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HELP! Gourmet flavors???? - Page 344

post #5146 of 6396
No, it is the puree. You can buy strawberry puree in the liquor store under Mixers.
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 #5147 of 6396
Hi, everyone! I'm a newbie. icon_smile.gif

Was wondering about adding coffee creamer to cake recipes that I found on this thread...is that liquid coffee creamer, or powdered ones?

Thanks in advance, and I can't wait to try out the recipes here!
post #5148 of 6396
It's liquid. Welcome!!
post #5149 of 6396
wiltonaddit: they mean the liquid creamers
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post #5150 of 6396
You can reconstitute the powdered coffee creamer with equal parts hot water and coffee creamer if you have the flavor mentioned already on hand but I have found their are not as many flavors in the dry creamer as the liquid onesicon_smile.gif
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #5151 of 6396
Quote:
Originally Posted by wiltonaddict

Hi, everyone! I'm a newbie. icon_smile.gif

Was wondering about adding coffee creamer to cake recipes that I found on this thread...is that liquid coffee creamer, or powdered ones?

Thanks in advance, and I can't wait to try out the recipes here!



If you are using the liquid flavored creamers, these will make your cake very dense and moist -- but they need to be used sparingly and other liquids adjusted. Different flavors react differently too -- some don't need as much tweaking. The powdered creamers can affect sugar content in your mix - too much sugar can radically affect your baking as well. Best advice -- get a recipe you like and substitute some of the liquid for the liquid creamers and TAKE NOTES. It's the easiest way to adapt a recipe to make it your own. If you need other recipes, check the links in my signature -- they have all the google docs from all the threads with them and there are MANY, MANY different kinds of recipes there for you. Good luck and let us know how it goes!! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #5152 of 6396
Thanks, everyone for the advice. I have some powdered creamers, but I guess I'm better off using the liquid ones. I'm new to all this, but I want to try new cakes, so here I am.

Thanks again!
post #5153 of 6396
Red velvet - the buttermilk in traditional recipes doesn't add flavor, it adds moistness; and the traditional vinegar is to help bring the red color out as well as react with the baking soda to help rise.

The reaction I have gotten from customers and friends is that it is the best they've ever had - and that is everytime I have made it. (I don't alweays hear comments about other cake flavors).

Now, I have no idea if any of them are red velvet "connoisseurs", so whether there needs to be a vinegar or buttermilk taste for it to taste like a true red velvet I have no idea.
No pressure... no diamonds.

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

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #5154 of 6396
Quote:
Originally Posted by bobwonderbuns

Quote:
Originally Posted by wiltonaddict

Hi, everyone! I'm a newbie. icon_smile.gif

Was wondering about adding coffee creamer to cake recipes that I found on this thread...is that liquid coffee creamer, or powdered ones?

Thanks in advance, and I can't wait to try out the recipes here!



If you are using the liquid flavored creamers, these will make your cake very dense and moist -- but they need to be used sparingly and other liquids adjusted. Different flavors react differently too -- some don't need as much tweaking. The powdered creamers can affect sugar content in your mix - too much sugar can radically affect your baking as well. Best advice -- get a recipe you like and substitute some of the liquid for the liquid creamers and TAKE NOTES. It's the easiest way to adapt a recipe to make it your own. If you need other recipes, check the links in my signature -- they have all the google docs from all the threads with them and there are MANY, MANY different kinds of recipes there for you. Good luck and let us know how it goes!! icon_biggrin.gif



I have also found when I use the creamers I don't like the texture of the cake as well. It is dense, kind of rubbery and has a tenancy to sink. So now when I use them I take out some sugar from the recipe or just use less creamer and more water or milk. I like the flavor they add to the cake and this works great!
I just tried MacsMoms Banana Cake recipe but had to sub the banana cake mix for butter pecan (because I couldn't find it) it turned out great! I did cut the sugar down a bit other that that followed the recipe exactly and filled with 2 c whipped liquid pastry pride, 4 oz cream cheese and 1 pk cheesecake pudding (mixed with 1/2 c water) and drizzled with caramel. It was so, so, so good! Thanks MacsMom for all your great recipes!!!
post #5155 of 6396
Quote:
Originally Posted by Tea42

Shucks, I also meant to ask about the oven temperatures. Is your 325 convection baking temp or reg oven temp? I have convection and have been setting it to 350 (which automatically converts to 325) would a lower temp be better?

Thanks again.




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post #5156 of 6396
Sorry, can't answer about convection ovens; nothing personal.
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post #5157 of 6396
It's reg oven. I don't know about convection, either.
No pressure... no diamonds.

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

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #5158 of 6396
I know the graham cracker cake had been tweaked here and there, adding the honey and such ... is the version posted in the google doc the one people tried and liked the most, or where do we stand on versions for it? I remember having made one at some point which had a very nice "generic" sort of taste, but didn't really make you think of graham ... unfortunately, I didn't record which version that was, so I have no idea what I did icon_confused.gif . What variations have worked for you guys? (I am making my own marshmallow creme and coating with ganache for the s'mores combo icon_smile.gif ).
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Mommy to Eric Anthony, Anya and William.
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post #5159 of 6396
I like using molasses instead of honey. I think that gives it a more graham taste.
I have a convection oven but I don't use the convection much. The instructions tell me to not use it for cakes. Only items that don't have any pan sides to them. For example, cookies pans. Mine is not a commercial oven though.
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 #5160 of 6396
The jalapeno mango cake turned out good! Not an overly sweet cake at all. It has a nice tartness to it actually. It takes a few steps but is a nice change and something different. The jalapenos combined with the sugar takes out the heat.
I made my own jalapeno/mango jam but I'm sure you could find it in gourmet shops or farmer's markets.
I took a jar of the jam and mixed it with 8 oz. of cream cheese. Then I mixed it with 2 liquid cups of Bettercreme whipped. You can use this as a filling. I made cupcakes so used it as a topping and made a SMBC mango flavor for the filling.
For the cake:

5 or so jalapenos seeded and diced. Cook in a pan of 1 C water and 1 C sugar until tender. Drain.

1 box BC white mix
1 C flour
3/4 C sugar
4 eggs ( I may use whites next time for a fluffier texture)
1 C mango puree and 1/3 C water
1 C lt. sour cream or if you can find mango yogurt
1 dram mango LorAnn flavoring
pinch of salt
Mix according to box directions and then add 1 diced mango and the
chopped jalapenos. Bake at 350.

I haven't been using the oil lately and tend to like the cakes better without it but if you prefer it then add 2 TBL canola oil.
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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