Hmm wonder why that link didnt work for the Cannoli cake idea....trying again:
http://cakecentral.com/cake-decorating-ftopicp-6288983-.html#6288983
Macsmom - did you have a chance to take a look at this link (2nd post of mine from page 82 for the Cannoli filling idea - you are right the first link from my first post on that page doesnt work for some reason)
Yes! 
It looks amazing! I should try it for my Valencia cake (orange and chocolate) - but it looks expensive if you need to make a lot.
We should add it to the Google doc 
Cannoli filling *by magentaa23
1 cup mascarpone cheese
1 cup drained ricotta cheese
1/4 cup powder sugar
finely chopped chocolate( add what you like)
vanilla to taste
Tb finely chopped candied orange peel
1 cup pastry cream (Bettercreme)
Mix the cheeses together till smooth, add powdered sugar, add remaining ingredients except pastry cream. Fold in pastry cream
On a side note... I am sooo thrilled!! There is one very smart woman in town who opened a specialty cake-cookie-candy supply store! I can hop right off the fwy, walk in, and buy most of LoRann's flavors for $1 each.
I was looking at fruit fillings and saw mincemeat... hmmm... and perhaps a pecan pie...
Just wanted to thanks everyone for their wonderful ideas in this thread...
Me too, Thanks sooooo much to everyone!!
Macsmom has helped me out so much....Thanks!!
On a side note... I am sooo thrilled!! There is one very smart woman in town who opened a specialty cake-cookie-candy supply store! I can hop right off the fwy, walk in, and buy most of LoRann's flavors for $1 each.
Once again, thank you Macsmom for all your ideas. I've been reading this thread every day! Question- what's the name of store you are talking about (and where)? I go to store where they charge around $1.70 per bottle...
Thanks
On a side note... I am sooo thrilled!! There is one very smart woman in town who opened a specialty cake-cookie-candy supply store! I can hop right off the fwy, walk in, and buy most of LoRann's flavors for $1 each.
Once again, thank you Macsmom for all your ideas. I've been reading this thread every day! Question- what's the name of store you are talking about (and where)? I go to store where they charge around $1.70 per bottle...
Thanks
It's brand new - Creative Cakes - in Fresno on Ashlan ave, just west of hwy 168. She carries the fancy stencils - including the 3 piece damask set, she has hundreds of candy molds, specialty ingredients, lots of stuff from CK Products, offers classes, too. I think I'll ask her to consider carrying Orchard Products - or at least a larger selection of gumpaste cutters from any company. She carries a few FMM tappits.
On a side note... I am sooo thrilled!! There is one very smart woman in town who opened a specialty cake-cookie-candy supply store! I can hop right off the fwy, walk in, and buy most of LoRann's flavors for $1 each.
Once again, thank you Macsmom for all your ideas. I've been reading this thread every day! Question- what's the name of store you are talking about (and where)? I go to store where they charge around $1.70 per bottle...
Thanks
It's brand new - Creative Cakes - in Fresno on Ashlan ave, just west of hwy 168. She carries the fancy stencils - including the 3 piece damask set, she has hundreds of candy molds, specialty ingredients, lots of stuff from CK Products, offers classes, too. I think I'll ask her to consider carrying Orchard Products - or at least a larger selection of gumpaste cutters from any company. She carries a few FMM tappits.
Thank you for such quick reply! However I discovered it to be too far (I thought you live closer 
)
YIPPEEEEEEE 
I read 83 pages. I am very cake educated right now.
You guys are the best 
I baked a chocolate peanut butter cake & I was wondering what other flavor cake (& filling) you guys think would go w/ that flavor? I'm wanting to play around w/ recipes & flavor combos, but this one has me stumped.
I was thinking, but am not sold on this:
Chocolate PB Cake
Thin Layer of Chocolate
PB Mousse
Banana Cake (or Caramel cake)
I've been reading this thread for a while and the Creme Brulee cake really sounds good.
Two questions: In the cake recipe it calls for caramel sauce, will Dulce de Leche work? Also, do you ice with regular buttercream?
Thanks,
Cindy
I baked a chocolate peanut butter cake & I was wondering what other flavor cake (& filling) you guys think would go w/ that flavor? I'm wanting to play around w/ recipes & flavor combos, but this one has me stumped.
I was thinking, but am not sold on this:
Chocolate PB Cake
Thin Layer of Chocolate
PB Mousse
Banana Cake (or Caramel cake)
You could call that Elvis' Reece's. Banana, peanut-butter, and chocolate always go together! Maybe bake peanut-butter chips inside the choc-PB cake.
I don't think there is a better combo than what you have, but I would do one torte chocolate, one torte peanut butter (that cake is so good), and one torte banana - then fill one layer with peanut butter mousse that has banana slices on top, and another layer chocolate truffle.
I've been reading this thread for a while and the Creme Brulee cake really sounds good.
Two questions: In the cake recipe it calls for caramel sauce, will Dulce de Leche work? Also, do you ice with regular buttercream?
Thanks,
Cindy
I actually make the Thick Caramel fillling that has been giving me a headache (my thermometer registers too hot). But after over-cooking my last batch (just yesterday), I stirred in dulce de leche and it was perfect.
I think dulce de leche would make a wonderful substitute.
Thanks Macsmom. I bought 2 cans today and got the Creme Brulee creamer to make the cake with. I'll post after I make it and let you know how it turned out.
How did I miss this thread? Sooooo much good info and so many wonderful ideas. I had to reply just to get this thing saved so I can reference it!
MacsMom - your list is awesome! I also use the WASC as the base for almost all my recipes now. I did a Bailey's cake w/ whipped choc. ganache filling the other day. MMMMM, it was to die for. I'm going to try a champagne WASC w/ raspberry filling next.
How did I miss this thread? Sooooo much good info and so many wonderful ideas. I had to reply just to get this thing saved so I can reference it!
MacsMom - your list is awesome! I also use the WASC as the base for almost all my recipes now. I did a Bailey's cake w/ whipped choc. ganache filling the other day. MMMMM, it was to die for. I'm going to try a champagne WASC w/ raspberry filling next.
Ha! I've added about 15 more flavors since page 1 
(Thanks)
How did you make your Baileys cake? WASC with 1 c Bailey's ?
MacsMom - you are such a treasure! I am working on going through this entire thread and I am wondering of you could possibly post your cake/filling recipe called Crème Brûlée ~ Caramel cake filled with fresh caramel & white chocolate ganache. If its already in this topic just tell me to "Keep on reading."
I owe you a big thanks since it landed me a client recently. Big thanks from Down South (this is me hugging you).
Aww... thanks for the hug!
Creme Brulee
2 boxes white cake mix
2 c flour
1 c brown sugar
1/2 c white sugar
1/2 c caramel sauce (like ice-cream topping)
1/4 t baking soda
1 pkg cheesecake pudding mix
1-1/2 t salt
6 eggs
1-1/3 cup Creme Brulee (Coffee Mate) or similar flavor coffee creamer
1-1/3 cup water
1/4 c oil
2 t vanilla extract **
2 t butter flavoring **Or 2 drams LoRann caramel flavor
Thick Caramel Filling
1 c good butter
2 c brown sugar
1 c corn syrup
1 can sweetened condensed milk
2 T whipping cream
2 t vanilla
1 t salt
Bring butter through milk to a boil over med heat, stirring. Stir in cream. Attach candy thermometer and stir until soft ball stage (I've been cooking it only to the thread stage so it doesn't get too hard). Remove from heat; add vanilla and salt.
I want to try this recipe, though, to see if it makes a better filling:
14-ounce can sweetened condensed milk
½ c margarine or butter
14 oz package caramels, unwrapped
Over low heat, melt caramels and margarine. Remove from heat; add condensed milk. Mix well.
Also, the above filling can be swirled into batter and baked, so I may try that as a perk--but I imagine torting it would suck
.White Chocolate Truffle
16 oz cream cheese, softened
4 c white 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. It thickens as it cools (you may want to pop it in the fridge). You can soften it for a few seconds in the microwave if it gets too thick to spread.
What size Cheesecake pudding do you use??
I baked a chocolate peanut butter cake & I was wondering what other flavor cake (& filling) you guys think would go w/ that flavor? I'm wanting to play around w/ recipes & flavor combos, but this one has me stumped.
I was thinking, but am not sold on this:
Chocolate PB Cake
Thin Layer of Chocolate
PB Mousse
Banana Cake (or Caramel cake)
You could call that Elvis' Reece's. Banana, peanut-butter, and chocolate always go together! Maybe bake peanut-butter chips inside the choc-PB cake.
I don't think there is a better combo than what you have, but I would do one torte chocolate, one torte peanut butter (that cake is so good), and one torte banana - then fill one layer with peanut butter mousse that has banana slices on top, and another layer chocolate truffle.
The thing is I baked the chocolate pb & it's in the freezer. It was an experiment & my dd's party is next weekend. Soooo......Do you still think it'll be ok & will the banana slices turn once on top of the filling?
... Oh! Yes, it will be delicious of course 
I haven't actually done the sliced-banana thing yet, but I had planned to do the lemon juice thing before using them (soak in water & lemon juice 1:1 to stop browning).
If you do do (ha ha, I said "doo-doo") the sliced-banana thing, let us know how well it went!
Ok, I think the google is up to speed. If I missed anyone's recipe or made any mistakes, let me know
Happy Baking!
I've been on a chiffon cake kick. I want to master it!
Jana, can you possible put the google link in your signature? I love it that you've done this, thanks!
Does anybody know if these cakes are good enough to carve, meaning dense?? I am reading that they are very moist and very DELICIOUS...but can we carve them into shapes without them crumbling all apart??
Jana, can you possible put the google link in your signature? I love it that you've done this, thanks!
I can help you here is the link:
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Thank you thank you! I just know I'm going to have to ask for it again in a week or two ... this thread is so addictive!
I had it in my signature line but it disappeared maybe it will come back tomorrow. hehe
How do you like that I talk about it and it returns.
Woo Hoo! I made Irish Car Bomb Cupcakes and cake, oh and pistachio cupcakes.
The pistachio cuppies are pistachio wasc, I added pistachio pudding and some amoretti pistachio compound to the batter. Pistachio compound whipped cream for filling, Frosting Pride for frosting.
The Irish Car Bomb cake was made using chocolate wasc cake, substituted all water with guinness. The filling was baileys mousse, the frosting was baileys butter cream.
Here are pics, I am very proud! Happy St. Pattys Day!
On your computer you can add the link to your favorites or bookmark the link too
Woo Hoo! I made Irish Car Bomb...!
Awesome!!! I am sooo adding Irish Car Bomb (if you don't mind).
Does anybody know if these cakes are good enough to carve, meaning dense?? I am reading that they are very moist and very DELICIOUS...but can we carve them into shapes without them crumbling all apart??
I carve a lot of cakes without problem. In fact, I was looking for a dense cake to carve when I found WASC. I do recommend using fat-free creamer and light sour cream, and skipping the pudding. Though I've gotten used to carving when the pudding adds a bit too much moisture so I leave it in now.
I made the Creme Brulee cake tonight....It tasted really good! I also made the White Choc Ganache filling, but tomorrow I will making the Caramel filling and will be icing it with Brown-Sugar SMBC. I can't wait to see how it taste all together!
lindambc: Those look amazing! I'm trying the Guinness cake this weekend and I can't wait!
Chikie: Is brown sugar SMBC the same just swap the white for brown sugar??
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