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doctored cake mixes? - Page 6

post #76 of 181
MacsMom:

I saw your varieties of cakes on another thread! WOW, they all sound so yummy! I was wondering if you would share the Andes Dream (MINT is my personal fav) and maybe the Coconut Cloud recipes? Those sound soo good! icon_biggrin.gif
post #77 of 181
Macsmom - Thanks so much for all your insite. Question: In some of your recipes you've substituted cake flour instead of AP - any specific reason? Thanks.
post #78 of 181
Thanks - it is one of the prettiest cakes I've seen.
post #79 of 181
Quote:
Originally Posted by tarheelgirl

MacsMom:

I saw your varieties of cakes on another thread! WOW, they all sound so yummy! I was wondering if you would share the Andes Dream (MINT is my personal fav) and maybe the Coconut Cloud recipes? Those sound soo good! icon_biggrin.gif



Truffle filling
8 oz cream cheese, softened
2 c PS, sifted
2 c chocolate chips, melted
1 ½ t vanilla

For the mint filling, I use the above recipe but use 2 c mint chips. If no mint chips are available, then I use white chocolate and LoRann creme de menthe flavor.

Coconut Cloud is the WASC recipe, using coconut flavored coffee creamer in place of water, adding a package of coconut pudding mix, using coconut yogurt in place of sour cream, and a dram of LoRann coconut flavoring. I buy coconut pastry filling.
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 #80 of 181
Quote:
Originally Posted by Banana0501

Macsmom - Thanks so much for all your insite. Question: In some of your recipes you've substituted cake flour instead of AP - any specific reason? Thanks.



I've found that flavored cake mixes tend to make a really heavy, over-moist cake. Cake flour gives it a lighter crumb.

I've actually changed my strawberry cake (WASC) to using one box of strawberry and one box of white cake mix because using two strawberry mixes is overwhelmingly sweet - a bit too synthetic.
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 #81 of 181
Thank you so much Macsmom for all your helpful recipes, it was very nice of you to share... can't wait to try one!
Thanks to everyone else for all the great tips!
"Life is not measured by the number of breaths we take... but by the number of moments that take our breath away."
Reply
"Life is not measured by the number of breaths we take... but by the number of moments that take our breath away."
Reply
post #82 of 181
Awesome!!! thumbs_up.gif Thanks so much for the recipes! Can't wait to give them all a try. icon_biggrin.gif
post #83 of 181
which type of loranns do you use?

I noticed on their website that they have many different kinds, such as for candy, chocolate, or ice cream. not sure which type to use.
post #84 of 181
I've found that flavored cake mixes tend to make a really heavy, over-moist cake. Cake flour gives it a lighter crumb.

I've actually changed my strawberry cake (WASC) to using one box of strawberry and one box of white cake mix because using two strawberry mixes is overwhelmingly sweet - a bit too synthetic.[/quote]

Thank you, using cake flour makes perfect sense.

I've also revised WASC with one lemon cake mix and one white for exactly the same reason.
post #85 of 181
Quote:
Originally Posted by Banana0501


This Quote for MacsMom:I've found that flavored cake mixes tend to make a really heavy, over-moist cake. Cake flour gives it a lighter crumb.

I've actually changed my strawberry cake (WASC) to using one box of strawberry and one box of white cake mix because using two strawberry mixes is overwhelmingly sweet - a bit too synthetic.



From me: Thank you, using cake flour makes perfect sense.

I've also revised WASC with one lemon cake mix and one white for exactly the same reason.[/quote][/quote]

Sorry MacsMom, I haven't figured out the "quoting" process yet! icon_redface.gif [/quote]
post #86 of 181
Banana0501...if you go back to page 5 of this thread I explain to someone else how to do the quoting thing.
post #87 of 181
MacsMom, thanks for sharing all of your fabulous recipes andthe insturctions for your square cake - I've been admiring your Avatar everytime I see it. I can't wait for my kids to finish off the huge cake in our fridge so I can try your recipes. Did you use WASC for your Avatar cake? I just did a practice round topsy turvy using WASC (with DH Dark Choc. mix) and it was so weak after tapering the sides that the cake sagged under the weight of the MMF. Good thing it was just practice LOL.
post #88 of 181
Thanks FlourPots - that's exactly what I did and it worked!!
post #89 of 181
I haven't read this whole thread yet but things I do to doctor cake mixes are use applesauce instead of oil; add sour cream; change flavorings; add dry pudding to the dry ingredients for added moisture; use fresh lemon juice in place of water; extenders, etc. etc. There's really no limit to how you can doctor a cake. icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
post #90 of 181
Quote:
Originally Posted by Banana0501

Thanks FlourPots - that's exactly what I did and it worked!!



You're welcome icon_smile.gif .
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