It was from Cheesecake Factory recipe
http://www.recipezaar.com/recipe/Raspberry-Truffle-Cheesecake-Copycat-90319
Help Macsmom, GrandmaG need assistance with a WASC Rum cake
I was thinking Rum and Coke flavor HELP
This is what I would do:
2 white cake mixes
2 c flour
1 t salt
1 cup white sugar
1 cup brown sugar
2 C cola
2/3 C rum
1 package vanilla pudding mix
2 cups sour cream or 2 C caramel yogurt
6 eggs
1/3 c oil
2 tsp burnt sugar or caramel flavoring
Here's a glaze recipe:
SAUCE:
1 cup Coca-Cola
1½ cups white sugar
1 tablespoon light corn syrup
12 tablespoons butter
1/4 cup dark rum
Bring the Coke, sugar and corn syrup to a boil in a 2-quart saucepan. Continue cooking, at medium-high heat, stirring frequently until syrup thickens. Remove from heat and immediately stir in butter and rum.
You can also buy cola extract if you want to make a frosting.
Help Macsmom, GrandmaG need assistance with a WASC Rum cake
I was thinking Rum and Coke flavor HELP
This is what I would do:
2 white cake mixes
2 c flour
1 t salt
1 cup white sugar
1 cup brown sugar
2 C cola
2/3 C rum
1 package vanilla pudding mix
2 cups sour cream or 2 C caramel yogurt
6 eggs
1/3 c oil
2 tsp burnt sugar or caramel flavoring
Here's a glaze recipe:
SAUCE:
1 cup Coca-Cola
1½ cups white sugar
1 tablespoon light corn syrup
12 tablespoons butter
1/4 cup dark rum
Bring the Coke, sugar and corn syrup to a boil in a 2-quart saucepan. Continue cooking, at medium-high heat, stirring frequently until syrup thickens. Remove from heat and immediately stir in butter and rum.
You can also buy cola extract if you want to make a frosting.
Thank you GrandmaG , I will try the recipe this weekend.
I was wondering, anyone know how many cupcakes a batch of WASC will make? I know its about 14-15 cups of batter but not sure howmany cupcakes that would translate into. Any differences with the recipes?
and that recipe sounds delish by the way!!! Cant wait to try it!
And macsmom, I totally know what you mean about the price difference but flavor wise, there is no question that frostin pride is hugely different!!! My fillings were a huge hit!!!
I cant thank you all enough for all the help and advice over the last few weeks. Everything went very well and the cake was a huge hit!! Top flavors were the rainbow cake with cheesecake filling and the root beer float!...followed by the orange creamsicle! You guys are fabulous!
never mind, sorry! Just saw it says 5 doz cupcakes! 
Wow Steffla, that is an amazing looking cake!
So after I spent $25 on 4 bags of green mint baking chips online because I couldn't find them in any stores that I could think of looking, I stumbled on them in World Market!! 
Thought I'd let you know, if you have a World Market in your area buy your flavored chips there (though I did still have to spend $25 on cherry chips, poop).
Good to know about the chips! I think we do have a world market here...have to go check!
Thanks GrandmaG!
this thread is a dream come true!
Thanks to all of you for all the help, suggestions and great ideas!
So after I spent $25 on 4 bags of green mint baking chips online because I couldn't find them in any stores that I could think of looking, I stumbled on them in World Market!!
Thought I'd let you know, if you have a World Market in your area buy your flavored chips there (though I did still have to spend $25 on cherry chips, poop).
I was just looking at those online today to see if I could get them cheaper on in bulk somewhere...The Andes Dream cake is soo expensive to make
Help Macsmom, GrandmaG need assistance with a WASC Rum cake
I was thinking Rum and Coke flavor HELP
This is what I would do:
2 white cake mixes
2 c flour
1 t salt
1 cup white sugar
1 cup brown sugar
2 C cola
2/3 C rum
1 package vanilla pudding mix
2 cups sour cream or 2 C caramel yogurt
6 eggs
1/3 c oil
2 tsp burnt sugar or caramel flavoring
Here's a glaze recipe:
SAUCE:
1 cup Coca-Cola
1½ cups white sugar
1 tablespoon light corn syrup
12 tablespoons butter
1/4 cup dark rum
Bring the Coke, sugar and corn syrup to a boil in a 2-quart saucepan. Continue cooking, at medium-high heat, stirring frequently until syrup thickens. Remove from heat and immediately stir in butter and rum.
You can also buy cola extract if you want to make a frosting.
Thank you GrandmaG , I will try the recipe this weekend.
Question: GrandmaG, If I make a half batch for a three layer cake do I use half of the vanilla pudding or use all. Also the oil do I half it or can it remain as is?
Hey guys, I was asked to make a mocha cake. I waswondering whatcombination will help the coffee flavour come through, since coffee tends to enhance the chocolate flavour. I wasthinking using1 chocolate and 1 white cake mix and use esspresso for a large part of the liquid. Has anyone tied this before?
Help Macsmom, GrandmaG need assistance with a WASC Rum cake
I was thinking Rum and Coke flavor HELP
This is what I would do:
2 white cake mixes
2 c flour
1 t salt
1 cup white sugar
1 cup brown sugar
2 C cola
2/3 C rum
1 package vanilla pudding mix
2 cups sour cream or 2 C caramel yogurt
6 eggs
1/3 c oil
2 tsp burnt sugar or caramel flavoring
Here's a glaze recipe:
SAUCE:
1 cup Coca-Cola
1?cups white sugar
1 tablespoon light corn syrup
12 tablespoons butter
1/4 cup dark rum
Bring the Coke, sugar and corn syrup to a boil in a 2-quart saucepan. Continue cooking, at medium-high heat, stirring frequently until syrup thickens. Remove from heat and immediately stir in butter and rum.
You can also buy cola extract if you want to make a frosting.
Thank you GrandmaG , I will try the recipe this weekend.
Question: GrandmaG, If I make a half batch for a three layer cake do I use half of the vanilla pudding or use all. Also the oil do I half it or can it remain as is?
You can skip the pudding or halve it - a whole pouch is too much. Use 2 tbls oil.
Hey guys, I was asked to make a mocha cake. I waswondering whatcombination will help the coffee flavour come through, since coffee tends to enhance the chocolate flavour. I wasthinking using1 chocolate and 1 white cake mix and use esspresso for a large part of the liquid. Has anyone tied this before?
Yes, 1 chocolate and 1 white, use chocolate pudding and either Nielsen Masseys coffee extract or LoRann coffee flavor. Brewed coffee for the liquid. If you can't find coffee extract, add a tbls or two of instant coffee crystals. The LoRann coffee flavoring is great in the truffle filling using milk chocolate chips.
Hey guys, I was asked to make a mocha cake. I waswondering whatcombination will help the coffee flavour come through, since coffee tends to enhance the chocolate flavour. I wasthinking using1 chocolate and 1 white cake mix and use esspresso for a large part of the liquid. Has anyone tied this before?
Yes, 1 chocolate and 1 white, use chocolate pudding and either Nielsen Masseys coffee extract or LoRann coffee flavor. Brewed coffee for the liquid. If you can't find coffee extract, add a tbls or two of instant coffee crystals. The LoRann coffee flavoring is great in the truffle filling using milk chocolate chips.
Thanks for the quick reply!
Help Macsmom, GrandmaG need assistance with a WASC Rum cake
I was thinking Rum and Coke flavor HELP
This is what I would do:
2 white cake mixes
2 c flour
1 t salt
1 cup white sugar
1 cup brown sugar
2 C cola
2/3 C rum
1 package vanilla pudding mix
2 cups sour cream or 2 C caramel yogurt
6 eggs
1/3 c oil
2 tsp burnt sugar or caramel flavoring
Here's a glaze recipe:
SAUCE:
1 cup Coca-Cola
1½ cups white sugar
1 tablespoon light corn syrup
12 tablespoons butter
1/4 cup dark rum
Bring the Coke, sugar and corn syrup to a boil in a 2-quart saucepan. Continue cooking, at medium-high heat, stirring frequently until syrup thickens. Remove from heat and immediately stir in butter and rum.
You can also buy cola extract if you want to make a frosting.
Thank you GrandmaG , I will try the recipe this weekend.
Question: GrandmaG, If I make a half batch for a three layer cake do I use half of the vanilla pudding or use all. Also the oil do I half it or can it remain as is?
I use a half pkg. pudding mix when I half my recipes. Also 2 T oil for that.
I'm rereading this thread and I'm on page 65 so far.
Macsmom, I've changed my mind about the carrot cake and other flavors for my Mother's Day bouquets. I wanted something different and I believe I've found it in your Graham Cracker cake. I will fill the cupcakes with strawberry filling iced in bc flavored with lorann's cheesecake oil.
I'm using Indydebi's bc recipe (2 lbs. of powdered sugar, 3-4 Tblsp. of flavoring); how many drams should I use and is it a good cheesecake flavor or is there something to enhance the cc flavor?
I'm making this cake from a mix using just pudding and sourcream and it will be half recipe.
Does this sound right considering I'm omitting the flour and sugar
1 white cake mix
1/2 c ground graham cracker
3/4 c brown sugar
1/4 c honey
4 egg whites ( I'm curious, why just the whites?)
1 1/3 c water
1/8 c veg. oil
1 c sour cream
2 tsps. clear vanilla (is dark vanilla ok that's all I have?)
1 box of pudding
With the clear vanilla, what color is the batter/finished cake? TIA
Why are you omitting the flour and sugar? With 2 cups total of less dry ingredients, I can't be sure how it will turn out if you use 1-1/3 c water plus 1/4 c honey.
If you can't use the flour and sugar, I would use only 2/3 cup water, 3 egg whites, 3/4 c sour cream, and 1/2 of the pudding mix. A whole box of pudding may make them too soft for cupcake bouquets (so moist that they fall apart).
I prefer whites in cakes that I think might be a bit heavy - higher sugar content binds more moisture. Because grahams and honey add more sugar to the recipe, the added fat from the yolks might be bit much.
*I use light brown sugar, but that is only a matter of preference. Whether you use light or dark it won't affect the way the cake bakes, but it will darken the color and add a bit more of a molasses edge (which you likely wouldn't even notice).
And yes, I actually didn't even notice the recipe says "clear" vanilla - dark is just fine.
Is there a reason you can't use regular cream cheese frosting? The LoRann cream cheese is pretty strong, so one dram should do.
Thanks Macsmom.
A few years ago, I tried the wasc and no one really cared for it; to me I tasted flour. I was told by some cc members that it was probably how I measured the flour. I was stuck in the house one day and decided to try one of your recipes and didn't have flour or enough sugar. I used the same amount of liquid from your recipe or half your recipe because that's what's called for on the box; all other meausurements stayed the same. People love it. I always use sugar free pudding (it's a very little amount in the box; I use the whole thing. I'm using the cup method for the bouquets; been there, done that with the toothpick method.
The customers asked for a non-refrigerated icing/filling. So. 1 dram would be all I need for Indydebi's bc recipe; it has 2 lbs. of powdered sugar?
Thanks Macsmom.
A few years ago, I tried the wasc and no one really cared for it; to me I tasted flour. I was told by some cc members that it was probably how I measured the flour. I was stuck in the house one day and decided to try one of your recipes and didn't have flour or enough sugar. I used the same amount of liquid from your recipe or half your recipe because that's what's called for on the box; all other meausurements stayed the same. People love it. I always use sugar free pudding (it's a very little amount in the box; I use the whole thing. I'm using the cup method for the bouquets; been there, done that with the toothpick method.
The customers asked for a non-refrigerated icing/filling. So. 1 dram would be all I need for Indydebi's bc recipe; it has 2 lbs. of powdered sugar?
Yes, the cheesecake is one their stronger flavors. You can always add another if you don't think it is strong enough. Also, adding 8oz of cream cheese to 2 lbs powdered sugar will hold up just fine.
Is there any LorAnn flavored oils that aren't good to use? I just ruined a batch of lemonade frosting using the lemonade flavor? It tastes great to start with but it has this lingering bad taste in my mouth. Anything I can do to fix it? I've added another batch of frosting with it and still the after taste.
Is there any LorAnn flavored oils that aren't good to use? I just ruined a batch of lemonade frosting using the lemonade flavor? It tastes great to start with but it has this lingering bad taste in my mouth. Anything I can do to fix it? I've added another batch of frosting with it and still the after taste.
Heat some vanilla creamer and stir flour into the hot creamer, then add it to the yucky batch. Then if you have to add more PS it will help fight the sweetness - I also use 1 1/2 tsp salt in my BC.
The bavarian cream is another flavor to avoid - way overpowering. I use the regular lemon and find it is perfect. And I prefer the regular orange over the orange cream.
Is there any LorAnn flavored oils that aren't good to use? I just ruined a batch of lemonade frosting using the lemonade flavor? It tastes great to start with but it has this lingering bad taste in my mouth. Anything I can do to fix it? I've added another batch of frosting with it and still the after taste.
Heat some vanilla creamer and stir flour into the hot creamer, then add it to the yucky batch. Then if you have to add more PS it will help fight the sweetness - I also use 1 1/2 tsp salt in my BC.
The bavarian cream is another flavor to avoid - way overpowering. I use the regular lemon and find it is perfect. And I prefer the regular orange over the orange cream.
Cherry is terrible to.
Is there any LorAnn flavored oils that aren't good to use? I just ruined a batch of lemonade frosting using the lemonade flavor? It tastes great to start with but it has this lingering bad taste in my mouth. Anything I can do to fix it? I've added another batch of frosting with it and still the after taste.
Heat some vanilla creamer and stir flour into the hot creamer, then add it to the yucky batch. Then if you have to add more PS it will help fight the sweetness - I also use 1 1/2 tsp salt in my BC.
The bavarian cream is another flavor to avoid - way overpowering. I use the regular lemon and find it is perfect. And I prefer the regular orange over the orange cream.
Cherry is terrible to.
Thanks! Good to know before I waste my money on those flavors. You say regular lemon is OK though?
I ended up making a new batch and just using concentrated lemonade and lemon juice. I'm keeping the old batch though and going to try to revive it with MacsMom's idea. I hate to throw it out but may have to.
Is there any LorAnn flavored oils that aren't good to use? I just ruined a batch of lemonade frosting using the lemonade flavor? It tastes great to start with but it has this lingering bad taste in my mouth. Anything I can do to fix it? I've added another batch of frosting with it and still the after taste.
Heat some vanilla creamer and stir flour into the hot creamer, then add it to the yucky batch. Then if you have to add more PS it will help fight the sweetness - I also use 1 1/2 tsp salt in my BC.
The bavarian cream is another flavor to avoid - way overpowering. I use the regular lemon and find it is perfect. And I prefer the regular orange over the orange cream.
Cherry is terrible to.
Thanks! Good to know before I waste my money on those flavors. You say regular lemon is OK though?
I ended up making a new batch and just using concentrated lemonade and lemon juice. I'm keeping the old batch though and going to try to revive it with MacsMom's idea. I hate to throw it out but may have to.
It's not so much that the cherry is bad, it's just super strong, so you only need a drop! Yes, regular lemon is wonderful.
I've also found out that Champagne, Brandy, and Rum smell so similar that I don't see a reason why you need indidividual drams - I stick with Rum. I also use Rum flavor for Bailey's Irish Cream cakes
First off I apologize if this question has already been asked and is drifting somewhere in this very long discussion. I did not read all of it, but I did do a search.
I have the recipe for Tiramisu cake from Macs Mom and it has been requested by a friend. I've never baked this cake before.
Edit: Just realized that PS is Powdered Sugar - sigh
The filling calls for 2 cups Frostin Pride - is there a homemade equivalent that I could substitute for that?
Thank you for anyone who bails me out on this. . . .
One abbreviation challenged cook.
I like McCormick's Rum & Brandy flavors. The rum is more of a butter rum flavor, but YUMMY! And yes, cherry is VERY strong. There is a topic on bettercreme alternatives. I'll see if I can find it & report back. 
ETA:
Here's the link to mock bettercreme
http://cakecentral.com/cake-decorating-ftopict-597074.html
I posted a stabalized whipped cream recipe a while back. I don't know if it's in the recipe file or not. It's here on CC though.
GrandmaG and MacMom thank you for your assistance the rum cake taste great, I got lots of compliments. I put cola and rum extract in the frosting. I did not like the taste of the buttercream. I only use 1 teaspoon to a 4 cup powder sugar, 1/4 teaspoon rum extract
GrandmaG and MacMom thank you for your assistance the rum cake taste great, I got lots of compliments. I put cola and rum extract in the frosting. I did not like the taste of the buttercream. I only use 1 teaspoon to a 4 cup powder sugar, 1/4 teaspoon rum extract
You're welcome! What part didn't you like in the buttercream? Was it the rum or the cola flavor?
Macsmom,
i'm a newbie here and all i can say is OMG! THANK YOU, THANK YOU, THANK YOU!
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