Macsmom, thanks.
take a deep breath and a nice bubble bath. Look forward to seeing the cakes you make. I hope can make it in September for the Jennifer Dontz class.
I'm hoping to take the class too....I've been asking Roxx and just haven't gotten an answer from her yet. Is the class almost full??
Question about all these recipes (and TIA). By "cake flour", do you mean just plain cake flour or all purpose cake flour?
I didn't know there two types of "cake flour". Like Swan brand in the red box.
Thank you, MacsMom, for your reply. Unfortunately, yes, there are more than one type of cake flour. There's regular (plain) cake flour (which, if I remember Good Eats correctly has less protein, so it renders a softer product, and is also ground finer), versus AP cake flour (cake flour with leavening agents added). In Puerto Rico Swan's Down also comes in a green box (AP cake flour), which is what most people use to bake, but that's not commonly found in the states for reasons I do not understand. I believe Presto is AP cake flour, but I can't find it where I live now (Lakeland, FL). The red Swan's is readily available, though, and makes all this a heck of a lot easier. Again, thank you soooooooo much for all your help. 
Macsmom-
I have to tell you that in reading through the thread, I have been so impressed by you and in awe of you! You are a walking database (that is a compliment)! If I give you two flavors, you are able to produce the ingredient list and directions on how to make it. I have baked all of one cake by scratch in my life, but you have inspired me to learn more about baking so that I can do the same. I bought a book called "Cookwise" that reads like the science of cooking. I am hoping that I can get some basic cooking science down and then maybe one day learn how to take two matchsticks and a piece of rope and come up with a irish cream cake with a chocolate cheesecake filling recipe all by myself. 
Macsmom, thanks.
take a deep breath and a nice bubble bath. Look forward to seeing the cakes you make. I hope can make it in September for the Jennifer Dontz class.
I'm hoping to take the class too....I've been asking Roxx and just haven't gotten an answer from her yet. Is the class almost full??
Hey, are you doing? I have not talk to Jennifer in about two weeks. Not sure if you know her husband is pretty ill and is having kemo right now.
I think I sent you a sample list of flowers. I think besides me two other girls from class have signed up. I will be sending out more information to you guys and a few cake clubs. Are you a member of the Fresno cake club cathy?
Macsmom, thanks.
take a deep breath and a nice bubble bath. Look forward to seeing the cakes you make. I hope can make it in September for the Jennifer Dontz class.
I'm hoping to take the class too....I've been asking Roxx and just haven't gotten an answer from her yet. Is the class almost full??
Hey, are you doing? I have not talk to Jennifer in about two weeks. Not sure if you know her husband is pretty ill and is having kemo right now.
I think I sent you a sample list of flowers. I think besides me two other girls from class have signed up. I will be sending out more information to you guys and a few cake clubs. Are you a member of the Fresno cake club cathy?
I didn't even know there was a Fresno Cake Club!! LOL
I'm not part of any cake club. 
Yes, I heard about Jennifer's husband. I didn't know how ill he was....chemo makes you really sick (I've been through it before). I hope he pulls through okay.
I believe that I got your email.....I've been bugging Roxx ever since I got it. I asked her again today.....when she answers me I'll let you know.
I am hoping that I can get some basic cooking science down and then maybe one day learn how to take two matchsticks and a piece of rope and come up with a irish cream cake with a chocolate cheesecake filling recipe all by myself.
Oh goodness, I hope you don't think I know anything about baking! LOL. I don't know why we need 6 eggs or 8 eggs, I don't know why we need baking soda instead of baking powder, I don't know why too much sugar makes a cake sink or why DH mixes don't work in WASC...
I tried to soak up that info a few times but I can't retain info very well as I tend to daydream a bit too much 
And here I am, in business and too busy for myself - in this economy! Thank goodness for pastry filling sleeves.
Although I have managed the caramel filling and a couple of curds and a handful of other fillings.
So I found this ONE recipe that I loved and realized you can do all sorts of stuff to it and it won't fail - as long as you use Betty Crocker 
Well, I have an awesome chocolate chip cookie recipe, too. And pumpkin bread.
Macsmom, thanks.
take a deep breath and a nice bubble bath. Look forward to seeing the cakes you make. I hope can make it in September for the Jennifer Dontz class.
I'm hoping to take the class too....I've been asking Roxx and just haven't gotten an answer from her yet. Is the class almost full??
Hey, are you doing? I have not talk to Jennifer in about two weeks. Not sure if you know her husband is pretty ill and is having kemo right now.
I think I sent you a sample list of flowers. I think besides me two other girls from class have signed up. I will be sending out more information to you guys and a few cake clubs. Are you a member of the Fresno cake club cathy?
I didn't even know there was a Fresno Cake Club!! LOL
I'm not part of any cake club.
Yes, I heard about Jennifer's husband. I didn't know how ill he was....chemo makes you really sick (I've been through it before). I hope he pulls through okay.
I believe that I got your email.....I've been bugging Roxx ever since I got it. I asked her again today.....when she answers me I'll let you know.
Hey, if she can not make it I hope you can. Dinner and drinks on Saturday again. Jennifer says he is doing well with kemo at least the first time. He has high chance of survivor it was caught early. If everything goes good he should be back at work I thing by September, I think I forgot the what month.
OK, MacsMom...no teasing like that...choolate chip cookies...now I'm dying to see your recipe!!
Macsmom, thanks.
take a deep breath and a nice bubble bath. Look forward to seeing the cakes you make. I hope can make it in September for the Jennifer Dontz class.
I'm hoping to take the class too....I've been asking Roxx and just haven't gotten an answer from her yet. Is the class almost full??
Hey, are you doing? I have not talk to Jennifer in about two weeks. Not sure if you know her husband is pretty ill and is having kemo right now.
I think I sent you a sample list of flowers. I think besides me two other girls from class have signed up. I will be sending out more information to you guys and a few cake clubs. Are you a member of the Fresno cake club cathy?
I didn't even know there was a Fresno Cake Club!! LOL
I'm not part of any cake club.
Yes, I heard about Jennifer's husband. I didn't know how ill he was....chemo makes you really sick (I've been through it before). I hope he pulls through okay.
I believe that I got your email.....I've been bugging Roxx ever since I got it. I asked her again today.....when she answers me I'll let you know.
Seems that Roxx already told Jenn that we were both going!!! 
Too bad she never told me!!!!
See you in September!
Macsmom, thanks.
take a deep breath and a nice bubble bath. Look forward to seeing the cakes you make. I hope can make it in September for the Jennifer Dontz class.
I'm hoping to take the class too....I've been asking Roxx and just haven't gotten an answer from her yet. Is the class almost full??
Hey, are you doing? I have not talk to Jennifer in about two weeks. Not sure if you know her husband is pretty ill and is having kemo right now.
I think I sent you a sample list of flowers. I think besides me two other girls from class have signed up. I will be sending out more information to you guys and a few cake clubs. Are you a member of the Fresno cake club cathy?
I didn't even know there was a Fresno Cake Club!! LOL
I'm not part of any cake club.
Yes, I heard about Jennifer's husband. I didn't know how ill he was....chemo makes you really sick (I've been through it before). I hope he pulls through okay.
I believe that I got your email.....I've been bugging Roxx ever since I got it. I asked her again today.....when she answers me I'll let you know.
Hey, if she can not make it I hope you can. Dinner and drinks on Saturday again. Jennifer says he is doing well with kemo at least the first time. He has high chance of survivor it was caught early. If everything goes good he should be back at work I thing by September, I think I forgot the what month.
it does take awhile. I was out of work for 9 months.....with no little screamer to show for it!
Saturday dinner sounds good!!
"See you in September!"
I'm hoping I can go, too. Has anyone told Alice? I've been meaning to - I'm going to see her Saturday so I'll mention it to her then.
OK, MacsMom...no teasing like that...choolate chip cookies...now I'm dying to see your recipe!!
Tomorrow... DH is breathing down my neck...
hopefully in a good way! LOL!!
LOL
lindambc,
I have made the snickerdoodle cake twice and my kids gobled it up in a second.
I got the recipe from my cake mix doctor book. Don't have my book with me right now at work, so I will post it for you tomorrow.
Question about all these recipes (and TIA). By "cake flour", do you mean just plain cake flour or all purpose cake flour?
I didn't know there two types of "cake flour". Like Swan brand in the red box.
Thank you, MacsMom, for your reply. Unfortunately, yes, there are more than one type of cake flour. There's regular (plain) cake flour (which, if I remember Good Eats correctly has less protein, so it renders a softer product, and is also ground finer), versus AP cake flour (cake flour with leavening agents added). In Puerto Rico Swan's Down also comes in a green box (AP cake flour), which is what most people use to bake, but that's not commonly found in the states for reasons I do not understand. I believe Presto is AP cake flour, but I can't find it where I live now (Lakeland, FL). The red Swan's is readily available, though, and makes all this a heck of a lot easier. Again, thank you soooooooo much for all your help.
OK. Clearly I'm comatose on a sugar rush, following this post. What I meant to say was "self-rising" flour cake, NOT AP. But I already know you're using regular AP cake flour, and that no extra leavening agents are needed. Thank you.
Can somebody please post the google page with all the recipies. Please, please, pretty please.
I don't want to go thru ALL of the posts.
I want to save it in my favorites but don't have the time to search for it (i'm at work)
Thank you.
Well, crap. I don't know if I'm just having bad luck or what. I made 1/2 recipe of the Creme Brulee cake. The only thing I changed was I used Dulce de Leche creamer b/c creme brulee creamer wasn't at the store. and I used vanilla & caramel flavoring instead of vanilla/butter.
I'll take a picture of the cake later before I carve it, but it's like the center didn't rise. It was a 10" square, used a flower nail & bake strips. When I went to ck it, it was done, but the center was not up! It didn't look like it had risen as much. I put 6 1/2 c of batter (which was pretty thick--is that right) so it should have been enough & it didn't rise to the 2" mark. I baked 2 cupcakes & they did fine. Do you think maybe an additional /18 tsp of baking soda would help?
Now the flavor was awesome. In fact it was dh's favorite. He said, "in fact it's so good that I'm going to eat that other cupcake if you don't want it". I paired it with Butavan flavored icing.
I swear I'm going to get this thing down pat!!! Because I am going to offer all the fabulous flavors!
Never mind. I just found the google page in Macsmom's signature.
Macsmom, see you are very helpful even when you don't know it. Thank you.
Question for ya.....
In the banana cake recipe, If I can't use the banana yogurt (dairy issues) do I need to sub 2 cups with another type of liquid? and do I add an extra banana for flavor?
thank you Tammy.
How do I save that like you did?
I'm incompatent when it comes to this stuff.
Well, crap. I don't know if I'm just having bad luck or what. I made 1/2 recipe of the Creme Brulee cake. The only thing I changed was I used Dulce de Leche creamer b/c creme brulee creamer wasn't at the store. and I used vanilla & caramel flavoring instead of vanilla/butter.
Did you add baking soda? Maybe I need to adjust the recipe to add more baking soda. Did you use any water or was it all creamer? Was it BC cake mix? I assume you've made the full recipe before with great results.
It sounds like a combo of too much sugar and too thick batter. One thing I've learned, if the batter seems too thick, it is. That's why I add extra liquid to chocolate WASC (chocolate cake mixes are always thick).
Sorry it sank! At least it's delicious, so you know you have something to work with!
I'm figuring out the whole sugar-issue-thingy myself. Adding lemonade concentrate and Kern's nectar is a lot of extra sugar and my strawberry lemonade cake sank. I didn't want to buy more ingredients to re-bake it because it's for a large cake - I used 6 cake mixes, 12 cups flour, etc... and it's a FREEBIE! So I figured I'll just deal with it when it's time to carve and hopefully the cake isn't too weird in texture. Those 8 cake rounds are staring at me from the freezer - they have a weird sense of where I am at all times. 
thank you Tammy.
How do I save that like you did?
I'm incompatent when it comes to this stuff.
Go to "My Forum Info" and copy/paste the link into your signature line. 
OK, MacsMom...no teasing like that...choolate chip cookies...now I'm dying to see your recipe!!
Tomorrow... DH is breathing down my neck...
Chocolate Chip Cookies
1 1/2 c self-rising flour
1 1/2 c AP flour
1 pkg vanilla pudding
1 t salt
1 c butter
3/4 c sugar
3/4 c brown sugar
2 eggs
1 t vanilla
1 t butter flavoring
1 bag Nestle chocolate chips (there is no substitute! IMO 
)
Question for ya.....
In the banana cake recipe, If I can't use the banana yogurt (dairy issues) do I need to sub 2 cups with another type of liquid? and do I add an extra banana for flavor?
Use 2 c sour cream and no additional banana is required. The yogurt is only for a bit of a flavor boost, but it really isn't very strong. Taste the batter to see if if it is banana-y enough for your liking before adding extract
I thought we had discussed snickerdoodle cake somewhere in this thread but I can't find it! I looked through the list of flavors I have saved and looked on the list recipes! I don't see it
So if anyone remembers where it is in the thread, please let us know where we can find it or if you can, repost it!
I don't think we ever officially came up with a recipe. I was planning on adding 1 tablespoon of ground cinnamon and adding a pkg of cream cheese for the rich cookie-ness, using 4 tsp of butter flavoring, and swirling in the cinnamon roll filling:
4 T butter, melted
2/3 c brown sugar
5 t cinnamon
Hmm... that's very similar to my "Cinnamon Roll Cake"
I had a snickerdoodle cake recipe that used cinnamon swirl mix, but I can't find it anymore. I can't remember what else except for Hershey's cinnamon chips. They are where the choc chips are, but in some places, they are seasonal. If you are able to find them, you could probably add them to your cinnamon roll recipe.
Hmm... that's very similar to my "Cinnamon Roll Cake"
I had a snickerdoodle cake recipe that used cinnamon swirl mix, but I can't find it anymore. I can't remember what else except for Hershey's cinnamon chips. They are where the choc chips are, but in some places, they are seasonal. If you are able to find them, you could probably add them to your cinnamon roll recipe.[/quote]
Actually, I already add mini-cinnamon chips to the roll cake (I buy them online), but I think I'll switch it from that one to the Snickerdoodle. Makes more sense. Thanks for the eye-opener!
Walmart now has Lorann Oils for $1 for 2 drams.
Okay... to the queen of flavor combos... I just had a request for a Chocolate Pecan Pie cake....
Let me see if this sounds good and what would ya'll add to it...
Dark chocolate cake...... filling would be a caramel filling filled with pecans and the a layer of fudge filling also???
Trying to do this on my own but need my support group.. How do I make this pop!!!
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