What is your best selling (most requested) specialty flavor combination?

(I saw somewhere a Pina colada cake and now I can't get that song out of my head... it's been 2 weeks )

Please share~

thanks

wasc with bavarian cream and strawberries
dreamsicle
strawberry/french vanilla swirl
pumpkin spice
key lime white chocolate

i love that song too : )

Anyone else want to chime in?
Cas17- I love me some pumpkin spice!

Lately I'm getting a lot of requests for dark chocolate espresso cake with a raspberry chambord mousse filling and dark chocolate ganache icing.

2nd most popular is white cake with creme brule' custard and caramel filling (alternated) with either SMBC or all butter buttercream.

Believe it or not vanilla with vanilla pudding, boring Don't get me wrong, tastes yummy i'd just like to try something new!

keylime with mango filling
dark chocolatewith cherry filling (cherries garcia)
and
vanilla with amaretto buttercreme
ooooooh, and
red velvet with cream cheese

white with red raspberry filling.

Chocolate w/chocolate hazelnut

that's easy...vanilla sour cream cake with raspberry mousseline buttercream. then chocolate raspberry truffle.

people just *love* raspberries!

My most popular flavors-

Vanilla with vanilla almond BC
Chocolate with vanilla almond BC


NO experimenters out here!

Sure shell62995 I'll share. The thick caramel recipe I use is found here in the recipe section by jodief.....It's the best and dangerous, you'll want to get a spoon and eat the entire thing.

Creme brule' custard filling (enough to fill an 8 or 9" 2 layer torted cake)
Ingredients:
1/2 cup sugar
5 tbsp flour
a pinch of salt
2 cups of heavy cream
2 egg yolks, beaten
1 vanilla bean pod split open, seeds scraped out or 1tsp pure vanilla extract

Directions:
1. Combine the sugar, salt, and flour in a heavy-bottomed saucepan. Stir in cream gradually until mixture is smoothly dissolved. Add the vanilla beans or vanilla extract. Bring to a boil over medium heat, be sure to stir constantly to prevent lumps from forming.

2. Boil mixture until it begins to thicken and able to coat the back of a spoon. Remove from heat, drizzle some hot liquid into the beaten egg yolks to temper the eggs. Return eggs to the saucepan and stir well. Heat until bubbling again and slightly thickened to custard texture as desired.

3. Remove from heat, cover custard surface with cling wrap and chill in fridge for 2 hours.

Here's the link to the caramel filling....It's the best, beware you'll want to grab a spoon and start eating it, I'm not kidding I have to hide it from MYSELF!

http://www.cakecentral.com/cake_recipe-6851-5-Thick-Caramel-Sauce-or-Filling.html



Here's the choc. espresso cake recipe.

Chocolate Espresso Cake

When it comes out of the oven the cake should still be moist - sticky even - in the middle. As it cools the cake will sink slightly and the crust will crisp.

On cooling, the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy. Not recommended for carving.

Serves 8 ( Double the recipe for 2 layers)

6 ounces (180g) fine dark chocolate, chopped
a small espresso (about 3 tablespoons very strong coffee)
10 tablespoons butter, diced
5 eggs, separated
¾ cup golden caster sugar
1 tbsp. cocoa powder
¾ cup all-purpose flour

Method:
Line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place.

Melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. As soon as it starts to soften, add the coffee and leave it for two or three minutes. Stir very gently, then when the chocolate has melted add the butter. Stir until it has melted.

Meanwhile, beat the egg whites with an electric mixer till stiff, then fold in the sugar. Mix the baking powder with the cocoa powder and flour. Remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. Lastly sift in the flour and cocoa mixture.

Stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. It should feel light and wobbly. do not overmix - just enough to fold in the flour. Scoop into the lined pan and bake in an oven preheated to 350ºF for thirty-five minutes. Leave to cool in its pan, then turn out.

Raspberry mousse filling

* 1 pint fresh raspberries
* 1 tablespoon fresh lemon juice
* 1 cup heavy cream
* 1 egg white
* 1/4 cup sugar


Directions

1. Place raspberries in blender container and blend until smooth.
2. Add lemon juice.
3. In large bowl beat cream until soft peaks form then fold in raspberry mixture.
4. In a separate bowl sprinkle sugar over egg white and continue beating until sugar is dissolved then fold into raspberry mixture.

Chill til firm.......cake needs to be refrigerated when using this filling.

Enjoy everyone!

Boring old standard vanilla with vanilla buttercream and raspberry preserves, very traditional and I guess going to please most guests! Adult cakes tend to be chocolate with whipped chocolate ganache filling. Only my wedding clients seem to want to try something a bit different!

My two most requested are... vanilla cake with strawberries and/or bananas and vanilla mousse, vanilla cake with chocolate mousse. Not so earth shattering flavors LOL. My personal favorite is dark chocolate cake, white chocolate mousse with fresh raspberries and either a fresh whipped cream or ganache icing. YUM!

Fudge marble cake, cookies and cream filling, iced with buttercream.

I have requests for two main flavors:
White with regular bc........(((boring))) but popular
Amaretto butter with amaretto buttercream (and I don't cook it all out!) No wonder they like it.

3 Leches with pinaapple and coconut filling and 3 leches with pecan and mocha filling and Mocha frosting these are my most popular.

I love lemon and raspberry together!

mine are chocolate cake filled with caramel then iced with choco fudge and chocolate mousse cake

these all sound so great. Can anyone tell me what "golden caster sugar" is in the Expresso recipe?

Does anyone else enjoy the sweet & savory together? I LOVE it!!

WASC with american buttercream. No filling. People around here don't experiment either. Actually, they think ordering almond IS experimenting!

white w/ raspberry or white with raspberry cream filling (I mix raspberry filling 1/2 and 1/2 with my buttercream lol) people think it's some exotic mousse type of filling........too funny.

Dkelly your chocolate cake sounds yummy....................i just made a chocolate brownie cake with 1 layer of peanut butter mousse and reeces peanut butter cups and 1 layer of banana pudding with fresh bananas, it was the most decadent cake I have ever tried. The combination worked so well together. By the way the fondant was Satin Ice dark chocolate (first time i'm trying this one) Fabulous!! I'm definitly going to try your chocolate cake. Thanks for posting.

dkelly, thanks for sharing. I am definatly going to have to try your recipies. great thread.

my family loves WASC with dulce de leche filling and a chocolate fudge cake with dark chocolate ganache . . . I'm lucky b/c I can try all flavors and I will always have people willing to try them and they're honest (maybe too honest) they will tell me if something is just very very wrong