I thought about perhaps changing the name to "Blue Hawaiian" to set it off a bit more from Pina Colada, jsut adding some sky blue food coloring
What do you think? I tend to get more requests for Tropic Breeze than for Pina Colada, so I should probably keep it as is.
I guess the way I'd handle this is to serve the white Tropical Breeze for cake testings and have it as the "stand-by" on the list you hand out. If you find that a couple is interested in that flavor or the Pina Colada, and they have a blue pallette - then you could mention that you have a flavor you don't make often that they might be interested in. . . . "Blue Hawaiian" - or if the pallette is pink "Tropical Sunset"
I'm guessing if it is a requested flavor I'd go that route. That way you don't loose the customer base you've built, but you get the pizaz of having even more "flavors" that seem even more exotic and tailored to the individual.
The way I look at it, cake decorating is all about presentation and taste. Choosing the names/ color of the batter all goes into the presentation side.
I can answer a few of those. I have definitely halved the recipes successfully. The full recipe makes a ton of cake.
And you just use the dry mix and prepare as they are on the google page. You don't follow the back of the box.
Here is the google page with the recipes we've been sharing in case you haven't seen it. http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
You're going to have lots of fun with these!
Thanks so much!
NOW CASTING
A MAJOR CABLE NETWORK IS NOW
CASTING CAKE DECORATORS TO
COMPETE IN
THE EXTREME CAKE CONTEST!
Do you consider cake baking an art
form?
Do you create the most
incredible edible designs?
Can you
do things with cake, people wouldnt
believe possible?
We are looking for cake decorators to
square off in an extreme cake
contest. The winning cake will be
showcased at a live event and on
and on
NATIONAL TV.
Whether you own a major bakery or
work out of your basement, if you
have the creativity and skills to win
we want to meet you!
- TIME COMMITMENT IS ONLY 3-5 DAYS
Interested candidates should send a brief bio about themselves, a recent picture, and a few pictures of their best cakes to:
[email protected]
First, this was from another post, I think there are so many talented people here ( MACSMOM), the would be luck y to have any one of you.
Second, I went to starbucks and wanted something different. They had 'salted caramel hot chocolate'. Let me tell you it was PHENOMINAL!! I love to try new things and I was thrilled I did. Apparently, some of you have nicer people working at Starbucks then I do here in NY ( go figure), but when I asked to but the 'salt' they put on the top, they literally laughed at me. nice, huh?
Anyway, I frantically searched for recipes I could translate into the ultimate cupcake and I was disappointed with the majoirty of them. They certainly didnt have that WOW factor.
Any suggestions on how to make the infamous WASC into what will be my all time fav & rave cupcake ( cake)?
Also ( sorry, but i've read 115 pages to get to ask questions!) I have cotton candy flavoring I was hoping to turn into something great. Ive tried it already as an addition to white cake and also to bc, but no one knew what it was until I told them and then they kind of had to think about it.
Any help is greatly appreciated!! Please do not let me be the one to end a very long and very popular thread, I wont sleep for days !!!!
TIA everyone!!!
Jess 
Jess
I was thinking of trying the cotton candy oils in my next batch of MMF.
melissa0567, there are several cake supplies stores in GA. I think the closest to you might be in Dalton but there are stores in Tucker, Norcross, Atlanta. Let me know if you are interested and I will pm you the stores info.
Jess
I was thinking of trying the cotton candy oils in my next batch of MMF.
THAT is a fabulous idea! 
jess, don't know if they told you but the salt is from the caramel (so I was told). It's a salty caramel. And it is a yummy drink!
I've done some experimenting today & will report on the final product after I get back from my "get together"
Oh, any ideas on a name for a caramel banana cake iced w/ PB frosting? I know I'll be asked what it is, no clue what to call it
Hase anyone tried turming any of these gourmet flavors into a cupcake ?
Is there any reason this wouldnt work I mean because of all the added ingredients ?
fiddlesticks
I usually have extra batter when making these cakes and do make cuppies out of it. It works great.
jess, don't know if they told you but the salt is from the caramel (so I was told). It's a salty caramel. And it is a yummy drink!
I've done some experimenting today & will report on the final product after I get back from my "get together"
Dande, if you mean the Starbucks Salty caramel Hot cocoa, its actually a salt mixture they sprinkle over the top. Its a mixture of turbinado sugar and some kind of salt. Thats all I could manage to read off the bottle before the girl swiped it back from me. ( I was soooooooooooo tempted to put it in my purse just because they were so damn rude. But, I didnt 
)
And, YES, YES, YES you can absolutely make cupcakes with these recipes. Thats mostly all I bake and they're fabulous! They do take a little longer, just a few minutes, but well worth it!
Dandelion,
I think your fab combination could be called a caramel pb monkey.
jess, don't know if they told you but the salt is from the caramel (so I was told). It's a salty caramel. And it is a yummy drink!
I've done some experimenting today & will report on the final product after I get back from my "get together"
Dande, if you mean the Starbucks Salty caramel Hot cocoa, its actually a salt mixture they sprinkle over the top. Its a mixture of turbinado sugar and some kind of salt. Thats all I could manage to read off the bottle before the girl swiped it back from me. ( I was soooooooooooo tempted to put it in my purse just because they were so damn rude. But, I didnt
) And, YES, YES, YES you can absolutely make cupcakes with these recipes. Thats mostly all I bake and they're fabulous! They do take a little longer, just a few minutes, but well worth it!
maybe a kosher or sea salt? that's all I got
Hase anyone tried turming any of these gourmet flavors into a cupcake ?
Is there any reason this wouldnt work I mean because of all the added ingredients ?
Thats a couple of elvis favorites (bananas and PB) ! Its gotta have Elvis in the name of it (if you'd like).
How about:
Chunk of Burning Love (just kidding I just wanted to get a laugh out of y'all) 
luvsfreebies72 - sea salt would be divine. I love to use french grey sea salt. Its a clean not brash tasting salt.
GatuPR
I'm not far from Dalton, about 40 minutes. If you know a store in Dalton I would love to info.
Thanks for your help.
Melissa
Just saw a commercial for a limited edition Chocolate Eclair coffee creamer from International Delight ...mmmm that could have potential!!!
Ever since this thread started everything I see automatically makes me think, "Hmmm would make a good cake...???" hehe 
Why oh why is this the only topic that deletes its self regularly from my watched topics? Anyone else have this problem???
I too woke up this morning & am no longer "watching" the topic.
Here's my results:
I made the Snickerdoodle listed & it was almost rubbery in texture. I did use cake flour instead of AP, but that shouldn't have made a difference b/c I did it in 4 other cakes in the same day & they turned out w/ a perfect crumb. The only thing I did different was added 1/2 box of pudding (made 1/2 recipe) b/c MacsMom adds them to hers. Could this have been the problem? And I used the Cinnamon Vanilla creamer from Coffee Mate. Won't use it again b/c it tasted more like a red hot than ground cinnamon. I may just make a white cake & add lots of ground cinnamon.
2nd I made a caramel banana cake which was out of this world! And RAVE reviews. I iced it w/ PB frosting. I wish i had put a chocolate layer in the center, but time was short. Here's what I did. Let me know if it works for you. This was 1/2 recipe!!!! I had already weighed & added the white sugar before realizing the caramel cake called for more brown than white sugar. I think next time I may do banana pudding & omit the banana flavor if it tastes ok. You may like more banana or more caramel flavor--adjust to your taste.
Caramel Banana Cake
1 Box White BC
1 C Cake Flour (I did 3/4 c AP+2T Cornstarch)
1/2 C White Sugar
1/4 C Brown Sugar
3/4 tsp Salt
1/4 tsp Baking Soda
1/2 Box Vanilla Pudding
1/2 tsp Vinegar
2/3 C Creamer (I used Vanilla Caramel)
2/3 C Water
1/4 C Caramel Topping
8 oz Plain Yogurt
1 T Oil
1 Mashed Banana
3 Eggs
1/4 tsp Banana Flavor
1/2 tsp Caramel Flavor
So, maybe the vinegar & soda do help (I'll try in just a caramel cake too) b/c it rose beautifully! I'd be afraid to add a lot of vinegar b/c you remember those volcanoes from elementary. I don't want that in my oven!
Well, hope this works for you guys. (I hope I remembered all the ingredients)
You know, I only get a notification after the first post. I even click on the email notification because it says "no more notifications will be sent until you visit the topic". But even then, I am not getting my notification.
Does adding baking soda and vinegar make a lighter and fluffier cake?
I thought about perhaps changing the name to "Blue Hawaiian" to set it off a bit more from Pina Colada, jsut adding some sky blue food coloring
What do you think? I tend to get more requests for Tropic Breeze than for Pina Colada, so I should probably keep it as is.
I guess the way I'd handle this is to serve the white Tropical Breeze for cake testings and have it as the "stand-by" on the list you hand out. If you find that a couple is interested in that flavor or the Pina Colada, and they have a blue pallette - then you could mention that you have a flavor you don't make often that they might be interested in. . . . "Blue Hawaiian" - or if the pallette is pink "Tropical Sunset"
I'm guessing if it is a requested flavor I'd go that route. That way you don't loose the customer base you've built, but you get the pizaz of having even more "flavors" that seem even more exotic and tailored to the individual.
The way I look at it, cake decorating is all about presentation and taste. Choosing the names/ color of the batter all goes into the presentation side.
Fabulous advice!! (I'll take it!)
Poop. I have to come back and start form 116 to answer ? and update the doc later today....
Hello everyone!
I've almost caught back up
I was off for two days, came back, and had missed like 20 pages!
MacsMom took over the google doc, and thanks so much for it!
I'd just like to reiterate that I adapt recipes the same way MacsMom does but with a scratch recipe as my base, so if anyone would like to try something from scratch I'd be happy to help.
Also, the tiramisu Amouretti compound ROCKS! I remember someone asking a while back
Happy caking
Hello everyone!
I've almost caught back up
I was off for two days, came back, and had missed like 20 pages!
MacsMom took over the google doc, and thanks so much for it!
I'd just like to reiterate that I adapt recipes the same way MacsMom does but with a scratch recipe as my base, so if anyone would like to try something from scratch I'd be happy to help.
Also, the tiramisu Amouretti compound ROCKS! I remember someone asking a while back
Happy caking
I would love to try your scratch base if you are willing to share .. not sure if it is a secret recipe 
...On the Chai Spice cake it mentions chai spice concentrat - where do you get that. We are very interested in making the cake - I have a chai lover in the house.
In the Lemon cake it mentions Princess Emulsion - again I'm clueless, but the cake sounds delicious and I'd love to try it out - shoot I want to try them all! LOL
Chai tea concentrate is found in the tea aisle (in a cardboard carton). I use it straight for the cake, but as a drink it is supposed to mixed with milk or water.
Pincess emulsion is made by LoRann and tastes like lemon, almond and vanilla. So in it's place you could just add 1 tsp almond extract, 1 tsp lemon extract, and 1 tsp vanilla.
Oh, any ideas on a name for a caramel banana cake iced w/ PB frosting? I know I'll be asked what it is, no clue what to call it
That sounds fabulous! "Nutz over bananas foster", "A banana walked into a caramel...", "Bananalicious" (Okay, my brain is mush).
Oh, any ideas on a name for a caramel banana cake iced w/ PB frosting? I know I'll be asked what it is, no clue what to call it
That sounds fabulous! "Nutz over bananas foster", "A banana walked into a caramel...", "Bananalicious" (Okay, my brain is mush).
Mmmm... look at this sandwich:
http://paninihappy.com/homemade-peanut-butter-caramelized-banana-panini/
The caramelized bananas might be great in a cake filling.
Hello everyone!
I've almost caught back up
I was off for two days, came back, and had missed like 20 pages!
MacsMom took over the google doc, and thanks so much for it!
I'd just like to reiterate that I adapt recipes the same way MacsMom does but with a scratch recipe as my base, so if anyone would like to try something from scratch I'd be happy to help.
Also, the tiramisu Amouretti compound ROCKS! I remember someone asking a while back
Happy caking
I would love to try your scratch base if you are willing to share
.. not sure if it is a secret recipe
Not a secret at all! In fact, it's not even my recipe I use Serious_Cake's "yellow cake" recipe as a base. It's got whole eggs, but is very light in color. You can change sub out other wet ingredients for the milk the same way macsmom does - yogurts, fruit puree, flavored syrups, etc - and it's delicious, very consistent, and easy to make. you just got to know how to tweek it
Her recipe is here:
and photos of me making it are on my blog
HTH
I made the Snickerdoodle listed & it was almost rubbery in texture. I did use cake flour instead of AP, but that shouldn't have made a difference b/c I did it in 4 other cakes in the same day & they turned out w/ a perfect crumb. The only thing I did different was added 1/2 box of pudding (made 1/2 recipe) b/c MacsMom adds them to hers. Could this have been the problem? And I used the Cinnamon Vanilla creamer from Coffee Mate. Won't use it again b/c it tasted more like a red hot than ground cinnamon. I may just make a white cake & add lots of ground cinnamon.
The recipe in the google doc? It looks fine to me, but I've never used milk + creamer before so I wonder if that's what it was.
I'm adding your caramel banana cake... Thanks for the vinegar results!
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