I am only on page 37 of the thread, but was wondering did anyone answer the question about Amoretti : Do you have to be a business to get the catalog / samples? Just wondering - since I haven't come across it yet. If someone does the answer, will you please repost? Thanks

Oh, Fall/Thanksgiving/Winter/Christmas flavors = YUM! And they do make a seasonal gingerbread creamer. When it comes back into season you should be able to use it to flavor a buttercream.

I may try a pistachio cake for this weekend if I have time.

ETA: Alexadrabill, did you just use almond extract for the almond buttercream?

Since I don't have any pistachio compound or flavor & can't get the ice cream any ideas on the cake. ( I just looked at the recipe & realized how much it needed)

steffla: I just looked at the version on the doc, and mine was different. All I did was use the traditional wasc base, added about 1/4 of the compound jar (I did it to taste.. just keep adding! It's a compound so its not bitter like the extracts), 1 tablespoon or so of almond, and pistachio pudding.

Dandelion: I first used a simple syrup glaze (1:1 ratio) that I poured almond extract in. I was pretty liberal as it never tasted almondy enough for me even though I find almond is usually powerful. I used McCormick so that could be the culprit! . I then flavored my buttercream w/ almond and added a few drops of the pistachio compound. It's seriously to die for. It's such a good combination.

So sorry i'm not specific.. I am really just a pour and go type of gal. I'm horrible at following recipes because I like to play w/ ingredients. I bet I bake at least 3-4 cakes a week that are purely for kicks and giggles. I add baking soda, or an extra egg, or a little of this or that.. or try baking them w/ no eggs.. lol. I always intent to report back to y'all but since I don't measure ... it's hard to give concrete answers/results.

I promise the next time I play around i'll write down what I do!! lol

EDITED TO ADD: I also added a bit of amaretto liquor to the simple syrup. It was delicious. Don't feel the need to go n get some.. but I had some around the house so I figured why not! It was yummyy.

Alexandrabill thanks for the reply!!! I cant wait to try it and I will let you know how it turns out. I made a simple syrup today too and was wondering how to store it and how long it is good for. Anyone know??

Thanks for the info Jakap2. I filled out the contact info and someone from Amoretti called me within an hour. Talk about quick customer service. They were very cheery and very infomative. They are sending lots of things and the Flavor: Prickly Pear.....anyone know what that is??? According to Yahoo, its the fruit of a cactus....I'm thinking something for Cinco de Mayo Ole!

Prickly pear is delicious, but I don't know know that I've ever had something flavored like prickly pear that has convinced me of the its name (margaritas or otherwise). The taste is fresh, sweet, and the closest I can come to drawing a comparison is mentioning the taste of a canteloupe. Not the same thing, no, but similar realms.

On a separate note, I was wondering if anybody has any spectacular tips for Peanut Butter-Chocolate cake. I have the peanut butter filling recipe from the list (or rather, The List ), and I love the chocolate WASC, but I'm wondering if anybody has any extra little suggestions.

Thanks!

Hey everyone, just a brief note to let you know that if you are having trouble finding the recipe links, Heath made it a sticky in the recipe tips and ideas forum. Now we'll always know where to find these awesome links. And thanks to everyone who has contributed such great recipes to them as well!! http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=625803&postdays=0&postorder=asc&&start=0

I got my samples from Amoretti:

COMPOUNDS

1- banana
2- burnt sugar
3- cafe latte
4- cajeta
5- cantaloupe
6- cappuccino-tiramisu / large
7- cappuccino-tiramisu / small
8- caramel
9- coconut cream
10- cookies & cream
11-crema di caramel
12-crema di kaklua "type"
13-frangelico "type"
14-grenadine (pomegranate)
15-hazelnut praline / large
15-hazelnut praline / large
16-honey
17-honeydew melon
18-kona
19-madagascar bourbon vanilla
20-marshmallow
21-mimosa
22-pineapple / large
23-pineapple / small
24-raspberry
25-strawberry
26-strawberry, wild / large
27-strawberry, wild / small
28-watermelon
29-white chocolate


EXTRACTS

30- banana
31- basil oil
32- bubble gum
33- burnt sugar
34- cajeta
35 cantaloupe
36- cappuccino-tiramisu
37- caramel
38- chocolate "creme de cacao"
39- coconut, toasted
40-coconut cream
41-cookie dough
42-cookies & cream
43-cotton candy
44-crema di caramel
45-creme brulee
46-grenadine (pomegranate)
47-hazelnut frangelico "type"
48-honey
49-honeydew melon
50-marshmallow
51-marshmallow, toasted
52-pineapple
53-praline
54-raspberry
55-strawberry
56-watermelon

MISC

57-hazelnut praline paste
58-hazelnut pralinosa paste
59-passionfruit swirl
60-pomegranate swirl
61-wild strawberry swirl
62-limoncello liqueur flambe
63-orange zest oil
64-alomnd paste
65-almond flour
66-marzipan
67-marzipan


I am not a measuring everything kinda gal and math is certainly NOT my strong point.
Has anyone used the compounds or extracts with great results and can share any hints/tips/pointers?
Any help is greatly appreciated. TIA

Jess

emiyeric, are you wanting a pb chocolate cake? I made MacsMom's pb cake but used a chocolate mix & it was good. Think I'll add a little dark cocoa to bring out more of a dark chocolate flavor next time.

Do you guys think a coconut flavored buttercream would go well w/ a pistachio (no other flavors) cake? If not, any other suggestions? I think I'm going to add almond extract to the batter (to enhance the nutty flavor) & don't want to overwhelm w/ an almond buttercream. I was thinking of a 7 minute or marshmallow icing would go well, but it's for a Sunday lunch at a friends & I'm afraid it wouldn't last & might melt off during the church service.

I made the peanut butter cake with the fudge filling and it was awesome!! The fudge (as mentioned) was really thick but was delicious I really liked how the pb cake baked nice and even .. makes my life easier hehe.

Dandelion56602, I've made a pistachio cake before and iced with leftover coconut icing ... delicious!!! It was IMBC, which made for a wonderful light finish to a heavier cake.

Thanks to both you and bamber127 for your suggestions! Actually, though, my friend has tried the chocolate wasc when I've made it before and wanted it straight up, but with a peanut butter filling ... so no pb in the cake itself (although I'll remember that for next time!). How about making a peanut butter fudge filling? And would you just mix in pb to the buttercream, or do you have a more creative way of icing?

Thanks!

Macsmom- do not be jealous! I dont even have room for all these little bottles!
Im seriously thinking about putting up additional shelves in the kitchen to house them.
I was going to do it previously to display all my sprinkles/dragees/quinns etc.
I tend to forget what I have because they're stored away. Maybe the more I see it, the more i'll be inspired. Who knows?
I do know my mind is spinning with all the flavors.... so many flavors, so little time

ooooooooooooooo all those little bottles are so pretty!! I would totally be giving them a place of honor in the kitchen lol

For the almond joy cake, are you using the chocolate WASC cake then using almond extract instead of the vanilla extract?

Holy Cow, JessDesserts you hit the jackpot from Amoretti. Mine are on the way, so maybe I will get a goodie box like that too. Macsmom, call them back and ask for a sample of some of the flavors you want to try. The Customer Service lady i spoke to yesterday told me to call if I wanted to try another flavor. They would rather me be happy with it instead of being stuck with it. Plus if you ask today, they might be able to get it out today for Sat deliver or worse, on Monday. What's they worse they are going to do,,tell you No? and that wouldn't be good business for them, since almost EVERYONE on this thread has called them.

My boss just brought into the office for our coffe a new creamer. It's Black Cherry Strudel and its the small bottle. Hmmmm...how could we use this?

Thank you Macsmom and everyone!! The rainbowlicious was a BIG Hit... in the cake version and the cupcake version.

Wish I knew how to upload the picture of the cuppy... it was tooooooo awesome.

I also did a Margarita cake with Pistachio Mousse filling.. but havent had much sucess with uploading pictures in the forum. Any tips?? They both look mouth watering yummy!!

I just went to take some creamer out of our department fridge, and discovered someone had brought in "Belgian Chocolate Toffee" creamer. It smells like Heath bars. Hmmm ...

Macsmom or whoever has time to reply,
I'm assuming any of the WASC variations can be halved? I want to start making some cupcakes to try out some of the flavors & don't need that much batter. I'm going to make the dreamsicle cake 1st. I suppose I can half the pudding mix by weight?
Oh, I'm going to get sooo fat trying these recipes!!
thx