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HELP! Gourmet flavors???? - Page 340

post #5086 of 6398
Quote:
Originally Posted by steffla

I must tell you , I made the root beer float cake, with 3 layers of filling, four layers of cake...Top and bottom filling were root beer glaze and root beer frosting and middle layer was vanilla mousse made with the frostin pride. HOLY COW!!!!!! It was shockingly good! To be honest I am not a huge fan of root beer but this is terrific!!! Definitely try it! Thanks macmom!



OK, so I found this thread Sunday evening and have been reading ever since with any free time I have. I promised myself I wouldn't post a thing until I was done reading (and, yes, I have been reading every single post--except the 6x/10x posts...) Anyhow, I'm breaking this to ask: What the heck is rootbeer glaze? My boys are dying to try the rootbeer float cake (and chocolate chip cookie, and s'mores, and cocoa, and strawberry lemonaid, and cookies and creame, and snickerdoodle, and the malt one--which isn't on the doc and I'll never find it again in the thread, ugh!).

Beyond that, THANK YOU so much for this thread. I found cc not too long ago and have been so thrilled. This thread alone has taught me so much. Not only has it given me great ideas (some of which I do have recipes for, but have been too scared to try), but it has taught me about cooking/baking. I'm a decent cook, provided I have a good recipe. I now feel a little more confident on what I can accomplish without specific measurements layed out for me. I also learned what pans I should use, and what depth, found many great websites, how blessed I am to live within 15-20 minutes (if that long) to Cost Plus World Market, Michaels, Hobby Lobby, Dollar Tree, Sur la Table, William Sonoma, and other stores and yet much more. THANK YOU! THANK YOU! THANK YOU!

OK, I'll get back to reading. I'm on page 318 and expect to be done by tomorrow sometime.
post #5087 of 6398
Macsmom-I know everyone keeps telling you but THANK YOU FROM THE BOTTOM OF MY HEART (or stomach) for all you've shared! Now, I'm making a cake for my daughter in a few weeks and saw the Dreamsicle cake...she'll love it! How do I figure out how much batter the recipes will make so I can figure out how much to make? Or can I even figure it out? Just make and see? Any suggestions. I frequently (as everyone else does) make many different shapes and have to "wing it" but I was hoping there was some way to figure it out. I'm using a few different pans to "shape" Hello Kitty and have no idea how much cake to make. Thanks a million! icon_smile.gif Irene
post #5088 of 6398
mmich, here you go-
http://cakecentral.com/cake-decorating-ftopicp-6817606.html
root beer glaze:
4 cups powdered sugar
1/3 cup root beer
1 tsp vanilla
3 tbsp veg oil
Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
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post #5089 of 6398
Has anyone used the Nestle Nesquik in anything? I was fixing me a glass of strawberry milk before I go to bed any was wondering how it would be in a cake or frosting recipe?
There are two kinds of people in the world: those who love chocolate, and communists. ~Leslie Moak Murray

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http://thecakemonter.blogspot.com
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There are two kinds of people in the world: those who love chocolate, and communists. ~Leslie Moak Murray

--------------------------------------------------------------

http://thecakemonter.blogspot.com
Reply
post #5090 of 6398
I have used the chocolate in buttercream on a cake nobody was going to eat, and it was gritty.
I put it in straight, because I wanted it a little uneven for skin tone/texture.
I think if it were dissolved in some warm liquid it would work fine.

The family thought it looked good and ate it after all.
The taste was a nice milk chocolate, and they liked it and wanted to know how I got the grittiness!
One never knows, does one?
I make it on purpose now when I want a texture in chocolate frosting for cupcakes.
Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
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post #5091 of 6398
Thanks 7yyrt! I don't know how I missed it; just so much information to absorb in a few days I guess.
post #5092 of 6398
Quote:
Originally Posted by irenemurray

Macsmom-I know everyone keeps telling you but THANK YOU FROM THE BOTTOM OF MY HEART (or stomach) for all you've shared! Now, I'm making a cake for my daughter in a few weeks and saw the Dreamsicle cake...she'll love it! How do I figure out how much batter the recipes will make so I can figure out how much to make? Or can I even figure it out? Just make and see? Any suggestions. I frequently (as everyone else does) make many different shapes and have to "wing it" but I was hoping there was some way to figure it out. I'm using a few different pans to "shape" Hello Kitty and have no idea how much cake to make. Thanks a million! icon_smile.gif Irene



This link has some pan sizes it will fill:
http://www.food.com/recipe/white-almond-sour-cream-wedding-cake-69630
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 #5093 of 6398
any suggestions on creating a vanilla bean latte flavour using mix? TIA
Marisa
"Someday everything will all make perfect sense. So for now, laugh at the confusion, smile through the tears and keep reminding yourself that everything happens for a reason."
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Marisa
"Someday everything will all make perfect sense. So for now, laugh at the confusion, smile through the tears and keep reminding yourself that everything happens for a reason."
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post #5094 of 6398
you could use melted vanilla bean ice cream and coffee
post #5095 of 6398
FYI - I will be away until Sunday the 15th. Looking forward to returning to see if something new has been created! icon_smile.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 #5096 of 6398
Quote:
Originally Posted by MacsMom

FYI - I will be away until Sunday the 15th. Looking forward to returning to see if something new has been created! icon_smile.gif



Oh no! I just found this thread today and I have sooo many questions. icon_cry.gif

J/K I will wait patiently for your return. icon_biggrin.gif
post #5097 of 6398
Quote:
Originally Posted by Ivy383

Quote:
Originally Posted by MacsMom

FYI - I will be away until Sunday the 15th. Looking forward to returning to see if something new has been created! icon_smile.gif



Oh no! I just found this thread today and I have sooo many questions. icon_cry.gif

J/K I will wait patiently for your return. icon_biggrin.gif




Lol! I leave tomorrow early a.m.

I was thinking... a French Fry and Ketchup cake? I mean, if we're adding bacon and sea salt, why not a cake made with instant mashed potatoes and ketchup, lol.
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 #5098 of 6398
I'd like to try making a jalapeno/mango filling or frosting for a mango cake. Put some hot and spicy sweet into it.
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #5099 of 6398
You could probably use jalapeno jelly in the filling.
post #5100 of 6398
wow
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