Help! Gourmet Flavors????

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

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SHISHI205 Posted 6 Sep 2013 , 6:57pm
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AThis is very helpful, thank you everyone... I ready to start baking!

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Tbop Posted 8 Sep 2013 , 1:58am
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AWhat is your signature line where we can find the WASC recipe?

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Rosie93095 Posted 8 Sep 2013 , 12:34pm
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THis weekend I made some WASC cupcakes with a little extra almond extract, glazed with apricot jam and topped with Amareto almond BC. Everyone loved them.

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darkchocolate Posted 8 Sep 2013 , 1:35pm
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Quote:

Originally Posted by Tbop 

What is your signature line where we can find the WASC recipe?

http://www.google.com/#q=White+Almond+Sour+Cream+cake

 

http://cakecentral.com/newsearch?search=White+Almond+Sour+Cream+cake&type=a-50

 

Here are two links to the recipes.

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MacsMom Posted 9 Sep 2013 , 2:20pm
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Sometimes my signature line does not appear. It should be at the bottom of this post :)

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Mychelle7 Posted 12 Sep 2013 , 12:02am
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AWow!

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tolegirl Posted 12 Sep 2013 , 1:46pm
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AThis post thread is amazing thanks so much for all your ideas and suggestions!

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Graceface92 Posted 13 Sep 2013 , 7:58pm
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AI noticed the WASC recipes call for flour. Is cake flour best, and should it be sifted?

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BatterUpCake Posted 13 Sep 2013 , 7:59pm
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I always use AP and don't sift it. Comes out perfect every time.

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Goshganache Posted 19 Sep 2013 , 12:10am
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I'm so excited to have found this thread!! Newbie here!

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fruitsnack Posted 28 Sep 2013 , 2:43am
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So I've been taking a break from caking, but have two coming up pretty shortly.  After checking the google doc, I saw that the ratio has changed a bit due to the smaller cake mix sizes:

 

"With the new sizes of cake mixes, the only change I recommend is reducing the sugar from 2 cups to 1-3/4 cups. The batter will not fill the pans as much as it used to, so I have been simply adding an extra cup of cake mix for my 9” pans without any other addition of ingredients. For larger pans (10” and up), I add an entire ¼ recipe in order to sufficiently fill my pans, mainly if I plan to torte each 2” cake into 1” cake layers."

 

Does this mean I should reduce the sugar to 1 3/4 and add 1 cup of cake mix?  Does it change the consistency of the cake much?

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BatterUpCake Posted 28 Sep 2013 , 2:52am
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I use mixes that vary from 15.5 oz up to 18 oz for the DH deluxe boxes and I don't change anything. They al still turn out very good.

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Sebrowne6 Posted 29 Sep 2013 , 1:17am
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AWhat awesome inspiration!!

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MacsMom Posted 29 Sep 2013 , 4:04am
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I only add extra cake mix if I am using 10" or larger pans. Otherwise everything stays the same but the sugar (1-3/4 c). I reduce the sugar to help keep cakes from sinking.

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slescarini Posted 29 Sep 2013 , 2:30pm
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I love love love your flavors. Do you promote all of these at your store? I look forward to baking some of these. Thanks. 

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slescarini Posted 29 Sep 2013 , 3:16pm
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Macsmom- Just to clarify, the buttercreme you use is more like whipped topping and not scratch buttercream (powdered sugar, heavy cream, crisco/butter..). I have never seen that here in AL. Do you think if I used my buttercream recipe it would be the "same" with either the oils or puddings added? Thank  you. I am just loving everything your have posted. Wow! 

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fruitsnack Posted 30 Sep 2013 , 8:57pm
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Quote:

Originally Posted by MacsMom 
 

I only add extra cake mix if I am using 10" or larger pans. Otherwise everything stays the same but the sugar (1-3/4 c). I reduce the sugar to help keep cakes from sinking.

 

 Perfect - thanks for the quick response!  You're always so helpful! :)

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glassfish Posted 1 Oct 2013 , 12:52am
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I have had a lot of requests for pink champagne cake, lemonade cake and white chocolate cake lately.

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soldiernurse Posted 4 Oct 2013 , 5:31pm
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How do I print this thread?

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shanter Posted 4 Oct 2013 , 6:21pm
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You probably don't want to print 422 pages off the web. There is a Google doc:

https://docs.google.com/document/d/1wBMz4wGYM-f4XKECyQEodFVwB0QHjQ2xQCeMG20bmws/edit

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soldiernurse Posted 4 Oct 2013 , 6:41pm
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Quote:

Originally Posted by playingwithsugar 

Digressing to the question about saving the thread, you can also use the "print topic" button at the top of the page to copy each page as a text document. Since there are no pictures involved, you can save room in your hard-drive by using text documents instead of Word docs. The extra room is always handy, in case you fall into the cupcake thread, and want to keep all 1-billion pages. LOL! icon_lol.gif

Theresa icon_smile.gif

 

 

 

I know this post is really old, but where is the "print topic" button? I simply cannot find it.

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soldiernurse Posted 4 Oct 2013 , 6:42pm
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Quote:

Originally Posted by shanter 
 

You probably don't want to print 422 pages off the web. There is a Google doc:

https://docs.google.com/document/d/1wBMz4wGYM-f4XKECyQEodFVwB0QHjQ2xQCeMG20bmws/edit

 

I'll try that too.

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shanter Posted 4 Oct 2013 , 6:54pm
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I think the "print topic" button got lost in the last re-design of the site.

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soldiernurse Posted 4 Oct 2013 , 7:07pm
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oh, ok,...glad to know I wasn't going completely nuts!

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SweetCarolines Posted 8 Oct 2013 , 8:53pm
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I have a question about the red velvet cake. Vanilla creamer, I'm assuming in liquid form? Also, does anyone know how many ounces of chocolate pudding?

 

Has anyone tried this recipe? I want to make a 3D cake with it and want to know if it'll hold up  well in the humidity (Puerto Rico). I'm so nervous about that "super moist"  label on the box!

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Adris Pastries Posted 9 Oct 2013 , 2:35pm
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AI accidentally left 3 cartons of frostin pride in my car last night :( when I got to it it was room temp. Is is bad or can I still use it?

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barrett0711 Posted 10 Oct 2013 , 5:39pm
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AAdd to watched topics

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GrandmaG Posted 10 Oct 2013 , 8:34pm
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AI would call the company. I think it should be OK though in my opinion if you stick it in the freezer right away.

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BatterUpCake Posted 10 Oct 2013 , 8:41pm
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Quote:

Originally Posted by Adris Pastries 

I accidentally left 3 cartons of frostin pride in my car last night icon_sad.gif when I got to it it was room temp. Is is bad or can I still use it?

When you got to it the temp was room temp...but what abut in the interim? How much does it cost? Weigh that against the cost of a possible lawsuit from getting a party of 30 sick. I know how tight $$ is but it would be more costly from the business I would lose if someone were to get sick or it somehow got out that I left "dairy" products in the car overnight and then used them. Even if their is no real danger I would not contact a baker if I heard thru the grapevine about such a thing.

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Adris Pastries Posted 11 Oct 2013 , 3:28am
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ok, thank you. I tossed them and bought more. Better safe than sorry.

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