Did you cook your bacon in the oven?
I nuke it, then drain it nice & well on several changes of paper towels. Bacon grease is yummy on a breakfast plate but not so much on cake. 
Did you cook your bacon in the oven?
I nuke it, then drain it nice & well on several changes of paper towels. Bacon grease is yummy on a breakfast plate but not so much on cake.
Oh great, that's a lot easier than making it in the oven. Thanks!
ok I really want to make the caramel pecan cake recipe by dandelion,
but does not said how many eggs to use, somebody help please.
Ok, so I made the maple cake, like Mascmom suggested...DELICIOUS! All I did was add about a 1/2 tsp. of nutmeg and 2 slices of finely chopped CRISP bacon. Then, for the frosting, I mixed 1/2 cup of both butter and shortening, 1/2 tsp. maple extract, 1/2 tsp. butter extract, 1/4 tsp. salt, 3 slices of finely chopped CRISP bacon, 4 cups of powdered sugar and 3/4 cup to 1 cup of heavy whipping cream. Really did taste like pancakes and bacon. My family was very surprised....and so was I!
Thank you to everyone for the amazing cake idea/flavour combinations 
MacsMom you have inspired me to be more creative!! Thank you for sharing your recipes....I have plans to make some cuppies this weekend to try out some (I currently have the creamsicle cuppies in the oven now and the house smells wonderful)
I would like to make cupcakes that taste like a fruit pizza that I often make, it has a sugar cookie bottom frosted with a cream cheese frosting and then sprinkled with fresh fruit to look like a pizza. Is there anyway to make a sugar cookie cupcake and then put cream cheese frosting and fruit on it? Any ideas or thoughts would be so appreciated - thanks!!
I would like to make cupcakes that taste like a fruit pizza that I often make, it has a sugar cookie bottom frosted with a cream cheese frosting and then sprinkled with fresh fruit to look like a pizza. Is there anyway to make a sugar cookie cupcake and then put cream cheese frosting and fruit on it? Any ideas or thoughts would be so appreciated - thanks!!
Yep! Just crush sugar cookies to a fine crumb in a food processor, you'll use the WASC recip but use 1 cup of the sugar cookie crumbs and 1 cup flour, 4 tsp vanilla. Top with your cream cheese frosting (used on the pizza) and sliced kiwi, strawberries, and banana (or whatever you use).
You could also layer them as a cake filling...
I'm thinking about a strawberry cake with mini chocolate chips in it. I would like to incorporate a bakeable cheesecake filling....any suggestions? How to frost? etc.? I want it to taste like chocolate covered strawberry cheesecake. I'm making them into cupcakes, this time. Thanks for the help
I'm thinking about a strawberry cake with mini chocolate chips in it. I would like to incorporate a bakeable cheesecake filling....any suggestions? How to frost? etc.? I want it to taste like chocolate covered strawberry cheesecake. I'm making them into cupcakes, this time. Thanks for the help
The bakeable filling is 1/3 sugar, 8 oz cream chz, and 1 egg. You could add mini choc chips to it or strawberry flavoring. Just plop a spoonful over half the batter and top with more batter, bake as usual.
I'm thinking about a strawberry cake with mini chocolate chips in it. I would like to incorporate a bakeable cheesecake filling....any suggestions? How to frost? etc.? I want it to taste like chocolate covered strawberry cheesecake. I'm making them into cupcakes, this time. Thanks for the help
The bakeable filling is 1/3 sugar, 8 oz cream chz, and 1 egg. You could add mini choc chips to it or strawberry flavoring. Just plop a spoonful over half the batter and top with more batter, bake as usual.
Thank you soooo much! I knew you'd have an answer 
Wow in the past 3 days I have been looking over this thread and there is so much to offer.....
Thanks for all the sharing ! This is what makes CC awesome !
Sorry if this doesn't belong in this forum, but I haven't been able to find one where I tho't it fit. A while back, I saw an instruction video showing how to make ganache, but I can't find it now. Does anyone know where it is??
[quote="MacsMom"]...I know! My mom brought me a recipe for honeycomb last night and my mind went immediately to. "How can I use crushed up honeycomb in a cake?" A honey cake?
1 dram of LoRann = 1 teaspoon. It is very concentrated flavoring so 1 dram is usually all you need to add to a double recipe like the WASC or to buttercream.[/quote
Sometimes I use the emulsions from Lorann ie: Princess emulsions (butter/vanilla) Are those as strong as the oils or should I use more?
Thanks!
I don't exactly come up with them myself though. Strawberry lemonade, s'mores, sourcream blueberry (pie at Marie Calendar's), popsicle (cherry pineapple), etc. were all my inspirations.
Cherry pineapple popsicles are my absolute favorite, I will definitely be trying it! I have tried your irish cream recipe but it sunk badly in the middle and took forever to bake the middle. 
It was only a 6" round and I had to make 2 so the next one I used a flower nail and still the same thing. I went out and bought an oven thermometer to be sure the temps where right and they were dead on. Have you made this recipe before or is it one you haven't tried yet? Just wondering what I did wrong...... thanks
[quote="pinkbox"]I was fishing around trying to get information on the Pastry Pride and Frostin Pride along with the Bettercream and here is some information I found about it for those of you who use it or those of us who want to try it.
http://answers.yahoo.com/question/index?qid=20060911153314AA0uXw8
talks about how its frozen and how to thaw and coloring... etc. Hope this helps someone....
Im on a quest to get it here to TeXAS!
Great info on pastry pride pinkbox, I was always weary about leaving pastry pride out of the fridge but looks like 24 hrs is safe! Yay! Thanks 
Which frosting is the best one for the S'mores cake? Thanks!
[quote="divinecc"]
...I know! My mom brought me a recipe for honeycomb last night and my mind went immediately to. "How can I use crushed up honeycomb in a cake?" A honey cake?
1 dram of LoRann = 1 teaspoon. It is very concentrated flavoring so 1 dram is usually all you need to add to a double recipe like the WASC or to buttercream.[/quote
Sometimes I use the emulsions from Lorann ie: Princess emulsions (butter/vanilla) Are those as strong as the oils or should I use more?
You use emulsions the same as you use extracts. They are not stronger, but they don't contan alcohol so the flavor doesn't bake out as much as extracts might.
Thanks!
I don't exactly come up with them myself though. Strawberry lemonade, s'mores, sourcream blueberry (pie at Marie Calendar's), popsicle (cherry pineapple), etc. were all my inspirations.Cherry pineapple popsicles are my absolute favorite, I will definitely be trying it! I have tried your irish cream recipe but it sunk badly in the middle and took forever to bake the middle.
It was only a 6" round and I had to make 2 so the next one I used a flower nail and still the same thing. I went out and bought an oven thermometer to be sure the temps where right and they were dead on. Have you made this recipe before or is it one you haven't tried yet? Just wondering what I did wrong...... thanks
Your pans may have been too full. I've found that 6" and 7" cakes tend to sink more than larger pans, but they seem to bake perfectly better when I don't fill them as full as I typically would a larger pan (and yes, they rsie to the rim).
Also, I discovered that cakes with alcohol rise better when I lower the fat, like using light sour cream or less creamer. I actually use fat-free vanilla creamer now for most of my cakes.
Thanks!
I don't exactly come up with them myself though. Strawberry lemonade, s'mores, sourcream blueberry (pie at Marie Calendar's), popsicle (cherry pineapple), etc. were all my inspirations.Cherry pineapple popsicles are my absolute favorite, I will definitely be trying it! I have tried your irish cream recipe but it sunk badly in the middle and took forever to bake the middle.
It was only a 6" round and I had to make 2 so the next one I used a flower nail and still the same thing. I went out and bought an oven thermometer to be sure the temps where right and they were dead on. Have you made this recipe before or is it one you haven't tried yet? Just wondering what I did wrong...... thanks Your pans may have been too full. I've found that 6" and 7" cakes tend to sink more than larger pans, but they seem to bake perfectly better when I don't fill them as full as I typically would a larger pan (and yes, they rsie to the rim).
Also, I discovered that cakes with alcohol rise better when I lower the fat, like using light sour cream or less creamer. I actually use fat-free vanilla creamer now for most of my cakes.
I don't think my pans were too full, I use 3 " pans and filled with 1" of batter. I have always wondered if "light" sour cream, yogurts, icecream, etc would work but I figured it would be the opposite and not work as well. That is good to know I am going to try it next time! Are there any of your cake recipes on your google doc that you wouldn't recommend using "light" products? Just curious 
Thanks so much for all your help, you are so willing to share all you know....its great.
-Your pans may have been too full. I've found that 6" and 7" cakes tend to sink more than larger pans, but they seem to bake perfectly better when I don't fill them as full as I typically would a larger pan (and yes, they rsie to the rim).
Also, I discovered that cakes with alcohol rise better when I lower the fat, like using light sour cream or less creamer. I actually use fat-free vanilla creamer now for most of my cakes.
I don't think my pans were too full, I use 3 " pans and filled with 1" of batter. I have always wondered if "light" sour cream, yogurts, icecream, etc would work but I figured it would be the opposite and not work as well. That is good to know I am going to try it next time! Are there any of your cake recipes on your google doc that you wouldn't recommend using "light" products? Just curious Thanks so much for all your help, you are so willing to share all you know....its great.[/quote]
Nope! Light products always work great. Sugar-free pudding, diet soda, fat-free creamers and ice-cream, light yogurts... Champagne is my favorite liquid to use, actually. I've used it in several recipes and you can't tell that champagne was added.
Mmmmm...champagne what a great idea, I tend to lick the spoon and bowl after maybe I can get a little buzz! 
Tonight I made some Orange Dreamsicle cupcakes and I used the whimsical bakehouse buttercream... and oh my so very good !
For the root beer I got great response when I used the root beer glaze and root beer buttercream inside. I added the anise extract to the cake batter as suggested by macsmom and that was the best advice ever! I will pass along the recipes for the root beer glaze and buttercream if they are not in the google doc. I dont remember where the recipes came from. Just let me know!
Steffla, I am curious to know how you used these fillings? I am making a cake for my friend's daughter's 6th birthday in a couple of weeks and I'm looking for a good balance of flavors. Did you lay down the buttercream first with the glaze on top between each layer? Or did you alternate glaze and buttercream? If so, didn't the glaze soak into the cake? Does it add too much root beer flavor? I was thinking maybe a layer of cake, vanilla mousse, cake, rootbeer buttercream w/glaze, cake, vanilla mousse, cake? What did you find was the best combination? Thanks for all your help and for the help of everyone on this thread!
Has beer cake and bc been discussed yet? I'm not really a drinker only occassionally at social gatherings, but I have had beer and pretzels together, the perfect combination.
If I use beer for my liquid in the batter (I'm thinking chocolate) is that enough or should I soak the cake with it also? Make it like simple syrup or just cook off the alcohol?
If I was making cupcakes, I would sprinkle crushed pretzels on top; besides putting it on the cake (cake will be decorated) how could I incorporate the pretzel without it getting soggy or would it?
I have another root beer float cake question. I know that MacsMom suggests swirling the root beer cake with vanilla WASC. I was wondering if anyone had tried making the vanilla WASC with cream soda for the liquid? Thoughts? If I were going to do this, would I just do a straight liquid substitution or would I need to alter other ingredients as well?
I have another root beer float cake question. I know that MacsMom suggests swirling the root beer cake with vanilla WASC. I was wondering if anyone had tried making the vanilla WASC with cream soda for the liquid? Thoughts? If I were going to do this, would I just do a straight liquid substitution or would I need to alter other ingredients as well?
Oooh, that would be good! If you can find diet cream soda, use that. I'm sure it would be fine with regular. No changes necassary, just 2-2/3 c cream soda.
Has beer cake and bc been discussed yet? I'm not really a drinker only occassionally at social gatherings, but I have had beer and pretzels together, the perfect combination.
If I use beer for my liquid in the batter (I'm thinking chocolate) is that enough or should I soak the cake with it also? Make it like simple syrup or just cook off the alcohol?
If I was making cupcakes, I would sprinkle crushed pretzels on top; besides putting it on the cake (cake will be decorated) how could I incorporate the pretzel without it getting soggy or would it?
You could stir pretzels into the fudge filling, probably. A Guiness cake (chocolate WASC and 2-2/3 c Guiness) has been done, but I don't recall if it had enough beer taste.
Making a regular beer cake, I would use a strong beer, like an IPA, for a good beer flavor.
I think a salted caramel cake with pretzels would be great, perhaps stir caramels into a white fudge...
Which frosting is the best one for the S'mores cake? Thanks!
I'm sorry, but I still need help...thank you!
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