Cake Central › Cake Forums › Cake Talk › Cake Decorating › HELP! Gourmet flavors????
New Posts  All Forums:Forum Nav:

HELP! Gourmet flavors???? - Page 8

post #106 of 6264
2/3/09 at 11:25am
Macsmom:
I just finished reading your list of flavors and I found the Tuxedo Cake, I just tasted that cake about 2 weeks ago and have been looking for the recipe like crazy. I found one but (together with picutre) doesn't look like the one I tasted. Do you mind sharing your recipe?
Thanks
Rosita Fresita
Reply
Reply
post #107 of 6264
2/3/09 at 12:57pm
I simply alternate layers of white cake (WASC using all vanilla extract) and dark chocolate cake (also a variation of the WASC, using dark chocolate cake mix, swapping out 1/3 c flour for 1/3 c cocoa powder, and adding chocolate fudge pudding mix. Oh, and using 3 cups coffee instead of 2-2/3 water).

For the fillings, I simply make one recipe chocolate truffle, and another using the same recipe but with white chocolate chips icon_wink.gif

Truffle filling
16 oz cream cheese, softened
4 c milk chocolate chips (2 bags)
1/3 c butter
1-1/2 t vanilla
2 c PS, sifted

Beat the cream cheese. Melt the chocolate and butter together in microwave; beat into cream cheese. Add vanilla and PS; beat well.

So I torte my cakes and assemble chocolate on bottom with chocolate fudge truffle, white cake with a layer of white truffle filling, and top with chocolate cake. Sometimes I make tall cakes using additional alternating layers.
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 #108 of 6264
2/3/09 at 1:22pm
Macsmom:
Thanks a million for the recipe, I really appreciate it. Also big thanks for your explanation, it is priceless.

Greetings
Rosita Fresita
Reply
Reply
post #109 of 6264
2/3/09 at 1:51pm
Quote:
Originally Posted by MacsMom

This is the first time I've printed my entire list to share with the world... It's huge!

Almond Joy ~ Rich chocolate-almond cake filled with chocolate ganache & coconut filling.


....

you are a good person MacsMom! And Chef Stef! And everyone else that added ideas! Thanks! thumbs_up.gif

Edited to thank Chef Stef & others - I posted this reply after reading only two posts icon_redface.gif
Reply
Reply
post #110 of 6264
2/3/09 at 2:41pm
u guys rock.... i have been drooling over this thread for the past 30 min...
<a href="http://www.TickerFactory.com/weight-loss/wRz6wcd/">
<img border="0" src="http://tickers.TickerFactory.com/ezt/t/wRz6wcd/weight.png"></a>
Reply
<a href="http://www.TickerFactory.com/weight-loss/wRz6wcd/">
<img border="0" src="http://tickers.TickerFactory.com/ezt/t/wRz6wcd/weight.png"></a>
Reply
post #111 of 6264
2/3/09 at 4:41pm
me too - literally drooling and thinking of how I can squeeze in baking a cake tomorrow!! Thank you so much MacsMom, Chef Stef and everyone else who posted ideas. You guys rock!! thumbs_up.gif
Reply
Reply
post #112 of 6264
2/3/09 at 5:00pm
Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by lindambc

I love the drink called Nuts and Berries. Its make with Amaretto and Chambord.HTH



I love Nuts and Berries! I used to bartend and we made it with Frangelico and Chambord. Frangelico is peanut based.

I giggled a bit, though, so I apologize, but WASC already has the almond in it (you could use LoRann amaretto flavor if you prefer) and if you use a raspberry filling... It's one of my most requested cakes! Original WASC with cheesecake and raspberry filling.



Actually, I think you mean that Frangelico is hazelnut flavoured... not peanut based. icon_smile.gif Soooo good with kahlua and creme de cacao in a specialty coffee!
Willy Wonka: Of course you can! Everything in this room is eatable, even *I'm* eatable! But that is called "cannibalism," my dear children, and is in fact frowned upon in most societies.
Reply
Willy Wonka: Of course you can! Everything in this room is eatable, even *I'm* eatable! But that is called "cannibalism," my dear children, and is in fact frowned upon in most societies.
Reply
post #113 of 6264
2/3/09 at 5:13pm
Oops! You're right. I was thinking of peanuts because I used to make a "Snickers" shot using Frangelico, Buttershots, and Godiva liquer.

Oh darnit! I just made a new cake flavor, huh?
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 #114 of 6264
2/3/09 at 5:30pm
Mmmmmm.... I sure think so.
If you don't stick to your values when they're being tested, they're not values-they're hobbies. You know, one of the genius moves of The Founders was not writing The Bill of Rights on the back window of a dusty van.
-Jon Stewart
Reply
If you don't stick to your values when they're being tested, they're not values-they're hobbies. You know, one of the genius moves of The Founders was not writing The Bill of Rights on the back window of a dusty van.
-Jon Stewart
Reply
post #115 of 6264
2/3/09 at 5:34pm
macsmom you are truly amazing.........................everyone adored your tiramisu version! this snickers flavor sounds yummy, thanks again and keep up the good workmary
mary
Reply
mary
Reply
post #116 of 6264
2/6/09 at 2:10pm
oh my gosh all of these sound great, it will take me forever to try them all...thanks so much for posting!
Reply
Reply
post #117 of 6264
2/6/09 at 2:38pm
Quote:
Originally Posted by MacsMom

...I know! My mom brought me a recipe for honeycomb last night and my mind went immediately to. "How can I use crushed up honeycomb in a cake?" A honey cake?

1 dram of LoRann = 1 teaspoon. It is very concentrated flavoring so 1 dram is usually all you need to add to a double recipe like the WASC or to buttercream.



Mac, Please Please Please PM me when you make a recipe for a honeycomb cake. I also just got a recipie for honeycomb and made for my hubby as it is his ABSOLUTE favorite candy. He would be so amazed if I made a honeycomb cake....
And thx for all the other great ideas as well!!!
Reply
Reply
post #118 of 6264
2/6/09 at 2:47pm
Ack!! I forgot! Okay, I'll dream one up in a bit...
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 #119 of 6264
2/6/09 at 2:48pm
Quote:
Originally Posted by mariu

macsmom you are truly amazing.........................everyone adored your tiramisu version!


Yeah a flavor I truly love!!!!


Do you use the mascarpone cheese stright from the tub or do you strain it first?

if you have a specific recipe I would love to have it....
Reply
Reply
post #120 of 6264
2/6/09 at 2:50pm
Quote:
Originally Posted by MacsMom

Ack!! I forgot! Okay, I'll dream one up in a bit...



Oh my goodness, I didn't mean to put you on the spot. Whenever- if ever, you get the time I would really appreciate it..or should I say my hubby would really appreciate it icon_razz.gif !
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › HELP! Gourmet flavors????