Cake Central › Cake Forums › Cake Talk › Recipes › doctored cake mixes?
New Posts  All Forums:Forum Nav:

doctored cake mixes? - Page 9

post #121 of 181
Quote:
Originally Posted by sweetkisscakes

do you prepare the pudding first or do you just add the pudding mix?



I add it dry. Butter cream would be fine. My favorite is adding mini-chocolate chips to it with a chocolate truffle filling (Orange Valencia).

You could probably mix orange marmalade with buttercream, too.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #122 of 181
so i just made the orange dreamsicle cake and the batter was sooo yummy!! thanks so much for the recipe.

my only concern is that i have had it in the oven for over an hour and it still isn't done. I'm cooking it in a 3in and a 6in 3 in deep pans at 325.

I also cooked it in a water bath because I have heard that makes them more even and moist.

Is it normal for it to still be liquidy? it seems like only the top is cooked and it is just starting to set.

sorry for all my crazy questions. I want this cake to be perfect since i'm hoping it will attract lots of new orders.
post #123 of 181
I just made this cake Thursday; it IS yummy! For what it's worth, you absolutely didn't need a waterbath, it's very, very moist all on it's own.....I did mine in 8" square 2"deep pans and it did take quite a while for it to bake. I was worried it would brown too much, but it barely browned at all. It did sink in the middle unfortunately, but I didn't use any kind of heating core. I don't think the cake had quite as much flavor as the batter, but still tastes great. The texture is a little different than I'm used to but I don't know how to describe it. Not sticky.....not chewy......but ultra moist; almost 'wet'. I think it's from the sherbet since there's so much in it. Will I make it again? Absolutely, everyone here loves it! I might even add more orange extract the next time!
Christine
Reply
Christine
Reply
post #124 of 181
3" deep pans do take longer to bake, even 6" rounds. The WASC batter is more moist and heavy and it takes longer to bake than cake mix alone.

Mine are always in the oven for an hour minimal, with 2" deep pans - and 3" deep pans for 90 mins. I stopped using 3" pans because they take too long to bake.

The water bath I don't know about. I use Bake Even strips to keep it from doming and to keep the sides from getting overcooked.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #125 of 181
Quote:
Originally Posted by Callyssa

I just made this cake Thursday; it IS yummy! For what it's worth, you absolutely didn't need a waterbath, it's very, very moist all on it's own.....I did mine in 8" square 2"deep pans and it did take quite a while for it to bake. I was worried it would brown too much, but it barely browned at all. It did sink in the middle unfortunately, but I didn't use any kind of heating core. I don't think the cake had quite as much flavor as the batter, but still tastes great. The texture is a little different than I'm used to but I don't know how to describe it. Not sticky.....not chewy......but ultra moist; almost 'wet'. I think it's from the sherbet since there's so much in it. Will I make it again? Absolutely, everyone here loves it! I might even add more orange extract the next time!



The orange flavor gets stronger over time. It's best when eaten 24 hours later icon_wink.gif Nielsen Massey makes a nice strong orange extract.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #126 of 181
I guess i'll just keep it in there and keep checking on it. i'm kind of wishing i just used 2in pans now. I tried to make it 2in tall in the 3 in pan so that I could have a 4in cake. lets just say they are gona be a little off lol. the 6 in pan is on the bottom and that seems to be even less done. maybe because it's on the bottom?
post #127 of 181
It's a biger pan - it should take longer (unless there is less batter in it).

I make two 2" cakes for one tier icon_wink.gif
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #128 of 181
MacsMom, thanks so much for sharing all of these wonderful recipes with us. You are awesome!!!!
post #129 of 181
Did I miss the Orange Cremecicle Cake recipe somewhere? icon_smile.gifusaribbon.gif [/i]
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
post #130 of 181
It's towards the beginning, I think page 2. MacsMom has a long post generously sharing many recipes.
post #131 of 181
Quote:
Originally Posted by NCmomof3boys

It's towards the beginning, I think page 2. MacsMom has a long post generously sharing many recipes.



Ah.. thanks.. I guess I missed that one.. icon_redface.gif
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
post #132 of 181
Thanks so much Macsmom for all the great recipes and advice.
post #133 of 181
You're very welcome! thumbs_up.gif

I just made up a graham cracker cake with the WASC for a s'mores cake - it turned out great! I swear that's a no-fail recipe that let's you do whatever the heck you want with it.

I simply replaced 1 c flour with 1 c graham crackers that I ground in the food processor, and replaced 1 c white sugar with 1 c brown sugar! I used a milk chocolate truffle filling with a layer of marshmallow creme on top.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #134 of 181
Hi!!

Macsmom.... do you have any 'no-fail' frosting and filling recipes? Something similiar to the WASC , that you can continually change and morph into whatever flavor you want?

Just curious, as usual icon_redface.gif

I hate to be such a pest, I am tying to learn and I always seem to have a gazillion questions

TIA

Jess icon_razz.gif
post #135 of 181
I was just looking at some of the recipes on page 2 of this thread and WOWZA -- I can't wait to start baking! icon_lol.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › doctored cake mixes?