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HELP! Gourmet flavors???? - Page 410

post #6136 of 6398
Quote:
Originally Posted by MacsMom View Post

Oay, I tried to change the "share" access. It now says anyone with access to the link can view it. Try it and let me know! 

http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs

It works now!  Thank you so much! :)

post #6137 of 6398
Quote:
Originally Posted by crazygrammie View Post

I finally printed it all out!! I have a question. I made a 'rainbow' cake out of the vanilla recipe (that people rave over) it came out really dense. all of the food color I imagine but how to do it without changing the amazing flavor, texture?

All the stirring breaks down the stuff that allows cakes to rise (thickens the gluten?).  But mine have been coming out fine.They don't rise as much, but they also are not overly dense. I even prefer the texture.

 

I just dump a huge glob of color in all at once, and use a large spatula to stir it in. If you still have trouble, add another egg white or use all water (no creamer).

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 #6138 of 6398
wow fantastic recipes guys
post #6139 of 6398
Quote:
Originally Posted by MacsMom View Post

Oay, I tried to change the "share" access. It now says anyone with access to the link can view it. Try it and let me know! 

http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs

thank you MacsMom, it worked!

Quality, not quantity...
Reply
Quality, not quantity...
Reply
post #6140 of 6398

Anyone have a good cherry, strawberry, mango, and/or pineapple scratch cake recipe they wouldn't mind sharing? I know a lot of the these WASC recipes are really flexible for adding fruit and things but I have not had much luck. My cakes always come out dense/flat/wet.  Too much liquid?  I am probably just not making the appropriate adjustments for the pureed fruit. I prefer to not use jello.  I am playing around with fromscratchsf's scratch WASC recipe and love it so far.  Not sure how to modify to accomodate fruit flavors.  Thanks!

post #6141 of 6398
I love this thread!
post #6142 of 6398
Quote:
Originally Posted by MacsMom View Post

icon_biggrin.gif
I use the WASC recipe as my base and start substituting from there: Flavored coffee creamers, juices, liquers, thawed frozen margarita concentrate, coffee, melted ice-cream, flavored yogurts in place of sour cream, pudding mixes, LoRann flavored oils...

what is the WASC recipe???  (I'm a newbie!)

yesacregnis

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yesacregnis

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post #6143 of 6398

I think it is on the very first page or two of this thread. Do a search for either FromScratchSF"s recipe which is a scratch version. 

post #6144 of 6398
Quote:
Originally Posted by yesacregnis View Post

what is the WASC recipe???  (I'm a newbie!)

It is White Almond Sour Cream. When I first made the recipe I fell in love, and then began experimenting with flavored creamers; it has evolved with help from everyone.

 

There is a recipe for a scratch version on the google doc.

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 #6145 of 6398

i did a pumpkin cake with a salted caramel buttercream filling... it was amazing and devoured lol

another favorite is lemonade- not lemon ( looks like a white cake- surprise lol) with a raspberry italtian buttercream filling - another win!

post #6146 of 6398
Hi ya'll,
Is there an eggless WASC recipe? Or anyone who has made an eggless cake?
Thanks
I
post #6147 of 6398

I'm with cakelady...I love this post.  Of the many wonderful bits of advice and information I find on Cake Central, this is the most inspiring and mouth watering.  This post should mark approximately the 6137th reply, and it is my first post.  Macsmom and Chef_Stef and so many more that it would be impossible to list, thank you for generously sharing your ideas, recipes, and expertise.  Cake LOVE to you all.

 

Angie

BlueRubyCakes
 

post #6148 of 6398
Quote:
Originally Posted by avrotier View Post

I'm with cakelady...I love this post.  Of the many wonderful bits of advice and information I find on Cake Central, this is the most inspiring and mouth watering.  This post should mark approximately the 6137th reply, and it is my first post.  Macsmom and Chef_Stef and so many more that it would be impossible to list, thank you for generously sharing your ideas, recipes, and expertise.  Cake LOVE to you all.

 

Angie

BlueRubyCakes
 

icon_biggrin.gif Welcome to Cake Central!  I learned everything I know here, so glad this thread is helping others create a fun list of flavors.

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 #6149 of 6398
Wow I learn so much
post #6150 of 6398

Noveen -- 1 cake mix, your choice of flavor, plus 1 can of soda (I like root beer), your choice of flavor, at room temp. That's it. Mix the two together as you normally would -- although I use a slow speed and a shorter time if I can. Bake as usual. Works surprisingly well.

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