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HELP! Gourmet flavors???? - Page 418

post #6256 of 6395
Quote:
Originally Posted by lelisga View Post

Hi! i dont understand what mean wasc. iam new. sorry my english is not good i try.
post #6257 of 6395
Quote:
Originally Posted by lelisga View Post

 

I think it means White Almond Sour Cream.

post #6258 of 6395

@ lelisga, congratulations on your effort. English is a difficult language and I admire your reaching out to this forum for information. WASC stands for  

White Almond Sour Cream. It is a popular cake with numerous variations and can be found in the recipe section.

 

@Cakemommy, I have a number of recipes for curds of all flavors. (I love fruit curds.) They range from somewhat involved to my latest favorite, Microwave! How simple and delicious it is. I promptly bought some limes and made all three versions, freezing them in 2 C. quantities in Zip Loc freezer bags for future uses.

 

MICROWAVE LEMON CURD WITH LIME & ORANGE VERSIONS

 

3/4 C. Sugar

1/2 C. Fresh lemon juice

Grated rind from 2 lemons

3 Eggs

1 Egg yolk

1/2 C. Butter

 

1. Combine sugar, juice and grated rind in a blender. Blend on highest speed until you can barely see grated rind.

2 .Add eggs and pulse several times.

3. Melt butter in a 2 Qt. batter bowl. Pour into blender through the hole in the lid while machine is on low.

4. Pour the mixture back into 2- Qt. batter bowl and microwave on HIGH for 3-4 minutes, whisking well after each minute. Toward the end, whisk every 15-30                  seconds. Don't let mixture boil. It should be thick with a nice coating over the spoon. It will thicken when chilled.

5. Store in clean glass jars in the refrigerator for 3-4 weeks, or up to a year in the freezer.

 

NOTES

 

LIME  VERSION: Substitute lime juice for the lemon and grated lime for grated lemon. 

ORANGE VERSION: Grate find from one orange and one lemon. Substitute orange juice for the lemon juice.

 

I like to add a touch of fooe coloring to the lime and orange. Otherwise they are yellow and look almost identical to the lemon.

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

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

Never fear shadows. They simply mean there's a light shining somewhere nearby.
Reply
post #6259 of 6395
Quote:
Originally Posted by lelisga View Post

Hi! i dont understand what mean wasc. iam new. sorry my english is not good i try.

It's an acronym for the recipe White Almond Sour Cream 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 #6260 of 6395
Milkmade42, microwave lemon curd YUMMY! Can't wait to try this, thank you!
post #6261 of 6395
Veena's Art of Cakes
Unforgettable cakes for memorable occasions
 
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Veena's Art of Cakes
Unforgettable cakes for memorable occasions
 
Reply
post #6262 of 6395
Quote:
Originally Posted by milkmaid42 View Post

@ lelisga, congratulations on your effort. English is a difficult language and I admire your reaching out to this forum for information. WASC stands for  

White Almond Sour Cream. It is a popular cake with numerous variations and can be found in the recipe section.

 

@Cakemommy, I have a number of recipes for curds of all flavors. (I love fruit curds.) They range from somewhat involved to my latest favorite, Microwave! How simple and delicious it is. I promptly bought some limes and made all three versions, freezing them in 2 C. quantities in Zip Loc freezer bags for future uses.

 

MICROWAVE LEMON CURD WITH LIME & ORANGE VERSIONS

 

3/4 C. Sugar

1/2 C. Fresh lemon juice

Grated rind from 2 lemons

3 Eggs

1 Egg yolk

1/2 C. Butter

 

1. Combine sugar, juice and grated rind in a blender. Blend on highest speed until you can barely see grated rind.

2 .Add eggs and pulse several times.

3. Melt butter in a 2 Qt. batter bowl. Pour into blender through the hole in the lid while machine is on low.

4. Pour the mixture back into 2- Qt. batter bowl and microwave on HIGH for 3-4 minutes, whisking well after each minute. Toward the end, whisk every 15-30                  seconds. Don't let mixture boil. It should be thick with a nice coating over the spoon. It will thicken when chilled.

5. Store in clean glass jars in the refrigerator for 3-4 weeks, or up to a year in the freezer.

 

NOTES

 

LIME  VERSION: Substitute lime juice for the lemon and grated lime for grated lemon. 

ORANGE VERSION: Grate find from one orange and one lemon. Substitute orange juice for the lemon juice.

 

I like to add a touch of fooe coloring to the lime and orange. Otherwise they are yellow and look almost identical to the lemon.

This sounds amazing easy and YUMMY!!  Cant wait to try it!  Thank you for being so helpful!

Quote:
Originally Posted by VeenasArtofCakes View Post

Here's one of my list posted on my Facebook page.. Tip Thursday..

http://www.facebook.com/photo.php?fbid=375292552569600&set=a.377828872315968.77051.151626264936231&type=3&theater

Loving looking thru all your Tuesday Tips!  Very cool thing to do!

post #6263 of 6395

white almond sour cream :-)

post #6264 of 6395
Quote:
Originally Posted by VeenasArtofCakes View Post

Here's one of my list posted on my Facebook page.. Tip Thursday..

http://www.facebook.com/photo.php?fbid=375292552569600&set=a.377828872315968.77051.151626264936231&type=3&theater

Thank you for sharing! I loved reading all of your Thursday Tips :)

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 #6265 of 6395
Wow is all i can say!!! Macsmom and Chef-Stef you have me craving cake and wanting to try out all of these amazing recipes. I'm looking for a recipe for a simple but wonderful go to basic vanilla or white cake. Also a peanut butter buttercream icing. Anyone want to share a recipe with me please.
post #6266 of 6395
Wow so many choices from so many talented people!
post #6267 of 6395
Are we allowed to use these recipes and put the flavors on our site?
post #6268 of 6395
Quote:
Originally Posted by BatterUpCake View Post

Are we allowed to use these recipes and put the flavors on our site?

It would be copyright infringement unless you gave proper credit.

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 #6269 of 6395

Is there a certain way that you would like credit to be given? A link or "thanks to MacsMom for these lovely recipes"? I was under the impression that a recipe could not be copyrighted. Don't take that in anyway that I would not want to give credit...the question was just for curiosity's sake. I appreciate you sharing these! I want to eat them all tonight...

And is there a certain one that you would recommend for a situation where you are told...oh I don't care what flavor it is...it just needs to be over the top!? They all look over the top to me!!


Edited by BatterUpCake - 7/10/13 at 3:13pm
post #6270 of 6395

I believe that a list of ingredients cannot be copyrighted, but the directions for what to do with them can.

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply
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