Thanks so much for posting this, I've been wanting to try something different.

MacsMom: Let me know how that guava cake turns out for you. I did a July 4 guava cake. Had a funny wang. Not the greatest cake--and I'll never make it again.

I have had guava filling before that was absolutely incredible!

this is a wonderful resource, so many flavor idea, no way to list all that on a website. Thanks for all the ideas

I do a chocolate cake with pistachio filling. Everyones favorite:

Pistachio instant pudding replace milk with heavy whipping cream

Or you can add the pudding to a white cake

Yummy!!!!

Geez... you mean have to add another to my list?

Wow! All of these sound delicious! Can I ask if you refrigerate all these flavors--especially the mousses or the ones with cream cheese and whipped cream? If you do, does it ruin your fondant?

I've been in this rut of always just using a buttercream filling (flavored though!) or a chocolate ganache filling because you don't need to refrigerate those. I really want to branch out but am afraid of refrigerating my cakes and finding condensation all over my fondant.

What do you all do?

I always refrigerate and I have never had a problem with my fondant. It helps with the handling.

Ditto. I always refrigerate, no problems at all. I put my MMF, Satin Ice (red, black and yellow), and Fondarific (black) in the fridge with no trouble.

Just give it time for the condensation to dry before it's in the customer's hands. If after 3 hrs it is still too moist, you can use a hair-dryer to speed dry it (you can't do this immediately after taking out it of the fridge because the cake will still be cold and condensation will return).

I have even frozen completely decorated cakes - but these must be thawed in the fridge first or the condensation will be too heavy.

I make most of my fillings using Frostin' Pride or Bettercreme, or pastry fillings, all of which are shelf-stable (no refrigeration required). I mix as many different things into Bettercreme as I do my cakes! Pudding mixes, ice-cream toppings, pastry fillings, peanut butter, crushed Oreos...

I just bought my first carton of Bettercream, didn't know my cash & carry carried it. So, I think I'll try a white chocolate mousse using the white chocolate pudding mix. And I saw Jello had some new pudding flavors the other day. Woo Hoo. I may try adding different puddings to my mixes. I've tried white chocolate in cakes, but only to fail, so pudding is my next move.

My combos aren't really "gourmet" but

White Forest Cake: White cake, cherry filling & ganache frosting (or cherry/ganache filling)

Pumpkin Pie: Pumpkin Cake w/ cinnamon cream cheese filling

Chocolate Covered Banana: Banana cake w/ chocolate mousse filling

Triple Berry: Strawberry cake, blueberry or blackberry filling w/ raspberry buttercream

I'm trying to make a cake that tastes like bg cherry garcia ice cream. Has anyone made a melted ice cream cake like this or have any ideas?

I know the cake mix dr has a recipe that uses melted ice cream if you want I'll look it up

MacsMom, when you have 2 different fillings, are you layering them together or are you torting and filling each layer with the different fillings?

MacsMom, now that you told me you look everywhere for inspiration I've found myself doing it too.

I picked my dd up some new Skittles (Wed are our treat day) that are double flavored. They had a cherry lemon that was so good, so my wheels were turning and I thought

Cherry Lemonade: Lemon cake w/ cherry filling

Then I remembered how much I LOVE Sonic's Strawberry Limeade

Strawberry Cake w/ lime curd (not too tart though)

I can't wait to give these a try. Or if someone has let me know how they turned out. I think they would be so refreshing in the summer

My problem is coming up w/ a complimentary buttercream.

Okay MacsMom, you are officially the Flavor Guru! Thanks so much for posting your flavor combos!

...I wonder what a french fry and ketchup cake would taste like? lol.

MacsMom, forgive me for being stupid, but can you please tell me what WASC stands for and perhaps a recipe for it.

Plus, explain what you mean by adding a white mix to a flavored mix.
Does it mean you add more flour to the cake mix, wouldn't you have to add more eggs and liquid as well? How much flour and how much liquid?

I would like to venture out of the boxed mixes and tackle my fears.

Baking is a science that one cannot screw up. I am not a scientist, just a decorator. Most of the time I use box cake mixes because they're no brainers. I do add pudding to my mixes to make them more dense.

Thank you sooooo much for all the cake flavors. They are much more creative then my 5 basic flavors.

My only thing is that ALL of my cakes need to be non dairy. so i am always on a lookout for substitutes like non dairy sour cream, non dairy creamer, Margarine instead of butter, etc.......

Well, I tried to venture away from boxed mixes but I found that 100% scratch cakes just weren't as good. The WASC (white almond sour cream) recipe is scratch enough for me! It is 2 mixes, 2 c flour, 2 c sugar... Here is the link with more info
http://www.recipezaar.com/White-Almond-Sour-Cream-Wedding-Cake-69630

The strawberry, banana, and lemon cake mixes tend to be a bit too sweet and moist, almost too synthetic. So I use one box of white cake mix and one box of flavored cake mix, then enhance the flavor with pureed real fruit (banana, strawberry) and flavored yogurts (and lemon juice for lemon cake).

I do NOT like the butter-recipe cake mixes with this recipe. They don't taste as good and have a different texture.

The WASC uses only 1/4 c oil and I quite often use yogurt in place of sour cream.

MacsMom, you are the best!!!
I would have never found this recipe on my own. The posibilities for me now are endless. I feel like I just lost my virginity.
I have been on the web site before, but was overwhelmed with all the recipies. The way she explains the substitutions is fantastic.
Thank you, thank you, thank you. you have made my day.

I cannot use yogurt in the WASC recipe, but I can use non dairy sour cream. Plus, I looked up LoRann flavored candy oils and I have never seen that many flavors in my life.
How much of the oil do I put into a recipe?

Now you got me brainstorming about different funcky flavors.

...I know! My mom brought me a recipe for honeycomb last night and my mind went immediately to. "How can I use crushed up honeycomb in a cake?" A honey cake?

1 dram of LoRann = 1 teaspoon. It is very concentrated flavoring so 1 dram is usually all you need to add to a double recipe like the WASC or to buttercream.

what the hey is a dram? is it the entire little bottle?

Yes. The tiny little bottle is called a dram

wow, in that case, it's a bit expensive.
Still, I am really excited to be opened to a whole new world.
I am at work right now surfing on recipezaar. I really should be working. Can't concentrate on work with all this brainstorming.

Right now you can get 15% off with coupon code "Anniversary" if you buy them at already reduced prices at
Fo nd ant Sou rce .com/lorannoils.html

(I had to break it up like that because CC blocks their website. I don't know why, though - they offer 10% to CC members with coupon code "cakecentral").

I'M ON IT!
How can I ever repay you for all the wealth of info?

News flash! Lorann Oils are only $1.09 a dram at www. shop bettys.com (be sure to remove spaces).

is that their regular price or sale price? just curious