Flavor Suggestions, Please

Decorating By divadane Updated 26 Aug 2010 , 1:09pm by divadane

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divadane Posted 25 Aug 2010 , 7:07pm
post #1 of 6

i'm doing an "anything chocolate" cake --- recipient's words, not mine icon_smile.gif

i have the chocolate bavarian cream filling (country kitchen) but i'm not sure if a regular devil's food cake would be a good combo with that...

does anyone have a recommendation for me, re: a good chocolate cake (mix, preferably) that pairs well with chocolate bavarian cream?

TIA.

5 replies
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michel30014 Posted 25 Aug 2010 , 7:37pm
post #2 of 6

Duncan Hines make a Swiss chocolate box mix. I have used it with a few different combinations of fillngs. I always get rave reviews!! icon_wink.gifthumbs_up.gif

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divadane Posted 25 Aug 2010 , 8:28pm
post #3 of 6

that's awesome - i will try that!

now, have you done tiers larger than 9''? because that's my next task. not being a math whiz, i'm nervous about not knowing how long to bake the cakes if i do tiers of 11'' or 13''............. (they don't tell you how long to bake large cakes on the back of the box!)

any idea if there's a baking time conversion chart somewhere? icon_smile.gif

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michel30014 Posted 26 Aug 2010 , 12:51pm
post #4 of 6
Quote:
Originally Posted by divadane

that's awesome - i will try that!

now, have you done tiers larger than 9''? because that's my next task. not being a math whiz, i'm nervous about not knowing how long to bake the cakes if i do tiers of 11'' or 13''............. (they don't tell you how long to bake large cakes on the back of the box!)

any idea if there's a baking time conversion chart somewhere? icon_smile.gif






I have a 3 tiered wedding cake in my photos that is a 12, 10, 6 if you want to check it out. It's the only wedding cake I've done so far.
Basically, I just check the cake batter every now and then with a toothpick in the center for doneness. Idk, about a conversion chart, but generally, my bigger cakes 12' and over take approximately 45 min to an hour at 350. But, every oven is not the same, so just keep a close eye on your cake and you will do fine!! Test the center with a toothpick. When it comes out clean and dry, it's done.

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KHalstead Posted 26 Aug 2010 , 1:05pm
post #5 of 6

stick a flower nail in your cake and lower your baking temp. to around 325, I've even dropped it down to 300 for REALLY large 3" tall cakes.

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divadane Posted 26 Aug 2010 , 1:09pm
post #6 of 6

great tips -- much appreciated icon_smile.gif

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