MacsMom, would you mind adding the Blueberry Citrus recipe to the file? Thanks so much for your time in putting the recipes together. It is much appreciated! 
THANK YOU ALL AGAIN 
love the idea of graham cracker cake with the strawberry & banna , and the idea of banna mouse with fresh banna's in it thanks again ,can't wait to make this cake
Thanks! Now, does the soda have to be diet? ... do you think it will make a big difference if it's regular?
Thanks, guys!
I haven't used the regular soda either but have used the diet and the orange juice. 10 times out of 10 everyone preferred the orange juice to the soda although they said the soda was good too when they did a comparison taste test.
Okay, so I tried the orange dreamsicle with the regular soda. The taste is fantastic, definitely Orange Dreamsicle-ey ... but you're right, it's heavy and dense and I think it could have done without the extra sugar. Darnit! Live and learn!
So what is the quickest and easiest way to add a swirl in a cake? It seems like it always takes me a long time and it never gets distributed throughout the whole cake.
If this was already addressed, I apologize. I read most but not all 329 pages.
Today, I bought some "International Coffee - Vanilla Caramel Latte" instant coffee.
I am considering mixing it in with Bettercreme to make a flavored filling for a WASC French Vanilla cake. The Bettercreme I have is the already mixed from Sams, not the liquid. Has anyone tried using these coffees this way? Just looking for a different/easy coffee flavor combo that doesn't include chocolate.
If this was already addressed, I apologize. I read most but not all 329 pages.
Today, I bought some "International Coffee - Vanilla Caramel Latte" instant coffee.
I am considering mixing it in with Bettercreme to make a flavored filling for a WASC French Vanilla cake. The Bettercreme I have is the already mixed from Sams, not the liquid. Has anyone tried using these coffees this way? Just looking for a different/easy coffee flavor combo that doesn't include chocolate.
I think it would work fine. It might take a lot though to get a good flavor.
So, to experiment w/ the original WASC cake, would I just try different liquids for the water (same amount???) and different flavorings/extracts w/ different cake mix flavors? I love experimenting, but hate wasting the money/time when it bombs!!
Thanks, Ladies....y'all really are the BEST!
So, to experiment w/ the original WASC cake, would I just try different liquids for the water (same amount???) and different flavorings/extracts w/ different cake mix flavors? I love experimenting, but hate wasting the money/time when it bombs!!
Thanks, Ladies....y'all really are the BEST!
Yep 
Things we have learned to help you succeed:
~ Flavored mixes have more sugar which may cause the cake to sink, so use less sugar (1-3/4 c) in the recipe.
~ If adding fruit purees (with the exception of banana), add an extra egg white or two.
~ Ditto both of the above when using melted ice-cream.
~ Soda (rootbeer, orange, MtDew for lime, etc) improves the texture of the cake, IMO, so I use it whenever I can. I haven't yet tried using plain soda water in place of regular water, but I will eventually.
~ Coffee in chocolate heightens the flavor of chocolate, but trying to make a chocolate cake taste like coffee (mocha, espresso) is hard to do! I use LoRann coffee extract, but other's use instant coffee crystals - it's surprising how much more coffee it takes to taste it.
~ Liquids for flavoring to experiment with: look in the alcohol aisle for daquori drink mixes, try frozen concentrates (work best when 50/50 water), there is a huuge array of juices in the OJ section, Torani syrups, freeze seasonal coffee creamers (the bottle says not to, but I haven't noticed a difference).
I have also found that using alcohol, preferred vodka, improves the texture of the cake. I discovered this after making my own vanilla flavoring with vodka and vanilla beans. I used it for part of the liquid before it was ready to be vanilla flavoring. So it was more of a vanilla flavored vodka. You can also get flavored vodka's.
So many options....so little time, AND money, AND room in my clothes
So what is the quickest and easiest way to add a swirl in a cake? It seems like it always takes me a long time and it never gets distributed throughout the whole cake.
I layer, for example, chocolate, then white, then chocolate and white again, then swirl it around with a knife. 
So what is the quickest and easiest way to add a swirl in a cake? It seems like it always takes me a long time and it never gets distributed throughout the whole cake.
I layer, for example, chocolate, then white, then chocolate and white again, then swirl it around with a knife.
Great idea! What about when you swirl the fruit fillings through the mix? Basically the same thing, I assume?
Thanks!
If this was already addressed, I apologize. I read most but not all 329 pages.
Today, I bought some "International Coffee - Vanilla Caramel Latte" instant coffee.
I am considering mixing it in with Bettercreme to make a flavored filling for a WASC French Vanilla cake. The Bettercreme I have is the already mixed from Sams, not the liquid. Has anyone tried using these coffees this way? Just looking for a different/easy coffee flavor combo that doesn't include chocolate.
I think it would work fine. It might take a lot though to get a good flavor.
Maybe I would get more "punch" if I mixed it really strong and used it in place of the water in the cake. I could use a caramel filling, instead.
Yes....it's me again w/ another question...sorry! I just found bettercreme at our Sam's club. It comes in a 5 gallon container. I only do about one cake per month and won't use this everytime, so this will last a LONG time! Will it stay fresh that long, can I freeze it or is there anything else that can be done w/ it? Thanks (again)!
I would go to this thread if you have more questions about Bettercreme.
http://cakecentral.com/cake-decorating-ftopic-601193-930.html
So what is the quickest and easiest way to add a swirl in a cake? It seems like it always takes me a long time and it never gets distributed throughout the whole cake.
I layer, for example, chocolate, then white, then chocolate and white again, then swirl it around with a knife.
Great idea! What about when you swirl the fruit fillings through the mix? Basically the same thing, I assume?
Thanks!
Yep, it's cake, fruit, cake, fruit, cake, swirl.
I'm doing a cake for a 9th bday party this weekend. It is at a barn and will be a bbq, with not just kids, but families as well. The woman left the flavor choice up to me, saying that her daughter, the bday girl is easy to please. I thought this would give me a great opportunity to do a flavor combo that I don't always get to do. I get a lot of vanilla, wasc, lemon, chocolate variety...
I was thinking butter pecan with bavarian filling. I would love to get opinions on whether that is a good idea, or if I should stick with something a little more, summer/bbq-ish. ????
Macsmom - what is your most popular cake combo for kids parties?
THANKS!
I made the chocolate chip cookie cake. It is almost too moist. I made four 10" pans of them and they are all the same. Almost wet. I think next time I will use egg whites instead of the whole eggs. I used yogurt instead of sour cream and water for the liquid so don't know what else it could be. Maybe the brown sugar?
doc_farms - Is your party outside and does your bavarian filling need refridgeration? If so, I would use something else for a filling.
I am delivering it, so it shouldn't be outside for more than a couple hours. Do you think that would still work?
Any other complimentary filling ideas?
I'm doing a cake for a 9th bday party this weekend. It is at a barn and will be a bbq, with not just kids, but families as well. The woman left the flavor choice up to me, saying that her daughter, the bday girl is easy to please. I thought this would give me a great opportunity to do a flavor combo that I don't always get to do. I get a lot of vanilla, wasc, lemon, chocolate variety...
I was thinking butter pecan with bavarian filling. I would love to get opinions on whether that is a good idea, or if I should stick with something a little more, summer/bbq-ish. ????
Macsmom - what is your most popular cake combo for kids parties?
THANKS!
My most requested kids cake is Rainbowlicious. Next is Orange Dreamsicle and Rootbeer Float. Cookies-n-Cream is also popular.
I made the chocolate chip cookie cake. It is almost too moist. I made four 10" pans of them and they are all the same. Almost wet. I think next time I will use egg whites instead of the whole eggs. I used yogurt instead of sour cream and water for the liquid so don't know what else it could be. Maybe the brown sugar?
It shouldn't have been the brown sugar... Did it bake at 325 for a minimum of 50 mins? My cakes usually take an hour.
For the chocolate graham cracker cake, Piccolo made a mistake by using 1 white cake mix and 1 chocolate. Is this the recipe for it or is it now 2 boxes of chocolate mix?
I made the chocolate chip cookie cake. It is almost too moist. I made four 10" pans of them and they are all the same. Almost wet. I think next time I will use egg whites instead of the whole eggs. I used yogurt instead of sour cream and water for the liquid so don't know what else it could be. Maybe the brown sugar?
It shouldn't have been the brown sugar... Did it bake at 325 for a minimum of 50 mins? My cakes usually take an hour.
It was defintely done. Just had a hard time stacking because it was soft and really moist. It wanted to break a part.
For the chocolate graham cracker cake, Piccolo made a mistake by using 1 white cake mix and 1 chocolate. Is this the recipe for it or is it now 2 boxes of chocolate mix?
I think either way would work. I'm going to stick with 1 of each because that really came out a perfect balance of chocolate and graham flavors for what I was going for, but on the other hand...I don't believe there's such a thing as too much chocolate so using both chocolate mixes couldn't be bad at all.
HI again, I was wondering what cake flavor everyone likes best with a cannoli fillling?
For the chocolate graham cracker cake, Piccolo made a mistake by using 1 white cake mix and 1 chocolate. Is this the recipe for it or is it now 2 boxes of chocolate mix?
No, I posted a recipe idea for a Chocolate Covered Graham Cracker inspired by Piccolo - I want to experiment with all chocolate vs 1 white 1 chocolate.
Macsmom,
silly question, but is the cookie & cream receipe for cake the same as the the one in doc.google for cupcakes?
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