Cake Central › Cake Forums › Cake Talk › Cake Decorating › HELP! Gourmet flavors????
New Posts  All Forums:Forum Nav:

HELP! Gourmet flavors???? - Page 391

post #5851 of 6396
Quote:
Originally Posted by Tea42

Another new cake to try! I love it.

You say you put the fruits in the processor. I would have thought you would use them it a more natural state (term?). How much did you pulverize them?



I pressed the button once very quickly to keep them in medium chunks of consistent size. I was afraid large pieces of fruit would create wet areas in the cake.
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 #5852 of 6396
Quote:
Originally Posted by GrandmaG

Why did you decide to substitute the water for the pineapple juice? Just curious. icon_smile.gif



With experience in adding juice, I didn't want to end up with an overly moist cake that might sink due to a higher sugar content.
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 #5853 of 6396
Quote:
Originally Posted by justsweet

So, has anyone had problems with the reduce Betty Crocker cake mix. The mix has been reduce - it is now 15.25oz. or are just adding more mix. You don't even get 2-8" cakes as posted by others.



They are still 18.25 where I live...
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 #5854 of 6396
Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by justsweet

So, has anyone had problems with the reduce Betty Crocker cake mix. The mix has been reduce - it is now 15.25oz. or are just adding more mix. You don't even get 2-8" cakes as posted by others.



They are still 18.25 where I live...



Very few stores have that size anymore. Some people did not even notice the less amount. I have a recipe that requires the cake mix. Did notice less batter for the pans, the cake tasted the same from the scraps I cut off the top of the cake. The cake is in the freezer but will be coming out for me test a design so at that time I will see if their is a major change to the cake.

Here is the link on BC mix
http://cakecentral.com/cake-decorating-ftopict-726828.html
Jennifer Dontz Sugarpaste flower class - Hollister, CA 10/12 & 10/13/13 contact me or sugardelites.com
Reply
Jennifer Dontz Sugarpaste flower class - Hollister, CA 10/12 & 10/13/13 contact me or sugardelites.com
Reply
post #5855 of 6396
Quote:
Originally Posted by justsweet

Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by justsweet

So, has anyone had problems with the reduce Betty Crocker cake mix. The mix has been reduce - it is now 15.25oz. or are just adding more mix. You don't even get 2-8" cakes as posted by others.



They are still 18.25 where I live...



Very few stores have that size anymore. Some people did not even notice the less amount. I have a recipe that requires the cake mix. Did notice less batter for the pans, the cake tasted the same from the scraps I cut off the top of the cake. The cake is in the freezer but will be coming out for me test a design so at that time I will see if their is a major change to the cake.

Here is the link on BC mix
http://cakecentral.com/cake-decorating-ftopict-726828.html



Funny, I was prepping to make a lemon cake today... yesterday I bought BC yellow cake mix to use and I jut noticed it is 15.25! It didn't make a difference that I could tell in my cake.

(I never buy yellow but Wal Mart was out of white)
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 #5856 of 6396
macsmom: that ambrosia royale sounds divine. I will have to try to make it soon. and I saw that someone else asked you why you substituted the pineapple juice for water. What is your reason? I will look forward to hearing about it. Thank you again. Julie
I can do everything through Christ which strengtheneth me Phillipians 4:13
Reply
I can do everything through Christ which strengtheneth me Phillipians 4:13
Reply
post #5857 of 6396
Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by GrandmaG

Why did you decide to substitute the water for the pineapple juice? Just curious. icon_smile.gif



With experience in adding juice, I didn't want to end up with an overly moist cake that might sink due to a higher sugar content.


This was her answer.
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.
Reply
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.
Reply
post #5858 of 6396
macsmom: thanks for the answer. I would not have thought about there being a problem with substituting juice for water if it was the other way around and I would have wondered what went wrong. Thanks again.
I can do everything through Christ which strengtheneth me Phillipians 4:13
Reply
I can do everything through Christ which strengtheneth me Phillipians 4:13
Reply
post #5859 of 6396
I'm trying to adjust the WASC recipe for a mulled cider cake. My first test cake used a white cake base (1 box), I subbed apple cider in for 1 cup of the water and added some mulling spice to the batter but the overall flavor is too weak. It's a nice moist cake but I can't tell that it is apple cider or spiced.

Any suggestions to make it more mulled cider in taste?

LorAnn apple?

I also saw somewhere here about an apple cider cream cheese filling. How might I go about that? Any other filling suggestions?
post #5860 of 6396
Quote:
Originally Posted by labcat

I'm trying to adjust the WASC recipe for a mulled cider cake. My first test cake used a white cake base (1 box), I subbed apple cider in for 1 cup of the water and added some mulling spice to the batter but the overall flavor is too weak. It's a nice moist cake but I can't tell that it is apple cider or spiced.

Any suggestions to make it more mulled cider in taste?

LorAnn apple?

I also saw somewhere here about an apple cider cream cheese filling. How might I go about that? Any other filling suggestions?


I think you need to use a spice cake mix for your WASC. Then use full cider for the liquid. Also add some cinnamon, nutmeg, cloves, allspice. I've neve used the LorAnn apple flavor but it couldn't hurt. icon_smile.gif
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.
Reply
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.
Reply
post #5861 of 6396
http://cakecentral.com/recipes/6613/apple-cider-cream-cheese-filling

I would use your LorAnn apple flavoring in this for sure.

Or maybe a caramel filling or frosting!
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.
Reply
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.
Reply
post #5862 of 6396
Thanks for the advice! I thought about using the spice mix but I was curious to see how the cider would come out in a white mix.... Since it wasn't all that great I'll try to modify the spice mix next.

Thanks for the recipe, I don't know why but I have hit or miss luck with the search engine on this site.

Any other suggestions are appreciated.
post #5863 of 6396
Quote:
Originally Posted by labcat

Thanks for the advice! I thought about using the spice mix but I was curious to see how the cider would come out in a white mix.... Since it wasn't all that great I'll try to modify the spice mix next.

Thanks for the recipe, I don't know why but I have hit or miss luck with the search engine on this site.

Any other suggestions are appreciated.



For a true apple cider taste that is is easier to accomplish without fussing with various spices and amounts, just toss a packet or two of instant cider mix (that stuff you find by the hot cocoa)... but reduce the sugar by 1/4 cup, unless you use sugar-free cider mix.
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 #5864 of 6396
My white cake batter isn't white because I use whole eggs...what will using egg whites do to the texture of the cake?
Don't just do it...Do it just!
Reply
Don't just do it...Do it just!
Reply
post #5865 of 6396
Labcat: Did you just throw the spices in the cake batter for the mulling spices? I am wondering what might happen if you just mulled your applecider in a crock pot for a few hours and got a really nice strong flavoring in there and then used the mulled applecider for your liquid? I don't know where you live either, but where I live they have Cider mill near by(in kansas actually) called the Louisburg cider mill. They make wonderful apple cider and it is not the clear cider. This has all the good stuff with it. trying the spice cake is one idea, and I have not made one for almost a year so I don't remember much about how strong the spices are in this cake, but I would almost wonder if they would not disguise your mulled apple cider flavorings. I would maybe try a yellow cake mix and then your already mulled applecider and if the batter did not taste as strong as you would like it to then add a little Lorann apple flavoring and any thing else that might complement the flavors already in the mulling spices? Best wishes and let us know what else you have decided to try and what came out. We are all curous to know. Well I am sure that I am not the only one who wants to know what else you try with this. Thanks.
I can do everything through Christ which strengtheneth me Phillipians 4:13
Reply
I can do everything through Christ which strengtheneth me Phillipians 4:13
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › HELP! Gourmet flavors????