I really enjoy seeing everyone's blog's and websites!!
Macsmom- I knew your's would be great based on all the help you have provided us.
I hope that my sis can help me get one up and running. Sorry this is off the topic, do you take the pictures of your cakes?
I just can't wait to get started!!!
Sorry this is off the topic, do you take the pictures of your cakes?
Yep! I push 2 chairs together and place a large cutting board on them, cover the chairs and board with a large piece of fabric or sheet, set the cake on top and snap about 30 photos...
You'd be surprised how few good pictures you end up with. I try different angles and different lighting (flash/no-flash, overhead lights on/off). The best light is outdoors, so now that there is no risk of rain I may start taking pics outside.
Carrot Cake straight up! Brandie
LOL!! Just my style! It's so easy to make a boxed carrot cake taste homemade - my neighbors still think mine is from scratch 
.
Use Betty Crocker...
1 box carrot cake mix
1 box white mix
2 c flour
2 c sugar
1 1/2 tsp salt
1 pkg vanilla pudding
1 c vanilla coffee creamer - or a spiced flavor around the holidays.
1 2/3 c water (this one has more water than creamer because it so moist)3 (6oz) containers Yoplait cinnamon roll yogurt *I haven't actually used this yet, but it sounds good, lol. Otherwise, stick to 2 cups sourcream.
8 egg whites
1/4 c oil
ADD
2 tsp cinnamon
2 to 3 cups finely shredded carrots
(You could potentially add a can of crushed pineapple, coconut flakes, and/or chopped nuts, too - no other substitutions required)
Carrot Cake straight up! Brandie
LOL!! Just my style! It's so easy to make a boxed carrot cake taste homemade - my neighbors still think mine is from scratch
.Use Betty Crocker...
1 box carrot cake mix
1 box white mix
2 c flour
2 c sugar
1 1/2 tsp salt
1 pkg vanilla pudding
1 c vanilla coffee creamer - or a spiced flavor around the holidays.
1 2/3 c water (this one has more water than creamer because it so moist)3 (6oz) containers Yoplait cinnamon roll yogurt *I haven't actually used this yet, but it sounds good, lol. Otherwise, stick to 2 cups sourcream.
8 egg whites
1/4 c oil
ADD
2 tsp cinnamon
2 to 3 cups finely shredded carrots
(You could potentially add a can of crushed pineapple, coconut flakes, and/or chopped nuts, too - no other substitutions required)
Am I using just the Egg Whites in this one, not the whole egg?
Thanks so much - I'm going to see if I can find the cinnamon roll yogurt also!
Yes, just the whites
I forgot to add, I buy a carton of just whites at Trader Joes for $2. It saves wasting yolks and is about the same price if I were to buy just 8 eggs.
Yes, just the whites
I forgot to add, I buy a carton of just whites at Trader Joes for $2. It saves wasting yolks and is about the same price if I were to buy just 8 eggs.
Good to know! Thanks again!
Is it ok to add nuts & raisins to the carrot recipe or does anything need to be adjusted if we do add the nuts & raisins?
Hi MacsMom,
I was hoping I could pick you brain some more ... I was reading on your blog, and was curious about the Almond Joy with Coconut filling, the Apple Pie cake (do you use a sleeve for the filling?) and the Banana Caramel Cheesecake.
Do you mind sharing your recipes on those?
Oh, and for the Chocolate Banana Cheesecake, do you just replace the cake for chocolate WASC?
Thanks soooo much! You rock! 
OK, and whenever you decide to publish a cook book, please add me to the waiting list!
Question about all these recipes (and TIA). By "cake flour", do you mean just plain cake flour or all purpose cake flour?
Just wanted to add my two cents. For a filling - I use a recipe from Paula Deen's Chocolate Celebration book. It's simple but awesome - you could use any pudding mix and change the flavor. Here it is:
Boston Cream Filling
1 (3.4 oz) box instant vanilla flavored pudding mix
1 1/2 cups heavy whipping cream
1/2 cup of confectioners' sugar
1/2 cup milk
1/4 cup sour cream
In a large bowl, combine pudding mix, cream, sugar, milk & sour cream. Beat at medium speed with mixer until stiff peaks form. (I usually put my whipping cream & milk in the freezer a few minutes to get it nice a cold - whips better.
Enjoy
This is a fantastic coversation!! What a wealth of information you all are - and so willing to share EVERYTHING - thank you!!!
Now, I may have missed it somewhere in the 94 pages I just finished reading - but is there a recipe for SNICKERDOODLE cake somewhere? What kind of filling/frosting would you use? Thanks!
Question about all these recipes (and TIA). By "cake flour", do you mean just plain cake flour or all purpose cake flour?
I didn't know there two types of "cake flour". Like Swan brand in the red box.
Just wanted to add my two cents. For a filling - I use a recipe from Paula Deen's Chocolate Celebration book. It's simple but awesome - you could use any pudding mix and change the flavor. Here it is:
Boston Cream Filling
1 (3.4 oz) box instant vanilla flavored pudding mix
1 1/2 cups heavy whipping cream
1/2 cup of confectioners' sugar
1/2 cup milk
1/4 cup sour cream
In a large bowl, combine pudding mix, cream, sugar, milk & sour cream. Beat at medium speed with mixer until stiff peaks form. (I usually put my whipping cream & milk in the freezer a few minutes to get it nice a cold - whips better.
Enjoy
Thank you!! I was looking for something like that! 
Is it ok to add nuts & raisins to the carrot recipe or does anything need to be adjusted if we do add the nuts & raisins?
You must've missed "no other substitutions required" Just add 'em in.
Almond Joy with Coconut filling,
the Apple Pie cake (do you use a sleeve for the filling?)
and the Banana Caramel Cheesecake.
Oh, and for the Chocolate Banana Cheesecake, do you just replace the cake for chocolate WASC?
Almond joy: I add almond extract to the chocolate WASC and use a sleeve of coconut filling with extra sweetened shredded coconut stirred in. And coarsely chopped almonds, toasted.
I buy sliced apple filling from Ross Foods http://www.fruitfillings.com/product_list.html
But I feel guilty and should start making my own
For my banana and chocolate cream cheese cakes I use two 8 oz cream cheese blocks, softened. You have to blend the eggs into the cream cheese before adding to the batter. No other substitutions.
The recipe for Thick Caramel filling should be in the google doc.
...gotta go pick up my kids!!
MacsMom - it does my heart good that some one on this forum was able to contribute to you, since we have completely bled you dry with recipes and ideas. Again thank you for everything! And your recipes!
Thanks to everyone who is contributing - I bow down to your gourmet flavored greatness!
This is a fantastic coversation!! What a wealth of information you all are - and so willing to share EVERYTHING - thank you!!!
Now, I may have missed it somewhere in the 94 pages I just finished reading - but is there a recipe for SNICKERDOODLE cake somewhere? What kind of filling/frosting would you use? Thanks!
I thought we had discussed snickerdoodle cake somewhere in this thread but I can't find it! I looked through the list of flavors I have saved and looked on the list recipes! I don't see it 
So if anyone remembers where it is in the thread, please let us know where we can find it or if you can, repost it!
Thanks
Oh, that Almond Joy cake sound fabulous! Thanks everyone for all these great ideas.
For my banana and chocolate cream cheese cakes I use two 8 oz cream cheese blocks, softened. You have to blend the eggs into the cream cheese before adding to the batter. No other substitutions.
Thanks MacsMom!!!
Just want to make sure I got it right, you add 2-8oz cream cheese blocks to the WASC and still keep the sour cream/yogurt in the recipe? And for the banana one, I'm thinking you add the mashed bananas as well, right?
On another topic, I was reading your recipes for curds, and you list "eggs" on your ingredients, you use whole eggs? Not just the yolks? Just curious.
I'm sorry for all the question, I feel like I just won the lottery. It is very kind of you to share all your knowledge with us. Thanks!!! Thank you so very much!
Just want to make sure I got it right, you add 2-8oz cream cheese blocks to the WASC and still keep the sour cream/yogurt in the recipe? And for the banana one, I'm thinking you add the mashed bananas as well, right?
On another topic, I was reading your recipes for curds, and you list "eggs" on your ingredients, you use whole eggs? Not just the yolks? Just curious.
Sorry, I thought my banana cake recipe was in the doc, but it's not!
1 box banana cake mix + 1 box white mix
2 c flour
2 c sugar
1 1/2 t salt
1 pkg banana pudding mix, dry
3 (6oz) containers banana yogurt
1 1/3 c vanilla creamer
1 1/3 water
1/4 c oil
6 eggs
3 mashed bananas
1 T vanilla
For they key lime, it's whole eggs
http://coconutlime.blogspot.com/2006/08/key-lime-curd.html
For the mango, it's the yolks only.
And yes, I just add the cream cheese, keeping the sour cream. That's what makes it "cheesecake-y" ~ It's still cake, but rich and delicious, a definite cheesecake-cake.
I thought we had discussed snickerdoodle cake somewhere in this thread but I can't find it! I looked through the list of flavors I have saved and looked on the list recipes! I don't see it
So if anyone remembers where it is in the thread, please let us know where we can find it or if you can, repost it!
I don't think we ever officially came up with a recipe. I was planning on adding 1 tablespoon of ground cinnamon and adding a pkg of cream cheese for the rich cookie-ness, using 4 tsp of butter flavoring, and swirling in the cinnamon roll filling:
4 T butter, melted
2/3 c brown sugar
5 t cinnamon
Hmm... that's very similar to my "Cinnamon Roll Cake" 
Just want to make sure I got it right, you add 2-8oz cream cheese blocks to the WASC and still keep the sour cream/yogurt in the recipe? And for the banana one, I'm thinking you add the mashed bananas as well, right?
On another topic, I was reading your recipes for curds, and you list "eggs" on your ingredients, you use whole eggs? Not just the yolks? Just curious.
Sorry, I thought my banana cake recipe was in the doc, but it's not!
1 box banana cake mix + 1 box white mix
2 c flour
2 c sugar
1 1/2 t salt
1 pkg banana pudding mix, dry
3 (6oz) containers banana yogurt
1 1/3 c vanilla creamer
1 1/3 water
1/4 c oil
6 eggs
3 mashed bananas
1 T vanilla
For they key lime, it's whole eggs
http://coconutlime.blogspot.com/2006/08/key-lime-curd.html
For the mango, it's the yolks only.
And yes, I just add the cream cheese, keeping the sour cream. That's what makes it "cheesecake-y" ~ It's still cake, but rich and delicious, a definite cheesecake-cake.
Macsmom - question this recipe you just posted will it replace this recipe you have given me.
thanks
1 box white mix
1 box banana cake mix
1 package banana pudding
2 1/4 cup cake flour
2 1/3 cup sugar
1 1/2 tsp salt
1 tsp baking soda
2 containers banana yogurt
6 eggs
1-1/3 cup vanilla coffee creamer
1-1/3 cup water
1 T vanilla
1/2 cup butter, softened
3 very ripe bananas
Macsmom - question this recipe you just posted will it replace this recipe you have given me.
thanks
1 box white mix
1 box banana cake mix
1 package banana pudding
2 1/4 cup cake flour
2 1/3 cup sugar
1 1/2 tsp salt
1 tsp baking soda
2 containers banana yogurt
6 eggs
1-1/3 cup vanilla coffee creamer
1-1/3 cup water
1 T vanilla
1/2 cup butter, softened
3 very ripe bananas
No, it shouldn't replace it, that is someone elses version. They probably taste very similar.
Sheesh, I just got an email notice and FIVE pages have gone by!! I can't keep up!!
Macsmom - question this recipe you just posted will it replace this recipe you have given me.
thanks
1 box white mix
1 box banana cake mix
1 package banana pudding
2 1/4 cup cake flour
2 1/3 cup sugar
1 1/2 tsp salt
1 tsp baking soda
2 containers banana yogurt
6 eggs
1-1/3 cup vanilla coffee creamer
1-1/3 cup water
1 T vanilla
1/2 cup butter, softened
3 very ripe bananas
No, it shouldn't replace it, that is someone elses version. They probably taste very similar.
Sorry, I thought you gave it to me. Thanks
Macsmom - question this recipe you just posted will it replace this recipe you have given me.
thanks
1 box white mix
1 box banana cake mix
1 package banana pudding
2 1/4 cup cake flour
2 1/3 cup sugar
1 1/2 tsp salt
1 tsp baking soda
2 containers banana yogurt
6 eggs
1-1/3 cup vanilla coffee creamer
1-1/3 cup water
1 T vanilla
1/2 cup butter, softened
3 very ripe bananas
No, it shouldn't replace it, that is someone elses version. They probably taste very similar.
Sorry, I thought you gave it to me. Thanks
I'm a dork, I totally gave it you. I just went to check my recipe file and there it was. I've been completely overwhelmed with cake orders and sleep-deprived that I had forgotten I tried that recipe for my FIL's 70th birthday last January (I haven't made a banana cak esince then). I took bits and pieces from the Cake Mix Doctor and added it to my old WASC version. It was much better, less dense and stayed moist for days.
Can anyone get over and help me get through the next 3 weeks?
Macsmom, thanks.
take a deep breath and a nice bubble bath. Look forward to seeing the cakes you make. I hope can make it in September for the Jennifer Dontz class.
MacsMom ~ thank you so much for your list! I can't wait to try some of these out!!
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