Ladies, this topic is incredible!!!
When I found it, I had to stop at page 52. I came back and could not easily get back there. I either had to click on page 3 and keep clicking ... you know what I'm talking about(so anxious to get back to where I left off) it was taking too long. So I started from the last page (189) and just read backwards. I'm now on page 153. For the future is there a quicker way for me to pick up where I left off on these long topics.
Macsmom, You're a GEM!
I'm looking for your RV, Tarimisu, Orange creamsicle and Tropical Breeze recipes. I remember from way back in the earlier pages your favorite is the OC cake. Which is your favorite and your customers prefence between the Pina Colada or tropical breeze?
Ladies, this topic is incredible!!!
When I found it, I had to stop at page 52. I came back and could not easily get back there. I either had to click on page 3 and keep clicking ... you know what I'm talking about(so anxious to get back to where I left off) it was taking too long. So I started from the last page (189) and just read backwards. I'm now on page 153. For the future is there a quicker way for me to pick up where I left off on these long topics.
Macsmom, You're a GEM!
I'm looking for your RV, Tarimisu, Orange creamsicle and Tropical Breeze recipes. I remember from way back in the earlier pages your favorite is the OC cake. Which is your favorite and your customers prefence between the Pina Colada or tropical breeze?
Here is the recipe file
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
If you simply copy the url in the address bar and paste it in a draft e-mail or word doc (or write it down)--or save it your favorites on your computer, that url will bring you back to the same page you left off.
I prefer the Tropic Breeze, but it really isn't so different from Pina Colada - just the banana flavor added. Tiramisu is another favorite.
Just wondering if anyone has come up with a Banana Fosters recipe yet?
Wanda
Who has tried the Torani (or other brand) beverage syrups and how much did you add - and did you lke the outcome?
I don't have LoRann peach in stock and a customer wants Peaches-n-Cream for this Monday, so I thought I'd go look for Torani peach flavor syrup to use instead of Kerns nectar.
I just got pistachio and mango lorann flavors today, my order came in from fon dant source dot com. my first time ordering from them, they shipped pretty quick and the prices weren't too horrible. I'm trying to talk a friend into wanting a pistachio cardamom layer on her cake I'm making next weekend. She can't decide on flavors and doesnt seem to understand that I need to buy ingredients, lol. What would you use for pistachio cardamom cake filling? I had thought coconut cream filling or maybe a pistachio pudding/frostin pride mix. Any ideas?
I just got pistachio and mango lorann flavors today, my order came in from fon dant source dot com. my first time ordering from them, they shipped pretty quick and the prices weren't too horrible. I'm trying to talk a friend into wanting a pistachio cardamom layer on her cake I'm making next weekend. She can't decide on flavors and doesnt seem to understand that I need to buy ingredients, lol. What would you use for pistachio cardamom cake filling? I had thought coconut cream filling or maybe a pistachio pudding/frostin pride mix. Any ideas?
I really like LoRann coconut with the white chocolate truffle filling and about a cup of Bettercreme folded in. Or use LoRann pistachio in the truffle filling instead of coconut if you have enough.
I am starting my first experiment with some of the ideas I have found on here.
Can anyone tell me if the baking temps and times are the same for all the different cakes?
Thanks,
Katie
Thanks Macsmom.
When halfing the recipes do I half the oil to. The rv recipe calls of 9 eggs and 1/3 c. of oil. How many eggs should I use 4 or 5?
Some of the recipes says 1/4 c oil you use 1/3 c in all the recipes right?
I know you recommend the wc truffle filling for the orange dreamsicle and I think the rv cake. What would you suggest for icing for the rv, od and tarimisu cakes? I was thinking white choc. bc for the first two. I'm sorry I know its been asked but what can I use instead of pastry pride and bettercream; I can't find it anywhere
Who has tried the Torani (or other brand) beverage syrups and how much did you add - and did you lke the outcome?
I don't have LoRann peach in stock and a customer wants Peaches-n-Cream for this Monday, so I thought I'd go look for Torani peach flavor syrup to use instead of Kerns nectar.
I tried the Torani Sugar Free Raspberry. IMHO, I didn't care for it. I thought it was too synthetic and left a chemical aftertaste. A good raspberry is hard to find -- next time I will use pureed raspberries instead. DO NOT put it into SMBC -- I knew I shouldn't have, but wanted to try a small amount and, like they say, oil and water don't mix!! Proved that one again!! 
I do like the Torani White Chocolate Sauce used for Mocha Drinks. I mixed it with some Frostin' Pride and it was good!! Sweet, but good. I usually overdo, so this time I purposely underdid adding what I thought would work. If memory serves, I think I used about 2 c. Frostin Pride, one package white chocolate pudding, and around 1/2 c. white chocolate sauce. Melvira uses A LOT of sauce so I think you could easily get a stonger flavor with 1 - 1 1/2 c. of sauce. (I will be using it for the White Chocolate Macadameia Nut Cake sometime this next week.) Hope that helps a little!!
Macsmom I used the sugar free white chocolate Torani syrup for a white chocolate raspberry cake. I think I used 2 cups of it in the recipe and it tasted great. It's hard to get a strong white chocolate flavor, but this did pretty well.
Thanks Macsmom.
When halfing the recipes do I half the oil to. The rv recipe calls of 9 eggs and 1/3 c. of oil. How many eggs should I use 4 or 5?
Some of the recipes says 1/4 c oil you use 1/3 c in all the recipes right?
I know you recommend the wc truffle filling for the orange dreamsicle and I think the rv cake. What would you suggest for icing for the rv, od and tarimisu cakes? I was thinking white choc. bc for the first two. I'm sorry I know its been asked but what can I use instead of pastry pride and bettercream; I can't find it anywhere
When you halve the RV recipe, use 6 egg whites or 5 eggs.
I only decorate with fondant, so I can't help with BC - I only use it as a crumbcoat and I'm too lazy to make several separate batches so I tend to make one large butter-vanilla batch to use on several cakes at once. (I have 2 little ones so all my baking is done when they are in bed).
You can use homeade whipped cream in place of Bettercreme, but then it requires refrigeration. Dream Whip made with canned evaporated milk may be left out longer than whipped cream, but not for 24 hrs.
I still haven't tried the white chocolate truffle filling, and I've been meaning to! Sounds delicious. I think white chocolate mango would be awesome. thoughts? I'm hungry 
Can anyone tell me if Macsmom does anything special for the Andes Dream other than adding the Andes mints to the Choc WASC? Thanks! Also, how much of the mints? I was thinking of coursely chopping them and coating them in flour. TIA!
I made dulce de leche by boiling a can of condensed milk. I wasn't very good about adding water to the rim, so usually the water was closer to an inch down. I opened the can after it cooled and was totally disapointed because it was white like regular condensed milk. THEN, I stired it. About an inch down was a thick dark layer of creamy goodness. Oh my god. It is so good. This will make an AWESOME filling.
I made dulce de leche by boiling a can of condensed milk. I wasn't very good about adding water to the rim, so usually the water was closer to an inch down. I opened the can after it cooled and was totally disapointed because it was white like regular condensed milk. THEN, I stired it. About an inch down was a thick dark layer of creamy goodness. Oh my god. It is so good. This will make an AWESOME filling.
How long did you boil the can for?
sayhellojana - I was told that the can of condensed milk should be completely covered by the boiling water for 2 reasons - the first is to make sure the whole can cooks, and, it is supposed to help prevent the can from exploding
Question for MacsMom or anyone who might know? It may be on here and I have overlooked it, but do you have the recipe for MacsMom's Black Forest Cake? Especially the chocolate truffle & cherry filling?
thanks!
Question for Macsmom if you're willing to share. How do you make the chocolate chip mousse that goes in the Decadent Chocolate cake? I've tried and I'm doing something wrong because mine is not becoming thick.
I'm looking for feedback from anyone who has tried the caramel frappuccino cake, I am thinking I want to make it for my bridal shower
TIA
I made dulce de leche by boiling a can of condensed milk. I wasn't very good about adding water to the rim, so usually the water was closer to an inch down. I opened the can after it cooled and was totally disapointed because it was white like regular condensed milk. THEN, I stired it. About an inch down was a thick dark layer of creamy goodness. Oh my god. It is so good. This will make an AWESOME filling.
Good to know - I'm going ot go do that right now!! 
Question for Macsmom if you're willing to share. How do you make the chocolate chip mousse that goes in the Decadent Chocolate cake? I've tried and I'm doing something wrong because mine is not becoming thick.
I add mini-chocolate chips to Bettercreme whipped with a pkg of white chocolate (or cheesecake) pudding mix. I whip the pudidng into the liquid 2lb container, then fold in the chips.
Can anyone tell me if Macsmom does anything special for the Andes Dream other than adding the Andes mints to the Choc WASC? Thanks! Also, how much of the mints? I was thinking of coursely chopping them and coating them in flour. TIA!
I use a bag of the mints made for baking that are available around the holidays. If I don't have any in stock and they aren't in the stores, I buy mint baking chips from http://backtothecountrystore.com/cgi-local/shopper.cgi?search=action&category=BAKE&keywords=all
Yes, they need to be coated in flour. I also add a dramof LoRann creme de mente to the batter.
thanks Macsmom... I didn't have the creme de mente so I used mint chocolate chip and a little peppermint extract. Thanks so much!
Thank you Macsmom, much easier than what I had been trying to do with the egg whites, chocolate and whipping cream. I am so glad you are willing to share your recipes with all of us!! You are AWESOME!!
Cinnamon Roll ~ Cinnamon swirl butter cake filled with sweet cream cheese.
How exactly do you make a cinnamon "swirl" cake? I'm using my basic scrach yellow cake.... can you please tell me how to flavor it to make it a cinnamon Swirl?
thank you.
On boiling the condensed milk it takes about 2 hrs, some say 3 hrs, to get your caramel. Keep the can covered w/ water (I like to keep a pot I've run through the coffee maker so it doesn't have to heat up every time I add water). I also rotate my cans. If I do one can I use a small pot & "roll" it every 30 min. If I use a bigger pot & flip them using tongs. I do this after I had a similar experience to Jana's. It is always delicious though!
I made the banana wasc for cupcakes but the texture was like a muffin rather than a cake. I don't use the wasc cake recipe often and I was just wondering if it is more dense. I think I overbaked but I'm not sure. I made Orange Creamsicle cupcakes and they turned out excellent. Aslo should I be using AP flour? Thank you
I boiled the can for about 3 hours, but it was in hot water for an hour before I figured out that the small burner wasn't going to get it hot enough to boil.
The instructions I found online said to punch two small holes on the top of the can and keep water 1 cm from the top. Next time, I'm just going to boil the hole thing. Sounds like that is what most do.
Cinnamon Roll ~ Cinnamon swirl butter cake filled with sweet cream cheese.
How exactly do you make a cinnamon "swirl" cake? I'm using my basic scrach yellow cake.... can you please tell me how to flavor it to make it a cinnamon Swirl?
thank you.
The recipes are here:
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
I fill my pans 1/3 full, put the swirl mix in a piping bag and pipe a swirl over the batter, then top with more batter. I actually fill my pans less then normal since I don't torte the cinnamon.
I made the banana wasc for cupcakes but the texture was like a muffin rather than a cake. I don't use the wasc cake recipe often and I was just wondering if it is more dense. I think I overbaked but I'm not sure. I made Orange Creamsicle cupcakes and they turned out excellent. Aslo should I be using AP flour? Thank you
When I make my banana recipe it is always so moist that it stays moist and fresh tasting even 3 days later. The 1/2 c butter and 3 bananas are responsible for that. I can only assume your cupcakes were overbaked (?).
And I use AP flour for that one.
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