Don't know where these ideas come from but here they are!
1. Cream cheese frosting - how would you elevate it, add dimension? I'm thinking of a mascarpone cheese frosting - has anyone done that?
2. A cake filling that's something like cookie dough. Because of the texture and richness I think it would need a base - the way a cookies & cream frosting has buttercream as a base, does that make sense?
3. For a chocolate/PB profile, what do you think - layers of chocolate cake alternated with a PB cake or alternated with a yellow cake with PB chips? Can always try a PB batter, just wondering if it's too rich. There is a PB protein powder that may add substantial flavor withou suout all the moisture.
4. Cheesecake. I've had some reeeeeally bad cheesecake. I hate when it's undersweetened and flat, no dimension. I like to add some sour cream, what else might be a good idea to add some personality to base? There are so many ways to make it.
Thanks!
Answer to # 1 - You can certainly make frosting with Mascarpone and it is delicious, but it is not cream cheese frosting. It lacks the divine bite of tartness which is cream cheese frosting's signature. In my opinion, it needs no elevation.
Answer to # 4 - My favorite kind of cheese cake is plain with enough the cream cheese being the star, heavier and more dense than modern versions. The only flavored cheese cake that I really love is key lime and I do use sour cream in it. It is much lighter than traditional cheese cake. Again, I think a good cheese cake (traditional, baked) needs no elevation or a topping, such as cherry or blueberry sauce is nice.
KatyN, I have the impression that you really do not care for cream cheese, lol.
I agree, KatyN! A toasted bagel is good with everything or along!
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