Ok duh I knew this:
The vinegar is an acid. When it reacts with the baking soda (a base/alkaline), a reaction is formed that gives off gas which, in attempting to escape, makes the cake rise.
I wonder if '1 tsp of vinegar' added to the caramel cake that sank in the middle would help. There is baking soda already in the cake mixes for it to react with. Hmm just a thought...
Ok duh I knew this:
The vinegar is an acid. When it reacts with the baking soda (a base/alkaline), a reaction is formed that gives off gas which, in attempting to escape, makes the cake rise.
I wonder if '1 tsp of vinegar' added to the caramel cake that sank in the middle would help. There is baking soda already in the cake mixes for it to react with. Hmm just a thought...
Things that make you go hmmmm (anyone remember that song?) That would be interesting! If anyone tries it let us know. I only have dang white cakes in line.
Macsm,
How would you make the cake batter for the Espresso Chip? Maybe I missed it and maybe my brains not working.......anyway, I'd appreciate the help!
Thanks,
Jen
Sorry I forgot to aswer this earlier!
I make my chocolate WASC using Hershey's dark chocolate cocoa powder (it's in the google doc in my sig line). I add 2 T instant espresso and 4 tsp Nielsen Massey's coffee extract. It really does take a lot to make chocolate taste like coffee. Oh, and I add Nestle mini-morsels (toss in flour first).
For the filling I just add the coffee extract to the truffle recipe, using semi-sweet chocolate chips instead of milk chocolate.
Thank you! If I can't find the Nielsen Massey do you think I could substitute some kind of Lorann (sp?) oil?
One more question, if I may....... What kind of frosting would you recommend for that cake? They're actually going to be cuppies. Also, what kind of the Orange Dreamsicle? Would you just use the fillings as the frosting also?
Anyone who's made the Orange Dreamsicle - can you recommend a vanilla mousse recipe? I couldn't find one in the document, or I missed it.
I'm so excited that I get to try out those three recipes (Boston Cream, Espresso Chip and Orange Dreamsicle) for a friend's party Saturday. I asked what I could bring and she said cupcakes, so we looked at MacsMom's list and chose those three!
Thank you! If I can't find the Nielsen Massey do you think I could substitute some kind of Lorann (sp?) oil?
One more question, if I may....... What kind of frosting would you recommend for that cake? They're actually going to be cuppies. Also, what kind of the Orange Dreamsicle? Would you just use the fillings as the frosting also?
Anyone who's made the Orange Dreamsicle - can you recommend a vanilla mousse recipe? I couldn't find one in the document, or I missed it.
I'm so excited that I get to try out those three recipes (Boston Cream, Espresso Chip and Orange Dreamsicle) for a friend's party Saturday. I asked what I could bring and she said cupcakes, so we looked at MacsMom's list and chose those three!
Well, Nielsen Massey has the best coffee extract, but LoRann is a close second. With the added espresso powder and using coffee for the liquid, though, you can get by without it. For the filling, dissolve 2 tsp of instant coffee in a tablespoon of milk and stir into the truffle filling. I think I'm going to buy mocha-chocolate chips online and just use for espresso truffle.
For espresso-chip cupcake frosting, I blend the NM coffee extract into chocolate buttercream and top each cupcake with a chocolate covered coffee bean.
An easy option for vanilla mousse is to whip vanilla pudding mix with 1 cup of heavy whipping cream.
For the orange dreamsicle, I just add orange extract to BC and tint it orange. LoRann is great, but plain old Schillings works fine. If you have the notion, add a candied orange peel to the tops of the cuppies, or even an orange jelly bean.
For the Boston cream pie cuppies, top them with grated chocolate.
I totally just added Shirley Temple to my list. I'll have to wait until tomorrow to update the doc cuz DUFF'S ON!! 
(cherry 7-up cake)
Thanks so much MacsMom! I really appreciate the help - sometimes it feels like my brain stops working when I think too hard - last night was proof - I forgot Duff was even on. I think that's the first time ever for me!
i cannot wait to see the shirley temple cake!
now i can have it in cake and not be mortified that i am the only grown-up in the room drinking a shirley temple
macsmom, you're fantastic!
Macsmom, where do you get the LoRann oils and the Nielsen Massey products from? Do you order them on line? I cannot find either where I live. The only cake supply store we have here is Michaels and Walmart, so I'm limited to what I can run out and purchase in a store.
Thanks,
Melissa
Whew! It took me 3 days, but I finally made it to the end!!! Go me!! lol.
These recipes/cake ideas are great! I can't believe how creative you all are. I'm definately going to have to try some of these, but it'l probably be in a few weeks.
Hmm.. for a few other cake flavors, what about Cherry Coke or Cherry Dr. Pepper or Cherry Pepsi for that matter? Make it with white cake mix so the soda flavor doesn't get lost ( I think chocolate cake would lose some of the flavor).
I noticed that back in the 40's page range that someone mentioned maybe trying a Girl Scout Samoas cookie cake, but no one ever responded. I think I would make a rich butter cake and then fill it with a thin layer of caramel, then cover the caramel with a thin layer of chocolate ganache/truffle filling, then top off with toasted coconut. I would make all the filling layers this way. Sounds good to me, might have to try it! 
Oh! How about a chocolate fondue flavor? One layer strawberry cake, one layer cherry cake, one layer raspberry cake and then fill with chocolate truffle flavored with the corresponding flavor to the cake it sits on?Then put white chocolate truffle filling in between the 2 different cake flavors to give a color contrast. My layering would be: strawberry cake, chocolate strawberry truffle, strawberry cake, white chocolate truffle, cherry cake, chocolate cherry truffle, cherry cake, white truffle, raspberry cake, chocolate raspeberry truffle, raspberry cake. If one of the cake flavors isn't desired, you could always swap it out with banana cake. Now that I think about it, it sounds kinda similar to Macxmom's banana split cake
Nielson Massey can be found at Williams Sonoma or Sur la Table. The closest to me is 2 hrs 
I'm soooo wanting to try a caramel banana cake (not caramel w/ banana filling or banana w/ caramel filling) but the caramel cake w/ banana in it. I may do so this weekend, who knows
Wow, I can't believe all the great flavor ideas here. Just when I think I'm caught up, 5 more pages are added.
I have a question (may have already been asked). When adding all that extra sugar to the recipes (yogurt, pudding mix, ect), does it have any effect on how the texture of the cake comes out?
Macsmom, where do you get the LoRann oils and the Nielsen Massey products from? Do you order them on line? I cannot find either where I live. The only cake supply store we have here is Michaels and Walmart, so I'm limited to what I can run out and purchase in a store.
Thanks,
Melissa
Melissa,if you want to drive to Chattanooga,the Sugar Shoppe sells LoRann.
Wow, I can't believe all the great flavor ideas here. Just when I think I'm caught up, 5 more pages are added.
I have a question (may have already been asked). When adding all that extra sugar to the recipes (yogurt, pudding mix, ect), does it have any effect on how the texture of the cake comes out?
Yes, we did discuss that quite a bit. The cake becomes overly moist and sinks in the center when too many sugary products are added. The pudding and yogurt alone is fine, it's when jjuices, concentrates, and syrups are added that trouble arises.
One solution is to use only white cake mixes and flavor them, rather than using strawberry or yellow mix (for example). For the emon cakes, I've begun using less of the concentrate and it's still very lemony and rises fine.
Try to use sugar-free products when you can, like diet soda and sugar-free pudding.
For caramel and syrups in cakes, we add baking soda and vinegar, but I have to check the amounts of each, as those are nre revelations.
Macsmom,for your tropic breeze what do you use for the frosting & I can't find any banana cream yogurts can I use something else for it?Thanks.
Macsmom, where do you get the LoRann oils and the Nielsen Massey products from? Do you order them on line? I cannot find either where I live. The only cake supply store we have here is Michaels and Walmart, so I'm limited to what I can run out and purchase in a store.
Thanks,
Melissa
I find them cheaper online, but then there's shipping 
. I don't contributing to the high mark-up at Sur La Table. We do have a new shop in town that sells LoRann for $1 per dram, though. I am going to ask the owner to carry Nielsen Massey.
Anyway, my favorite online shops are Fondant Source.com (an extra 10% when use "cakecentral" in the coupon code), countrykitchensa.com and intotheoven.com
I have a request:
It took me several hours to come up with the wording to describe my flavors for my blog. I don't mind if you wish to use my flavors, obviously, but please, if you feel you must copy my descriptions word-for-word I'd like a little credit
Thank you!
Okay:
Shirley Temple
2 white cake mixes
2 c flour
2 c sugar
1 1/2 t salt
1 pkg white chocolate pudding mix (may be omitted)
2 c diet lemon-lime soda
2/3 c marashino cherry juice
2 c vanilla yogurt
8 egg whites
1/4 c oil
2 t vanilla
1 dram LoRann cherry (might only require 1/2 tsp since this a strong flavor)
Okay:
Shirley Temple
2 white cake mixes
2 c flour
2 c sugar
1 1/2 t salt
1 pkg white chocolate pudding mix (may be omitted)
2 c diet lemon-lime soda
2/3 c marashino cherry juice
2 c vanilla yogurt
8 egg whites
1/4 c oil
2 t vanilla
1 dram LoRann cherry (might only require 1/2 tsp since this a strong flavor)
Crud. I forgot that lemon enhance cherry, so add 1 t lemon extract, too
I have been trying for days, literally days, to get through this thread!!
If this has already been addressed, forgive me.
WHen adding pudding mix to cake batter, do you use instant? or not?
Same for adding pudding mix to buttercream/fillings, do you use instant? or not?
Thanks in advance!
And, Macsmom.... you have been so generous and so kind and beyond helpful anyone who would dare to copy your ideas without giving you credit is selfish, not to mention plain 'ol stupid!
I have been trying for days, literally days, to get through this thread!!
If this has already been addressed, forgive me.
WHen adding pudding mix to cake batter, do you use instant? or not?
Same for adding pudding mix to buttercream/fillings, do you use instant? or not?
Thanks in advance!
Answer for both is instant, preferably sugar free.
Macsmom,for your tropic breeze what do you use for the frosting & I can't find any banana cream yogurts can I use something else for it?Thanks.
The banana flavor is really the only thing that sets this recipe apart form Pina Colada, so you can just add some banana flavoring and use coconut or vanilla yogurt or sour cream in it's place.
I thought about perhaps changing the name to "Blue Hawaiian" to set it off a bit more from Pina Colada, jsut adding some sky blue food coloring
What do you think? I tend to get more requests for Tropic Breeze than for Pina Colada, so I should probably keep it as is.
sheesh, I don't check this for one day and several pages flew right by!! 
This is so awesome! You guys are so talented and I really appreciate you guys sharing!
Thanks Macsmom and noyhoward for the info on gettingt the LoRann oils and the Nielsen Massey products.
MacsMom -
Since the two people who have asked me to make cakes since this thread started have wanted only white or chocolate cake (grr!) . . . what do you think your top requested flavors are?
Dear MacsMom,
You are my HERO! I just made the orange creamsicle cupcakes and they are delicious! I don't want to share them. Yum.
Thanks!
MacsMom -
Since the two people who have asked me to make cakes since this thread started have wanted only white or chocolate cake (grr!) . . . what do you think your top requested flavors are?
Everyone always asks for my suggestions, so I tell them tropical, orange, tiramisu, and mojilada. They usually do want to add a chocolate flavor, so they end up going with tuxedo or turtle.
Tona - I tried the Irish Cream Pound Cake tonight (just for my family) and had (sorry to say) bad results. Something (either the light brown sugar and/or the salt "baked itself out" to the outskirts (fluted sides) like a layer effect...I have never seen that happen. It caused the cake to not have much flavor (tastes like a mild bread) and be a bit crumbly not like a pound cake at all.
Observations: We cook in the same state so I know its not related to elevation problems. The recipe doesnt have a leavening agent in it (baking soda or baking powder)* I wonder if that could be it. Took longer to bake approx 20 extra minutes and my oven is "spot on." I rarely have pan issues but this one was a bear to get out of the pan.
IMHO I think this recipe needs to be tweaked.
*If I may quote page 21 from the Cake Bible "When a cake is at the end of its baking period, the walls surrounding the air bubbles rupture, releasing their leavening gases and causing the cell walls to shrink very slightly. There is a visible lowering in the pan at this point." This cake did not do this.
Wow! I just found this thread and as someone who has been wanting to break away from my standard box mixes, but afraid of "dry" scratch cakes - well, I can't wait to get started!
I do have some questions, and forgive me please if it has already been asked (at over 100 pages this thread probably needs it's own FAQ). I notice most of the mixes are made with two cake mixes. Can you halve a recipe? I do a lot of smaller cakes, and I'm just not sure I want to experiment on a larger scale.
Another question that I have is when you list the cake mix, do you mean the cake mix as prepared on the back of the box? (The batter in other words?) or is it a dry ingredient. I'm assuming the second, but just wanted to clarify.
On the Chai Spice cake it mentions chai spice concentrat - where do you get that. We are very interested in making the cake - I have a chai lover in the house.
In the Lemon cake it mentions Princess Emulsion - again I'm clueless, but the cake sounds delicious and I'd love to try it out - shoot I want to try them all! LOL
Thank you so much for this - I am still shaking my head in wonder that anyone would be so gracious to share all these "trade-secrets". I will try my best to pass it on if I ever get to the point of having something worth sharing!
I can answer a few of those. I have definitely halved the recipes successfully. The full recipe makes a ton of cake.
And you just use the dry mix and prepare as they are on the google page. You don't follow the back of the box.
Here is the google page with the recipes we've been sharing in case you haven't seen it. http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
You're going to have lots of fun with these!
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