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HELP! Gourmet flavors???? - Page 399

post #5971 of 6395
Quote:
Originally Posted by steffla



Bobwonderbuns I am not sure how active this thread still is so I might pm you! But just in case, in your coconut cake recipe it says the coco Lopez which I know I can find but then it's also says coconut cream. I was wondering if you could clarify what you are referring to? Do you mean the liquid coffee creamer? Thanks so much! I am so excited to make this!!

Also I got a request for coconut cake pops but she wants them to have real shredded coconut on the outside instead of chocolate? Anyone have any thought on how to go about that in the best way possible?


Thanks !



That should have been corrected in the google doc. I used Thai Kitchen Coconut MILK and Coco Lopez Coconut CREAM. I didn't use any coffee creamer in that recipe. I will say though that the cake works better doubled -- just use the entire can of Coco Lopez and the entire can of Coconut milk.

I've made coconut cake pops before -- the cake was moist enough that when we rolled them together we just rolled that into the coconut and it stuck. You can also dip it in white chocolate then roll it in flaked coconut if that works better for you -- I've done it both ways.

Hope that helps! 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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post #5972 of 6395
Quote:
Originally Posted by steffla

But just in case, in your coconut cake recipe it says the coco Lopez which I know I can find but then it's also says coconut cream. I was wondering if you could clarify what you are referring to? Do you mean the liquid coffee creamer? Thanks so much! I am so excited to make this!!

Also I got a request for coconut cake pops but she wants them to have real shredded coconut on the outside instead of chocolate? Anyone have any thought on how to go about that in the best way possible?



Coconut cream is the same as Coco Lopez, but Coco Lopez is by far the best. It's made by basically juicing the coconut flesh. But I just use coconut coffee creamer - it provides a great flavor and a string enough flavor that it doesn't have to be supplemeted with extract (buy I do, anyway). However, I haven't tried using Coco Lopez so this isn't a comparison review by any means.
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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 #5973 of 6395
The coconut cream is a more natural coconut flavor. Like the flavor of raw coconut. Very delicious!
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 #5974 of 6395
Just to clarify, in the google docs, my coconut cake recipe SHOULD read as follows:

Coconut Cake (bobwonderbuns)
1 package white cake mix
1 cup flour
1 cup sugar
3/4 tsp salt
4 egg whites
2/3 Cup coconut milk (used Thai Kitchen brand)
2/3 cup coconut cream (used Coco Lopez brand)
2 TBSP veggie oil
1 cup sour cream
1 tsp coconut extract (used Watkins brand)
1 cup flaked coconut, folded in

The cake works MUCH better if doubled -- just use the entire can of coconut milk and the entire can of coconut cream.

Hope that helps! 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 #5975 of 6395
Quote:
Originally Posted by bobwonderbuns

Just to clarify, in the google docs, my coconut cake recipe SHOULD read as follows... Hope that helps! icon_biggrin.gif



Thanks! I updated the file. I LOVE Watkins brand extracts! Only one of the Wal Marts in my area carries their full line, but I don't mind making special trips just to get it.
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 #5976 of 6395
Bobwonderbuns, I'm a little confused. The Coco Lopez brand I know is called cream of coconut, which is different than coconut cream. One is very sweet and used mostly in making Piña Coladas and the other is what you get when you let coconut milk chill for a while and it separates (the non-liquid part).

Which one is the one I should use? Also, should I use the whole can or measure 2/3 c?
post #5977 of 6395
Quote:
Originally Posted by GatuPR

Bobwonderbuns, I'm a little confused. The Coco Lopez brand I know is called cream of coconut, which is different than coconut cream. One is very sweet and used mostly in making Piña Coladas and the other is what you get when you let coconut milk chill for a while and it separates (the non-liquid part).

Which one is the one I should use? Also, should I use the whole can or measure 2/3 c?



I was under the understanding that cream of coconut IS coconut cream -- I use the terms interchangeably. If there's any confusion, read the recipe as "2/3 cup Coco Lopez and 2/3 cup (Thai Kitchen brand) coconut milk."

If you are making the single batch (the one with one cake mix), use 2/3 cup of each, Coco Lopez and coconut milk. If you are doubling the recipe (two cake mixes, etc.), then use the entire can of each, coco lopez and coconut milk.
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 #5978 of 6395
Quote:
Originally Posted by GrandmaG

The coconut cream is a more natural coconut flavor. Like the flavor of raw coconut. Very delicious!



I need to correct myself. I was thinking coconut milk.
Cream of coconut has sugar in it and very luscious and thick. I do have some cream of coconut in a different brand also found in the liquor department. It's brand name is Coco Real. Basically the same ingredients as Coco Lopez.
I think where the confusion came in is the coffee creamer's name is Coconut Cream. I knew what you were talking about Bob but I suppose some didn't know.
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 #5979 of 6395
thank you all so much for your help! I will be making the coconut cake in about three weeks so I will definitely report back!

Also, has anyone ever used yellow cake mix in place of the white for the standard Rebecca sutterby WASC? I had a request for yellow cake but I don't really offer that so I was just wondering if it would work?
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***http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs***
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post #5980 of 6395
Quote:
Originally Posted by steffla

thank you all so much for your help! I will be making the coconut cake in about three weeks so I will definitely report back!

Also, has anyone ever used yellow cake mix in place of the white for the standard Rebecca sutterby WASC? I had a request for yellow cake but I don't really offer that so I was just wondering if it would work?



Yes, I change it up all the time. Different cake mixes, different flavorings. When I use the yellow cake mix I use two whole eggs instead of 4 egg whites and I use dark Vanilla, instead of the clear.
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 #5981 of 6395
Ok great! So for the regular WASC that calls for two boxes of cake mix and 8 egg whites I would use four whole eggs? I was thinking six like the chocolate version? But if four works well I will use that!
"It's not about who you've known the longest, it's about who came and never left your side."

***http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs***
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"It's not about who you've known the longest, it's about who came and never left your side."

***http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs***
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post #5982 of 6395
Quote:
Originally Posted by steffla

Ok great! So for the regular WASC that calls for two boxes of cake mix and 8 egg whites I would use four whole eggs? I was thinking six like the chocolate version? But if four works well I will use that!



Okay let me clarify. I'm not sure whose WASC version I started with (there are several around, one from Kakeladi, one from Rebecca Sutterby, and a few others online.) Unless I'm making a HUGE cake, I half the recipe -- one cake mix/ 4 egg whites... It's at that point I sub 2 whole eggs for 4 egg whites.

Now the chocolate WASC is a whole 'nother animal. I don't like and and I don't use it. I prefer the 3D durable chocolate cake recipe here: http://cakecentral.com/recipe/durable-cake-for-3d-in-chocolate
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 #5983 of 6395
That's really interesting, I will have to experiment! Thank you
"It's not about who you've known the longest, it's about who came and never left your side."

***http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs***
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"It's not about who you've known the longest, it's about who came and never left your side."

***http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs***
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post #5984 of 6395
[quote="bobwonderbuns"]
Quote:
Originally Posted by steffla

Unless I'm making a HUGE cake, I half the recipe -- one cake mix/ 4 egg whites... It's at that point I sub 2 whole eggs for 4 egg whites.

Now the chocolate WASC is a whole 'nother animal. I don't like and and I don't use it. I prefer the 3D durable chocolate cake recipe here: http://cakecentral.com/recipe/durable-cake-for-3d-in-chocolate



I use Rebecca Sutterby's who says to use 6 whole eggs or 8 egg whites, so when I half the recipe I use 3 whole eggs. When I quarter the recipe, though, I use just one egg.

I need to try that choc cake recipe! Though I don't have a problem with mine (I now just add a tbls of instant coffee and 2 tbls of cocoa powder, using all water for the liquid), I always want to try recipes recommended by others.
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 #5985 of 6395
Three things I've learned in the last few months:

1. BC mixes DO affect the amount that fills my pans - they've also increased their prices. I've switched to DH and found that if you add an extra egg white to the white it rises fine, but then adds $.10 to my cost. Now I use DH yellow mixes whenever I can and I get great results. I'm sad, though, because I save Box Tops for my kids. Curious to see how the sale of BC mixes is affected from those of us who use WASC and need the volume.

2. The latest La Creme coffee creamers (tried two brands of these natural creamers) make my cakes sink and the texture a bit soggy.

3. Trying to save $$, I used Mountain yogurt in 2 cakes instead of sour cream and the texture was awful! Sticking to sour cream from now on. Yoplait Light didn't seem to change the texture like plain yogurt, probably due to the fact that at is non-fat.

Happy Baking!
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
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