Help! Gourmet Flavors????

Decorating By tcakes65 Updated 26 Jun 2019 , 12:51am by SandraSmiley

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MacsMom Posted 18 Feb 2009 , 3:30am
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Quote:
Originally Posted by JawdroppingCakes

Goodness Macsom, those are alot of recipes and they all sound devine! I have one question that I hope you can answer. How do you make your root beer float cake. My daughter just picked that flavor for her 10th birthday cake. Can you share with us how you make it.Thanks in advance.




For the Root Beer Float cake I just use rootbeer in place of the water (WASC recipe, as always icon_rolleyes.gif , with white cake mixes) and use 2 t vanilla with 1 dram of LoRann rootbeer flavor. Oh, and I add a pkg of cheesecake pudding mix. I use LoRann rootbeer in the MMF, too (nummy!).

The filling is... drumroll, please!... Frostin' Pride or Bettercreme with 2 pkgs of white chocolate pudding mix to make it thicker and tastier.

(And thanks, Chiara!)

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JawdroppingCakes Posted 18 Feb 2009 , 3:33am
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Thanks Macsmom for the quick response but my daughters cake is on Friday and I do not have the root beet flavored oil. What would you recommend instead.

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MacsMom Posted 18 Feb 2009 , 3:34am
post #273 of 6535

LOL!!! I was going to tell y'all how I re-named the Tropical Dream cake that was on LoRann's website with mandarin oranges, mango puree, and tangerine and pineapple flavorings.

I thought "Mantango" was clever until I thought, "Hmmm, that sounds familiar." Then it dawned on me that mandango was a word, but I had no idea what mandango meant so I Googled it.... icon_redface.gif I'm thinking maybe Mantango isn't a good idea, lol.

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MacsMom Posted 18 Feb 2009 , 3:35am
post #274 of 6535
Quote:
Originally Posted by JawdroppingCakes

Thanks Macsmom for the quick response but my daughters cake is on Friday and I do not have the root beet flavored oil. What would you recommend instead.




Schillings has rootbeer extract. Look for it with the rest of the extracts in the baking aisle and use 2 tsp of it.

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JawdroppingCakes Posted 18 Feb 2009 , 3:39am
post #275 of 6535

Thank you so much for your help! One more thing...sorry...is there a specific box of mix that you favor more than the other?

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jessigurl182 Posted 18 Feb 2009 , 3:53am
post #276 of 6535
Quote:
Originally Posted by MacsMom


I thought "Mantango" was clever until I thought, "Hmmm, that sounds familiar." Then it dawned on me that mandango was a word, but I had no idea what mandango meant so I Googled it.... icon_redface.gif I'm thinking maybe Mantango isn't a good idea, lol.




I just googled it.. wow... good idea not to use it icon_smile.gif

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MacsMom Posted 18 Feb 2009 , 4:51am
post #277 of 6535
Quote:
Originally Posted by JawdroppingCakes

Thank you so much for your help! One more thing...sorry...is there a specific box of mix that you favor more than the other?




I prefer Betty Crocker, I'll use Pillsbury, but I won't go near Duncan Hines.

DH tends to bake differently than others, either sinking or spilling over the top of my pans, and it doesn't seem to stay as moist as the others.

When I use the WASC recipe I fill my pans at least 3/4 full, use Bake Even strips, and bake at 325. I don't know what it is about DH, but it doesn't like long, slow baking.

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jessigurl182 Posted 18 Feb 2009 , 5:31am
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MacsMom, I think we all are very grateful that you have been so kind as to answer all of our questions. YOU ROCK! I wanted to ask you how you make all the different cheesecake fillings such as amaretto, chocolate, lime, strawberry, banana etc. Thank you again!

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MacsMom Posted 18 Feb 2009 , 4:13pm
post #279 of 6535
Quote:
Originally Posted by jessigurl182

MacsMom, I think we all are very grateful that you have been so kind as to answer all of our questions. YOU ROCK! I wanted to ask you how you make all the different cheesecake fillings such as amaretto, chocolate, lime, strawberry, banana etc. Thank you again!




I've begun calling it "whipped cheesecake filling" because I don't want my customers to expect a baked cheesecake. I start each in the same manner:

Beat 2 pkgs dry cheesecake* pudding mix into liquid Frostin' Pride (2 lb carton) 'til whipped thick. *If banana, I use banana pudding mix. If chocolate I use 2 cheesecake pudding mixes whipped into chocolate Bettercreme - CBC has a strong chocolate flavor and the cheesecake pudding mix mellows it just right.

Next
Cream 16 oz neufetchel cheese (it's softer) and blend into Frostin Pride mix.

Flavoring
Add appropriate ingredients: Seedless raspberry preserves or fruit pastry fillings, icing fruits (banana is good), LoRann flavors (amaretto, creme de menthe, orange...), caramel, etc.

You can also add 12 oz melted chocolate if you want a lighter, fluffier, truffle filling than the recipe I gave yesterday.

It makes a large batch, but if I have any leftover it freezes fine (thaw in thaw in the fridge).

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tx_cupcake Posted 18 Feb 2009 , 4:15pm
post #280 of 6535

In order to buy the bettercream from Sams do you have to have a membership?

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JawdroppingCakes Posted 18 Feb 2009 , 5:35pm
post #281 of 6535

Macsmom, I was rereading the discription for the root beer float cake and it says that it has a swirl of vanilla....are you mixing two flavors to get a marble effect in it or is it just a solid mix with the flavor in it.

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jessigurl182 Posted 18 Feb 2009 , 6:26pm
post #282 of 6535
Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by jessigurl182

MacsMom, I think we all are very grateful that you have been so kind as to answer all of our questions. YOU ROCK! I wanted to ask you how you make all the different cheesecake fillings such as amaretto, chocolate, lime, strawberry, banana etc. Thank you again!



I've begun calling it "whipped cheesecake filling" because I don't want my customers to expect a baked cheesecake. I start each in the same manner:

Beat 2 pkgs dry cheesecake* pudding mix into liquid Frostin' Pride (2 lb carton) 'til whipped thick. *If banana, I use banana pudding mix. If chocolate I use 2 cheesecake pudding mixes whipped into chocolate Bettercreme - CBC has a strong chocolate flavor and the cheesecake pudding mix mellows it just right.

Next
Cream 16 oz neufetchel cheese (it's softer) and blend into Frostin Pride mix.

Flavoring
Add appropriate ingredients: Seedless raspberry preserves or fruit pastry fillings, icing fruits (banana is good), LoRann flavors (amaretto, creme de menthe, orange...), caramel, etc.

You can also add 12 oz melted chocolate if you want a lighter, fluffier, truffle filling than the recipe I gave yesterday.

It makes a large batch, but if I have any leftover it freezes fine (thaw in thaw in the fridge).




Thank you so much!

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jessigurl182 Posted 18 Feb 2009 , 6:28pm
post #283 of 6535
Quote:
Originally Posted by txcupcake

In order to buy the bettercream from Sams do you have to have a membership?



I think that you do. I know you don't in order to buy alcohol but otherwise you do. If you have a gift card from them they will give you a free day membership you can also purchase a day membership. I am not sure of the cost though.

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Chiara Posted 18 Feb 2009 , 7:54pm
post #284 of 6535

Here are some answers that I can give that might give MacsMom a break...


Yes, you need a membership at Sam's club and at Costco. They will let you in through the doors for a tour but to purchase you have to find someone who will let you use their card. Should actually not be that hard. Ask someone while you are in the store. Bring cash so they don't have to put it on their debit cards.

Other options however are depending upon where you live:

Gordon's Food Service might sell either Rich's bettercreame or the other one which escapes my brain right now.

Also, if yo have a Sysco or Sigma food service in your area they all offer Cash & Carry from their depos with different terms based on which state. In MD. you could just drive up and they had a grocery store type set up for the locals. In MN I cannot recall the terms they had while I lived there. In UT they had it but there was a $100.00 min purchase. So I ended up donating most of the bettercreame to the church freezer for someone to use it in the future when we moved.
All you have to do is call them. They are usually pretty good about explaining their policies. As stated before they are run by state so each one might have different rules.

Next, someone had a nut allergy substitution question. Yes, you can substitute any almond or nut butter for peanut butter. They bake up the same way. My kids still don't know they are not eating peanut butter. Tree nuts cook up the same way and don't affect that many people although they are thrown into the nut allergy thing. Peanuts are not in fact nuts. However, for the purpose of the question I have baked with almond butter and cashew butters for years. NO difference. My kids are 11 & 12 and like them all.

Also, don't forget Nutella (hazelnuts). For those of you who want a chocolate nutty flavour, Nutella (read your ingredients though for knock offs) is all nut butter with a bit milk & chocolate added. I make my kids a reeces chocolate sandwich by using almond & Nutella butters. They think they are eating chocolate bar falvours for lunch but are actually getting a high protein lunch with natural fats.

Good luck.

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Chiara Posted 18 Feb 2009 , 8:15pm
post #285 of 6535

I know this is not so much as a flavour but a type of whipped buttercream. This is the Wh im si cal Ba ke Ho use recipe which I have tried for weeks now to get on here but to no avail. Maybe breaking it up will help get it on and help some people.

This is a great light recipe that is not sickningly sweet and is stable. Now it is a whipped buttercream and I am not sure that it would hold up for flowers and decorations beyond borders etc. but it is my standard now for my basic cakes:

Here goes:

in 1 tsp vanilla dissolve
1/8 tsp salt

add 6 cups powdered sugar

Using whip attachment, whip on low speed.

Add 1 cup boiling water (3/4 on hot days)

Whip until smooth & cooled. This is now a slurry. Don't get discouraged.

Add & whip until smooth again:
2 3/4 cup high ratio or regular shortening of choice
6 oz. butter (1 1/2 sticks) of butter cubed

Turn mixer to med high. Whip until double in volume & is light & fluffly. This takes about 20 mins. Recipe will fill a 5 qt mixer. Makes 9.5 cups

For chocolate: exchange 1 cup of icing sugar for powdered cocoa

Enjoy

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jessigurl182 Posted 18 Feb 2009 , 8:33pm
post #286 of 6535

Does anyone have a Butter cake version of the WASC recipe? TIA

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MacsMom Posted 18 Feb 2009 , 9:04pm
post #287 of 6535
Quote:
Originally Posted by jessigurl182

Does anyone have a Butter cake version of the WASC recipe? TIA




Butter recipe cake mixes don't do well, but using 1/2 cup softened butter in place of 1/4 oil DOES work well icon_biggrin.gif And you can add butter extract for an extra kick.


Root Beer cake - Yes, I forgot (that was a recent change). I marble white cake into the Rootbeer cake in the pan - about 1/3 white to 2/3 rootbeer batter.

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jessigurl182 Posted 18 Feb 2009 , 9:07pm
post #288 of 6535
Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by jessigurl182

Does anyone have a Butter cake version of the WASC recipe? TIA



Butter recipe cake mixes don't do well, but using 1/2 cup softened butter in place of 1/4 oil DOES work well icon_biggrin.gif And you can add butter extract for an extra kick.


Root Beer cake - Yes, I forgot (that was a recent change). I marble white cake into the Rootbeer cake in the pan - about 1/3 white to 2/3 rootbeer batter.




Thank you again you rock!

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susanscakecreations Posted 18 Feb 2009 , 9:20pm
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Well, I know this has nothing to do with gourmet flavors, (I am LOVING this thread!) but I just have to tell you guys that I made the AMAZING Chocolate WASC Cake (thanks, cakepro!) last night for a baby shower cake I'm doing this weekend........
Well, I will NEVER use another chocolate cake recipe except this one ever again!!!!!
When I leveled the cakes, I just HAD to take a bite of the excess cake ........and WOW!!!!!!! This is the most chocolate-y, moist, sumptuous chocolate cake I have ever eaten!!!!!!!
I used coffee in place of the water, and I know that made a huge difference in the taste ~ not like coffee, just a rich chocolate flavor!!!!! (so don't be afraid to use the coffee!!)
Yes, it is indeed the ULTIMATE CHOCOLATE CAKE!!!!!! TRY IT!!!!!!!!!

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sayhellojana Posted 18 Feb 2009 , 11:02pm
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I got my box from Amouretti today and I am so impressed. I got about 18-22 samples (I didn't bother counting) of extracts and compounds as well as a sample of almond paste and almond flour. I'm a big believer that if you can't do basics right, dont bother - so I tried the vanilla bean compound in some leftover buttercream and my gosh. It has an excellent, bold, true vanilla flavor. Good quality! I'm so happy and will definitely be ordering a whole mess of extracts and compounds from them.

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steffla Posted 19 Feb 2009 , 1:21am
post #291 of 6535

Hi, first of all Macsmom, you are an amazingly generous woman and have tons of good karma coming your way. So many of us on here who love decorating have been struggling to find our way with the baking part. I know I have always wanted to expand my flavor choices but have never truly understood the way a recipe works enough to tweak it. Your explanations and suggestions have changed that completely for me and I am truly excited to try my new recipes. I recently began using the wasc cake and it has gotten amazing reviews fromeveryone!!! I am now ready to play with it and am so grateful for all you have shared!!!

Chiara,
First of all, just to clarify, the whipped buttercream recipe you shared does NOT require refrigeration?

Also, do you know...if someone is allergic to nuts is an extract still okay? Like almond extract or does that depend on the person. Many people say, no peanut butter icon_sad.gif due to allergies but I wasnt sure if an extract might still be safe? I know that I still need to check with each customer specifically but do you have a general idea of what an extract consists of???

Thanks so much to all of you, this thread is the best one ever on CC!

stephanie

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kellertur Posted 19 Feb 2009 , 1:49am
post #292 of 6535
Quote:
Originally Posted by Chiara

Also, don't forget Nutella (hazelnuts). For those of you who want a chocolate nutty flavour, Nutella (read your ingredients though for knock offs) is all nut butter with a bit milk & chocolate added.
Good luck.




I make my own Nutella (but I call it "Not-tella") and it only has 2 ingredients. (Homemade ricemilk chocolate and organic hazelnuts.)
I also make other nut versions. It's much cheaper if you can make your own, and it's just as good. icon_smile.gif

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Cakegirl11 Posted 19 Feb 2009 , 5:35am
post #293 of 6535
Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by Cakegirl11

Do you use the recipe that is on this website for chocolate truffle filling?



I modified one from AllRecipes
Truffle filling
16 oz cream cheese, softened
4 c milk chocolate chips (2 bags)
1/3 c butter
1-1/2 t vanilla
2 c PS, sifted

Beat the cream cheese. Melt the chocolate and butter together in microwave; beat into cream cheese. Add vanilla and PS; beat well. It hardens as it cools. You can soften it for a few seconds in the microwave if it gets too thick to spread.




thanks so much!! icon_biggrin.gif

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dandelion56602 Posted 19 Feb 2009 , 5:59am
post #294 of 6535

MacsMom, I can't find where you answered!!!

I'm thinking about a chocolate layer under a white chocolate raspberry mousse (I'll use the bettercreme) for a filling in my WASC. I'm doing my friend's baby shower cake & I've decided I'm refusing to go w/ just plain combos---white/chocolate cake w/ buttercream filling. If I'm donating I have a say too!

1) Does that combo sound ok? It would be WASC, thin layer of chocolate, then wcrapsberry mousse, then another layer of WASC.

2) For your chocolate layer do you melt chips & spread a thin layer? Do you let it sit before putting the remaining filling in?

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pastrychef22 Posted 19 Feb 2009 , 6:12am
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Ok I a ew to useing WASC but it can be used basiclly with any cake mix like chocolate and yellow? or does the recipe change when the cake mix changes?

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tx_cupcake Posted 19 Feb 2009 , 1:33pm
post #296 of 6535

I requested a catalog from Amoretti yesterday and received a call about two hours later. The lady I spoke with was incredibly nice. When I told her I was interested in trying out some newer, more exotic flavor combinations she said that in addition to the usual samples she is sending black sesame, chai spice, lychee and a few others that I had never heard of...

Anyway, I'm really excited! Just wanted to share. icon_biggrin.gif

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dandelion56602 Posted 19 Feb 2009 , 2:33pm
post #297 of 6535

So is a compound like an emulsion?

Are the flavors really concentrated & only need a little added?

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MacsMom Posted 19 Feb 2009 , 3:32pm
post #298 of 6535
Quote:
Originally Posted by dandelion56602

So is a compound like an emulsion?

Are the flavors really concentrated & only need a little added?




Yes to both thumbs_up.gif

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saberger Posted 19 Feb 2009 , 3:54pm
post #299 of 6535

Ok - I went to the store just now and got the ingredients to make the Dreamscicle cake. I was quite disappointed with the pudding and cake flavor varieties they had. May just have to go to another store. Couple of questions...

Do I use the Devil Food pudding or the regular choc. pudding for the dark choc. pudding? ANd the same question for cake mix (Devil vs Choc.)

And I just realized that the filling for the dreamscicle is vanilla mousse....what recipe do you use for that (I do not have Bettercreme or Frostin Pride)? Could I use the white choc truffle instead?

Lastly, I want an awesome filling for the Red Velvet, besides just the cream cheese......any ideas?

Thank you MacsMom for letting us all in on that amazing taste palate of yours!!!! And your mind!!! And your recipes!!! And your ideas!!!! I am going to try this recipe first to see how it works for me. However I got 8 boxes of the mix so I'll have to try a couple of others too! icon_wink.gif

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ShopGrl1128 Posted 19 Feb 2009 , 3:55pm
post #300 of 6535

Hi MacsMom:
Thank you so much for sharing this amazing list.
So many great ideas and flavors!

Im trying to offer my customers something more than just plain vanilla and chocolate cake so Ive been working on a similar list too, not as extended though.

I was wondering how you handle tastings with so many options to choose from.

How many flavors do your customers can choose to try?

Do you bake as they request and keep the rest for future tastings? Or do you only have certain flavors customers can try?

Thank you in advance.

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