Ok - I have this infamous motorcycle cake due on Saturday. The wife had not called me back to let me know what kind/flavor cake to do - it's her DH 30th surprise party. So after about 4 days of phone tag, today I get ahold of her & she says, "Well, he doesn't really care for anything chocolate (?????) so just a plain cake is fine." I say, "Ok- should I do just a butter cake or would you like a little flavor to it such as lemon, or any citrus, or almond, etc.? And would you like a filling...anything other than choc., such as pastry cream, flavored pastry cream, fruit-raspberry, strawberry?" She says, "He really doesn't care about all of that...just put icing in there if you want to do a filling, but you don't have to if you don't feel like it." uuugggghhhhh

I'm thinking to myself that - ok, this is gonna be an easy cake as far as the cake itself goes...nothing fancy here...but it definitely is going to be a boring tasting cake. Just plain cake, with plain icing. That's just not in me!!! lol IT'S CAKE!!! YOU SHOULD HAVE FUN WITH IT!!! lol Here's my concern: there will be alot of people here who are potential customers, so I don't want to plop just anything out there that's no big deal taste wise. But I don't want to do something that the bday guy & his family especially won't care for......so what do I do? How do I flavor my cake batter so that it's really tasty, but not over the top? Same with the icing. Since I can't get a "kick" in there with a great filling, the flavor needs to be something that they will remember as being really yummy!!

One good thing: I'll be getting experience with more decorating which I really need. I've got the motorcycle pan (which should arrive tomorrow - I pray!) and it's got the instructions, easy enough - but I'm going to paint with luster dusts, which I've never used before....I'm excited!!

Any advice on the flavor(s) of the cake/icing would be appreciated!
TIA-

Some of the best results have been when I have used buttercream as the filling. I know, boring, but to a lot of people it's what they were raised with so it's familiar and comforting=>happy customer => more orders=>Hooray!!!

Perhaps a lovely French Vanilla cake with a creamy vanilla buttercream? Mmmm, makin' myself hungry.......

I agree, French Vanilla and creamy buttercream.. A killer combination.

Ok - sounds good to me too! You both are WAY more experienced than I am, so I will take your recommendations! lol BTW - when you say buttercream, do you mean a REAL bc? As in no crisco?

Do what the customers wants. That's the only way to go. I wouldn't add anything other then vanilla or butter flavoring to your cake/icing. That cake will be an easy one. Enjoy the easy ones while you can because the next one might not be so easy~

I know, I know, tc!! lol I do want to please them, but I just want to make sure it's good too. I want them to have my cake and eat it (& love it!) too!!! lol And then tell others!

Now that is a loaded question! There have been multiple posts regarding this issue.....however, in my very humble opinion, it is whatever works for you. Personally I use the 1/2 butter, 1/2 crisco method. Actually, today it was 1/4 butter, 1/4 margarine, 1/2 butter to 2 lbs icing sugar (confectioners sugar) and it turned out AWESOME! I let the shortening/butter mixture get fluffy in my mixer, then I add the flavourings, then the sugar (half of the bag to start, let it get smooth and then the other half), then, and I believe this is what really makes the difference, heavy cream. Milk works well, others will say water, however I am REALLY happy with the cream. It makes the buttercream very fluffy. Oh yes, and I always add a squeeze of fresh lemon juice to cut down on the sweetness.

It pipes very well, crusts beautifully and tastes very nice as well.

Hope this helps!('')

Oh, I know...I was in on that one too! lol I generally use the 1/2 butter, 1/2 crisco too because it's so hot & humid down here...can't get away with a "pure" bc. Just wanted to make sure I was on the same page!

I searched the recipes here, but came up empty for a French Vanilla cake recipe. Do you or anyone else happen to have one you wouldn't mind sharing? TIA -

LOL!! They will have it & eat it~ LOL!! Sorry if I sounded like I was scolding you Some people just don't love the different flavors in their cakes. Unlike me!! I love nearly every flavor except peaches & apricots!! No way will I touch those 2!!

Duncan Hines makes a really nice one however I'm not sure if it would be the same as what you would get there in the States. I have started using a recipe that Naty posted for an absolutely INCREDIBLE yellow cake. I have made it many times and it is always a hit. Just be sure to use some parchment paper to line your pans with. It's really easy and I think it's my favourite cake now.

Here is the link:

http://www.cakecentral.com/cake-decorating-ftopict-4983-.html

To make this one over the top I also lightly brush it with a nice vanilla simple syrup....yet another discusion on here!

I'm gonna have to make one of these tomorrow, just sounds too good!

No worries, tc! Didn't take it as scolding as all...just the more experienced nudging me in the right direction!! lol I need that sometimes because I'm a little fearless when it comes to baking...I'll mix anything with anything at least once just to see if it works!! lol Thanks for the nudge!

I don't know about more experience... I make a yellow sour cream cake (from Cake Mix Dr.) that I have tweeked to perfection & that's what everyone orders. I haven't made many other flavor cakes because of that one recipe! Darn it! LOL! I do make a few different chocolate & strawberry cakes. But so far the yellow cake I make it pretty much it, even for wedding cakes. It's great for stacking!

Thanks, tripletmom, I'll have to try that one tomorrow. I found this other one on a thread here, looks like a good one:

1box DH French Vanilla cake mix
1cup vegetable oil
1cup milk
4 eggs
1 small box instant pudding, French Vanilla

Mix together everything except the pudding for 2 minutes, then mix in the pudding. Bake a 325 for 1 hr. (probably have to tweak that temp/time)

TC - I've GOT to get that Cake Mix Dr. book!! ebay, here I come!!! lol

Thanks ladies!!!!

You'll love it!! Mine has oil, powder sugar & choc stains all over it!! LOL!! Good night ladies!! I'm heading to bed!

Hey TC when you tweak that cake mix doctor recipe did you change it or has it just become your signature cake?