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HELP! Gourmet flavors???? - Page 427

post #6391 of 6395
Quote:
Originally Posted by LoveonCloudCupcake View Post

What is the best way to get pistachio cake?? A renowned baker back home that made my wedding cake makes the most delicious pistachio cake. And I'm pretty sure she doesn't use pudding.
I tried a WASC mix with adding pudding and a dram of LorAnn Pistachio flavoring and didn't care much for the sharpness from the flavoring.

What about pistachio paste?

 

you used the whole dram for like 6-8 cups of batter?--you only need like several drops of the lorann flavor-- i usually pour it into the lid and pour that into my mixture to taste--a whole dram is way too much--that's why it's too sharp--

 

but sure--pistachios is how you get the flavor--pistachio paste is not a bad idea--but i would revisit the pudding & lorann first if it was me--my taste buds are familiar with the pudding so that would work for me--when pastry chefs design new flavor combos they use a greater percentage of known flavors with a small percentage of the new--

 

best pistachio baking to you--

 

oo-ooh got a thought popping out--what about pistachio ice cream--

 

one box cake mix

one full pint melted ice cream (if it's short add milk or cream to get it to 16 oz.--except now the cake mixes are less so--whatever)

3 eggs

 

from the cake mix doctor

anytime you judge somebody and
you judge something that makes them happy 
that's your weakness speaking ~~ hilaria baldwin
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anytime you judge somebody and
you judge something that makes them happy 
that's your weakness speaking ~~ hilaria baldwin
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post #6392 of 6395
Oh maybe that's where I went wrong?? I'm so new to using the drams. Lesson definitely learned! I think I only used one box of Pilsbury so yeah haha.
Thanks for the clarification.

I might have to try the ice cream, IF I don't eat it all first. I would love to make a from scratch pistachio cake as well without having to use a whole bunch pistachios just for flavor.
"When Life gives you Lemons, make lemon cupcakes "
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"When Life gives you Lemons, make lemon cupcakes "
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post #6393 of 6395

spumoni! pistachio, cherry and chocolate-- who needs cake anyway :-D

 

fwiw--i got a wonderful bunch of all these great like 2-3 ounce samples of amoretti flavors and oils and bladeebla--without a drop of instruction on the strength or how to use them and while i really appreciated their generosity i never wound up using them because i didn't know how and i never wanted to experiment to that degree to make it work with all this random delicious sounding stuff--i guess that's my bad but all that to say i know exactly how you feel on the 'how much to use' thing--

anytime you judge somebody and
you judge something that makes them happy 
that's your weakness speaking ~~ hilaria baldwin
Reply
anytime you judge somebody and
you judge something that makes them happy 
that's your weakness speaking ~~ hilaria baldwin
Reply
post #6394 of 6395

The Pistachio Cake recipe guide in the google doc suggests pistachio ice cream too. When I make mine, I use melted Pistachio Kulfi ice cream for some of the liquid portion along with the pistachio pudding and finely ground pistachios. I don't even have a pistachio compound and the cake flavour was perfect.

 

But boy, is it one expensive cake!

post #6395 of 6395
I'm new to CC, and I see I'm almost 5 years too late on this thread and hopefully someone replies!!
What about the more "basic" fillings for chocolate, vanilla etc cake.
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