I buy pastry filling sleeves
www.countrykitchensa.comIs this icing fruits? Do they need to be put in the fridge? I see many ppl do not put their cakes in the fridge that have been filled with "pastry sleeves" Can I put it in my cake and buttercream without storing in the fridge? I'm sooooo confused
Nope. Go to the website and search for "pastry fillings" - they are fruit fillings that are shelf stable.
Thanks so much! I'm trying to find ways to flavour cake batter and icing in ways that will be shelf stable without depending on lorann flavourings... Do you have any suggestions? I'm kinda new to this cake thing and soooo very clueless
Thanks again!
The truffle fillings are shelf-stable. You can add any extract to them for various flavors (mint in chocolate and coconut in white chocolate, for instance). If you can get Bettercreme or Frostin Pride, I fold a cup or two of that into the truffle filling for a stable cheesecake filling.
...It kind of smelled like burnt toast to me, lol. I know that sounds crazy but it bothered me. I will try just the regular coffee next time and maybe add a tsp of the espresso syrup instead??? Overall, great reviews and basically everyone took leftovers home with them. I had no cake left at the end of the day. Not a crumb and it was huge, at least twice what we needed!!!
Thank you so much to macs mom and everyone here who helped me by contributing to this thread. Next in line, the orange dreamsicle but I would love to make the texture a little "lighter"...any ideas?
****also, I accidentally left my container of frozen white chocolate truffle filling out of the freezer over night. I replaced it as soon as I saw it this morning but do I need to throw it away??? Wanted to use it to fill the orange dreamsicle cake.
Keoke coffee is supposed to have the Kahlua flavor, so if you aren't using it then you should use Kahlua in the simple syrup for the right tiramisu flavor.
To make them lighter, use cake flour and increase the oil to 1/3 cup, and use less creamer, if any.
Your truffle filling is fine left out - it's similar to a ganache - all of that chocolate in there stabilizes the cream cheese, much like it stabilizes the heavy cream in ganache.
Thanks as always!Do you mean that if I use the coffee extract instead of the keoke, I should use kahlua syrup to brush on the cake? or to add in to the batter like I mentioned? Also,I was only concerned about children eating it...shouldnt I omit the kahlua then?
And thanks for the tips on making it lighter, I will try!
...Thanks as always!Do you mean that if I use the coffee extract instead of the keoke, I should use kahlua syrup to brush on the cake? or to add in to the batter like I mentioned? Also,I was only concerned about children eating it...shouldnt I omit the kahlua then?
And thanks for the tips on making it lighter, I will try!
Oh yeah... then I would keep the keoke coffee flavor in the simple syrup for the Kahlua flavor. Or, you could replace 2/3 cup liquid with 2/3 cup Kahlua in the cake batter--the alcohol does bake out, leaving only the flavor behind.
Many of my cakes have alcohol in them so I did my research:
"Are liquer cakes safe for children?" As the alcohol has been baked out, it is completely safe and legal for children to consume ~ in fact, they love it.
If you just used coffee flavoring in the recipes, then it wouldn't be tiramisu 
...Thanks as always!Do you mean that if I use the coffee extract instead of the keoke, I should use kahlua syrup to brush on the cake? or to add in to the batter like I mentioned? Also,I was only concerned about children eating it...shouldnt I omit the kahlua then?
And thanks for the tips on making it lighter, I will try!
Oh yeah... then I would keep the keoke coffee flavor in the simple syrup for the Kahlua flavor. Or, you could replace 2/3 cup liquid with 2/3 cup Kahlua in the cake batter--the alcohol does bake out, leaving only the flavor behind.
Many of my cakes have alcohol in them so I did my research:
"Are liquer cakes safe for children?" As the alcohol has been baked out, it is completely safe and legal for children to consume ~ in fact, they love it.
If you just used coffee flavoring in the recipes, then it wouldn't be tiramisu
Thanks!!
Also..... Just got an email from Courtney Clark's website. Their new cupcake flavors for the Cinco de Mayo week are:
Kiwi Strawberry Margarita:
Fresh kiwi and strawberry puree in a cake, topped with kiwi, strawberry, and margarita flavored buttercream.
Mexican Hot Chocolate:
Dark chocolate cupcake with cinnamon and chili powder, covered with dark chocolate, cinnamon, and chili buttercream.
Wonder what the actual recipe would look like!!!??
Ok, I am confused. For the Tiramisu cake, I used the Espress syrup to brush the cake. Should I have used a Kahlua syrup instead? Thanks!!
Ok, I am confused. For the Tiramisu cake, I used the Espress syrup to brush the cake. Should I have used a Kahlua syrup instead? Thanks!!
Oh poop! I forgot to change it in the doc... I forgot that the Tiramisu coffee creamer has a good Kahlua flavor so you don't need to use Kahlua in th ecake.
I added Kahlua to the simple syrup because it added a wonderful depth to the overall flavor, but I never did add a note in the Google doc!
Macsmom, do you make a chocolate version of your buttercream?
Thanks!
Ok, I am confused. For the Tiramisu cake, I used the Espress syrup to brush the cake. Should I have used a Kahlua syrup instead? Thanks!!
Oh poop! I forgot to change it in the doc... I forgot that the Tiramisu coffee creamer has a good Kahlua flavor so you don't need to use Kahlua in th ecake.
I added Kahlua to the simple syrup because it added a wonderful depth to the overall flavor, but I never did add a note in the Google doc!
I LOVED the Espresso Syrup, so I think adding the Kahlua would be a wonderful addition...thanks for the clarification!! (I don't know what I would like better!!)
Macsmom, do you make a chocolate version of your buttercream?
Thanks!
I add cocoa powder and a bag of melted chocolate chips to it, thinning it with vanilla creamer if necessary.
apple butter is also very good whenever you want to use applesauce and/or cinnamon as a flavor. i even put a little in my banana cakes. gives just an extra dimension to the flavor. the same reason i split 50/50 brown sugar and white sugar for my choc cakes.
cas17,
do you find any changes to the texture/baking time or anything else other than taste when you sub half the white sugar for brown? i love this idea!
thanks!
diane
nope, nothing changed as far as i can tell 
Iam sorry if a I asked this dumb question, but I am new this site. what does WASC mean. I keep seeing this words but I don't know what it means. Can someone tell me to understand the posts. thanks
I'm still loving this thread! I made the snickers cake and it got rave reviews!!! It was sooo goooooddd!!! I made the Whimsical Bakehouse Whipped Buttercream (chocolate version) for it and really enjoyed that!
My question is: Can you use this whipped buttercream in place of bettercream in a lot of these recipes (for example: folding it in with the truffle recipes, etc.) Also, can you add the pudding mixes to it for flavor like you do bettercream. I haven't been able to find bettercream or frostin' pride so that's why I'm looking for an alternative besides cool whip b/c I sometimes I can't keep the cake refrigerated.
Thanks everyone!
Iam sorry if a I asked this dumb question, but I am new this site. what does WASC mean. I keep seeing this words but I don't know what it means. Can someone tell me to understand the posts. thanks
It is "White Almond Sour Cream" cake.
http://www.recipezaar.com/White-Almond-Sour-Cream-Wedding-Cake-69630
The Google doc in my signature line lists most of ther ecipes we've discussed so far.
I'm still loving this thread! I made the snickers cake and it got rave reviews!!! It was sooo goooooddd!!! I made the Whimsical Bakehouse Whipped Buttercream (chocolate version) for it and really enjoyed that!
My question is: Can you use this whipped buttercream in place of bettercream in a lot of these recipes (for example: folding it in with the truffle recipes, etc.) Also, can you add the pudding mixes to it for flavor like you do bettercream. I haven't been able to find bettercream or frostin' pride so that's why I'm looking for an alternative besides cool whip b/c I sometimes I can't keep the cake refrigerated.
Thanks everyone!
The whipped toppings are used because of their light&fluffiness for a mousse-like texture.
You're best bet if you don't have a Smart&Final or Sam's club near you, or if your other local grocers don't use it in their bakery departments and/or won't sell it to you, is to use Dream Whip whipped with evaporated milk. I wouldn't leave it out for 2 days, but overnight shouldn't be a problem (within 24 hours).
Macmom thanks so much. That makes senses no. I did see your site and boy did I amke a big list. Your talented and I thank you so much for being open in sharing your creations.
MacsMom, I went shopping to get the things I neede for the Almond Joy Cake and I cannot find the chocolate extract or the coconut pastry filling what else can I use if anything and also the coffee that u put in is is brewed or not?TIA
MacsMom, I went shopping to get the things I neede for the Almond Joy Cake and I cannot find the chocolate extract or the coconut pastry filling what else can I use if anything and also the coffee that u put in is is brewed or not?TIA
Nana, you can make your own coconut filling instead. There are lots of recipes floating around. I think I shared my method in the earlier realm of this thread.
Also, I'm not sure but I think because you are adding almond to the chocolate cake you leave out the chocolate extract anyway, or at least you could probably get away with it.
I don't know of unbrewed coffee, but I'm assuming that if she ment coffee crystals that is what the recipe would say.
HTH
Ok,Thanks for your help I know that question about the coffee was probably one of those "stupid" questions but I had to ask.
OMG - where have I been? I've never seen this thread before and I live on CC. I'm starting from page 1 and savoring everyone's tips/ideas & recipes. Thanks to everyone for sharing.
Sayhellojana, I do not see adding almond in the Chocolate WASC cake was it left out?TIA
Hi Everyone! This thread is so popular, its hard to keep up with.
I bought Butter Pecan Creamer and I was hoping someone has a recipe they're willing to share for a delicious butter pecan cake. ( I will make cupcakes with it)
If theres a filling that goes with it and/or a complimentary frosting that would be spectacular! ! !
Thanks a million in advance.
Jess
Has anyone tried any of the Torani syrups in their cakes, fillings or frostings? If you have, what measurements do you use? Do you just add them or do you substitute them for something else? I was in BevMo and saw all of these syrups and my mind got to thinking could they be used for cakes?
Sayhellojana, I do not see adding almond in the Chocolate WASC cake was it left out?TIA
No, but if I remember correctly you are making an Almond Joy cake. I'm pretty sure MacsMom said she adds almond to the chocolate cake batter for that cake. where else would the almond come from? lol. I'm sure MacsMom will be on sometime soon to confirm or set me straight.
Sayhellojana, I do not see adding almond in the Chocolate WASC cake was it left out?TIA
No, but if I remember correctly you are making an Almond Joy cake. I'm pretty sure MacsMom said she adds almond to the chocolate cake batter for that cake. where else would the almond come from? lol. I'm sure MacsMom will be on sometime soon to confirm or set me straight.
LOL, yes, Jana is correct. The chocolate WASC cake by itself does not have almond in it.
To make almond joy, I use 1 tsp of almond extract, 2 tsp of coconut extract, and there is no need to use the Nielsen Massey chocolate extract.
Has anyone tried any of the Torani syrups in their cakes, fillings or frostings? If you have, what measurements do you use? Do you just add them or do you substitute them for something else? I was in BevMo and saw all of these syrups and my mind got to thinking could they be used for cakes?
Yes! I haven't personally used them, but others have mentioned using the white chocolate and caramel flavors. I think they use as much as half of the liquid in the recipe (so 1-1/3 cups).
Hi Everyone! This thread is so popular, its hard to keep up with.
I bought Butter Pecan Creamer and I was hoping someone has a recipe they're willing to share for a delicious butter pecan cake. ( I will make cupcakes with it)
If theres a filling that goes with it and/or a complimentary frosting that would be spectacular! ! !
Thanks a million in advance.
Jess
These are my notes (I have it listed in my flavors for customers, but haven't made it yet):
Butter Pecan Cake
Use brown sugar in recipe (1 cup) with butter pecan creamer. Use 1/3 c butter instead of 1/4 c oil. Try caramel in place of 1/2 c sugar. Stir pecans into batter brown pecans in butter. Sweet cream cheese filling loaded with pecans and toffee bits. Try butterscotch pudding (?). Try Lorann pralines-n-cream (?) flavor.
Thanks Macsmom, of course you're the first one to answer.
I am, as usual, in awe of your cake wisdom 
Thanks, i'll try it.
I was thinking of decorating the cuppies with sugared pecans. Ill take pics and let you know how it turns out.
Jess
Just thought I'd let ya'll know, I posted on my blog about the Tri-Vanilla cupcakes with Strawberry filling w/ a tutorial explaining how I make my strawberry filling
butterfairybakes.blogspot.com
Has anyone tried any of the Torani syrups in their cakes, fillings or frostings? If you have, what measurements do you use? Do you just add them or do you substitute them for something else? I was in BevMo and saw all of these syrups and my mind got to thinking could they be used for cakes?
I also used Torani syrup in one of my cakes. I made a white chocolate cake and used sugar free white chocolate syrup for half of the liquid. Macsmom recommends using sugar free puddings, so I figured I'd use sugar free syrup as well. It worked like a charm! Maybe the full sugar one would work the same, but I didn't want to get that crust on the top that some people had reported.
For the coconut filling, I am using this recipe: http://www.cakecentral.com/cake_recipes_id-add_box-2222.html only because I wanted to try it for a long time. It hasn't had time to set yet, but I tried it and it's great!
So how did your coconut filling go?
I'm doing a tropical breeze cake for Teacher Appreation, and not sure if I want Coconut or Pineapple for the filling. Maybe I could do the Pineapple filling Macsmom told me about in an earlier post and the coconut filling you did if it came out okay.
Sorry, I tried to answer last evening but just kept getting error messages. The filling turned out delicious. I'm eating one of the cupcakes for breakfast! It's soft, but not too soft - I spooned it into the holes I made in the cupcakes. I also make my ganache with milk chocolate chips instead of dark or semi-sweet in keeping with the taste I wanted.
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