I was just wondering if you can post how to do the Tropic breeze cake? Thanks so much for the info. This is the best thread!

USMCWifePena
Thanks for the info. i guess I would have to add a bit of water to this syrup and then soak the cakes. i can't wait. I have baked a vanilla WASC cake and will soak it in the white chocolate syrup.

I am completely in awe of this forum and these combos! Thank you SO much for sharing all of your creative ideas and palates! I am understanding this whole WASC concept, but I do prefer to bake from scratch (although I WILL try this recipe). I started to read it last night and had thoughts about the smores cake. Could it work to have a chocolate cake, marshmallow filling with graham crackers crushed up in the middle? So it would be: cake, marshmallow, crushed GC, marshmallow, cake. Would that work?

And another thought I had was putting a caramel (not the hard crunchy type) layer in the cake; not flavored BC though. Is there a way to do that?

Oh yeah....forgot to mention this: with all of the peanut allergies out here, has anybody substituted the PB in those recipes? With sunflower or almond or anything? Just wondering.

WOW!!! This thread is AWESOME!!!! Such amazing flavors...THANKS!

Check out this recipe!

I was just about to order 4oz butter flavor and found this tropical recipe:
https://www.lorannoils.com/p-8819-tropical-dream-cake.aspx

I'm off to see what other cake recipes they have...

I was playing around this weekend & made some dang good maple buttercream.

I've never liked the taste of buttercream just by adding maple flavoring & actually I was wanting a brown sugar buttercream, but ended up w/ something even better.

I made a brown sugar simple syrup & added to the buttercream. After being disappointed that it didn't taste like brown sugar I added a little (like 2 drops for 1/2 c) maple flavoring & it was soooooo good. You may have your own, but I was pleased. And on top of my chocolate cupcake it was yummy! I was thinking I can wait to make a pumpkin or spice cake & plop that on top. I will definitely be in heaven!

so i'm gonna be wild this week and make raspberry cake.

if i wanted to use wasc as like my base , what do you guys suggest to make it awsome?

i normaly only make vanilla and chocolate cake , but im soooooo bored of that.

I would suggest the same thing. And the Chocolate Raspberry creamer is YUUUMMY! That would make a great cake. If you wanted chocolate raspberry instead of just a raspberry cake, I would add a little cocoa powder as well (or just start with a chocolate mix). Then a raspberry flavored chocolate ganache filling....mmm All these combos would make delish cake balls as well!

Macs mom your the bomb. You have so many flavors you'd never get tired of eating your cakes. Wish I was closer. lol By the way which is most popular flavor?

I've only had time to read a third of this thread, so I apologize if any of this has already been addressed.

What is the difference between flavouring oils (e.g. LoRann's) and emulsions (e.g. on Earlene's cakes website)?

How long do the oils last? I would have to order online, and it looks like I could pay about $6/oz for the oils if I ordered $100 worth or else $1.91/dram if I order 24 dram bottles. This is the least expensive I can find, but if I order in those quantities and then half goes bad, I would be better off paying more per unit and ordering less.

If I order in quantity, I'll just be picking flavours that sound good to me. Are there any flavours that you just love or use a lot that you would recommend?

TIA,
Margaret

I wish I would get "unusual" requests. Around here people think that white and chocolate are the only flavors! UGH!

What is the difference between flavouring oils (e.g. LoRann's) and emulsions (e.g. on Earlene's cakes website)?

Emulsions are designed to not evaporate while being cooked, so the flavor remains stronger than an extract. The oils are super-concentrated designed for use in chocolates and candies, where only a drop or two at a time is added.


How long do the oils last? I would have to order online, and it looks like I could pay about $6/oz for the oils if I ordered $100 worth or else $1.91/dram if I order 24 dram bottles. This is the least expensive I can find, but if I order in those quantities and then half goes bad, I would be better off paying more per unit and ordering less.

I buy them at Fondant Source .com ($1.99 for two drams plus an additional 10% with "cakecentral coupon code) or CountryKitchenSA.com or IntoTheOven.com

I just ordered 4 oz bottles at LoRannOils.com for $13.50 per bottle.

I have had various flavors for a year and they are still fine, but I don't know the official expiration. It might say on their website or you could call them.

If I order in quantity, I'll just be picking flavours that sound good to me. Are there any flavours that you just love or use a lot that you would recommend?

I don't like bavarian cream.

Their chocolate is NOT as good as Nielsen Massey's.

Orange is good but not worth it since orange extract nearly the same. Same with pineapple and coconut and strawberry.

But I do like strawberry cream in MMF.

I use kona coffee so I don't have to buy $$ Kahlua.

Cherry is good and very strong - it requires less than some other flavors.

Creme de menthe is excellent!

I use butter flavor in everything from MMF to BC to cakes to chocolate chip cookies...

Pina Colada is awesome! And so is Amaretto.

Hazelnut is wonderful, too, but I don't get many requests for my chocolate hazelnut cake.

This is such a great topic I have gained so much.

MacsMom - I was wondering how you get your flavor for your Chocolate Dipped Starwberry Cake . Do you use yogurt and extract to achieve the flavor ?

I would love to know ... I want to try it out it sounds so yummy

thanks
Julie

Thank you MacsMom. I'll have to go right to the Lorann site and check it out. I'm in Canada, so things are more expensive to ship, plus our dollar is worth less than yours (sigh, why didn't I find out about this stuff when our dollar was par?). And thank you for all the recipes you've posted. Thank you to everyone.

Thanks MacsMom ... I will give it a go ... It sound way to yummy to pass up

Here is LoRann's "Tips" (frequently asked Q's) page.

Their dram-sized bottles are = to 1 teaspoon, not 3/4 t.

https://www.lorannoils.com/c-178-tips.aspx

I named a cake after my father in law, because he loves Raspberry and chocl.

"The Robert" ~ rich, chocolate cake infused with fresh raspberries and Chambord, Topped with vanilla buttercream (dessert version garnished with fresh raspberries and chocolate accent pieces. )

Pppssssst... it's vegan too.

saberger - I am a scratch baker too. WASC is a very good and reliable cake, but my element is scratch baking. I use Serious_Cake's "yellow cake" recipe from her youtube videos. When I make it without varriation, I call it vanilla cake because it is so light in color. To change flavors, use flavorings, use yogurt or sour cream in place of half of the milk and juice or coffee creamers in place of the other half of the milk. I also add zest when making citrus cakes. Lemon and orange spice are two of my favorites. I make strawberry cake with this too, and that was really good!

Macsmom,

I am sure you have been thanked immensely by the various readers but you must also be applauded for the dedication to this thread alone. You must be up for carpal tunnel surgery for having to type so many responses not to mention giving away all your favourite flavour ideas.
So Kudo's to you for being what one can only refer to as more than patient!

Thank you can never be said enough.

Goodness Macsom, those are alot of recipes and they all sound devine! I have one question that I hope you can answer. How do you make your root beer float cake. My daughter just picked that flavor for her 10th birthday cake. Can you share with us how you make it.Thanks in advance.