Ick. I wanted to make a coconut lime but it turned into a lime-lime with a hint of coconut. The lime was so strong I tossed it out, I couldn't even call it "key lime"!
I had started with 1/4 c lime juice concentrate, I used key lime yougurt, and a dram of LoRann key lime. I used 2 cups pina colada drink mix and 2 drams LoRann coconut.
The batter didn't taste lime-y enough so I added another 1/4 c limeade concentrate. Then I had DH taste the batter and he said he thought both flavors were in perfect harmony.
But after baking... ick. WAY too strong of a lime flavor.
Next time I will start with a very coconutty base and then add just the LoRann key lime and the key lime yogurt - not the Limeade concentrate.
Funny you mention key lime! I've been wanting a key lime cake ALL day!! I usually make my key lime cake into a graham cracker cake w/ key lime curd and key lime buttercream.. so I never really get to eat true key lime cake!
Since today has been such a long and dreadful day of work.. I'm thinking i'm going to make a keylime cake w/ about a gallon of booze in it 
The coconut w/ a hint of lime sounds DELICIOUS btw.
I'm just going to jump right in here and ask a question: have there been any white chocolate cakes posted in this thread? I've seen chocolate ammoretto and chocolate hazelnut type cakes but I don't recall seeing any white chocolate variations. Can anyone help?
White chocolate cakes have been discussed I know, but don't think a recipe has been posted. What you might want to do is bake a white cake w/ white chocolate pudding & vanilla creamer (I bought the white chocolate coconut creamer & you can definitely taste the coconut--so not for me). Then after baking brush w/ a white chocolate sryup (I know DaVinci has one).I remember correctly it's a little thicker & you could probably dilute it w/ a simple syrup. Someone else may have a better suggestion
There are cakes that use white chocolate, but it's tricky b/c too much & it's way too heavy of a cake. The cake mix dr uses 6 oz of white chocolate & melts it w/ 8 oz of butter. It can be done, but if it's a miss it's usually a big one (in my books anyway)--not on taste, but texture.
I'm just going to jump right in here and ask a question: have there been any white chocolate cakes posted in this thread? I've seen chocolate ammoretto and chocolate hazelnut type cakes but I don't recall seeing any white chocolate variations. Can anyone help?
Rebecca Sutterby's version:
For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.
I would definitely add a pkg of white chocolate pudding mix to help keep from getting too dense as well as adding flavor. You could also use the Davinci syrup to replace some of the sugar.
Thanks Macsmom and dandelion! Macsmom, is that added to the WASC?
Thanks Macsmom and dandelion! Macsmom, is that added to the WASC?
Yes. It's #23
http://www.recipezaar.com/White-Almond-Sour-Cream-Wedding-Cake-69630
First: Thanks to everyone for all these great ideas! 
Second, a question: It usually irritates me when someone leaps into a thread without reading all the prior posts, but I'm about to do it. 
I don't think most people can't help but do that with this one. I'm still back on page 27! 
I'm gradually working my way up during lunch hours and after my kids go to sleep, but it's not easy. 
Have anyone discussed a maple cake/filling of any kind? I live in an area that's a big maple producer (my little hometown has a maple festival every year!) and I have access to all sorts of real maple products. I haven't found a way to use them in a cake that I truly like, though.
Ideas would be welcomed, and I'd gladly be the guinea pig baker if anyone wants to throw maple ideas at me! I just request that it be real maple and not extract. I can get real maple syrup, maple candy, maple cream (mmm ... maple sugar in a spreadable form ... too sweet and intense on its own to be a cake filling, but maybe in some form?) and even granulated maple sugar. I'm trying to get up the nerve to substitute some of the last for regular granulated sugar in a cake, but haven't done it yet.
Thanks again! You guys are great!
Have anyone discussed a maple cake/filling of any kind? I live in an area that's a big maple producer (my little hometown has a maple festival every year!) and I have access to all sorts of real maple products. I haven't found a way to use them in a cake that I truly like, though.
Thanks again! You guys are great!
here is a recipe I found:
http://southernfood.about.com/od/cakerecipes/r/bl30201i.htm
* 1/3 cup shortening
* 1/2 cup granulated sugar
* 3/4 cup maple syrup, dark grade B if possible
* 2 1/4 cups cake flour
* 1 tablespoon baking powder
* 1/4 teaspoon salt
* 1/2 cup milk
* 3 egg whites, beaten until stiff
* 1/2 cup chopped walnuts
* .
* Maple Icing:
* 1 cups maple syrup
* pinch of salt
* 2 egg whites
Preparation:
Grease a 9-inch square pan; line the bottom with waxed paper; grease paper. Cream shortening with sugar; stir in syrup. Sift together dry ingredients. Add dry ingredients to creamed mixture alternately with the milk. Fold in beaten egg whites. Turn batter into prepared pan. Bake in a 350° oven for 45 to 50 minutes. Turn cake out onto rack and remove paper. When cake has cooled, spread top and sides with Maple Icing (see below) or other white frosting.
Maple Icing
Beat 2 egg whites with pinch of salt until stiff.
Boil maple syrup until it spins a thread, about 232° on a candy thermometer. Pour slowly over stiffly beaten egg whites, beating constantly with electric hand held mixer. Continue beating until mixture is stiff and stands in soft peaks.
*******************************
http://www.cakerecipes.us/maple-syrup-cake.html
Maple Syrup Cake ingredients list:
CAKE
2 medium eggs, beaten.
2 cups of flour.
¾ cup of maple syrup.
½ cup of butter.
½ cup of sugar.
½ cup of chopped pecans.
2 ½ teaspoons of baking powder.
1 teaspoon of vanilla.
½ teaspoon of salt.
ICING
2 ½ cups of icing sugar.
½ cup of maple syrup.
¼ cup of soft butter.
½ teaspoon of vanilla.
Instructions for Maple Syrup Cake:
Preheat your oven to 375°F (190°C).
Blend the eggs, maple syrup, butter, sugar, and vanilla.
Sift the flour with salt and baking powder.
Gradually add the dry ingredients to butter and egg mixture, beating well after each addition.
Stir in the pecans.
Pour into well-greased pans and bake for about 10 minutes.
Carefully turn cakes onto racks to cool.
Ice with soft maple icing (see below).
ICING
Blend the maple syrup, butter and vanilla until smooth.
Gradually blend in the icing sugar.
I just have to say this thread is awesome!!! Thank you to everyone who has posted recipes and helpful hints!! Macsmom, I'm sure you've heard this a lot, but thanks to you many of us have several new cakes to try.
I also bake at home for friends and family in hopes to someday open my own cakery. (When my kiddos get much older.) This is just a wealth of knowledge that you all have and are so graciouly sharing it with all of us. Whoever posted the link for Amoritti, thank you!! I also have a sample box on the way. You guys were right, Excellent customer service!
I am hoping to catch up to the current page sometime soon, I'm only on page 53 but I keep coming across so many great tips and techniques to try out that I can't read any faster. It doesn't help that I am only able to check it all out at night when my kids are sleeping. 
I'll catch up sooner or later. Hopefully sooner.
Once again, THANK YOU ALL!!
Kim
Hmmmm. I'm wondering about the baking soda/vinegar combo for the white chocolate cake. Wonder if it'll help it rise & be a little less dense?
As for maple flavored stuff. I don't remember what pg it was (pretty early on) but I did my version of a brown sugar maple buttercream & I loved it. I made a simple syrup out of brown sugar & added it to the buttercream. I did add extract, but I'm sure you could add syrup as well. I think the BS helped bring out the maple flavor. You might just add the MS to the buttercream & see how it tastes.
I wish I had access to maple products. I love it! Maple cookies are the BOMB!
Thanks, dandelion and justsweet!
I have another, rather odd combination that *might* make for a good cake. Years back, my family was vacationing at a resort and my mom and I were at the pool. She got herself a mixed drink at the bar, and bought me a nonalcoholic cocktail as a treat. (I was 16.) It was called a "Purple People Eater."
I liked it so much that, when we went home, I grabbed my parent's blender and started experimenting. I finally figured it was a combo of grape juice and pina colada mix. Sounds odd, but yum! (I made them thereafter from time to time. Once I hit 21, I started adding rum. )
I wonder ....
Hmmmm. I'm wondering about the baking soda/vinegar combo for the white chocolate cake. Wonder if it'll help it rise & be a little less dense?
I made a couple of cakes this week by just adding an extra egg instead of the soda/vinegar: It works perfectly. 
Thanks, dandelion and justsweet!
I have another, rather odd combination that *might* make for a good cake. Years back, my family was vacationing at a resort and my mom and I were at the pool. She got herself a mixed drink at the bar, and bought me a nonalcoholic cocktail as a treat.
(I was 16.) It was called a "Purple People Eater."
That's so funny, it's what I planned on naming my grape cake for the kiddos! "Giant purple people eater". I'll have to try it with the pina mix.
I just have to say this thread is awesome!!! Thank you to everyone who has posted recipes and helpful hints!! Macsmom, I'm sure you've heard this a lot, but thanks to you many of us have several new cakes to try.
I also bake at home for friends and family in hopes to someday open my own cakery. (When my kiddos get much older.) This is just a wealth of knowledge that you all have and are so graciouly sharing it with all of us. Whoever posted the link for Amoritti, thank you!! I also have a sample box on the way. You guys were right, Excellent customer service!
I am hoping to catch up to the current page sometime soon, I'm only on page 53 but I keep coming across so many great tips and techniques to try out that I can't read any faster. It doesn't help that I am only able to check it all out at night when my kids are sleeping.
I'll catch up sooner or later. Hopefully sooner. Once again, THANK YOU ALL!!
Kim
I must have missed a page or two. Can someone tell me what page the link is on? I found their site but not a sample pack.
found it! page 10. Thanks can't wait to try them.
I had to give the feedback. I made banana cake and caramel cake. Banana cake was macsmom's recipe. Caramel cake I made some changes. I used butterscotch pudding (sugar free), used 1/2 cup of caramel topping. 1 cup of water, 1 cup of sour cream. 2 TBS oil,
3 eggs, one cup loosely packed brown sugar and 1 cup AP flour. (This was using just one box of betty crocker yellow cake mix) It turned out awesome. Color, texture and the taste are perfect.
I am alternating these two cake layers with macsmom' chocolate truffle filling. I made this with semisweet chocolate chips instead of milk chocolate and it tastes awesome.
Thanks for all the recipes to whoever contributed them.
My bride wants to try MacsMom Orange Valencia, Strawberry Lemonade, and Neopolitan.
I should be okay on the Orange Valencia since it's just a choco fudge filling (i can sub ganache) but does anyone know how to make non-refrigerated strawberry cheesecake filling, chocolate cheesecake, and lemon curd for the other 2 cakes? I can't do cakes that require any refrigeration.
Should I just make buttercream and use lorann's oils??
Thanks!
I had to give the feedback. I made banana cake and caramel cake. Banana cake was macsmom's recipe. Caramel cake I made some changes. I used butterscotch pudding (sugar free), used 1/2 cup of caramel topping. 1 cup of water, 1 cup of sour cream. 2 TBS oil,
3 eggs, one cup loosely packed brown sugar and 1 cup AP flour. (This was using just one box of betty crocker yellow cake mix) It turned out awesome. Color, texture and the taste are perfect.
Yay! I'm adding it to the google doc
My bride wants to try MacsMom Orange Valencia, Strawberry Lemonade, and Neopolitan.
I should be okay on the Orange Valencia since it's just a choco fudge filling (i can sub ganache) but does anyone know how to make non-refrigerated strawberry cheesecake filling, chocolate cheesecake, and lemon curd for the other 2 cakes? I can't do cakes that require any refrigeration.
Should I just make buttercream and use lorann's oils??
Thanks!
To make "cheesecake" filling, I have begun simply folding 1 to 2 cups of whipped Bettercreme into the truffle filling.
For strawberry, you can either blend 1/2 c strawberry preserves into white-chocolate truffle filling and fold in whipped Bettercreme, or use LoRann strawberry and pink food coloring.
For chocolate cheesecake, fold 1 to 2 cups whipped Bettercreme into the semi-sweet truffle filling.
I buy a sleeve of lemon pastry filling for my "curd" from www.countrykitchensa.com (or fondant source.com) because pastry fillings are shelf stable.
niccicola I see that you are from Roanoke - my daughter is moving there this summer and of course, being a good mom and granny, I will be visiting her often. Do you have a source in or around Roanoke where you can buy Bettercreme? If so would you share it with me? TIA
grannyrose
i just got off the phone with amorretti and she was sooo nice. hopefully i will get some great goodies. She said if i was ever confused or anyone needed answers on any of the product dont hesitate to call them, they will be happy to answer any ? heres the number if you cake-baker need it 1 805 983-2903
also what is the difference in compound, oil or extract?
Macsmom, on the pecan cake you mentioned filling it with pecan pie filling, the only pecan pie filling I've made is for a pie and for cookies. Whats your take on pecan pie filling?
Eyecandy, I have got to try your rainbow cookies/cakes. They look delic.
Pinkbox, I watched the Foodnetwork wedding cake challenge Sunday and Ann from Pinkbox Cakes(I think was the name) was on there, is that you?
No I wish... haha. My shops name is Pink Box Bake Shop. No relation although I love her cakes and her style.
Hi Macsmom...
On your Banana Split cake... you have cherry cake as one of your cake layers... what recipe do you use for that? I looked in the google documents but didn't see it... It sounds absolutely yummy. Im starting my nieces birthday cake next week and thought that would be a fun one to do.
I absolutely loved your Andes cake... its been requested again haha.
TIA
Kim
Sorry Stacie,
Disregard... of course as soon as I hit send I think I found it in my own notes if this is the right one.
[quote}Cherry Vanilla ~ Layers of cherry cake and vanilla cake with cherry chocolate-chip ricotta filling.
The cherry cake is white cake mix with 1 dram of LoRann cherry flavor and red food coloring. It's good with 1/2 c diced marashino cherries added to it or mini-cherry chips (cherry flavored white--er, pink--chocolate chips). [quote]
Just FYI its not in the google document unless I totally missed it. (which I have been known to do) LOL
Sorry Stacie,
Disregard... of course as soon as I hit send I think I found it in my own notes if this is the right one.
Cherry Vanilla ~ Layers of cherry cake and vanilla cake with cherry chocolate-chip ricotta filling.
The cherry cake is white cake mix with 1 dram of LoRann cherry flavor and red food coloring. It's good with 1/2 c diced marashino cherries added to it or mini-cherry chips (cherry flavored white--er, pink--chocolate chips).
Just FYI its not in the google document unless I totally missed it. (which I have been known to do) LOL
Oh! Jana probably overlooked that one by accident and I didn't notice when I was re-organizing it. Thanks! (I was in the middle of my reply...)
Sorry... I may have seem spastic with so many replies close together haha.
Im just updating my notes going through the thread copying and pasting Then trying to set them up with a full functioning cake recipe with fillings and all... (*its my OCD) (just bare with me LOL)
[quote="MacsMom"]
Sorry Stacie,
Disregard... of course as soon as I hit send I think I found it in my own notes if this is the right one.
Cherry Vanilla ~ Layers of cherry cake and vanilla cake with cherry chocolate-chip ricotta filling.
The cherry cake is white cake mix with 1 dram of LoRann cherry flavor and red food coloring. It's good with 1/2 c diced marashino cherries added to it or mini-cherry chips (cherry flavored white--er, pink--chocolate chips).
Just FYI its not in the google document unless I totally missed it. (which I have been known to do) LOL
Sorry, I totally forgot - add 1/2 tsp lemon extract. OH!! You know what? Jana filed it under "Chocolate Covered Cherry" - the only diff is the chocolate chips. 
Edited to say that I just changed the doc to Cherry Cake with an asterisk for the Chocolate Covered Cherry version. Thanks for pointing it out!
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