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HELP! Gourmet flavors???? - Page 402

post #6016 of 6396
Quote:
Originally Posted by believer

I have huge wedding cake coming up. I use a doctored cake mix recipe. With the smaller box of cake mix now - how do I change the recipe. The last cake I add 4 oz more of cake mix from another box of mix. I was wondering what others are doing? Thanks,



I found that there is no need for changing the other ingredients, but you will need to use more boxes of cake mix. BC white mix used to have 4 cups, now there is just over 3 cups, which makes a difference when filling pans. I've switched to DH, using nearly 1/4 c less sugar which keeps them from sinking.
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 #6017 of 6396
Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by MJTKNT

MacsMom- I want to try your Root Beer Float recipe this week. I'm curious what you use for the "thick cream" filling? Just Rich's, or is there another recipe you can point me to?


Also- does it matter if it's flat root beer?



I've never made it with flat rootbeer, but I'm positive it's fine.

Yes, I whip vanilla pudding mix into Frostin' Pride for the filling icon_smile.gif



Great, Thanks! thumbs_up.gif

I guess the root beer isn't FLAT, just opened earlier in the week, so it's not super fizzy. I assumed it would be fine...it's just the liquid- and I don't use carbonated beverages in any of my other cakes. icon_smile.gif
post #6018 of 6396
can someone please help me...months ago i went through this whole topic and took notes and during a move my notebook has been misplaced. I know somewhere in these 400 pgs someone wrote down the measurements for 1/4 of the WASC recipe. You would think I could easily do this on my own but after trying that and failing along with trying to alter a scratch recipe on my own and failing, I have no room for error with my next batch. could anyone share this with me???
post #6019 of 6396
Quote:
Originally Posted by lisamarie826

can someone please help me...months ago i went through this whole topic and took notes and during a move my notebook has been misplaced. I know somewhere in these 400 pgs someone wrote down the measurements for 1/4 of the WASC recipe. You would think I could easily do this on my own but after trying that and failing along with trying to alter a scratch recipe on my own and failing, I have no room for error with my next batch. could anyone share this with me???



I copied this onto my computer, so I don't know what page in this thread it came from, but here you go:

horskkj wrote:
I would like to make a variety of mini cupcakes. I don't need very many of each. Just a little variety for a small dinner party. Here's what I am thinking. Please let me know if this will work. Going to make 12 each
Vanilla WASC recipe- measure mix and divide into 1/4.
Batch 1 = regular vanilla
Batch 2 =pumpkin spice creamer for liquid and a spicy yogurt for SC
Batch 3 = creme brûlée creamer for liquid, brown sugar for 1/2 of sugar
Batch 4 = combine with chocolate for red velvet

Chocolate WASC - divide into 1/4
Batch 1 = regular chocolate
Batch 2 = kahlua creamer or mudslide mix and loran coffee flavoring
Batch 3 = add dark chocolate cocoa and going to frost with orange BC
Batch 4 = combine with vanilla for red velvet

Planning to do the same with icings...make one and flavor differently.
Buttercream with
Peanut butter
Orange
Vanilla paste
Caramel
Also making a cream cheese

Does this sound like a disaster or a plan that can work?


It would be safer to make each batch separately. 1/4 recipe WASC makes one 2x7" cake or 15 cupcakes:

2 c cake mix (slightly less since mixes are smaller - doesn't affect outcome, though)
1/2 c flour
1/2 c sugar
pinch salt
2 tbls dry pudding mix
2/3 c liquid
1/2 c sour cream
2 egg whites
1 tbls oil
1 tsp flavoring
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
Reply
post #6020 of 6396
Quote:
Originally Posted by lisamarie826

measurements for 1/4 of the WASC recipe. You would think I could easily do this on my own but after trying that and failing along with trying to alter a scratch recipe on my own and failing, I have no room for error with my next batch. could anyone share this with me???



2 cups cake mix
1/2 cup flour
1/2 cup sugar
2 tbls dry pudding mix
1/2 tsp salt
2/3 cup liquid
2 egg whites or 1 whole egg
1/2 cup sour cream
1 tbls oil
1 tsp flavoring
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 #6021 of 6396
Wow!! What an amazing collection of flavours and combinations. Thanks for the inspiration; I'm so bored with my flavours.
It's easier to ask forgiveness than to ask permission.
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It's easier to ask forgiveness than to ask permission.
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post #6022 of 6396
Quote:
Originally Posted by Cher2309b

Wow!! What an amazing collection of flavours and combinations. Thanks for the inspiration; I'm so bored with my flavours.



Check out the info in my signature -- there's even MORE flavors!! icon_lol.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
Reply
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
Reply
post #6023 of 6396
thank you guys so much for the 1/4 recipe, I had been looking for it for days! icon_biggrin.gif
post #6024 of 6396
Oh My i just made a Thin Mint cupcake using WASC and it was so unbelievably perfect! I'm so excited I could do cartwheels (or at least attempt to do cartwheels haha)

I made a 1/4 of the chocolate cake WASC, which made about 18 cupcakes. Instead of adding the vanilla I added about 1/4t-1/2t Creme de Menthe Lorann flavoring. I kept adding small amount and tasting my batter because I wanted just a hint of mint flavor so it would be just like the cookie. I also folded in 1c of crushed Thin Mint cookie crumbs.

I frosted them with chocolate mint buttercream. I used my regular buttercream recipe and added 1c melted semi sweet chocolate chips and about 1/4-1/2t Creme de Menthe Lorann flavoring. Again I added very small amounts of the flavoring and tasted after every addition to be sure the flavor was perfect.

I have to say I think this is the cupcake I am most proud of. It was just like biting into a Thin Mint and everyone at my mom's work loved them!
post #6025 of 6396
Has anyone baked a cake in ALUMINUM LOAF PANS?

I want to use them for the cake walk and bake sale at our school carnival, but don't want to risk burning them...
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 #6026 of 6396
Quote:
Originally Posted by MacsMom

Has anyone baked a cake in ALUMINUM LOAF PANS?

I want to use them for the cake walk and bake sale at our school carnival, but don't want to risk burning them...



I use them all the time for bake sales and that's all I bake my Amish bread in. They work fine - just keep a closer eye on them.
post #6027 of 6396
Quote:
Originally Posted by jgifford

Quote:
Originally Posted by MacsMom

Has anyone baked a cake in ALUMINUM LOAF PANS?

I want to use them for the cake walk and bake sale at our school carnival, but don't want to risk burning them...



I use them all the time for bake sales and that's all I bake my Amish bread in. They work fine - just keep a closer eye on them.



OK, thank you!
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 #6028 of 6396
The two run-away favorites with my brides is the pink champagne cake but don't bake the champagne into the cake, tint the batter with one drop of soft pink then when it's cool, drizzle pink champagne over each layer. Add a filler of IMBC accented with raspberry extract then put a thin layer of seedless raspberry jam - and WOW. Another favorite is Irish Creme or Butter Rum.
post #6029 of 6396
yum! these sounds so delicious it makes me want to go bake something now! thanks for sharing such awesome combination ideas!
post #6030 of 6396
Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by bobwonderbuns

Okay I have a question -- has anyone tried any of the recipes with the downsized cake mix boxes? Should we be redoing the google docs?



I still make the recipe the same (don't use less ingredients) and the cakes come out fine, but it does produce slightly less batter.





so do you have to add another cake box to get a full pan?( instead of 2 boxes, 3 boxes)
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