Question about the Tiramisu Cake ...
I know Tiramisu is associated with alcohol and for someone who doesn't drink, wanted to make sure the Tiramisu creamer is artificially flavoured? I'm sure it is, but just want to double check!
What other creamer flavours could I substitute with?
Question about the Tiramisu Cake ...
I know Tiramisu is associated with alcohol and for someone who doesn't drink, wanted to make sure the Tiramisu creamer is artificially flavoured? I'm sure it is, but just want to double check!
What other creamer flavours could I substitute with?
There is never alcohol in coffee creamers. You can use the Mudslide creamer that International Delight has out now.
Torani also has a Tiramisu flavored coffee syrup that you could use to sub for some of your liquid. It doesn't have alcohol in it either.
Macsmom, I was reading your post about diet soda and champagne. Have you ever tried straight club soda? No sugar but still bubbly. Just curious if it would work
So I 'made up' a flavor recently I wanted to share. It's a chocolate covered cherry cupcake or cake. The cake recipe is from the cake mix doctor:
Cake:
1 (18.25 ounce) package chocolate cake mix
1 (21 ounce) can cherry pie filling
1 teaspoon almond extract
2 eggs
Mix together. Batter will be thick. Bake as you normally would
Filling:
1 cup bettercream
2oz of grated semi sweet chocolate
2-3 tbl spoons white chocolate pudding
1/2 can cherry pie filling
Whip bettercream and pudding. Grate chocolate on a regular cheese grater.
Fold in grated chocolate and cherry filling.
I used the filling to fill 24 cupcakes and had a lot left over but if I were making a torted cake I think you would need the extra filling.
I love the cake and filling but was unhappy with my choc frosting.
I'm still looking for a good fudgy frosting. I have tried chocolate buttercream and I've tried the recipe on the bakers box but I'm looking for the kind of fudge frosting that you see around chocolate cakes at the grocery store. Dark, rich and shiny. Anyone have any ideas?
I think this recipe would be over the top with a little kirsch flavoring in the filling.
Hope you like it.
Macsmom, I made your cinnamon roll cake, (using King Arthur's Cinnamon Flav-R-Bites), recently and wanted to tell you that it was the very best tasting cake I've ever made. It was the birthday cake for my sister and everyone present said that is the one they want next. The only trouble is, that is what people say about any of the cakes found in this thread; there are just too many to try to stop at one!
This is a great thread. The possibilities are endless. (As it appears to be---also my waistline!)
Thanks,
Jan
Thanks! I got the same response when I made it for a friends birthday. Later I made the French Toast cake for her son: Maple and cinnamon. They liked that one even more!
Oooo! French Toast!! Could you post the recipe. I'm not getting notices so I missed that. Boy, am I sorry!
Macsmom, I made your cinnamon roll cake, (using King Arthur's Cinnamon Flav-R-Bites), recently and wanted to tell you that it was the very best tasting cake I've ever made. It was the birthday cake for my sister and everyone present said that is the one they want next. The only trouble is, that is what people say about any of the cakes found in this thread; there are just too many to try to stop at one!
This is a great thread. The possibilities are endless. (As it appears to be---also my waistline!)
Thanks,
Jan
Thanks! I got the same response when I made it for a friends birthday. Later I made the French Toast cake for her son: Maple and cinnamon. They liked that one even more!
Oooo! French Toast!! Could you post the recipe. I'm not getting notices so I missed that. Boy, am I sorry!
It's just the maple cake with 2 tsp cinnamon added to it! I also use a cinnamon swirl like in the cinnamon roll cake.
[quote="sillywabbitz"]Macsmom, I was reading your post about diet soda and champagne. Have you ever tried straight club soda? No sugar but still bubbly. Just curious if it would work?
I have tried club soda twice - both times my cakes sank in the middle. I have no idea why!
Champagne it is I love the mimosa cake so I have no problem using the champage...I just really don't like diet drinks
[quote="sillywabbitz"
I love the cake and filling but was unhappy with my choc frosting.
I'm still looking for a good fudgy frosting. I have tried chocolate buttercream and I've tried the recipe on the bakers box but I'm looking for the kind of fudge frosting that you see around chocolate cakes at the grocery store. Dark, rich and shiny. Anyone have any ideas?
I think this recipe would be over the top with a little kirsch flavoring in the filling.
Hope you like it. [/quote]
Have you tried chocolate ganache? Can't get much Fudgier than that, soooo rich!
Have you tried chocolate ganache? Can't get much Fudgier than that, soooo rich!
I was just gonna say that! It's probably whipped ganache that they use in bakeries. I just add melted chocolate chips to my buttercream, using all butter instead of shortening.
I'm still looking for a good fudgy frosting. I have tried chocolate buttercream and I've tried the recipe on the bakers box but I'm looking for the kind of fudge frosting that you see around chocolate cakes at the grocery store. Dark, rich and shiny. Anyone have any ideas?
Thanks for the replies! I was asked to make Tiramisu cupcakes so definitely going to do some trial and error now!
As for a chocolate frosting ... other than ganache, I use this often too and I really love the taste! Have a try:
1/2 cup butter or margarine
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla
Melt butter and stir into cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add a small amount of additional milk, if needed (which I always tend to need). Stir in vanilla. It makes about 2 cups.
Macsmom, ChefStef and all other contributors.. THANK YOU for sharing !!! The friendliness and sharing of this community is a BLESSING !!! Thanks to you all !! XOXO
Hi Christine1219, and welcome to CC! 
If you check the link in my signature, it brings you to all the threads and all the google docs associated with them in one place.
Again, I am overwhelmed by the kindness of the people on this site ! I am so excited to have found this site ! Thank you to you all !!!
I am making a lemon sourcream pound cake. Does anyone have any suggestions for a filling?
I would either do a raspberry filling or MacsMom's white chocolate truffle filling from the gourmet flavors google document.
I make raspberry filling by taking a jar of seedless raspberry jam and adding a box of raspberry jello. Heat it in the microwave until the jam is melted and mix in jello. Cool and use. So simple, but really yummy!
Thanks fruitsnack. That is what I had in mind, but I did not have a good rasberry filling.
Sooo ... I tested out my homemade cake mix and it worked! The only thing I did differently with it was replaced the milk amount with French Vanilla Coffee Creamer and it tasted really good! It may have been a teeny bit on the dense side but still moist. I filled it with MacsMom's Chocolate Truffle filling which turned out yummy ... and then topped with whipped cream and chocolate shavings Took to a friend's house and everyone looved it.
I'd attach the pic but I can't seem to reduce it to the appropriate size! 
I have a question about freezing the coffee creamer. For those of you who do, do you just defrost it out of the freezer, use it and then freeze again? Is that okay to do? There was a sale so I bought a few extra!
Thanks
has anyone ever altered a pound cake box mix?
Macsmom- have you measured your red velvet batter to know how many cups your recipe makes? I made it once- it was AWESOME- but used it for cupcakes. I'm looking to use it for my cousin's wedding cake this weekend and need to have an idea of whether or not I need to make double the recipe. I know it made a TON, but need a more accurate idea than that.
Macsmom- have you measured your red velvet batter to know how many cups your recipe makes? I made it once- it was AWESOME- but used it for cupcakes. I'm looking to use it for my cousin's wedding cake this weekend and need to have an idea of whether or not I need to make double the recipe. I know it made a TON, but need a more accurate idea than that.
Where can I find the recipe. Thanks
It's in the document file you can find in this thread.
Macsmom- have you measured your red velvet batter to know how many cups your recipe makes? I made it once- it was AWESOME- but used it for cupcakes. I'm looking to use it for my cousin's wedding cake this weekend and need to have an idea of whether or not I need to make double the recipe. I know it made a TON, but need a more accurate idea than that.
Where can I find the recipe. Thanks
Check the information in my signature.
*MacsMom* Do you have any ideas on how to make a french silk pie into a cake?
TIA,
Kelley
*MacsMom* Do you have any ideas on how to make a french silk pie into a cake?
TIA,
Kelley
Sorry, I wasn't getting notices...
French silk is basically a chocolate pudding-type pie, so all I can think of is making either a yellow or chocolate cake with a pudding (1 cup milk instead of 2 cups in an instant pudding mix) or chocolate bavarian cream filling. Perhaps do one layer of the chocolate filling, and one layer of a whipped filling like Bettercreme.
Hi MacsMom-
I am in need of a strawberry cake recipe. Any suggestions? Thank you for your help!
Crissy
Hi MacsMom-
I am in need of a strawberry cake recipe. Any suggestions? Thank you for your help!
Crissy
Check the info in my signature, that will help you.
Hi MacsMom-
I am in need of a strawberry cake recipe. Any suggestions? Thank you for your help!
Crissy
Frankly, I don't like the recipe I was using with the fruit puree - it was too unpredictable, coming out too heavy. Now I combine a white mix with a strawberry mix and add LoRann "natural" strawberry flavor (their natural line tastes more like real fruit).
Stacie
1) Does that combo sound ok? It would be WASC, thin layer of chocolate, then wcrapsberry mousse, then another layer of WASC.
I am reading through this thread a little and and saw this from a long time ago. I just have to say that NO, NO, NO it does NOT sound ok! lol!
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