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HELP! Gourmet flavors???? - Page 79

post #1171 of 6264
3/11/09 at 8:14am
Quote:
Originally Posted by malishka

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.



Funny you should ask. I was just about to adapt this recipe to a WASC, but try it as is:
Raspberry Dream
10oz frozen raspberries
1 white cake mix
4 eggs
½ c oil
1 pkg instant vanilla pudding mix

Defrost raspberries and drain, reserving 1/2 cup syrup. Reserve 2 T. raspberries for frosting and a few for garnish.

Place cake mix, eggs, oil, pudding mix, 1/2 cup raspberry syrup and remaining raspberries in mixing bowl. Beat at medium speed 3 minutes. Pour into greased and floured 8 1/2" Bundt pan, 10" tube pan or 2 (9") cake pans.

Bake at 350°F. for 50-55 minutes for Bundt or tube pan, 25 - 30 minutes for layers until cake tester inserted in center comes out clean.

I'm sure you could use your can of raspberries instead of the frozen ones.


This is a Cake Mix Doctor's recipe that you could adapt using white cake and your can of raspberries:
1 chocolate cake mix
1 can (21 ounces) cherry pie filling
2 large eggs
1 teaspoon pure almond extract


I was going to adapt the raspberry cake to WASC by simply adding everything else that goes into WASC: flour, sugar, more eggs, sour cream.
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WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #1172 of 6264
3/11/09 at 8:20am
this thread is fantastic! AMAZING flavor combos one I just saw was the cranberry lime, FANTASTIC!

Here is a question for you .... I am in diet/change of life mode (not the actual change of life, but I had to change my life because of a medical condition. I stopped (GASP) baking and decoratinng over the past 6 months because I didn't want to eat them.... I have missed it so much and I am lucky enough to do a wedding cake in April.

My question (finally LOL) IS: does anyone get requests or have recipes for "diet" or lowfat cakes (I know it's cake, it has fat in it) Just curious....

You guys are wonderful by the way!
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post #1173 of 6264
3/11/09 at 8:27am
MacsMom, when do you decide to use pudding? I know sometimes you do, sometimes you don't. Is there a reason to or not to?
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post #1174 of 6264
3/11/09 at 8:42am
dandelion56602 thank you for the Hint. I do use Rich's non dairy creamer. It's the only one that I have found that has no dairy dirivitives. I ue it instead of water. Rich's also makes a non dairy whipping cream that I use if a recipe calls for heavy cream.

Macsmom, thank you. I have made the cakemix doctor's recipe before and it turned out fantastic, but did not taste anything like cherries believe it or not. I think the chocolate overpowered it. Now why didn't I think of adapting that recipe to rasberry? i guess 2 heads are better than one.

Now when you guys say "White cake mix" what does that mean? Sorry to sound stupid, but I always buy the "Classic Yellow" cake mix. Is that not the same?
It comes out vanillowy tasting. I know vanillawy is not a word, but according to my daughter it should be. lol
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post #1175 of 6264
3/11/09 at 9:04am
White is white in color. It also calls for whites instead of whole eggs & usually less oil. But no, they aren't the same kind of mix
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post #1176 of 6264
3/11/09 at 9:18am
dandelion56602, can I use whole eggs in the white cake mix? Would I have to use more oil if I do?
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post #1177 of 6264
3/11/09 at 10:37am
You can use whole eggs. I usually use 3 eggs if it calls for 4 whites
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post #1178 of 6264
3/11/09 at 10:44am
Quote:
Originally Posted by dandelion56602

MacsMom, when do you decide to use pudding? I know sometimes you do, sometimes you don't. Is there a reason to or not to?



Which recipe doesn't have the pudding added to it? The original WASC does not have pudding.

I will forgo adding pudding if I need to carve details, like a car shape, because the added moisture makes crumbs cling to the knife. Using 2 packages of pudding in the WASC recipe is too much, though. I do use 2 in the chocolate version because chocolate cake is so dense, using that extra pkg helps lighten it up a bit.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #1179 of 6264
3/11/09 at 10:57am
Chocolate Covered Cherry, Chai Spice, Graham Cracker don't have them (unless I missed it)

I usually have to level my cakes & prefer to do it in the pan. But I've noticed that I have a hard time doing this when pudding is in added b/c it sticks to the knife & balls up. Any suggestions?

Besides adding flavor to the mix, what does the pudding do exactly? I've thought it makes it more dense & adds moisture. Am I wrong?

When you say 2 pkgs is too much, I'm wondering if that's why I had a problem w/ the 1 pkg in my lime version of the orange creamsicle? (Since it's pretty much 1/2 recipe). It was just way to "wet"
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post #1180 of 6264
3/11/09 at 1:58pm
Quote:
Originally Posted by nikki72905



My question (finally LOL) IS: does anyone get requests or have recipes for "diet" or lowfat cakes (I know it's cake, it has fat in it) Just curious....




Try a chiffon cake. They are egg-white based and contain a very small amount of oil. You can try whipped icings made from heavy cream, too, instead of butter. Not the best for decorating, but tasty
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post #1181 of 6264
3/11/09 at 2:55pm
Quote:
Originally Posted by dandelion56602

Chocolate Covered Cherry, Chai Spice, Graham Cracker don't have them (unless I missed it)

I usually have to level my cakes & prefer to do it in the pan. But I've noticed that I have a hard time doing this when pudding is in added b/c it sticks to the knife & balls up. Any suggestions?

Besides adding flavor to the mix, what does the pudding do exactly? I've thought it makes it more dense & adds moisture. Am I wrong?

When you say 2 pkgs is too much, I'm wondering if that's why I had a problem w/ the 1 pkg in my lime version of the orange creamsicle? (Since it's pretty much 1/2 recipe). It was just way to "wet"



Oh. Huh. Well, cakes don't really need the added pudding. It doesn't necessarily make them more dense (I leave it out when I need a dense cake to carve), but it does add moistness. Leftover cake can sit out for more than a day without drying out.

I use sugar-free pudding when I can because it is less sticky, for lack of a better description.

I really don't know why your lime version ended up wet, besides maybe freezing it too soon? I haven't had that problem when I make the orange cake. Did you use lime sherbet?
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 #1182 of 6264
3/11/09 at 2:58pm
Quote:
Originally Posted by sayhellojana

Quote:
Originally Posted by nikki72905



My question (finally LOL) IS: does anyone get requests or have recipes for "diet" or lowfat cakes (I know it's cake, it has fat in it) Just curious....




Try a chiffon cake. They are egg-white based and contain a very small amount of oil. You can try whipped icings made from heavy cream, too, instead of butter. Not the best for decorating, but tasty



Low-fat is one thing, high calorie is another! I make low-fat cake all the time by using egg whites and fat-free sour cream - 1/4 c oil in an entire WASC recipe is very little fat. You could use Splenda to replace the sugar and save some cals, but ick.
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 #1183 of 6264
3/11/09 at 3:19pm
a good diet cake is the weight watchers cake

1 box cake mix any flavor
1 can diet soda any flavor

mix, bake and ice with cool whip

myself i use brown drinks with choc cake and clear drinks with white cake. my sister uses diet ski with everything and loves it. to make a "coconut" cake - white cake mix, diet 7up or your preference, coconut flavoring. bake. ice with cool whip that has had added coconut flavoring and just a touch of coconut sprinkled on top. doesn't taste diet (watch out the coconut can be very fattening)
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post #1184 of 6264
3/11/09 at 4:55pm
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). icon_smile.gif
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Lend me some sugar, I am your neighbor! From Outkast's song "Hey Ya"
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post #1185 of 6264
3/11/09 at 5:14pm
I have a quick question. I'm making a yellow cake and I want to use the WASC recipe. Would I add more oil and pudding and whole eggs? Thank you
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