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JCE62108
Frequent Member
Joined: Oct 01, 2008
Posts: 438
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 Posted:
Thu Jul 02, 2009 5:26 pm |
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That was me!!! Thanks for your reply. I hope it is ok. Only thing Im worried about is that in the mix is powdered milk and something called "baker's cheese"? So Im worried that once hydrated it will go bad if left out. You know, like if you have powdered milk and hydrate it, you have to refriderate it.
Has anyone tried this and know for sure if it will work? I think it would taste really good. Honestly I am still a little skeptical about the SF cheesecake pudding and bettercream. I just cant imagine what it would taste like. I guess I really just need to do a test run and see what I like better.
Maybe Ill mix up some of that cheesecake mix and set it out and see how long it takes to smell funky? lol That's probably not a very accurate way to measure shelf stability though.  |
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chassidyg
Forum Fanatic
Joined: Feb 02, 2008
Posts: 1745
Location: Bellevue, Nebraska
Birthday: Dec 07
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Thu Jul 02, 2009 7:06 pm |
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what about the jello cheesecake pudding? |
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bobwonderbuns
Forum SuperStar!
Joined: Nov 17, 2006
Posts: 5538
Location: one block from the edge of the earth...
Birthday: Nov 01
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Thu Jul 02, 2009 7:15 pm |
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Why the heck does this thread keep unchecking itself so I have to re-check "watch this topic for replies"???   |
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CookieO
Junior Member
Joined: Jun 25, 2009
Posts: 87
Location: TX
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Thu Jul 02, 2009 10:50 pm |
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I baked the Maple White Chocolate with White Choc Truffle filling today. The hubby loves it and said the cake itself would be good all on it's own, it's that moist & flavorful.
We can definitely taste the maple, with the white choc coming through as well in it. I used 1/2 recipe being just for us.
All combined, it's a very rich dessert imo I would say a fabulous fall/winter offering on a list of gourmet flavors with the maple. But if your like my husband and love maple any time, this one taste fabulous!
The only revision to the rescipe was I added a pinch of salt to the filling.
The hubby is in cake heaven tonight, so I'm happy with how it turned out. I would make it again.
Thank you Macsmom for your help.  |
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CookieO
Junior Member
Joined: Jun 25, 2009
Posts: 87
Location: TX
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Sat Jul 04, 2009 12:39 pm |
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Has anyone tried a Ricotta Cheese Filling before??
I've never tried it but I've heard Ricotta cheese helps cut some of the sweetness of chocolate(s). I found this recipe that I think I will try maybe modifying it a bit.
RICOTTA CHEESE FILLING:
1 3/4 cups (15 oz.) ricotta cheese*
1/4 cup sugar
3 tablespoons Grand Marnier (orange-flavored liqueur) or orange juice concentrate, undiluted
1/4 cup candied red or green cherries, coarsely chopped
1/3 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
Beat ricotta cheese, sugar and liqueur in large bowl until smooth. Fold in candied cherries and small chocolate chips.
*1 cup (1/2 pt.) whipping cream may be substituted for ricotta cheese. Beat with sugar and liqueur until stiff. Fold in candied cherries and small chocolate chips.
here's the original page I found it on.
http://www.hersheys.com/recipe.....=14&per=25 |
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dandelion56602
Forum Fanatic
Joined: May 09, 2006
Posts: 1953
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Sat Jul 04, 2009 2:07 pm |
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I've not tried it, but w/ the candied cherries it sounds to me like it would be a good filling for a Christmas cake---like a chocolate roll (is it buche de noel or something like that?).
Also, liqueur acts as a preservative & I wonder if the liqueur would help w/ shelf life? |
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CookieO
Junior Member
Joined: Jun 25, 2009
Posts: 87
Location: TX
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Sat Jul 04, 2009 2:24 pm |
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yes, the original recipe I posted is a filling from a Holiday cake. But it got me thinking about other ingredient possibilites.
I'd be interested in hearing how Macsmom & other expereinced cakers might modify the recipe. hint hint. lol
Not sure about shelf life. I wondered the same thing. |
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fruitsnack
Regular Member
Joined: Apr 15, 2008
Posts: 101
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Sun Jul 05, 2009 3:42 pm |
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I need help with the graham cracker WASC in the google document.
The batter seemed quite a bit thinner than the regular WASC and the crumb was quite a bit finer. After I baked it, I had two 9" rounds that fell apart a bit when I turned them out, one 9" round that fell apart completely and one shaped pan that fell apart completely and stuck in the pan. I followed the recipe to the letter - any idea why it was so different?
My other question - any idea what I can mix with graham cracker cake to make really good cake truffles? Lemonade out of lemons, and all that. |
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dandelion56602
Forum Fanatic
Joined: May 09, 2006
Posts: 1953
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Sun Jul 05, 2009 4:44 pm |
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I think chocolate buttercream would be yummy or you can mix some marshmallow flavoring into some buttercream. I like taking a small amount of buttercream & making it a strong flavor b/c it won't take much buttercream. Then dip in chocolate, yummy, a smore!
I made the pink champagne for my purse cake & used white chocolate flavored bettercreme. It was soooo good & there were so many compliments. One guy who said he doesn't like cake (b/c it's too fluffy) liked the denser texture. One of these days I know I'm going to get some orders & best of all I introduced people to a flavor they probably never would have tried/ordered. |
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justsweet
Forum Fanatic
Joined: May 26, 2005
Posts: 1614
Location: Sunny California
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Mon Jul 06, 2009 12:40 pm |
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| rkayw wrote: | finally got some bettercreme (pre-whipped, better then none at all)...now I cant find Mascarpone anywhere.
what is with these ingredients in small towns. Dont they know we love to bake/cook with the good stuff too! sheesh.  |
Homemade Mascarpone Cheese
Much easier to make than it might seem, homemade mascarpone is a tastier and less expensive alternative to a store-bought cheese. It’s marvelous with ripe summer berries, finally appeared at our farmer’s markets.
Makes about 12 oz
Ingredients:
500 ml whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream
1 tbsp fresh lemon juice
Preparation:
Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.
http://www.bakingobsession.com.....#more-1061 |
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dandelion56602
Forum Fanatic
Joined: May 09, 2006
Posts: 1953
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Mon Jul 06, 2009 9:34 pm |
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I don't know if anyone has tried this combo, but.... This weekend I made a key lime blueberry cheesecake. Let me tell you it was to die for!!!! I may try making it as a cake or if someone else does let me know how it turns out. |
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MacsMom
Forum SuperStar!
Joined: May 05, 2007
Posts: 2893
Location: CA
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Tue Jul 07, 2009 8:06 am |
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| rkayw wrote: | yes, the original recipe I posted is a filling from a Holiday cake. But it got me thinking about other ingredient possibilites.
I'd be interested in hearing how Macsmom & other expereinced cakers might modify the recipe. hint hint. lol
Not sure about shelf life. I wondered the same thing. |
This is another version that is in the Google doc:
Cherry Chocolate Chip Ricotta Filling - Kansaswolf
2 (8oz) packages of cream cheese
15oz ricotta
1 c powdered sugar
1 tsp vanilla
1/2 t almond extract
16oz marachino cherries, chopped
1 t juice from marachino cherries
1 c mini chocolate chips
*Mix all ingredients, refrigerate for an hour, or until spreadable. |
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MacsMom
Forum SuperStar!
Joined: May 05, 2007
Posts: 2893
Location: CA
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Tue Jul 07, 2009 8:18 am |
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| fruitsnack wrote: | I need help with the graham cracker WASC in the google document.
The batter seemed quite a bit thinner than the regular WASC and the crumb was quite a bit finer. After I baked it, I had two 9" rounds that fell apart a bit when I turned them out, one 9" round that fell apart completely and one shaped pan that fell apart completely and stuck in the pan. I followed the recipe to the letter - any idea why it was so different?
My other question - any idea what I can mix with graham cracker cake to make really good cake truffles? Lemonade out of lemons, and all that. |
I've never had that problem. I let my cakes cool in their pans, wrap them in their pans, and freeze them. Thaw them in their pans in the fridge... they pop right out. I use parchment circles and Pam.
I love the moist, light crumb of the graham cake, I'm sorry I don't have any ideas of why yours fell apart. |
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fruitsnack
Regular Member
Joined: Apr 15, 2008
Posts: 101
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Tue Jul 07, 2009 10:07 am |
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I've never heard of that! What do you wrap them before they go in the freezer? Does it change the texture of the cakes?
I did like the flavor of the cake. In fact, I haven't been disappointed yet by any of the flavors I've tried. |
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MacsMom
Forum SuperStar!
Joined: May 05, 2007
Posts: 2893
Location: CA
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Tue Jul 07, 2009 1:54 pm |
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| fruitsnack wrote: | I've never heard of that! What do you wrap them before they go in the freezer? Does it change the texture of the cakes?
I did like the flavor of the cake. In fact, I haven't been disappointed yet by any of the flavors I've tried. |
Plain ol' Saran Wrap (I actually use Smart&Final brand).
If you put them in the freezer while still a bit warm, they come out very moist. But if you put them in the freezer while too warm, they can be too moist and in chocolate cakes the texture changes to a more brownie-like crumb. I usually wait about an hour before putting them in the freezer.
I swear by it for keeping them fresh tasting--I've done side-by-side comparisons on a couple of occasions where I left one out on the counter overnight and froze one overnight. After the frozen one thawed, I had my DH and my neighbors do a taste test - they all liked the frozen one better. |
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