Okay, I know how to make a great moist cake using sour cream and pudding mix... added to the cake mix - but how do I take it a step further? Does anyone add any extra flavoring to their cake mixes? I have heard a lot about the creamer flavorings - what is that for - cake or frosting and how much is used when it is used - LOL!!!!
Syrup wash - why would you use it? Do you use it on every cake that you do? When do you add flavoring to it? When do you apply it? How long after you apply it do you frost the cake?
Lastly, how do ya'll get your cute designs under your username? EVery time I try to personalize my information - it tells me - the file is too big?
I apologize for the range of questions... thought I would kill several birds with one stone.
Thank you for your time on my questions
I definitely do not overbake... I am not having a moist cake problem. I just wanted to know if there is more that you can do - flavor-wise - for that WOW factor!!!!
The syrup wash - was just for F.Y.I. - did not know about it - wanted to know if I should use it - kinda thing - just being a sponge in the cake world and trying to absorb as much information as I can.
as far as the avatar (image below our user names) the file can't be larger than 6 kb. thats REALLY small, so i asked my husband to make my pic of our ferret that size. the original photo i used was something like 150 kb. unfortunately i don't know how he did it! but if you have photoshop or somekind of jpeg program you can try to make your image file small enough using that.
i never add extra flavor to my cake mixes, but thats just me. combinations between fillings and cake always seem flavorful enough for me. and i haven't heard of using the coffee creamer.
i've never used the syrup wash on my cakes, but i've read that its to keep them moist. it seemed like a lot of work, and i haven't noticed a lack so i've never bothered. my cakes turn out great with just the filling and a good cake recipe. sorry if im not more help! if you want i can ask my husband what he did to make my avatar small enough.
You can use liquid coffee creamer in your cake batter to enhance or add flavors. When I do it, I replace the water with coffee creamer. In any case, I always replace the water with milk (if I'm not using creamer), I think it gives the cake a little bit of a richer flavor.
I don't use a syrup, so I can't answer that question. And I'm not computer literate enough to answer your avatar question very well. What I did was go to one of the image options in my photo program and it gave me the option to size it. Sorry I couldn't be more help!
I use simple syrup all the time at work. The cakes are a lot less moist and quite a bit denser then the box mixes you make at home. The cakes sit in the freezer and tend to dry out a little more too. I use a spray bottle and mist my cakes, layer by layer. I have added flavorings, but it doesn't really change the flavor of the cake. It's just to add moistness. The recipe is equal parts of water to sugar, boil for a few minutes, then cool. You can add orange slices, , cinnamon sticks, lemon slices to the pot also. Add liquor after it comes off the stove.
Welcome to CC iluvcakes5!!!!
I recently began reading about the coffee creamers too. I add 1/2 cup of the creamer and 1/2 cup of water to my mixes and it does add some flavor. I use Duncan Hines mixes though with a packet of Dream Whip, 4 eggs and 1 cup of water normally. To the French Vanilla mix I add the French Vanilla coffee creamer and it made like a pound cake consistency but moist and had a real smooth flavor to it.
I've not tried it in icings yet but I've read here where people do. I don't want my icing not to be real white though. I guess in chocolate it would be great especially the Amaretto creamer.....
Thank you, all, for your time on my thread. Being new to the cake world - there is not a lot that I know. I have never taken any classes, so I am learning as I go.
As far as a filling... the cakes that I have made - the people have never requested a filling of any kind. So, I just put buttercreme in between my layers.
Thank you again
I read this a couple of days ago on here it helped explain to me the whats and whys of simple syrup.
http://forum.cakecentral.com/cake-decorating-ftopict-112801-sinpal.html+syrup
hth
My favorite filling is a raspberry filling that I got the recipe for here from Perrystcakes......its one package frozen raspberries, 1/2 cup sugar (heat until bubbly) then wisk together 1 TBS water and 1TBS cornstarch) remove berries from heat, wisk in cornstarch mixture...return to heat until mixture becomes thicker.....then just put it in the fridge until you are ready to use....it is sooooo good. I have been known to run it through a sifter to remove seeds but I have also used it without doing that......my family just loves it.
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