Ahhh... glad Im not going insane LOL. Thank you so much 
So add the 1/2 tsp lemon extract to the full 2 box mix version... is that correct? Or is that a half recipe addition?
TIA
Kim
Nevermind... Question answered.....you put it in the docoument QUICK... you go fancy fingers!!! Thanks again
Nevermind... Question answered.....you put it in the docoument QUICK... you go fancy fingers!!! Thanks again
LOL 
I'm the bomb 
Just found this post today and I am only on page 22. Just finished work so I'll have to try and read the other pages this weekend. thank you all for sharing your great ideas and recipes.
I just finished course 1 of the decorating class and am embarrassed to post that I bake a plain box cake mix with non-altered class buttercream icing. I have learned sooooo much from this post. Thanks to all who shared and thanks to CC for creating this site that makes me loose soooo much sleep. 
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?
The difference is the strength. She said that the extract was the strongest, followed by the compound, followed by the swirl. I haven't received my samples, but she said that there would be some explanation with the sample pack. She also said that some flavors were stronger than others.
My latest cake if anyone wants to take a look. Bottom one alternate layers of banana and caramel cake (each split into two layers) with chocolate truffle filling. People couldn't stop eating it. I had made it to serve 60 people even though there were only 40, and the cake was gone.
http://www.cakecentral.com/cake-photo-1341988.html
Thanks macsmom for wonderful recipes and ideas.
I may have missed this but MacsMom, what do you usually frost these wonderful flavors with?
Hi again, I am sorry to ask this as I know it has been discussed but i cant find it!! I have been following all 128 pages of this thread and have no access to frostin pride or bettercream at this point but I can get dream whip. The only thing I dont remember is if there is a way that anyone has actually tried, to make it more shelf stable like the bettercream as I wont be able to refrigerate after I cover it in mmf. The cake will need to be out of the fridge for 24 -48 hours. Any ideas????? I need to make a milky way filling with this and she doesnt want buttercrem because it is 'overly
sweet' for her. Thanks so much!!!
MacsMom, do you use frozen concentrate margarita mix in your margarita cake or is is a ready to use strength? I got a can of frozen, but then thought it might be way too strong. I also got key lime pie yogurt and intended to get lime sherbet, but no list ---> no lime sherbet in the checkout line! 
Thanks again for all your wonderful help!
Martha
I may have missed this but MacsMom, what do you usually frost these wonderful flavors with?
Since I only work with MMF, I just BC as a crumbcoat and flavor my fondant. 
It's been posted (I think MacsMom) that making Dream Whip w/ evaporated milk will make it more shelf stable. Also Whimsical Bakehouse buttercream is no where near as sweet as regular buttercream. It doesn't crust but it is ok under fondant, Dream Whip is not.
MacsMom, do you use frozen concentrate margarita mix in your margarita cake or is is a ready to use strength? I got a can of frozen, but then thought it might be way too strong. I also got key lime pie yogurt and intended to get lime sherbet, but no list ---> no lime sherbet in the checkout line!
Thanks again for all your wonderful help!
Martha
I HATE forgetting stuff at the store 
Yes, I use the concentrate - the whole can plus enough water to make 2 cups, then 2/3 c tequila.
Hi again, I am sorry to ask this as I know it has been discussed but i cant find it!! I have been following all 128 pages of this thread and have no access to frostin pride or bettercream at this point but I can get dream whip. The only thing I dont remember is if there is a way that anyone has actually tried, to make it more shelf stable like the bettercream as I wont be able to refrigerate after I cover it in mmf. The cake will need to be out of the fridge for 24 -48 hours. Any ideas????? I need to make a milky way filling with this and she doesnt want buttercrem because it is 'overly
sweet' for her. Thanks so much!!!
Try modifying the White Chocolate Truffle filling to make Milky Way ~ Perhaps just by adding smooshed up Milky Ways to it.
I HATE forgetting stuff at the store
Yes, I use the concentrate - the whole can plus enough water to make 2 cups, then 2/3 c tequila.
Thanks. I was kind of hoping it wouldn't be the concentrate so that I would have an excuse to make margaritas with the leftover!
Just want to say "thanks" to MacsMom for the Tiramisu Cake! It is a keeper and everyone loved it! I absolutely loved the espresso syrup. I only usually have instant espresso on hand so I used 1T. of it instead of the coffee granules and it was fantastic!! (Call me dense, but when I think of simple syrup I think water and GRANULATED sugar. The powdered sugar gave it a whole new dimension!) Anyway, I made the mascarpone filling and as I was making it, I tasted the mascarpone cheese, sweetened condensed milk, Kahlua mixture (heaven) before I added it to the whipped bettercreme. Boy, it tasted exactly like a bailey's cheesecake recipe that I make every year for Christmas! I think I found my cheesecake filling...the taste and texture were perfect!! Thanks again MacsMom!!
Thanks Macsmom and Dandelion for your responses. Dandelion, I dont plan to use the filling to crumbcoat under fondant, just between the layers. She doesnt mind the bc crumbcoat but was trying to make the milky way filling 'less sweet'.
Macsmom, I would love to try the white chocolate truffle filling with the milky way bars. Is it less sweet than buttercream? I use Sugarshacks buttercream most of the time. I may try other recipes but not before this cake so I know this customer already has had this bc and thinks its too sweet for her guests.....
Hi all! I have a question that I hope someone can help me with. I'm making...or should I say REmaking...a coconut cake for dessert tonight. I'm using a Paula Deens recipe...
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup coconut milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks
Here is my question...the cake tastes WONDERFUL but its sooooo soft that it falls apart coming out of the pan. Is there something that I can add to make it a little more dense without changing the overall taste?
Thanks!
Cakes with butter always do that to me! I've switched to oil unless it has some other fat replacement in the recipe.
...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
Chai tea concentrate is found in the tea aisle (in a cardboard carton). I use it straight for the cake, but as a drink it is supposed to mixed with milk or water.
Pincess emulsion is made by LoRann and tastes like lemon, almond and vanilla. So in it's place you could just add 1 tsp almond extract, 1 tsp lemon extract, and 1 tsp vanilla.
Thank you so much! Sorry I was absent for a few days and this thread grew! LOL
Hi all! I have a question that I hope someone can help me with. I'm making...or should I say REmaking...a coconut cake for dessert tonight. I'm using a Paula Deens recipe...
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup coconut milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks
Here is my question...the cake tastes WONDERFUL but its sooooo soft that it falls apart coming out of the pan. Is there something that I can add to make it a little more dense without changing the overall taste?
Thanks!
what about adding an extra cup of cake flour?
Safeway has a sale on some BC cake mixes for a $1
Macsmom, I would love to try the white chocolate truffle filling with the milky way bars. Is it less sweet than buttercream? I use Sugarshacks buttercream most of the time. I may try other recipes but not before this cake so I know this customer already has had this bc and thinks its too sweet for her guests.....
Yes, it is a lot less sweet due to the cream cheese. I love it and use it all the time, adding flavors from time to time.
Safeway has a sale on some BC cake mixes for a $1
In CA, Vons has them all for $1.
Hi all! I have a question that I hope someone can help me with. I'm making...or should I say REmaking...a coconut cake for dessert tonight. I'm using a Paula Deens recipe...
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup coconut milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks
Here is my question...the cake tastes WONDERFUL but its sooooo soft that it falls apart coming out of the pan. Is there something that I can add to make it a little more dense without changing the overall taste?
Thanks!
Use 1/3 c butter and add 6 oz melted white chocolate.
.... with cats242 coconut cake question... do you think adding a box of coconut pudding mix into the batter will help it hold together better??? Instead of another cup of flour?
Just thinking outloud.
The cake sounds wonderfuly yummy. No one in my house likes coconut but me *sigh* take a BIG bite for me cats242
I was wondering if anyone knows how much of the chocolate bar is used in this recipe for the Mayan chocolate cake?
.... with cats242 coconut cake question... do you think adding a box of coconut pudding mix into the batter will help it hold together better??? Instead of another cup of flour?
Just thinking outloud.
The cake sounds wonderfuly yummy. No one in my house likes coconut but me *sigh* take a BIG bite for me cats242
Nope, that would have the opposite effect. Pudding makes cake ultra moist, but not strong. It's moist crumbs fall apart.
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