Hi, i did some looking in the recipes, and found a possible cake, but i was wondering if anyone had any ideas or thoughts on this, i have to do a baby shower cake, and the mom likes cherry chip cake, the recipe on her is for a bundt, but could i use it for regular shaped cakes, or does anyone have a good recipe for this, or is there a cherry version of WASC out there??? Also any ideas for a cherry filling, besides pie filling??
Thanks!! I am not knowing what to do !?
if you are fimiliar with lorann oils, I think they have a cherry flavor you can you with the wasc.
yes, i've seen those, so do i just subsitute instead of the vanilla extract?? I think the almond would be good with cherry so i would want to keep that one there...and keep all the other ingredients the same?? maybe dye it pink or something?
Yes, yes, yes........you can use Loranne flavoring but.......it is very, very strong so go easy w/it. Another idea is to get a small jar of marisheno(certainly not spelled right) cherries and chop them up &/or just use the juice as the liquid. Almond certainly does go well w/cherry. As for filling.......lemon or choco would go good.
Kakeladi, would i use the cherry juice in place of the water?? All of the water, or like half and half? thanks for replying
Yes, in place of the water. Depends on how much flavor & color you want if you use all juice or 1/2 & 1/2
Thanks so much for all the help
Here is a recipe from MACSMOM that I got off the Help?!?!?! Gourmet Flavors Thread. I have not tried it yet, but plan on trying it real soon.
Chocolate Covered Cherry Cake - MacsMom
2 white cake mixes
2 c flour
2 c sugar
1-1/2 teaspoons salt
1 dram LoRann cherry
2 t butter flavoring
1/2 t lemon extract
2 or 3 large drops Americolor super red
1 c mini chocolate chips
1 c mini cherry chips (I get mine online)
MacsMom - "I use the WASC recipe as my base and start substituting from there:
Easy Suggestion as a filling:
Ok I know its going to sound a bit odd but trust me the Cherry Mousse thats attached to the "Fudge Brownie Bites with Cherry Mousse" recipe (on Food Network its Paula Deens) makes a great cake filling (just make sure you eat the cake within three days)! Also chop the maraschino up very small and add just a tad bit more gelatin than it calls for (approx extra 1/4 packet). I also add a few drops of red to get the icing pink adjust to your liking (one of the only times that I use liquid instead of paste food coloring). Great for B-day type cakes. For elaborate wedding I would go with something a bit more sophisticated.
Heres the link for the easy cherry mousse:
I made a cherry cake following Macsmom's version of the WASC, except I also used cherry yogurt instead of sour cream. It was very tasty!
I made a birthday cake for a friend who likes cherry chip. I used a boxed cherry chip mix and added the cake mix extender. The flavor was still strong even with the extra flour and sugar added. It was nice and sturdy too, it was the bottom layer of my luau cake in my pics.