herbalAm Posted 30 Apr 2009 , 9:42pm
post #1 of

ok so i've tried the WASC and was not a big fan. it was pretty heavy. great for sculpted cakes, but not just an everyday cake.

i do like using box cakes, its too easy. but i'm wondering how i can add some 'gourmet' flavors to it. instead of adding the water can i add some other type of liquid...flavor....yogert....ect....?

i'm doing a chocolate/strawberry cake next. i was thinking i'd use 1 box strawberry cake mix (and maybe add strawberry daquiri drink mix instead of water). would this be a bad idea? what about putting in strawberry yogert instead of water?

has any one done anything similar? thanks!

23 replies
KookieKris Posted 30 Apr 2009 , 9:49pm
post #2 of

Sorry, I can't help. I personally like the WASC, but I'd love to know what others suggest for flavor variations ~ it would be useful to know for future reference! icon_smile.gif

cavette Posted 30 Apr 2009 , 10:02pm
post #3 of

I add different liquids to my cakes all the time maybe you could use the jello flavoring......I do this to. I'm not a expert but I try different things for the kids and they love them! Try and see....

cjcakes Posted 30 Apr 2009 , 10:04pm
post #4 of

replace the water with milk...do a strawberry filling inbetween...add some choc covered strawberries to the cake...just some thoughts. i've had a lot of people like the strawberry filling. hope this helps in some way. have fun!

Anntee Posted 30 Apr 2009 , 10:14pm
post #5 of

For chocolate cakes I always sub strong coffee for the water. Also, I've used Coffee Mate (flavored) in lieu of milk.

You can add different flavors of jello to cake mixes to boost the flavor. Don't be afraid to experiment and as "cavette" says - let your kids be your 'tasters.' icon_smile.gif

bobwonderbuns Posted 30 Apr 2009 , 10:17pm
post #6 of

If you click on the link in my signature, that is to all the recipe threads from the various threads started by people asking this same question. Those links provide some awesome ideas for doctoring cakes! icon_biggrin.gif

NanaFixIt Posted 30 Apr 2009 , 10:22pm
post #7 of
Quote:
Originally Posted by Anntee

You can add different flavors of jello to cake mixes to boost the flavor. Don't be afraid to experiment and as "cavette" says - let your kids be your 'tasters.' icon_smile.gif




Forgive my ignorance, but when you talk about adding jello, do you mean the dry mix (like adding a box of pudding to the cake mix)? Thx

PuffCake Posted 30 Apr 2009 , 10:25pm
post #8 of

Anntee,
When you use coffee for water in chocolate cakes, can you taste the coffee flavor so it's like a mocha cake or does the coffee just bring out the chocolate flavor and you really can't taste the coffee? I've been wanting to do this myself. Thanks!!

bobwonderbuns Posted 30 Apr 2009 , 10:28pm
post #9 of
Quote:
Originally Posted by NanaFixIt

Quote:
Originally Posted by Anntee

You can add different flavors of jello to cake mixes to boost the flavor. Don't be afraid to experiment and as "cavette" says - let your kids be your 'tasters.' icon_smile.gif



Forgive my ignorance, but when you talk about adding jello, do you mean the dry mix (like adding a box of pudding to the cake mix)? Thx




Yes, add the jello powder itself. However, keep in mind there have been a lot of complaints about the cake having a rubbery texture to it when it's cooked. Not everyone has that problem, but many do. You can also add instant pudding mix to a cake mix (sift with the dry ingredients) and that can add moisture and flavor to the cake as well.

Anntee Posted 30 Apr 2009 , 10:32pm

Yes - dry Jello right into the cake mix. I also increase the liquid by half a cup, and sometimes add an add'l egg.

Coffee enhances the flavor of chocolate cake, but does not give a "coffee" flavor.

HTH icon_smile.gif

NanaFixIt Posted 30 Apr 2009 , 10:36pm

Thanks Bob & Anntee!

I often add the instant pudding and have thought about adding jello for it's 'punch' of flavor - especially to fruity cakes. I've never heard of others doing it and was concerned about it developing a 'rubbery' texture due to the gelatin.

Anntee - do you think the extra liquid and egg counteract the gelatin enough to prevent that change in texture?

blondeez Posted 30 Apr 2009 , 10:42pm

There is a really great book calles Cake Box Doctor. That help you make your box cakes taste more like a bakery cake. I know if you add a little cinnamon to chocolate cake it enhances the flavor . For white cake add creme bouquet and almond extract for it to taste like wedding cake.

mrsunknown Posted 30 Apr 2009 , 11:11pm
Quote:
Originally Posted by NanaFixIt

Thanks Bob & Anntee!

Anntee - do you think the extra liquid and egg counteract the gelatin enough to prevent that change in texture?




i'm wondering the same? icon_biggrin.gificon_biggrin.gif

Minstrelmiss Posted 30 Apr 2009 , 11:23pm

I love the durable Duncan Hines recipe that I found here on CC. I also didn't care for the WASC recipe but do see its uses. As Bobwonderbuns mentioned, (hehehehe...wonderbuns) take a look at the gourmet thread...fantastic ideas that can easily be adapted to the durable cake recipe. Good luck! icon_smile.gif

bakermommy4 Posted 30 Apr 2009 , 11:34pm
Quote:
Originally Posted by blondeez

There is a really great book calles Cake Box Doctor. That help you make your box cakes taste more like a bakery cake. I know if you add a little cinnamon to chocolate cake it enhances the flavor . For white cake add creme bouquet and almond extract for it to taste like wedding cake.




Where can you buy creme bouquet? I've heard of it being used for buttercream for icing wedding cakes. But I've never seen it.

cavette Posted 30 Apr 2009 , 11:44pm

What is the durable DH recipe? Is it on the site?

bobwonderbuns Posted 1 May 2009 , 2:37am

Creme Bouquet link: http://www.globalsugarart.com/search.php?search=creme+bouquet&searchimage.x=15&searchimage.y=6

Durable Cake Recipe: http://cakecentral.com/cake_recipe-1972-0-Durable-Cake-for-3D-and-Wedding-Cakes.html

Chocolate Durable Cake Recipe: http://cakecentral.com/cake_recipe-6093-1-Durable-Cake-for-3D-in-Chocolate.html

Gourmet Flavors Thread: http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=614554&postdays=0&postorder=asc&&start=0

pastryjen Posted 1 May 2009 , 2:49am

What about adding some unsweetened Kool-aid for flavour - the one when you have to add your own sugar? Dissolve it in the liquid. Your cake should be sweet enough.

I've tried adding orange juice before...a little is okay but too much and you mess with the PH balance of the cake and it won't rise.

stefkovic Posted 2 May 2009 , 3:16am

ok, so I am a new baker/decorator, but I do not understand the WASC. To me you are making a cake from scratch and adding cake mix. If you are going to go through all that, why don't you just make the whole cake from scratch? What is the cake mix for?

pastryjen Posted 2 May 2009 , 3:30am

For me, scratch cakes and mix cakes are not the same. I prefer (I guess because I was brought up on) mix cakes.

I think the WASC is similar to a "Gourmet mix"

Scratch cakes can be tough...you need the right recipe as well as the skills to properly make it. Mixes almost always come out good (so long as you don't over/under bake.)

bobwonderbuns Posted 2 May 2009 , 4:59pm
Quote:
Originally Posted by stefkovic

ok, so I am a new baker/decorator, but I do not understand the WASC. To me you are making a cake from scratch and adding cake mix. If you are going to go through all that, why don't you just make the whole cake from scratch? What is the cake mix for?




The WASC is a box mix with an extender used to extend the amount of batter you will get from the mix. Also the mix adds stability to the recipe and the cake itself where many scratch cakes cannot hold up to heavy decorating because they are too light.

floridagal Posted 4 May 2009 , 1:14am

You HAVE to check out the thread with the gourmet cake flavors - I'm sure that's the link that Bobwonderbuns has. At least for the recipes. I have learned SO much from that thread. I know that you can use flavored creamers to enhance the cake flavor, but you have to be careful because too much sugar will mess up the texture of you cake.

Go fix yourself a pot of coffee and check out the thread about the gourmet flavors - just be ready to pull an all nighter icon_lol.gif !

Melissa

bobwonderbuns Posted 4 May 2009 , 9:32pm

The link in my signature is to the one thread where I put all the different recipe links (google documents) and the threads they came from all in one place. icon_lol.gif The links to both the Gourmet Flavors thread and the recipes that stemmed from it are in there.

blondeez Posted 22 May 2009 , 1:42am
Quote:
Originally Posted by bakermommy4

Quote:
Originally Posted by blondeez

There is a really great book calles Cake Box Doctor. That help you make your box cakes taste more like a bakery cake. I know if you add a little cinnamon to chocolate cake it enhances the flavor . For white cake add creme bouquet and almond extract for it to taste like wedding cake.



Where can you buy creme bouquet? I've heard of it being used for buttercream for icing wedding cakes. But I've never seen it.




I bought it from a local store in town but I know Country Sweet Arts sells it also.

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