For an andes mint cake with 2 boxes of chocolate cake mix how many andes mints would you add? and would you need to add anything more to the chocolate WASC cake since you are adding the mints?
You should buy mints that are designed for baking. Unfortunately I can only find Andes baking pieces around the holidays, but you buy them online. Here are a couple to try:
http://www.preparedpantry.com/gourmet-mint-chocolate-chips-for-baking.aspx
http://www.kingarthurflour.com/shop/detail.jsp?id=1609
I haven't tried the real Andes candies, but I'm assuming they might melt down to nothing. They'd leave a great flavor behind, though!
I did add a dram of LoRann creme de menthe to my cake batter, but it doesn't really need it.
Thank you again! I am going through all your recipes and I am falling in love with each one of them.. my stomach is also!
For anyone thats interested - last night I tried some "gourmet" flavors. Teramisu cupcakes (using Amoretti compound) with vanilla bean creme filling (frostin' pride + vanilla bean compound + milk). And, orange cupcakes (used loranna orange oil and fresh zest) filled with orange cream (frostin' pride + orange curd).
MacsMom...I may have just missed it, but do you have a favorite buttercream recipe? Thanks for sharing all your flavors and ideas...I can't wait to try some of them!
Jen
Don't laugh at all of the ingredients - I don't even know why they are there! I just looked up a bunch of different BC recipes and threw in everything I saw in other recipes. The only thing I didn't add from a recipe was a pkg of Dream Whip because I assumed that meringue powder would have the same effect...
I like it because the addition of other stuff cuts down on the sweetness.
I beat the heck out of it, too, to get it really light and fluffy:
1-1/3 c hi-ratio shortening
2 lbs PS
1/4 c flour
2 T cornstarch
1 t salt
2 T meringue powder
1 c vanilla flavored coffee creamer
2 T corn syrup
3 T butter flavor
I have tried the nail method, but then they started getting rusty and stopped using them. I do use the core and then plug it up again. The hole that I was talking about was from where the cake sank. Anyway, the core worked wonderfully in the WASC cakes I made. I won't be able to finish this until tomorrow, but I'll keep you posted.
Now, what can I make that would have a layer of dulce de leche in it?
Banana cake with dulce de leche.... yummy!
Dumb question... what is dulce de leche? Is it different from caramel?
Thanks! Is hi-ratio the same as crisco? I've never seen hi-ratio.
Hi-ratio shortening contains emulsifiers that allows you to add more liquid, is more temperature stable and will hold air better upon whipping, improving volume and stability of icing.
If you use Crisco, use 2 cups.
I have tried the nail method, but then they started getting rusty and stopped using them. I do use the core and then plug it up again. The hole that I was talking about was from where the cake sank. Anyway, the core worked wonderfully in the WASC cakes I made. I won't be able to finish this until tomorrow, but I'll keep you posted.
Now, what can I make that would have a layer of dulce de leche in it?
Banana cake with dulce de leche.... yummy!
Dumb question... what is dulce de leche? Is it different from caramel?
It is just like caramel but more of a liquid sauce.
wow, this is an awesome thread, I have never posted here but read a lot and get great ideas! Macmom- I am wondering if you might tell me how you make cake for the Tiramisu cake- it sounds delicious!
wow, this is an awesome thread, I have never posted here but read a lot and get great ideas! Macmom- I am wondering if you might tell me how you make cake for the Tiramisu cake- it sounds delicious!
I use the WASC recipe and use Coffee Mate's Italian Sweet Cream liquid creamer in place of half of the water. They do have a Tiramisu creamer that I haven't tried, I just thought I'd stick with the sweet cream to mimic the lady fingers. I use 2 t vanilla and 2 t butter extract.
Espresso Syrup:
2/3 c of water
1½ c PS
5 t instant coffee granules
In a small heavy saucepan over high heat, combine water, PS & coffee. Bring to a boil, stirring occasionally. Let cool. Poke holes into cakes; brush with syrup.
Mascarpone Filling
1 c mascarpone cheese (from tub)
¼ c sweetened condensed milk
3 T Kahlua (or coffee extract)
2 c whipped Frostin Pride
Blend it all together
Boy there's a lot of great recipes in this thread!! Thanks y'all for sharing!! 
Wow, I am so impressed with this thread, and all of these fabulous recipes!! I'm sending my hubby to the store as we speak!! Macsmom, Thanks for the effort you've invested in this thread - very useful to so many of us!!
MacsMom would you mind sharing your recipe for the Orange chocolate chip cake? TIA
For anyone thats interested - last night I tried some "gourmet" flavors. Teramisu cupcakes (using Amoretti compound) with vanilla bean creme filling (frostin' pride + vanilla bean compound + milk). And, orange cupcakes (used loranna orange oil and fresh zest) filled with orange cream (frostin' pride + orange curd).
sayhellojana
I would be interested in your yummy sounding recipes if you would like to post them.
Tammy
MacsMom would you mind sharing your recipe for the Orange chocolate chip cake? TIA
I just add mimi-choclate chips to the dreamsicle recipe, and use the milk chocolate truffle filling, adding a dram of LoRann orange cream flavor to the truffle filling (or you can use 1 t orange extract).
Orange Dreamsicle (just in case!)
1 box white cake mix
1 c flour
1 pkg vanilla pudding
2 c melted orange sherbet
2 Yoplait orange creamsicle yogurt
1 c sugar
2 t orange extract
3 eggs
2 T oil
MacsMom would you mind sharing your recipe for the Orange chocolate chip cake? TIA
I just add mimi-choclate chips to the dreamsicle recipe, and use the milk chocolate truffle filling, adding a dram of LoRann orange cream flavor to the truffle filling (or you can use 1 t orange extract).
Orange Dreamsicle (just in case!)
1 box white cake mix
1 c flour
1 pkg vanilla pudding
2 c melted orange sherbet
2 Yoplait orange creamsicle yogurt
1 c sugar
2 t orange extract
3 eggs
2 T oil
Thank you so much! That is what I was assuming but I wanted to make sure!
For all of you that received your Amoretti samples what do you plan on making with them? Like I received almond flour but I have no idea what to do with it.. any ideas?
Ack!! I forgot! Okay, I'll dream one up in a bit...
Oh my goodness, I didn't mean to put you on the spot. Whenever- if ever, you get the time I would really appreciate it..or should I say my hubby would really appreciate it
!Well, I've looked at recipes for honey cake and I think it would work just fine to use yellow cake mix with the only change in the WASC recipe being to substitute 1 c of the sugar for 1 c honey. Use butter extract and vanilla extract, and perhaps add mini-chocolate chips. (Or maybe a milk chocolate cake with honey!
)The filling would be something like Bettercreme or Truffle filling with crushed up honeycomb mixed in. Like Cadbury's "Crunchie" bar.
I know the Crunchie bar well as that is My Hubbies FAVORITE!!!!!
Thx for the recipe, We really appreciate it!! I will try it outthis weekend, if i can hunt up a crunchie bar or I might just use the leftover honeycomb I made for my hubby!
Wow, I am brand new on this site and brand new to cake deco, and this thread just blows my mind!
I am a Dane living in Bermuda and so felt so dissapointed at first when I read about all these ingredients I have enver heard of or seen in Bermuda, but the Coolwhip option was my salvation! I just want to ask, when you talk about pudding mixes, what are they exactly? Jell-o stuff or what? We probably don't have that many flavours here, but I'll have a look.
Oh, and someone mentioned an awesome maple-flavoured buttercream; I was thinking a good combo would be Blueberry cake with that filling, like blueberry pancake with maple syrup inspired.
I am a scratch baker, but I have a question regarding adding pudding to recipes. Does the pudding make the cake "hazardous foods" because I have a "non-hazardous foods" license, and I'm not sure where to draw the line. I'd rather not just assume it doesn't.
My thought~ it wouldn't be cool for someone to get sick because I didn't know if something required refrigeration. 
Could you please tell me if cakes with pudding require refrigeration? Thank you so much! 
I am a Dane living in Bermuda and so felt so dissapointed at first when I read about all these ingredients I have enver heard of or seen in Bermuda, but the Coolwhip option was my salvation! I just want to ask, when you talk about pudding mixes, what are they exactly? Jell-o stuff or what? We probably don't have that many flavours here, but I'll have a look
Hi Dane! Yes, I mean the JellO pudding mixes - the dry powder. Do not mix them with milk, just dump it in dry.
Does anyone have a recipe for a cherry chocolate ricotta filling I've looked everywhere and can't find anything 
Does anyone have a recipe for a cherry chocolate ricotta filling I've looked everywhere and can't find anything
Cherry Chocolate Chip Ricotta Filling
2 (8oz) packages of cream cheese
15oz ricotta
1 c powdered sugar
1 tsp vanilla
1/2 t almond extract
16oz marachino cherries, chopped
1 t juice from marachino cherries
1 c mini chocolate chips
Mix all ingredients, refrigerate for an hour, or until spreadable.
Does anyone have a recipe for a cherry chocolate ricotta filling I've looked everywhere and can't find anything
Cherry Chocolate Chip Ricotta Filling
2 (8oz) packages of cream cheese
15oz ricotta
1 c powdered sugar
1 tsp vanilla
1/2 t almond extract
16oz marachino cherries, chopped
1 t juice from marachino cherries
1 c mini chocolate chips
Mix all ingredients, refrigerate for an hour, or until spreadable.
Thank you so much again MacsMom... I don't know what we all would have done without you!
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