Thanks everyone for the cake flavors!!! UR all awesome...
Thank you so much, Macsmom, for all the information you have shared. The combinations sound great and I cannot wait to try the Tropical Cake. I would like to know how you have worked around the new size/reformulated cake mixes from PB and BC for the WASC. I have read threads about adding mix from another box or reducing the amount of liquid, but my WASC is not coming out the same ever since the change of mixes. Again thank you for all your help!
I haven't have any problems with the new sizes, except that they don't fill up the pans as much so I often have to add an additional 1/4 recipe - sometimes I just add an extra cup of cake mix.
I do, however, use less sugar - about 3 tbls to 1/4 cup (I don't measure, I just don't fill up the measuring cup as full with sugar).
Thank you!!!!! I will give that a try!!!!
Thanks for posting all these MacsMom cant wait to try! 
i could not find what you do for a Strawberry lemonade, any help out there?
I searched Cake Central and found two different recipes for you. One of the links is pasted below. I hope it works for you!
MacsMom,
You have amazing flavors listed.... How do we keep up with any changes/additions you've made to this list? It's been awhile since i've been on CC and there has been a lot of changes over the last year which took me some time to find this forum to find your link.
Thanks!
A
In my signature line there is a link to the recipe list. I try to keep that doc updated with changes and additions. At the bottom of the doc I list the dates of my last changes.
AThank you much for the update. I tried to click on this link a couple of weeks ago, but it wasn't opening up for me. Now it's working! Yay!
AMacsmom thnxxxxxx alotttt I made orange dreamsicle n it was soooodelishhheverybody loved itttt thnku:) I felt cake was a lil dry but still tooo Gud thnku:)
Thank you, MacsMom, and everyone who contributes to this endeavor, all your help has made my baking life much easier. May God bless you now and in 2013!
Rosario
For champagne cake, I use cheap champagne for all of the liquid and add 1 tsp of rum flavoring (I prefer LoRann's Rum Emulsion. If using concentrated flavor oils, only use 1/4 to 1/2 tsp). You can also use diet sprite instead of champagne.
MacMoms ~ Thanks for sharing your ideas, I have been sitting down for 2 days trying to come up with flavor profiles for my potential cake business. This helps me a whole lot. Let me ask, do your customers ever question the fact that you use box cake mixes or not. I find them incredibly convenient and that they take flavors well. Just wanted some professional input.
MacMoms ~ Thanks for sharing your ideas, I have been sitting down for 2 days trying to come up with flavor profiles for my potential cake business. This helps me a whole lot. Let me ask, do your customers ever question the fact that you use box cake mixes or not. I find them incredibly convenient and that they take flavors well. Just wanted some professional input.
Customers don't ask. When freinds ask, though, I tell them that cake mix makes up half of the dry ingredients, so it is officially just another ingredient :)
I just could not come up with a scratch cake that stayed moist and was easy to carve at the same time without being too dense. I am in love with WASC variations because it is really a no-fail recipe: I've only used half the amount of sour cream on occasion because I was out of stock and the result was fine. I sometimes add a couple of cups of cake mix without changing anything and it is fine. I do NOT like to skip the pudding, however. The cake bakes fine without it, it's just not as moist as I like.
Agreat list of flavors, my most requested is lemon cake, lemon curd filling, vanilla bean frosting
AI am experimenting with some similar flavor combinations (my list is tiny in comparison) but I am not having luck flavoring my cakes into fruit flavors with juice or purée. In particular my mango and berry cakes are not bold enough in flavor. If I add more of the fruit the batter is too wet and doesn't rise/fluff. ANy sample recipes or suggestions? Could it be because I am starting with a scratch recipe and not a mix and it doesn't have as much rise to begin with? Also, using coffee creamers adds more sugar to the recipe too. Any problems with the cake being too crusty around the edges with the extra sugar? And the Lorann oils (been wondering if you can use in baking or just candy making bc flavors list is HUGE) how much do you use in cake? Thanks!!!!!
AI am so happy I found this thread so informative but a TAD overwhelming (understatement of the year). I was wondering MacsMom is you wouldn't mind sharing the WASC recipe that you use.
As my daughter would say pleeeeeeeeease :-)
My list of recipes are in my signature line.
I start with Rebecca Sutterby's WASC
AWow!!!!!! Thanks MacsMom for sharing your hard work and genius:-)
I am experimenting with some similar flavor combinations (my list is tiny in comparison) but I am not having luck flavoring my cakes into fruit flavors with juice or purée. In particular my mango and berry cakes are not bold enough in flavor. If I add more of the fruit the batter is too wet and doesn't rise/fluff. ANy sample recipes or suggestions? Could it be because I am starting with a scratch recipe and not a mix and it doesn't have as much rise to begin with? Also, using coffee creamers adds more sugar to the recipe too. Any problems with the cake being too crusty around the edges with the extra sugar? And the Lorann oils (been wondering if you can use in baking or just candy making bc flavors list is HUGE) how much do you use in cake? Thanks!!!!!
For cakes high in sugar (which tends to make them dense and over-moist, as well as crusty) be sure to use bake-even strips. I got mine at Michaels, Wilton.
Yes, LoRann oils make all the difference in flavoring fruit cakes. I have begun cutting way back on puree and adding more flavoring due to the texture after adding a lot of puree.
LoRanns flavor vary in strentgh. The cherry, for instance, only requires 1/4 tsp for the whole recipe because it is sooo strong. But generally, I use half the amount of LoRann as I would regular extract.
One more tip I recently came to realize: When making MMF, the Kraft giant marshmallows work the best by far!! I just use one bag to two 2lbs PS (typically I don't use all of the PS).
AWow! That's an impressive list! They sound fan-freaking-tastic! I may borrow 1 or 2 (or 10) of those!
AWhat a great topic! Will be saving this one for sure. Thanks all!
these sound soooo awesome! :) i'm taking note and hope it is ok with you when we try these out. :) thanks so much for sharing!
Wow, thanks for sharing! They all sound delish!
What does WASC stands for , I just started baking therefore, I'm not familiar with some terms.
AThis is a great thread. Thanks for sharing :)
Quote by @%username% on %date%
%body%