Now for next weekend, I want to make Macmom's rainbowlicious cake but I need to make the cake into a soccer ball. I have the ball pan and thought of just layering all of the batters together but then I would not be able to tort. Any ideas????
I think that layering the colors in the ball pan would be better than making each seperate layer due to the structure being compromised. If you have multiple layers, it may "slide" or be problematic.
I say just layer the batter on one half of the ball with half the colors then half with the other.. It makes a beautiful presentation with the colors...
Let us know how it goes
For my daughters cake (stacked jack-o-lanterns) I just poured the colors in the ball pan, not bothering trying to have neat layers because the batter won't bake in even layers in a half-dome pan anyway. I torted just the top half for structural resons, so I had 2 filling layers: where the two halves meet in the middle, and the upper dome torted in half. If you don't leave the bottom half alone, the cake will tend to want to make itself flat.
It's just as stunning to see all of the colors randomly as it is if they were separated by layer, if not even more stunning.
I named a cake after my father in law, because he loves Raspberry and chocl.
"The Robert" ~ rich, chocolate cake infused with fresh raspberries and Chambord, Topped with vanilla buttercream (dessert version garnished with fresh raspberries and chocolate accent pieces. )
Pppssssst... it's vegan too.
K2Cakes-its wonderful to see a vegan recipe! I struggle with being a caker and a vegan...the two just seem to collide! Your recipe sounds devine 
CocoaOutlet.com sells Amoretti! 
Of course, I want to compare prices direct frm Amoretti, but at least there is a price list to get a better idea...
Hello Everyone! I'm trying to make my way throught this thread, I'm up to about page 70. There is too much great info to skip to the end!
I have a question that might help me make it through quicker - I'm horrible at this computer stuff, how do I get to page 71 without having to click on everypage!?! I don't scroll down (at least I know not to do that ? 
). But I'm sure there must be a quicker way to get back to where I was. TIA, and thanks for all of the GREAT recipes! I have a cake for this Wednesday night and I can't decide which flavor to do. I'm driving my DH nuts!
Melissa
These are some awesome tips. Thanks to all for sharing. I'm a newbie and am pleasantly surprised with the generosity of sharing "secrets" displayed here.
Please pardon my greeness but I'm a SAHM who loves to decorate cakes. I'm wondering what the WASC recipe is? Thanks for your patience and help.
Happy decorating!
[quote="kylietatesmom"]Last weekend I made the chocolate WASC and added some dark chocolate flavoring. Baked it into the egg pan and filled with peanut butter mouse and iced with chocolate buttercream--SO GOOD!!!!
I also made pink lemonade cupcakes and topped with lemon buttercreme; really lemony but very good. [quote]
those sound soo yummy!!!! peanut butter mousse is definitely something i need to try!
I have a question that might help me make it through quicker - I'm horrible at this computer stuff, how do I get to page 71 without having to click on everypage!?!
I dunno... I HATE that! But here is a link to the google doc we add to in case you haven't seen it yet
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Thanks, Macsmom. I figured out something that will help me - when I stop reading I saved it to my favorites!! Now when I open that it goes to the page I was on! Maybe I will get through all of this and get caught up and be able to chat and ask questions.
I have one now! Has anyone used the LoRanns bubble gum? I really want to use it, but can't quite decide how. Thanks!
I just got my amoretti samples - so cool! Has anyone used theirs? In general, how much does it take to flavor one batch of cake or frosting? I know they say to do it by weight but I'm wondering if anyone has found approx. how much to use. I'm curious how long one sample lasts... is it just a tiny bit, like a teaspoon per recipe?
That's another thing, Amoretti didn't offer to send me any samples! 
They just sent me an email with a link to download their catalog. So not even a catalog!!! I know that some of y'all aren't thrilled with what you've tried so I'm not too disappointed. But I was really looking forward to some free stuff!! Oh well, maybe I'll work up the nerve to call and ask for a couple that I'm interested in!
That's another thing, Amoretti didn't offer to send me any samples!
They just sent me an email with a link to download their catalog. So not even a catalog!!! I know that some of y'all aren't thrilled with what you've tried so I'm not too disappointed. But I was really looking forward to some free stuff!! Oh well, maybe I'll work up the nerve to call and ask for a couple that I'm interested in!
I wouldn't be surprised if they were out of catalogs You can call and ask for as many samples as you wish, though. They probably have decided to go that route instead of sending an army of stuff you may never use.
How funny, they actually shipped me samples twice, I think by mistake. The first time they sent only the 4 we chatted about on the phone. I wondered why i got fewer than everyone else, but figured they were cutting down. That was a few days ago. Today, a big box came and it had like 20 samples! Including the same as the first set. I hadn't read yet that some of you were disappointed in the flavors.... now I'll have to try one out tonight to see. Just gotta figure out how much to use!
I just got my amoretti samples - so cool! Has anyone used theirs? In general, how much does it take to flavor one batch of cake or frosting? I know they say to do it by weight but I'm wondering if anyone has found approx. how much to use. I'm curious how long one sample lasts... is it just a tiny bit, like a teaspoon per recipe?
got mine too today and kind of overwhelming, I am wondering the same thing, has anyone gotten an approximate idea? If not I guess I will have to break out the digital scale 
Hello Everyone! I'm trying to make my way throught this thread, I'm up to about page 70. There is too much great info to skip to the end!
I have a question that might help me make it through quicker - I'm horrible at this computer stuff, how do I get to page 71 without having to click on everypage!?! I don't scroll down (at least I know not to do that ?
). But I'm sure there must be a quicker way to get back to where I was. TIA, and thanks for all of the GREAT recipes! I have a cake for this Wednesday night and I can't decide which flavor to do. I'm driving my DH nuts! Melissa
Melissa,
I don't know if there's a better way, but when I stop reading for the day, I save whatever page I'm on at that point to my favorites. Then, when I have time to get back to it, I'm click on the link in my favorites, which opens right where I left off. I love the google doc - it's a great help, but I'm also getting a lot of information from the questions and answers in this thread.
I'm trying the Banana Split Cake one of our friend's daughter's birthday this weekend. Thanks macsmom and everyone else for sharing so much and continuing to help answer questions. I, like many others, really appreciate it!
Thanks Ladies for all the ideas, I just placed a order for samples from Amoretti. I can't wait.
Has anyone used the Keoke coffee or Pomegranite Lorann flavoring?
I thought I would be daring and throw a couple unusual ones in there with a few that a I bought.. but I am really not sure what I am going to do with them..
I love the Keoke coffeee! It's great in a Kahlua cake with Tiramisu coffee creamer (Kahlua flavor) for an alcohol-free cake that tastes like Kahlua.
that sounds like a good one, do you have a wasc recipe for that in your giant recipe stash?
These are the Amoretti Samples I got today, not quite sure what I will do with them all, time to get creative 
Wild strawberry compound
Raspberry Framboise compound
Madagascar Bourbon Vanilla Compound with seeds
Crema Di Kahlua compound
Mimosa Compound
Wild strawberry swirl
Pineapple Compound
Passion Fruit Swirl (I have heard multiple times this might not be so good?)
Cappuccino-Tiramisu compound
Chai Tea compound
Basil Oil Extract
Raspberry Extract
Coconut Cream Compound
Orange Zest Oil Extract
European Style Premium Blanched Almond Paste
Blanched almond Flour
Grand Orange Compd.
Limoncello Liqueur Flambé
I am in need of a good carrot cake and a german chocolate cake recipe. I am almost sure that carrot cake was on this post somewhere but not sure about german chocolate any help would be greatly appreciated.
A few pages back I typed up how I figure out how much of a compound to use. Regardless of weather you do it by weight (recomended) or volume (my way) it says to use 3-5% - so you are going to be using significantly more than a teaspoon.
I also forgot to ad that I have been waiting for my catolougue with prices for nearly 2 months now. They told me 3 weeks. I have every intention of buying a few things, I wouldn't have accepted samples if I didn't, but I need to know prices so I can budget accordingly. anyone else in the same boat?
I finally made it to page 101 last night!! Maybe I will get caught up.
CS Confections - thanks for the suggestion about saving it to my favorites, right after I posted my original question that idea popped into my head. So now I'm not spending twenty minutes just trying to get to the page I was on!! 
I'm wondering if anyone else is having this problem or if I need to seek professional help - I keep waking up at night thinking about cake flavors, recipes keep going through my head!! I don't think I've gotten a good nights sleep since I started reading this!!! 
I hope I'm not alone in this problem.
Melissa
I am in need of a good carrot cake and a german chocolate cake recipe. I am almost sure that carrot cake was on this post somewhere but not sure about german chocolate any help would be greatly appreciated.
The carrot cake recipe is in the google doc (see my signature line).
For German chocolate try the German cake mixes with WASC (adding about 1/3 cup cocoa powder, reducing the flour by 1/3 cup) and fill with the typical coconut-walnut icing.
MacsMom--I'm really sorry if this has already been answered (or if it's just a dumb question) but I'm going to make the Snicker's cake and have a question about the butter cake. When you replace the oil for the butter, do you melt the butter or just soften it? Thanks in advance! I love all the info on this thread even if I get a little dizzy going through it!!
Regardless of weather you do it by weight (recomended) or volume (my way) it says to use 3-5% - so you are going to be using significantly more than a teaspoon.
Using % by volume works well because it is being added to batters and icing, which are dense (probably about the same density as the compound). When the densities are the same (or similar enough) % by vol and % by weight are the same. So, yes, in our applications the method that sayhellojana uses is the way to go.
I think she explained it a while ago, but to repeat: if your cake batter is about 6 cups (for an 8 x 3 pan), you have 96 tbsp of batter (6 x 16). To use 3-5% of compound, you would need approx 2-3/4 to 4-3/4 tbsp (96*3/100=2.88 to 96*5/100 = 4..
If it is going to be added to a liquid, like a simple syrup, then using volume will not work as well, since the compounds are heavier than the liquid. In that case, you would need less compound that the calculations above.
Hope this helps!!
- Lilliam
MacsMom--I'm really sorry if this has already been answered (or if it's just a dumb question) but I'm going to make the Snicker's cake and have a question about the butter cake. When you replace the oil for the butter, do you melt the butter or just soften it? Thanks in advance! I love all the info on this thread even if I get a little dizzy going through it!!
Softened, not melted.
I dunno... I HATE that! But here is a link to the google doc we add to in case you haven't seen it yet
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
MacsMom, what if i added the document to my faves before you updated it....how do i get the updated version?.....for future references.
Since Strawberries are in abundance here in OK, I was thinking of doing a strawberry cake with Lemon Buttercreme (like a Stawberry Lemonaide - can you tell I've been to Sonic lately).
I think the cake will be very refreshing, but was wondering about the fresh strawberries.....
is it better to put fresh fruit in the cake or just use it as the filling. And if using as the filling, just slice like you do for a tart and lay across the layer - like a tart, or is there some other way to use the fresh strawberries?
TIA
edited to add:
Or would it be better to make a lemon cake and make a stawberry filling and a stawberry buttercreme? Either way wouldn't bother me, I just would like to take advantage of using the fresh local strawberries
These are the Amoretti Samples I got today, not quite sure what I will do with them all, time to get creative
Wild strawberry compound
Raspberry Framboise compound
Madagascar Bourbon Vanilla Compound with seeds
Crema Di Kahlua compound
Mimosa Compound
Wild strawberry swirl
Pineapple Compound
Passion Fruit Swirl (I have heard multiple times this might not be so good?)
Cappuccino-Tiramisu compound
Chai Tea compound
Basil Oil Extract
Raspberry Extract
Coconut Cream Compound
Orange Zest Oil Extract
European Style Premium Blanched Almond Paste
Blanched almond Flour
Grand Orange Compd.
Limoncello Liqueur Flambé
I got almost the same exact ones...let me know what you come up with!
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