. I'm going to make the orange dreamcicle cake tonight. I am new to this website but so thankful to have found it!

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pastrychef22 Posted 7 Mar 2009 , 1:35am
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Mom23girls I just wanted to let you know that my catalog was right in the box with my samples.[/code][/center][/url][/list][/list]

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chrissypie Posted 7 Mar 2009 , 1:52am
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HI Everyone,


Did we ever establish how much of the compounds and extracts from Amoretti we are supposed to use in a recipe? In tablesppoons and teaspoons???

MACSMOM, if we use the wasc recipe and just sub the extract or use compound how much would be use>.


Thanks!
This thread is AWESOME!

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