does anyone have an idea for a chocolate italian cream cake. I have a scratch recipe but I am terrible at folding in egg whites!! Would prefer a more stable recipe!!! I was thinking a chocolate cake, 2 tsp coconut flavor with nuts and coconut... what do ya'll think....any other ideas?

Grandma g you are the best! That's exactly what I was doing searches for and couldn't find! Thankmyou!

What a mess I am this week! I went to make the tropic breeze cake and cant find Amy coconut coffee creamer anywhere! What could I replace it with?


How about cream of coconut?

McDonald how about this for a chocolate Italian cream cake?
Ingredients

1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1 cup buttermilk
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans
1 cup cream cheese
1/2 cup butter
1/4 cup unsweetened cocoa powder
4 cups sifted confectioners' sugar
1 cup chopped pecans
1 teaspoon vanilla extract
Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.

So I have some bubble gum flavoring and a childs birthday party to do a cake for. I was wondering to make a bubble gum flavored cake do I just add that flavoring and keep the WASC the same or is there any thing else I should change?

You might need some additional things. I have done this in the past and wasn't thrilled with the cake. Had an odd taste but not distinctly bubble gum in flavor. I can't think of what to suggest though...will keep thinking.

I would add the bubblegum flavoring to the frosting.

All good info, thank you! I think I will use the cream of coconut since I found it, coco Lopez . I believe the recipe has it as 1 1/3 cups creamer and 1 1/3 cups water so hope that works as a substitute with the cream of coconut!

thanks everyone. I appreciate the input.

Also...sorry I'm swamped this week with things I don't make often....

Doesnanyone have a preference for lemon cake. Was gonna use macsmom's recipe from the google doc but I had notes next to it about using a box of lemon pudding, lemon yogurts instead of sour cream and fresh lemon zest. Should I be doing all of these in addition to her recipe?


Lemon Cake - MacsMom's variation
1 lemon + 1 white cake mix 
2 c cake flour
2 c - minus 2tbls - sugar
1 ½ t salt
1 t baking soda
1 1/3 cup frozen lemonade concentrate
1 1/3 cup water
2 c sour cream
9 egg whites 
¼ c oil
1 T Princess Emulsion

GrandmaG, thanks for the suggestions for my Marti Gras cake.

Steffla: I think that is okay.

Thanks Tea...did u mean the lemon cake or the cream of coconut , lol..sorry

Sounds good to me Steffla. I would use SF pudding mix though.

Steffla, I did a WASC last week with 1 white cake mix, lemon yogurt and lemon pudding with some lemon extract. Customer loved it. I didn't use MacsMoms because I only needed a small cake. I frosted it with a blackberry buttercream..

Went thru most of this thread again, made some more notes...however, just to clarify before I mess anything up...

• LorAnn oils are used in a 1 for 1 replacement in the WASC or any other recipe (scratch, too). 1t of listed extract for 1 dram LorAnn
  
  To use CoffeeMate liquid in a recipe, you replace 1/2 of the liquid called for the recipe. Has anyone used other brands like the International House one? They have some awesome flavors.
  
  You can use flavored yogurt or sour cream for 1/2 of the liquid called for in the recipe.
  
  I'm unsure on how to use the powdered CoffeeMate, however.

[quote="steffla"]

Just looking closer at this recipe I realized it has raw egg yolks...is that right? I am afraid to serve that....


I have not tried the recipe--I found it from a reference that MacsMaw gave us here. I am thinking that you mix these and cook until thickened.

I found some flavored syrups. Vanila, chocolate, cafe ole, etc....can they be used the same as plain simple syrup in flavoring the cake?? I was planning on brushing on the cake before frosting, but not sure. What do you think?

This may have been asked already (haven't a chance to go thru all 396 pages!), but what exactly is Bettercreme and where do you get it? TIA!

This may have already been asked, but what exactly is Bettercreme and where do I get it? TIA!

Shelley, here's a thread about Bettercreme from my buddy Melvira. Great thread!
http://cakecentral.com/cake-decorating-ftopic-601193-0.html