Ok...for those of you that are waaayyy more experienced than myself. I've gotten the basic chocolate and vanilla down and I want to branch out to master some different cake flavors and fillings. Can anyone enlighten me? Is it a matter of just adding flavor oils to a vanilla mix? Or is there a trick to it? And what about the fillings? I want to stay away from the sleved stuff... i wasnt real impressed. Thanks all!
One filling I make that NEVER fails to impress is my chocolate whipped ganache. It's sooooo easy. Take 2 c of heavy whipping cream and whip till stiff with 2 tbs granulated sugar. Melt 8oz chocolate (semi sweet) and pour into the whipped cream, beat on high until it 'looks right'.
It is SOOO good!!!!
I have alot of baking experience so I just kinda throw things in together. Like chocolate cherry cake, I add 2 tbs of marashino cherry juice and 4 oz melted chocolate to the recipe, then about 1/2 c chopped cherries. If there is anything specific you want to know about, feel free to PM me 
it's all about trial and error. I just add stuff to white cake and see how it turns out. I also do it with chocolate sometimes they are good sometimes they end up in the trash. Make sure to write down what and how much you are adding so that if you like it, you can re-create it. I sometimes replace the milk in recipes with juices, fruit purees, and liqueurs. The same goes with fillings. I love using pastry pride and mixing that with different fruit and chocolates. I don't like the pre-made sleeve fillings so I do a lot of experimenting. Buttercream works great as a base for different flavored fillings.
Quote by @%username% on %date%
%body%