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HELP! Gourmet flavors???? - Page 425

post #6361 of 6396

I too am confused by what can be substituted for what... do you use equal amounts of creamer where you usually use milk, replace eggs with flavored oils?? Help :oops:

post #6362 of 6396
I'm sure this has been asked before, but what can you use for the fillings if bettercreame and frostin pride is unavailable to you? icon_smile.gif
post #6363 of 6396

I'm sorry - what is the base cake recipe Macs Mom relies on?  W something?  I am LOVING all these flavours, although most of them are not available to use in their current form!  I am going to have to experiment!

 

Thanks to all of you!

post #6364 of 6396
Its called the WASC Cake..White Almond Sour Cream Cake...
post #6365 of 6396

Oh, thank you so much!

post #6366 of 6396

  Hi MacsMon,

 

  I'm wanting to try some of your cake recipes, do you have a page where I can find the recipes with ingredients and measurements?? Thanks :)

 

  Olivia

post #6367 of 6396

The flavor combos here are amazing!!!!! I tip my hat to you guys!

post #6368 of 6396

CHOCOLATE WASC WITH CHERRY PIE FILLING?

 

Hello ~ I've been searching this thread all morning but thought maybe someone would post a reply before I get the answer... there's a lot of info here, which I love! *thanks!*

 

So, would I follow all the added ingredients for the Chocolate WASC to my box mix... and could I STILL ADD CHERRY PIE FILLING ~ or will this turn out to be too moist & wet?

 

Help! I'm baking as soon as I find this answer this morning! Thanks for everyone's help on so many things! This site is the best!

post #6369 of 6396
I would cut the liquid in half. Should be fine otherwise. icon_smile.gif
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 #6370 of 6396

I think I'll just drain the cherries... and give it a go. I'll report back!

post #6371 of 6396
Quote:
Originally Posted by Bzer View Post

once you reply to this thread you should see the watched topic on the bottom of the page. Hope this helps
post #6372 of 6396
Quote:
Originally Posted by Hoosier Mama View Post
 

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.

 

Hi! I PM'd you :)

post #6373 of 6396

I've been on break from the baking/decorating world since I had my daughter ... Oh I how I miss baking these flavours!

post #6374 of 6396
Quote:
Originally Posted by MacsMom View Post




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.

 

Hi MacsMom!

 

I'm so glad I came across this post. I make my own homemade cake mix and then proceed with the recipes I'm interested in trying. Well, since I had my girl I haven't made these cakes in a looong time so now with all the cake mix box changes, I've been thinking about how many cups are or were exactly in the cake mix box themselves. I think I may have been adding too much of my own to the recipe.

 

But here you say BC used to have 4 cups, which is fine because I used to use 4 cups in my recipe. Do you remember how many cups DH had in their package?

 

ALSO, my homemade cake mix recipe doesn't contain baking soda so is there an amount of baking soda I should always add while making these cakes?

 

Thanks!

post #6375 of 6396
Quote:
Originally Posted by Squeeky3 View Post
 

 

 

 

But here you say BC used to have 4 cups, which is fine because I used to use 4 cups in my recipe. Do you remember how many cups DH had in their package?

 

ALSO, my homemade cake mix recipe doesn't contain baking soda so is there an amount of baking soda I should always add while making these cakes?

 

Thanks!

The cake mixes already have the rising ingredients in them, so there is not a need to add baking soda to the WASC versions. If you have always been using your own homemade mix, you should not have to change anything, just continue making it the way you always have. In any case, the WASC is such a forgiving recipe that no changes are even necessary to account for the missing volume of cake mix. 

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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