So Itried a WASC cake for the first time last night and i have to say I was alittle dissapointed. I used the rebecca shutterby version... it baked up well had a nice texture and looks like it would be good to carve, it was just missing the flavor. The taste to me was just so.... blamd I guess. I also did the orange dreamsicle cake, but again the flavor wasnt there. It was very good just not enough flavor... Does anyone have any suggestions?
Oh and some new cake flavors I want to try...
Watermelon with green and red layers
Coconut Banana Macadamia nut
I also wanted to say thank you to everyone who contributed to this thread... It is fantastic and it took me a full day to go through all 121 pages...
ckckhome, are you using the chocolate hazelnut LorAnn? I can only find that and not just a hazelnut flavor. I even have a problem with the LorAnn strawberry getting bitter. I just can't get enough strawberry flavor in my buttercream with it and when I add more it gets bitter. I think I'll stick to the extract with strawberry.
I also did the orange dreamsicle cake, but again the flavor wasnt there. It was very good just not enough flavor...
Wow - my orange dreamsicle cake was amazing. I can't imagine what happened with yours. Did you use the orange cream yogurt and the full amount of sherbet? I measured the sherbet after it melted ...
MacsMom, I have a quick question. We are having an alcohol based birthday party and I would love to do your Cream Brulee Cake (maybe in cupcakes). It says to use caramel filling and bavarian cream. Can you tell me what recipes you use (maybe jodief's Caramel Filling???) and I think I found a Bavarian Cream that uses pudding and whipping cream. Also, do you use both as a filling or fill with caramel and ice with bavarian?
Thanks!
Martha
So Itried a WASC cake for the first time last night and i have to say I was alittle dissapointed. I used the rebecca shutterby version... it baked up well had a nice texture and looks like it would be good to carve, it was just missing the flavor. The taste to me was just so.... blamd I guess. I also did the orange dreamsicle cake, but again the flavor wasnt there. It was very good just not enough flavor... Does anyone have any suggestions?
Oh and some new cake flavors I want to try...
Watermelon with green and red layers
Coconut Banana Macadamia nut
I also wanted to say thank you to everyone who contributed to this thread... It is fantastic and it took me a full day to go through all 121 pages...
Hmm... I dunno. The WASC with 2 tsp vanilla and 2 tsp almond is wonderful IMO and a favorite with my neighbors. And the Orange is tops around here, too.
The orange does get stronger over 24 hrs, but with sherbet, orange yogurt, and orange extract (and orange soda if using), the only thing to give it more flavor would be to add more extract.
[quote="MacsMom"]
(and orange soda if using).
I'm way behind on this thread and have resorted to using the google page, but I totally missed the orange soda part. I'm guessing I must have used orange juice. Is that what the original posting said? I'm going to have to try it again with the soda, but I don't see how it could get much better. Does it need to be diet soda???
Thanks!
...I would love to do your Cream Brulee Cake (maybe in cupcakes). It says to use caramel filling and bavarian cream. Can you tell me what recipes you use (maybe jodief's Caramel Filling???) and I think I found a Bavarian Cream that uses pudding and whipping cream. Also, do you use both as a filling or fill with caramel and ice with bavarian?
Thanks!
Martha
Yes, it's jodief's caramel filling. I use 3 cake layers and 2 filling layers: the caramel and bavarian cream are in separate layers. It would be great frosted with a caramel BC.
I'd love to see your recipe (I think I've seen it, too), but I have just been buying bavarian creme pastry fillings. I think it tastes a bit too synthetic and I have been wanting to start making my own.
It could be similar to the Irish Cream Filling
1 pkg vanilla pudding
¾ c milk
¾ c heavy whipping cream
3 T Bailey's Irish Cream
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 over beat.
Jakap2 thank you, I never thought about ordering cake mixes online of all things. I looked them up and they were a bit too expensive. Over $3 a box compared to about $1.75 for the rest of their cake mixes.
MacsMom thank you again so much for the recipe. I will be trying it this weekend and if it works, then it will be my new way of baking.
I believe I have said this earlier. Before this thread I was a regular (a bit boring) cake mix,3 eggs, one c water, 1 cup oil, kind of gal. I was afraid to be experimental. Baking has never really been my thing. But now I feel like I have just finished a college crash coarse. Thank you MacsMom and everyone else on this thread who was willing to share with the rest of us newbies. I really am greatful to be a part of the CC.
sfarnazmom3, WOW! thank you. Very informative. And the fact that you can freeze this stuff makes it even better.
Since I am PC chalanged, can anyone add these great recipies to the google page?
I would just like to add that I am really overwhelmed right now with gratitude to you all.
[quote="mbt4955"]
(and orange soda if using).
I'm way behind on this thread and have resorted to using the google page, but I totally missed the orange soda part. I'm guessing I must have used orange juice. Is that what the original posting said? I'm going to have to try it again with the soda, but I don't see how it could get much better. Does it need to be diet soda???
Thanks!
At the bottom of the google doc you'll find dated notes of everything I've updated as more recipes are discovered and tried and tweaked, etc.
Here's what cinderspritzer discovered:
2 c melted orange sherbet
2/3 c OJ or diet orange soda (soda suggested by cinderspritzer: "I added ... diet sunkist soda.... and it tastes FREAKING AWESOME!!!"
[quote="MacsMom"]
It would be great frosted with a caramel BC.
It could be similar to the Irish Cream Filling
1 pkg vanilla pudding
¾ c milk
¾ c heavy whipping cream
3 T Bailey's Irish Cream
I'm not finding the recipe, but this has got to be it. I don't think it had the Bailey's in it, but I think almost anything is better with Bailey's. 
How would you do a caramel BC? I really think I am going to do cupcakes with the caramel filling, so just have to decide about what goes on top. Since my Bettercreme arrives today 
, I could use it with Bailey's for the icing. How does that sound?
Martha
MacsMom, the scratch white cake recipe that you have posted for me, is that equivalent to 1 box of white cake mix?
(Sorry for the dumb sounding question.)
I am asking because I would like to follow all the google recipies with the same measurments.
I also did the orange dreamsicle cake, but again the flavor wasnt there. It was very good just not enough flavor...
Wow - my orange dreamsicle cake was amazing. I can't imagine what happened with yours. Did you use the orange cream yogurt and the full amount of sherbet? I measured the sherbet after it melted ...
Thanks!
Martha
Yep I used 3 yougurts, sherbert, diet orange soda and the extract....
So Itried a WASC cake for the first time last night and i have to say I was alittle dissapointed. I used the rebecca shutterby version... it baked up well had a nice texture and looks like it would be good to carve, it was just missing the flavor. The taste to me was just so.... blamd I guess. I also did the orange dreamsicle cake, but again the flavor wasnt there. It was very good just not enough flavor... Does anyone have any suggestions?
Oh and some new cake flavors I want to try...
Watermelon with green and red layers
Coconut Banana Macadamia nut
I also wanted to say thank you to everyone who contributed to this thread... It is fantastic and it took me a full day to go through all 121 pages...
Hmm... I dunno. The WASC with 2 tsp vanilla and 2 tsp almond is wonderful IMO and a favorite with my neighbors. And the Orange is tops around here, too.
The orange does get stronger over 24 hrs, but with sherbet, orange yogurt, and orange extract (and orange soda if using), the only thing to give it more flavor would be to add more extract.
Next time maybe ill try it with anothe tbls of extract....
I have Orange Oil that I ordered from Lorann. That might be a solution.
MacsMom, the scratch white cake recipe that you have posted for me, is that equivalent to 1 box of white cake mix?
(Sorry for the dumb sounding question.)
I am asking because I would like to follow all the google recipies with the same measurments.
You'll have to PM sayhellojana to ask how she does it. I don't know if she starts with this and then adds more flour sugar and sour cream, or if she just adds the sour cream... Click on "memberlist" in the bar on top of this page and type sayhellojana in the "look up user" box (so you don't have to go backwards on this thread to find one of her posts).
[quote="mbt4955"]
It would be great frosted with a caramel BC.
It could be similar to the Irish Cream Filling
1 pkg vanilla pudding
¾ c milk
¾ c heavy whipping cream
3 T Bailey's Irish Cream
I'm not finding the recipe, but this has got to be it. I don't think it had the Bailey's in it, but I think almost anything is better with Bailey's.
How would you do a caramel BC? I really think I am going to do cupcakes with the caramel filling, so just have to decide about what goes on top. Since my Bettercreme arrives today
, I could use it with Bailey's for the icing. How does that sound?Martha
Oh, I was just asking if that was similar to the one you saw. Here's another in the google doc:
Boston Cream Filling - Paula Deen, shared with us by SANZ.
1 (3.4 oz) box instant vanilla flavored pudding mix
1 1/2 cups heavy whipping cream
1/2 cup of confectioners' sugar
1/2 cup milk
1/4 cup sour cream
*In a large bowl, combine pudding mix, cream, sugar, milk & sour cream. Beat at medium speed with mixer until stiff peaks form. (I usually put my whipping cream & milk in the freezer a few minutes to get it nice a cold - whips better.
Since I am PC chalanged, can anyone add these great recipies to the google page?
Which recipes haven't made it to the doc yet? I'll add whatever anyone would like me to 
Since I am PC chalanged, can anyone add these great recipies to the google page?
Which recipes haven't made it to the doc yet? I'll add whatever anyone would like me to
Hmmm...every one on the flavor list on your whimsy cakes blog that hasn't made it onto the google doc yet! Sorry I was just kidding...well, sort of 
! They just all sound so good! I want to try all of them and I am the kind of person who needs a recipe to follow.
Any ideas for a Milky Way cake? How about a Twix bar one?
Since I am PC chalanged, can anyone add these great recipies to the google page?
Which recipes haven't made it to the doc yet? I'll add whatever anyone would like me to
Hmmm...every one on the flavor list on your whimsy cakes blog that hasn't made it onto the google doc yet! Sorry I was just kidding...well, sort of
! They just all sound so good! I want to try all of them and I am the kind of person who needs a recipe to follow. Any ideas for a Milky Way cake? How about a Twix bar one?
A girl's gotta have sumthin' that's unique! LOL.
I LOVE Milky Ways! I wonder how chunks of them would bake in a cake. You could always just make a milk chocolate cake and use them in the filling, mixed with Bettercreme that has been blended with chocolate pudding (the chocolate Bettercreme is too bitter IMO).
Just so I'm clear ... when making MacsMom's hot cocoa cake, do I use the 1 c chocolate milk like in the chocolate WASC recipe, or the 2 2/3c hot cocoa instead? It just seems like a big difference in the quantity of liquid. Wow, I really should have asked yesterday, I'm standing here now with measuring cups all in hand ...
Whoops! Just realized, that would probably be instead of the 1c milk and the 2 c coffee, right? Completely forgot about the coffee .
Macsmom-would you use the praline flavor in addition to the compound or just use the praline flavor in the bc
Sayhellojana--After the conversions are you using both compounds and Lorann flavorings.
GrandmaG-You are correct it is Lorann-Chocolate Hazelnut
I didn't see the Chocolate WASC in the google doc, but that could be b/c my brain is foggy from phenergan I took for a dang migraine.
Just so I'm clear ... when making MacsMom's hot cocoa cake, do I use the 1 c chocolate milk like in the chocolate WASC recipe, or the 2 2/3c hot cocoa instead? It just seems like a big difference in the quantity of liquid. Wow, I really should have asked yesterday, I'm standing here now with measuring cups all in hand
...
You just use 2 2/3 c hot cocoa made with water and add an extra packet of hot cocoa mix. No milk.
I didn't see the Chocolate WASC in the google doc, but that could be b/c my brain is foggy from phenergan I took for a dang migraine.
It's there. It's right under the WASC recipes on top rather than under "C" for chocolate.
Thanks, MacsMom! Dandelion56602, the chocolate WASC is at the very top of the Google doc, under the original WASC variations, not alphabetized. Phenergan's evil stuff ... does it seem to work for your migraines? We don't really use it in kids for that particular purpose too much, but adult medicine is a completely different beast.
I'm thinking I'm going to chop up some mini marshmallows very small (just for the visual aspect of it when you slice in) and throw them into some chocolate truffle filling, then alternate layers with that and marshmallow buttercream filling for this hot cocoa cake. I'm only worried about leaving the cream cheese truffle filling out for any longer than I have to, so it'll be some quick decorating today!
Thanks for your help!
Macsmom-would you use the praline flavor in addition to the compound or just use the praline flavor in the bc
I meant using the praline in the cake batter. 
For those of you having troubles finding stuff on the doc, Macsmom alphabatized it.. but also.. an easy way to find things is to do:
ctrl + the letter F at the same time which will bring up your computers search function. If you have a mac, I believe it's the apple that you press along w/ the F. hth!
I sure don't call phenergan evil. It takes care of the migraines, but makes me just feel like I'm moving in slow mo. And as soon as I type this post I'm taking a good long nap so I'll be w/ it for a campaign dinner tonight 
I was looking under C, didn't occur to me to scroll to the top! On that note, off to the couch I go.
Dandelion I read right over the fact that you had a migraine! I hope you feel better soon. I've been getting them more and more recently lately so I know how horrible they can be
Macsmom- I just looked at the google document. Wow! You put in a lot of work into it. Thanks again!
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