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HELP! Gourmet flavors???? - Page 400

post #5986 of 6398
Thanks for the tips MacsMom!
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 #5987 of 6398
[quote="MacsMom"]
Quote:
Originally Posted by 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.



So macsmom.....I am trying to understand what changes you have made with your chocolate cake?...you don't use the chocolate WASC recipe anymore? Do you just use the regular WASC with a choc mix, all water, and then the instant coffee and cocoa powder and 6 whole eggs?

And when you use the yellow cake mix now do you use the 6 whole eggs instead of the 8 egg whites or do you just add the extra egg white?

Sorry for the confusion but I have found your advice is always welcomed!
"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 #5988 of 6398
So macsmom.....I am trying to understand what changes you have made with your chocolate cake?...you don't use the chocolate WASC recipe anymore? Do you just use the regular WASC with a choc mix, all water, and then the instant coffee and cocoa powder and 6 whole eggs?

I make the WASC with chocolate cake mix (and chocolate pudding), but I add the instant coffee and cocoa powder.

I use 6 whole eggs whenever I can to save cost, but if it's a cake that has ingredients that may it more dense (like caramel, juice, or alcohol) I use 8 egg whites. If it has to be a white cake, then I use DH white with 9 egg whites.

I did forget to add that when I use DH cake mixes I reduce the sugar by 2 or 3 tbls. Too much sugar causes cakes to sink, and since I've hadrouble with DH cakes sinking in the past I've found that reducing the sugar in the WASC recipe helps.

I was just dumbfounded when I saw that not only did BC reduce their volume, but also increased the price! I was having to buy an extra cake mix to fill my pans enough when baking in a pan larger than 9". In pans under 9", the decreased amount of batter wasn't as noticeable.
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 #5989 of 6398
Wow I didn't even realize BC had made changes! Thanks for all of the helpful info, I will make a note of it!
"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 #5990 of 6398
MacsMom- Omg! Every one of your cakes & Dillinger's sound INCREDIBLE!!!!! I was drooling & my stomach was rumbling as I read it. Lol. Is it ok if I attempt to make some of them? Thank you very much for sharing your list! : )
post #5991 of 6398
Thank you so much for posting the Flavors of cakes....yay
post #5992 of 6398
Sorry! I need to learn to triple check my messages before I hit submit. MacsMom - it was supposed to say "all your cakes & FILLINGS, not Dillinger's! : (
post #5993 of 6398
Laurabeth, I am still laughing! As a follower of this thread, you had me wondering for awhile just what inside joke I must have missed out on. icon_lol.gif Then my second thought was perhaps a new cake term that I was unfamiliar with. I really need a new recipe for a good Dillinger.... (That's an awful feeling sometimes when you hit the submit button and it flies off into the ether. I've sure had it happen to me!) Thanks for the fun chuckle today.

Jan
If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
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If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
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post #5994 of 6398
To remind y'all, the RECIPE LINKS ARE HERE thread has ALL the recipes and MORE! Check the info in my signature to find it. 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 #5995 of 6398
I just love this place! Even when I leave the forums for a while, always come back to this one icon_smile.gif
"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 #5996 of 6398
Information overload!!!!
post #5997 of 6398
Hello Everyone! I need to make a strawberry cake. I remember there were a few different variations earlier on and was just curious if the one in the google doc is the final variation and if anyone has made it. Thanks!
post #5998 of 6398
I just made a strawberry cake but it came out super dense. Tasted awesome but the texture was didn't have a nice crumb.

Here is the recipe I used.

1 box white cake mix
1 c flour
1 c sugar
1/2 t salt
1 pkg strawberry jello
1 cup strawberry puree - used frozen strawberries
1/3 c water
1 cup sour cream
3 eggs
2 T oil

Next time I think I will leave out the jello and use egg whites instead of whole eggs...I'm considering leaving out the 2 T of oil too.

Flavor was fine just need to work on getting a better texture.
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #5999 of 6398
The best I've tried so far is, rather than the 2-2/3 cups liquid, use 1-1/3 c strawberry drink mix (pureed strawberries for daquiries or margaritas; I used Finest Call brand) and 1-1/3 cups diet lemon lime soda.
Add an extra egg white (9 whites total).

For some reason, it's really hard to get a good texture with strawberry cake! I've been wanting to try 2-2/3 cups melted strawberry ice-cream with extra strawberry extract.
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 #6000 of 6398
I also have been playing around with getting a good texture and tasting strawberry cake. I recently tried adding an additional 1/2 tsp. of baking soda to the recipe. I thought it was worth the try to see if the additional strawberries and/or syrup were making the batter too acidic. It seemed to help quite a bit.

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Creating works of art every chance I get! And yes, I am licensed, permitted, inspected and insured! Check out my website!

 

www.letmecallyousweetart.com

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