HELLO EVERYBODY! I HEAR SUCH GOOD THINGS ABOUT THE CHOCOLATE AND RASPBERRY COMBO. I HAVE A RECIPE FOR A WHITE CHOCOLATE CAKE WITH RASPBERRY FILLING AND WHITE CHOCOLATE ICING. ALTHOUGH, I'VE SEEN THIS RECIPE USING VANILLA, ALMOND AND HALF OF BOTH FLAVORINGS, I AM GOING TO TRY THE VANILLA. I WAS THINKING ABOUT THE JELLO POKE CAKE, AND I THOUGHT THAT MAY BE AN INTERESTING TO HAVE SLITHERS OF RASPBERRY THROUGHOUT THE CAKE TO BALANCE OUT ALL THE FLAVORS EQUALLY. AT THE SAME TIME I WOULD LIKE TO HAVE RASPBERRY JAM AS A FILLING WITH THE WC BUTTERCREAM (SEPERATE OR COMBINED TOGETHER) MY QUESTION IS

IF I USE A LAYER OF THE JAM WILL IT SEEP THROUGH TO THE LAYER ITS LAYING ON? I THINK I MIGHT WANT THAT EFFECT ESPECIALLY IF IT DOESN'T SEEP ALL THE WAY THROUGH

WHICH WOULD BE BEST STRAIGHT OUT THE JAR OR COOK THE JAM SOME AND STRAIN?

DOES ANYONE HAVE A RECIPE FOR THE WC BUTTERCREAM THE RECIPE FOR THE CAKE I AM BAKING USES A WC CREAM CHEESE. I AM NOT SURE WHAT TO ADD OR DELETE TO THE BC RECIPE TO ADD THE WC?

I USE TO USE WILTON BC. I LIKED THE FLAVOR BUT MY ICING WOULD START ON SMOOTH AND CREAMY BUT BY THE TIME I GOT IT ALL ON AND TRIED TO ICE SMOOTH IT WAS SUFFERING FROM AIR BUBBLES(I NEVER USED MERINGUE POWDER MAYBE THAT WAS THE PROBLEM)

I AM GOING TO TRY A RECIPE FOR THE PERFECT BC . HAS ANYBODY EVERY MADE A WC BC WITH THE WILTON RECIPE?

I WANT TO MAKE A 3" HIGH SHEET CAKE (2 layers) I WILL FILL MY PANS 1/2 FULL DOES THIS SOUND CORRECT?

I HEARD THAT ADDING MERINGUE POWDER TO YOUR CAKE BATTER FIRMS UP EXTRA MOIST CAKES (IN CASE A FIRMER CAKE IS REQUIRED I GUESS AND IT ALSO MAKES CAKES RISE HIGHER. HAS ANYBODY HEARD ABOUT THIS AM I ACCURATE?

AM I SUPPOSED TO GREASE AND FLOUR THE WHOLE FLOWER NAIL OR JUST THE ROUND PART THAT SITS IN THE PAN? HOW MANY TO USE FOR A 9X13" SHEET PAN? WHAT IS A 1/2 SHEET PAN? NEVER HEARD ON IT.

IMMEDIATE RESPONSES WOULD BE GREATLY APPRECIATED!

Welcome, Sorry I haven't tried the wcbc so I can't help on that. As to the jam if you use it straight from the jar it might seep through a little bit but if you heat it so that it thins some I think it will seep deeper into the cake.

*bumping you up for help

Hi and Welcome!!

When I make wc bc I substitute melted and cooled wc for part of my crisco. My bc icing calls for 1c of crisco so I use 1/2c crisco and 4 oz wc.
If I use jam or preserves I usually mix in a bit of my regular bc but with the wc combo you might be better off to put a thin layer of the wcbc then put the raspberry preserves on your layer. I never cook or strain and it hasn't been a problem.
According to the wilton charts a 9x13 takes 7c of batter to make a 2in high layer.
I grease and flour the entire flower nail. I always use it in most of my pans now. I use two for larger pans.
Some areas consider 11x15 1/2 sheet and some consider 12x18 a 1/2. Just depends on where you are. For me, my 1/2 sheet would be 11x15 because that's what I have-lol!

Hope this answers everything!!

THANK U ALL SO MUCH. I WILL TAKE EVERYTHING INTO CONSIDERATION. I'LL BE BACK WHEN I HAVE MORE QUESTIONS.

Hi and welcome....... I always use Merinque Powder in my batter and Icing. The MP in the batter will make the cake rise higher. Not sure about the firming it up though. Never have noticed. My cakes are always very moist. I also use it in my icing. I think the air bubbles come into play when you mix the icing the on too high of a speed. I keep it on low or one up from low on my KA mixer.

You are going to love this website! Great bunch of gals (and guys) here!

bj

THANKS BJ! I ALREADY DO LOVE THIS SITE. I WAS JUST LOOKING THROUGH IT, AND I CAME ACROSS THE UPSIDE DOWN SMOOTH ICING TECHNIQUE. I LOVE THAT! IT SEEMS SO MUCH EASIER TO ME. I HAVEN'T HAD MUCH SUCCESS IN GETTING MY CAKES SMOOTH THE WAY A BEAUTIFUL DECORATED CAKE SUPPOSED TO LOOK. HAVE YOU, OR ANYONE ELSE OUT THERE EVER USED THIS METHOD? HAS ANYBODY EVER TRIED TAMI'S PERFECT BUTTERCREAM RECIPE @BAKING911.COM? THEY SAY IT TASTES GREAT, IT DOESN'T NEED IMMEDIATE REFRIGARATION, IT CRUSTS AND IT SMOOTHES NICELY.

I haven't tried the upside down method yet...But I LOVE LOVE LOVE the buttercream recipe from Tami on baking 911...
JoAnn

I made a white chocolate cake with almond extract and another with vanilla extract. I thought the one with vanilla extract tasted more like white chocolate and the almond extract tasted strongly of almond extract.

THANKS SHenyd! I'VE BEEN WAITING FOR THIS KIND OF RESPONSE. I DON'T HAVE TIME TO DO A WHOLE LOT OF TESTING. SO ALMOND WOULD DEFEAT THE PURPOSE IN THIS RECIPE IT TAKES AWAY FROM THE WHITE CHOCOLATE.