Make the WASC using caramel creamer, swirl the batter with the caramel listed in the google doc under "bakeable caramel filling", stir in chocolate chips and toffee bits (Heath baking pieces). Stir in salted peanuts if there are no allergies that you know of.

AWESOME!!!! THANK YOU!!!!! (((((HUGS)))))) I really appreciate it!

I just touched on this thread , but I wanted to reply so I coul11d read through it when I have more time! thanks for all the great ideas gus

This thread and the google doc from it is amazing and has really helped me expand my "baking box".
My dd has a bday coming up soon and has told me she wants a mint choco chip cake with chocolate ganache. Does anyone have a recipe for a mint cake or has someone tried to mix the WASC with mint and how it worked? I have searched and havent found one that isnt chocolate itself. Thank you everyone

Oooh, that sounds yummy!

Well, I have been experimenting. I've been wanting a Apple WASC. So, after some flops I was pleased w/ my last one. I only made 1/4 of the recipe & it's a good thing b/c i have sooo much to be making cake balls with I may be making them for teacher appreciation! But I don't see why it couldn't be made w/ original amounts, just adjust the amounts

Apple WASC

1/2 White BC Mix
1/2 C AP Flour
1/2 C Sugar (2 T reserved to mix w/ chopped apples)
3/8 tsp Salt
1 1/2 Egg (I weighed 75 g)
2/3 C Water
1/2 C Apple Turnover Yogurt
1 tsp Vanilla
1 T Cinnamon
1 C Chopped Apple (I used Gala)

I placed 2 T of sugar w/ the chopped apple, then assembled the remaining ingredients in a bowl. I then added the apple & mixed on low 2 min. It did take longer to bake, but I may not have squeezed out my bake even strip enough.

Placing the apples w/ the sugar before hand creates a little syrup that I think adds to the moistness. I struggled w/ the apples b/c you can replace oil w/ applesauce but I was not sure about apples themselves. I accidently left out the oil this time, but the results were good. I had enough for 3 cupcakes that didn't last. And when dh told me he'd pay $3 for that cupcake I felt the recipe was good enough to share. If you wanted to add the oil I would cut it in 1/2 or your cake will become greasy.

This texture was as close to WASC out of all I've tried. I'm sure it could be carved after chilled, but don't know that I would b/c I wouldn't want to chance cutting w/ the apple chunks

OK, now after all of that I'm going to ask your opinions. I am going to be experimenting with a White Chocolate Blackberry (since blackberries are my dh's favorite food) & I think I'll fill it w/ White Chocolate Truffle. It will be a bottom tier, then the apple will be the middle tier. Would White Chocolate Truffle mixed w/ caramel be a good filling? Then what would be a good flavor cake to go w/ those. It doesn't have to be fruit, but I'm not wanting chocoalte. But I would like it to compliment & not stick out like a sore thumb. He loves Key Lime also, but I think it's a "jump out at ya" kind of flavor & would just seem weird, but maybe that's just me. I will be trying my hand at the Pecan Pie cake for his actual bday the night before (w/ just us & his parents), but this other (3 flavors) is for his surprise 35th.

Please help me out ladies

So, you think white chocolate blackberry, apple & key lime would not be too weird? Would just white chocolate truffle be a better filling for the key lime or maybe mix it with bettercream to lighten it up?

They are separate tiers - I don't think they would be weird at all! Even if a slice of each were to be served on each plate, it sounds delish.

If you want to lighten up truffle filling, add more Bettercreme - buttercream would make it too heavy. I think adding caramel to WCT would be tasty in key lime, but if you are weary of trying it, then plain WCT would be fine.

Just want to say that I used the Cotton Candy oil in BC frosting and it was wonderful -- tasted just like cotton candy.

so glad I stumbled on this. Thank you all!

Wow, so many great flavors!

Thank you all for the wonderful information. It will take me forever to read through this but I definitely need to save this.

I have a request for Lemon Blueberry (totally cracks me up that I have over 100 choices and this isn't on the list!)

Has anyone baked a cake with whole berries in the batter? Do you have any tips? It's for a wedding cake, so I will certainly do trial batches.

I love the lemon blueberry combo - but I've only used the blueberries in my filling for a lemon cake - mixed fresh blueberries with blueberry all fruit spread

Are they wanting the cake to be lemon and blueberry or just a combo? I too have done lemon cake w/ blueberry filling. U have used strawberries and raspberries in a cake w/ success. And Coffee Mate had a Blueberry Crumble creamer that is sooooo yum (but strong)! Plus blueberry yogurt, it can be done. If they're wanting both flavors in the cake, hmmm maybe some lemon juice for some of the liquid and zest too

Oooh - a blueberry swirl in the cake batter would be yummy and pretty!

I've made this one before. It's pretty good. I'm sure you could turn it into a WASC. The orange and lemon really bring out a great flavor.
http://www.tasteofhome.com/recipes/Blueberry-Citrus-Cake

I would because they do sink when baking.

Roll bluebarries in the flour or dry mix, then gently fold into batter, so as not to bust them.

Just wanted to mention that International Delight now has a Buttercream flavored coffee creamer out.....not sure what you may want to do with that!! LOL