Happy Thanksgiving everyone!
My sister-in-law took my coconut cake to work and her co-worker now wants me to make her one for Saturday. I use coconut creamer and the only store that carries it is out of stock. I want to make this cake sometime tomorrow so I can freeze it; what can I use as a substitute?
For those who has tried Macsmoms tropic breeze cake, what filling and icing flavor did you make to go with it? TIA!
Yummy...I make Macsmom tropic breeze al the time and I just simply make a regular batch of vanilla buttercream but instead of using all milk I use a little container(the same size as the banana) of the pineapple yogurt. Then I add half a teaspoon of cocout extract and two ts of vanilla. It is wonderful with it.
Happy Thanksgiving everyone!
My sister-in-law took my coconut cake to work and her co-worker now wants me to make her one for Saturday. I use coconut creamer and the only store that carries it is out of stock. I want to make this cake sometime tomorrow so I can freeze it; what can I use as a substitute?
For those who has tried Macsmoms tropic breeze cake, what filling and icing flavor did you make to go with it? TIA!
I make my coconut WASC using canned coconut milk. You can find it in the baking aisle of the grocery store, near the condensed milk.
MacsMom -- would you mind lending a few hints on your Mocha Toffee Crunch cake? I bought a bag of Heath bits at Smart and Final and wasn't sure of a good way to use them in cake. Not sure if the crunchy texture is going to work well. Do you think it would work with the choc WASC also? Thanks for any and all help!!
Tomatoqeen's question about candy pieces just reminded me ... I did a cake not too long ago with cinnamon chips in it, and was totally disappointed with the results. The taste was fantastic, but the chips themselves just left big holes (coated with melted cinnamon chip) all throughout my lovely butter-cinnamon WASC, and I was rather afraid to stack it, not to mention the ugly sunken-in holes on the top of the cake. Has anybody else had this experience, or does anyone know what I'm doing wrong?
Tomatoqeen's question about candy pieces just reminded me ... I did a cake not too long ago with cinnamon chips in it, and was totally disappointed with the results. The taste was fantastic, but the chips themselves just left big holes (coated with melted cinnamon chip) all throughout my lovely butter-cinnamon WASC, and I was rather afraid to stack it, not to mention the ugly sunken-in holes on the top of the cake. Has anybody else had this experience, or does anyone know what I'm doing wrong?
What brand were they? Guittard seems to do that. I buy mini-cinnamon chips from King Arthur Flour and they work fine.
MacsMom -- would you mind lending a few hints on your Mocha Toffee Crunch cake? I bought a bag of Heath bits at Smart and Final and wasn't sure of a good way to use them in cake. Not sure if the crunchy texture is going to work well. Do you think it would work with the choc WASC also? Thanks for any and all help!!
"Chocolate and coffee meet toffee in this wonderfully rich cake filled with mocha fudge & toffee bits."
It's the choc WASC with LoRann coffee flavor (it's hard to bring out a coffee flavor in chocolate - you can also try instant espresso). I use butterscoth pudding mix - the toffee bits are only in the filling. This is one flavor that has yet to be requested!
"Chocolate and coffee meet toffee in this wonderfully rich cake filled with mocha fudge & toffee bits."
It's the choc WASC with LoRann coffee flavor (it's hard to bring out a coffee flavor in chocolate - you can also try instant espresso). I use butterscoth pudding mix - the toffee bits are only in the filling. This is one flavor that has yet to be requested![/quote]
Are you referring to the Keoke Coffee flavor? I just bought that one, so I thought I would give it a try. I have a WONDERFUL fudge filling that I use sometimes and thought about turning it into a mocha. But, there's always the truffle filling!!
One more question, I've been wanting to try the truffle filling with different flavors of chips: mint, cafe au lait, peanut butter, etc. Has anyone tried it yet? Thanks for your help!!
"Are you referring to the Keoke Coffee flavor? I just bought that one, so I thought I would give it a try. I have a WONDERFUL fudge filling that I use sometimes and thought about turning it into a mocha. But, there's always the truffle filling!!"
sorry but IMO the keoke coffee flavor from lorann is gross. don't care for it a bit 
"Chocolate and coffee meet toffee in this wonderfully rich cake filled with mocha fudge & toffee bits."
It's the choc WASC with LoRann coffee flavor (it's hard to bring out a coffee flavor in chocolate - you can also try instant espresso). I use butterscoth pudding mix - the toffee bits are only in the filling. This is one flavor that has yet to be requested!
Are you referring to the Keoke Coffee flavor? I just bought that one, so I thought I would give it a try. I have a WONDERFUL fudge filling that I use sometimes and thought about turning it into a mocha. But, there's always the truffle filling!!
One more question, I've been wanting to try the truffle filling with different flavors of chips: mint, cafe au lait, peanut butter, etc. Has anyone tried it yet? Thanks for your help!![/quote]
No. Keoke coffee is a Kahlua flavored coffee flavoring (I like it! 
). And yes, you can use any flavor chip in the truffle filling, but you may want to skip adding the Bettercreme because flavored chips are typically softer than regular chips and don't need the added softness of the Bettercreme.
MacsMom -- you are the best!! Thanks for the help!!
Tomatoqeen's question about candy pieces just reminded me ... I did a cake not too long ago with cinnamon chips in it, and was totally disappointed with the results. The taste was fantastic, but the chips themselves just left big holes (coated with melted cinnamon chip) all throughout my lovely butter-cinnamon WASC, and I was rather afraid to stack it, not to mention the ugly sunken-in holes on the top of the cake. Has anybody else had this experience, or does anyone know what I'm doing wrong?
What brand were they? Guittard seems to do that. I buy mini-cinnamon chips from King Arthur Flour and they work fine.
Hmmm ... you know, I don't remember which brand they were, but I know I looked for the mini chips from King Arthur since I had heard you mention them specifically. I ended up getting full-sized chips .. might that have had something to do with it?
Tomatoqeen's question about candy pieces just reminded me ... I did a cake not too long ago with cinnamon chips in it, and was totally disappointed with the results. The taste was fantastic, but the chips themselves just left big holes (coated with melted cinnamon chip) all throughout my lovely butter-cinnamon WASC, and I was rather afraid to stack it, not to mention the ugly sunken-in holes on the top of the cake. Has anybody else had this experience, or does anyone know what I'm doing wrong?
What brand were they? Guittard seems to do that. I buy mini-cinnamon chips from King Arthur Flour and they work fine.
Hmmm ... you know, I don't remember which brand they were, but I know I looked for the mini chips from King Arthur since I had heard you mention them specifically. I ended up getting full-sized chips .. might that have had something to do with it?
Yep. The flavored chips melt so quickly that I only buy them in mini if I want to put them in a cake, or use the full size for the truffle fillings. I have tried various brands of flavored chips and they all melt quick, except for the Nestle mint&chocolate.
I made the gingerbread.....I think I beats the cookie any day
I made the gingerbread.....I think I beats the cookie any day
I am adding it the Google doc, is this what you did? I don't know how much of the spices...
Gingerbread - emiyeric "I made the gingerbread cake yesterday, following the suggestions by dandelion, GrandmaG and MacsMom - SO GOOD!!!
2 boxes white cake mix
2 c flour
1 tsp each cinnamon, nutmeg, ginger, & cloves
1 c brown sugar
1/2 c white sugar
1/2 c molasses
1/4 t baking soda
1 pkg vanilla pudding (considered butterscotch, but figured I'd try that next time cheesecake pudding mix
1-1/2 t salt
2 c sour cream
6 eggs
1-1/3 cup Gingerbread creamer (though if all you've got is cinnamon bun creamer or something along those lines, I don't think you'd miss it)
1-1/3 cup water
1/4 c oil
4 t vanilla extract
Yup that's it! I used the following for the spices:
2 tsp ginger
½ tsp nutmeg
1 tsp cinnamon
¼ tsp cloves
and 2T Vanilla and 2T butter extracts
Is that the liquid gingerbread coffee creamer or the powdered stuff?
cupcakeatheart, what did you use for a filling or frosting?
Liquid creamer.
I made cake balls out of them, but if I ate a piece with plain old vanilla buttercream and it was really good. Tasted like the cookie. I in may notes from this tread though someone talked about a lemon bettercream mousse (sounds like a macsmom combo) and an eggnog filling.
I have a question about freezing a cake..its from my mother's 60th Birthday. I was going to make Macsmom Tropical cake and do pineapple filling on one layer and then the other two I was going to do buttercream. I'm covering it in fondant. I wanted to know if I could freeze the cake already layered with fillings along with covering it in fondant. I don't think you are suppose to freeze cakes covered in fondant already, but wanted to see if anyone knew the answer. I am having foot surgery 2 weeks prior to her birthday, so I can't be standing much at all. I figured if I could at least get the cakes done and covered in fondant, then I could handle decorating it with the stencil I'm planning on doing. What do ya'll think??
I have a question about freezing a cake..its from my mother's 60th Birthday. I was going to make Macsmom Tropical cake and do pineapple filling on one layer and then the other two I was going to do buttercream. I'm covering it in fondant. I wanted to know if I could freeze the cake already layered with fillings along with covering it in fondant. I don't think you are suppose to freeze cakes covered in fondant already, but wanted to see if anyone knew the answer. I am having foot surgery 2 weeks prior to her birthday, so I can't be standing much at all. I figured if I could at least get the cakes done and covered in fondant, then I could handle decorating it with the stencil I'm planning on doing. What do ya'll think??
You can! 
The ofnadnt is already a good enough barrier to keep the cake moist, and the thawing process actually adds more moisture to the cake. BUT, if you wrap it in plastic wrap before putting it in the freezer, make sure that you take it off before you thaw the cake.
Thaw it in the fridge overnight before bringing to room temperature, otherwise the condensation wil be overwhelming. Don't wrap it in the fridge! Leave yourself 2 to 4 hours when taking it out of the fridge to allow the condensation to dry.
If it is raining or otherwise humid and the cake doesn't seem to be drying after 2 hrs, you can use a hairdryer to speed the process.
Freezing fondant is fine - I have never figured out why I've seen other's say not to do it.
Glad the gingerbread version worked for you! The spices I used were 2 tsp ginger, 1 tsp cinnamon, 1/2 tsp nutmeg & 1/4 tsp cloves ... and yes, liquid creamer, bobwonderbuns! But like I said, the cinnamon bun one (or even the pumpkin spice!) would probably work equally well.
Macsmom- THANK YOU!!!! This relieves so much pressure off of me now. I will be baking this week now! Thanks for getting back so quick too about the freezing question.
Hi, I'm quite a new baker, just started baking like just 3 months ago...
well anyways, back to the point...I have a Christmas Dinner coming up REAL soon and I'm making a 3 -tier or layer, I dont know how to refer to it...so I need 3 flavors and after I read all those great flavors I dont know what to pick!! The party include Mexicans and quite alot of Asians...and I know they are both have nearly opposite tastes. Asians aim for light cake with light cream and definitely best if its NOT too sweet. Was thinking about some kind of cake with Jasmine or Green Tea Matcha mousse...oh god I dont even know...please help me think of something...light, not too sweet but different...then I have the mexicans which dont mind strong flavors but I think they like flavors like Tropical Breeze, or something with cherry or guava? 
The Hispanics here LOVE Horchata. It's a cinnamon flavored drink that is soooo yummy, but not overwhelming. if you're just doing 1 cake w/ 3 layers I think this would be a safe bet for both nationalities. If you're doing 3 different cakes (3 tiers) I think it would be a good middle tier & like I said one both would enjoy.
I made a horchata cake back in the spring & used the drink mix for 3/4 C of the liquid & added an extra egg to the batter. You can also add extra cinnamon to the batter if you wanted to (I added 2 tsp to a 1/2 recipe). so this is what I did for the 1/2 recipe
Horchata
1 Box White BC mix
1 C Sugar
1 C Cake Flour
3/4 tsp Salt
3/4 C Horchata Drink Mix (I mixed equal parts water & powdered mix)
Enough Water to bring the liquid to 1 1/3 C
8 oz plain or cinnamon yogurt
4 Large Eggs
2 T Oil
2 tsp Vanilla
Thanks so much dandelion56602!! now just 2 more flavors to go! I know they love Horchata...OH! and I know both nationalities love Pina colada...So I can maybe use that too...and no one can go wrong with chocolate either but whats good from the list of gourmet flavors?
O my goodness. I am so new to the cake world I am a bit overwhelmed with all the ideas in this thread but am excited also. My friend and I both make cakes 'on the side' while working full time jobs (our goal some day to make cakes our living) and can not dedicate the time needed to really experiment but these ideas are FANTASTIC. Thanks MacsMom for all the instruction. For a newbie like me the details you are sharing are so great. I was wondering if dream whip is anything like the bettercream you keep talking about? I have so many questions but I will progress slowly. I have been reading this thread from the beginning and have onlly made it to page 13 so I have about 300 pages to go. Thanks again everyone!!!!
Teri
Thanks so much dandelion56602!! now just 2 more flavors to go! I know they love Horchata...OH! and I know both nationalities love Pina colada...So I can maybe use that too...and no one can go wrong with chocolate either but whats good from the list of gourmet flavors?
My asian friends prefer the lemon cake with white-chocolate filling - even with a milk chocolate filling. But when I make for them, I use one white cake mix, one lemon cake mix, and Princess emulsion (a lemon/almond/vanilla flavoring) - it's a much lighter cake than the lemon cake with lemonade concentrate.
I wonder what chocolate eggnog cake would be like? I saw a recipe for hot chocolate eggnog and it gave me a thought. 
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