Okay, who's up for writing a CC cookbook??
With all these great recipes as well as those on other threads I think we should seriously consider this!! Who's with me?? 
woohoo- i'd buy- it takes too long to look through the thread to find something!! 
rainbowlicious is FUN. i did it last weekend for my nephew in shades of blue for BLUES CLUES. I mixed the batters separately then spooned then into a pan and lightly swirled. look really pretty! kids loved it!
Macs Mom I know I am late, but all these flavors you posted sound great, I wish I could try them all.
I only have two round 8" pans. So I prepared my cake batter and separated them into 6 different bowls. Colored each one a different color and then spooned 3 colors in each pan. Like so:
1st pan- red/orange/yellow
2nd pan - green/ blue/purple
there was a bit of bleeding into eachother but not so much. I thought that added to the beauty of it. I torted each cake in half and used the same color buttercream as their pertaining layer.
I looked in MacsMom's pictures and one of them is a terrific picture of a slice of her rainbowlicious cake. It is gorgeous!!!
So that along with her explanation helped me get the effect.
I believe she does it in 3 different pans with 2 colors each. red/orange, yellow/green, blue/purple.
I would post a picture of her cake, but that is not my place. It's hers to brag about.
It really is beautiful.
I do it the exact same way, but I've never noticed any colors blending into each other: I pour the batter in a slow ribbon to cover the color below and very gently use a spatulas if I need to smooth it.
Here is a link to a thread about it. I go back and forth between 2 colors per pan and 3 colors per pan depending on whether I want a cake taller than 6" 
http://cakecentral.com/cake-decorating-ftopict-585413-rainbowlicious.html
I've seen several others post pics of theirs as well, but here is mine 
The colors are upside down because I had just carved a topsy and forgot to flip it over befoe I took the photo! 
I knew there were instructions somewhere I know everyone appreciates it
Ok, I have a request for Macsmoms Raspberry Truffle ~ Dark chocolate-raspberry cake filled with chocolate fudge & raspberry puree, from her flavor list.
I've checked and haven't seen the recipe listed. I'm thinking the chocolate WASC recipe with (dark?) Chocolate Raspberry creamer (I think I saw this in the store). Am I on the right track? I'm not sure I can get chocolate extract, is there something else I can use?
Also, this cake will be for my mom and I have some of her homemade red raspberry jelly, I'd love to use that for the filling, but how would I go about that?
I'm thinking of covering in raspberry butter cream with a dk chocolate ganache poured over the top.
TIA for any help!!
If you can find chocolate raspberry creamer in the store, that would be great! I just add 2 drams of LoRann raspberry to the chocolate WASC recipe - it would be great if you have Hersheys Dark cocoa powder (I don't 
) I used to make it subbing 1 cup Razzmattaz for 1 cup water, but since I don't make it often I didn't want to store the bottle in my fridge (precious space).
To use the jelly, just add 1/2 cup to the chocolate truffle filling recipe. No other changes necessary - but be sure to chill it to firm it up.
Okay, who's up for writing a CC cookbook??
With all these great recipes as well as those on other threads I think we should seriously consider this!! Who's with me?? woohoo- i'd buy- it takes too long to look through the thread to find something!!
That's why there's the google doc
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Okay-I am sorry if this has been talked about, but I can only find french vanilla creamer, does it taste the same as plain vanilla? Will it alter the taste of the flavor of the cake.
Awesome... thanks everyone .... Im so stoked on trying this Rainbowlicious (If I can spell it right haha) cake.... your pictures are awesome looking!!
Thanks for all your responses.
Wow, ladies! It would take HOURS to do this thread justice! I've been saving, cutting, pasting like crazy! But I have a question...several of you have mentioned that you use Bettercreme and/or Frostin Pride (?) in your fillings. I've never heard of these products. Are they widely available? Where do y'all buy them? I usually use flavored BC or curds, things like that for fillings. I'm anxious to expand my repertiore! TIA
Nevermind! Did what I should have done in the first place and searched thru past threads for the info. Hmmm...don't think I've seen a product like that in my local stores. I'll try to find it though...would love to try out some of these ideas.
Okay-I am sorry if this has been talked about, but I can only find french vanilla creamer, does it taste the same as plain vanilla? Will it alter the taste of the flavor of the cake.
I really don't know what makes it "French", but you're right, it's seems to be how all brands are marketing it. So when I mention "vanilla" creamer, French vanilla is what I've been using - I'm sure that if you could find a regular vanilla it wouldn't taste much different.
Okay, who's up for writing a CC cookbook??
With all these great recipes as well as those on other threads I think we should seriously consider this!! Who's with me?? woohoo- i'd buy- it takes too long to look through the thread to find something!!
That's why there's the google doc
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Okay I'll let the cat out of the bag, some of us ARE working on a CC cookbook!! It's a work in process though so please be patient. It stemmed from the other thread I posted combining all the recipe links. Will keep you posted!
bobwonderbuns - other thread? (love the name by the way)! Could you please link the other thread. Sorry if you already have, I haven t had a chance to go through this entire thread yet (still need to keep my day job 
). I WILL do it at some point - it has to be done right - the stuff in here is too good!
Okay-I am sorry if this has been talked about, but I can only find french vanilla creamer, does it taste the same as plain vanilla? Will it alter the taste of the flavor of the cake.
I found the answer on the difference between vanilla and french vanilla:
http://www.wisegeek.com/what-is-the-difference-between-vanilla-and-french-vanilla.htm
apparently the only difference is when it pertains to ice cream
Wow!! I cannot wait for the cookbook!!
I came in on this late and am not sure about the first recipe request or the starting recipe but it sounds delicious. Could someone PLEASE go back a bit and explain the entire recipe. I would really like to try to make something that good but just cannot follow!!
Thank you all for the help I have gotten so far! SOOOO glad I joined!!
Piszczor/Lauri
Wow!! I cannot wait for the cookbook!!
I came in on this late and am not sure about the first recipe request or the starting recipe but it sounds delicious. Could someone PLEASE go back a bit and explain the entire recipe. I would really like to try to make something that good but just cannot follow!!
Thank you all for the help I have gotten so far! SOOOO glad I joined!!
Piszczor/Lauri
um, which one are you referring to? Cause this thread has had multiple discussions of many flavors. basically you are just taking 1 basic cake recipe and doing different twists to get different flavors. Maybe that's the explanation you needed?
Yes, thank you! the origional recipe and additions like the raspberry & ganace mentioned earlier on this evenings. I would really like to start there!!
Thank you!!
Here is the original recipe http://cakecentral.com/cake_recipe-2322-2-White-Almond-Sour-Cream-Cake-WASC.html
Enjoy!
If you can find chocolate raspberry creamer in the store, that would be great! I just add 2 drams of LoRann raspberry to the chocolate WASC recipe - it would be great if you have Hersheys Dark cocoa powder (I don't
) I used to make it subbing 1 cup Razzmattaz for 1 cup water, but since I don't make it often I didn't want to store the bottle in my fridge (precious space).To use the jelly, just add 1/2 cup to the chocolate truffle filling recipe. No other changes necessary - but be sure to chill it to firm it up.
Thank you, thank you!! Off to the store I go (I think I might be getting the hang of this )
I have three questions, one for MacsMom (when you have time!) and two for whomever cares to answer.
One. MacsMom, in the fudge filling recipe, it specifies three bags of chocolate chips. What size bag?
Two. For those of you who have made the Orange Dreamsicle cake, with what did you frost it? (I'm actually making the Orange Valencia variety -- orange chocolate is kind of a WNY "thing," especially around Easter, and I love it.)
Three. Has anyone tried making the Whimsical Bakehouse whipped frosting with the cocoa powder? How did it turn out? I love this frosting, but think a chocolate variety might be good on this cake.
Thanks so much
Jillk, I made the orange dreamsicle cake and I frosted mine with orange cream cheese icing, just added orange extraxt to cream cheese icing. It was really good.
I've never tried the Whimsical Bakehouse frosting so I can't answer that ?.
Melissa
Thank you MacsMom & luvsfreebies72 for you quick replies.
One. MacsMom, in the fudge filling recipe, it specifies three bags of chocolate chips. What size bag?
The standard 12 oz size. That filling is a true fudge - dense to cut through. It's delicious, but I've begun using the truffle filling for just about everything because it is softer, adding 2 cups Bettercreme to change the consistency for certain flavors like strawberry (white chocolate)
Two. For those of you who have made the Orange Dreamsicle cake, with what did you frost it? (I'm actually making the Orange Valencia variety -- orange chocolate is kind of a WNY "thing," especially around Easter, and I love it.)
I actually used my leftover truffle filling and whipped up some white chocolate cream cheese frosting. If you want to make it orange, just add some orange zest. That is what I use on my carrot cake and it is delish!!
Martha
Thanks everyone! MacsMom, I figured that was the size, but wanted to be sure. That's a lots of chips! (Mmmmm ... chocolate!)
I had another idea, although it's not quite seasonable right now. Eggnog cake: WASC with eggnog or eggnog creamer, a bit of nutmeg and maybe some Lorann eggnog flavor. Oh, and maybe some rum. More eggnog in the frosting. Makes me wish for Christmas!
I love the classic "Christmas season" flavors. I'm still trying to come up with a good gingerbread frosting. 
bobwonderbuns - other thread? (love the name by the way)! Could you please link the other thread. Sorry if you already have, I haven t had a chance to go through this entire thread yet (still need to keep my day job
). I WILL do it at some point - it has to be done right - the stuff in here is too good!
Certainly! Here ya go! http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=625803&postdays=0&postorder=asc&&start=0
A huge THANK YOU to everyone who posted flavors and/or where to get supplies. This site is making me want to do more cakes than I probably know who to give them too. I surely can't eat that many just to try all the flavors. (even though my kids would want to try).
I am so glad that the boss is out of the office today... I've been reading every response to this thread since pg 1 and to date there are 133. I'm so ready to leave the office and go home and bake! Have to keep reading - might come across more ideas
Do we have a pistachio almond cake? I made a pistachio cake list night using the WASC, very similiar to the one on the doc but I used pistachio compound from Amoretti (I had to use a ton but it's DELICIOUS!) and eliminated the pistachio nuts. I put a tiny bit of almond in the batter as well.
I made an almond buttercream to go w/ it with a tinge of pistachio compound in it as well. Holy crap. My office gobbled it up in about 2 seconds!! I thought it would just sit there since it's an odder flavor combination (no one had heard of pistachio cake!), but they LOVED it.
alexandrabill, would you mind sharing how much a 'ton' of the compound is, lol. I also received the pistachio compound i think and would love to know how much to use. Did you use the pistachio cardamon recipe without the cardamon or a different recipe? Please share!!! Thanks so much!
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