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Anyone ordered a cake from Costco? - Page 3

post #31 of 73
12/5/05 at 2:41pm
Quote:
Originally Posted by cakeladyatLA

I work at Costco:

here's a taste-alike recipe:

1 cup of heavy whipping cream
1 cup of milk
1 large package of jello vanilla pudding
Mix well on mixer for vanilla mousse filling

for chocolate we use whipped cream (non dairy)
plus chocolate syrop

for strawberry it's the same as vanilla but
add strawberry preserves.

same with the apricot.

Patty



I've seen a similar recipe to this one.... It says that it is good for filling as well as icing....
Its always about cake!!
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Its always about cake!!
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post #32 of 73
12/5/05 at 2:49pm
wow thank you this recipe does sound really good, and the idea of using diffrent flavored pudding is very cleaver, not only is this recipe flexible it's quite cheap and quick , I m gonna give it a try.
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post #33 of 73
12/9/05 at 8:49pm
I made this recipe to fill my daughter's Birthday cake and it came out so great! It is delicious and so quick and easy- nice and thick too!

I can't wait to taste the finished product tomarrow!
icon_smile.gif Thanks for all the help- this site is so great! thumbs_up.gif
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post #34 of 73
12/13/05 at 10:39am
A lady at work brought in a cake a few weeks ago. She said she bought the cake from Costco's and it was the best darn cake i've ever tasted! I'm not sure if this is the same cake that's mentioned in this thread or not. But i'll try my hardest to describe this awesome cake!
For starters, it was a cake she had bought for her daughters birthday. There was writing on it but no designs or anything. The cake was a vanilla or yellow cake mix. It was layered and in between the layers was a cream cheese frosting. Was only two layers btw. And the outside/top frosting was either vanilla or a cream cheese frosting. It wasn't a white frosting covering the cake but an off-white frosting and this cake was the bomb! I read in this thread that someone works at Costco's and this is why I had to reply. There's only one Costco's here in my area and it's so far away. (Norfolk Virginia). I was wondering if this cake is the same recipe that is posted in this thread or if it's a different cake/recipe.
Again, this cake was so good and would love to find one or make one. I'm not a big cake eater but this cake was totally awesome!!! Any help would be greatly appreciated!
And to Costco's and their baker's/cooks.... you totally rock and make delicious cakes!!!!!! icon_razz.gif

Thanks! Fran
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post #35 of 73
1/23/06 at 5:07pm
So, to get the cream cheese flavored "Costco Taste-A-like Cake Filling" that Patty told about, you just use cream cheese flavored jello pudding?

Anyone know how Costco gets their whipped icing to stay firm enough on the cake? Is there a similar recipe for the whipped frosting-white or choc.-here on CC? The whipped is my favorite because it's not as sweet! My whole family loves their cakes & the people working in the bakery dept. are really nice at the one I sho at & they go out of their way to help you. icon_smile.gif
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post #36 of 73
1/23/06 at 6:35pm
I would assume the whipped icing is something like pastry pride or frostin pride. non dairy whipped topping.
Bonnie
www.InspiredOccasions.com
http://inspiredcaker.blogspot.com/
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Bonnie
www.InspiredOccasions.com
http://inspiredcaker.blogspot.com/
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post #37 of 73
1/23/06 at 7:29pm
Quote:
Originally Posted by Barefoot_Contessa

How do you think I can use the costco recipe but get a white result? Vanilla jello pudding comes out yellowish. I don't think I would use the white chocolate pudding for most cakes as white chocolate is not something most like.



Wilton makes something called White-White for this purpose, check out their site for it, I think it's like a paste/gel, I have never used it.


Hey, cakeladyinLA, I worked for Costco for nearly 12 years! icon_lol.gif Just left in July after having a baby.
Afflicted by Zaxapoaphobia
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Afflicted by Zaxapoaphobia
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post #38 of 73
1/24/06 at 11:47am
I was just wondering about the chocolate filling. If I use nondairy whipped topping does it need to be refrigerated? I do cakes with fondant and they can't go in the fridge. Also any idea what the ratio of choc. to whipped cream is?
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #39 of 73
1/24/06 at 4:33pm
Bump icon_biggrin.gif
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #40 of 73
1/24/06 at 5:02pm
Peacock I'm not sure about the chocolate to whipped filling, sorry but I think it would have to be refigerated still, even if it's non-dairy. The consistency wouldn't hold up well, I think it would poof out flat.
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post #41 of 73
1/24/06 at 7:43pm
A great whip-type BC recipe is the whimsical bakehouse recipe...I think i read it doesnt need to be refrigerated and it's light and fluffy and not to sweet..i would compare it to bakery icing...
~*~CaKeFaIrY~*~
www.cakefairy.ca
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~*~CaKeFaIrY~*~
www.cakefairy.ca
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post #42 of 73
1/25/06 at 6:09am
Quote:
Originally Posted by cakefairy18

A great whip-type BC recipe is the whimsical bakehouse recipe...I think i read it doesnt need to be refrigerated and it's light and fluffy and not to sweet..i would compare it to bakery icing...



Where do you get that recipe?
Thanks!
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post #43 of 73
1/25/06 at 1:29pm
Quote:
Originally Posted by bakersofcakes

Quote:
Originally Posted by cakefairy18

A great whip-type BC recipe is the whimsical bakehouse recipe...I think i read it doesnt need to be refrigerated and it's light and fluffy and not to sweet..i would compare it to bakery icing...



Where do you get that recipe?
Thanks!


Whimsical Bakehouse Buttercream
In the bowl of an electric mixer,Stir together
6 cups of Confectioners Sugar
1/2 teaspoon salt ( I add the salt to the boiling water and do not mix it in at this time as suggested here. If using salted butter you do not need to add the extra salt.)
1 teaspoon Vanilla Extract

With a whisk attachment (I use the paddle)add and whip at low speed

1 cup of boiling water(3/4 cup on hot days)

Whip until smooth and cool

Add and Whip until smooth


2 3/4 cup high ratio shortening or regular vegetable shortening
6 ounces( 1 1/2 sticks of butter) slightly chilled cut into small inch
pieces - I use salted for the preservative quality of the salt.

Increase the speed to med-high and whip until light and fluffy and it
will have doubled in size (10-20 minutes - I whip 10 minutes)The buttercream will almost fill a 5 quart mixing bowl
Yields 9 1/2 cups
Note: If you refrigerate icing it will get hard, allow it to return to room temperature and then re-whip.
Cakes iced with this icing can remain at room temperature below 75F for 2-3 days
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post #44 of 73
1/25/06 at 1:39pm
Patty,
I feel for ya hun, when it comes to the decorating in a costco or supercenter. Yep you have to be quick about it.
Look twice, save a life. Motorcylcles are
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ABATE of Colorado
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Look twice, save a life. Motorcylcles are
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ABATE of Colorado
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post #45 of 73
1/25/06 at 2:04pm
What is high ratio shortening? What's the difference between it & reg. veg. shortening (Crisco?)?

Thanks
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