Macsmom...
My customer wants a chocolate mint truffle filling. I don't know if you had a recipe or if I found it somewhere else.
I was thinking using your truffle recipe but using chocolate mint chocolate chips. Does that sound like it will work??
You can replace the vanilla with mint extract
Truffle filling - MacsMom
16 oz cream cheese, softened
4 cup milk chocolate chips (2 bags)
1/3 cup butter
1-1/2 t vanilla
2 cup powder sugar, sifted
Beat the cream cheese. Melt the chocolate and butter together in microwave; beat into cream cheese. Add vanilla and PS; beat well.
That sounds so good. I'm hungry for cake.
Good morning!! Just wondering if anyone could help me...I know it's a dumb question, but I need a strawberry jam/strawberry filling recipe that is shelf-stable and not "creamy or moussey". (Bettercreme is out.) I mainly use fillings which require refrigeration, but this will not have refrigeration available. (Cake is being picked up the day before the party.) I very rarely use fruit fillings and I dislike sleeved fillings. Strawberry jam mixed with bc is just too sugary sweet. Strawberries, sugar, and cornstarch? Thanks for your help!
http://countrykitchensa.com/catalog/product.aspx?T=1&productId=619074
Shelf stable and tasty, doesn't soak into cake.
Macsmom...
My customer wants a chocolate mint truffle filling. I don't know if you had a recipe or if I found it somewhere else.
I was thinking using your truffle recipe but using chocolate mint chocolate chips. Does that sound like it will work??
You can replace the vanilla with mint extract
Truffle filling - MacsMom
16 oz cream cheese, softened
4 cup milk chocolate chips (2 bags)
1/3 cup butter
1-1/2 t vanilla
2 cup powder sugar, sifted
Beat the cream cheese. Melt the chocolate and butter together in microwave; beat into cream cheese. Add vanilla and PS; beat well.
Yep, or you can Nestle mint-chocolate swirled chocolate chips if you can find them (they might be seasonal - I still have some).
If you add mint, I suggest a dram of LoRann creme de menthe 
Thanks guys!! I think I will try the jello-jam combo and see how that works. The sleeves will be plan B!! Thanks again!!
Has anyone put a filling in WASC cupcakes?
I made some yesterday and was worried they might be too dense for a filling?
I cut a hole in the CC and fill it.
I use an apple corer to make a hole in my cupcakes for filling.
Has anyone ever tried melting down hershey's kisses for their truffle fillings or other fillings? I wasn't sure if they melted well, but they have some amazing flavors out right now. Let me know if you have any experience with this. TIA!!!
Hey all! I need help...
Its off the gourmet flavors theme, but you guys have helped me so much that this is where I came first!
I have made 2 batches of vanilla wasc this week, all my cakes have sunk in the middle. I have one in the oven that I may be able to partially save and I have to make more now, so I can get this cake done!
I always use the sample products and ingrediens, I have no idea whats going on. Please help me! Between this cake and my 3 boys I am gonna lose it! LOL
Thanks!
I have purchased a strawberry filling that I wanted to put in the cupcakes. Of course I think it would last about forever if I don't put it in, but my mother really likes fillings & I wanted to put it in for her.
I do have a bismark tip that I can use, but I have never put filling in cupcakes before. Any tips would be greatly appreciated!
Here is my Guinness WASC Recipe, I made this for St. Patricks Day, but now that I see Macsmom's recipe for Baileys cake, I may try making both cakes and alternate layers of cake, for a different version of the Irish Car Bomb!
Guinness WASC
2 chocolate cake mixes
2 cups flour
2 cups sugar
1 1/2 tsp. salt
8 eggs
2 2/3 cup guinness, pour it into a bowl before hand to get rid of bubbles
4 tbsp. oil
2 cup sour cream
3 tsp. vanilla
Enjoy!
Thank you!
Is that supposed to be 8 egg whites or did you use 8 whole eggs?
I use the whole egg in my chocolate cake wasc.
MacsMom, are your creme brulee & caramel cakes the same?
dandelion56602
I wanted to ask you if you don't mind telling me what butter cream recipe do you use? Your bubblegum cake is so perfectly smoothed, I do all my cakes with fondant because I have such a hard time with butter cream.
TIA
Wow, I discovered this thread today and read, really READ all 92 pages (I'm exhaustead and it is way past my bed time, I just couldn't wait 'til tomorrow).
Anyway, just wanted to say THANK YOU!!!! MACSMOM and friends, you guys rock! Thank you for sharing all your knowledge! Can't wait to give some of your recipes a try ... specially the Orange Dreamsicle! My favorite drink at Sonic! 
Thanks again!!!!!
Hey all! I need help...
Its off the gourmet flavors theme, but you guys have helped me so much that this is where I came first!
I have made 2 batches of vanilla wasc this week, all my cakes have sunk in the middle. I have one in the oven that I may be able to partially save and I have to make more now, so I can get this cake done!
I always use the sample products and ingrediens, I have no idea whats going on. Please help me! Between this cake and my 3 boys I am gonna lose it! LOL
Thanks!
Everything is the same (have you made this before)? It's not DH is it?
The only other thing that causes a cake to sink is opening the oven too soon to check the cake. Or I think too much sugar.
My strawberry lemonade sank on me this time, too, but I used PB instead of DH for the strawberry, and I used yellow cake mix instead of lemon for the lemonade. It came out perfect before, with all other ingredients the same. I'm never straying from BC again and I'm sticking with white cake mixes, no yellow for me.
Thank you!
Is that supposed to be 8 egg whites or did you use 8 whole eggs?I use the whole egg in my chocolate cake wasc.
I asked because the chocolate version uses 6 eggs, not 8. But heck, it came out fine!! 
MacsMom, are your creme brulee & caramel cakes the same?
I don't have a caramel cake, but it would be the same. My "caramel apple" is an apple cake with caramel filling.
Thank you!
Is that supposed to be 8 egg whites or did you use 8 whole eggs?I use the whole egg in my chocolate cake wasc.
I asked because the chocolate version uses 6 eggs, not 8. But heck, it came out fine!!
I had tried it with 6 eggs the first few times and had issues. Added one egg at a time until it worked for me. My grandmother believes its because we live in the high desert, never know how the weather will be when you wake up, she said. She said to try adding more eggs. It worked. Honestly I have no idea why more eggs instead of more oil or whatever but I don't question her. LOL
Here is my list - I do keep adding to it ("Jellybean Grape", or "Grape-ade" or "giant purple people eater" 
may be next)...
http://whimsycakes.blogspot.com/
I just noticed no yogurt/sourcream in the creme brulee cake? Is that a misprint or there is none?
Hi all,
This is not related to Gourmet flavor at all. Not even a cake recipe. I have seen many cake pictures where a wire is used to make something look like flying (ball of fondant, bee, butterfly) What wire is this and where can I get it. I have florist wire, but that is green in color. I wanted something that is silver like the one some of you have used in the cakes.
TIA,
auntsteff.. I just use any round or star tip and poke it into the top of the cupcake and fill, When it starts to come back out the top stop , you wont even see the hole after you ice it anyway ! Super simple ! Everyone has a different way of doing it, If you want lots of filling poke more then one hole!
Just dont add so much that it cracks the top !
MacsMom, is the Whimsy Cakes blog yours?
Yes It's an easy place for me to edit my flavor list and update my calendar.
I just noticed no yogurt/sourcream in the creme brulee cake? Is that a misprint or there is none?
Oh poop! I run on fumes so my brain is rarely at full capacity. In my personal recipes I only have the substitutions written down, so I re-typed it and apparantly forgot the sour-cream/yogurt. Sorry, once again 
!
It should have the normal 2 cups. You can use either one, especially if you find a caramel-type yogurt.
Be forewarned, the next two weeks will have me sleep-deprived even more...
Hi all,
This is not related to Gourmet flavor at all. Not even a cake recipe. I have seen many cake pictures where a wire is used to make something look like flying (ball of fondant, bee, butterfly) What wire is this and where can I get it. I have florist wire, but that is green in color. I wanted something that is silver like the one some of you have used in the cakes.
TIA,
I buy them in the floral dept at Michael's or JoAnns. They are in plastic packages hanging on the wall - 18 gauge wire.
Macsmom -Ok- My turn for needing help!!!
I need to get a doctored recipe for Carrot Cake! Nuts and raisins added are fine!
Edit to update - Bride now does NOT want nuts and raisins!! LOL So Carrot Cake straight up!
thanks so much!
Brandie
Macsmom
With all of your creations and beautiful cakes can you or do you have a buttercream recipe that you could share?
Thank you for all the wonderful cake ideas you give.
Hey all! I need help...
Its off the gourmet flavors theme, but you guys have helped me so much that this is where I came first!
I have made 2 batches of vanilla wasc this week, all my cakes have sunk in the middle. I have one in the oven that I may be able to partially save and I have to make more now, so I can get this cake done!
I always use the sample products and ingrediens, I have no idea whats going on. Please help me! Between this cake and my 3 boys I am gonna lose it! LOL
Thanks!
I had the same problem and what I did to fix it was use one white mix and one yellow mix. This solved my problem becuase i think with two yellows there is to much sugar in the two yellow mixes.
Thanks Macsmom. I did go to Michaels and all they had was gauge 22 and 26. I bought 22. Do you think it is strong enough to use for bees and some butterflies? If not, I'll have to go return it and go to A.C.Moore and get it. Michaels is closer to me than A.C. Moore.
Hey all! I need help...
Its off the gourmet flavors theme, but you guys have helped me so much that this is where I came first!
I have made 2 batches of vanilla wasc this week, all my cakes have sunk in the middle. I have one in the oven that I may be able to partially save and I have to make more now, so I can get this cake done!
I always use the sample products and ingrediens, I have no idea whats going on. Please help me! Between this cake and my 3 boys I am gonna lose it! LOL
Thanks!
I use only BC now. I think I may have oven temp. issues. I reduced the heat for the second cake and added a little baking powder to the batter, it looked just dandy! Thanks for the help though, sometimes having someone else talk me through it makes it better!
Everything is the same (have you made this before)? It's not DH is it?
The only other thing that causes a cake to sink is opening the oven too soon to check the cake. Or I think too much sugar.
My strawberry lemonade sank on me this time, too, but I used PB instead of DH for the strawberry, and I used yellow cake mix instead of lemon for the lemonade. It came out perfect before, with all other ingredients the same. I'm never straying from BC again and I'm sticking with white cake mixes, no yellow for me.
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