I am 
the last time i talk to nyree at Amoretti she said my samples had been mailed about a week it is now going on three weeks is this normal has anyone had the same problem. where can I find? or what brand is the key lime extract? who make the cinnamon yogurt? I like to get the Irish cream cake and fillings/frosting recipe is someone has it for March 17th.
Thanks
alexandrabill ...That sounds great ..Was the 2nd item you listed (1 package pumpkin pie spice) supposed to be pudding ? Or is it something I havent heard of ?
Thanks !
Haha i'm a reject.. yes pumpkin pie PUDDING 
I buy it in bulk because I'm always afraid Wal-Mart is going to stop carrying it.. lol. I'm sure if you cannot find it the cake would be just find, just ass more spice.
Hello every one ,today I made some cookies for our new year (first day of spring) and I use some of my Amoretti sample ,they are great !!!!!!!
I use Root Beer extract (I cover the cookies in white chocolate , Coconut Cream compound (soooooooo yummy ) , chai tea comp and Champagne compound and cover with dark chocolate.
they came out Great
Just want to share my experince with my samples
Farnaz
Well, I made the Creme Brulee w/Brown-Sugar SMBC cake for my friends B-day. It was four layers of cake, two layers of caramel filling, and a layers of white choclate ganache.......They LOVED how it tasted!!! I'm a diabetic so, I only had a little bite, but I wish I could have ate a whole piece!
Well, I made the Creme Brulee w/Brown-Sugar SMBC cake for my friends B-day. It was four layers of cake, two layers of caramel filling, and a layers of white choclate ganache.......They LOVED how it tasted!!! I'm a diabetic so, I only had a little bite, but I wish I could have ate a whole piece!
Did the caramel filling make it too gooey when sliced?
I just did a shower cake with 2 layers of caramel filling and it was really soft - I warned them it might make a mess when they sliced it.
Well, I made the Creme Brulee w/Brown-Sugar SMBC cake for my friends B-day. It was four layers of cake, two layers of caramel filling, and a layers of white choclate ganache.......They LOVED how it tasted!!! I'm a diabetic so, I only had a little bite, but I wish I could have ate a whole piece!
Did the caramel filling make it too gooey when sliced?
I just did a shower cake with 2 layers of caramel filling and it was really soft - I warned them it might make a mess when they sliced it.
I cut the cake and it cut fine...I just keep cleaning the knife. I cooked the caramel to the line just below the soft ball stage.
Macsmom,
Thank you for the wonderful cheesecake lovers recipe. I made it last week for my aunt's bithday and it was a big hit. When i asked her what word would describe the taste I was told "fantastic." I excluded the chocolate added one layer of creamcheese filling, one layer of Sugar free strawberry preserve with cut up fresh strawberry and finish it with cream cheese frosting.
Again thank you, you are the greatest.
Oh Chikie that sounds so delicious right now. Wish I had a slice. Did you take a photo? 
alexandrabill.. Thanks, Just want to be sure because sometimes people find things in their areas that others cant. The recipe sounds yummy!
Oh Chikie that sounds so delicious right now. Wish I had a slice. Did you take a photo?
No, I wish I would have.
What about about a French Toast flavored cake??
Maple cinnamon cake with cinnamon, nutmeg, cream cheese filling.
I'm going try it with the WASC recipe.
I made the white chocolate truffle filling and it was good but I didn't realize it would make so much. Should I just store it in the fridge or freeze it? Sorry if this has been asked.
chikie that sounds great!! Let us know how it turns out! 
I made the white chocolate truffle filling and it was good but I didn't realize it would make so much. Should I just store it in the fridge or freeze it? Sorry if this has been asked.
It can go in the fridge for 3 weeks or the freezer for 3 months (probbaly longer). It does make a lot - I always go overboard because it sucks running out and having to stop what you're doing to make more.
Haha i'm a reject.. yes pumpkin pie PUDDING
I buy it in bulk because I'm always afraid Wal-Mart is going to stop carrying it.. lol. I'm sure if you cannot find it the cake would be just find, just ass more spice.
Ok, since you gave yourself a hard time I just had to laugh that you misspelled add. Not sure a$$ spice would taste too good. Sorry, I had to pick on ya 
But I stock pile too. I have a few boxes in my pantry now.
Ckckhome. Yoplait makes a cinnamon bun/swirl yogurt. Get an extra just to eat, yum!
I just made the Banana. 
. I hate DH. I'm still using up my stash, but will probably resort to old recipes until they're gone b/c it spilled all over the place. It was yummy, but a little crumbly, but I am blaming it on DH not the recipe!!!
I was able to find Pillsbury Banana mix, but I found it almost 2 hrs away at a Super Target. I hate that I can't find it locally, but will stock up when I need to since I think it probably won't be one that will be requested. Still people aren't requesting anything but white & chocolate.
I was able to find Pillsbury Banana mix, but I found it almost 2 hrs away at a Super Target. I hate that I can't find it locally, but will stock up when I need to since I think it probably won't be one that will be requested. Still people aren't requesting anything but white & chocolate.
Can you find BC? I just used a box of PB my mom had given me in the Orange cake recipe. It was just for a neighborhood BBQ in a 13x9 so I didn't bother sifting, but boy, does PB need sifting! The cake baked fine, but it had a different texture - a tad rubbery, almost. Maybe it was the "pudding in the mix" so I didn't add a box of pudding...
Anyway, I am sticking with BC 
Thanks dandelion56602
for the info on the cinnamon yogurt I will check foodworld and walmart. I google irish cream cake and found a five star recipe if anyone is looking for one.
www.find.myrecipes.com
I'm terrible to look at cake mixes every place we go. This was the first time I'd seen a banana mix. I looked on BC site & they didn't have banana listed, just PB & DH. I would rather go w/ PB I think than DH. But maybe using them both was a double whammy. But both BC & PB have pudding in the mix, so I thought they would be interchangeable. I'll end up figuring it out.
I do have a question i'm not sure has been asked. So, for a white cake do you just use the RS WASC & use all vanilla instead of almond/vanilla. Or do you change up an all white cake somehow?
I do have a question i'm not sure has been asked. So, for a white cake do you just use the RS WASC & use all vanilla instead of almond/vanilla. Or do you change up an all white cake somehow?
I mix white cake mix with DH banana mix and it seems to bake okay. I bought some PB strawberry because I don't like BC strawberry, so I hope it bakes/tastes OK, but I will also combine it with a BC white mix.
For an all white cake I just use vanilla creamer for half the water and use vanilla + butter flavoring instead of almond. You can't really taste the butter flavoring, though, so I may try using 1 t of LoRanns "buttery sweet dough" emulsion.
I just wondered about a white cake b/c it is the most requested thing around here & people think white wedding cake. It doesn't really have a buttery taste, so I may go w/ 1/2 vanilla creamer 1/2 water, vanilla yogurt & flavor. We'll see how it goes. Cakes in a couple of weeks, but I like to plan ahead as much as possible.
Can you use yellow cake mix in the WASC recipe or is there one using yellow?
Can you use yellow cake mix in the WASC recipe or is there one using yellow?
I don't see why not! I've just never had a request for a yellow cake.
I just returned from the store to buy lemonade concentrate for the strawberry-lemonade cake and thought, "Heck, if lemonade concentrate adds a nice, tart flavor, what about grape concentrate for sort of a Jolly Rancher grape cake?"
I know it sounds weird, but I might experiment with it. Fun kids flavors are always a hit.
...I haven't been baking much since Christmas, now I wish I could go home and bake! But alas, the bed is really calling me this morning, but I will bake something tonight!
Here's my question: Has any tried using a Jiffy cake mix to make WASC?
Also, has anyone converted a white cake mix by adding chocolate to it? I was thinking about looking up a traditional chocolate scratch cake mix, taking the amount of chocolate (powder, squares, whatever) & adding that to a white mix. Any thoughts?
I've never seen Jiffy cake mix. Is it the same size box? (I know thier muffin mixes are small).
I'm sure you could make a chocoalte cake out of white by doing what you stated. I would add a bag of melted chooclate chips - blend the eggs into it before adding it the batter to halp it blend in more uniformly. If you can find Nielsen Massey's chocolate extract, use 4 teaspoons of that and use coffee for the liquid to enhance the chocolate flavor. (You won't be able to taste the coffee).
Jiffy cake mixes are little like the Jiffy muffin mix, roughly equal to 1/2 box of DH cake mix.
Since I live with my mother, I try to use the Jiffy when I'm trying something new so we don't end up with quite so much. My brother & sister take extras (they have 3 kids each), but during school they are busy & don't always eat what I send over.
I did go to a friends house last night & with my stepmother we made 1/2 each of the WASC & choc WASC. Both got RAVE reviews! We ended up with more than 80 cupcakes, needed 30, so we split the difference between the 3 of us
Now, we need to try some flavor variations!
Thanks Macsmom!
OOOh! Grape sounds good. Please let me know how it turns out. Thanks for the reply as well.
I just had a request via PM for Baileys Irish Cream cake and realized I never posted the Irish Cream Filling - wait, the cake recipe isn't in the Google doc, either...
Bailey's Cake
2 boxes white cake mix
2 c flour
2 c sugar
1-1/2 t salt
1 1/2 c Bailey's Irish Cream (or substitute brand)
1 c Vanilla creamer, unless you can find mudslide creamer (seasonal).
2 c sour cream
8 egg whites
1/4 c oil
*No pudding because it would be overly moist. In fact, you may only need 1 c liquer and add 2/3 c water.
Irish Cream Filling
1 3.4-ounce package instant vanilla pudding
3/4 cup milk
3/4 cup heavy whipping cream
3 tablespoons Bailey's Irish Cream liquer
Place all the ingredients for the filling in a mixing bowl, and beat with a mixer on slow speed until blended and smooth. Turn speed to high and continue blending until the filling is light and fluffy and will hold its shape. Do not overbeat. Stacie
Another good inspiration for flavors are Jelly Bellys. DH & I took the girls to a local candy shop this weekend & they had those tubes of Jelly Bellys. I won't start mentioning flavors b/c I might get smacked
I just wanted to share...I made Irish Bailey Cream Cupcakes for a couple that was celebrating their 10 year anniversary. I just baked white WASC Cupcakes, made a hole and filled that with around a half of Tlb of Mrs. Richardson's fudge, on top of that I put (ShirleyW) Mock bavarian cream flavored with Baileys, then topped it off with coffee flavored SMBC and fondant. They tasted sooooo good!!
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