Tired Of Same Old White, Yellow, Chocolate Cake!!!

Baking By southernswthrt Updated 23 Jul 2014 , 2:57am by MBalaska

southernswthrt Posted 15 Jun 2010 , 12:18am
post #1 of 31

I've got several cakes coming up in July and August for different family birthdays and functions, but I am getting tired of the basic cake recipes. I want to really wow them with something special.

I usually doctor up cake mixes and have the cake dr. books and I know there's a gourmet thread and I've been slowly making my way through it but honestly it makes my head spin and then I can't decide which one to try! I think I could spend weeks reading that thread... icon_confused.gif

I was hoping that some of you cakers out there would provide some feed back and suggest your favorite recipe or flavor combo that's not the basic white, yellow, chocolate cake. TIA

30 replies
KHalstead Posted 15 Jun 2010 , 12:23am
post #2 of 31

my best seller is white chocolate raspberry.

white cake mix
1 box white choc. pudding mix (instant)
3 egg whites
1-1/3 c. water
1/3 c. oil
2 capfuls of raspberry extract
3 oz. white chocolate shaved into mixed batter and then folded in.



You can check out my flavors on my website and if any strike your fancy I'd be happy to pm you with the recipes!

mbark Posted 15 Jun 2010 , 12:26am
post #3 of 31
Quote:
Originally Posted by KHalstead

my best seller is white chocolate raspberry.

white cake mix
1 box white choc. pudding mix (instant)
3 egg whites
1-1/3 c. water
1/3 c. oil
2 capfuls of raspberry extract
3 oz. white chocolate shaved into mixed batter and then folded in.



You can check out my flavors on my website and if any strike your fancy I'd be happy to pm you with the recipes!


oh yum Khalstead that sounds great, totally gonna try it, thanks!

aej6 Posted 15 Jun 2010 , 12:28am
post #4 of 31

KHalstead, when you say "1 box white choc. pudding mix (instant)"
are you talking about the sugar free, fat free one or the regular, full fat one?
I have tried so many different recipes and have added pudding and it always comes out tasting/texture as gummy/mushy when eating it.

Always willing to keep trying, wondering if I am using the wrong type of pudding mix?


TIA

BeanCountingBaker Posted 15 Jun 2010 , 12:28am
post #5 of 31

I have people begging for my cappuccino cake recipe. I'm not telling any customers or potential customers that I posted the recipe here.

mbark Posted 15 Jun 2010 , 12:30am
post #6 of 31
Quote:
Originally Posted by BeanCountingBaker

I have people begging for my cappuccino cake recipe. I'm not telling any customers or potential customers that I posted the recipe here.


are you gonna share with us? pretty please?

mrsdizney Posted 15 Jun 2010 , 12:32am
post #7 of 31

OOOO please share the recipe??

Jayde Posted 15 Jun 2010 , 12:33am
post #8 of 31

I find that people usually like the white, vanilla or chocolate cake flavors the best, mostly because they are familiar flavors and big crowd pleasers.

Where I do my variations or craziness is my fillings. There are so many things that you can fill a chocolate or vanilla cake with that are outside of the box. Peanut butter, cookies and cream, white chocolate mousse with fresh raspberries (thats a hot seller), hazelnut crunch, coffee crunch, walnut cream, pecan pie, marshmallow fluff, and those are just some of the favorites.

So if the choice is a plain old boring vanilla cake, then try and steer them towards a different filling choice.

Kitagrl Posted 15 Jun 2010 , 12:35am
post #9 of 31

I do the raspberry too! Only I also add some Polaner seedless raspberry allfruit and sometimes some raspberry juice if I have it..plus a tiny dab of fuschia Americolor...pale pink cake tastes more raspberry than off white. haha.

crazyladybaker Posted 15 Jun 2010 , 12:36am
post #10 of 31

I am still madly in love with the orange version of the WASC recipe. I just can't get enough of this!
I make the one without pudding....oh so yummy!

Kitagrl Posted 15 Jun 2010 , 12:39am
post #11 of 31
Quote:
Originally Posted by aej6

KHalstead, when you say "1 box white choc. pudding mix (instant)"
are you talking about the sugar free, fat free one or the regular, full fat one?
I have tried so many different recipes and have added pudding and it always comes out tasting/texture as gummy/mushy when eating it.

Always willing to keep trying, wondering if I am using the wrong type of pudding mix?


TIA




Just the dry box...don't prepare it...

bobwonderbuns Posted 15 Jun 2010 , 12:46am
post #12 of 31

Click on the link in my signature -- it will bring you to the google docs of all the threads that have them -- there's TONS of flavor suggestions and recipes there. icon_biggrin.gif

southernswthrt Posted 15 Jun 2010 , 12:49am
post #13 of 31

Thanks for all the quick replies!

This is the link for BeanCountingBaker's cappuccino cake:
http://cakecentral.com/recipes/15556/cappuccino-cake
Sounds really yummy and my hubby LOVES coffee, so I will definitely give this one a shot.

The fushia coloring is a great idea...funny but true, I'm sure!

Quote:
Quote:

Only I also add some Polaner seedless raspberry allfruit and sometimes some raspberry juice if I have it..plus a tiny dab of fuschia Americolor...pale pink cake tastes more raspberry than off white.




Jayde - Please share your filling recipes with us!!!

KHalstead - That also sounds yummy! I have tried white chocolate cake with a raspberry filling and folks liked it, but I've never flavored the cake itself...definitely worth a try. What do you fill and ice this cake with?

aej6 Posted 15 Jun 2010 , 12:51am
post #14 of 31
Quote:
Originally Posted by Kitagrl

Quote:
Originally Posted by aej6

KHalstead, when you say "1 box white choc. pudding mix (instant)"
are you talking about the sugar free, fat free one or the regular, full fat one?
I have tried so many different recipes and have added pudding and it always comes out tasting/texture as gummy/mushy when eating it.

Always willing to keep trying, wondering if I am using the wrong type of pudding mix?


TIA



Just the dry box...don't prepare it...





Thank you; I don't prepare it...I add just the dry powder...typically I have used the sugar free/fat free one.....just not sure if that is the one being referred to or not.

Kitagrl Posted 15 Jun 2010 , 12:53am
post #15 of 31

Seriously...if I see an offwhite cake (actually the preserves and raspberry flavorings kinda give it a dull greyish color to the batter) I would be like "Oh I hope she made this raspberry....*taste, taste*....*smack smack*...hmm yeah I think I taste the raspberry in there...

But if its pale pink colored (nothing neon, just gentle) they will cut it and say Mmmm look I want a piece of the raspberry one! And then of course it tastes like raspberry!

haha.

Kitagrl Posted 15 Jun 2010 , 12:55am
post #16 of 31
Quote:
Originally Posted by aej6

Quote:
Originally Posted by Kitagrl

Quote:
Originally Posted by aej6

KHalstead, when you say "1 box white choc. pudding mix (instant)"
are you talking about the sugar free, fat free one or the regular, full fat one?
I have tried so many different recipes and have added pudding and it always comes out tasting/texture as gummy/mushy when eating it.

Always willing to keep trying, wondering if I am using the wrong type of pudding mix?


TIA



Just the dry box...don't prepare it...




Thank you; I don't prepare it...I add just the dry powder...typically I have used the sugar free/fat free one.....just not sure if that is the one being referred to or not.




I prefer the sugar FULL one but I've used sugar free and have not really noticed a difference.

Do you add an extra egg and reduce the water by 1/3 cup? I always use it that way with Duncan Hines, so not sure about other brands. I also tend to use one box of pudding for every two boxes of cake mix to save money, if I have to make a larger amount of batter.

MomMiller Posted 15 Jun 2010 , 12:57am
post #17 of 31

I'm with Jayde, I look at the basic cake as my blank canvas and I go crazy with the fillings. I like it when someone cuts into the cake thinking its "just" white/chocolate etc. and then they get the explosion of new flavors. Priceless!

Kims_cakes Posted 15 Jun 2010 , 1:09am
post #18 of 31

I'm glad this was started! I want to make something different for my dad for father's day. I think I'm going to make Macsmom's Kahlua Cake. But I'll keep an eye on this thread to see if he would like something better. icon_lol.gif

elvisb Posted 15 Jun 2010 , 1:33am
post #19 of 31

Most of the time I start with either chocolate or vanilla box mix and go from there flavoring the batter. A very easy way to flavor batter is to replace some of the water with the syrup used to flavor coffees. Use sugar free though or it will be way to sweet. I sub about 1/3 to 1/2 cup of the flavoring depending on what flavor I'm making. Some of my best sellers are chocolate raspberry, white chocolate raspberry (vanilla cake, rasp syrup, and shaved white chocolate), vanilla raspberry, and vanilla caramel. The raspberry ones seem to be huge around here. I also do use instant pudding mixes for every 2 boxes of mix. Flavor of pudding also varies with flavor of cake. You can put the syrups in buttercream in place of your extracts if you want a frosting to "match" your cake. Another hot flavor is lemon poppyseed. It's not just for muffins!

aej6 Posted 15 Jun 2010 , 1:42am
post #20 of 31
Quote:
Originally Posted by Kitagrl

Quote:
Originally Posted by aej6

Quote:
Originally Posted by Kitagrl

Quote:
Originally Posted by aej6

KHalstead, when you say "1 box white choc. pudding mix (instant)"
are you talking about the sugar free, fat free one or the regular, full fat one?
I have tried so many different recipes and have added pudding and it always comes out tasting/texture as gummy/mushy when eating it.

Always willing to keep trying, wondering if I am using the wrong type of pudding mix?


TIA



Just the dry box...don't prepare it...




Thank you; I don't prepare it...I add just the dry powder...typically I have used the sugar free/fat free one.....just not sure if that is the one being referred to or not.



I prefer the sugar FULL one but I've used sugar free and have not really noticed a difference.

Do you add an extra egg and reduce the water by 1/3 cup? I always use it that way with Duncan Hines, so not sure about other brands. I also tend to use one box of pudding for every two boxes of cake mix to save money, if I have to make a larger amount of batter.





I haven;t reduced the water (I don't think I have....) and I used the whole packet of pudding....sounds like 1/2 is what I should be doing....

newmansmom2004 Posted 15 Jun 2010 , 1:48am
post #21 of 31

How about a whiskey cake (made in a bundt pan) or an Italian Cream Cake. You can do a snickerdoodle cake with cinnamon buttercream icing for something different. Or a key lime cake with cream cheese icing for summer.

cupcake_cutie Posted 15 Jun 2010 , 2:01am
post #22 of 31

Man, the white chocolate raspberry and chocolate raspberry sounds so good!

KHalstead Posted 15 Jun 2010 , 11:45am
post #23 of 31
Quote:
Originally Posted by aej6

KHalstead, when you say "1 box white choc. pudding mix (instant)"
are you talking about the sugar free, fat free one or the regular, full fat one?
I have tried so many different recipes and have added pudding and it always comes out tasting/texture as gummy/mushy when eating it.

Always willing to keep trying, wondering if I am using the wrong type of pudding mix?


TIA




Just the regular full fat ones! It's the 3.4 oz. box I believe.

KHalstead Posted 15 Jun 2010 , 11:49am
post #24 of 31
Quote:
Originally Posted by southernswthrt



KHalstead - That also sounds yummy! I have tried white chocolate cake with a raspberry filling and folks liked it, but I've never flavored the cake itself...definitely worth a try. What do you fill and ice this cake with?




The most popular filling with this cake is 1 layer of raspberry filling and 1 layer of cheesecake mousse or white choc. mousse.


The cheesecake mousse is

2 cups liquid Rich's Bettercreme
1 cup milk (I've even used water in a pinch, but it tastes richer with milk)
1 3.4 oz. box instant cheesecake pudding (or white. choc. if you're doing the white choc. mousse....just the dry mix here)

whip it all together until you get stiff peaks, it's very stable in the cake (it thickens more upon standing, so I generally get it into the cake while it's somewhat soft and then it firms up really nicely, but it's still fluffy and mousse like)

it's also fine at room temp. for up to 5 days with no refrigeration required (which is another reason why I love it so much)

spalmer Posted 15 Jun 2010 , 2:27pm
post #25 of 31

Thank you so much for all the great ideas. This really helps. icon_lol.gif

Jayde Posted 15 Jun 2010 , 5:48pm
post #26 of 31

This is the most popular. I use it with white or vanilla cake and fill with this and fresh raspberries. Its really really good, but MUST be refrigerated.

WHITE CHOCOLATE CHEESECAKE MOUSSE
1 cup whipping cream
2 Tablespoons powdered sugar
4 ounces 1/3 less fat cream cheese, softened
4 ounces white chocolate baking squares, melted
vanilla beans from one pod

In a cold mixing bowl beat cream until soft peaks form. Gradually add powdered sugar until stiff peaks form. Put this in a bowl in the fridge. Dont wash your mixing bowl, beat the cream cheese in it, until fluffy. Add the white chocolate and vanilla bean scrapings and beat until smooth. Fold in the whipped cream.

That will fill an 8-inch and a 6 inch. I chill overnight in the fridge, BUT I have left it out for about 4 hours before cutting and it was just fine. It was chilled really well, and I was told that the filling was still chill.

mbark Posted 15 Jun 2010 , 5:56pm
post #27 of 31
Quote:
Originally Posted by Jayde

This is the most popular. I use it with white or vanilla cake and fill with this and fresh raspberries. Its really really good, but MUST be refrigerated.

WHITE CHOCOLATE CHEESECAKE MOUSSE
1 cup whipping cream
2 Tablespoons powdered sugar
4 ounces 1/3 less fat cream cheese, softened
4 ounces white chocolate baking squares, melted
vanilla beans from one pod

In a cold mixing bowl beat cream until soft peaks form. Gradually add powdered sugar until stiff peaks form. Put this in a bowl in the fridge. Dont wash your mixing bowl, beat the cream cheese in it, until fluffy. Add the white chocolate and vanilla bean scrapings and beat until smooth. Fold in the whipped cream.

That will fill an 8-inch and a 6 inch. I chill overnight in the fridge, BUT I have left it out for about 4 hours before cutting and it was just fine. It was chilled really well, and I was told that the filling was still chill.


that sounds absolutely amazing, can't wait to try it

southernswthrt Posted 16 Jun 2010 , 12:36am
post #28 of 31

I've had no luck finding Bettercreme in Louisiana. I would love to make mousse fillings but don't have the fridge space for cakes. Where do you guys buy this?

indydebi Posted 16 Jun 2010 , 12:47am
post #29 of 31

I'm with Jayde on the "regular cake change the filling" theory. As a matter of fact, I use to tell my brides at the tasting appt that they need to try a bit of white cake with white icing as a base taste, ".... then be sure to mix-n-match the cakes with the different fillings so you can see how changing JUST the filling and totally change the taste of the cake!"

Also, whenever this question comes up, I always caution folks to be sure to be considerate of who your audience will be. If someone wanted to make me a cake that was "different" simply because THEY wanted to experiment with "different" and then they brought me a pumpkin-nutmeg-cinnamon concoction thing ..... they'd end up taking the whole thing home with them because I wouldn't even consider eating anything with those flavors in it.

Not only is white/choc/yellow the "familiar" flavors, as mentioned above, but these also happen to be the flavors that most people genuinely like.

But you take a "plain 'ole boring" chocolate cake and put some cream-cheese-"Dreamsicle" icing in it as the filling .... and omg what a magnificent flavor combination yo'uve just created! thumbs_up.gif

cajundecoration Posted 23 Jul 2014 , 12:18am
post #30 of 31

A

Original message sent by KHalstead

The most popular filling with this cake is 1 layer of raspberry filling and 1 layer of cheesecake mousse or white choc. mousse.

The cheesecake mousse is

2 cups liquid Rich's Bettercreme

1 cup milk (I've even used water in a pinch, but it tastes richer with milk)

1 3.4 oz. box instant cheesecake pudding (or white. choc. if you're doing the white choc. mousse....just the dry mix here)

whip it all together until you get stiff peaks, it's very stable in the cake (it thickens more upon standing, so I generally get it into the cake while it's somewhat soft and then it firms up really nicely, but it's still fluffy and mousse like)

it's also fine at room temp. for up to 5 days with no refrigeration required (which is another reason why I love it so much)

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