does anyone have a Pina colada wasc recipe ?

I didnt see one in the google doc

The pina colada lorann is awesome in homemade marshmallows - so, so good.

I don't remember if Melvira's Malted Cuppies made it to this thread or thread. It's not WASC, but it would be easy enough to adapt to it if you wanted to. (It was just re-posted in the "Bettercreme Fun" thread)...

"This is a very simple 'doctored mix' recipe, but trust me... it gets LOTS of addicts banging on your door!" ~ Melvira

Malted Cuppies Take Over Earth!!
1 Devil's Food Cake mix
1 pkg Devil's Food Jell-O pudding mix
1/4 c. Carnation malt powder (chocolate or vanilla)
1 Tablespoon Hershey's cocoa powder
4 eggs
1 1/8 cup water
1/2 cup vegetable oil
2 Tablespoons vanilla
Pinch of salt

Preheat oven to 400 degrees.
Mix all ingredients to moisten, then scrape sides of the bowl and beat on medium for 1 minute. (Batter will be THICK!) Scoop into cupcake liners or nut cups. Place in oven and immediately drop oven temp to 350 degrees. (If you bake in multiple batches, raise temp back to 400 between batches.) Bake for approximately 18 minutes, or until done. Yields 24-28 cupcakes.

Malted Filling
2 cups Bettercreme
1/2 cup Hersheys Whoppers Malt Syrup

POur both ingredients into mixing bowl, whip to semi-stiff peaks. Fill cooled cupcakes. Will fill 24-28 cupcakes.

Malted Ganache
1/3 cup whipping cream
2 Tablespoons malt powder or Hersheys Whoppers Malt Syrup
1 cup mini Nestle morsels

Heat whipping cream to boiling, add malt powder and stir to dissolve. Add chocolate and stir until smooth. (Strain if needed to insure smooth texture with no lumps.) Dip tops of filled cupcakes in ganache, allow to set, then decorate with leftover filling. Will cover 24-28 cupcakes depending on how thick you coat them. If you prefer, you can make additional filling and ice cupcakes with the Bettercreme instead of ganache.

I made my first WASC varriation. (I've made original WASC once before, too). I made the orange dreamsicle in cupcake form. It was good. I'm no convert, I still prefer scratch, but they had a nice flavor and were pretty easy. I made them with little girls I was babysitting. They had a lot of fun and liked them, too.

i have made the malted cupcakes and malted choc icing and they are AWESOME, people gobbled them right up! i don't have access to bettercream so i just iced them my regular choc bc with malted syrup added but they're oh so yummy i promise, with a malted ball on top.

What a great topic!!! So much info.I was wondering if someone could point me in the right direction for a recipe for the chocolate covered banana cake. I've read this topic to page 18 ,i think and can't find it. My pregnant daughter wants this for tomorrow : ( I think I am running out of time. thank you!

The link for the google doc is in MacsMom's signature. All kinds of recipes there

OK, I'm still readin this thread after a little over an hour.. so if these questions were asked somewhere and I haven't gotten to ithem yet, I apologize in advance.

I've never used the WASc before, but this thread has inspired me to try it, but I want to ramp it up. I've always used the 'durable Cake' recipe here for almost everything.
1. Can I use pureed fruit (peaches) in the batter and if so, does it replace the liquid or what?
2. I have some Passion fruit frozen concentrate in the freezer. Can I use this in place of the liquid and if so, full strength or watered down?
3. How much batter does this make?

Thank you all so much, now I'm back to reading!

1. It depends on how thick they are. I don't use WASC, I modify a scratch recipe the same way though. If the mixture has enough water so that it moves when you tip the measuring cup, I'd replace the liquid
2. liquid, full strength
3. the CC recipe page has info on that. I made a half batch and got 40 cupcakes

Ah, thank you for the speedy reply!
Does using the concentrate or puree make the cake stciky and is it still ok for carving?

I made the s'mores cake for my son's teachers. I had enough batter that we had a small one to enjoy this weekend. I baked them in my Magic Line pans and they were perfect!!!! The cake was so moist!!!! I used marshmallow creme and chocolate ganache as a filling. I used a mashmallow buttercream. It was so good!!

you know I can't say because I've only tried WASC twice, neither time with a concentrate. When I bake with juice concentrates from scratch, I have no problems.

I was wondering if I could get some ideas how to put the Turtle cake together .. I was thinking 2 layers with the caramel and middle layer with the fudge .. is that correct?? And my biggest question is with the pecans .. Do you add them to the cake batter? or sprinkle them onto the caramel? or mix them into it? Or is it the fudge?? Ive eaten very few turtles so Im at a loss! How would YOU do it!?
Any help would be so apprieciated! TIA!

Yep, cookinmama, you'll find better deals from other websites, though. I just ordered some from fond ant source dot com. remove spaces and insert a period for dot. CC blocks the link. use code "cakecentral" for ten percent off.

I'm gonna have to suck it up & try the wasc recipe. I havent yet, so hopefully I dont screw it up! This thread is turning into as big as the cupcake thread! lol

They are strong, but generally 1 dram for 1 cake is a good amount.

I just discovered this topic today and have literally spent the last 3 hours scrolling through all 187 pages! So much great information! Thanks all for sharing.

The one thing I could not find was the recipe for Butter Pecan ~ Rich, buttery cake with candied pecans, caramel and whipped cheesecake filling that someone mentioned. Where can I find this?

Hi All, Can the recipes be used for cupcakes too?? I make jumbo cuppies and am always looking for a "flavor of the month" to experiment with. Thanks!

What kind of filling do you use in the Orange Dreamsicle Cake? How about in the Pina Colada cake?

MacsMom uses vanilla mousse in the orange dreamsicle. The pina colada would be good with coconut cream or pineapple.

One of my favorite flavors is a strawberry cake, soaked with rum-flavored simple syrup (use rum extract if you're worried about alcohol, even though it's a seriously small amount) with either mango- or passion fruit-flavored buttercream filling. (I use frozen Goya puree that is thawed for the mango or passionfruit buttercream). It sounds crazy, but it is seriously amazing.

I also make a White Russian Cake with vanilla cake (you can use a little vanilla vodka to replace part of the water), soaked with kahlua simple syrup, and filled with kahula buttercream.

I just baked a brownsugar buttermilk cake and WOW! The flavor is awesome. I hardly used any vanilla. Just the brown sugar and the smoothness of the buttermilk really shines through. I've never made it before, but I'll be making it again!

That does sound good Jana, will there be pics on your blog???