Thank you sooo much for this receipe for the white chocolate raspberry creamer cake... I made it last night and put white choc. raspberry filling and covered in raspberry buttercream frosting and people at my work are going NUTS for it...

SOOOOO yummy!

So since I could only find chocolate raspberry creamer, do you all think it will still taste ok with white cake, raspberry filling, and regular buttercream? Or, do I need to switch to chocolate cake and chocolate buttercream? I've never made chocolate bc, so I hope you all think regular bc will be ok.

This sounds so good! I can't wait to try it! Thanks all for sharing.

OK, I am finally getting a chance to make the WASC cake. I just put it in the oven. I used the ingredients in the recipe as called for with the exception of substituting half of the water with the White Chocolate Raspberry creamer and used Almond emulsion instead of extract. I can tell ya that I had to taste the batter (normally don't do this) and it was heavenly. Can hardly wait for it to be done. Get back with ya in a bit to let you know the results

i'll be the guinea pig. how far in advance can i make the raspberry filling? we'll be eating the cake sunday. also if anyone has ideas for simple, yet elegant decor of the cake, please share!

Okay, I'm a nut case

I put 2 2/3 cups of the creamer replacing all the H20. But my word, it was sooooo good!!!

this is the one!!

I'm a total newbie to cake decorating and it's taking over my LIFE! lol. I just wanted to say thanks for the WASC recipe and creamer idea........I'm baking a mother's day cake for Sunday and decided to use this recipe. Just baked the cake this morning and judging by the scraps I sampled, it's a total WINNER! Absolutely love it. I'll be doing a creme filling with white choc pudding and raspberry preserves. Can't wait to put it all together

hnogden...i planned on baking the cake and decorating tomorrow. So it sounds like I should be ok to make the filling today. Just let it cool completely and then refrigerate? Thanks a lot. Like I tell my kids, I'm ready to rock n roll! Just gotta figure out how I'm gonna decorate this thing...

I'm new to this addicting website also and I must say that I learn something new everytime I log on! I just read all 10 pages of this thread and want to thank everyone for all of their info and advice!! I've always been a boxed-cake-mix kind of girl--it's more fun to decorate than bake for me-- but I'm gonna get busy on this recipe right away! Can't wait to try it! You guys rock!

I just took my WASC cake out of the oven. I used a little over 7 cups of batter in my 9x13 pan just like I usually do. It did not rise as well as my boxed cakes normally do. I don't know if this has been mentioned before but next time I make one, I'll put more batter in the pan. It doesn't brown like my regular box cake mix batters but it seems to be done in the right amount of time and it sure smells good......

i can't wait to try this. BUT i have a question, does anyone else usually use milk instead of water? and Butter instead of oil? will this mess up the recipe at all???
I hope my family likes it, they are so stinking picky. i am too, very but i'm willing to try anything new in the cake world only.
Also, making this Rich Cream Filling is it expensive? my Heavy cream is almost $5. and i never, ever use it all since i don't make cakes that often. suggestions?

thanks!
Kat

oh and i wanted to say when i "save" is to keep it in my posts. I don't like using the watch topic feature cause of all the emails i get.

butternut.........I had no problem with mine rising really well. In fact, I had to do a little leveling because the crowns were so nice and high. I didn't half the recipe and the whole recipe fit nicely into 2 9x13's. Mine were golden and pulling away from the pans around the edges and just slightly golden on the tops. Did you notice the lower baking temp of 325? If you accidentally missed that and baked them at 350 (which I almost did!) it might be the reason for yours not rising as well...? Dunno, but just a thought.

Where do you get the recipe for the raspberry filling?

OMG!!! This sounds wonderful!!! Just what I needed for Mother's Day!!! You guys ROCK!!!! I would have never thought of using the creamer....my mind is racing with all the different combos you can do.....I can't wait to go to the store tonight! Thanks a million!!!!!

I've made the WASC lots of times but I have always added at least a teaspoon of baking powder to the dry ingredients. I just figured that with the added flour and sugar, it could stand a bit more leavening. My cakes always rise flat and level with the Magic Line pans that I use. There are so many factors as to why a cake doesn't rise. Old cake mix, oven temp. is off, too many pans in the oven at one time and I'm not sure if this would effect it or not but I've always made sure everything was at room temperature (eggs, sour cream). Good luck! I'm baking this cake tonight with the White Chocolate Raspberry Creamer and can't wait to try some!

I use cream and 1/2 and 1/2 in my BC so which would I switch out with the white chocolate raspberry creamer?

wgoat5,

If it were me I'd switch it for the 1/2 & 1/2 as I think whipping cream helps make your icing fluffy!

Thanks Christeena

I posted this in another forum on CC, but I'm getting no hits. hnogden, you've helped me out so much thus far. Could you, or anyone else familiar with this recipe help me out...

For the first time, I have made the Raspberry Filling recipe.
http://www.cakecentral.com/cak.....lling.html
It says that as it sets it will be a jelly consistency. Mine has been sitting and setting for about 4 hours, and it is a tad bit thicker than syrup. How long does it need to set? What should I do to thicken it up? Add more corn starch and water mixture? It tastes great, but it is not thick at all. HELP!

Heatherly30. If you placed the cornstarch slurry in and brought it to a boil let boil for a few min till it thickens, let it cool to room temp and then place in the fridge. Think of what happens to gravy when you put it into the fridge after thanksgiving. IT turns to jello practically. If for some reason this does not work you could add some more thickener.
Just place the raspberry filling back into the pan let it come up to heat. Add the extra thickener, bring to a boil. (remember thickeners of any kind dont reach their full strength until they have boiled.) Let boil for a min and then cool to room temp and throw in the fridge again to cool completly.
Hope this helps.

thank you, thank you...i will refrigerate and see what happens!

Ok. I rushed out to Walmart after reading this post. Got the White Chocolate Raspberry and rushed home and made cupcakes.

You have to try it!!!!! This is so delicious!!!!! My new favorite recipe.
I will be substituting some of the other flavors they have as well.


Thanks, hnogden for sharing this information!!!!!

I am going to try this with my next cake!!

Oh oh oh oh -- guess what I found today!!! The White Chocolate raspberry creamer at Farmer Jack!!! When I got it home and opened it, I tasted a little and it was awesome!! I don't normally even like the flavored creamers, but this one and the Coconut one were to die for!! I can't wait to try this cake!! Thanks again for sharing!!!

I know most have posted reviews after trying this creamer in the WASC but has anyone tried the White Chocolate Raspberry creamer in a scratch cake recipe yet? I would like to hear some compare the finished flavor results with that of the WASC and scratch yellow or white cake.