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HELP! Gourmet flavors???? - Page 424

post #6346 of 6398

Help please! It seems like these cake boxes just keep getting smaller! I am preparing to make Heavenly Pumpkin Spice Cake. The recipe calls for a 18.25 oz package of spice cake mix. When I check my Betty Crocker spice cake, it comes in at a meager 15.25 oz. So....do I pop open another box and add 3 oz?

post #6347 of 6398

Make your own cake mix, and you won't have to worry about the size of the box mix.  I use this great recipe posted by I Am Baker.  Here's the link:  http://iambaker.net/homemade-cake-mix/

I keep a large container of this in an airtight container and just measure out what I need.

Hoosier Mama Confections

http://www.hoosiermamaconfections.com

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Hoosier Mama Confections

http://www.hoosiermamaconfections.com

Reply
post #6348 of 6398

If the pan size is larger than 9" I add an extra 2 cups of mix, 1/2 c flour, 1/2 c sugar, 1/2 c sour cream, 2/3 c liquid.  I do end up with with open bags of cake mix wrapped up in my fridge, but they eventually get used pretty quickly with outhr cakes.

 

Thanks, Hoosier Mama, for the recipe.

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 #6349 of 6398

...And 1 extra egg.

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 #6350 of 6398

I just got finished making my in-laws 50th Anniversary cake using 5 different flavored cake mixes.  I opened another box, added it to the smaller box, and weighed it until it reached 18.25 oz.  I then proceeded as usual according to the WASC recipe!  It came out perfect.  The opened box with leftover cake mix I have used for small batches of cupcakes later.

post #6351 of 6398
Wow!! For someone just starting out.... these lists are amazing! Thank you for sharing! I'm excited to try some for fun and see how they turn out. I'm still learning and only offer two flavors! I feel so behind. lol. Then again, I'm just making my first paid cake this weekend. icon_smile.gif I have SO much to learn! icon_smile.gif
post #6352 of 6398

This thread is amazing!

 

I love giving my cakes a twist and hardly follow a recipe to the dot.

 

You guys are truly amazing. Macmom, ur list gives me so many ideas!!!

 

Last night I had 3 orders and it was all new flavours.

 

1st cake:

green tea genoise cake, filled with green tea infused cream cheese, and topped the fresh cream and green tea crumbs

 

2nd cake:

Black sesame genoise cake filled with fresh cream with black sesame and topped wih fresh cream

 

3rd cake: (client likes orange and chocolate)

I took a chocolate cake recipe and added orange extract, filled it with fresh cream with orange flavour and topped it with chocolate orange ganache. (It smells so divine!)

post #6353 of 6398
Hi! Not sure if you ladies are all in the US or whether you can get these ingredients over there. I've been using Mahlab, which is an Arabic spice originating from cherry stones.. It gives a really delicate flavour which goes perfectly with citrus.. Great for a delicately flavoured wedding cake. It comes as a powder. My favourite simple flavouring is cardamom, again it is amazing with either citrus or warm spices...
post #6354 of 6398
I just made the wasc cake using yogurt as sour cream and also used pudding to replace some liquid..the cake came out really dense more like pudding...I whisked the pudding with milk bf adding it to the mixture..should I have used it dry?..not sure what I did wrong...
post #6355 of 6398

Yogurt has made my cakes come out almost rubbery sometimes. And yes, use the pudding mix dry.

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 #6356 of 6398
Ok..will try the pudding mix dry and see what happens..I made another batch right away with only the yogurt and it was perfect!
post #6357 of 6398
Dinobakes..pls what's ur fresh cream made up of?..do u mind?
post #6358 of 6398
Im so a newbie, I would like to thank everyone.
post #6359 of 6398
Quote:
Originally Posted by MissJoyous View Post


Still trying to figure this out... substituting these things for ... what other things...?


GREAT list ~ thank you for sharing! We have some of the same ideas, I just don't know how to pull many of mine off!

I'm slowly reading through this thread but I would like to know the answer to this as well. What exactly are we substituting? I'm not too good with the science behind baking somi don't want to screw my cakes up by substituting the wrong things.
post #6360 of 6398
Quote:
Originally Posted by fidelis118 View Post


I'm slowly reading through this thread but I would like to know the answer to this as well. What exactly are we substituting? I'm not too good with the science behind baking somi don't want to screw my cakes up by substituting the wrong things.

 

I can't tell what this refers to.... Various liquids can be substituted for each other (?)

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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