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doctored cake mixes? - Page 4

post #46 of 181
I'm in Australia, and have a "secret family cake recipe" that my mother told me to guard with my life. Turns out, it is just a slight variation on the WASC. Hehe.

It's a "Turkish Delight" cake, which is basically the WASC with rosewater instead of almond.

I fill with a chocolate fudge filling, cover in ganache, then pipe with BC roses which I flavour with the rosewater as well.
post #47 of 181
MacsMom...I thought mom2rascals was referring to mandifrye's request for the white chocolate truffle filling recipe...I could be wrong since she didn't clarify herself.

Thought I would interject, since I would love that recipe too icon_redface.gif .
post #48 of 181
OH! I didn't even see that one! icon_redface.gif

Here it is (large recipe):
16 oz cream cheese, softened
12 oz white chocolate, melted and cooled slightly
4 c Bettercreme*
2 pkgs cheesecake pudding mix*

Beat the cream cheese 'til smooth. Slowly blend in the white chocolate. Mix the pudding into the whipped topping; gently blend into the white chocolate mixture. *I usually just beat the pudding mix into the liquid Bettereme (2lb carton).


Here is one that is a bit more firm:
8 oz cream cheese, softened
2 c PS, sifted
2 c chocolate (or white chocolate) chips, melted
1 ½ t vanilla


But what I have been doing more recently is just pouring the chocolate chips (or candy melts or almond bark, etc.) into a micro-safe bowl, pouring liquid Bettercreme (or Frostin Pride) over the chips 'til barely covered, and melt it all together then whip it up until it is thick. Refrigeration for a few hours makes it firm.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #49 of 181
MacsMom...you got it goin' on with these recipes!!

THANKS!
post #50 of 181
Macsmom, thank you so very much for all the info. You are amazing.

Quick question first: did your avatar used to be different? Maybe you and kids first? then a green frog? I only ask b/c im a very visual person ( probably to a fault) and I want to make sure im thinking of the right person.

My baking question is: what if I cant get Bettercreme? I live in NY, on long island and I have never seen it- and believe me, I have searched EVERYWHERE. Any decent substitutions?

Thanks so much for everything already, you really are incredible. Your willingness to share and help out your fellow cc'ers is beyond admirable. I mean that sincerely. icon_smile.gif
post #51 of 181
if you make a box cake mix, without any additions/extenders, will it hold up to stacking for a 3 tier wedding cake? Of course, there would be dowel rods and cake boards under each tier.[/list]
-A Slice Of Heaven, LLC-
www.roanokecakes.com
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-A Slice Of Heaven, LLC-
www.roanokecakes.com
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post #52 of 181
I have another question, please.....

If you bake the cake and cant decorate it that same day, what is the best way to store/save it until you're ready?
And.... how long can you save the cake and it still taste fresh?

Same with BC.....can you make it and store it?

I hate to sound so ignorant, but I usually bake and decorate the same night. I was thinking how easy it would be to 'defrost' a cake and pay more attention on the decorating....like I very much want to do.

Ok, ok, that was more than one question.

Thanks for any and all help with this, I greatly appreciate it.

Jess
post #53 of 181
I am pretty new and just use cake mixes....Macsmom thank you for posting all the recipes... I can't wait to try something new outside of the box... no pun intended. LOL I always use pillsbury though...not good?
I work best under pressure at midnight! I always bite off more than I can chew! I am super mom to my kids and husband!
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I work best under pressure at midnight! I always bite off more than I can chew! I am super mom to my kids and husband!
Reply
post #54 of 181
~ I buy Bettercrema at Smart&Final. I've heard you can get it at Sam's club if you ask the bakery dept. But Cool Whip subs fine, it's just not safe to be left out for more than a few hours.
(Yes, my avatar used to be me and the kids, then a red/black/white eclectic square cake before this last one).

~ I bake and freeze my cakes on day 1; make my fillings, BC and fondant day 2. Thaw cakes in fridge overnight. On the third day I fill and crumbcoat. and from that point forward I take it in and out of the fridge as I decorate. I have to start 5 days in advance because I can't work on cakes until the kiddos are in bed and I've had a moment to myself - so I start caking at 10pm. There have been too many nights when my head never hit the pillow!

I have put Satin Ice, Fondarific, and MMF in the fridge with no trouble. In fact, the condensation helps decorating because I can stick on decor without water! You do have to make sure that the cake has several hours to de-condensate (new word!) before delivery. If for some reason it hasn't dried enough before delivery, you can use a hair-dryer to immediately take care of that. (But you have to give it at least 2 hrs at room temp first so the condensation doesn't return after a blow-dry).
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #55 of 181
Quote:
Originally Posted by CareyI

I always use pillsbury though...not good?



I like Pillsbury, too, but I prefer the variety in flavors that BC carries. BC's Dark Chocolate is the best chocolate cake! (But hard to find!). I cannot stand Duncan Hines - it's the only mix that has ever caused my WASC recipe to bubble over the pan and burn on the bottom of my oven.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #56 of 181
Quote:
Originally Posted by MacsMom


I cannot stand Duncan Hines - it's the only mix that has ever caused my WASC recipe to bubble over the pan and burn on the bottom of my oven.



I use DH for all flavors of WASC cake and have never had a problem. I usually use 2" pans and fill according to Wilton's cake preparation charts.

What depth cake pans do you use and how high do you fill them.
post #57 of 181
Thanks so MUCH Macsmom! I can't wait to try it!

Here is another question for you (as if you have not already been MORE than helpful enough!!!! icon_razz.gif )... If you use bettercream, can it be kept outside of the fridge? I know you said the cool whip version couldn't be stored out of the fridge for long, but what about the original recipe???

Oh, and what about using the "mock" bettercream recipe? I can't buy it here (maybe I can from Sam's, haven't checked there yet), but I know on the Bettercream thread they were discussing the mock and said that it was close to the original. What do you think? And, could this one be kept out of the fridge? (Very little fridge space left in my kitchen, that is why I like sugarshack's buttercream and fondant!)

Thanks again - you are a fabulous resource...
Mandi
post #58 of 181
I wouldn't think the mock Bettercreme is any more stable than Cool Whip since it contains dairy. Bettercreme is non-dairy and it says this:

Shelf life:
Frozen - 1 year
Unopened in the firdge - 3 mo's
Opened in the fridge - 7 days
Whipped, applied to product - 5 days

So if you want to whip it up and leave it out, it should be fine as long as it is eaten within 5 days.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #59 of 181
Thank you again! As I said before, you are a great help!!!

Mandi
post #60 of 181
thanks so much. I was looking for this too.
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