Help! Gourmet Flavors????

Decorating By tcakes65 Updated 29 Jun 2016 , 12:21pm by SensationalCakesAndMore

mbt4955 Posted 16 Feb 2009 , 7:39pm
post #211 of 6515

I know this answer is here ... probably several times, but it is just too easy to ask again and get a quick answer.

If my Sam's Club will sell me a bucket of whipped Bettercreme, can I get some advice on storage? Can it be frozen? I could probably use the whole bucket for a wedding, but I really need to figure out how to use it before then. This would be a great solution for my April wedding since I will be decorating cakes in my hotel suite!

I'm going to call and see if I can get an answer from Sam's over the phone. If not, I'll run out there this week.

Thanks,
Martha

jessigurl182 Posted 16 Feb 2009 , 7:52pm
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MacsMom is there any particular frosting that you use on your cakes?

noyhoward Posted 16 Feb 2009 , 7:53pm
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Thanks Chiara!I would love to have your Whimsical Bakehouse recipe.Thanks again.

Linliv46 Posted 16 Feb 2009 , 7:58pm
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Quote:
Originally Posted by mbt4955

Thanks, sayhellojana. No Smart & Final here either. I've never heard of S&F until I found this site. We have WalMart, Target, Sam's Club and grocery stores. I'm thinking that Cool Whip would work better than whipping cream, but I can't quite wrap my brain around how it will work. I'll have to just try one and see.

It is possible that the bakery at Sam's Club uses Bettercreme. I haven't asked them yet, but I looked online and it is not available retail here.





Wow! What wonderful combinations! If you have a Sams that has a bakery they will sell you the whipped Bettercreme. You may have to speak to the Bakery manager. It is the whipped kind but whe I got it I just set the bucket in the freezer and took out what I needed! Keeps almost forever!

mbt4955 Posted 16 Feb 2009 , 8:00pm
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Thanks, Linda. I was wondering about how I would keep a large quantity. I'll give Sam's a call!

dandelion56602 Posted 16 Feb 2009 , 8:04pm
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MacsMom, did you every try the layer of chocolate on your cake? One thing that crossed my mind this weekend, but didn't know if it was mention, was Magic Shell. It's spreadable for a few seconds after appliction, but will set up to a crunchy shell. Maybe you could spread it on a room temp cake & pop it in the fridge to set up. Just wondered.

Linliv46 Posted 16 Feb 2009 , 8:07pm
post #217 of 6515
Quote:
Originally Posted by mbt4955

Thanks, Linda. I was wondering about how I would keep a large quantity. I'll give Sam's a call!




If you have a space issue for the big bucket then I have put it in those ziploc qt. size containers with the screw on tops and that works good!

mbt4955 Posted 16 Feb 2009 , 8:10pm
post #218 of 6515
Quote:
Originally Posted by Linliv46

I have put it in those ziploc qt. size containers with the screw on tops and that works good!




Would that be containers for a liquid? Did you put the whipped Bettercreme in them? I am wondering about having a big bucket in my freezer. Guess I'd better start getting cakes out of there!

malishka Posted 16 Feb 2009 , 8:11pm
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has anyone ever heard of DeVincci flavored syrups? I was browsing around in Marshals and I saw them in the cookie isle. Does anyone know if the're any good. would I substitute them for water in a recipe or soak my cakes in them when they are cooled?
I bought white chocolate, french vanilla and amaretto for 5.99 each.
Another question.. What is their shelf life after they are opened. Do I keep them in the fridge? Do they spoil quickly? Can I keep them in my cubbord after I open them?

sayhellojana Posted 16 Feb 2009 , 8:16pm
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Malishka - I tried the White Chocolate Once. I left it in the pantry for months after it was opened without problems. I'm not sure it could be substituted for water because of all the sugar and sweeteners in it though. You'd have to try it. Maybe use a mix extener recipe (like WASC) and leave out the extra scoop of sugar?

mbt4955 Posted 16 Feb 2009 , 8:17pm
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malishka, I haven't ever used them, but I found a Customer Service number on the DaVinci website. There is also an online form that you can fill out.

Customer Care at 1.800.640.6779. Customer Care hours of operation are Monday through Friday (excluding national holidays) from 8:30 am to 5:00 pm CST (Central Standard Time).

http://www.davincigourmet.com/customer/contact/

Linliv46 Posted 16 Feb 2009 , 8:21pm
post #222 of 6515
Quote:
Originally Posted by mbt4955

Quote:
Originally Posted by Linliv46

I have put it in those ziploc qt. size containers with the screw on tops and that works good!



Would that be containers for a liquid? Did you put the whipped Bettercreme in them? I am wondering about having a big bucket in my freezer. Guess I'd better start getting cakes out of there!




Well actually I was talking about putting the whipped Bettercreme in the containers. Now the liquid if you could find it is easier bacause its quart cartons!

Chicklets Posted 16 Feb 2009 , 8:21pm
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I am going to go into my kitchen for a week...I will only come out if my hips will fit. Otherwise I will stay there in cake eating bliss

godsgood Posted 16 Feb 2009 , 8:46pm
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Quote:
Originally Posted by MacsMom

A dram is = to one teaspoon. LoRann sells tiny little dram-sized bottles.




Just FYI, one dram is 3/4 teaspoon. This helps to know because if you use a certain flavoring a lot, it is much cheaper to buy it by the 1 oz. or 4 oz. bottle. There are 8 drams in 1 oz., so if you buy the 4 oz. bottle, you are getting 32 drams for $13 (that's if you buy directly from LorAnn, probably cheaper elsewhere). If you buy it in the larger sizes, you need to make sure you are measuring appropriately so you don't waste any.

On another note, these flavor combos are great! Can't wait to try them, thanks so much for everyone sharing!

sayhellojana Posted 16 Feb 2009 , 9:21pm
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Chef_stef - WOW! I love that you do all of those from scratch. I'm a scratch baker too, and I'm pretty good with modifying my favorite few recipe's into other flavors, but that many - wooh!

The lemon chiffon cake - is that the recipe from the cake Bible, plus a little extract and zest?

Care to share your almond dacquoise recipe? I'd love to give that a try. I make a lot of fruit-flavored cakes but nothing with nut flavor.

I have about 5lbs each tangelos and lemons picked from my Aunt's tree. No idea what I'm gonna do with all of those, but I just dugg up a recipe for "sunny orange" filling that I'm going to try with the tangelos. I'll probably make some lemon cupcakes too and pawn them off on whoever walks through the door. hehe!

malishka Posted 16 Feb 2009 , 9:45pm
post #226 of 6515

sayhellojana, thank you for the info. Thank G-d i don't have to need extra space in my frige. This white chocolate one is sugar free. Do I leave out the sugar anyways?

mbt4955, you are the IT girl for the day. Thank you.

cylstrial Posted 16 Feb 2009 , 9:58pm
post #227 of 6515

Thanks for sharing! I can't wait to get started on all these great combo's!!

fiddlesticks Posted 16 Feb 2009 , 10:09pm
post #228 of 6515

Pinkbox.. What makes the silk cake.. part/flavor in the....Elvis Wants Cake- Peanut butter silk cake with layers of bananas and peanut butter buttercream. All the flavors sound delicious!
Thanks!

USMCWifePena Posted 16 Feb 2009 , 10:58pm
post #229 of 6515
Quote:
Originally Posted by malishka

has anyone ever heard of DeVincci flavored syrups? I was browsing around in Marshals and I saw them in the cookie isle. Does anyone know if the're any good. would I substitute them for water in a recipe or soak my cakes in them when they are cooled?
I bought white chocolate, french vanilla and amaretto for 5.99 each.
Another question.. What is their shelf life after they are opened. Do I keep them in the fridge? Do they spoil quickly? Can I keep them in my cubbord after I open them?




I have worked as a barista for over ten years and Davinci syrups keep forever, i am not sure what the appropriate ratio would be for flavoring cake and icing, but the ratio i do know is 1 oz in a 12 oz drink, 1 1/2oz in a 16oz drink, and so on(of course thats only liquid) icon_smile.gif ...and i wouldn't soak cake in them without unconcentrating them a bit, because it would be waaay to powerful of a flavor icon_smile.gif

godsgood Posted 16 Feb 2009 , 11:07pm
post #230 of 6515

Macsmom, a couple questions about your flavors...what do you use for the thick cream filling in the Root Beer Float cake, and also how do you make a graham cracker flavored cake for the S'more flavor? Thanks!

conchita Posted 16 Feb 2009 , 11:33pm
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Thanks this are really good ideas

MacsMom Posted 17 Feb 2009 , 12:14am
post #232 of 6515
Quote:
Originally Posted by godsgood

Macsmom, a couple questions about your flavors...what do you use for the thick cream filling in the Root Beer Float cake, and also how do you make a graham cracker flavored cake for the S'more flavor? Thanks!





The thick cream filling is Bettercreme, and for Graham cracker cake I use the WASC recipe but I use: 1 cup flour, 1 c ground graham crackers, 2 c brown sugar, and the rest of the WASC recipe remains the same.

godsgood Posted 17 Feb 2009 , 1:18am
post #233 of 6515
Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by godsgood

Macsmom, a couple questions about your flavors...what do you use for the thick cream filling in the Root Beer Float cake, and also how do you make a graham cracker flavored cake for the S'more flavor? Thanks!




The thick cream filling is Bettercreme, and for Graham cracker cake I use the WASC recipe but I use: 1 cup flour, 1 c ground graham crackers, 2 c brown sugar, and the rest of the WASC recipe remains the same.




Cool, thanks so much!

sayhellojana Posted 17 Feb 2009 , 1:47am
post #234 of 6515

mali - The sugar free is what I had. It is still sweetened. I have never baked with it, so I can't help. I'm just saying that my guess would be to leave out a bit of sugar to make up for the extra sweetness.

conchita Posted 17 Feb 2009 , 2:05am
post #235 of 6515

what is WASC recipe?

Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by godsgood

Macsmom, a couple questions about your flavors...what do you use for the thick cream filling in the Root Beer Float cake, and also how do you make a graham cracker flavored cake for the S'more flavor? Thanks!




The thick cream filling is Bettercreme, and for Graham cracker cake I use the WASC recipe but I use: 1 cup flour, 1 c ground graham crackers, 2 c brown sugar, and the rest of the WASC recipe remains the same.


sayhellojana Posted 17 Feb 2009 , 2:14am
post #236 of 6515

Wasc is white almond sour cream cake. It is a recipe that "doctors" cake mixes and is very versatile. There are two versions, one that uses whole eggs and one that uses whites. Do a search in the recipe section and it pop's right up icon_smile.gif

Missyisbadkarma Posted 17 Feb 2009 , 2:26am
post #237 of 6515

Does the Sam's bettercream crust well? And do they sell buttercream?

sayhellojana Posted 17 Feb 2009 , 2:38am
post #238 of 6515

missyisbad - bettercream doesn't exactly crust. It forms a film. They don't sell buttercream that I know of. I'm pretty sure bettercream is all they use.

Linliv46 Posted 17 Feb 2009 , 2:55am
post #239 of 6515
Quote:
Originally Posted by Missyisbadkarma

Does the Sam's bettercream crust well? And do they sell buttercream?




Yes, they do sell both, just make sure they understand which you want. The "buttercream (white) is in the same size bucket I believe as the "Bettercreme". I have bought both! Oh, the Bettercreme does not crust!

Missyisbadkarma Posted 17 Feb 2009 , 3:00am
post #240 of 6515

Awesome thanks!

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