jlcalvert Posted 25 Feb 2012 , 1:32pm
post #1 of

My husband asked me to try a Pumpkin Spice WASC recipe for his birthday. Any suggestions on what kind of filling and frosting to use? He doesn't like cream cheese frosting (Weirdo I know!!! icon_biggrin.gif ) Was thinking of using just plain buttercream with cinnamon added. Any ideas?

Thanks

10 replies
mrswendel Posted 25 Feb 2012 , 1:42pm
post #2 of

Chocolate ganache...I do a pumpkin chocolate chunk spice cake and it's my family's favourite!

jamiekwebb Posted 25 Feb 2012 , 1:56pm
post #3 of

I did a pumpkin cake this fall with a maple cinnamon buttercream. I used some maple flavoring and some real cinnamon ...... it was sooooo good.

BlueRose8302 Posted 25 Feb 2012 , 6:08pm
post #4 of

Honey or molasses buttercream might be good! Or a combination of one with cinnamon!

bakingkat Posted 25 Feb 2012 , 6:38pm
post #5 of

I make my pumpkin cake with a spiced filling and a salted caramel buttercream, it's always a huge hit.

jlcalvert Posted 25 Feb 2012 , 7:10pm
post #6 of
Quote:
Originally Posted by bakingkat

I make my pumpkin cake with a spiced filling and a salted caramel buttercream, it's always a huge hit.




That sounds great!!! Mind sharing your recipe???

sillywabbitz Posted 25 Feb 2012 , 11:18pm
post #7 of

I don't like cream cheese frosting but I do like caramel buttercream with the spice based cake. This fall I made apple cider cake with salted caramel frosting and it was yummy!

I just add canned Dulce de Leche to my regular buttercream and sprinkle just a bit of fine sea salt on top.

The dulce de Leche is thicker than regular caramel sauce and technically isn't caramel at all but it's tastyicon_smile.gif

SnLSweetEscapes Posted 26 Feb 2012 , 12:00am
post #8 of

I am not sure what is in the Pumpkin WASC but if it has actual pumpkin be careful. Pumpkin is only available here during the fall. My sister is getting married in October and I bought the pumpkin that I will need for her cake this past fall to make sure I would have it in case it wasn't in the store yet.
I also like to use a whipped cream frosting. Not too sweet and accents the pumpkin flavor.

ajwonka Posted 26 Feb 2012 , 2:13am
post #9 of
Quote:
Originally Posted by sillywabbitz

I just add canned Dulce de Leche to my regular buttercream and sprinkle just a bit of fine sea salt on top.

The dulce de Leche is thicker than regular caramel sauce and technically isn't caramel at all but it's tastyicon_smile.gif




do you replace the liquid in your bc recipe with the dulce de leche or add it extra? Sounds delicious!!

kakeladi Posted 26 Feb 2012 , 2:47am

Do be careful adding pumpkin to my *original *WASC recipe. I suggest you decrease the liquid in the recipe a bit as pumpkin has a lot of water to it. Since the recipe produces a very moist cake already, you don't want it to be mushy.

bakingkat Posted 26 Feb 2012 , 6:05pm

When I was experimenting with pumpkin I found 1/3 cup pumpkin/4cups vanilla batter, to be the correct amount of pumpkin to get flavor, without making the cake too dense. That is with my scratch vanilla pound cake type recipe though.

For my caramel Buttercream I just make a recipe for salted caramels, then melt it down in a little more heavy cream so it's not so thick/stiff, then once it cools down mix it into my vanilla buttercream until it's the flavor i'm looking for.

Quote by @%username% on %date%

%body%