Has anyone ever made the margarita cake without the tequila? Just wondering what could be used as a substitute (I'm assuming omitting it would make a cake too dry).

So just to make sure i understand for the future...when using the frozen juice concentrate do you just measure the amount straight from the can or do you mix it with some liquid and then measure?

The only problem I have found with using liqour in my cakes is that it tends to dissapear .....usually in someone else's mouth

Thank you!!!

I hate to write in the forums when I am all stressed out sounding so please forgive me but I have that very important big cake coming up for the charity event and i am wondering so many things!!!!

1: when the description is given for what cake pan sizes the wasc recipe fills, how many layers of cake is that? If it says 6,8, 10 in rounds, is it one cake layer of each or enough for two 2in layers?

I am making a 6,8, 12, 16. all different flavors of course but am getting so confused trying to figure how many wasc batches i need....

2:I have made the graham cracker cake a long time ago but remember it crumbling apart when cut and served...did I do something wrong?

3:I have used orange cream flavor from Lorann for the dreamsicle cake but notice now it simply says orange. I loved the flavor but should I switch to orange? and how many drams? or just store bought?

4: I want to cover one of the cakes in ganache not buttercream which I have done in the past but cant find the recipe or correct ratio anymore!

5:and last, I have only ever worked with sugarshacks bc but would like to try macsmom's. anyone compare the two? and can I do it with regular shortening if I cant get the high ratio?

I am soooo sorry for the crazy long post....thank you in advance to my cake friends who have always been so supportive?

steph

I don't know the answer to most of those questions. But for (1) it's talking about a single layer. So, if it says, 6, 8, 10, then you can fill 1 6in pan, 1 8in pan and 1 10in pan with one batch of batter. I know you can do a half batch. I would imagine if the eggs are evenly divisible, you could do a quarter batch for the 6 in tier (two 6 in layers). I usually do a half batch and then just make cupcakes or some other random size with the leftover and let my family/friends enjoy.

After a little more calculation (this is based on you filling your pans 2/3 full, that they are 2" pans and that you are making 2 layers per tier). Here is what I found (based purely on mathematical calculations - someone with more experience should verify these):

- You will need a half batch for your two 6in layers - you will have batter left over.
- You will need a full batch for your two 8in layers - you will have batter left over (though you could probably get by with a half batch, but I think your layers would be pretty thin).
- You will need a full *plus* a half batch for your two 12in layers - you will have a little batter left over.
- You will need at least two full plus a half batch for your 16 in layers (you will be just shy of the amount you really need) - three batches will give you enough plus extra.

I hope this is helpful. I can post my actual calculations if you need them. They're based on the volume of a cylinder (your cake pan is technically a cylinder - which yields the volume in cubic inches) and that there are 14.4375 cubic inches in a US cup.

I love coming up with flavors..gotta post so I can watch this thread! )

Thank you for taking the time to do that, it is a great start for me on my list of unknowns and helps sooooo much!!!! That adds up to about 48 egg whites and 9 whole eggs!!! Can I buy egg whites instead of all those eggs and wasted egg yolks?

Any of your egg "substitutes" (like egg beaters) are egg whites only - they are usually found next to the eggs at the grocery store. According to the egg beaters website (http://www.eggbeaters.com/recipes/faq.jsp - question 16), 1 egg white = 2 tbsp Egg Beaters. So, 48 egg whites would be 96 tbsp of Egg Beaters, which is 6 cups (or 48 oz).

MacsMom I have your caramel cake in the oven and it smells so good! Thanks so much for the recipe. What would you use for the filling and what would you use for the icing? I have Whip and Ice

Thanks so much

Caramel Cake turned out so yummy!!!! I decided on the Dulce de Leche with the Carnation milk recipe added to the Whip and Ice (another version of Bettercreme type icing) for the icing and the White truffle filling (MacsMom version). Would it be Caramel overload if I added a teaspoon of the Lorann Caramto the White Truffle Filling or should I leave it as is to have some differencial in the flavorings?

Thanks for any help

fertluv3
Posted: Sat Apr 03, 2010 8:57 am Post subject:

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Caramel Cake turned out so yummy!!!! I decided on the Dulce de Leche with the Carnation milk recipe added to the Whip and Ice (another version of Bettercreme type icing) for the icing and the White truffle filling (MacsMom version). Would it be Caramel overload if I added a teaspoon of the Lorann Caramto the White Truffle Filling or should I leave it as is to have some differencial in the flavorings?

Thanks for any help



If I can ask....what is the recipe you are talking about for the dulce de leche because I am having trouble finding it. Thanks for the help.[/quote]

Dandelion and MacsMom, thank you so so much!

I am going to try the box of pudding in the smores and hope for the best plus I will grind up the graham crackers in a food processor instead of by hand so they will be finer.

I will go back and revisit the cups of batter per pan but the 7 cup, 14 cup estimate is great to know.

As for the ganache, I cant believe I could forget, lol! I dont think I whipped it but I truly dont remember. I did it for an odd shaped cake so it formed a kind of shell on the outside that could be smoothed beautifully with a warm knife....I will start searching and just go for it.

I may stick with the orange cream because the batter was delicious and truly tasted like a creamsicle bar! But maybe I will do half orange just to get a better depth of flavor!

.....oh and that caramel cake sounds yummy~~~~!!

It's good to know that my calculations were pretty close - I calculated 14.5 cups of batter for the full recipe!

I would like some opinions on this recipe for lemon filling from an older B.C. cookbook that is used for a jelly roll.

I like the filling - has a nice tart/sweet flavor - even though I feel like I can taste the cornstarch, but I think it is too thin for a cake filling. I had an open pkg of Knox gelatin that was just over 1 tsp. It thickened up a bit in the fridge but thins out at room temp.

How much gelatin should I use to make it nice consistency for filling without being absorbed into the cake? Can I make it without the cornstarch if I use enough gelatin?

Here's the recipe:

3/4 cup sugar
3 TBL cornstarch
1/4 tsp salt
3/4 cup water
1 tsp. grated lemon peel
1 Tbl margarine or butter
1/3 c lemon juice

Mix sugar, cornstarch salt. Stir in water. Cook/ stir constantly until thickens and boils. Boil and stir 1 minute. Remove from heat; add lemon peel, margarine, lemon juice.

Thanks

So if you use a filling with frostin pride....can it stay out over night or just the day of the event? Could make a lemon mousse that way maybe...

I could use a lemon curd - some I've tried taste to eggy for me. Maybe I'm just getting too picky or my taste buds are changing cause I seem to taste things I wouldn't have noticed months ago. Also I like the tart and sweet flavor of this filling. I'll just experiment more with adding extra gelatin.

Steffla: I was going to try it as a lemon mousse too when I get the consistency right

I do believe Frostin Pride is like Bettercream. If that's the case, my carton of Bettercream says 5 days room temp

I use the Whip and Ice which is also the same as Frostin Pride and Bettercreme and it is 5 days as well.