Thanks Laura! I will definitely be making this sometime!
any suggestions on a filling for butter pecan cake?
Maple filling: Maple cream cheese filling
Maple flavoring whipped into Pastry Pride
Maple flavoring whipped into a Mousse
I'm going for the MAPLE here! 
Is anyone watching this topic who is NOT getting email notices? That's happening to me.
Yep, ME.
Perhaps its related to web upkeep, as the Avatars aren't working, inserting pix into a thread don't work, changing my Profile and hitting the save button doesn't hold, either.
So I just go into my posted threads and keep track that-away.
I'm going to have to start taking extreme measures too, I'm not getting email notices for anything anymore. 
Posting just so I can save this one...need a weekend to catch up on the entries though...Lol.
Great thread!
Had a thought - what if I chopped up some snickerdoodle cookies and mixed it into either buttercream or a custard? I don't have access to Frostin Pride or Bettercreme - I live in the sticks. Would it be weird or wonderful to have chopped up cookies in the filling?
I wondered if you tried this? Would the cookies go soft & smushy soaking up the filling? Or biting into a cake that has a different texture?
I actually haven't made that cake yet, but I'm going to be making it for Thanksgiving. I decided against chopping up the cookies. There is a big thread somewhere on CC about baking a cookie the size of your tiers to put in between the cake tiers, so I'm going to be trying that. You put a layer of buttercream between each cake tier and the cookie "tier". I guess the buttercream softens the cookie enough to cut into it - it should be fun! I won't find out until tomorrow how well it works! 
I wondered why no one has been posting on this thread and find that I, too, haven't been receiving notices!
As to the cookies in the filling, I chopped up Oreos and mixed them into my BC and they stayed nice and crunchy for the two days the cake lasted. Oreos do have a lot crisper texture than my home made snickerdoodles, however. Maybe that is why it worked.
I actually haven't made that cake yet, but I'm going to be making it for Thanksgiving. I decided against chopping up the cookies. There is a big thread somewhere on CC about baking a cookie the size of your tiers to put in between the cake tiers, so I'm going to be trying that. You put a layer of buttercream between each cake tier and the cookie "tier". I guess the buttercream softens the cookie enough to cut into it - it should be fun! I won't find out until tomorrow how well it works!
I made that cake....the general opinion was it was 'dry' so make sure you put in a healthy-dose of frosting with the cookie! I haven't made that cake again....I had made a WASC and a sugar cookie...to me, it was "dry" too. And I'm a frostin' gal! anyway....that's my opinion as humble as I can be.
Macsmom, I made your cinnamon roll cake, (using King Arthur's Cinnamon Flav-R-Bites), recently and wanted to tell you that it was the very best tasting cake I've ever made. It was the birthday cake for my sister and everyone present said that is the one they want next. The only trouble is, that is what people say about any of the cakes found in this thread; there are just too many to try to stop at one!
This is a great thread. The possibilities are endless. (As it appears to be---also my waistline!)
Thanks,
Jan
Macsmom, I made your cinnamon roll cake, (using King Arthur's Cinnamon Flav-R-Bites), recently and wanted to tell you that it was the very best tasting cake I've ever made. It was the birthday cake for my sister and everyone present said that is the one they want next. The only trouble is, that is what people say about any of the cakes found in this thread; there are just too many to try to stop at one!
This is a great thread. The possibilities are endless. (As it appears to be---also my waistline!)
Thanks,
Jan
Thanks! I got the same response when I made it for a friends birthday. Later I made the French Toast cake for her son: Maple and cinnamon. They liked that one even more!
Quest. on Cookies & Cream (Oreo) cake: Has anyone tried it with Dark Chocolate cake recipe and what was the results? Was the oreos "lost in the chocolate" or did it give the chocolate cake a good punch? I plan to ice with Oreo BC. I plan to use scratch dk choc cake recipe, if that helps.
(I started going thru all the pages, gasp, just ran out of time.)
Also, I made Cinnamon-Roll-CinnaBon Cuppies that were OMG I thought I'd died good! Used Cinnamon Roll Coffee Creamer (liquid) and also cinnamon-roll yogurt. Paired w/SMBC. Yum it is my absolute favorite cake!
Quest. on Cookies & Cream (Oreo) cake: Has anyone tried it with Dark Chocolate cake recipe and what was the results? Was the oreos "lost in the chocolate" or did it give the chocolate cake a good punch? I plan to ice with Oreo BC. I plan to use scratch dk choc cake recipe, if that helps.
(I started going thru all the pages, gasp, just ran out of time.)
Also, I made Cinnamon-Roll-CinnaBon Cuppies that were OMG I thought I'd died good! Used Cinnamon Roll Coffee Creamer (liquid) and also cinnamon-roll yogurt. Paired w/SMBC. Yum it is my absolute favorite cake!
They don't exactly give it a "punch", but you can still see the cookie pieces inside the cake, although most of the white filling melts away.
They don't exactly give it a "punch", but you can still see the cookie pieces inside the cake, although most of the white filling melts away.
If the cuppies are frozen (for 3 days) and then brought to room temp in their container, will the cookie pieces be soft and smushy or do they stay crunchy?
Anyone tried freezing tactic?
Just wanted to update on the two cakes I made for Thanksgiving. I made one 7" snickerdoodle cake with the snickerdoodle cookie inside - it was amazing!!! I used about 1/3 of the sugar cookie mix, added in a bit of butter extract and some cinnamon and rolled it out about 1/2 inch thick. I put it in my 7" round cake pan, but with about 1/4" space between the dough and the pan and sprinkled more cinnamon on top. Baked for about 13-14 minutes. I stacked my cakes (cake/buttercream/cookie/buttercream/cake) and let them sit overnight. The cookie still had a bit of a bite to it, but it was soft enough to cut through. It was a nice added texture - chewier than the cake. The snickerdoodle cake itself was amazing!!!
Also, I tried MacsMom's version of the red velvet WASC. I had never made red velvet before - I'd never even tasted it, so I didn't know what it was supposed to taste like. I made 1/2 batch for my friend, who said it was one of the best red velvet cakes she had ever tasted.
Thanks again MacsMom!!!
(I started going thru all the pages, gasp, just ran out of time.)
GI, if you look in my signature, there's a thread called "The Recipe Links Are Here" and it has ALL the google docs from all the threads that have them with ALL the recipes in one place. 
(I started going thru all the pages, gasp, just ran out of time.)
GI, if you look in my signature, there's a thread called "The Recipe Links Are Here" and it has ALL the google docs from all the threads that have them with ALL the recipes in one place.
heh heh...YEP....I saw it and just hit the thread you have! 
I am incorporating some of the ideas into the scratch recipes I have....so that's why the ?? on the oreo's
Haven't had Oreo's in the house for a few years. Yikes but we got into them! Still have enough left for the cake!
Macsmom and everyone, I got a request for a limoncello cake; any thoughts on a recipe? I have some ideas I'm still trying to figure out like if I should use 2 lemon, 2 white or one of each cake mix; which flavor puddding lemon, vanilla or I was even thinking white chocolate (I heard on here awhile ago that wc and lemon was a nice combination); flavor yogart, amount of lemon juice, zest and limoncello. I'm looking for a nice mellow taste not overly strong. Thanks
Macsmom and everyone, I got a request for a limoncello cake; any thoughts on a recipe? I have some ideas I'm still trying to figure out like if I should use 2 lemon, 2 white or one of each cake mix; which flavor puddding lemon, vanilla or I was even thinking white chocolate (I heard on here awhile ago that wc and lemon was a nice combination); flavor yogart, amount of lemon juice, zest and limoncello. I'm looking for a nice mellow taste not overly strong. Thanks
1 white, 1 lemon, extra egg, reduce sugar by 1/3 cup,
white chocolate pudding, 1 tbls lemon zest,
1/2 t LoRann lemon if you have it (it has the best lemon flavor).
Use sour cream. Use limcello for all of the liquid (2-2/3 c).
Hey guys!
Ive been following the thread and think its fantastic and a big thanks to those who were so generous to share their recipes and ideas with everyone!
Im the type to make scratch only cakes so I really want to experiment and try to incorporate the ideas in my scratch recipes. Im not good at tweaking recipes so itll be a challenge for me!
Although I really want to try with cake mixes so Im going to experiment and make my own homemade cake mix batch and use the same guidelines (anyone try this before?) Im pretty excited to give it a shot!!
I have a question that arose while Ive viewed the thread, any help would be greatly appreciated
1) Coffee Creamers are used often in these recipes, and I know most use the liquid creamers. For recipes itll say 1 1/3 cup Coffee Creamer along with 1 1/3 cup Water. My question is, when using a certain amount of coffee creamer (in liquid form), you use same amount of additional liquid (water) along with that? Just wanted to understand why the additional liquid.
That should be it for now, thanks so much everyone!
Happy caking!
Hey guys!
Ive been following the thread and think its fantastic and a big thanks to those who were so generous to share their recipes and ideas with everyone!
Im the type to make scratch only?cakes so I really want to experiment and try to incorporate the ideas in my scratch recipes. Im not good at tweaking recipes so itll be a challenge for me!
Although I really want to try with cake mixes so Im going to experiment and make my own homemade cake mix batch and use the same guidelines (anyone try this before?) Im pretty excited to give it a shot!!
I have a question that arose while Ive viewed the thread, any help would be greatly appreciated
1) Coffee Creamers are used often in these recipes, and I know most use the liquid creamers. For recipes itll say ? 1/3 cup Coffee Creamer along with 1 1/3 cup Water. My question is, when using a certain amount of coffee creamer (in liquid form), you use same amount of additional liquid (water) along with that? Just wanted to understand why the additional liquid.
That should be it for now, thanks so much everyone!
Happy caking!
The additional liquid is because there would be too much fat in the recipe without it, causing a cake that falls apart and likely sinks when baking.
Im like on a learning high with this thread haha Thanks MacsMom for your comment!
Since the liquid creamers are found in the fridge section, would icings that use a bit of the creamer than need to be refrigerated as well?
Ive heard this trick quite a bit but never tried it and was wondering if anyone has done it before. Ive heard people replace the ¼ oil in cake mix recipes (or many other recipes as well) for mayonnaise ... 
... and apparently it gives an amazing moist cake. Sounds odd but I kinda wanna try it!
Oh! I had a question about freezing cakes. I've never done this so was hoping someone could help with the proper method?
This is what I'm assuming I would do: bake the cake, let it cool, wrap it up in layers of plastic wrap and place it in the freezer. When I need the cake, thaw it during the night in the fridge, bring it to room temperature and then fill/torte it and it's good to go?
Thanks Macsmom! Have you made a limoncello cake before; any reason why you'd use sour cream instead of yogart?
My moms birthday is on Monday and I'm trying to decide which recipe to make; all of them have gotten rave reviews from you all. I'd love some feedback to help me decide between the graham cracker cake and the cinnamon roll cake; what filling and icing do you make with the cinnamon roll cake? Thanks
ETA: I'm leaning more towards the graham cracker cake because my mom likes fruit fillings and I'm planning on using strawberry. She doesn't like my cakes with the extra flour and sugar so I'll be eliminating those and just using mix, extra egg, pudding etc. How much graham cracker should I know use in the recipe?
Thanks Macsmom! Have you made a limoncello cake before; any reason why you'd use sour cream instead of yogart?
My moms birthday is on Monday and I'm trying to decide which recipe to make; all of them have gotten rave reviews from you all. I'd love some feedback to help me decide between the graham cracker cake and the cinnamon roll cake; what filling and icing do you make with the cinnamon roll cake? Thanks
ETA: I'm leaning more towards the graham cracker cake because my mom likes fruit fillings and I'm planning on using strawberry. She doesn't like my cakes with the extra flour and sugar so I'll be eliminating those and just using mix, extra egg, pudding etc. How much graham cracker should I know use in the recipe?
The graham cake would be fine as is since you are using finely ground grahams for part of the flour - you can actually use grahams for all of the flour, and use 1/3 cup less sugar. It has a lighter texture than using all flour in WASC recipes. Another thing that lightens the texture is to use diet soda or champagne for the liquid (I prefer champagne - the cheapest $3.50 stuff I can find). Regular soda is fine, but the extra sugar can cause the cake to sink and the edges to stick. In graham cake if you could find diet cream soda that would be great!
Around here, though, we prefer the cinnamon. Actually, the Maple Cinnamon. I fill it with a cream cheese filling.
Thank you again Macsmom. I see the recipe calls for water as the liquid; you totally threw me off suggesting the champaigne or diet cream soda. I'm wondering about what it would taste like, I'm thinking it wouldn't really taste like graham crackers or would it? Please clarify if you can, thanks.
Thank you again Macsmom. I see the recipe calls for water as the liquid; you totally threw me off suggesting the champaigne or diet cream soda. I'm wondering about what it would taste like, I'm thinking it wouldn't really taste like graham crackers or would it? Please clarify if you can, thanks.
You can't taste the soda/champagne. I mean if you didn't know it was in there, you wouldn't know. The bubblies give a lighter texture.
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