Okay, I thought the "foaminess" was from the baking soda that I used. I guess not since you had the same experience without it. It may be the drink mix? I used Barcardi...
I use the bottled mixes in the liquor aisle, Finest Call is one brand. Very good fresh strawberry flavor, and the mango is excellent, too.
DD really wants the coconut mango cake for her birthday, but I can't find the mango flavored LorAnn anywhere (lots of other flavors, but no one has mango). Is there anything else I can use? Or should I just skip it and have it be less mango-y? I don't have time to order off the internet.
You can skip it. The mango puree (I use Finest Call) is a strong enough mango flavor.
Ugh...my grocery stores only sell the sugar free white choc pudding! Do you think this will work just as well for the pink champagne cake? Also, I accidentally picked up sparkling rose wine instead of pink champagne. Is there a difference?
I always use sugar-free pudding. Any sparkling wine will do.
Okay, I thought the "foaminess" was from the baking soda that I used. I guess not since you had the same experience without it. It may be the drink mix? I used Barcardi...
I use the bottled mixes in the liquor aisle, Finest Call is one brand. Very good fresh strawberry flavor, and the mango is excellent, too.
Okay, that was probably the problem! Is it the non-refridgerated kind? I may have to try out the recipe again using the correct drink mix along with just egg whites.
After trying a 3rd recipe, I am pretty satisfied with the results. I used a variation of your older WASC strawberry recipe:
1 white mix
1 strawberry mix
2 cups flour
1 1/2 tsp salt
1 tsp baking soda
2 cups light strawberry yogurt
1 3/4 cups sugar
1 sm box sugar free white choc pudding
2 2/3 cups water
1/4 cup oil
7 eggs (I'll probably use 6 eggs next time or 8 whites)
2 tsp vanilla extract
2 tsp strawberry extract
1 tsp strawberry compound
The 11 x 15 cake fell just slightly (probably secondary to the heaviness of the eggs), but the 8 inch cake was perfect.
The taste & texture were pretty great too.
Thanks for your help!
DD really wants the coconut mango cake for her birthday, but I can't find the mango flavored LorAnn anywhere (lots of other flavors, but no one has mango). Is there anything else I can use? Or should I just skip it and have it be less mango-y? I don't have time to order off the internet.
You can skip it. The mango puree (I use Finest Call) is a strong enough mango flavor.
Ugh...they don't even have that here. Due to state liquor laws, there is no liquor aisle in any store in the state and the very limited selection of non-alcoholic mixers doesn't include mango (at least not anywhere near me). As far as I can tell online, the state liquor stores don't carry it either.
However, I did find some mango ice cream. Can I use that the same way you use the sherbet in the orange dreamsicle cake? Would I have to make adjustments for the amount of sugar in the ice cream? They also had a tart mango frozen yogurt. Would that work better?
Ok so I want to make the cinnamon Roll cake with the filling (cream cheese, powdered sugar, and white chocolate) from Macsmom tonight. I am wondering can i ice that in buttercream? Will that be to sweet? Any suggestions?? TIA
Ok so I want to make the cinnamon Roll cake with the filling (cream cheese, powdered sugar, and white chocolate) from Macsmom tonight. I am wondering can i ice that in buttercream? Will that be to sweet? Any suggestions?? TIA
You might want to try this recipe for a cinnamon buttercream - I found it in this thread somewhere and copied it into a word file. I never tried it myself, but it's in the list of recipes I want to try eventually.
I believe it was originally posted with the Snickerdoodle cake. I just scanned the Google doc and couldn't find it, but I looked very quickly. I don't know whose it was to give credit.
Cinnamon Buttercream Frosting
8 tablespoons (1 stick) butter at room temp
3 3/4 cups conf sugar
3 to 4 tablespoons milk
1 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
I'm just a "newbie" and am overwhelmed and totally impressed by all this! 
This is me on this thread... 
You all are amazing!
After looking all over I found mango puree in an Asian grocery store. Our liquior stores don't carry it any more.
I make Maple buttercream for the cinnamon roll cake. Smells and tastes unbelievably good! Just add some pure maple syrup and some maple extract to your buttercream recipe until it tastes about right.
[quote="lecrn"]
Okay, I thought the "foaminess" was from the baking soda that I used. I guess not since you had the same experience without it. It may be the drink mix? I used Barcardi...
I use the bottled mixes in the liquor aisle, Finest Call is one brand. Very good fresh strawberry flavor, and the mango is excellent, too.
Okay, that was probably the problem! Is it the non-refridgerated kind? I may have to try out the recipe again using the correct drink mix along with just egg whites.
After trying a 3rd recipe, I am pretty satisfied with the results. I used a variation of your older WASC strawberry recipe:
1 white mix
1 strawberry mix
2 cups flour
1 1/2 tsp salt
1 tsp baking soda
2 cups light strawberry yogurt
1 3/4 cups sugar
1 sm box sugar free white choc pudding
2 2/3 cups water
1/4 cup oil
7 eggs (I'll probably use 6 eggs next time or 8 whites)
2 tsp vanilla extract
2 tsp strawberry extract
1 tsp strawberry compound
What is strawberry mix?
[quote="bobwonderbuns"]
Okay, I thought the "foaminess" was from the baking soda that I used. I guess not since you had the same experience without it. It may be the drink mix? I used Barcardi...
I use the bottled mixes in the liquor aisle, Finest Call is one brand. Very good fresh strawberry flavor, and the mango is excellent, too.
Okay, that was probably the problem! Is it the non-refridgerated kind? I may have to try out the recipe again using the correct drink mix along with just egg whites.
After trying a 3rd recipe, I am pretty satisfied with the results. I used a variation of your older WASC strawberry recipe:
1 white mix
1 strawberry mix
2 cups flour
1 1/2 tsp salt
1 tsp baking soda
2 cups light strawberry yogurt
1 3/4 cups sugar
1 sm box sugar free white choc pudding
2 2/3 cups water
1/4 cup oil
7 eggs (I'll probably use 6 eggs next time or 8 whites)
2 tsp vanilla extract
2 tsp strawberry extract
1 tsp strawberry compound
What is strawberry mix?
It should read "strawberry cake mix". The bottled strawberry daquiri drink mix I buy is not refrigerated - it's found by the margarita and pina colada mixers.
Brenda 0217 - here is the recipe for the plain and basic Madeira cake, with thanks to Steph on the UK BSG recipe page........
For an 8" cake
8 oz butter
8 oz caster sugar
8 oz SR flour
4 eggs
4 oz plain flour
2 tbsp milk (or lemon juice depending on cake flavour)
It's easy to change the quantity, just halve the eggs and plain flour so for example a 10" cake would be -
10 oz butter
10 oz caster sugar
10 oz SR flour
5 eggs
5 oz plain flour
Cream the butter and sugar. Add eggs a little at a time (adding a spoon of flour to prevent curdling). Mix in remaining flour.
That is the basic recipe I use and then flavour accordingly with lemon zest or vanilla.
For a chocolate cake I replace an ounce or 2 of the plain flour with cocoa powder and add an ounce or 2 of melted plain chocolate.
That is the recipe as written in my book. I tend to make 2 cakes and so for example for a 10" I would use two 5 egg quantity cakes. Bake them at 130/140 in a fan oven.
The book says a 10" cake takes 1 hour 20 mins . I never bake higher than 140 and check a small cake after 40 mins a large one after 1 hour.
Hope this helps.
What is strawberry mix?[/quote]
It should read "strawberry cake mix". The bottled strawberry daquiri drink mix I buy is not refrigerated - it's found by the margarita and pina colada mixers.[/quote]
Hi Macsmom!! To make your strawberrry cake do I have to use 2 white mixes or can I use 1 white 1 strawberry....is there a reason why you use 2 white?
Hi Macsmom!! To make your strawberrry cake do I have to use 2 white mixes or can I use 1 white 1 strawberry....is there a reason why you use 2 white?
I use 2 white mixes because of the extra sugar in strawberry mixes... at least I think. When I used 1 strawberry cake mix and 1 white cake mix it was very heavy and overly sweet.
Ok its taken me a week and I've only gotten to page 150.....
I decided to try and make the cheeseckae lovers recipe and didn't realize till I took the cakes out of the oven that the box of pudding was still on the counter unopened and therefore not added to the cake mix 
and I made the full recipe and used 2, 9in squares and 2, 6 in squares I apperently didn't put enough of the chocolate swirl in the first set of pans because I had a lot more of it to add to the second set of pans and ended up not using part of it..
So did I really screw this thing up and should start over or do you think it will be ok.. the 9 in is for 'treat day' at work on Friday not a big deal they have one every month and just lump all the birthdays into one celebration.. the other one is for the famiy to eat..
Linda
Hi Macsmom!! To make your strawberrry cake do I have to use 2 white mixes or can I use 1 white 1 strawberry....is there a reason why you use 2 white?
I use 2 white mixes because of the extra sugar in strawberry mixes... at least I think. When I used 1 strawberry cake mix and 1 white cake mix it was very heavy and overly sweet.
Thanks....makes sense!!
Ok its taken me a week and I've only gotten to page 150.....
I decided to try and make the cheeseckae lovers recipe and didn't realize till I took the cakes out of the oven that the box of pudding was still on the counter unopened and therefore not added to the cake mix
and I made the full recipe and used 2, 9in squares and 2, 6 in squares I apperently didn't put enough of the chocolate swirl in the first set of pans because I had a lot more of it to add to the second set of pans and ended up not using part of it..
So did I really screw this thing up and should start over or do you think it will be ok.. the 9 in is for 'treat day' at work on Friday not a big deal they have one every month and just lump all the birthdays into one celebration.. the other one is for the famiy to eat..
Linda
It'll be great! Don't worry 
Any suggestions for a WASC coconut variation? I apologize if it's already been posted. I'm trying to read through all of the posts but there are sooo many!!
Sorry if it's been answered, but I LOVE mine! I use the WASC (duh
), using 1-1/3 c coconut coffee creamer with 1-1/3 c water for the liquid, add coconut pudding mix (but sometimes I can't find it so I use cheesecake pudding instead), and use 2 drams LoRann coconut flavoring and 2 tsp vanilla. If you like flakes, add 1 c sweetened coconut flakes.
thank you!!
I made the orange flavored cake on Aug 16 and family member change their mind and the flavor so I have had this cake in the refrigartor since then. Do you think it would still taste fresh or should I throw away and make a new one? I need one for this weekend.
I made the orange flavored cake on Aug 16 and family member change their mind and the flavor so I have had this cake in the refrigartor since then. Do you think it would still taste fresh or should I throw away and make a new one? I need one for this weekend.
4 weeks? Toss it. Next time, freeze extras.
I made the orange flavored cake on Aug 16 and family member change their mind and the flavor so I have had this cake in the refrigartor since then. Do you think it would still taste fresh or should I throw away and make a new one? I need one for this weekend.
4 weeks? Toss it. Next time, freeze extras.
i agree
Thank you, thank you for this thread! I've gotten really bored with the standard flavors and have drooled my way through this thread for two weeks now. I've now got about 100 pages of notes and thoughts saved in a word document and learned enough to feel comfortable trying to doctor up the WASC recipe on my own tonight. The end result was amazing - I went with cupcakes, since I need to take some to an event Saturday afternoon, anyway, and they are the absolute best cuppies I've ever made.
My husband told me that they're definitely a keeper and he wants this recipe for every birthday from now on. He officially named the flavor "Beach Front".
Here's my new recipe - 1/2 of the WASC, since I didn't want a lot of waste if my substitutions weren't good:
Beach Front Cake (coconut lime with creamy lime curd filling and coconut butter cream, topped with shredded coconut)
Cake:
1 white mix
1 c. flour
1 c. sugar
3/4 tsp. salt
1/8 c. oil
1 tsp. vanilla extract
1 tsp. coconut extract
1 (6 oz.) carton Key Lime yogurt
1/4 c. low-fat sour cream
5 egg white
1 c. Goya coconut soda
1/3 c. lime juice
(The cuppies baked in only 20 minutes at 325.)
Filling:
about 1/4 c. lime curd
1/4 tsp. vanilla extract
1/4 tsp. coconut extract
about 1 1/2 c. powdered sugar
Frosting:
1 stick unsalted butter
1 stick salted butter
1/8 c. milk
1 1/2 tsp. vanilla extract
1/2 tsp. coconut extract
about 1 lb. powdered sugar
For the finishing touch, dip in/top with shredded coconut.
I've got two more flavor experiments written out and ready to bake tomorrow.
Thanks again for all of the expertise shared here!
Ok so I want to make the cinnamon Roll cake with the filling (cream cheese, powdered sugar, and white chocolate) from Macsmom tonight. I am wondering can i ice that in buttercream? Will that be to sweet? Any suggestions?? TIA
I made my regular BC, but substituting the regular liquid for the cinnamon coffee creamer mix and adding ground cinnamon (you will see the cinnamon specs).
Hi DirtMagnets! Welcome to CC!! If you want a more complete list of where all the recipes are located in one place -- click on the link in my signature. It brings you to a thread with all the google docs from all the threads that have them -- in short thousands of recipes all in one place! 
At some point your recipe will be added to the Help Gourmet flavors update. (I'm not sure who is updating this thread but every so often the google doc gets updated.) Again, welcome to CC!
hi macsmom
made your orange dreamsicle cake yesterday. did it as cupcakes and used half a recipe. my husband and family adored it. thanks a million!
i used duncan hines white cake mix since there was no bc white cake mix available. cut back on the sugar to 3/4 c and added some baking powder and the cuppies were wonderful... just have the following question?
if i make it into a cake what do you suggest for the filling? white chocolate truffle and orange or vanilla bc?
is it sturdy enough for fondant. it was so moist and delicious yesterday i dont think there will be any left for me to experiment on. should i make it a couple of days ahead and freeze before i cover with fondant?
thanks for being so generous with your expertise.... we really appreciate it! 
I use the bottled mixes in the liquor aisle, Finest Call is one brand. Very good fresh strawberry flavor, and the mango is excellent, too.[/quote]
Macsmom...I am going to make the strawberry cake next week but I accidently grabbed strawberry puree (finest call) instead of the strawberry daquiri. Does it make a difference....or do you always just use the strawberry daquiri?
I use the bottled mixes in the liquor aisle, Finest Call is one brand. Very good fresh strawberry flavor, and the mango is excellent, too.
Macsmom...I am going to make the strawberry cake next week but I accidently grabbed strawberry puree (finest call) instead of the strawberry daquiri. Does it make a difference....or do you always just use the strawberry daquiri?[/quote]
The strawberry puree is probably what I use - I never paid much attention to the label - it's what I used for daquiri's when I was bartending, so by habit that's what popped in my head.
if i make it into a cake what do you suggest for the filling? white chocolate truffle and orange or vanilla bc?
is it sturdy enough for fondant. it was so moist and delicious yesterday i dont think there will be any left for me to experiment on. should i make it a couple of days ahead and freeze before i cover with fondant?
thanks for being so generous with your expertise.... we really appreciate it!
The filling is just your own personal preference - I tend to use the truffle recipe for everything these days.
I only use fondant on my cakes and have covered several Orange cakes. You never want to cover a frozen cake with fondant, but do refrigerate it. The condensation can be overwhelming when the cake is coming directly from the freezer.
MacsMom - I looked through the google document and couldn't find this - how do you make your butter pecan cake? Is it just the WASC with all butter extract with chopped pecans added?
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