Lavender infused Chocolate.
Ancho chili and chocolate.
Boy, so many suggestions!! Thanks for all the strawberry cake suggestions!! I'm looking forward to trying them. Will tell you what works out best! 
Thanks for sharing all these wonderful flavor combinations. I wait to try some of them.
So I'm at the grocery store this morning, looking for a coconut creamer. They didn't have it. But what they did have was white chocolate coconut and a Parisian almond creme!! I am definetly having coffee this afternoon. And thinking about what cake to use them in!
Melissa
Macsmom....I am thinking of baking the cinnamon roll cake. But I am not sure if I am going to do this right....It says to do the WASC but then do I add all the extra stuff......more sugar, creamer and yogurts or do I substitute some of the items??? If I just add the extras, how much do I add?? Sorry so complicated
I am also planning on making the Cinammon Bun WASC this week. My plan is to use the cinammon bun coffee creamer and yogurt, white cake mix and maybe add some cinammon to the dry ingredients. For the filling, I was thinking of making the white chocolate truffle filling and add some cinammon and/or creamer. And, for the icing I want to make my regular BC, but sub the liquid with the cinammon bun creamer (I hope I have enough). I wanted to make a cinammon chocolate ganache, but my husband said to skip the chocolate and just do cinnammon bun overboard. 
Wish me luck.
Macsmom....I am thinking of baking the cinnamon roll cake. But I am not sure if I am going to do this right....It says to do the WASC but then do I add all the extra stuff......more sugar, creamer and yogurts or do I substitute some of the items??? If I just add the extras, how much do I add?? Sorry so complicated
I am also planning on making the Cinammon Bun WASC this week. My plan is to use the cinammon bun coffee creamer and yogurt, white cake mix and maybe add some cinammon to the dry ingredients. For the filling, I was thinking of making the white chocolate truffle filling and add some cinammon and/or creamer. And, for the icing I want to make my regular BC, but sub the liquid with the cinammon bun creamer (I hope I have enough). I wanted to make a cinammon chocolate ganache, but my husband said to skip the chocolate and just do cinnammon bun overboard.
Wish me luck.
I will wish both of us luck
I just found this thread, what wonderful cake flavors and filling ideas! Thanks so much for sharing your ideas and recipes! I cannot wait to try some, but what to try first is the problem....
Hi everyone, I think I have been staring at these recipes for too long!!! I am just trying to clarify...for macsmom's recipes, do they all use the pudding mix because the wasc recipe listed at the top of the document doesnt include pudding so I wasnt sure.?
Hi everyone, I think I have been staring at these recipes for too long!!! I am just trying to clarify...for macsmom's recipes, do they all use the pudding mix because the wasc recipe listed at the top of the document doesnt include pudding so I wasnt sure.?
I add the pudding for extra oo,ph, but in some cases it is overkill, like in strawberry, lemon, and orange cake.
okay thanks for that!! I swear thats my last question for a while 
I bet the cinnamon roll cake would be good with a cream cheese icing, since cinnamon rolls have a cream cheese based icing on them...
Macsmom, I love your buttercream recipe! So delicious! Can I ask what the corn syrup does? Also, it got a little bit melty in the 90 degree heat the other day. I used the already made creamer. Is that what I'm supposed to use? Thanks!
Macsmom,
Thanks.
And I found better cream today.
. For those who are on east coast and can't get it, I found it in wegman's. It is in the freezer section of asian foods (where they keep soya beans, mexican food ) . I don't know why it is there, but I found it. Only issue is it is in 8 Oz container and is 99 cents. Maybe it is expensive compared to buying big cartons.
My Wegmans doesn't carry it! May I ask what state you are from? I'm in central NY... I want bettercream too! 
I am in PA. I thought they don't have it since it was not with other dairy or non-dairy items. This was next to Goya products in the freezer in Asian isle. Maybe they have it shelved there. Or, you could ask them to get it since it is in another wegmans.
Good luck. I didn't start jumping with the fear of being called crazy when I found it though.
So I'm at the grocery store this morning, looking for a coconut creamer. They didn't have it. But what they did have was white chocolate coconut and a Parisian almond creme!! I am definetly having coffee this afternoon. And thinking about what cake to use them in!
Melissa
I used the White Chocolate Coconut in chocolate cake for "Almond Joy" cake and it was soooo good! I'm still nibbling on the scraps. I added 1 tsp almond and it was perfect. 2 tsp probably would've been good, but I didn't want to overpower it. There is a definite chocolate taste in the creamer.
Macsmom,
I tried both of the creamers, the WC coconut is SOOO good! I love you idea of using it in the Almond Joy cake. If it wasn't 12:43 am I'd have to go do that right now! I wasn't impressed with the other flavor. It has a taste that I can't quite pin down but I don't really care for it. I'm not getting the almond that I was hoping for. Oh well, at least the other one makes up for it!
Macsmom, I love your buttercream recipe! So delicious! Can I ask what the corn syrup does? Also, it got a little bit melty in the 90 degree heat the other day. I used the already made creamer. Is that what I'm supposed to use? Thanks!
It got melty? Hmmm... did you whip it for a long, long, long time? Perhaps there was too much creamer... yes, the liquid kind. Did you use hi-ratio shortening? I live where it gets to be close to 115 and the only time it melted was at an outdoor party where the cake sat for several hours in 100 degree temps.
You know, I really have no idea what the CS does - I thought perhaps it helped it stick to the cake better, lol. I experimented with other BC recipes and some of them didn't want to adhere to the cake.
I am in PA. I thought they don't have it since it was not with other dairy or non-dairy items. This was next to Goya products in the freezer in Asian isle. Maybe they have it shelved there. Or, you could ask them to get it since it is in another wegmans.
Good luck. I didn't start jumping with the fear of being called crazy when I found it though.
I did ask because it's on their website but they told me that it's not sold in NY state...bummer....I still love my Wegmans though. Thanks for the info
I was watching some of Seriouscakes' videos and she said that makinng buttercream is never the same twice. It depends on weather conditions. It was awful humid and hot the other day. She said to not add all the wet ingredients that are specified but to add as needed for consistency. The corn syrup is for thinning.
I FINALLY FOUND WHITE CAKE MIX.
I went to a grocery store on my lunch break and ofcoarse, diverted into the cake isle after getting all the stuff that I needed. And there it was..........
I bought 10 boxes.
Just had to share the joy with people who I know will understand my excitement.
I am making my amaretto latte cake tonight, but this time i will try it with a white cake mix.
I FINALLY FOUND WHITE CAKE MIX.
I went to a grocery store on my lunch break and ofcoarse, diverted into the cake isle after getting all the stuff that I needed. And there it was..........
I bought 10 boxes.
Just had to share the joy with people who I know will understand my excitement.
Congrats on finding the very elusive white cake mix! This made me giggle cause I don't think anyone outside of here would get it.
pinkflower1212, that's exactly why I posted it here. No one else "gets" my obsession.
Just a FYI - Wally World has BC mixes on sale @ $.90 right now!! I bought me some!! 
opps! edited to say BC NOT PB!
Regarding the buttercream w/ corn syrup.. I believe it's added to aid in the smoothing process Or at least that is what i've heard.. but now that I think of it.. i'm sure it helps it stick to the cake as well!
Regarding weather.. yup buttercream is never the same. Sometimes I have to add almost twice as much liquid as I do other days. It just depends on your climate. Living on the water.. and in MD in general.. it's VERY humid. So our 80 degree weather is much stickier and hotter feeling than other area's 100 degree weather. My recommendation to you is to just add the amount of liquid needed opposed to following a strict recipe guideline
OMG, this is awesome! Thanks girls for sharing, glad I peeked in.
I was wondering for those of you that use the WASC is there a way that I can use cocoa powder to make the choco version instead of choco flavored cake mixes? The reason that I ask is because I have this fab. Callebeaut cocoa powder that I use in my scratch cakes (it is really amazing) and would like to use that. In stores a Betty Crocker cake mix will cost me about $9 for one box so would have o buy in bulk and just don't want to sacrifice my good choco flavor. Any ideas?
where do you live that a boxed cake mix is $9????
I just made the Cinnamon Roll WASC version and it's really good. The swirl of butter/brown sugar/cinnamon becomes gooey and sticky and just great. The swirl mixture tends to sink as it bakes, so pour it on top and swirl. I added part of the batter (abouot 1/3) then some swirl, then more batter, more swirl and the rest of the batter. It sank to the bottom while baking and stuck a little to the pan. But I didn't care since I got to scrape it of and eat it.
I made the filling but added cinnamon to it. Next time I will leave it as is, just so it can contrast. I also made my BC by using the Cinnamon Bun Coffee Creamer liquid and added some cinnamon. It tastes great, but you will see the cinnamon specks, which I don't mind, but just to keep in mind.
Thanks MacsMom for a great recipe!!!!!
Oh! I have always used the premade filling mix from KingArthurFlour.com (just add water) and it has never sunk. Good to know about the homemade filling!
[quote="MacsMom
I agree with sayhellojana, it is just so much more cost effective to make your own and you can flavor and color your own. I was buying black, red and brown until I realized that powdered food colors work wonderfully for making your own dark colors.[/quote]
WHAT??? You mean there is an easier way???? NO WAY!! LOL.
How much black, brown and red powdered color do you use per batch??
I live in an 65-100% humidity area and addind a liquid color to my home made fondant wrecks havic... I didnt know you coud add the powdered colors!!! AWESOME...
What brand and type do you use... (are there different ones?) (giddy with excitement ... making fondant this weekend---Red--hate it!)
MacsMom - I'm making your Red Velvet cake this weekend and wanted to know if one batch (2white mixes, 1 choc mix) is enough to fill 2 10", 2 8" & 2 6" pans. I'm assuming so but just wanted to double check. I don't mind if there is some left over, I just wanted to make sure I didn't need more! Thanks
Brandie
MacsMom - I'm making your Red Velvet cake this weekend and wanted to know if one batch (2white mixes, 1 choc mix) is enough to fill 2 10", 2 8" & 2 6" pans. I'm assuming so but just wanted to double check. I don't mind if there is some left over, I just wanted to make sure I didn't need more! Thanks
Brandie
You should make two batches to be safe. Well, one and a half would probably be enough. This is what Donna wrote on the recipe link about making a double batch (4 cake mixes): " I made two batches of the batter for a three-tiered wedding cake using 14", 10" and 6" pans that were 3-inches deep. I had enough extra batter for a 9" layer (2" deep)."
The 3-cake-mix recipe fills one 12", one 8" and one 6" round plus two 7" squares. This link gives examples of pan sizes foloowing the recipe:
http://www.recipezaar.com/White-Almond-Sour-Cream-Wedding-Cake-69630
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