I am making the Almond Joy cake and had a question. It calls for white chocolate coconut creamer. Is that a liquid or powder? Thanks
It's from International Delight, a liquid creamer. If you can't find it, just use vanilla creamer or chocolate milk and add 3 tsp coconut extract to the chocolate cake batter.
Tapered cakes need to be a dense cake, not too moist. It was pure gravity that caused it to crack.
So should I not use the Tiramisu cake for such a cake in the future (carved or tapered)? If that's the case would I be able to add espresso powder or instant coffee to the batter? It just had a good flavor---I love coffee flavored cakes--but don't want a flop in the future. Or should I just not put as much espresso syrup on the cake?
Just leave out any pudding mix and add 8 oz melted white chocolate. Less syrup wouldn't hurt! 
Thanks so much! I'll try to remember that for the future!
So my original plan was to make my mom's birthday cake as a white cake filled with dulce de leche, with white chocolate ganache....
But a coworker lent me her Betty Crocker 'Bake 'n Fill' pan, and it looks rather neat.. so I'm now going to make a vanilla cake, and fill the centre with triple berry (no bake) cheese cake filling, and then ice it in vanilla buttercream with some of the berries (put through a food processor) stirred in and topped with fresh berries.... I sure hope this works!
Like I really needed to add to all the recipes I want to try, then I find this site! Thougt I'd share:
http://www.cakespy.com/
The hummingbird cake looks really good!
This might be a stupid question but when making the almond joy cake it calls for pudding mix. Does that mean instant pudding mix or the pudding mix that you need to cook?
Thanks for all the help MacsMom
Obe, when a cake calls for pudding mix it's generally the instant pudding mix (not made up pudding from the mix) added with the dry ingredients of the cake mix. Hope that helps! 
Is anyone having problems with this site? I am still getting the same home page as I did last night and the cakes are the same as well. They are behind 9 pages in the gallery.
Is anyone having problems with this site? I am still getting the same home page as I did last night and the cakes are the same as well. They are behind 9 pages in the gallery.
Not just you--I've noticed the same thing for a couple of days now.
You can submit bug reports here: http://cakecentral.com/trouble.php
So what are we all baking this week?? I'm doing a strawberry WASC, a regular WASC and a chocolate (to die for) from scratch cake. Yes, gotta love those testers! (Especially the leftovers!)
So what are we all baking this week?? I'm doing a strawberry WASC, a regular WASC and a chocolate (to die for) from scratch cake. Yes, gotta love those testers! (Especially the leftovers!)
I have a rainbowlicious (I hate making those) and a German Chocolate - lol, it's not even on my list! I'm sooo using canned filling 
Does the pudding need to be sugar free or reg? Does it matter or change the taste?
You can use either one but you can definitely taste the sugar free in fillings so I wouldn't recommend that. I think Macsmom uses the sugar free in her WASC's. I prefer the regular.
Thank you. I think I will use the reg. pudding,then.
I just delivered a banana split (my first "gourmet" flavor"). I do banana cake w/ strawberry filling & a thin layer of ganache
I'm going to make the smores with cupcakes. Fill with milk chocolate ganache and top with marshmallow meringue and torch it to look like roasted marshmallows.
RUN! Don't walk to the store for this new product.....
Last night I made a FANTASTIC filling for a cake made with white cake mix (extender version) with Lorann Baravian cream and Cream Brulee coffee creamer. The filling was french vanilla pudding (made with ~1 cup milk) and a jar of Smucker's new Apple Cinnamon topping. WOW! Tasted like apple pie a'la mode!!!!
AFter I wrote that, I'm wondering why I want my cake to taste like pie????? 
Now for a question for you experts: My buttercream--a recipe which I've used often and LOVE--came out crustier than ever. Too much liquid and not enough shortening? I made it pretty thin to crumb coat because the fudge chocolate layer was the crumbiest (not crummiest!) cake I've ever made! Will frost the layers tonight, but would like an opinion as to why it was soooooo crusty. It did great for the crumb, but would probably crack if it was that crusty on the cake.
TIA!
I'm going to make the smores with cupcakes. Fill with milk chocolate ganache and top with marshmallow meringue and torch it to look like roasted marshmallows.
Yum!! I made the s'mores with cupcakes too and they are really yummy--but I made a marshmallow filling and topped with chocolate buttercream---your way sounds soooo much yummier and original!! Are you going to post pics?? I'd love to see them!! 
I'll probably post them on the cupcake thread but I will post the link here if you want.
That apple cinnamon topping sounds so good! I hope I can find some. I see it's a limited addtion.
Just a head's up:
I will be on vacation until August 8th 
. (In case anyone wonders why I haven't answered a PM)...
Happy baking!
Take me with you MacsMom!!!! I'm hoping my dh takes me away after school starts back & babysitters are back in the country (grandparents gone until Sept). Oooohhhh enjoy your time!
Macsmom: You lucky dog! Hard to believe that you won't be on the computer tho!!!! 
Have a good time.
Woe is me. I have 124 more days till we board a ship in Barcelona for a 14-night TransAtlantic cruise!
I want to make the white chocolate raspberry cake, but can only find the Torani syrup in reg. Should I cut the sugar in half? Calls for 2 c. of sugar and 1 1/3 c of sugar free syrup.
Is it a cake mix cake? If it is then I would just use half of syrup and half water or milk. Cut the sugar to 1 and a half C.
If it's a scratch mix then I wouldn't mess with the sugar amount but cut back on the syrup and add water or milk to make the liquid amount.
Does anyone know a good sugar free cake recipe and icing?? My FIL is diabetic. I browsed through some recipes here on CC but none seem too catch my attention. Thanks
It's the one that is on the doc. from this thread.
It's the one that is on the doc. from this thread.
Ok. I would use 1 1/2 C. sugar and use half Torani and half milk. If you use full Torani it will probably sink in the middle. If you use a White chocolate frosting that will really bring out the white chocolate flavor also.
these flavors sound absolutely delicious. I am looking forward to trying some out
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