MacsMom - I looked through the google document and couldn't find this - how do you make your butter pecan cake? Is it just the WASC with all butter extract with chopped pecans added?
Pretty much! I toast the pecans in butter and sugar, and toss some toffee bits into the batter. Oh, and I use 1/3 c softened butter instead of 1/4 c oil.
Hi how do you make choc truffle filling plz would love to try this in a cake? 
Hi how do you make choc truffle filling plz would love to try this in a cake?
Recipes are in my sig line... 
Truffle filling (can also be made with white chocolate or dark chocolate. Great to add LoRann flavors to, like creme de menthe)
16 oz cream cheese, softened
4 c milk chocolate chips (2 bags)
1/3 c butter
1-1/2 t vanilla
2 c PS, sifted
*Beat the cream cheese. Melt the chocolate and butter together in microwave; beat into cream cheese. Add vanilla and PS; beat well. It thickens as it cools (you may to pop it in the fridge for a while). You can soften it for a few seconds in the microwave if it gets too thick to spread.
So I just finished eating a three musketeers bar and would love to turn that into a cake flavor,any ideas.I have absolutely no imagination!
So I just finished eating a three musketeers bar and would love to turn that into a cake flavor,any ideas.I have absolutely no imagination!
maybe a chocolate cake with the nougat filling listed in the flavors doc. you could change out the flavorings to make it a chocolate nougat instead of the vanilla. then of course use chocolate icing :9
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Hi here in the uk i make my cakes from scratch as i dont really like the box mixes we have, so what would i use for the mix if u understand lol. Also we dont have loranne oils over here any idea what i can use? sorry another question i dont seem to b able to find coffe creamers any idea where i can get them?
Thanks for reading and hopefully answering. x
Macsmom-I made the Tropical Breeze my DH just loved it. 
Any thing with coconut he could eat himself into a diabete coma. I would also like the try the butter pecan cake. Do you use the spice or white bc mix? Do you use another flavoring with the butter? Do you use yogurt or sour cream? I cannot say it enough you are such a wonderful person to share your knowledge with us. Thank you
Macsmom-I made the Tropical Breeze my DH just loved it.
Any thing with coconut he could eat himself into a diabete coma. I would also like the try the butter pecan cake. Do you use the spice or white bc mix? Do you use another flavoring with the butter? Do you use yogurt or sour cream? I cannot say it enough you are such a wonderful person to share your knowledge with us. Thank you
Not spice mix - I made it to be similar to the ice-cream flavor, more of a praline pecan. I use vanilla creamer and butter flavored emulsion - the creamer adds enough vanilla and the emulsion doesn't bake out like extracts. The toffee bits give it the extra dimension that really sets it apart from plain ol' white.
But you know what? I'll bet using butterscotch pudding in the recipe would give it even more of a buttery-praline boost.
Macsmom-I made the Tropical Breeze my DH just loved it.
Any thing with coconut he could eat himself into a diabete coma. I would also like the try the butter pecan cake. Do you use the spice or white bc mix? Do you use another flavoring with the butter? Do you use yogurt or sour cream? I cannot say it enough you are such a wonderful person to share your knowledge with us. Thank youNot spice mix - I made it to be similar to the ice-cream flavor, more of a praline pecan. I use vanilla creamer and butter flavored emulsion - the creamer adds enough vanilla and the emulsion doesn't bake out like extracts. The toffee bits give it the extra dimension that really sets it apart from plain ol' white.
But you know what? I'll bet using butterscotch pudding in the recipe would give it even more of a buttery-praline boost.
I like Praline Pecan ice cream I like the way you think great ideal. Info: Mccormick has a butternut flavoring and I remember seeing a coffeecreamer in the butter pecan flavor in the store. I cannot remember if it is international or coffeemate.
Does anyone know if I use mango ice cream for the mango coconut cake the same way you use the sherbet in the orange dreamsicle cake? Would I have to make adjustments for the amount of sugar in the ice cream? They also had a tart mango frozen yogurt. Would that work better? Thanks.
MacsMom - I looked through the google document and couldn't find this - how do you make your butter pecan cake? Is it just the WASC with all butter extract with chopped pecans added?
Pretty much! I toast the pecans in butter and sugar, and toss some toffee bits into the batter. Oh, and I use 1/3 c softened butter instead of 1/4 c oil.
I'm sorry but where does the WASC does it say to add 1/4 cup of oil?? I use the one with whole eggs and it doesnt say to add oil...but the rebecca sutterby uses 4 tablespoons of oil. I want to make the butter pecan also, but dont know what recipe to use?? Also, in general which version is better to use (kakladi or rebecca sutterby)?
Was it this thread that was looking for the Oh Henry bars? You can get them in the bags now with the Halloween candy.
I'm making a chocolate fudge cake and filling with banana cream ... but am having trouble figuring how I should best achieve that. Should I just make straight-up banana pudding? Or do one of Pinkbox's banana cream or banana custard recipes? Anybody who has had any experience with any of these, please tell me what you think might work best .... thanks!
-Emi.
I'm making a chocolate fudge cake and filling with banana cream ... but am having trouble figuring how I should best achieve that. Should I just make straight-up banana pudding? Or do one of Pinkbox's banana cream or banana custard recipes? Anybody who has had any experience with any of these, please tell me what you think might work best .... thanks!
-Emi.
What I have used for a banana creme filling is get some pastry pride/frostin pride or some people use betercreme....through in there a package of banana creme puddding and add banana flavoring (I use lorann banana creme) and whip it to a spreadable consistency. It is suuuuuuuper yummy!!! Just be carefull to not mix it too much because it thickens pretty quickly...but if you do, just add more liquid. And the best thing is....you dont have to refigirate it!!
MacsMom - I looked through the google document and couldn't find this - how do you make your butter pecan cake? Is it just the WASC with all butter extract with chopped pecans added?
Pretty much! I toast the pecans in butter and sugar, and toss some toffee bits into the batter. Oh, and I use 1/3 c softened butter instead of 1/4 c oil.
I'm sorry but where does the WASC does it say to add 1/4 cup of oil?? I use the one with whole eggs and it doesnt say to add oil...but the rebecca sutterby uses 4 tablespoons of oil. I want to make the butter pecan also, but dont know what recipe to use?? Also, in general which version is better to use (kakladi or rebecca sutterby)?
4 tbls = 1/4 c 
I never even realized kakeladi's didn't have any added fat! (maybe that's why I prefer Rebecca's).
More questions . . . getting ready for my son's birthday.
- Macsmom, in the cake that you do with all the colors (is it rainbowlicious?), do you use Wilton colors or something else?
- If you are flavoring a cake with only Lorann, will one dram be enough? I want to make at least one of the layers for his cake flavored with Lorann bubble gum, but I don't know if just the one dram will be enough.
More questions . . . getting ready for my son's birthday.
- Macsmom, in the cake that you do with all the colors (is it rainbowlicious?), do you use Wilton colors or something else?
- If you are flavoring a cake with only Lorann, will one dram be enough? I want to make at least one of the layers for his cake flavored with Lorann bubble gum, but I don't know if just the one dram will be enough.
I use both Wilton and Americolor, whatever I have on hand. I stir in about a tbls of color when I make the full recipe divided into 6 bowls. Some colors need more (red, green) and some need less (yellow, orange).
LoRann varies in strength: cherry and pineapple only need 1 dram, while rootbeer and coconut need 2 drams. I haven't tried the bubblegum, but I would guess you'll need two to make sure it is a distinctive flavor. When I didn't use enough root beer, some guests (my neighbors) weren't quite sure what the flavor was, but they really liked it 
!
MacsMom - I looked through the google document and couldn't find this - how do you make your butter pecan cake? Is it just the WASC with all butter extract with chopped pecans added?
Pretty much! I toast the pecans in butter and sugar, and toss some toffee bits into the batter. Oh, and I use 1/3 c softened butter instead of 1/4 c oil.
I'm sorry but where does the WASC does it say to add 1/4 cup of oil?? I use the one with whole eggs and it doesnt say to add oil...but the rebecca sutterby uses 4 tablespoons of oil. I want to make the butter pecan also, but dont know what recipe to use?? Also, in general which version is better to use (kakladi or rebecca sutterby)?
4 tbls = 1/4 c
I never even realized kakeladi's didn't have any added fat! (maybe that's why I prefer Rebecca's).
Oooooh....I feel dumb 
I wasnt aware that 4 tablespoons was equal to 1/4th cup. But the kakladi version does not call for oil...Im going to try rebecca sutterby's version. Do you know what the difference would be...with or without oil?
Does anyone know if I use mango ice cream for the mango coconut cake the same way you use the sherbet in the orange dreamsicle cake? Would I have to make adjustments for the amount of sugar in the ice cream? They also had a tart mango frozen yogurt. Would that work better? Thanks.
Anyone?? Please??
I would make it just like the Orange Dreamsicle cake. I never add as much sugar though if my liquid already has a lot of sugar in it. I cut it back about half.
Going to be making the butter pecan cake tomorrow . . . found butter pecan creamer at the store. Also going to be adding Lorann's Pralines and Cream flavor . . . looking forward to tasting it!
Does anyone know if I use mango ice cream for the mango coconut cake the same way you use the sherbet in the orange dreamsicle cake? Would I have to make adjustments for the amount of sugar in the ice cream? They also had a tart mango frozen yogurt. Would that work better? Thanks.
Anyone?? Please??
Don't use the tart mango frozen yogurt, the ice-cream is better. If you can find mango regular yogurt to use in place of sour cream, that might add enough flavor in addition to the ice-cream. (Three 6oz cartons).
Is there a mango drink syrup you can find, like Torani? Or mango Kern's nectar? (found in cans in the juice aisle). Or mango juice? (By the refrigerated cartons of OJ).
I do know there is a Kern's Mango Nectar - I was just in that aisle tonight.
MacsMom - I looked through the google document and couldn't find this - how do you make your butter pecan cake? Is it just the WASC with all butter extract with chopped pecans added?
Pretty much! I toast the pecans in butter and sugar, and toss some toffee bits into the batter. Oh, and I use 1/3 c softened butter instead of 1/4 c oil.
I'm sorry but where does the WASC does it say to add 1/4 cup of oil?? I use the one with whole eggs and it doesnt say to add oil...but the rebecca sutterby uses 4 tablespoons of oil. I want to make the butter pecan also, but dont know what recipe to use?? Also, in general which version is better to use (kakladi or rebecca sutterby)?
4 tbls = 1/4 c
I never even realized kakeladi's didn't have any added fat! (maybe that's why I prefer Rebecca's).
Oooooh....I feel dumb
I wasnt aware that 4 tablespoons was equal to 1/4th cup. But the kakladi version does not call for oil...Im going to try rebecca sutterby's version. Do you know what the difference would be...with or without oil?
I have never made it wothout oil or butter, but I know that the more fat you add the more moist it is, to the point that it can fall apart if you add too much. I never add more than 1/3 cup.
I tried using 1/2 c butter in chocolate WASC cake, and while it was very good, it wouldn't work for a carved cake because of the moist crumbs.
hi macsmom
thanks for the reply. have another question.. they dont have the liquid coffee creamers here in asia. only the powdered ones. but i have french vanilla, irish cream and hazelnut.. do you think i can mix it with some milk and water and use it like the liquid creamer? will cut back on the sugar if its really sweet.
btw, i couldnt find orange sherbet but i just used some more orange jiuce and sour cream and your orange creamsicle still tasted great!!!
-ann
Thanks, Normita! I've done this with other flavors, but never with banana ... it's so good to know it'll work well, since it's just about the most convenient and decorating-friendly option out there!
Well I made the Maple White Chocolate cake & it was yummy. I don't have access to Lorann's so I used maple extract. I am wondering why the recipe doesn't call for pudding? Is it b/c of the maple syrup having so much sugar?
Winged it for my Butter Pecan cake I made & froze last week. DH went nuts over it! He is liking my experimenting more & more. Here's what I did
Butter Pecan Cake (1/2 recipe)
1 Box White Betty Crocker Mix
1 C Sugar
1 C Flour
3/4 tsp Salt
1/2 Box Fr. Vanilla Pudding
3 Eggs
1 1/3 C Water
2 T Oil
8 oz Plain Yogurt
2 tsp Butter Flavor
1/2 C Chopped Pecans (I placed in skillet w/ 1 T butter & sauted until fragrant)
Mix all ingredients except pecans & mix on low for 2 min. Gently fold in pecans. Next time I may use butterscotch pudding instead of Fr. vanillla, just to see how the flavor differs.
I think I'm going to fill w/ the white truffle filling sprinkled w/ more buttered pecans.
hi macsmom
thanks for the reply. have another question.. they dont have the liquid coffee creamers here in asia. only the powdered ones. but i have french vanilla, irish cream and hazelnut.. do you think i can mix it with some milk and water and use it like the liquid creamer? will cut back on the sugar if its really sweet.
btw, i couldnt find orange sherbet but i just used some more orange jiuce and sour cream and your orange creamsicle still tasted great!!!
-ann
I use the flavored creamers mainly to complement the flavor of the cake. You can use 1 cup half-n-half with 1-2/3 cup water instead, for the moistness it adds, or 1-1/3 whole milk with 1-1/3 c water.
You can use powdered creamers and no need to mix with water first, just add them to the dry ingredients (still adding 2-2/3 cup liquid to the wet ingredients). I don't know how much, though, but I would start with 1/2 cup.
Well I made the Maple White Chocolate cake & it was yummy. I don't have access to Lorann's so I used maple extract. I am wondering why the recipe doesn't call for pudding? Is it b/c of the maple syrup having so much sugar?
Winged it for my Butter Pecan cake I made & froze last week. DH went nuts over it! He is liking my experimenting more & more. Here's what I did
Butter Pecan Cake (1/2 recipe)
1 Box White Betty Crocker Mix
1 C Sugar
1 C Flour
3/4 tsp Salt
1/2 Box Fr. Vanilla Pudding
3 Eggs
1 1/3 C Water
2 T Oil
8 oz Plain Yogurt
2 tsp Butter Flavor
1/2 C Chopped Pecans (I placed in skillet w/ 1 T butter & sauted until fragrant)
Mix all ingredients except pecans & mix on low for 2 min. Gently fold in pecans. Next time I may use butterscotch pudding instead of Fr. vanillla, just to see how the flavor differs.
I think I'm going to fill w/ the white truffle filling sprinkled w/ more buttered pecans.
Oh awesome! I'm going to make Butter Pecan for a sample cake for a bride today and was planning to do the same, but using 50/50 brown sugar/white sugar and butterscotch pudding. Oh, and adding brown sugar to the pecans in butter... It's great to know that your's was a hit as is!
Don't use the tart mango frozen yogurt, the ice-cream is better. If you can find mango regular yogurt to use in place of sour cream, that might add enough flavor in addition to the ice-cream. (Three 6oz cartons).
Is there a mango drink syrup you can find, like Torani? Or mango Kern's nectar? (found in cans in the juice aisle). Or mango juice? (By the refrigerated cartons of OJ).
Thank you! I can find the Kern's nectar, but the recipe as it is in the google document calls for nectar, yogurt, and LorAnn's mango flavorings. I'm concerned that if I can't find the LorAnn's there won't be enough of a mango flavor compared to the coconut.
This is what I've pieced together from the Coconut Mango and Orange Creamsicle recipes. Can you tell me if it's OK or if I should change anything:
1 white cake mix
1 C flour
1/2 C sugar
1 pkg. coconut pudding
1/2 t. salt
2/3 C mango ice cream or nectar
2/3 C coconut creamer
1 1/2 pkgs mango yogurt
1 1/2 pkgs coconut yogurt
4 egg whites
2 T oil
1 t. coconut flavoring
Thank you so much!
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