I'm still working on the Mardi Gras cake! I have made the 10" as Butter Pecan and will fill with praline-pecan and maybe add some toffee bits?

For the 8" I want to do something with liquor and call it "Bourbon Street". I am not familiar with all the differences with drinks so I am open for suggestions. (I do like Kahlua)

Thanks fruitsnack...and all. That DOES sound good. I will give it a try... provided I can find all the right ingredients. Do you think the brown sugar/pecan mix would work good with bettercreme? Sounds too good to me! Thanks again... Will let you know how things turn out. TTFN

Thanks everyone. I will make the "adjustments" next time around!

I'm looking to do something with this guava paste that I bought. Does anyone know how to use it, or if I can incorporate it into a WASC cake? Thanks!!

Remember that company everyone called for those samples? Well, they only sent me 6, but one was a capuccino/tiramisu one and my son has decided this is his flavor for his birthday cake next week.

I saw on the recipe document, that there's a WASC version. How would I encorporate this stuff into it? Just follow the weight directions or does it actually replace part of the ingredients?

Also, I have no access to Frostin Pride (nor the money or time to order it if it's online), what could I use in it's place? I'm thinking of just doing a cream cheese filling and adding some of the tiramisu stuff from the company since marscapone is seriously expensive.

What should the frosting be? I think I read somewhere that someone uses a chocolate ganache or something? So hard to keep all of this information straight, it's information overload sometimes!

I am LITERALLY going shopping for the cake ingredients tomorrow or Saturday morning, so if anyone has some great ideas, let me know!!!

Thanks in advance.

Hey

I received a sample for the Pistachio compound and really want to use it for the Pistachio Cardamom cake. If anyone has used compounds, how much should I use for the cake batter? I would love to try this cake in the coming week so any help would be greatly appreciated!

Thanks

Ladies I need your advice. I want to make a banana split cupcake and I'm trying to figure out the best way to do it, but I have questions.

So the flavors are vanilla, chocolate, banana and cherry; so I was wondering if all the components are supposed to be a different flavor to represent the b. split taste or have any of you ever used different flavor batters in the cupcake and how did that taste?

I was thinking a marbled cake ( vanilla bean paste batter with a hint of cherry flavor swirled with chocolate batter) banana cream filling, topped with banana flavored bettercream drizzled with chocolate, chopped nuts and a cherry. How does this sound? Any suggestions?

Sorry Squeeky, from past posts I never ordered any compounds as most said they didn't care for them.

A wedding isn"t just about the bride and the romance and the dancing, it is also, very importantly, about the food. Wedding recipes encompass many different types of food, whether they are for the big day itself, the build up or the actual wedding meal. A wedding recipe is often passed down through the generations, such as a recipe for the perfect fruit cake. But with so many different cultures applying their own take on traditional wedding food.


Ingredients

* 1 cup butter, softened
* 3 cups white sugar
* 7 eggs
* 1 tablespoon vanilla extract
* 3 cups all-purpose flour
* 1/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 cup sour cream

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bundt pan.
2. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
3. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bundt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.

I do not use the compounds, but rather the extracts. I find it to be more cost effective, since you only need such a small amount and they are shelf stable and last a looooong time. It is imperative to weigh the amounts exactly to get the wonderful flavors just right. A digital scale makes it easy.

I'm just using it cause they sent it to me lol. Up until recently I've always done everything from scratch...own Italian bread, cakes, pasta, sausage, cured meats, etc. Wanted to try something new when I found this forum.

I have a digital scale so that shouldn't be an issue. I'm just concerned about over flavoring it, not with the compounds but with the combonation of following the recipe AND using the compounds.

Hi

I'm making a caramel pecan cake and have two recipes from this site:1 box white mix plus 1 box butter pecan mix, etc. They are identical but for the fact that one uses 6 eggs and the other has no eggs. Which is the better to use? It would appear to be an important ingredient to just be optional. I'd appreciate it if someone could advise me.

Thanks,

Jan

Here is the recipe:

Caramel Pecan Cake

1 White cake mix
1 Box Butter pecan cake mix
2 C. AP Flour
1/2 C. Sugar
1/2 C. Caramel (I used Hershey's caramel syrup)
1 C. Dark brown sugar
1 Pkg. Vanilla pudding
1 1/2 tsp. Salt
1 1/3 C. Water
1 1/3 C. Milk
1/4 C. Oil
2 C. Sour cream
4 tsp. Vanilla
1 C. Chopped toasted pecans

The other version is identical, but called for the addition of 6 eggs. Now it seems that the eggs would affect the cake. I just don't know which one to use. I hope you can help me.

Thanks,

Jan

Personally I'd put two whole eggs in that recipe. I'm guessing the ommision of eggs is an oversite, but I'm not familiar with who posted that recipe.

Hi everyone. I am back with a report on my cake. I followed fruitsnack's recipe for butter pecan cake. I could not find the butter pecan creamer so I used melted Pralines & Cream ice cream... also did not use butter extract just all vanilla. Found Butter Brittle bits at my cake store and used in place of toffee bits. Since I was covering with fondant, I bought a small amount of buttercream and added a little of the Coffee House Inspirations Vanilla Caramel Cream creamer to thin it enough for my crumb coat. Yum! The picture is in my pics... obviously. My folks will pick up the cake tomorrow because they are coming up to see my twins... Will have to cut piece before they leave with it! I did a half recipe because I did not need much cake... Will certainly use this recipe again. Sorry for the ramble.... Thanks again to fruitsnack!

Thanks for the quick reply. Now I can make it in time tomorrow. Your suggestion of two eggs is sort of what I was thinking I should do. Glad to have the confirmation.

Jan

This is the one from the recipe doc.
Caramel Pecan Cake - dandelion56602
1 White Cake Mix
1 Box Butter Pecan Mix
2 C AP Flour
1/2 C Sugar
1/2 C Caramel (I used Hershey's caramel syrup)
1 C Dark Brown Sugar
1 pkg Vanilla Pudding
1 1/2 tsp Salt
1 1/3 C Water
1 1/3 C Milk
6 eggs
1/4 C Oil
2 C Sour Cream
4 tsp Vanilla
1 C Toasted Pecans (finely chopped)
*Mix all ingredients, except pecans, on low for almost 2 min. Sitr in pecan pieces before filling your pans.

Ooooh, GrandmaG,

Your post couldn't have come at a more opportune time! I just happened to walk past the computer on my way back to the kitchen. Would you believe, I took a break at the moment I was going to incorporate my wet ingredients, (with 2 eggs) into the dry, already waiting in the bowl? Now I will hastily add 4 more eggs and proceed with full confidence.

Thanks so much.

Jan

Great! Let us know how it turns out.

Thanks for the responses on the compounds! I remember someone had mentioned using the compound in the recipe I plan to use and I found it saying that they used "1 tsp" of it so I'm going to give that a try!

Accckk! Back when I was following this thread there was only about 100 pages, so please forgive me if this has been asked. I'm making my niece's wedding cake 4/2/11. She wants an Almond Joy cake, plus regular choc WASC. MacsMom posted that her Almond Joy was a choc/almond cake with choc ganache and coconut filling. The Almond Joy recipe in the docs calls for choc cake mixes with coconut creamer/flavorings. Don't know how that would taste. Can anyone please give me your opinions on which is better???? Thanks very much.