...I also made a raspberry whipped cream with the raspberry compound, we didn't get the flavor we wanted so we added a bit of the raspberry extract...it tastes like cough syrup! Not sure about the raspberry but I think I may try it in buttercream next time, see how that tastes.
Hope this was helpful! If anyone has any other amoretti stories,I would love to hear them!
I made strawberry mousse and had the same cough syrup taste with a teaspoon of compound. I went ahead and doubled evrything else in my recipe and the sting went away, but then I ended up adding LoRann strawberry to get the taste right.
So I wasn't impressed, but perhaps if I get the measurements right for a cake...
I like the madagascar bourbon vanilla paste, but everything else is still waiting to be used (I only rec'd 15 samples, thinking it was a ton before everyone else started receiving their 30+ samples 
)
I do want to order something from Amoretti for their generosity, but I have to scour the catalog to find something I will use a lot of since I have to order it in massive amounts.
Bunch of doctored cake mix recipes from www.razzledazzlerecipes.com:
http://www.razzledazzlerecipes.com/cake-mix-recipes/index.htm
http://www.thatsmyhome.com/sweetspot/mixes.htm
http://www.thatsmyhome.com/sweetspot/cake-mixes-2.htm
www.allrecipes.com:
http://allrecipes.com/Search/Recipes.aspx?WithTerm=cake%20mix%20recipes
HTH
Seriously Jan. 
Lol. At least I'm not the only one with too many cakes.
I'm finding out that the drawback is definitely that it takes too long for a customer to get back to you with a flavor choice.
Macsmom,
Your post made me think.
A WASC recipe is like this:
1 box - 18.5 OZ
1 cup sour cream - 8 OZ
1 cup of water or creamer - 8.34 Oz
1 cup of flour - 5 - 5.5 Oz
1 cup of sugar - 6 Oz
3 eggs - 7.5 OZ - 8 Oz
Total them and calculate 2 % of it to be safe and use it. I calculated it and for 2 % of the weight, it comes to 1.08 Oz. As long as you use less than 1 oz, you should be fine. I was told that the compound sample is totally 4 Oz.
HTH, but when I used coconut compound, I used just a tablespoon and that itself was very strong smell and taste. So, I guess we can experiment starting from 1 TBS and go from there.
What is coconut compound?
Along with the samples, they had put a coconut compound bottle for me since I showed interest in that flavor when I talked to the lady at Amoretti. I am Indian and all my relatives love coconut since we use it in lot of indian cooking.
MacsMom - http://www.elise.com/recipes/archives/001979caramel_sauce.php
It was caramel sauce. I wanted to be able to pipe it easily, so the cupcake would have a gooey candy-like center. It was great, perfect even, but I went to take a photo and boop! overcooked.
Thanks! I just found this one, though, thanks to Jan for posting those links, and I think it will work perfectly:
14-ounce can sweetened condensed milk
1/2 cup margarine or butter
14-ounce package caramels, unwrapped
In heavy saucepan, over low heat, melt caramels and margarine. Remove from heat; add condensed milk. Mix well. Spread caramel mixture evenly over cake.
Actually, the recipe states to bake it IN the cake, so I bt it would be a neat thing for cupcakes.
http://www.razzledazzlerecipes.com/cake-mix-recipes/caramel-fudge-cake.htm
lindambc- how much mousse did you make for one tablespoon of the passion fruit compound? Did you weigh it as the recommend or just wing it?
It made 3 cups of mousse. Here is the recipe I used:
Passion Fruit Mousse
marthastewartweddings.com
Makes 3 cups
3 large eggs
1/3 cup granulated sugar
1/3 cup passion-fruit puree or 1 tbsp. amoretti passion fruit compound
1 tablespoon unsalted butter
1/4 cup freshly squeezed orange juice
2 teaspoons powdered gelatin
1 cup heavy cream
Directions
Fill a medium bowl with ice water; set aside. In a small nonreactive saucepan, combine eggs, sugar, and passionfruit puree. Cook, stirring constantly, over medium-low heat until mixture thickens enough to coat the back of a spoon, about 3 minutes. Remove from heat, immediately add butter, and stir well to combine.
In a medium saucepan, combine the orange juice and 2 tablespoons cold water. Sprinkle gelatin over orange-juice mixture; let stand 5 minutes. Place over low heat until the gelatin is completely dissolved, about 2 minutes.
Pour passion-fruit mixture through a fine sieve or chinois into a non-reactive bowl. Stir in gelatin mixture. Place bowl over ice water; whisk constantly until the mixture has cooled.
In a chilled bowl, whip the heavy cream until stiff peaks form, about 3 minutes. Whisk one-third of the whipped cream into the passion-fruit mixture. Then, in two additions, fold the lightened passion-fruit mixture into the remaining whipped cream. Transfer mixture to a pastry bag fitted with a number 3 plain round tip; set aside.
I eyeballed the compound, added it teaspoon by teaspoon until it got where it smelled good! I also wanted it a bit more yellow so I added a drop or two of americolor lemon yellow.
Macsmom~ I'm sorry yours tasted like cough syrup too, but I am glad that I'm not the only one, this happened too. I thought we where being picky!
MacsMom - let us know how that recipe for caramel filling turns out. It looks good, but I really would like to be able to make caramel from scratch.
Jana ..have you tried this caramel recipe of Melvira,s??
Its the most delicious ever !
On the 1st age there are some pic,s to !
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=607601&postdays=0&postorder=asc&&start=15
Yes yes! Try Melvira's recipe! Good schtuff, perfect caramel of any consistency for any purpose.
So, going back to the pistachio questions, there was so much of a buzz last week regarding everybody's versions of pistachio-cardamom, it made my mouth water, and since I'm off this week (I'm NEVER off!!! I don't know what to do with myself!!!! 
), I'm baking my kids a "vacation" cake. But I couldn't get the stupid pistachio oil, and I'm wondering if I should hold out for it (but I'll be working again by then, and who knows when I'll get to make another cake for them 
), if I should just do another flavor, or if I should just go ahead and try it anyway. Both the coconut and the caramel variations on the pistachio-cardamom idea on this thread look fantabulous, and I could probably get by just using caramel or coconut oil .... yes? .... no? ... ugh, I reeeeaaaally want to bake .
-Emi.
I just got in on this post. Been reading for hours. Can't stop. I'm suppose to be working. All these great ideas.
I have to try all these recipies.
Thanks
I just got in on this post. Been reading for hours. Can't stop. I'm suppose to be working. All these great ideas.
I have to try all these recipies.
Thanks
Oh God............you haven't gotten a lick of work done, have you????
haha!!!!!
I TOTALLLY understand!!!!!! 
Jana ..have you tried this caramel recipe of Melvira,s??
Its the most delicious ever !
On the 1st age there are some pic,s to !
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=607601&postdays=0&postorder=asc&&start=15
That's the one I use! But I keep overcooking it. Thank goodness the customer who pointed it out to me was a friend. She couldn't cut through the cake, but everyone still picked it up and ate it like candy, lol. I cooked that one to the soft ball stage.
The next I didn't cook it as long but it still got harder than a soft caramel, so I blended in some ice-cream topping and it came out fine.
I'll give it another shot, but I was thinking using Kraft caramels would be no-fail. I like that it can baked in the cake, if, for instance, I wanted to offer a chocolate caramel cake with the caramel swirled inside of it...
Has anyone tried subbing Nilla Wafers in the Graham Cracker WASC cake? I was envisioning a "banana pudding" cupcake or cake.
mmmm this sounds good... I actually have nilla wafers (b/c I made sand from it for the cake show)
I think I may just try that and let you know.... I ABSOLUTELY LOOOOVEE banana pudding.... lets see what I can do this next week during the kids spring break haha.
Mothers gotta play... kids gotta eat right??
Ah-ha! I am at my mom's watching Ace of Cakes that she TiVo'd for me...
The "cardamom-pistachio" cake is mentioned in the "Food, fashion & galactic bounty" episode. (The shoe cakes and star wars cake).
I can't wait to try mine with pistacchio ice-cream (if I find it).
MacsMom, is your thermometer ok? (like it's sick or something). I was having trouble w/ fudge a couple years ago & kept thinking it was the weather. I bought a new candy thermometer & everything was back to normal. You can also use the method where you drop your candy into the cool water---I've never done it, but that's all my MIL uses, no thermometer
Ah-ha! I am at my mom's watching Ace of Cakes that she TiVo'd for me...
The "cardamom-pistachio" cake is mentioned in the "Food, fashion & galactic bounty" episode. (The shoe cakes and star wars cake).
I can't wait to try mine with pistacchio ice-cream (if I find it).
If you cannot find pistachio ice cream anywhere, try an indian grocery store. It is one of the famous flavors among indian ice creams.
Ah-ha! I am at my mom's watching Ace of Cakes that she TiVo'd for me...
The "cardamom-pistachio" cake is mentioned in the "Food, fashion & galactic bounty" episode. (The shoe cakes and star wars cake).
I can't wait to try mine with pistacchio ice-cream (if I find it).
I'll be danged. I just watched that episode & had it blaring b/c I was going back & forth between the couch & kitchen (lunch) and didn't hear it. UUGH!
I was planning on making a chocolate stout cake for St. Patrick's day and was wondering if anyone has tried it. The recipe I have calls for a chocolate filling, but I was wondering if it would be good with an Irish Cream filling instead. Anyone ever done this??
Hi everyone! Just got one more sample from amoretti, root beer extract! I am so excited to try the root beer float I read about at the beginning of this thread I think with root beer buttercream , yum!!!!
Also, I just caught a show on the style channel called "The Art of Cakes II". I missed the first 20 minutes but it airs again on Sunday morning at 9am eastern time if anyone is interested!
On this show there was one part where several flavors were mentioned and I thought I would pass them along.
Pineapple layer cake with passionfruit curd filling
Pistachio layer cake with apricot mousse
Chocolate layer cake with mint infused mousse and chocolate ganache
another filling mentioned was a mandarin orange mousse
They sounded great and thought some of you might be interested in trying out yet some more recipes!!!!
And lastly, macsmom I am going to make the orange dreamsicle cake for my mom who is a huge fan of that orange creamsicle flavor!!! She is not however, a fan of dense type cakes so I was trying to see what you recommend for making a lighter/fluffier type version of this recipe. It does not need to be stacked or carved or anything, it would just be a dessert cake! Thanks so much- oh and it will just be the half recipe!
Steffla, for a moist but light Orange cake, use this recipe:
http://cakecentral.com/cake_recipe-4643-3-Orange-creamsicle.html
It wasn't dense enough for me to carve, that's why I adapted it to the WASC version.
Steffla, for a moist but light Orange cake, use this recipe:
http://cakecentral.com/cake_recipe-4643-3-Orange-creamsicle.html
It wasn't dense enough for me to carve, that's why I adapted it to the WASC version.
I was just noticing that the Orange Creamsicle cake recipe does not call for oil or butter. Ive got this recipe on my list next to make and I just wanted to make sure that the oil or butter wasn't omitted by mistake. Thanks soooooo much.
Steffla, for a moist but light Orange cake, use this recipe:
http://cakecentral.com/cake_recipe-4643-3-Orange-creamsicle.html
It wasn't dense enough for me to carve, that's why I adapted it to the WASC version.
I was just noticing that the Orange Creamsicle cake recipe does not call for oil or butter. Ive got this recipe on my list next to make and I just wanted to make sure that the oil or butter wasn't omitted by mistake. Thanks soooooo much.
Nope, it's right. I adapted it from the ice-cream cake in the Cake Mix Doctor book.
GREAT!! Now I don't have to go buy more oil (I'm out) 
Thank you so very much.
steffla - I watched that a while ago. It's a great program, they have some amazing cakes.
Macsmom,
My daughter requested a rasberry cake for her birthday. I'm going to pick it up a notch and make a rasberry cake with vanilla swirls. Do you have a recipe for a rasberry cake that doesn't require any yogurts or dairy items. I can use non dairy sour cream, non dairy cream cheese and non dairy heavy cream. That's the extent of my dairy substitutes.
Also, I found cans of rasberries in heavy syrup wich I was going to use, but how much would I put into a cake? Would I sub 1 can for the water?
I need your wisdom, please help.
OH......I forgot to mention that I can also use Smart Balance for a butter substitute. It tastes really good and the yellow and blue tub can be used for baking.
You can substitute the liquid for pureed fruit. You can also use non-dairy creamer--maybe 1/2 & 1/2. I like starting w/ the white mix too & raspberry flavoring b/c w/out the raspberry yogurt I've found there isn't enough flavor.
I would do (1/2 recipe)
1 box white
1 c Sugar
1 c Flour
3/4 t Salt
4 Egg White
1 C Pureed Raspberries
1/3 c Creamer or water
2 T Oil
8 oz (non-dairy) Sour Cream
1-2 tsp Raspberry Flavoring
You'll also want to add either red or pink color b/c the raspberries have an ugly brownish red color if you don't.
Someone else may have a better suggestion
Quote by @%username% on %date%
%body%