Help! Gourmet Flavors????

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

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beachandsweets Posted 25 Nov 2013 , 2:21am
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I too am confused by what can be substituted for what... do you use equal amounts of creamer where you usually use milk, replace eggs with flavored oils?? Help :oops:

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fidelis118 Posted 28 Nov 2013 , 12:38pm
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AI'm sure this has been asked before, but what can you use for the fillings if bettercreame and frostin pride is unavailable to you? :)

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Coolcakeslondon Posted 30 Nov 2013 , 8:31pm
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I'm sorry - what is the base cake recipe Macs Mom relies on?  W something?  I am LOVING all these flavours, although most of them are not available to use in their current form!  I am going to have to experiment!

 

Thanks to all of you!

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mypinkbakery Posted 1 Dec 2013 , 5:11pm
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AIts called the WASC Cake..White Almond Sour Cream Cake...

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Coolcakeslondon Posted 3 Dec 2013 , 5:19pm
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Oh, thank you so much!

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Livi35 Posted 9 Dec 2013 , 10:55pm
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  Hi MacsMon,

 

  I'm wanting to try some of your cake recipes, do you have a page where I can find the recipes with ingredients and measurements?? Thanks :)

 

  Olivia

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PreciousP Posted 23 Dec 2013 , 11:44am
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The flavor combos here are amazing!!!!! I tip my hat to you guys!

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MissJoyous Posted 12 Feb 2014 , 5:52pm
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CHOCOLATE WASC WITH CHERRY PIE FILLING?

 

Hello ~ I've been searching this thread all morning but thought maybe someone would post a reply before I get the answer... there's a lot of info here, which I love! *thanks!*

 

So, would I follow all the added ingredients for the Chocolate WASC to my box mix... and could I STILL ADD CHERRY PIE FILLING ~ or will this turn out to be too moist & wet?

 

Help! I'm baking as soon as I find this answer this morning! Thanks for everyone's help on so many things! This site is the best!

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GrandmaG Posted 12 Feb 2014 , 6:24pm
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AI would cut the liquid in half. Should be fine otherwise. :-)

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MissJoyous Posted 12 Feb 2014 , 9:31pm
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I think I'll just drain the cherries... and give it a go. I'll report back!

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chocolate lover Posted 22 Feb 2014 , 5:57am
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A

Original message sent by Bzer

once you reply to this thread you should see the watched topic on the bottom of the page. Hope this helps

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Squeeky3 Posted 15 Apr 2014 , 5:21am
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Quote:

Originally Posted by Hoosier Mama 
 

Make your own cake mix, and you won't have to worry about the size of the box mix.  I use this great recipe posted by I Am Baker.  Here's the link:  http://iambaker.net/homemade-cake-mix/

I keep a large container of this in an airtight container and just measure out what I need.

 

Hi! I PM'd you :)

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Squeeky3 Posted 15 Apr 2014 , 4:32pm
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I've been on break from the baking/decorating world since I had my daughter ... Oh I how I miss baking these flavours!

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Squeeky3 Posted 15 Apr 2014 , 9:40pm
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Quote:

Originally Posted by MacsMom 




I found that there is no need for changing the other ingredients, but you will need to use more boxes of cake mix. BC white mix used to have 4 cups, now there is just over 3 cups, which makes a difference when filling pans. I've switched to DH, using nearly 1/4 c less sugar which keeps them from sinking.

 

Hi MacsMom!

 

I'm so glad I came across this post. I make my own homemade cake mix and then proceed with the recipes I'm interested in trying. Well, since I had my girl I haven't made these cakes in a looong time so now with all the cake mix box changes, I've been thinking about how many cups are or were exactly in the cake mix box themselves. I think I may have been adding too much of my own to the recipe.

 

But here you say BC used to have 4 cups, which is fine because I used to use 4 cups in my recipe. Do you remember how many cups DH had in their package?

 

ALSO, my homemade cake mix recipe doesn't contain baking soda so is there an amount of baking soda I should always add while making these cakes?

 

Thanks!

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MacsMom Posted 19 Apr 2014 , 2:12pm
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Quote:

Originally Posted by Squeeky3 
 

 

 

 

But here you say BC used to have 4 cups, which is fine because I used to use 4 cups in my recipe. Do you remember how many cups DH had in their package?

 

ALSO, my homemade cake mix recipe doesn't contain baking soda so is there an amount of baking soda I should always add while making these cakes?

 

Thanks!

The cake mixes already have the rising ingredients in them, so there is not a need to add baking soda to the WASC versions. If you have always been using your own homemade mix, you should not have to change anything, just continue making it the way you always have. In any case, the WASC is such a forgiving recipe that no changes are even necessary to account for the missing volume of cake mix. 

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ljdills Posted 19 Apr 2014 , 11:30pm
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I saw that someone had made a green tea WASC with green tea infused cream cheese filling.  Does anyone have a recipe they are willing to share ?  I love the idea and would like to give it a try.

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craftybanana Posted 20 Apr 2014 , 12:02am
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These flavor ideas are amazing!! I'm am definitely going to incorporate them into my cookies. Hm, like a pink champagne sugar cookie, or a cherry margarita one.... I've already had good success with my jalapeno-lime-cranberry ones, so hopefully some of these other flavors will translate well!

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Couture Gourmet Posted 20 Apr 2014 , 12:21am
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I'm in need of a recipe for Salted caramel cupcakes.. Does anyone know one?

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ljdills Posted 20 Apr 2014 , 1:26am
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Wow CraftyBanana you need to start a thread with gourmet cookie flavors and recipes !

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craftybanana Posted 20 Apr 2014 , 4:47pm
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Quote:

Originally Posted by ljdills 
 

Wow CraftyBanana you need to start a thread with gourmet cookie flavors and recipes !


Thanks, but why start a new one? This one is awesome enough, especially since MacsMom gave me so many ideas, I can't wait to try them all (or most of them) out! :D Hm, wonder if these would translate well into icebox cookies too.... oh the places you'll go when you browse the forums!

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craftybanana Posted 20 Apr 2014 , 4:50pm
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Quote:
Originally Posted by Couture Gourmet 
 

I'm in need of a recipe for Salted caramel cupcakes.. Does anyone know one?


Couture, have you tried the Search Bar at the top of the page? It will help you find threads and recipes that people have already posted or commented on. Or start a new thread in the Cupcakes forum by going there and clicking on New Thread at the top.

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beachandsweets Posted 20 Apr 2014 , 11:31pm
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vonscakes87 Posted 21 Apr 2014 , 4:26am
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the people whom ordered from Amoretti,do you have a corporate tax ID# for your business in order to receive the free samples?or are you just simple home bakers?

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Squeeky3 Posted 24 Apr 2014 , 8:52pm
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Hi :)

 

Some advice please on the stability of this filling:

 

I made the Pistachio Cardamom cake and as usual it is too delicious!

 

I wanted to fill it in with Pistachio Pudding mixed with 1 cup of milk and then folded into some Mock Bettercreme (since I don't have access to bettercreme.

 

But since it uses a good amount of milk, I don't think it should stay out too long.

 

What if I were to mix the pudding with 1 cup of evaporated milk instead? Would that lengthen the stability of the filling?

 

Thanks

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Squeeky3 Posted 24 Apr 2014 , 8:53pm
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Quote:

Originally Posted by vonscakes87 
 

the people whom ordered from Amoretti,do you have a corporate tax ID# for your business in order to receive the free samples?or are you just simple home bakers?

 

When I had called in, I just mentioned that I was interested in trying out certain samples and asked if they could sent some for me to try. That was it! They were quite kind.

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marybeth0407 Posted 25 Apr 2014 , 5:53pm
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AGreat cake ideas!

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milkmaid42 Posted 26 Apr 2014 , 12:44am
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Squeeky, the only reason canned, evaporated milk is shelf stable is the fact that is is pressure cooked/sealed in a sterile can. When opened and used as milk in your recipe, that protection is lost and it is to be treated as any dairy milk product, being subject to bacterial growth.

 

Jan

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Squeeky3 Posted 26 Apr 2014 , 2:48pm
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Quote:

Originally Posted by milkmaid42 
 

Squeeky, the only reason canned, evaporated milk is shelf stable is the fact that is is pressure cooked/sealed in a sterile can. When opened and used as milk in your recipe, that protection is lost and it is to be treated as any dairy milk product, being subject to bacterial growth.

 

Jan

Thank you! I appreciate the explanation :)

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milkmaid42 Posted 26 Apr 2014 , 7:39pm
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AYou're welcome. With all our varied backgrounds, we can learn so much from each other here.

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LoveonCloudCupcake Posted 26 Apr 2014 , 9:06pm
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AWhat is the best way to get pistachio cake?? A renowned baker back home that made my wedding cake makes the most delicious pistachio cake. And I'm pretty sure she doesn't use pudding. I tried a WASC mix with adding pudding and a dram of LorAnn Pistachio flavoring and didn't care much for the sharpness from the flavoring.

What about pistachio paste?

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