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HELP! Gourmet flavors???? - Page 336

post #5026 of 6396
This thread... is very dangerous... haha.
post #5027 of 6396
Macsmom-- I have someone asking me to make your Mocha Toffee Crunch cake. What do you actually use for the chocolate mocha cake? I didn't find it listed with the recipes posted. Also for the mocha fudge & toffee bits...do you use alexandrabill's "mocha filling" and then just put toffee bits between it, or is there a "mocha fudge filling" that I'm not seeing?
post #5028 of 6396
Quote:
Originally Posted by MJTKNT

Macsmom-- I have someone asking me to make your Mocha Toffee Crunch cake. What do you actually use for the chocolate mocha cake? I didn't find it listed with the recipes posted. Also for the mocha fudge & toffee bits...do you use alexandrabill's "mocha filling" and then just put toffee bits between it, or is there a "mocha fudge filling" that I'm not seeing?



It's just the chocolate WASC with LoRann coffee flavoring, and I use the coffee flavor in the fudge filling and stir in crushed Heath bars.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #5029 of 6396
You are so completely helpful. Thanks again...and I'm going to offer you my future thanks right now. I'll probably be back with ten million questions until I get all the way through all your flavors!
post #5030 of 6396
I'm sorry if this was already posted....but...has anyone come up with a really good maple cake with a maple bacon icing? I keep seeing this flavor repeated over and over again on TV. It seems to be very popular. Thanks for your help!
post #5031 of 6396
Quote:
Originally Posted by blue123

I'm sorry if this was already posted....but...has anyone come up with a really good maple cake with a maple bacon icing? I keep seeing this flavor repeated over and over again on TV. It seems to be very popular. Thanks for your help!



Maple cake is awesome - Just use 50:50 syrup:water for the liquid and 2 tbls maple flavoring. My neighbor requested a french toast cake so I simply added 3 tsp of cinnamon to it and it was even more fabulous. Oh, I also did a cinnamon crumb layer as you would in a coffee cake.

Haven't done the bacon thing yet, though - I hate bacon. I imagine that simply crumbling crispy bacon bits over your filling or frosting would be it - that's all I've see them do on TV.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #5032 of 6396
Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by blue123

I'm sorry if this was already posted....but...has anyone come up with a really good maple cake with a maple bacon icing? I keep seeing this flavor repeated over and over again on TV. It seems to be very popular. Thanks for your help!



Maple cake is awesome - Just use 50:50 syrup:water for the liquid and 2 tbls maple flavoring. My neighbor requested a french toast cake so I simply added 3 tsp of cinnamon to it and it was even more fabulous. Oh, I also did a cinnamon crumb layer as you would in a coffee cake.

Haven't done the bacon thing yet, though - I hate bacon. I imagine that simply crumbling crispy bacon bits over your filling or frosting would be it - that's all I've see them do on TV.



Did you use the WASP as the base? Is there one syrup that worked better for you than another? Thanks for the quick reply icon_smile.gif
post #5033 of 6396
Quote:
Originally Posted by blue123

Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by blue123

I'm sorry if this was already posted....but...has anyone come up with a really good maple cake with a maple bacon icing? I keep seeing this flavor repeated over and over again on TV. It seems to be very popular. Thanks for your help!



Maple cake is awesome - Just use 50:50 syrup:water for the liquid and 2 tbls maple flavoring. My neighbor requested a french toast cake so I simply added 3 tsp of cinnamon to it and it was even more fabulous. Oh, I also did a cinnamon crumb layer as you would in a coffee cake.

Haven't done the bacon thing yet, though - I hate bacon. I imagine that simply crumbling crispy bacon bits over your filling or frosting would be it - that's all I've see them do on TV.



Did you use the WASP as the base? Is there one syrup that worked better for you than another? Thanks for the quick reply icon_smile.gif



Yes, the WASC (Rebecca Sutterby's) as the base, and I used Mrs Butterworth's sugar-free syrup, afraid that using the regular stuff would cause it to sink. There is no funny sugar-free taste and the cake bakes up beautifully. I am making it for our annual camping trip to share in the morning where we have "breakfast on the beach". I am also bringing the Tiramisu for my aunt's birthday in a 9x13, and probably making the Italian cream cake in a bundt pan. icon_rolleyes.gif
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #5034 of 6396
Sugar-Free...WOW! I'm so glad that I asked. I never would have figured. Now, the morning can't come fast enough for me to go to the store to get the ingredients to try this. I'll let you know how it goes. Thanks again!
post #5035 of 6396
I do the maple-bacon thing with a cinnamon-French Vanilla cake, maple frosting (with a bit of Bacon Salt added), and crumbled bacon in the tortes and on top. It seems to work best with cupcakes; I can get 2 slices of bacon in & on each cupcake. It's a little more difficult with an entire cake - it only really works if you have bacon on the outside of the cake as well. Too much maple overpowers the bacon taste, so you either need a very mild maple icing or you need a ton of bacon. icon_smile.gif

Not sure who really started this flavor trend, but I personally give credit to Cleveland's own Iron Chef Michael Symon. He serves a dessert called the 6 A.M. Special at his restaurant Lola; it's French Toast pound cake topped with maple bacon ice cream. Lots of people around here go to Lola just for that one dessert. icon_biggrin.gif
post #5036 of 6396
Wow! My husband and I do LOVE Maple bacon! I have not heard about the maple bacon dessert trend though...it kind of makes me feel sick just thinking about it icon_redface.giftapedshut.gif But, then again, I have been pleasantly surprised by other flavor combos! My MIL introduced me to bagels with cream cheese and bacon...very yummy and something I wouldn't have thought of on my own.
Why do people say, "You can't have your cake and eat it too?" WHY would someone get cake if they can't eat it?!
Reply
Why do people say, "You can't have your cake and eat it too?" WHY would someone get cake if they can't eat it?!
Reply
post #5037 of 6396
Quote:
Originally Posted by kilikina_24

Wow! My husband and I do LOVE Maple bacon! I have not heard about the maple bacon dessert trend though...it kind of makes me feel sick just thinking about it icon_redface.giftapedshut.gif But, then again, I have been pleasantly surprised by other flavor combos! My MIL introduced me to bagels with cream cheese and bacon...very yummy and something I wouldn't have thought of on my own.



That's what I first thought, and then I realized, it's probably the same concept as pancakes and bacon.
post #5038 of 6396
Have you seen the ad on ... hmmm, maybe the food network, where they have the bacon and eggs sandwiched between the 2 honey dip donuts.

I just about lick the screen!
May your layers be many and your frosting be thick! - Stampin Up
Reply
May your layers be many and your frosting be thick! - Stampin Up
Reply
post #5039 of 6396
Quote:
Originally Posted by blue123

That's what I first thought, and then I realized, it's probably the same concept as pancakes and bacon.



Yup, I always get the icon_confused.gif look when people first hear about my maple bacon option. I simply ask them "You've never dipped your bacon in the syrup from your pancakes?" and it's like a light bulb goes off. It's darn good!

I don't have a good photo of the cupcakes, but I did do maple-bacon petit fours and those were really cute!
LL
post #5040 of 6396
Did you cook your bacon in the oven?
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