My mom's can of condensed milk exploded in her face one day (after dozens and dozens and dozens of times she had done this before, without letting the water all evaporate or doing anything else inappropriate). It just popped, and covered half her kitchen, and all of her face and neck with scalding thick condensed milk (which sticks, and thus burns, far worse than another liquid which could have run off and cooled down immediately). She had horrible burns on her face, of all places, her neck, and any place her arms had been exposed.
The can's makers do tell you never to cook the milk in the unopened can, for this exact reason. And I know many people who will say they've done it "a million times" and never had a problem, but that doesn't mean it's safe. If you cook the milk pouring it into an open pan and boil it, it really only takes 15 or 20 minutes to do, and you don't have to watch the stinking thing for 3 hours, spend the money on utilities, or run the risk of severe burns.
*stepping down off of my soap box now*
omg! so sorry this happend to your mom! thanks for the info 
Oh my word!!!!
Thank you SO much for all these flavors!!
I have been reading for hours!
I find it funny that I have been working on flavor pairing for a week now to increase my selection and most of what I just thought up is already here!
Here is one I want to test this weekend(if time permits):
White cake with a sweet mascapone mousse topped with blackberries covered with a raspberrie cream cheese buttercream. I am a bit worried about the cream cheese and mascapone working well with each other.
Ok ladies i have a question...how would you go about making an orange-pinapple cake?? this cake normally is a bundt cake with a glaze....anyideas for filling? or how to make one???
Ok ladies i have a question...how would you go about making an orange-pinapple cake?? this cake normally is a bundt cake with a glaze....anyideas for filling? or how to make one???
You know I have a recipe for just that cake and do you think I can find the recipe??? NOOOOOO!! 
I'm going out of town in the morning so I won't have time this evening to look for it but I made a note to find it next week and post it for you.
This is what I did for a citrus cake. You could do the same and substitute pineapple for the lemon. It's in the recipe file.
Citrus Cake - GrandmaG
I started with a white mix. I used half orange and half lemon frozen concentrate for the liquid and orange and lemon extracts. I filled with orange marmalade mixed with Bettercreme. Frosted with a lemon frosting. More summer like I guess but was really good!
Ok ladies i have a question...how would you go about making an orange-pinapple cake?? this cake normally is a bundt cake with a glaze....anyideas for filling? or how to make one???
My version would likely be more chockful of flavor than the traditional, but I would make the WASC with pineapple supreme DH mix (I know, but BC doesn't have pineapple around here and this particular DH mix seems to turn out fine) and I would use 2-2/3 cups melted orange sherbet to replace the liquid. Taste the batter to make sure the orange doesn't over-power the pineapple, and add flavorings if needed.
You could use a pineapple fruit filling or a white chocolate truffle filling, flavored or not.
Thank you all so much!!! All of the recipes i could find had chunks of fruit in the cake and i dont think my SIL would like that. It is for a baby shower and i am so excited!!! THANKS a million
I made the orange dreamsicle and it didn't rise very much and it is super moist on the bottom is that the way it is supposed to be. Or did I not bake it long enough....I got a clean toothpick...
Coffee Mate has Caramel Apple creamer out! Can't wait to try it for a caramel apple cake.
Oh yeah, the Caramel Apple creamer is sooooo yummy. I was thinking of a caramel apple flavored cake & caramel apple flavored white truffle filling w/ spiced apples mixed in.
I made an amazing batch of cinnamon WASC cupcakes. I used coffee-mate fat free cinammon vanilla creamer, cinnamon extract and cinnamon. I frosted them with a half butter/half shortening buttercream with 1 tsp. of cinnamom and cinnamon extract. It was probably the best frosting I've ever tasted - I ate some with a spoon 
I've used the trader Joe's brand too, and it IS good. I've been using my homemade stuff lately, though, and I like it.
Dropped off a peanut butter cake with chocolate ganache last night, got an email thanking me, the groom loved it and wouldn't let anyone take home leftovers! Certainly boosted my cake-ego
Jana, I am making your peanut butter cake today but making cupcakes. Did you filll with the chocolate ganache also? TIA
Yep, filled with chocolate ganache that I whipped when it was cold. Let me know how you like them
Hi All,
I tried this out yesterday, and it is yummy. I combined MacsMom's chocolate WASC and Graham Cracker cake to get this:
Nanaimo Cake
2 dark chocolate cake mixes
1 cup all-purpose flour
1 cup ground graham crackers
2 cups brown sugar
1/3 c cocoa powder
3/4 t salt (less salt because of the cocoa powder)
2 pkg chocolate fudge pudding mixes
8 egg whites or 6 whole eggs
2 c sour cream
2 c coffee
1 c chocolate milk (extra liquid because chocolate mixes tend to be thick)
1/3 c oil
2 t Vanilla
2 t butter extract
1/2 c chocolate chips
1 c sweet flaked coconut
1 c coarsely chopped pecans
Filling
1/4 cup unsalted butter
3 Tbsp. heavy cream
2 Tbsp. Birds vanilla custard powder
2 cups icing sugar
Cream butter, cream, custard powder, and icing sugar together well. Beat until light.
Tastes just like Nanaimo bars.
RainbowBeach, That sounds unbelievable! Did you ice the cake or just filled it?
Only a Canadian could have thought of that one. Nice idea. I will have to give it a try.
thanks for making our fabulous bar into a cake!
Wow - Thanks!
First I need to say that I cut the recipe in half to test it, and forgot to adjust:
Chocolate chips - 1 cup
Pecans - 2 cups
Coconut - 2 cups
Also, I just filled it - the filling makes enough to fill 2 x 8 inch rounds nicely. I was thinking maybe trying Chocolate Truffle filling and alternating.
I just filled it, for the taste test. I am going to go all chocolate butter cream and fondant on it for my sister's birthday.
hey everybody! i just got my first request for an amaretto cake and i'm so excited to be baking something other than white almond or chocolate. i just tried a sip of the disaronno which is pretty sweet. my question is what does everyone who's baked this flavor use as a filling? i was thinking the white choc truffle? thanks all!
HI everyone! Its great to be back (30 pages later)!!! I moved from New Jersey to Las Vegas and was out of the cake world for a few months!
But for my first cake back, of course, I have a problem. I just made the wasc recipe I have always loved and last minute as I was putting it in the oven and realized...I used two dh mixes instead of bc! Did I just waste the whole thing and all of my ingredients???? Is there any chance it wont be ruined????
I always use Pillsbury and never have a problem
Thank you! I am just worried because I have heard many people say that duncan hines doesnt work well with the wasc recipe and will collapse in the center....
I've had all brands sink at one time or another with the WASC. Just make sure it's done in the middle. Some times it looks done but is not. If it sinks a little then just level it off. I'm finding out that I just can't make cupcakes with the WASC. They always shrink. If I use the inhanced mix, which doesn't have the extra sugar, flour or sour cream, then they are beautiful. So, I just have to figure out why those three extra ingredients are making them shrink. Also, I'm wondering if I'm mixing too much. I mix on low for 1 minute then up to level 4 for two minutes.
[quote="MacsMom"]
GrandmaG-
I can't help with the apple taste, but I made the dulce de leche/caramel from the sweetened condensed milk...quote]
Is that the sweetened condensed milk can that was boiled for three hours? Thanks!
Tomatoqueen~
Yes, I used sweetened condensed milk, but I did mine on a low simmer on the stove for 15 minutes or so. (milk poured into a pot).
Really? You mean we don't have to waste energy by boiling for 3 hrs?
I'm more willing to try it if I don't have carve out 3 hrs to stay home and watch the pot, lol.
Macsmom~
Sorry, I wasn't getting notices again. Yep, I really did not like the whole 3 hours thing, so I tried it on a low simmer and the first time I did it I went about 18 minutes, but it ended up being too hard when it cooled, so the second time I tried I think it was right about 15 min. Came out perfect!
Also, I'm wondering if I'm mixing too much. I mix on low for 1 minute then up to level 4 for two minutes.
wow! i only mix my wasc on low for 2 min but it's a KA stand mixer. it's on low while adding ingred then i stop, scrape down the sides then on speed 1 or 2 at the most for the 1 1/2 - 2 min until it looks well blended.
GrandmaG, I mix mine on low for 2 min. I have a Cuisinart handheld & low on it is about med on cheaper handhelds like Hamilton Beach or Sunbeam (ones I've used). So, you may be overmixing the batter. Try a lower speed for a shorter time & see how your cupcakes come out.
Steffla, there are some who use DH & have no problems. I'm one who has nothing but problems w/ DH. If they sink too much to even level (which I've experienced) you can always make cake balls/truffles
That could be one of my problems. I just follow the directions on the box and that is what it says. I use KA too. I think they use the words medium but level 4 is defiinetly not high.
ok so the first layer didnt sink!!! But grandma g now I am worried if its not cooked fully in the center...it seemed done but how do u know?
and if it isnt....is there any way to salvage it or is it too late?
If it didn't sink then it is done. If a toothpick comes out clean, no gooey batter stuck to it, then it is done.
I'm so glad it worked for you! Are you going to torte it? Then you could feel confident that it is done also if you could see it. I know how nerve racking it can be when you don't know for sure.
Quote by @%username% on %date%
%body%