oooh, just saw some of the other recipes and notes and wonder if i should do the fluffy marshmallow filling with the chocolate ganache for the smores cake or the choc truffle filling with marshmallows and the marshmallow fluff buttercream.......????hmmmm
any opinions????
I think a thin layer of ganache with the fluffy filling would be best. One customer commented that the marshmallow creme made the cake soggy the next day (it was fine for the party). I love the truffle filling, but for the smores I think it needs to be more like a chocolate bar.
I made a chocolate banana cake and just smeared a thin layer of melted chocolate chips and topped it with banana creme. Before I spread the creme, I put the chocolate-covered torte in the freezer for a couple of minutes to harden it. The chocolate stayed hard! It was a thin enough layer to be easy to slice and add just a bit of a chocolate chip feel.
1. I am trying the smores cake. Was going to make the graham cracker wasc with the fluffy marshmallow filling from the cake mix doctor and a chocolate ganache filling, then ice it in ganache under the fondant (which I now love doing!)
Saw the recent discussion about someone's cakes falling apart. has anyone else had this trouble with this cake? Also, macs mom you explained about freezing your cakes in the pan. I was just wondering,,,after you freeze overnight, how do you thaw them, I will only have one shot so i dont want to mess it up. Thanks!
2. For the tropic breeze cake, would you recommend the malibu and pina colada flavor or the pineapple juice and the pineapple extract?
I got a sleeve of pineapple and a sleeve of coconut to mix for the filling so I cant decide which way to go for the cake!
***edited to add....I found "real gourmet cream of coconut" called CocoReal. Do you think I could use this in this cake in place of the creamer or some other way? It says great for baking on the bottle and recommends 2 -3 oz of it to be combined with 2 oz of pineapple juice and 1 1/2 oz of rum for a pina colada...just to give u an idea of what it is. obviously it has sugar in it so i dont want to mess up the cake but...what do ya think?
Thanks!
I've recieved other input about the s'mores cake and it has been nothing but raves. Another problem might have been that the grahams weren't processed fine enough (?). I personally love it.
I thaw them in the fridge. It only takes a couple of hours. You can thaw them on the counter, but the health department frowns upon that.
I prefer the Malibu and pina colada flavoring. I've tried the cream of coconut and it, oddly, wasn't as coconutt-y as the coconut coffee creamer 
It is actually best when use one white cake mix and one pineapple supreme cake mix. Another CC'er used coconut cake mix and loved it, but I can't find it in my town.
Speaking of which . . . I think I know what happened. I usually use crisco and flour in my pans. For whatever reason, I think I forgot to flour the pans, so my normal process didn't work. I must say, though, that the scraps were delicious! 
thanks for the advice macsmom! I was leaning that way initially so I will stick with that. I use the fluffy marshmallow frosting from the cake mix doctor and it has never made the cake soggy but I plan to put it on top of the ganache anyway so it shouldnt matter. (sugar, water egg whites, marshmallow fluff)
See a recipe in my notes for a "ganache filling" that is different than the usual. Ordinarily I just use chocolate, butter and cream. But this recipe contains butter, powdered sugar, corn syrup, chocolate chips and buttercream. Wonder if I should try that????
so many choices!!!!
And that banana chocolate cake sounds too cool, love when you 'accidentally' discover something great! 
One thing you can do to keep a cake from becoming soggy, spread a thin layer of crusting buttercream on both sides that will be touching the filling--the top of the bottom layer & the bottom side of the top layer. Or w/ a smear of the melted chocolate. Glad to know popping the cake in the freezer worked in keeping the chocolate hard. So, it stayed hard when the customer cut it? If so, you finally found the solution to the problem someone had about 200 pgs ago Yeah MacsMom
Oh, I just thought of another question! So far I have not been able to find the banana cream yogurt. If I cant, is there a way to use real bananas. Have some super ripe ones in the freezer. Or sour cream mixed with the mashed bananas maybe??
Oh, I just thought of another question! So far I have not been able to find the banana cream yogurt. If I cant, is there a way to use real bananas. Have some super ripe ones in the freezer. Or sour cream mixed with the mashed bananas maybe??
Why didn't I think of that myself?! I add 3 mashed bananas to WASC recipes without making ANY other adjustments and the cakes are wonderful. They seem to take longer to bake because of the additional moist bananas, so I wonder if it would help to reduce the liquid and/or oil.
But for the Tropic Breeze, I would add just one banana so it doesn't over-power it. Keeping the sour cream in the recipe.
okay great! I will try it with no yogurts, 2cups sour cream and 1mashed banana. Will let u know how it goes but it sounds delicious!
okay great! I will try it with no yogurts, 2cups sour cream and 1mashed banana. Will let u know how it goes but it sounds delicious!
I just now made it, lol. It came out great!
LOL, thats great! I just found the yogurts at the store tonight so I wasnt sure what to do but now i will stick with the banana and sour cream and enjoy the yogurts as a snack!
Cant wait, and I actually get to taste this one once finished because its for my sisters bridal shower not a customer!!! Yay! The smores too so I am thrilled! Plus, I am trying to boil the can of sweetened condensed milk to make the caramel so its a three in one trial!!! 
Help!!! Just a quick thought, i jus started boiling the cans of sweetened condensed milk for the caramel. I have made this error before with the liquor 
so i just want to clarify...do I boil the whole time or do I simmer it?????????????????????????????????????????????????????????????????
Help!!! Just a quick thought, i jus started boiling the cans of sweetened condensed milk for the caramel. I have made this error before with the liquor
so i just want to clarify...do I boil the whole time or do I simmer it?????????????????????????????????????????????????????????????????
This time you boil it the whole time, adding more water as it evaporates to keep the can covered.
Hoping for a few suggestions for anyone that has time. I am making two cakes for a husband/wife double birthday party 40/30. For cake number 1, I am doing a 2-tier chocolate cake with PB cookie and choc/peanut butter SMBC for one tier and tiramasu for the other tier. For cake number 2, I am trying to go the hazelnut/nutella route. I was planning on doing a white cake with nutella truffle/fudge filling, but my WASC is usually a little almondy. Should I omit the almond and use extra vanilla? Or should I do a different cake flavor altogether? Since I have the choc. cake already, I think I need a "white" option for those guests that don't like chocolate (FREAKS!! 
). (Afraid the fresh strawberries/fresh fruit will get too weepy for an outside party.) Any suggestions? Thanks for your infinite wisdom!!
You can substitute with any other extract - you can use all vanilla or sub butter flavoring for the almond.
I love the white wasc with all vanilla, its very yummy!
Just an update...my tropic breeze first try sank in the middle! I am not sure if it is from the combo of 1 box betty crocker and 1 box duncan hines but the pineapple supreme only came in duncan hines so I gave it a shot. Maybe next time I will just stick with all white! I used the banana pudding and they only had regular not sugar free so maybe that was it?
On a positive note i am still going to try to salvage it because I dont really have any more pina colada flavoring and couldnt find pineapple extract. But the batter was DELICIOUS and the cake smells out of this world!!!!!!!!!! I cant wait to taste it!!!!
and the condensed milk is still boiling.... 
Macsmom -- I think you were going to try the marscapone filling with regular cream cheese. If so, how did it come out? I don't want to have to run to the store, again!! Thanks!
Wow, I just stumbled across this thread and it's HUGE! I'm sorry if these questions have been asked before...but I'd spend hours if I read all 215 pages of this thread!
1. I have a customer who wants fresh strawberries and buttercream filling in a cake. I've put fresh strawberries in a cake before and they got very liquid-y. It made the cake mushy even! How do I avoid this?
2. I have another customer who'd like passion-fruit flavored buttercream filling. I can't find passion fruit extract, jam, etc. Does anyone have a suggestion for me???
I have a question - I tried to use a white chocolate key lime combo last week. The key lime WASC was amazing and so was the white chocolate. It was a 2 tier, both tiers had one layer key lime and one layer chocolate. I used a white chocolate ganache and key lime curd for a filling. The flavor of the white chocolate was totally lost - any help in boosting the flavor of the chocolate when combined with a strong flavor such as key lime?
Macsmom -- I think you were going to try the marscapone filling with regular cream cheese. If so, how did it come out? I don't want to have to run to the store, again!! Thanks!
It wasn't as good, a bit thinner in consistency. I prefer the white chocolate truffle filling over that one. Or, if it doesn't require refrigeration, try one of these:
2 (8oz) cream cheese
1/3 C sugar
1 TBSP Vanilla
1 TBSP fresh lemon juice.
*Cream together and pipe as you would any filling... The fresh lemon juice can be reduced to 1 tsp if it's too lemony you. You should have just enough to give it a bump to the flavor but not a "lemon" flavored cheese filling. (bobwonderbuns)
No-bake Cheesecake
1 (8 oz.) pkg. softened cream cheese
1 can Eagle Brand milk
1/3 c. lemon juice
1/2 c. sour cream
In medium size bowl beat cream cheese until fluffy. Add Eagle Brand milk, stir in lemon juice and sour cream; blend ingredients well. Chill 2 hrs.
No-bake Vanilla Cheesecake
1/3 cup sugar
1 (8 ounces) package cream Cheese
1 tablespoon Vanilla
1/4 cup Heavy Whipping Cream
Combine cream cheese, vanilla, and remaining 1/3 cup sugar in a mixer, and beat until combined. Lightly whip cream to soft peaks, and fold into cream-cheese filling. place in freezer for 30 minutes, then transfer to refrigerator until firm, at least 30 minutes,
Hey macsmom, those cheesecake recipes sound divine! 
I just thought of a really yummy flavor combo that I wanted to share with everyone: ferrero rocher. I thought of making a chocolate cake cake with some hazelnut extract and maybe sub some of the flour for hazlenut meal, then for the filling chocolate truffle with crushed ferrero rocher (maybe even some nutella?). MMMMMMMMMMM
Apologies in advance!
I only hop on this topic every 50 or so pages. I read about the smores cake and want to try it. I searched "Recipes" for every variation I could think of, but drew a blank. And also read about as many pages back as I could at one sitting!
Can anyone point me in the direction of the recipe for the s'mores/smores/graham cracker WASC cake?
Apologies in advance!
I only hop on this topic every 50 or so pages. I read about the smores cake and want to try it. I searched "Recipes" for every variation I could think of, but drew a blank. And also read about as many pages back as I could at one sitting!
Can anyone point me in the direction of the recipe for the s'mores/smores/graham cracker WASC cake?
It's your lucky day! http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
All of the recipes are in that link.
Thanks, Macsmom!
You just thought it was my lucky day! Where I work (!) they have whatever link that was blocked so I'll have to check it out tonight!
Can you believe that????????? 
Holy stinkin' mackrel!
I just used my trusty iPhone to look up that link--and it's a dadgum goldmine!
Thank ye, thank ye, thank ye!
Thanks, Macsmom!
You just thought it was my lucky day! Where I work (!) they have whatever link that was blocked so I'll have to check it out tonight!
Can you believe that?????????
Oh... Well, here ya go, so you don't have to wait:
Graham Cracker Cake (for S'mores) - MacsMom
2 boxes white cake mix
1 cup all-purpose flour
1 cup ground graham crackers
1 1/2 cups brown sugar
1/2 c honey (*suggested by fievel)
1 1/2 tsp salt
8 egg whites
2 2/3 cups water
4 Tbsp vegetable oil
2 cups (16oz carton) sour cream
4 tsp vanilla
*Filling: stir mini-marshmallows into the Truffle filling.
Or
Marshmallow Fluff BC with a thin layer of ganache.
4 sticks butter, softened
1 16oz. tub of Fluff ( or 2 sm. jars is OK)
1lb powdered sugar, sifted
2 teaspoons vanilla ( use clear if you're concerned about color)
*Cream butter & Fluff; slowly add PS. Add vanilla and mix until desired consistency.
Thanks again!
I just had major surgery on May 27th and haven't had the energy or desire to bake again until I saw this! Great rehabilitation!!!
Macsmom -- I think you were going to try the marscapone filling with regular cream cheese. If so, how did it come out? I don't want to have to run to the store, again!! Thanks!
It wasn't as good, a bit thinner in consistency. I prefer the white chocolate truffle filling over that one. Or, if it doesn't require refrigeration, try one of these:
2 (8oz) cream cheese
1/3 C sugar
1 TBSP Vanilla
1 TBSP fresh lemon juice.
*Cream together and pipe as you would any filling... The fresh lemon juice can be reduced to 1 tsp if it's too lemony you. You should have just enough to give it a bump to the flavor but not a "lemon" flavored cheese filling. (bobwonderbuns)
No-bake Cheesecake
1 (8 oz.) pkg. softened cream cheese
1 can Eagle Brand milk
1/3 c. lemon juice
1/2 c. sour cream
In medium size bowl beat cream cheese until fluffy. Add Eagle Brand milk, stir in lemon juice and sour cream; blend ingredients well. Chill 2 hrs.
No-bake Vanilla Cheesecake
1/3 cup sugar
1 (8 ounces) package cream Cheese
1 tablespoon Vanilla
1/4 cup Heavy Whipping Cream
Combine cream cheese, vanilla, and remaining 1/3 cup sugar in a mixer, and beat until combined. Lightly whip cream to soft peaks, and fold into cream-cheese filling. place in freezer for 30 minutes, then transfer to refrigerator until firm, at least 30 minutes,
Because I am dense, the fillings above DO NOT require refrigeration? Which one would you recommend for the tiramau cake? Thanks so much!
Macsmom -- I think you were going to try the marscapone filling with regular cream cheese. If so, how did it come out? I don't want to have to run to the store, again!! Thanks!
It wasn't as good, a bit thinner in consistency. I prefer the white chocolate truffle filling over that one. Or, if it doesn't require refrigeration, try one of these:
2 (8oz) cream cheese
1/3 C sugar
1 TBSP Vanilla
1 TBSP fresh lemon juice.
*Cream together and pipe as you would any filling... The fresh lemon juice can be reduced to 1 tsp if it's too lemony you. You should have just enough to give it a bump to the flavor but not a "lemon" flavored cheese filling. (bobwonderbuns)
No-bake Cheesecake
1 (8 oz.) pkg. softened cream cheese
1 can Eagle Brand milk
1/3 c. lemon juice
1/2 c. sour cream
In medium size bowl beat cream cheese until fluffy. Add Eagle Brand milk, stir in lemon juice and sour cream; blend ingredients well. Chill 2 hrs.
No-bake Vanilla Cheesecake
1/3 cup sugar
1 (8 ounces) package cream Cheese
1 tablespoon Vanilla
1/4 cup Heavy Whipping Cream
Combine cream cheese, vanilla, and remaining 1/3 cup sugar in a mixer, and beat until combined. Lightly whip cream to soft peaks, and fold into cream-cheese filling. place in freezer for 30 minutes, then transfer to refrigerator until firm, at least 30 minutes,
Because I am dense, the fillings above DO NOT require refrigeration? Which one would you recommend for the tiramau cake? Thanks so much!
They DO require refrigeration...
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