I don't have access to bettercream so I was thinking about trying what others have suggested--making an alternative with dream whip and evaporated milk. Has anyone actually done this? And is it any good?
I was wanting to make a mock-cheesecake filling this way. I'm thinking about using evaporated milk, jell-o's cheescake pudding mix, and the dream whip. What do ya'll think? Any thoughts? I need this to be stable enough to sit out for a while...thanks!
you're going to want to add some cream cheese, too, because cheesecake pudding isn't realy cheesecakey on it's own.
I don't have access to bettercream so I was thinking about trying what others have suggested--making an alternative with dream whip and evaporated milk. Has anyone actually done this? And is it any good?
I was wanting to make a mock-cheesecake filling this way. I'm thinking about using evaporated milk, jell-o's cheescake pudding mix, and the dream whip. What do ya'll think? Any thoughts? I need this to be stable enough to sit out for a while...thanks!
A better mock-cheesecake is white chocolate truffle filling with some of the concoction you wrote of above (Dream Whip) folded in. It won't last 3 days out, but one day should be fine.
bobwonderbuns, you are amazing! I have 2 quick questions if anyone could answer them for me: 1. When you say a white cake box mix is that like a buttercake mix/vanilla cake mix? and 2. Do you follow the instructions on the box (like add the eggs, water and butter) and then add the extra things in the recipe or do you only use the dry ingredients from the box and then procede like the listed ingredients are the rest of the recipe and ignore what the box says to add? Thanks so much!
bobwonderbuns, you are amazing! I have 2 quick questions if anyone could answer them for me: 1. When you say a white cake box mix is that like a buttercake mix/vanilla cake mix? and 2. Do you follow the instructions on the box (like add the eggs, water and butter) and then add the extra things in the recipe or do you only use the dry ingredients from the box and then procede like the listed ingredients are the rest of the recipe and ignore what the box says to add? Thanks so much!
A white cake mix is just that - white. Vanilla would work, but the cakes wouldn't turn out exactly the same - some of them might even be better. I wouldn't recommend using a butter cake mix, but there may be someone who has used them successfully with the "gourmet" recipes.
Follow the recipes exactly. Don't add anything that isn't listed in the recipe.
bobwonderbuns, you are amazing! I have 2 quick questions if anyone could answer them for me: 1. When you say a white cake box mix is that like a buttercake mix/vanilla cake mix? and 2. Do you follow the instructions on the box (like add the eggs, water and butter) and then add the extra things in the recipe or do you only use the dry ingredients from the box and then procede like the listed ingredients are the rest of the recipe and ignore what the box says to add? Thanks so much!
A white cake mix is just that - white. Vanilla would work, but the cakes wouldn't turn out exactly the same - some of them might even be better. I wouldn't recommend using a butter cake mix, but there may be someone who has used them successfully with the "gourmet" recipes.
Follow the recipes exactly. Don't add anything that isn't listed in the recipe.
Yep, dry cake mix. Butter cakes bake weird (sink) and just do not taste as good as white. I've discovered Marliss butter emulsion at Fondant Source .com that tastes fabulous in a baked cake and in buttercream - I add it to Red Velvet, too, and the flavor is awesome!
Hi, wondering about any of the gourmet cake recipes that call for yogurt. Seems like the time I substituted the yogurt for the sour cream the cake was kind of rubbery. Anyone experience that. Maybe not enough fat? I used the WASC with the yogurt substitution only (kakeladi version-whole eggs was used).
So, do you guys actually have a cake mix called white cake mix in America? We don't have that here which is why I guessed the other. Darn! I wish we had the same access to the ingredients you do so I could try these flavours!
I'm so excited! Today at my local bulk food store I found LorAnn flavourings!!! They are $1.99 for a dram which I know is more that some people have posted they get them for, but that is in Canadian $$ and I don't have to worry about any shipping. I have decided I am going to get root beed and a couple others to try for some recipes next week! They also have a few other ingredients that I didn't think they did so I am super excited!
Congrats on finding the LoRanns! I know how exciting that is, I remember when I found Bettercreme - I just wanted to run through the store telling everyone!! Thank goodness I was able to control myself! 
Melissa
I want to make truffle filling for a cake tommorrow, wondering if it can be left out. Does it need to be in the fridge because of the cream cheese?
I would hate for co-workers to get sick
Thanks
Katie
Hi, wondering about any of the gourmet cake recipes that call for yogurt. Seems like the time I substituted the yogurt for the sour cream the cake was kind of rubbery. Anyone experience that. Maybe not enough fat? I used the WASC with the yogurt substitution only (kakeladi version-whole eggs was used).
Never had that problem. Was it fat-free yogurt?
I want to make truffle filling for a cake tommorrow, wondering if it can be left out. Does it need to be in the fridge because of the cream cheese?
I would hate for co-workers to get sick
Thanks
Katie
It can be left out because of the high sugar content. It's the same premise behind ganache with heavy cream and chocolate - somehow the chocolate stabilizes the cream.
I couldn't find a Lemon Poppyseed recipe that sounded like what I wanted, so I modified the oil WASC to suit my needs and it turned out really well, so I though I'd share it. 
1 box white cake mix
1 cup flour
2/3 cup sugar
1 box lemon pudding (I totally don't think it needed the pudding, however, I didn't have any lemon extract and was worried it wouldn't be lemony enough, so...)
½ t salt
4 eggs
2 tbsp veg oil
2 heaping tbsp poppy seeds
2/3 c water
2/3 c lemon juice
zest of 2 lemons
1 cup sour cream
I iced it with a delicious almond sour cream icing from women's day dot com:
3/4 c butter
6 tbsp sour cream
5 c powdered sugar
1-2 t almond extract
Just thought I'd share. 
I am going to be making the WASC Strawberry version cake this weekend for a grooms cake and birthday cake. I want to do a strawberry filling using "bettercream". I will be making the cake Thursday or early Friday and it will be delievered on Saturday. Since I am making it 2 or 3 days ahead of time can I am afraid to use fresh strawberries in the filling. I have considered using the Strawberry Cream Cheese filling that is listed on the google document for this thread but again it is going to be out 3 days. What is the best strawberry filling for a cake that will set out 3 days? I would prefer to use fresh strawberries or even a preserve. Please HELP!
I am going to be making the WASC Strawberry version cake this weekend for a grooms cake and birthday cake. I want to do a strawberry filling using "bettercream". I will be making the cake Thursday or early Friday and it will be delievered on Saturday. Since I am making it 2 or 3 days ahead of time can I am afraid to use fresh strawberries in the filling. I have considered using the Strawberry Cream Cheese filling that is listed on the google document for this thread but again it is going to be out 3 days. What is the best strawberry filling for a cake that will set out 3 days? I would prefer to use fresh strawberries or even a preserve. Please HELP!
I order pastry filling sleeves online (because they are shelf stable), but you probably don't have time for that. Unless you can find them at a baker's supply store in town (?).
Otheriwse, you could use strawberry preserves mixed in with Bettercreme or mixed in with the white chocolate truffle filling. Some have suggested adding plain gelatin into strawberry preserves...
Macsmom,
I made your chocolate chip cookies. Tastes great. I should've asked you before starting to bake, but was too late. I baked them at 375 for about 12 minutes. They are definitely cooked and delicious, but didn't spread at all. Should I have flattened them out a bit before baking. Also, one batch will be too much for my house, so I froze the dough. Have you done this before and if yes, do I thaw it in refrigerator and bake them as usual? Sorry lots of questions. Thanks a lot for that recipe. My kids almost finished half of what I baked in less than 30 minutes.
Macsmom,
I made your chocolate chip cookies. Tastes great. I should've asked you before starting to bake, but was too late. I baked them at 375 for about 12 minutes. They are definitely cooked and delicious, but didn't spread at all. Should I have flattened them out a bit before baking. Also, one batch will be too much for my house, so I froze the dough. Have you done this before and if yes, do I thaw it in refrigerator and bake them as usual? Sorry lots of questions. Thanks a lot for that recipe. My kids almost finished half of what I baked in less than 30 minutes.
Lol, I just baked a batch yesterday, too! I think they need more sugar, but my neighbors loved them. I made a note to myself to increase the sugar and brown sugar by 1/4 cup each. I use margarine and they flattened perfectly; not too flat, not too cake-like. Adding more sugar will probably help them flatten a bit more.
Yes, the dough can be frozen. It's actuallly best to roll it into a log before freezing--then you can just slice and bake! Otherwise, you will have to soften the dough in the fridge for a bit.
I bake mine at 350 for 12 mins 
.
Thanks Macsmom. I did make a log out of the left over dough and froze. I used half butter and half shortening. Maybe that's why they didn't go flat the way they should. It is not very cake like, but still puffy.
Thanks for answering all my questions.
Just anted to post that I made the Rasberry Chocolate Truffle cake last week with a few changes. I used the Hershey's Meltaways in the cake batter (YUM!) and for the filling, I used white chocolate truffle, covered in Rasberry buttercream. It was really good and my Dad enjoyed it!
I also made the Almod Joy. I made a Mounds version and it was good too. I definately liked the Ras cake better though. Thanks Macsmom! They were delish!
Macsmom I need your help ASAP please! I got a last minute order at 11 am this morning for a cake needed tomorrow morning 8 am. I was just now prepping to make your orange creamsicle cake and dropped the last of my flour and sugar off the table. ( I know, I'm an idiot) My problem is that I'm home alone waiting for an inspection and the phone company. I can't leave the house for several hours and I have a class tonight at 6. I need to start this cake now; so that I can freeze for a couple of hours before I leave (thaw in frig while I'm gone) so when I come home after my class I can start to decorate and hopefully finish tonight. Without the flour and sugar, what should the measurements be for the sherbet, soda, yogart, oil and flavoring (I'm using the full recipe)? Help soon please, TIA! Please can you share your recipe for pineapple cheesecake filling?
Boy that pineapple cheesecake filling does sound good -- go ahead, share it with us!!
Boy that pineapple cheesecake filling does sound good -- go ahead, share it with us!!
Nummmy! I second that!!
I third that!!! That sounds awfully tasty!!
Melissa
Can anyone tell me how long the truffle filling is good for in the fridge? I made some 2 weeks ago and I am wondering if I should toss it. Thanks!
I'm glad you asked that! I tried to find out a couple weeks ago with no luck
pouchet - my guess is that its good as long as your cream cheese is
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