I wonder what chocolate eggnog cake would be like? I saw a recipe for hot chocolate eggnog and it gave me a thought.
Also, I made both an eggnog cake and caramel cake this weekend and realized that caramel and eggnog flavors are very similar - caramel filling for an eggnog cake would be a great complement!
Did you use eggnog or eggnog creamer? I think regular eggnog gives cake a very distinct flavor. Good to know about the caramel filling!
Did you use eggnog or eggnog creamer? I think regular eggnog gives cake a very distinct flavor. Good to know about the caramel filling!
Regular eggnog; I added nutmeg and LoRann rum flavor, but I think it definitely could've used LoRann eggnog, as well. (I didn't have any).
Thanks so much dandelion56602!! now just 2 more flavors to go! I know they love Horchata...OH! and I know both nationalities love Pina colada...So I can maybe use that too...and no one can go wrong with chocolate either but whats good from the list of gourmet flavors?
My asian friends prefer the lemon cake with white-chocolate filling - even with a milk chocolate filling. But when I make for them, I use one white cake mix, one lemon cake mix, and Princess emulsion (a lemon/almond/vanilla flavoring) - it's a much lighter cake than the lemon cake with lemonade concentrate.
Thanks...I dont feel so overwhelmed now...
I hate to switch topics but...do anyone use airbrushes? and what type is good? I see some cheap one that cost like $9.00 (without compressor) and do they works as good as the hundred dollar ones? I'm in such a tight budget but I also hate kneading red, black, green and blue colors to fondant and I think an airbrush will save my life...
and I can probably airbrush while holding the baby! hehehe
Well, I just ate some eggnog icecream w/ some Oreos. I have to say that the chocolate w/ the eggnog was quite yummy. Eggnog & pumpkin also go well together
Thanks so much dandelion56602!! now just 2 more flavors to go! I know they love Horchata...OH! and I know both nationalities love Pina colada...So I can maybe use that too...and no one can go wrong with chocolate either but whats good from the list of gourmet flavors?
My asian friends prefer the lemon cake with white-chocolate filling - even with a milk chocolate filling. But when I make for them, I use one white cake mix, one lemon cake mix, and Princess emulsion (a lemon/almond/vanilla flavoring) - it's a much lighter cake than the lemon cake with lemonade concentrate.
Thanks...I dont feel so overwhelmed now...
I hate to switch topics but...do anyone use airbrushes? and what type is good? I see some cheap one that cost like $9.00 (without compressor) and do they works as good as the hundred dollar ones? I'm in such a tight budget but I also hate kneading red, black, green and blue colors to fondant and I think an airbrush will save my life...
and I can probably airbrush while holding the baby! hehehe
I want an airbrush for the amazing looks that Cake Girls and Rosebud Cakes achieve witht heri amazing creations... So I'd love to know if anyone knows of a good one too!
I wonder what chocolate eggnog cake would be like? I saw a recipe for hot chocolate eggnog and it gave me a thought.
Also, I made both an eggnog cake and caramel cake this weekend and realized that caramel and eggnog flavors are very similar - caramel filling for an eggnog cake would be a great complement!
Hello MacsMom I am looking for the eggnog recipe could you please share with me....thank you!!!
I don't know if anyone posted an eggnog cake recipe but you can just make the WASC and substitute the liquid with eggnog and a little rum if you want or add some rum flavoring. Add a little nutmeg and cinnamon too if you want
I don't know if anyone posted an eggnog cake recipe but you can just make the WASC and substitute the liquid with eggnog and a little rum if you want or add some rum flavoring. Add a little nutmeg and cinnamon too if you want
thank you so much
I made my daughter's 5th birthday cake this past weekend -- one tier chocolate with peanut butter mousse and chocolate fudge filling and one tier vanilla butter cake with chocolate chip cookie dough layered on top of a layer of white chocolate Frostin' Pride. I mean to tell you, I was wary of the texture contrast between the cookie dough chips and the cake, but that was one of the best fillings I have ever made. Friends and family were calling the next day to see if there were any leftovers!! I admit it...I ate it with a spoon!!!
GrandmaG - I'm a big fan of making hot chocolate with half water half eggnog instead of all water/milk. It's soo tasty! I'd love a hot cocoa eggnog recipe. Delish!
I don't know if anyone posted an eggnog cake recipe but you can just make the WASC and substitute the liquid with eggnog and a little rum if you want or add some rum flavoring. Add a little nutmeg and cinnamon too if you want
That's what I did and it wasn't very eggnog-y I thought it definitely could've used LoRann eggnog flavoring. I replaced all of the liquid with eggnog, added 1 tsp nutmeg and a dram of LoRann rum flavoring. (I didn't have the eggnog flavor)
Hi!I would love to try the gingerbread cake with eggnog filling but can't find the eggnog filling recipe anywhere.Can someone please help me.Thank you!
I just made the mascarpone filling recipe in the google doc, but added a dram of eggnog flavoring (I did end up finding it after all), and substituted cream cheese for mascarpone and eggnog for the condensed milk. Tasted great!
I just made the mascarpone filling recipe in the google doc, but added a dram of eggnog flavoring (I did end up finding it after all), and substituted cream cheese for mascarpone and eggnog for the condensed milk. Tasted great!
Hello I will love to try this one could you send me the recipe please
Thanks so much dandelion56602!! now just 2 more flavors to go! I know they love Horchata...OH! and I know both nationalities love Pina colada...So I can maybe use that too...and no one can go wrong with chocolate either but whats good from the list of gourmet flavors?
My asian friends prefer the lemon cake with white-chocolate filling - even with a milk chocolate filling. But when I make for them, I use one white cake mix, one lemon cake mix, and Princess emulsion (a lemon/almond/vanilla flavoring) - it's a much lighter cake than the lemon cake with lemonade concentrate.
Oh I have never had lemon cake with white choc filling.. It does sound yummy.. There are so many flavors and ideas withen this thread.. Sending out a big thank you to everyone
I just made the mascarpone filling recipe in the google doc, but added a dram of eggnog flavoring (I did end up finding it after all), and substituted cream cheese for mascarpone and eggnog for the condensed milk. Tasted great!
Hello I will love to try this one could you send me the recipe please
Cristi-Tutty, just click on the google doc (in the signature of Macsmom, bobwonderbuns, and several others, I believe) ... it's under "Fillings". I just use the mascarpone recipe, with the above substitutions. Good luck!
In my signature there is a thread called the recipe links are here -- find the one you want and that leads you to all the google docs.
No problem! And thanks, bobwonderbuns, for staying so on top of the updates, you rock!
On another note, I haven't used cranberry nearly enough, and figured I'd give it a whirl. I made three versions of cranberry goodies today which I can't wait to taste later this week.
1.- Cranberry spritzer - champagne cake with white chocolate truffle- cranberry filling.
2.- Orange cream cake ("cream" because of the cake, not the flavoring; orange flavor, not orange cream), cranberry filling.
3.- White chocolate cake with dried cranberries, and white chocolate ganache alternating with cranberry filling.
Actually, I haven't yet filled the cakes ... so if anybody has a great suggestion regarding one of the above, please feel free to make it before I've committed to something by laying filling to cake!
You're welcome! I figured I wasn't the only one trying desperately to keep track of all the google docs!
I made a red velvet cake for a potluck yesterday and added a bit of eggnog to the cream cheese icing. it was awesome!
Just made the gingerbread cake again with Macsmom's white truffle flavored with a little lemon oil ... Holy cow, great combination! I wish I could have kept the whole thing!
Macsmom--I've been making your buttercream and I love it! It's my new favorite. I made it for a chocolate cake recently and used Peppermint Mocha coffee creamer instead of vanille--it was a huge it!
I just have a question--I'm out of hi-ratio shortening and the store were I had bought it before doesn't seem to be stocking it anymore. Can I use regular shortening? Should I tweek the recipe in anyway if I do?
Thanks! Hopefully I'll start getting my updates in my email again--I've missed out on a lot!!
Macsmom--I've been making your buttercream and I love it! It's my new favorite. I made it for a chocolate cake recently and used Peppermint Mocha coffee creamer instead of vanille--it was a huge it!
I just have a question--I'm out of hi-ratio shortening and the store were I had bought it before doesn't seem to be stocking it anymore. Can I use regular shortening? Should I tweek the recipe in anyway if I do?
Thanks! Hopefully I'll start getting my updates in my email again--I've missed out on a lot!!
Regular shortening is fine, but I've heard the new Crisco is trans-fat free and doesn't work as well, though I haven't had trouble. You should use 1/4 cup more, but try using 1/4 c butter to put the fat back in. Apparantly to remedy issues with trans-fat free you're supposed to use a little butter.
Question for you: I have a request for Candy Cane Cocoa cake - would the Peppermint Mocha work well for this?
Macsmom--I've been making your buttercream and I love it! It's my new favorite. I made it for a chocolate cake recently and used Peppermint Mocha coffee creamer instead of vanille--it was a huge it!
I just have a question--I'm out of hi-ratio shortening and the store were I had bought it before doesn't seem to be stocking it anymore. Can I use regular shortening? Should I tweek the recipe in anyway if I do?
Thanks! Hopefully I'll start getting my updates in my email again--I've missed out on a lot!!
Regular shortening is fine, but I've heard the new Crisco is trans-fat free and doesn't work as well, though I haven't had trouble. You should use 1/4 cup more, but try using 1/4 c butter to put the fat back in. Apparantly to remedy issues with trans-fat free you're supposed to use a little butter.
Question for you: I have a request for Candy Cane Cocoa cake - would the Peppermint Mocha work well for this?
Thanks!
Yes, I think it would be great for that! I actually add some of this creamer to my boys' hot chocolate--they love it!! I know you have a hot cocoa cake recipe--maybe make that with the peppermint mocha buttercream. I forgot to add that when I made mine I added a little coffee and chocolate Lorann flavoring to my buttercream (not the whole drams--just a little of each). So mine had more of that mocha flavoring to it. Just the creamer would be more of a subtle peppermint taste. Hope that helps!
I have a question for the gingerbread cake,is the small t stands for tablespoon or teaspoon.Thanks!
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