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HELP! Gourmet flavors???? - Page 111

post #1651 of 6395
Granulated. I'm sure you could use powdered sugar but I've always used granulated. Try it and let me know how the powdered stuff works! icon_wink.gificon_lol.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #1652 of 6395
Thanks much!
post #1653 of 6395
Hi everyone, well I have been trying so bad to keep up but I guess I missed a couple of pages. Well my question is on the Chocolate WASC it calls for 2 cups of coffee, do you add the coffee by itself or does the 2 cups include water in it? I have never made WASC nor the chocolate version. And also what can bettercreme be used for? I'm sort of new to all this. So any help would be greatly appreciated.
post #1654 of 6395
post #1655 of 6395
Thanks so much for the help.
post #1656 of 6395
Quote:
Originally Posted by Cynthia_Razo

Hi everyone, well I have been trying so bad to keep up but I guess I missed a couple of pages. Well my question is on the Chocolate WASC it calls for 2 cups of coffee, do you add the coffee by itself or does the 2 cups include water in it?



It's 2 cups of brewed coffee icon_wink.gif , just like the coffee you drink at 3 am trying to finish a cake...
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 #1657 of 6395
I modified the graham cracker cake to include fievel's honey suggestion, and I added bobwonderbuns cheese danish filling....
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 #1658 of 6395
Quote:
Originally Posted by MacsMom

I modified the graham cracker cake to include fievel's honey suggestion, and I added bobwonderbuns cheese danish filling....



Macsmom...on the link that is attached to your postings, I see that it is your entire recipe list. Are you adding and modifiying it as you get new ideas??? I have your old list, when this thread started and I see it is a bit different. Also, how much does the batter fill?
post #1659 of 6395
Confession: I must admit that I have gotten into the habit of every morning while the coffee is brewing that I check this forum (yep first thing in the morning). I love seeing all the chatting about new flavors and every one trying new combinations...love it!
Lend me some sugar, I am your neighbor! From Outkast's song "Hey Ya"
http://cwcakes.blogspot.com/
www.goingTODAY.com
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Lend me some sugar, I am your neighbor! From Outkast's song "Hey Ya"
http://cwcakes.blogspot.com/
www.goingTODAY.com
Reply
post #1660 of 6395
Quote:
Originally Posted by Normita

Quote:
Originally Posted by MacsMom

I modified the graham cracker cake to include fievel's honey suggestion, and I added bobwonderbuns cheese danish filling....



Macsmom...on the link that is attached to your postings, I see that it is your entire recipe list. Are you adding and modifiying it as you get new ideas??? I have your old list, when this thread started and I see it is a bit different. Also, how much does the batter fill?



I am constantly updating the file - everytime there is a new recipe or flavor idea, or when someone has made a recipe and suggested improvements.

Right now I think we're pretty good. I've alphabetized it and separated the fillings from the cakes (putting filling suggestions on most of the cakes), so you're safe to re-print it now. But then, tomorrow there might be 5 new flavor ideas... icon_rolleyes.gif

What I'll do from now on is add a date at the bottom of the file with any new change included. That way, you can check anything you might've missed the last time you looked (or printed). For instance, today I updated my Orange Dreamsicle and added bobwonderbuns recipe, so I'll make a note at the bottom of the doc.

This link gives you some ideas of how many pans of various sizes the WASC recipe fills (serves 40-50)
http://www.recipezaar.com/White-Almond-Sour-Cream-Wedding-Cake-69630
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 #1661 of 6395
Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by Normita

Quote:
Originally Posted by MacsMom

I modified the graham cracker cake to include fievel's honey suggestion, and I added bobwonderbuns cheese danish filling....



Macsmom...on the link that is attached to your postings, I see that it is your entire recipe list. Are you adding and modifiying it as you get new ideas??? I have your old list, when this thread started and I see it is a bit different. Also, how much does the batter fill?



I am constantly updating the file - everytime there is a new recipe or flavor idea, or when someone has made a recipe and suggested improvements.

Right now I think we're pretty good. I've alphabetized it and separated the fillings from the cakes (putting filling suggestions on most of the cakes), so you're safe to re-print it now. But then, tomorrow there might be 5 new flavor ideas... icon_rolleyes.gif

What I'll do from now on is add a date at the bottom of the file with any new change included. That way, you can check anything you might've missed the last time you looked (or printed). For instance, today I updated my Orange Dreamsicle and added bobwonderbuns recipe, so I'll make a note at the bottom of the doc.

This link gives you some ideas of how many pans of various sizes the WASC recipe fills (serves 40-50)
http://www.recipezaar.com/White-Almond-Sour-Cream-Wedding-Cake-69630



OMG...thank you soooo much. This list is amazing!!! And if I want to make half the recipe, I just half the ingredients...correct? Sorry, If this has been asked already?
post #1662 of 6395
Quote:
Originally Posted by Normita

Quote:
Originally Posted by MacsMom

This link gives you some ideas of how many pans of various sizes the WASC recipe fills (serves 40-50)
http://www.recipezaar.com/White-Almond-Sour-Cream-Wedding-Cake-69630



OMG...thank you soooo much. This list is amazing!!! And if I want to make half the recipe, I just half the ingredients...correct? Sorry, If this has been asked already?



Yep! 1 box mix, 1 c flour, 1 c sugar, 1 1/3 c water, etc... Fills two 7" rounds.
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 #1663 of 6395
So I was thinking...while I was tossing and turning last night...that dream whip could be made with the different coffee creamers to give it different flavors...Would that work?
Jen
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Jen
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post #1664 of 6395
Irish Cream Glaze
2 cups confectioners sugar 4 tablespoons Irish cream liqueur and drizzle over cake

I use a 12 cup fluted pan and pake for 1 hour 10 minutes
I use light brown sugar
Tonia LeDoux
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Tonia LeDoux
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post #1665 of 6395
Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by malishka

I added some strawberry compound and some bubble gum extract that I got from amoretti. The house smelled like strawberry bubblgum. My kids LOVED it.
I think it's going to be a big hit at this kid's birthday party.



Bubblegum compound? I'm jealous. Sounds nummy!

I made strawberry cake using the strawberry daquiri mix (2 cups with 2/3 c water) - the cake came out perfectly and smells wonderful! Like real strawberries, not fake-cake-mix strawberry (I used white cake mix).



No matter how hard I try, I can't find a white cake mix anywhere.
I use DH because it's the only cake mix that's non-dairy. But the closest thing they have to a white cake mix is a yellow one. I've never had a problem with it. It always bakes up nicely.
The thing is that the yellow cake mix flavor overpowers every single flavor you put in it. So most of the time I find myself putting double the extracts that are needed for a specific flavor.

I am making an Amoretto Latte cake for this weekend. I baught some disarono for the flavoring. Since I can't use amoretto dairy creamer (my favorite) I figure that I can use the liquer and add some coffee flavor to my DH yellow cake.
Got any ideas for this recipe?
it's never a bother to help another
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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it's never a bother to help another
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
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