Most of my cakes have been standard, choc., vanilla or butter, but I want to expand my flavors, I have tryed to use the creamers, both the powder and the liquid, but I can not taste the flavor, no matter how much I add, does any one have a nice versitile (sp) recipe that I can use? Thanks
i use sylvia weinstock's yellow cake recipe for almost everything. i simply add a pudding box and different extracts to flavor it differently. its my vanilla, french vanilla, white choc, strawberry, lemon, orange, and cookies n cream. then i different recipes for choc, red velvet, carrot, spice.
If you have favorite recipes but just want to vary the flavors, I'd recommend just varying the extracts:
www.nationalflavors.com
National Flavors threads:
(Gives some product prices and quality feedback.)
http://forum.cakecentral.com/cake-decorating-ftopict-182341-.html
http://forum.cakecentral.com/cake-decorating-ftopict-263273-.html
http://forum.cakecentral.com/cake-decorating-ftopict-238741-.html
The WASC cake recipe is very versatile and as written (using DH mix) makes a tad over 14 cup:
(Enough for a 12x18x2 or halved a 13x9x2.)
http://tinyurl.com/2cu8s4
The above is the expanded flavors version. You can add white chocolate, lemon or berry juice, liqueur or liquor, change the extracts, use different flavored cake mixes and more.
Scratch cake & frosting recipes using liquid coffee creamers:
http://forum.cakecentral.com/cake-decorating-ftopict-159851-.html
HTH
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