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HELP! Gourmet flavors???? - Page 338

post #5056 of 6395
Quote:
Originally Posted by MacsMom

Thanks! icon_biggrin.gif I don't exactly come up with them myself though. Strawberry lemonade, s'mores, sourcream blueberry (pie at Marie Calendar's), popsicle (cherry pineapple), etc. were all my inspirations.



Cherry pineapple popsicles are my absolute favorite, I will definitely be trying it! I have tried your irish cream recipe but it sunk badly in the middle and took forever to bake the middle. icon_confused.gif It was only a 6" round and I had to make 2 so the next one I used a flower nail and still the same thing. I went out and bought an oven thermometer to be sure the temps where right and they were dead on. Have you made this recipe before or is it one you haven't tried yet? Just wondering what I did wrong...... thanks icon_smile.gif
post #5057 of 6395
[quote="pinkbox"]I was fishing around trying to get information on the Pastry Pride and Frostin Pride along with the Bettercream and here is some information I found about it for those of you who use it or those of us who want to try it.

http://answers.yahoo.com/question/index?qid=20060911153314AA0uXw8

talks about how its frozen and how to thaw and coloring... etc. Hope this helps someone....

Im on a quest to get it here to TeXAS!

Great info on pastry pride pinkbox, I was always weary about leaving pastry pride out of the fridge but looks like 24 hrs is safe! Yay! Thanks thumbs_up.gif
post #5058 of 6395
Which frosting is the best one for the S'mores cake? Thanks!
post #5059 of 6395
[quote="divinecc"]
Quote:
Originally Posted by MacsMom

...I know! My mom brought me a recipe for honeycomb last night and my mind went immediately to. "How can I use crushed up honeycomb in a cake?" A honey cake?

1 dram of LoRann = 1 teaspoon. It is very concentrated flavoring so 1 dram is usually all you need to add to a double recipe like the WASC or to buttercream.[/quote

Sometimes I use the emulsions from Lorann ie: Princess emulsions (butter/vanilla) Are those as strong as the oils or should I use more?



You use emulsions the same as you use extracts. They are not stronger, but they don't contan alcohol so the flavor doesn't bake out as much as extracts might.
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 #5060 of 6395
Quote:
Originally Posted by divinecc

Quote:
Originally Posted by MacsMom

Thanks! icon_biggrin.gif I don't exactly come up with them myself though. Strawberry lemonade, s'mores, sourcream blueberry (pie at Marie Calendar's), popsicle (cherry pineapple), etc. were all my inspirations.



Cherry pineapple popsicles are my absolute favorite, I will definitely be trying it! I have tried your irish cream recipe but it sunk badly in the middle and took forever to bake the middle. icon_confused.gif It was only a 6" round and I had to make 2 so the next one I used a flower nail and still the same thing. I went out and bought an oven thermometer to be sure the temps where right and they were dead on. Have you made this recipe before or is it one you haven't tried yet? Just wondering what I did wrong...... thanks icon_smile.gif



Your pans may have been too full. I've found that 6" and 7" cakes tend to sink more than larger pans, but they seem to bake perfectly better when I don't fill them as full as I typically would a larger pan (and yes, they rsie to the rim).

Also, I discovered that cakes with alcohol rise better when I lower the fat, like using light sour cream or less creamer. I actually use fat-free vanilla creamer now for most of my cakes.
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 #5061 of 6395
Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by divinecc

Quote:
Originally Posted by MacsMom

Thanks! icon_biggrin.gif I don't exactly come up with them myself though. Strawberry lemonade, s'mores, sourcream blueberry (pie at Marie Calendar's), popsicle (cherry pineapple), etc. were all my inspirations.



Cherry pineapple popsicles are my absolute favorite, I will definitely be trying it! I have tried your irish cream recipe but it sunk badly in the middle and took forever to bake the middle. icon_confused.gif It was only a 6" round and I had to make 2 so the next one I used a flower nail and still the same thing. I went out and bought an oven thermometer to be sure the temps where right and they were dead on. Have you made this recipe before or is it one you haven't tried yet? Just wondering what I did wrong...... thanks icon_smile.gif



Your pans may have been too full. I've found that 6" and 7" cakes tend to sink more than larger pans, but they seem to bake perfectly better when I don't fill them as full as I typically would a larger pan (and yes, they rsie to the rim).

Also, I discovered that cakes with alcohol rise better when I lower the fat, like using light sour cream or less creamer. I actually use fat-free vanilla creamer now for most of my cakes.




I don't think my pans were too full, I use 3 " pans and filled with 1" of batter. I have always wondered if "light" sour cream, yogurts, icecream, etc would work but I figured it would be the opposite and not work as well. That is good to know I am going to try it next time! Are there any of your cake recipes on your google doc that you wouldn't recommend using "light" products? Just curious icon_wink.gif Thanks so much for all your help, you are so willing to share all you know....its great.
post #5062 of 6395
Quote:
Originally Posted by divinecc

-Your pans may have been too full. I've found that 6" and 7" cakes tend to sink more than larger pans, but they seem to bake perfectly better when I don't fill them as full as I typically would a larger pan (and yes, they rsie to the rim).

Also, I discovered that cakes with alcohol rise better when I lower the fat, like using light sour cream or less creamer. I actually use fat-free vanilla creamer now for most of my cakes.




I don't think my pans were too full, I use 3 " pans and filled with 1" of batter. I have always wondered if "light" sour cream, yogurts, icecream, etc would work but I figured it would be the opposite and not work as well. That is good to know I am going to try it next time! Are there any of your cake recipes on your google doc that you wouldn't recommend using "light" products? Just curious icon_wink.gif Thanks so much for all your help, you are so willing to share all you know....its great.[/quote]

Nope! Light products always work great. Sugar-free pudding, diet soda, fat-free creamers and ice-cream, light yogurts... Champagne is my favorite liquid to use, actually. I've used it in several recipes and you can't tell that champagne was added.
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 #5063 of 6395
Mmmmm...champagne what a great idea, I tend to lick the spoon and bowl after maybe I can get a little buzz! icon_lol.gif
post #5064 of 6395
Tonight I made some Orange Dreamsicle cupcakes and I used the whimsical bakehouse buttercream... and oh my so very good !
Linda
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Linda
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post #5065 of 6395
Quote:
Originally Posted by steffla

For the root beer I got great response when I used the root beer glaze and root beer buttercream inside. I added the anise extract to the cake batter as suggested by macsmom and that was the best advice ever! I will pass along the recipes for the root beer glaze and buttercream if they are not in the google doc. I dont remember where the recipes came from. Just let me know!



Steffla, I am curious to know how you used these fillings? I am making a cake for my friend's daughter's 6th birthday in a couple of weeks and I'm looking for a good balance of flavors. Did you lay down the buttercream first with the glaze on top between each layer? Or did you alternate glaze and buttercream? If so, didn't the glaze soak into the cake? Does it add too much root beer flavor? I was thinking maybe a layer of cake, vanilla mousse, cake, rootbeer buttercream w/glaze, cake, vanilla mousse, cake? What did you find was the best combination? Thanks for all your help and for the help of everyone on this thread!
post #5066 of 6395
Has beer cake and bc been discussed yet? I'm not really a drinker only occassionally at social gatherings, but I have had beer and pretzels together, the perfect combination.

If I use beer for my liquid in the batter (I'm thinking chocolate) is that enough or should I soak the cake with it also? Make it like simple syrup or just cook off the alcohol?

If I was making cupcakes, I would sprinkle crushed pretzels on top; besides putting it on the cake (cake will be decorated) how could I incorporate the pretzel without it getting soggy or would it?
Don't just do it...Do it just!
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Don't just do it...Do it just!
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post #5067 of 6395
I have another root beer float cake question. I know that MacsMom suggests swirling the root beer cake with vanilla WASC. I was wondering if anyone had tried making the vanilla WASC with cream soda for the liquid? Thoughts? If I were going to do this, would I just do a straight liquid substitution or would I need to alter other ingredients as well?
post #5068 of 6395
Quote:
Originally Posted by DelusionsOfGrandeur

I have another root beer float cake question. I know that MacsMom suggests swirling the root beer cake with vanilla WASC. I was wondering if anyone had tried making the vanilla WASC with cream soda for the liquid? Thoughts? If I were going to do this, would I just do a straight liquid substitution or would I need to alter other ingredients as well?



Oooh, that would be good! If you can find diet cream soda, use that. I'm sure it would be fine with regular. No changes necassary, just 2-2/3 c cream soda.
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 #5069 of 6395
Quote:
Originally Posted by yummy

Has beer cake and bc been discussed yet? I'm not really a drinker only occassionally at social gatherings, but I have had beer and pretzels together, the perfect combination.

If I use beer for my liquid in the batter (I'm thinking chocolate) is that enough or should I soak the cake with it also? Make it like simple syrup or just cook off the alcohol?

If I was making cupcakes, I would sprinkle crushed pretzels on top; besides putting it on the cake (cake will be decorated) how could I incorporate the pretzel without it getting soggy or would it?



You could stir pretzels into the fudge filling, probably. A Guiness cake (chocolate WASC and 2-2/3 c Guiness) has been done, but I don't recall if it had enough beer taste.

Making a regular beer cake, I would use a strong beer, like an IPA, for a good beer flavor.

I think a salted caramel cake with pretzels would be great, perhaps stir caramels into a white fudge...
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 #5070 of 6395
Quote:
Originally Posted by blue123

Which frosting is the best one for the S'mores cake? Thanks!




I'm sorry, but I still need help...thank you!
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