Help! Gourmet Flavors????

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

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-K8memphis Posted 27 Apr 2014 , 3:22am
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Quote:

Originally Posted by LoveonCloudCupcake 

What 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?

 

you used the whole dram for like 6-8 cups of batter?--you only need like several drops of the lorann flavor-- i usually pour it into the lid and pour that into my mixture to taste--a whole dram is way too much--that's why it's too sharp--

 

but sure--pistachios is how you get the flavor--pistachio paste is not a bad idea--but i would revisit the pudding & lorann first if it was me--my taste buds are familiar with the pudding so that would work for me--when pastry chefs design new flavor combos they use a greater percentage of known flavors with a small percentage of the new--

 

best pistachio baking to you--

 

oo-ooh got a thought popping out--what about pistachio ice cream--

 

one box cake mix

one full pint melted ice cream (if it's short add milk or cream to get it to 16 oz.--except now the cake mixes are less so--whatever)

3 eggs

 

from the cake mix doctor

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LoveonCloudCupcake Posted 27 Apr 2014 , 3:26am
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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.

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-K8memphis Posted 27 Apr 2014 , 5:21am
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spumoni! pistachio, cherry and chocolate-- who needs cake anyway :-D

 

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--

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Squeeky3 Posted 27 Apr 2014 , 7:22pm
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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!

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trisha leigh Posted 6 Jul 2014 , 12:50am
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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.

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Cakeopaulo Posted 11 Oct 2014 , 11:31pm
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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

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lovage Posted 14 Nov 2014 , 4:27pm
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subscribing to this because its just unreal :)

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lovage Posted 14 Nov 2014 , 4:45pm
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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

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pinkflower1212 Posted 16 Nov 2014 , 4:48pm
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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. 

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Lizzybug78 Posted 15 Feb 2015 , 10:42am
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AJust subbing so I can read through later - looks like a very cool thread!

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Mrs.Benoy Posted 22 May 2015 , 10:57pm
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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. 

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jerseygirlNga Posted 23 May 2015 , 1:07am
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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.

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Mrs.Benoy Posted 23 May 2015 , 2:27am
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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


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Crystal72384 Posted 23 May 2015 , 2:34am
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Bump

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jerseygirlNga Posted 23 May 2015 , 3:08am
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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.

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KathyTW Posted 23 May 2015 , 3:36am
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I think that what Macsmom is talking about is a box of "Butter Recipe" cake mix.  All the main brands have that flavor

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RositaFresita Posted 23 May 2015 , 7:11am
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I can't find the google doc anymore, can someone please share the link again? Thanks.

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RositaFresita Posted 23 May 2015 , 6:39pm
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Thanks so much, I really appreciate it. 

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RositaFresita Posted 23 May 2015 , 6:40pm
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Thanks so much, I really appreciate it. 

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RositaFresita Posted 23 May 2015 , 6:40pm
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Thanks so much, I really appreciate it. 

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noveen Posted 23 May 2015 , 6:53pm
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Is there any way to get the recipe for the citrus twist?

Thank you!

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noveen Posted 23 May 2015 , 6:53pm
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Is there any way to get the recipe for the citrus twist?

Thank you!

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galliesway Posted 23 May 2015 , 7:41pm
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noveen- It's in the link along with all the other awesome variations that I posted.

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beckalyn20 Posted 24 May 2015 , 10:03pm
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Wow!! what an amazing post!

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vaBaking Posted 19 Aug 2015 , 3:22pm
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Thank you for sharing all these wonderful flavors!

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Gator Gal Posted 24 Feb 2016 , 4:38pm
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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!

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imagenthatnj Posted 24 Feb 2016 , 4:57pm
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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

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rollingstone Posted 24 Feb 2016 , 5:23pm
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.

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veghed Posted 24 Feb 2016 , 6:45pm
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I am only replying to this thread so that I will see updates.  In other work... sorry, I have nothing to add. relaxed.png

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