AOh maybe that's where I went wrong?? I'm so new to using the drams. Lesson definitely learned! I think I only used one box of Pilsbury so yeah haha. Thanks for the clarification.

I might have to try the ice cream, IF I don't eat it all first. I would love to make a from scratch pistachio cake as well without having to use a whole bunch pistachios just for flavor.

spumoni! pistachio, cherry and chocolate-- who needs cake anyway 

fwiw--i got a wonderful bunch of all these great like 2-3 ounce samples of amoretti flavors and oils and bladeebla--without a drop of instruction on the strength or how to use them and while i really appreciated their generosity i never wound up using them because i didn't know how and i never wanted to experiment to that degree to make it work with all this random delicious sounding stuff--i guess that's my bad but all that to say i know exactly how you feel on the 'how much to use' thing--

The Pistachio Cake recipe guide in the google doc suggests pistachio ice cream too. When I make mine, I use melted Pistachio Kulfi ice cream for some of the liquid portion along with the pistachio pudding and finely ground pistachios. I don't even have a pistachio compound and the cake flavour was perfect.

But boy, is it one expensive cake!

AI'm new to CC, and I see I'm almost 5 years too late on this thread and hopefully someone replies!! What about the more "basic" fillings for chocolate, vanilla etc cake.

Hi Guys 

Thought i would let you all know about this fab site i have seen, it sells edible cake toppers and i didnt realise how much stuff you can do with these icing paper or wafer paper sheets. I told them what i was making and they helped me make the perfect design, which was good I made a one direction themed cake with a bedroom wall covered in one direction posters.

the website is http://www.personalise-that.co.uk

subscribing to this because its just unreal :)

its very easy that I my have missed a post because this is one amazing thread but Macmom can you share your red velvet with me? I need to make one this season and have never done one, I would like to use the decorators icing recipe on this site for the creamcheese icing so I can do some bag work but if you have a recipe that is like using BC Ill take that for a spin as well?

Thnx in advance

if you look through on some of the earlier pages there is a link to a Google doc that has all the recipes on it. 

AJust subbing so I can read through later - looks like a very cool thread!

I am new to Cake Central and an at home cook/baker and I have a  couple questions. 

I saw the link to the google doc that has the list of flavor combinations and recipes; my questions are:

1. What does WASC stand for?

2. The Bostom Creme cake calls for "Butter Cake" but I didn't see a recipe on there for it... Is it in there and I missed it? 

Thank you for sharing all of the wonderful combinations and recipes. I am super excited to try them. 

Hi Mrs. Benoy...

I too home cook/baker…but have been doing decorated cakes for almost 4 years now.  You will learn just about everything you need to know right here.

WASC stands for White Almond Sour Cream Cake.  Some love, some don't but its a great way to get started.  There is a poster somewhere here, I think her name is Macsmom who posted all her variations to WASC.

I'm sorry, I'm not familiar with a Boston Creme cake but then I don't visit CC all that much anymore.

Happy baking!!!  If you need, message me and I will be happy to help guide you to get started.  I had a lady on here that made that offer to me 4 years ago and it was a big help.

Thank you jerseygirlnga that was helpful. It was macsmom that posted the combination for the Boston creme cake using butter cake. Just not sure what exactly butter cake is or where to find a good recipe

Bump

Just googled butter cake and there are so many.  If you wanted to adapt the WASC to a butter cake, I would think just replace the "fat" with butter rather than oil and start with a butter in the recipe box.   

Personally, I prefer scratch baking but if I absolutely need to make a box cake…I don't use water, but buttermilk.  I always have whole milk handy and a little vinegar and you made your own!!  Then I pretty much follow the guide lines of the WASC however, I DON'T add a full cup of sugar and I never use oil…but melted butter.

I think that what Macsmom is talking about is a box of "Butter Recipe" cake mix.  All the main brands have that flavor

I can't find the google doc anymore, can someone please share the link again? Thanks.

http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs

Thanks so much, I really appreciate it. 

Thanks so much, I really appreciate it. 

Thanks so much, I really appreciate it. 

Is there any way to get the recipe for the citrus twist?

Thank you!

Is there any way to get the recipe for the citrus twist?

Thank you!

noveen- It's in the link along with all the other awesome variations that I posted.

Wow!! what an amazing post!

Thank you for sharing all these wonderful flavors!

Chef_Stef

i saw you have a pink champagne cake with champagne bc.  Just tried a champagne flavored bc this past weekend with the real thing and I didn't get much champagne flavor  bride wants a strawberry cake with champagne bc and I'm not sure if the strawberry flavor overpowered the bc or not . Would love to know if you are using champagne in your bc or flavoring to get a good flavor?  Thanks for any info you can share!

Gator Gal, for additional info, there was also a discussion long ago about champagne cake and buttercream and champagne and wine reductions.

http://www.cakecentral.com/forum/t/730232/scratch-pink-champagne-cake

.

I am only replying to this thread so that I will see updates.  In other work... sorry, I have nothing to add.