Thanks, GrandmaG! Great tip. Looooove the mango jalapeno cake idea!
Thanks for addressing my red velvet question; I have one more. The recipe calls for a box of dark chocolate mix; with all the different chocolate flavors out there, which one are you referring to BC dark chocolate or a devil's food? Since dark chocolate fudge and the triple fudge is to chocolatey for a red velvet cake I'm assuming you're not talking about those; am I right?
Thanks for addressing my red velvet question; I have one more. The recipe calls for a box of dark chocolate mix; with all the different chocolate flavors out there, which one are you referring to BC dark chocolate or a devil's food? Since dark chocolate fudge and the triple fudge is to chocolatey for a red velvet cake I'm assuming you're not talking about those; am I right?
BC Dark Chocolate. 
I'm going to be making mini-cupcakes and sell them as "Poppers" at an upcoming festival....when I read the jalapeno mango cake, I thought perfect...Jalapeno Poppers...!! But how would it be without the mango...?? Probably not too tasty....?? Any ideas how to tweak the recipe to do just a jalapeno cake, or how would jalapeno-mango poppers sound...??
How am I ever going to get through all of these pages- Im only on 21. Please make a cookbook!
and THANKS SO MUCH!!!!
LOL Here ya go!
https://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Pallison, I'm originally from Mexico City, and we do chlli pepper jams and sweets plenty without the addition of fruits (mango or otherwise) ... works great, don't worry! I think the jalapeno popper idea is FANTASTIC!!!
I had posted that vanilla, white or yellow would be just fine with the candied jalapenos and she posted back that she was going to make mini's but our posts got deleted. 
Ok, no one can add any more cause my eyes are starting to twitch and I have 52 pages of stuff that need to print from here. Thanks All! I love CC!!!!
BTW, I was just joking! Please add more! LOL
my gransons b-day coming up he loves marshmellows and pecans. was thing of maybe rocky road cake,but any other suggestions would be great he'll be 5yrs. old this month.
What a thread...so many yummy creations. Thanks for sharing!
for those of you who tried the rootbeer float cake,what filling did you use with it? wondering if a caramel or a bavarian cream filling would be a good combo with rootbeer float cake? would like to know what you have tried or really liked with this cake.
thanks!
Rootbeer flavored Bettercreme!
What is bettercreme and where do you find it? Why do you use it vs. other fillings? Thanks!
I think it would be easier to direct you to this thread.
http://cakecentral.com/cake-decorating-ftopic-601193-0.html
I just started making the batter for the caramel pecan cake and I noticed that it doesn't mention any eggs. Is this correct?
I can't speak for the submitter but I'm sure it's a typo. I would add at least 6 eggs to it.
I just started making the batter for the caramel pecan cake and I noticed that it doesn't mention any eggs. Is this correct?
Oop's, yes, 6 eggs. (I haven't been getting notices again!)
is there a receipe for rocky road cake?
I make the chocolate cake, adding 1 tsp of almond extract. The filling is chocolate fudge or chocolate truffle with mini marshmallows and toasted almonds stirred in. You could use marshmallow cream, but it needs to be sandwiched between 2 layers of fudge or else it will soak into the cake.
for those of you who tried the rootbeer float cake,what filling did you use with it? wondering if a caramel or a bavarian cream filling would be a good combo with rootbeer float cake? would like to know what you have tried or really liked with this cake.
thanks!
I use white chocolate truffle or vanilla custard.
Found this recipe for Chipotle Apple Pecan cake!!
http://www.bhg.com/recipe/frosting/chipotle-apple-pecan-cake/
is there a receipe for rocky road cake?
I make the chocolate cake, adding 1 tsp of almond extract. The filling is chocolate fudge or chocolate truffle with mini marshmallows and toasted almonds stirred in. You could use marshmallow cream, but it needs to be sandwiched between 2 layers of fudge or else it will soak into the cake.
ThankYou!
I actually used 6 egg whites and 2 whole eggs and it came out perfect, no sinking and was light and fluffy. Thanks!
I have a request for German Chocolate Cake but they want it to be "not too sweet". (don't you just love these people).
Would you use either of these WASC versions? Chocolate or Cocoa? or something different entiredly? Which of these 2 would be less sweet?
And don't you love a lot of questions in on post?
Thanks
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