I know this answer is here ... probably several times, but it is just too easy to ask again and get a quick answer.
If my Sam's Club will sell me a bucket of whipped Bettercreme, can I get some advice on storage? Can it be frozen? I could probably use the whole bucket for a wedding, but I really need to figure out how to use it before then. This would be a great solution for my April wedding since I will be decorating cakes in my hotel suite!
I'm going to call and see if I can get an answer from Sam's over the phone. If not, I'll run out there this week.
Thanks,
Martha
MacsMom is there any particular frosting that you use on your cakes?
Thanks, sayhellojana. No Smart & Final here either. I've never heard of S&F until I found this site. We have WalMart, Target, Sam's Club and grocery stores. I'm thinking that Cool Whip would work better than whipping cream, but I can't quite wrap my brain around how it will work. I'll have to just try one and see.
It is possible that the bakery at Sam's Club uses Bettercreme. I haven't asked them yet, but I looked online and it is not available retail here.
Wow! What wonderful combinations! If you have a Sams that has a bakery they will sell you the whipped Bettercreme. You may have to speak to the Bakery manager. It is the whipped kind but whe I got it I just set the bucket in the freezer and took out what I needed! Keeps almost forever!
MacsMom, did you every try the layer of chocolate on your cake? One thing that crossed my mind this weekend, but didn't know if it was mention, was Magic Shell. It's spreadable for a few seconds after appliction, but will set up to a crunchy shell. Maybe you could spread it on a room temp cake & pop it in the fridge to set up. Just wondered.
Thanks, Linda. I was wondering about how I would keep a large quantity. I'll give Sam's a call!
If you have a space issue for the big bucket then I have put it in those ziploc qt. size containers with the screw on tops and that works good!
I have put it in those ziploc qt. size containers with the screw on tops and that works good!
Would that be containers for a liquid? Did you put the whipped Bettercreme in them? I am wondering about having a big bucket in my freezer. Guess I'd better start getting cakes out of there!
has anyone ever heard of DeVincci flavored syrups? I was browsing around in Marshals and I saw them in the cookie isle. Does anyone know if the're any good. would I substitute them for water in a recipe or soak my cakes in them when they are cooled?
I bought white chocolate, french vanilla and amaretto for 5.99 each.
Another question.. What is their shelf life after they are opened. Do I keep them in the fridge? Do they spoil quickly? Can I keep them in my cubbord after I open them?
Malishka - I tried the White Chocolate Once. I left it in the pantry for months after it was opened without problems. I'm not sure it could be substituted for water because of all the sugar and sweeteners in it though. You'd have to try it. Maybe use a mix extener recipe (like WASC) and leave out the extra scoop of sugar?
malishka, I haven't ever used them, but I found a Customer Service number on the DaVinci website. There is also an online form that you can fill out.
Customer Care at 1.800.640.6779. Customer Care hours of operation are Monday through Friday (excluding national holidays) from 8:30 am to 5:00 pm CST (Central Standard Time).
http://www.davincigourmet.com/customer/contact/
I have put it in those ziploc qt. size containers with the screw on tops and that works good!
Would that be containers for a liquid? Did you put the whipped Bettercreme in them? I am wondering about having a big bucket in my freezer. Guess I'd better start getting cakes out of there!
Well actually I was talking about putting the whipped Bettercreme in the containers. Now the liquid if you could find it is easier bacause its quart cartons!
A dram is = to one teaspoon. LoRann sells tiny little dram-sized bottles.
Just FYI, one dram is 3/4 teaspoon. This helps to know because if you use a certain flavoring a lot, it is much cheaper to buy it by the 1 oz. or 4 oz. bottle. There are 8 drams in 1 oz., so if you buy the 4 oz. bottle, you are getting 32 drams for $13 (that's if you buy directly from LorAnn, probably cheaper elsewhere). If you buy it in the larger sizes, you need to make sure you are measuring appropriately so you don't waste any.
On another note, these flavor combos are great! Can't wait to try them, thanks so much for everyone sharing!
Chef_stef - WOW! I love that you do all of those from scratch. I'm a scratch baker too, and I'm pretty good with modifying my favorite few recipe's into other flavors, but that many - wooh!
The lemon chiffon cake - is that the recipe from the cake Bible, plus a little extract and zest?
Care to share your almond dacquoise recipe? I'd love to give that a try. I make a lot of fruit-flavored cakes but nothing with nut flavor.
I have about 5lbs each tangelos and lemons picked from my Aunt's tree. No idea what I'm gonna do with all of those, but I just dugg up a recipe for "sunny orange" filling that I'm going to try with the tangelos. I'll probably make some lemon cupcakes too and pawn them off on whoever walks through the door. hehe!
Pinkbox.. What makes the silk cake.. part/flavor in the....Elvis Wants Cake- Peanut butter silk cake with layers of bananas and peanut butter buttercream. All the flavors sound delicious!
Thanks!
has anyone ever heard of DeVincci flavored syrups? I was browsing around in Marshals and I saw them in the cookie isle. Does anyone know if the're any good. would I substitute them for water in a recipe or soak my cakes in them when they are cooled?
I bought white chocolate, french vanilla and amaretto for 5.99 each.
Another question.. What is their shelf life after they are opened. Do I keep them in the fridge? Do they spoil quickly? Can I keep them in my cubbord after I open them?
I have worked as a barista for over ten years and Davinci syrups keep forever, i am not sure what the appropriate ratio would be for flavoring cake and icing, but the ratio i do know is 1 oz in a 12 oz drink, 1 1/2oz in a 16oz drink, and so on(of course thats only liquid) 
...and i wouldn't soak cake in them without unconcentrating them a bit, because it would be waaay to powerful of a flavor
Macsmom, a couple questions about your flavors...what do you use for the thick cream filling in the Root Beer Float cake, and also how do you make a graham cracker flavored cake for the S'more flavor? Thanks!
The thick cream filling is Bettercreme, and for Graham cracker cake I use the WASC recipe but I use: 1 cup flour, 1 c ground graham crackers, 2 c brown sugar, and the rest of the WASC recipe remains the same.
Macsmom, a couple questions about your flavors...what do you use for the thick cream filling in the Root Beer Float cake, and also how do you make a graham cracker flavored cake for the S'more flavor? Thanks!
The thick cream filling is Bettercreme, and for Graham cracker cake I use the WASC recipe but I use: 1 cup flour, 1 c ground graham crackers, 2 c brown sugar, and the rest of the WASC recipe remains the same.
Cool, thanks so much!
mali - The sugar free is what I had. It is still sweetened. I have never baked with it, so I can't help. I'm just saying that my guess would be to leave out a bit of sugar to make up for the extra sweetness.
what is WASC recipe?
Macsmom, a couple questions about your flavors...what do you use for the thick cream filling in the Root Beer Float cake, and also how do you make a graham cracker flavored cake for the S'more flavor? Thanks!
The thick cream filling is Bettercreme, and for Graham cracker cake I use the WASC recipe but I use: 1 cup flour, 1 c ground graham crackers, 2 c brown sugar, and the rest of the WASC recipe remains the same.
Wasc is white almond sour cream cake. It is a recipe that "doctors" cake mixes and is very versatile. There are two versions, one that uses whole eggs and one that uses whites. Do a search in the recipe section and it pop's right up
Does the Sam's bettercream crust well? And do they sell buttercream?
missyisbad - bettercream doesn't exactly crust. It forms a film. They don't sell buttercream that I know of. I'm pretty sure bettercream is all they use.
Does the Sam's bettercream crust well? And do they sell buttercream?
Yes, they do sell both, just make sure they understand which you want. The "buttercream (white) is in the same size bucket I believe as the "Bettercreme". I have bought both! Oh, the Bettercreme does not crust!
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