Hi again! I am so excited because I just realized now that I moved that I have a Smart and Final here so I will finally be able to try the frostin pride!!!!!!Yay!!!!
Also ****Does anyone know if it is okay to use cream cheese frosting under marshmallow fondant instead of buttercream??????
Nope, it will disintegrate the MMF.
Thank you so much, that was a close call, I would have been heart broken!!!
btw...do you think I can freeze the leftover batch of cream cheese frosting, its a lot! Thanks again!
EDITED TO ADD...OKAY HELP!!! EMERGENCY , POOR PLANNING ON MY PART! IF I DELIVER THIS CAKE AT 3PM AND IT DOESNT GET SERVED UNTIL 8 OR SO IS THAT GONNA BE OKAY OUT OF THE FRIDGE? IT HAS CARROT CAKE WITH CREAM CHEESE FILLING AND VANILLA CAKE WITH FRESH STRAWBERRIES (SANDWICHED BETWEEN 2 LAYERS OF VANILLA BUTTERCREAM) .... i am panicking!
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.
Okay I cannot find my written out recipe for "pig cake" (I know, who names these things??) 
But I did an internet search and this one is nearly identical. http://baking.about.com/od/cakemixcake1/r/pigpickinmandar.htm
I can also tell you it is TO DIE for!! A very delicious cake!! 
I have been reading this forum all day. I have learned so much. I just started baking and decorating cakes this year and everything I have learned is from this site and my sister-in-law, Korensmommy. I'm only on page 12 of forum right now so this question may be asked and answered already. I mostly create stacked, carved or sculpted cakes. MacsMom I see you have generously shared your recipe knowledge with us. My question is what are the best cakes, besides WASC (that is what I mostly use), that are good for the type of cakes I make? I need sturdy recipes that will hold up and are able to be sculpted. I would like to offer more than WASC and Chocolate WASC. I read your list of cakes, would you suggest any of those for my style of cakes? Thanks 
Kim, the durable cake recipes in the recipes forum are excellent for sculpted cakes. You might also click on the link in my signature which brings you to a thread with all the google docs from all the threads that have them -- there are many recipes to be had there.
I finally tried Macsmom's crusting buttercream recipe this weekend. I LOVE it--it was so good! Do you make a chocolate version? Do you just add some cocoa in place of some of the powdered sugar like other recipes? Thanks so much again for sharing all these yummy recipes!
So I bought a bunch of Lorann flavorings and have been just waiting for the opportunity to use them. A friend asked for a "pink" cake that is not strawberry. So I took a gamble and tried the champagne flavor (thinking pink champagne) and OMG it is SO GOOD.
Do you all think a raspberry filling would go well, or should I just stick with BC?
Also, Macsmom I tried your MMF listed in the recipes and it came out perfect with a great flavor. I've tried two other recipes for MMF in the past, and ended up chucking both prior batches in the trash. This time the consistency is perfect! I think it's the glycerine, but thank you for sharing all your wonderful ideas!
When I made it I think I filled with Bettercreme flavored with LorAnn cheesecake flavoring and mixed with cheesecake pudding mix.
Bobwonderbuns - it's more commonly called a Pig Pickin Cake - a fav at Pig Pickin's - those are basically pig roasts - that's what they call it in the South. I had such an education when I went to nursing school in North Carolina! LOL
MacsMom I see you have generously shared your recipe knowledge with us. My question is what are the best cakes, besides WASC (that is what I mostly use), that are good for the type of cakes I make? I need sturdy recipes that will hold up and are able to be sculpted. I would like to offer more than WASC and Chocolate WASC. I read your list of cakes, would you suggest any of those for my style of cakes? Thanks
The only ones that are too moist for carving are the orange dreamsicle (or any that you come up with using melted ice-cream), the banana, and the pumpkin.
But you can always add 8oz of melted chocolate or white chocolate to any of the WASC variations to make the cake dense enough for carving without losing moisture.
I have only done so once, and it worked great, but I've gotten so used to working with WASC that carving is not a problem for me (I also do a ton of carved cakes).
I finally tried Macsmom's crusting buttercream recipe this weekend. I LOVE it--it was so good! Do you make a chocolate version? Do you just add some cocoa in place of some of the powdered sugar like other recipes? Thanks so much again for sharing all these yummy recipes!
I add a bag of melted chocolate chips and a can of store-bought chocolate frosting, lol 
Bobwonderbuns - it's more commonly called a Pig Pickin Cake - a fav at Pig Pickin's - those are basically pig roasts - that's what they call it in the South. I had such an education when I went to nursing school in North Carolina! LOL
Huh! Well I guess you learn something new every day! 
I do know that my friend Linda made it for me once and I about tackled her for the recipe!
I am making my niece's 3rd birthday cake for this Sat. and am having difficulty with a filling. One layer will be vanilla WASC with a chocolate truffle filling and one layer will be choc. WASC with a vanilla pudding filling. I can't seem to figure out a "vanilla pudding" -- it can't have cream cheese and I can't stand straight jello pudding. Any suggestions? Thanks!
I've always loved mixing 2 cups of whipping cream with a box of vanilla pudding mix! Makes a great filling.
I've always loved mixing 2 cups of whipping cream with a box of vanilla pudding mix! Makes a great filling.
i do this as well but with 1 cup each (milk, heavy whipping cream). does it have to be vanilla pudding? you could use a box of oreo pudding mix with the milk/cream for a filling and would be delicous with the choc cake. these fillings have to be refrigerated of course. i don't have access to any bettercream but others on here use that in place of the milk/cream along with the pudding mixes which i believe does not have be be refridgerated.
Do you have access to betterceme or frostin pride?
Jana -- Yes, I use vanilla Frostin Pride "doctored up" and chocolate Bettercreme straight. I love adding cream cheese and pudding, but can't do that for this one (I have been tempted to try and sneak it in!! 
). Do you think the FP and jello is "pudding enough"?
I'd love to do oreos n cream or something more fun, but the in laws (where the party is being held) don't like cream cheese or "foo foo" flavors!! 
Thanks for your help guys!!
I am making the chocolate WASC cake that is on the document. Does anyone know how many cups of batter it will make? Just realized that my 8" square pan is going to be too small for what I am doing, and the next size I have is a 12" but not sure that I am going to have enough batter. I am thinking I will need to make the recipe twice...
Thanks
I know this is late, but it's not easy to keep up with this wonderful gianormous thread. Anyway, using BC mix, I get about 7 1/2 cups of batter for each 1 mix WASC chocolate recipe (my version is a bit different, but I don't think it would effect the measurements). HTH.
Jana -- Yes, I use vanilla Frostin Pride "doctored up" and chocolate Bettercreme straight. I love adding cream cheese and pudding, but can't do that for this one (I have been tempted to try and sneak it in!!
). Do you think the FP and jello is "pudding enough"?I'd love to do oreos n cream or something more fun, but the in laws (where the party is being held) don't like cream cheese or "foo foo" flavors!!
Thanks for your help guys!!
You can always make the drive to Fresno to Creative Cakes on Ashlan & Winery (by Girl Scouts - just east of hwy 16
and buy a filling sleeve of Vienna creme or Bavarian creme.
I love my pumpkin cake, but for my sons birthday Nov 14th I want to extend the recipe as one recipe only fills one 9" square pan (it doesn't rise much), so I'm going to simply add a box of white cake mix to the recipe (and maybe another cup of pumpkin). I also want to make the cake lighter (it's really more like a quick bread as is), so I'm hoping that just adding the box of cake mix will help.
I'm going to experiment with it later this afternoon, so I'll let you know how it came out tomorrow!
You all are CAKE ANGELS!! I'm only on pg 185, but holy cow what a gold mine. Last weekend I made the Orange Dreamsicle, Chocolate covered Cherry and Andes Dream........needless to say my family is 10 lbs heavier but they can't stop smiling. Thank you everyone who has posted these recipes. I made the chocolate cover cherry cake into cake balls covered in dark chocolate and biting into it was like a cherry explosion in the brain I can't wait to try the Eggnog flavor the second it comes out in stores
Eggnog is wonderful!! They have the creamer out now too but I've always used the eggnog drink to substitute for the liquid. For cupcakes I fill with vanilla Bettercreme and top with rum flavored Bettercreme. Melts in your mouth!
Have you seen all of the new International Delights flavors? (With silver labels). They have a creme de menthe (or something like that), a white chocolate raspberry, spiced rum something-or-other, peppermint mocha...
Eggnog is now on the shelves at Savemart!
Man...we don't have a SaveMart here . But I may go on a hunt this weekend and see if I can't find some eggnog. I don't think I can wait any longer That and a bigger fridge and freezer
Hey, has anyone seen or tried the the A&W Root Beer ice cream topping? Thought of cake the minute I saw it!! There was also a Crush topping -- orange/vanilla -- for the orange dreamcile. I'm always looking for the malted milk and happened to see these at Raley's.
"You can always make the drive to Fresno to Creative Cakes on Ashlan & Winery (by Girl Scouts - just east of hwy 16 and buy a filling sleeve of Vienna creme or Bavarian creme.[/quote]
I tried a Bavarian creme from a nearby store and found it to be a bit too synthetic for my liking. How does the Vienna creme compare? Thanks!
"You can always make the drive to Fresno to Creative Cakes on Ashlan & Winery (by Girl Scouts - just east of hwy 16
and buy a filling sleeve of Vienna creme or Bavarian creme.
I tried a Bavarian creme from a nearby store and found it to be a bit too synthetic for my liking. How does the Vienna creme compare? Thanks![/quote]
I feel the same about Bavarian. I like Vienna better - it has a stronger vanilla taste.
andrea called me as well and was so sweet and helpful stressing that i should call if i had any questions or needed help using their products in my recipes. i can't wait to get the samples to start experimenting!
It' so good to see everyone using Amoretti flavorings. I am new to cake decorating, and my sister works for them, she got me a ton of stuff and I love it!!!! You should try their fondant, it is perfect, so easy to work with.
andrea called me as well and was so sweet and helpful stressing that i should call if i had any questions or needed help using their products in my recipes. i can't wait to get the samples to start experimenting!
It' so good to see everyone using Amoretti flavorings. I am new to cake decorating, and my sister works for them, she got me a ton of stuff and I love it!!!! You should try their fondant, it is perfect, so easy to work with.
I didn't have such a good experience with them, sorry. Their customer service rocks, but they still call me once a month, even though I've told them I'm not happy with their flavorings. It's just too hard to get the amount to use perfect - if you use just a tiny bit too much you ruin a whole batch because it gets bitter. No fixing it. I wish they had something I could use tsp for tsp instead of having to figure everything out mathmetically - they have a wonderful list of flavors.
I just started to read this thread as it sounded very, very interesting...Gourmet Flavors! I couldn't resist my curiosity. My sweet tooth was calling! LOL!
Thank you all for posting such delicious and useful information. You all CC members are incredibly awesome!
Thanks, again, for sharing!
Allison
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