Below is the recipe that I use for my chocolate cake but I would like it to be a little more chocolatey. Any suggestions on how I could tweak it to do so? I was thinking that I could add some melted chocolate but I'm not sure how much and if it should be semi or bittersweet.
1 cup hot coffee
1 cup cocoa powder
1 cup buttermilk
3 cups cake flour
2 teaspoons baking soda
½ teaspoon baking powder
¾ teaspoon salt
8 ounces (2 sticks) unsalted butter
2 ½ cups sugar
4 large eggs
1 ½ teaspoons pure vanilla extract
I also add Hershey's chocolate syrup to my chocolate cakes and chocolate flavoring emulsion
Thanks for the Fall flavor ideas! I'm at work just now and my firewall is blocking my google docs ... anybody have the Maple White Chocolate cake recipe handy? All of these sound so good!!! Macsmom, I'd actually found a frekin' fantastic apple cake (not usually a fan of apple cake) for my son's birthday party back in May,but I'm not sure what I did with it ... let me look for it and I'll post it.
It's in the Google doc (link in my sig line)
Maple White Chocolate
2 white cake mixes
2 c flour
1-1/2 c sugar
1-1/2 tsp salt
1/2 cup of maple syrup
8oz white baking chocolate, melted & slightly cooled. (Temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well.)
1-1/3 c water
1-1/3 c vanilla creamer
6 whole eggs
2 c sour cream
1/3 c oil
1 dram LoRann maple flavor
2 tsp vanilla
I'd love your apple cake recipe, whether you remember it all or not 
Awesome, thanks! Trying to get a plan together when my firewall blocks your google doc recipes is a pain 
... 
. I'll definitely look for the apple cake at home. I had pulled three recipes and combined them, so if I don't find the exact one, I may just retry and post the result. I hope I'll find the final version of the recipe, though, since it was really truly perfect in texture and the flavor was great. I made it with a Butterscotch filling (and butterscotch pudding in the mix, I think) and it was sturdy enough to be carved into an Ewok for my little guy's birthday.
On a separate note, am I the only one who doesn't like Lorann's caramel flavor? It doesn't smell or taste like caramel to me, and the aroma is so pervasive, it just invades everything and I can't get anything to taste quite right. Any good alternatives you've found?
Now I'm drooling! I can't wait to try some of these flavors!
Awesome, thanks! Trying to get a plan together when my firewall blocks your google doc recipes is a pain
... . I'll definitely look for the apple cake at home. I had pulled three recipes and combined them, so if I don't find the exact one, I may just retry and post the result. I hope I'll find the final version of the recipe, though, since it was really truly perfect in texture and the flavor was great. I made it with a Butterscotch filling (and butterscotch pudding in the mix, I think) and it was sturdy enough to be carved into an Ewok for my little guy's birthday. On a separate note, am I the only one who doesn't like Lorann's caramel flavor? It doesn't smell or taste like caramel to me, and the aroma is so pervasive, it just invades everything and I can't get anything to taste quite right. Any good alternatives you've found?
Really? I just used it in the butter pecan cake and thought it smelled/tasted just like the real stuff. Since my orange cream tasted weird, I wonder if it had gone rancid (it is oil, after all). 
Hmmm ... maybe that is all that it was. I used it in the pistachio-caramel-cardamom cake, and then in a banana caramel cake. Two different drams, bt purchased at the same time. I ended up completely scrapping the banaan one, after it ended up with the exact same smell and taste as the pistachio (which I'd baked a couple of weeks earlier). Maybe my perception of carmel as it should be is skewed 
...
For those of you that have made the WASC carrot cake, which carrot cake mix do you use? I tried it using BC and it tasted great, but doesn't "look" like a carrot cake. I mean it was light in color, whereas most carrot cakes are dark in color. The DH cake mix box has a great picture of a "typical" carrot cake -- dark, rich. This was a trial run for a baby shower cake in October -- one tier carrot, one tier WASC with hazelnut mousse, and one tier of my choice!! (Haven't made the lemon WASC yet so I may try that with a raspberry puree and white chocolate mousse. I just feel like there needs to be a "fruity" cake choice -- but open to suggestions!!) Thanks for your help!!
hi macsmom! you've been so generous, I love tropical flavors. In your Hawwaii Five-o cake you list mango curd, where do you get it or make it?
For those of you that have made the WASC carrot cake, which carrot cake mix do you use? I tried it using BC and it tasted great, but doesn't "look" like a carrot cake. I mean it was light in color, whereas most carrot cakes are dark in color. The DH cake mix box has a great picture of a "typical" carrot cake -- dark, rich. This was a trial run for a baby shower cake in October -- one tier carrot, one tier WASC with hazelnut mousse, and one tier of my choice!! (Haven't made the lemon WASC yet so I may try that with a raspberry puree and white chocolate mousse. I just feel like there needs to be a "fruity" cake choice -- but open to suggestions!!) Thanks for your help!!
I made it and used the DH mix - I added the extra carrots but not nuts or raisins per the customers request...I have to tell you - I DO NOT like carrot cake.....but I LOVE this one!!! This is the only carrot cake I will eat..... Very Yummy!
hi macsmom! you've been so generous, I love tropical flavors. In your Hawwaii Five-o cake you list mango curd, where do you get it or make it?
It is in the doc in my sig line
Mango or passion fruit filling (http://ktstevens.wordpress.com/2009/01/26/six-layer-coconut-cake-with-mango-filling/)
3/4 cup sugar
1/4 cup cornstarch
1 cup passion fruit nectar (Used Mango nectar)
4 egg yolks
1 vanilla beansplit, seeds scraped (Didnt have any so omitted)
1 stick unsalted butter, cut into tablespoons
*In a saucepan, whisk the sugar and cornstarch. Whisk in the passion fruit nectar, egg yolks and vanilla seeds and cook over moderate heat, stirring constantly, until thick, 6 minutes. Remove from the heat; whisk in the butter, 1 tablespoon at a time, until incorporated. Scrape the filling into a glass bowl, press a sheet of plastic wrap on the surface and refrigerate until chilled, about 2 hours.
For those of you that have made the WASC carrot cake, which carrot cake mix do you use? I tried it using BC and it tasted great, but doesn't "look" like a carrot cake. I mean it was light in color, whereas most carrot cakes are dark in color. The DH cake mix box has a great picture of a "typical" carrot cake -- dark, rich. This was a trial run for a baby shower cake in October -- one tier carrot, one tier WASC with hazelnut mousse, and one tier of my choice!! (Haven't made the lemon WASC yet so I may try that with a raspberry puree and white chocolate mousse. I just feel like there needs to be a "fruity" cake choice -- but open to suggestions!!) Thanks for your help!!
I use BC carrot cake and it is one of my friend's all time favorite cakes. However, I did just change the recipe because the last I made it with one white mix it was, as you said, too light and resembled more of a spice cake than carrot.
Thanks for all your responses!! I picked up a DH mix today and may do one DH one BC to account for any problems people have reported using the DH mixes.
bturpin: did you use one white and one carrot or just two DH carrot mixes? Also, I am assuming you WASC'ed it (flour, sugar, creamer, cinnamon yogurt, etc.)? Thanks!
Sorry for so many questions, I just don't know if I want to do another trial carrot cake. By the way, what did you fill it with if you don't mind my asking. I made a cream cheese icing and a cream cheese SMBC. DH usually likes SMBC, but ended up liking the cream cheese icing better....I guess that's why it's the norm. Thanks again!!
Thanks for all your responses!! I picked up a DH mix today and may do one DH one BC to account for any problems people have reported using the DH mixes.
bturpin: did you use one white and one carrot or just two DH carrot mixes? Also, I am assuming you WASC'ed it (flour, sugar, creamer, cinnamon yogurt, etc.)? Thanks!
Sorry for so many questions, I just don't know if I want to do another trial carrot cake. By the way, what did you fill it with if you don't mind my asking. I made a cream cheese icing and a cream cheese SMBC. DH usually likes SMBC, but ended up liking the cream cheese icing better....I guess that's why it's the norm. Thanks again!!
I filled mine with white chocolate truffle filling.
I use that one a lot, adding different flavoring, sometimes adding more cream cheese (cinnamon roll) or adding more white chocolate (White Chocolate Whisper), or adding more Bettercreme for a moussleike texture.
I also use different flavorings like creme de menthe, cappuccino, strawberry, ...
OKay, I just received a PM from messy chef who made pumpkin spice cupcakes with the bakeable cheesecake filling. She says they are to die for!
Here is the recipe she used for the batter (it looks similar to WASC):
http://cakecentral.com/recipes/6818/heavenly-pumpkin-spice-cake#more-6818
I have a request for a cake layer with pina colada filling???Not sure what kind of cake to make, even though the bride does love the WASC, so I could use that as my cake but how do I make a pina colada filling???
Also, when using the bettercream as part of the filling, is it ok to use buttercream as the crumb coat still under the fondant??? Sorry I am new to this gourmet flavors...
Thanks for all the wonderful recipes!!!
oh, also does anyone have a good vanilla mousse filling recipe??? Heard it was a good filling for the Orange Dreamsicle cake...
The other day I was trying to make my chocolate cake better and added a layer of brownie cake between two layers of chocolate cake with cream cheese filling and my family went crazy!!!!
just when i thought this thread couldn't possibly get any better.....yum!
The white chocolate truffle mixed w/ bettercream would be a good filling for the orange dreamsicle cake. You can use BUTTERcream as a crumbcoat, but absolutely NOT BETTERcreme---it'll "melt" the fondant.
For a pina colada filling I think a pineapple filling w/ coconut flavoring added would be yummy!
Macsmom, do you think that pumpkin cake would be carveable? It scared me when looking at how much oil, plus the pumpkin, plus the pudding & sour cream. I have an awesome scratch recipe, but would love to do a WASC version.
The white chocolate truffle mixed w/ bettercream would be a good filling for the orange dreamsicle cake. You can use BUTTERcream as a crumbcoat, but absolutely NOT BETTERcreme---it'll "melt" the fondant.
For a pina colada filling I think a pineapple filling w/ coconut flavoring added would be yummy!
Macsmom, do you think that pumpkin cake would be carveable? It scared me when looking at how much oil, plus the pumpkin, plus the pudding & sour cream. I have an awesome scratch recipe, but would love to do a WASC version.
My pumpkin is too moist for carving. I did a topsy with it and it scared me half to death! I about fainted when I brought it to the baby shower and they asked if they could keep my lazy susan to display it on (I know, odd).. and then one of the guests proceeded to spin it!! Thank goodness it hadn't fallen - at least while I was still there.
OH! but the recipe I posted would likely be just fine for carving if you eliminate the oil and pudding - it would still have it's flavor and moistness.
My Pina Colada filling is the white chocolate truffle flavored with pineapple, and coconut pastry filling folded in (regular old sweetened coconut flakes would be fine - perhaps adding more Bettercreme).
motherof2boys - I made pineapple filling just by cooking down a can of crushed pineapple with a bit of sugar and cornstarch, I make coconut by cooking down coconut milk and coconut flakes with sugar and cornstarch. You could deffinantly just combine the two, if you ask me.
well my mom nixed the banna and pumpkin cakes (not her favs) so I'd like to go with the Caramel Frappuccino
but I notice it calls for 1½ cups of frapuccino mix ( from starbucks) , can I substitue with anything esle? I dont have that in my pantry and I dont think theres a starbucks open at this hour.
the cake is for this sunday so I'd like to start bakeing today.
Hmmm, nothing really substitutes for Starbucks, but you could try using caramel ice-cream topping in place of the sugar (adding an extra egg or egg white), and using brewed coffee in place of the water.
Or just make a caramel flavored (dulce de leche) cake.
I ended up making strawberry cake with dulce de leche, it was so yummy
Thanks for all your responses!! I picked up a DH mix today and may do one DH one BC to account for any problems people have reported using the DH mixes.
bturpin: did you use one white and one carrot or just two DH carrot mixes? Also, I am assuming you WASC'ed it (flour, sugar, creamer, cinnamon yogurt, etc.)? Thanks!
Sorry for so many questions, I just don't know if I want to do another trial carrot cake. By the way, what did you fill it with if you don't mind my asking. I made a cream cheese icing and a cream cheese SMBC. DH usually likes SMBC, but ended up liking the cream cheese icing better....I guess that's why it's the norm. Thanks again!!
I did both with the carrot cake mix (did NOT use the white mix) and then followed the recipe as stated like you said !!! I filled mine with cream cheese icing b/c that's what the customer requested! It was very yummy!!!
Thanks for the info!! I think cream cheese it will be!! Although...I do need to try the white choc truffle filling (haven't made that one yet!!).
The white truffle filling tastes a lot like an old fashioned cream cheese frosting
I need a chocolate fudge icing that is stable enough for decorating but very fudgey. The one that I use just gets really soft outside of the fridge. This is the recipe that I use. Any suggestions?
1c sugar
1c heavy cream
5 oz unsweetened chocolate
10 tbls butter
1 cup con. sugar
It tastes awesome but I need it to be more stable - TIA!
Good grief -- 10 pages went by with NO NOTICES!! 
Now I have soooo much catching up to do!! 
Is anyone else having this problem???
Good grief -- 10 pages went by with NO NOTICES!!
Now I have soooo much catching up to do!! Is anyone else having this problem???
Yep. If I don't get any notices for 48 hours I have learned to check on "my forum posts" - I always have to catch up.
If you receive an e-mail stating a new post to the topic and you do not click the link to look at it you will not receive any more updates. It is also stated in the e-mail sent so every time you get one you must click the link to receive the next update on the post.
from CC e-mail: "You can use the following link to view the replies made, no more notifications will be sent until you visit the topic."
Maybe that is what happen or not.
Macsmom thank for the mango curd! Why didn't I think of the nectar? I'm going to try it and I'm thinking of adding some real mango pureed, and when there's no mango at the supermarket I'm going to have to experiment withe the dried mangoes.
I have another question, when you fill your cakes ei:the tuxedo; doing that many layers of cake and filling do you go pretty thin on both? how tall are your cakes?
Another thing I noticed watching the pro-cake decorators on tv, when carving or stacking they don't seem to fill their cakes, they use a very thin layer of buttercream, so their cakes must be very tasty even though they look a little on the dry side.
I'm definetely into flavor plus give it to me a little dense and gooey and I'm on cloud 9.
2 cake mixes (1BC white & 1 DH white or strawberry)
1 1/2 c sugar
2 c cake flour
1 1/2 tsp salt
1 1/3 c strawberry daquiri mix
1/3 c water
1 c milk
2 c sour cream
6 whole eggs
1/4 c oil
2 tsp vanilla
1/2 tsp lorann strawberry (1 dram is too much for my personal taste)
This is the recipe that I was referring to that turned out foamy & not that great. Maybe I did something wrong?
The recipe that I posted used to be in the google doc, but has been replaced by this one.
Is this dry daiquiri mix?
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