Who has tried the Torani (or other brand) beverage syrups and how much did you add - and did you lke the outcome?
I don't have LoRann peach in stock and a customer wants Peaches-n-Cream for this Monday, so I thought I'd go look for Torani peach flavor syrup to use instead of Kerns nectar.
I have used a whole cup of the torani syrup before per one box mix. I used the white chocolate. It works well but makes the cake a little sweeter than I would have liked so maybe not quite as much. Here, we have another brand of syrups called Oscar's and I like the white chocolate one better than Torani. You can use a whole cup of it and it's not so sweet. Haven't tried the peach yet though.
Who has tried the Torani (or other brand) beverage syrups and how much did you add - and did you lke the outcome?
I don't have LoRann peach in stock and a customer wants Peaches-n-Cream for this Monday, so I thought I'd go look for Torani peach flavor syrup to use instead of Kerns nectar.
I have used a whole cup of the torani syrup before per one box mix. I used the white chocolate. It works well but makes the cake a little sweeter than I would have liked so maybe not quite as much. Here, we have another brand of syrups called Oscar's and I like the white chocolate one better than Torani. You can use a whole cup of it and it's not so sweet. Haven't tried the peach yet though.
Good to know! I ended up finding peach LoRann, but I had already bought peach Kerns and peach sorbet. I think I am going to use the sorbet with the LoRann since Kerns seems to add a bit too much sugar.
I just got done mixing up the chocolate chip cookie recipe for a shower cake....had no idea it was gonna overflow my mixer! I love how it looks in the mixer though, very light & fluffy. I made a full recipe, and only need enough for a 10in square pan, so I may do some cupcakes from it also!
Macsmom, could you please explain why some of your recipes call for baking soda or egg whites instead of whole eggs in them and not the others? Is there any reason why in some recipes you don't add pudding (like your lemon cake, I just knew lemon pudding would be an ingredient; I am so wrong)?
Does anyone know where I can find baking times for fat daddio pans at?
Macsmom, could you please explain why some of your recipes call for baking soda or egg whites instead of whole eggs in them and not the others? Is there any reason why in some recipes you don't add pudding (like your lemon cake, I just knew lemon pudding would be an ingredient; I am so wrong)?
Cakes with that have ingrerdients with a lot of sugar in them already will be very moist and heavy - that's why those have an extra egg and/or baking soda. You can add pudding to the lemon cake, it's just that it's another one that is already very moist without it.
You can use 6 whole eggs or 8 egg whites interchangeably. I use whites in cakes that tend to come out dense - I use a carton of egg-white substitute which, at 2 cups, is probably more than 8 real whites. And I use whites for white cakes, like Rebecca's WASC, white chocolate, and coconut.
I just had an awesome cake flavor idea. Banana cake with dulce de leche filling and pecans throughout the layers. I am SOOO making it the next chance I can!
I tasted the chocolate chip, and wasc is my new favorite, never gonna do anything different again, unless it's Mels Malted cuppies 
MacsMom, could I have your Mocha Toffee Crunch recipe? Thank you so much!
Macsmom- my dad wants a rasberry chocolate cake for his birthday. I was thinking about your Rasberry Truffle. Do you use a dark ch. cake mix (choc. wasc) with rasberry yogurt/coffee creamer and rasberry flavorings, along with a fudge filling and a rasberry puree? Do you do two layers of fillings (one layer would have the fudge filling and then the next layer would have the rasb filling)or put one filling right on top of each other? Thanks so much.
Macsmom- my dad wants a rasberry chocolate cake for his birthday. I was thinking about your Rasberry Truffle. Do you use a dark ch. cake mix (choc. wasc) with rasberry yogurt/coffee creamer and rasberry flavorings, along with a fudge filling and a rasberry puree? Do you do two layers of fillings (one layer would have the fudge filling and then the next layer would have the rasb filling)or put one filling right on top of each other? Thanks so much.
Ali- I just found this recipe and thought of you....
http://www.cakemixdoctor.com/recipes/what_kind/cakes/_tripledecker_raspberry_chocol.php
thanks Zoomzone!!! I just might try that! I forgot about that recipe!
Macsmom- my dad wants a rasberry chocolate cake for his birthday. I was thinking about your Rasberry Truffle. Do you use a dark ch. cake mix (choc. wasc) with rasberry yogurt/coffee creamer and rasberry flavorings, along with a fudge filling and a rasberry puree? Do you do two layers of fillings (one layer would have the fudge filling and then the next layer would have the rasb filling)or put one filling right on top of each other? Thanks so much.
Yep! If you can find raspberry chocolate chips they are great folded into the batter. I used a bag of Hersheys raspberry truffle baking chips inside it, but I bought it during the holidays. They were square bits that were chocolate on the outside and red raspberry on the inside.
And for the filling I do layer the raspberry right on top of the fudge.
thanks Macsmom!!!!!!!!! You rule! I can't wait to try this! Also, is it possible to substitute buttercream for bettercreme for some of the recipes?
thanks Macsmom!!!!!!!!! You rule! I can't wait to try this! Also, is it possible to substitute buttercream for bettercreme for some of the recipes?
I dunno - probably. Bettercreme is whipped, similar to Cool Whip -- I've never tried adding pudding to buttercream.
You can add pudding to buttercream, just mix it with a TINY bit of milk first to dissolve.
So I'm mid-mixing in making MacsMom's Peaches and Cream cake when I realized that I am 1/2 cup short of Vanilla creamer, and I only have Butter & Nut flavoring. 
Is it okay to leave out 1/2 cup of Vanilla creamer and substitute the Butter & Nut flavoring for the butter flavoring? Can you tell I'm a newbie? 
Thanks for any advice!
Oh, and by the way, trying to catch up on this thread is INSANE!!! I've finally made it to page 134, but you guys attach more information quicker than I can read! Not that I'm complaining...
Just use milk for the remaining amount of creamer, and my guess is butter and nut will work ok
Thank you, thank you, thank you, sayhellojana! You ROCK! 
Cinnamon Roll ~ Cinnamon swirl butter cake filled with sweet cream cheese.
How exactly do you make a cinnamon "swirl" cake? I'm using my basic scrach yellow cake.... can you please tell me how to flavor it to make it a cinnamon Swirl?
thank you.
The recipes are here:
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
I fill my pans 1/3 full, put the swirl mix in a piping bag and pipe a swirl over the batter, then top with more batter. I actually fill my pans less then normal since I don't torte the cinnamon.
One last question, please. 
Do you swirl the piped "swirl" around, or will the cinnamon flavor spread during baking? I don't want to do this wrong and have only part of the cake end up "cinnamon swirl cake", the rest vanilla.
thank you so much~
I'm sure this has been mentioned in the last 193 pages, but I thought I'd ask the WASC queens if anyone has a problem with the chocolate WASC baking up with craters? I didn't use macsmom's recipe, but Rebecca Sutterby's version subbing 1/2 c of the flour w/ cocoa and 1 c of the water with room temp coffee. I baked at 325. I've never had it happen like this - huge craters! I baked 4 - 6" cakes and one 8" cake and they all did it. The only thing I did was use 2 DH mixes, when I usually use BC or one BC one DH. So sad.
I'm sure this has been mentioned in the last 193 pages, but I thought I'd ask the WASC queens if anyone has a problem with the chocolate WASC baking up with craters? I didn't use macsmom's recipe, but Rebecca Sutterby's version subbing 1/2 c of the flour w/ cocoa and 1 c of the water with room temp coffee. I baked at 325. I've never had it happen like this - huge craters! I baked 4 - 6" cakes and one 8" cake and they all did it. The only thing I did was use 2 DH mixes, when I usually use BC or one BC one DH. So sad.
I did before I added extra liquid. Be sure you are not overmixing.
Wow this thread is amazing.. I so far have only gotten to page 11 so I appologize if the questions I will be asking have already been asked.
My first question of what I am sure will be many is ... Macsmom, what do you ice/frost your dreamcicle cake with? I would love to try this recipe, but am not sure what to use. Also if you could either include the recipe or direct me where to fine one for the icing that would be awesome.
Again sorry if this has already been asked, but it will take a while to get through this thread I am sure!
I iced my dreamsicle cake with regular buttercream with a little bit of orange extract instead of vanilla or butter flavoring. My buttercream had just a hint of orange flavor....it was really good!!! I think it would be good with regular vanilla buttercream too.
I used regular vanilla buttercream to frost and fill my orange dreamsicle cake...to mimic the vanilla ice cream. It was a huge hit!
I just made the dreamcicle cake this weekend. it was GREAT! I covered it in Orange flavored Buttercream and filled with twinkie filling. Tasted JUST like the popcicle...everyone loved it!!
This thread inspired me (even though I haven't read it all yet). Thanks Macsmom and everyone for sharing ideas!
I made a butterscotch cake with carmel pecan frosting for my dad's bday. HOLY COW - it was goooood!
For the frosting, I used this recipe:
http://www.cakecentral.com/cake_recipe-7506-1-Carmel-Pecan-Filling.html
For the cake, I used Macmom's WASC recipe making the following changes:
1/2 of the recipe
used 6 oz of vanilla yogurt
used full box of butterscotch pudding
It was great. I can't wait to do some others!
I just made the dreamcicle cake this weekend. it was GREAT! I covered it in Orange flavored Buttercream and filled with twinkie filling. Tasted JUST like the popcicle...everyone loved it!!
Okay... hand over the Twinkie filling recipe 
Wow this thread is amazing.. I so far have only gotten to page 11 so I appologize if the questions I will be asking have already been asked.
My first question of what I am sure will be many is ... Macsmom, what do you ice/frost your dreamcicle cake with? I would love to try this recipe, but am not sure what to use. Also if you could either include the recipe or direct me where to fine one for the icing that would be awesome.
Again sorry if this has already been asked, but it will take a while to get through this thread I am sure!
All of the recipes are in my sig line...
I just use vanilla buttercrean and cover in fondant.
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