Interesting Ideas - New Cake Flavors

Decorating By kakeladi Updated 5 Sep 2014 , 5:55pm by vldutoit

kakeladi Posted 27 Aug 2014 , 2:22pm
post #1 of 35

http://www.huffingtonpost.com/2014/08/27/easy-cake-recipe-use-soda-be-bubbly_n_5717767.html?ncid=txtlnkusaolp00000592

 

No I have not tried this yet.  I seldom bake any more so don't know when I will get to try it.  If you do let all of us know what you think.

34 replies
-K8memphis Posted 27 Aug 2014 , 4:27pm
post #2 of 35

looks good and easy -- be nice for snacking and for the kids to make too -- 

 

the ginger ale/spice cake is calling my name --

 

something even a husband could make :lol: (no offense to any baking literate husbands)

craftybanana Posted 27 Aug 2014 , 5:16pm
post #3 of 35

I've done something similar. I've taken a box of brownie mix and one can of Cherry Dr Pepper (regular size) and used that in place of the oil and water. I still add the eggs though. Comes out just fine! The soda only added a little bit of flavor, not a lot. I've also heard of a 7-up cake, but have never made it. The brownies were very moist and a bit better than if I had used the oil/water combo. I only use soda when I'm not adding coffee to them though, don't want to overload them with caffeine!

FrostedMoon Posted 27 Aug 2014 , 5:39pm
post #4 of 35

I haven't tried with the soda, but I do something similar with cake mix and pumpkin.  Add a 15 oz can of pumpkin (not pie filling) to a box of cake mix, no need for eggs, oil, water, or anything else.  It will be thick batter & that is how it is supposed to be!  Spice is awesome, can use yellow and add your own spices, but if you use chocolate you will not taste the pumpkin at all.  I usually bake it as muffins, but you can bake it as a cake layer, too.  The cake is very moist and flavorful.  They actually taste best when completely cool & even better the next day.  Store them loosely covered and NOT in a closed container because they are so moist from the pumpkin that they get wet on top.  Awesome for playdates!

theresaf Posted 27 Aug 2014 , 5:53pm
post #5 of 35

I recently tried swapping out the water for raspberry seltzer in a cake mix.  I was thinking it might be air-ier bc of the carbonation.  Unfortunately it didn't result in much of a difference but that was just my first experiment with it.  I was a little concerned - like when I've made a from scratch champagne cake and the mix seems to want to come out of the mixer like a bad episode of I Love Lucy!  FYI that did not happen with the seltzer!!

T

-K8memphis Posted 27 Aug 2014 , 7:13pm
post #6 of 35

theresaf -- "bad episode of i love lucy"  :lol:  too funny --

 

frosted moon -- i've done the pumpkin & chocolate cake mix too -- they're like brownie muffins really good huh -- all they needed was a handful of chocolate chips to be amazing 

 

*:-)/\:-) high five 

MBalaska Posted 27 Aug 2014 , 7:24pm
post #7 of 35

Quote:

Originally Posted by FrostedMoon 
 

I haven't tried with the soda, but I do something similar with cake mix and pumpkin.  Add a 15 oz can of pumpkin (not pie filling) to a box of cake mix, no need for eggs, oil, water, or anything else.  It will be thick batter & that is how it is supposed to be!  Spice is awesome, can use yellow and add your own spices, but if you use chocolate you will not taste the pumpkin at all.  I usually bake it as muffins, but you can bake it as a cake layer, too.  The cake is very moist and flavorful.  They actually taste best when completely cool & even better the next day.  Store them loosely covered and NOT in a closed container because they are so moist from the pumpkin that they get wet on top.  Awesome for playdates!

 

FrostedMoon and K8memphis, Now this is something that I'd really like to try, just for myself.  I can eat pumpkin right out of the can with a sprinkle of cinnamon sugar, yummy - healthy - excellent source of vitamins and minerals - fiber.  Pumpkin mmmmmm.

theresaf Posted 27 Aug 2014 , 8:03pm
post #8 of 35

Thanks K8 - I knew someone would laugh!

T

-K8memphis Posted 27 Aug 2014 , 8:22pm
post #9 of 35

mb-- cool and like frostedmoon says it's an overly thick batter-- you have to persevere when you are mixing it and if you do muffins fill them real full -- recipe from Hungry Girl cookbook says 12 muffins 400 degree oven and 20 minute bake -- they puff up but go straight up not out if memory serves -- it seems like too much in each cup but it's not -- it's kinda too much to eat all at once though -- just gotta persevere there too :-D

 

both the soft drink + cake mix recipe and this one are in lisa lillien's hungry girl to the max, the ultimate guilt-free cookbook -- 

kakeladi Posted 28 Aug 2014 , 12:00am
post #10 of 35

Since I posted that link I found some 'talk' that this has been around for yrs - supposedly started by Weight Watchers.

Craftybanana said:  ........heard of a 7-up cake, but have never made it........

Now this I've made but used all the ingredients usually added to cake mix except using 7-up instead of water. 

FrostedMoon Posted 28 Aug 2014 , 12:33am
post #11 of 35

Yes, K8 is right, they don't rise or puff out much at all.  They do make great mini muffins, perfect size for snacks!  Fill them high & use a wet finger to smooth the tops.  How they go in the oven is pretty much how they come out.  I've also made "muffin tops" by just placing the batter on a pan like cookies.  I don't eat gluten anymore and usually don't mind, but I totally miss these muffins!

MBalaska Posted 28 Aug 2014 , 2:30am
post #12 of 35

Well, here they are......but I couldn't handle the batter, so I added two eggs.

 

18 oz. white cake mix, 1- 15 oz can pumpkin, 1 tsp. vanilla, 1 tsp. cinnamon,2 lg eggs, dashes of mace:

 

low liners, not the tall liners, in jumbo cupcake pans - made 12.   Baked at 400 f. for 20 mins as K8memphis suggested.  They actually puffed up about three times the size of the batter and stayed there, cause of the eggs I guess.  And yup, the tops stayed rugged like mountain tops.  They stuck somewhat to the paper liner cause there's no oil.

 

You could taste that there was no oil or butter, but the flavor was pumpkin, and these were soft and light inside.  I'm going to make these my breakfast muffins.  I can't bring myself to mix a cake mix with soda pop though (not sure if I even have any pop in the house other than Coke.) Coca Cola and what? Coca Cola and Captain Crunch maybe.

:roll:

pumpkin, cake mix muffins

MBalaska Posted 29 Aug 2014 , 5:22am
post #13 of 35

Well now that I'm eating the box mix + pumpkin cupcakes, I'm hankering to make scratch Pumpkin Pie cupcakes.  Found this recipe by a CC member.

 

http://www.cakecentral.com/recipes/17079/pumpkin-pie-cupcakes

 

Pumpkin Pie Cupcakes

winniemog Posted 29 Aug 2014 , 9:03am
post #14 of 35

A

Original message sent by MBalaska

Coca Cola and what? Coca Cola and Captain Crunch maybe.

The only thing I mix into Coke is rum, and then i put it into homemade BBQ sauce, mmmmm, it's fantastic on ribs.....

hbquikcomjamesl Posted 29 Aug 2014 , 5:34pm
post #15 of 35

Hmm. Looking at only the thread title, I was expecting somebody to have actually made "a cellular peptide cake with mint frosting" as described in the ST:TNG episode, Phantasms.

MBalaska Posted 29 Aug 2014 , 7:04pm
post #16 of 35

I think that he's eating white cake with colored icing, and I'd probably have some with him.  lol

 

Has anyone actually made those soda pop cakes??  It reminds me of when my mom was on Weight Watchers in the 70's and she made pancake syrup from ginger ale pop & maple flavoring. 

cakegrandma Posted 29 Aug 2014 , 8:41pm
post #17 of 35

Quote:

Originally Posted by FrostedMoon 
 

Yes, K8 is right, they don't rise or puff out much at all.  They do make great mini muffins, perfect size for snacks!  Fill them high & use a wet finger to smooth the tops.  How they go in the oven is pretty much how they come out.  I've also made "muffin tops" by just placing the batter on a pan like cookies.  I don't eat gluten anymore and usually don't mind, but I totally miss these muffins!

FrostedMoon, does that mean we can spit on our finger and smooth the tops down?  Just kidding of course. It reminded me of a gentleman I had in a Wilton class in Atlanta that kept licking his icing tip and I kept nicely trying to tell him that it should not be done. Finally after getting exasperated I just told him he should not get into the habit of doing this and he asked why, the cake was just for them.  I told him that if it becomes a habit then what if he is making a cake for someone and doing that. I asked would he like to eat a cake that someone who had the same bad habit made for him? He thought for a moment and decided, no thank you. He quit and I never saw him do it again, thank Heavens!

FrostedMoon Posted 29 Aug 2014 , 8:47pm
post #18 of 35

Ha ha cakegrandma!  I actually thought about writing "clean fingers," but I hoped that might not be necessary on this site.  :-D

hbquikcomjamesl Posted 29 Aug 2014 , 8:58pm
post #19 of 35

Quote:

Originally Posted by MBalaska 
Has anyone actually made those soda pop cakes??  It reminds me of when my mom was on Weight Watchers in the 70's and she made pancake syrup from ginger ale pop & maple flavoring. 

:-o8O how come we don't have a "vomit" emoticon here?

 

Real maple syrup (as opposed to the fake swill that costs a fraction of the price) is generally regarded as one of the healthiest of sweeteners.

 

(Does anybody else here share the revulsion I've had for the "Log Cabin" brand since they started putting stuff that's 96% fake in the same type of bottle that's most commonly used for farm-bottled maple?)

MBalaska Posted 30 Aug 2014 , 12:39am
post #20 of 35

 

Pumpkin pie cake. What a delightful surprise.  Now what flavor of SMBC to make for them?

FrostedMoon Posted 30 Aug 2014 , 12:49am
post #21 of 35

Mmmmmm!  How about cinammon? Or orange?

-K8memphis Posted 30 Aug 2014 , 2:37am
post #22 of 35

here yah go *:puke! puke 

-K8memphis Posted 30 Aug 2014 , 2:56am
post #23 of 35

i have one of the spice + ginger ale ones in the oven...cupcakes --

 

and i guess i was channeling the pumpkin ones so i did not beat the batter very  much just combined it well then i filled half the cupcake liners then i got out my hand mixer and beat the second portion just a bit more -- the beaten ones really rose great -- i guess i thought preserving the bubbly ginger ale would enhance the rise but no -- needed to be beaten --

 

i got one in the freezer to cool off-- the batter was most tasty...to be continued....

MBalaska Posted 30 Aug 2014 , 3:12am
post #24 of 35

both cinnamon and orange would be yummy choices.  Here's my mad experiment for today.............

Pumpkin Pie Spice Cupcakes (I did modify the recipe a bit as usual)  simple AMBC, and modeling chocolate decorations.  I'm ready for Fall & Halloween.

 

http://www.cakecentral.com/g/i/3280743/a/3418102/halloween-pumpkin-pie-cupcakes-ambc-modeling-chocolate-decorations/sort/display_order/

-K8memphis Posted 30 Aug 2014 , 3:23am
post #25 of 35

they are good -- could go with or without icing -- perfect for munchkins to make -- so no matter how much or how little they mix it-- they really can't go wrong -- my one observation is that the cakes seems to gum up in your mouth rather than be chewable -- so don't count on it for tier cake but for an eggless cake it's pretty dang good -

 

a+

 

when i was a kid i used to make jiffy spice cake with jiffy chocolate frosting -- oh so good!

 

fun thread, lynne!

vldutoit Posted 30 Aug 2014 , 12:24pm
post #26 of 35

AMBAlaska, I have a tiny tiny bottle of LoAnn maple flavoring that purchased on impulse with my last Oasis Supply order. That mixed into ABC sounds delish on your pumpkin spice cakes,

hbquikcomjamesl Posted 30 Aug 2014 , 2:08pm
post #27 of 35

A

Original message sent by vldutoit

MBAlaska, I have a tiny tiny bottle of LoAnn maple flavoring . . .

EEEEEEEEEWWWWWWWWW!!!! Ersatz maple?!?? GGGGGGGRRRRRRRRROSSSSSSSSSSSSSS!!!!!!!!

You want maple for cooking, get some farm-bottled Vermont Grade B!

MBalaska Posted 30 Aug 2014 , 9:28pm
post #28 of 35

Quote:

Originally Posted by vldutoit 

MBAlaska, I have a tiny tiny bottle of LoAnn maple flavoring that purchased on impulse with my last Oasis Supply order. That mixed into ABC sounds delish on your pumpkin spice cakes,
MBalaska Posted 30 Aug 2014 , 9:47pm
post #29 of 35
Quote:
Originally Posted by hbquikcomjamesl 
".......You want maple for cooking, get some farm-bottled Vermont Grade B!"

 

unfortunately it seems that a majority of Americans are so chemically treated and inured to the heightened tastes of artificial flavorings that the real thing just does not taste as satisfying to them anymore.

 

Using flavorings like the concentrated Loran oils enhances and compliments my baked goods, which are made with real ingredients ( like peanut butter cookies or banana bread.)  Just a couple of drops into the batter makes the flavor brighter and much more enjoyable for most people. 

 

But I'll enthusiastically eat a Twinkie or an Oreo cookie, and all of the chemicals that go into it.  :P

{ because the rum & coke that washed it down will kill all of the industrial molecules in my gullet.}

hbquikcomjamesl Posted 31 Aug 2014 , 8:11am
post #30 of 35

AWell, that's why you use Grade B for cooking: it's the most strongly flavored of the four common grades. "Fancy" ("A-Light Amber" if not on the Vermont system) is the most subtle; "A-Medium Amber" and "A-Dark Amber" are intermediate grades, and maple grading has absolutely nothing to do with quality.

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