Okay, I just love love love LOVE LOVE THIS THREAD! I just spent 5 1/2 hours reading this thread (only made it to page 56) Macsmom-U RULE! And everyone with their wonderful culinary combos Hats off to everyone!
I have questions though: can DreamWhip be used in the place of bettercreme, etc. ? Also, since bettercreme, etc.(things of like sort) are not found in my area, for anyone who has tried it how does the frosting, icing, etc recipes hold up to the same ingredients place into a buttercream frosting (meaning the ingredients are placed in BC with the exception of bettercreme)?
I so appreciate everyone's talent and confidence placing their personal info on this website and thread!
Can anyone help me think of what to pair with a chocolate creme de menthe flavored cupcake for filling and frosting? Chocolate somewhere- maybe whipped ganache for one of the components, but what for the other?
I AM LOOKING FOR A GOOD KEYLIME CAKE. I PLAN ON USING WASC RECIPE BUT AM LOOKING FOR SUGGESTIONS. I DID NOT SEE ONE ON MACSMOM'S LIST.
Thank you for all these fabulous flavor options!! Yum, cannot wait to try them!
I love this thread! I really only decorate cakes for family and friend birthdays, but deciding which cake flavors and fillings to use is part of the enjoyment. The fancier the better! My twins have a birthday coming up, and they want a lemon cake with raspberry filling....thinking I may have to add a little white chocolate ganache or cheesecake filling in there too. YUM! Thanks for the inspiration!
I love this thread it has been so helpful. Now my son has volunteered me to make a cake or cupcakes for his prom, I thought cupcakes would be the way to go. I will need about 150-200. It is a beachy themed prom so I was going to try to match the cakes to the theme, any ideas? I know I will make Macsmom's Tropical Breeze but what would be some other good beachy themed flavors? Thanks
I AM LOOKING FOR A GOOD KEYLIME CAKE. I PLAN ON USING WASC RECIPE BUT AM LOOKING FOR SUGGESTIONS. I DID NOT SEE ONE ON MACSMOM'S LIST.
Check out the info in my signature -- there are more recipes there than you can shake a stick at! 
This is the most AWESOME thread EVER!! I didn't even read half of it and still amazed!! THANK YOU!!
ooohhh yummy! I was thinking the same thing with the key lime. I also LOVE the chocolate dipped frozen key lime on a stick they sell in FL. I can't wrap my head around it though so many choices
I AM LOOKING FOR A GOOD KEYLIME CAKE. I PLAN ON USING WASC RECIPE BUT AM LOOKING FOR SUGGESTIONS. I DID NOT SEE ONE ON MACSMOM'S LIST.
I use diet My Dew for the liquid and LoRann Key Lime to flavor it. That is one of their strongest, though, so go easy. To fill, either a bavarian creme or white chocolate truffle - or lime curd.
I love this thread it has been so helpful. Now my son has volunteered me to make a cake or cupcakes for his prom, I thought cupcakes would be the way to go. I will need about 150-200. It is a beachy themed prom so I was going to try to match the cakes to the theme, any ideas? I know I will make Macsmom's Tropical Breeze but what would be some other good beachy themed flavors? Thanks
Mango
Coconut-Lime
Strawberry-Banana
Here reporting back for the Pistachio-Cardamom cake.
I must confess that when I heard Mary Alice from CCC talking about how delicious the Pistachio-Cardamom cake was, I thought she said: Pistachio-Caramel I never heard of Cardamom before, so forgive me,
I started putting together my own recipe combining the best elements of a pistachio cake and a caramel cake.
It wasnt until you guys made reference to that cake that I realized I misunderstood, but since most pistachio cake recipes I found online included cardamom I decided I might as well add it to my pistachio-caramel recipe; plus I already had set on my mind that caramel ice cream topping on a cake would be a great element.
I bought cardamom seeds on Ebay and grind them myself and sifted it before adding to the mix.
I paid $6.99 for 4oz. including shipping.
Cardamom is amazing, the smell and the flavor is like nothing Ive tried before; sweet and savory.
So here is my recipe:
Pistachio-Cardamom-Caramel Cake
*Dry ingredients
*1 box of white cake mix (I used DH)
*1 cup of cake flour
*1/2 cup of white granulated sugar (*I cut down the sugar because the coffee creamer and ice cream topping have lots of it)
*2 teaspoons baking power
*1 envelope dry pistachio pudding mix
*1 teaspoon of salt (*If using salted pistachios omit salt).
*1 teaspoon of grind cardamom.
*Sift dry ingredients twice and set aside.
*1 cup of sour cream
*1 stick of butter (at room temp.)
*1/4 cup of veg. oil
*1/3 cup of cream cheese at room temp. (*I always add cream cheese to my WASC recipe, you can omit this if you want, I just love the richness that it adds to the cake)
*1/4 cup of brown sugar
*Cream these ingredients in the mixer for about 3 mins. or until completely blended together.
*4 large eggs
*1 tablespoon vanilla extract
*Lorann pistachio oil flavor
*Add these ingredients to mixer until blended with the other ingredients.
*1/2 cup of vanilla caramel coffee creamer
*1/2 cup of caramel ice cream topping
*3/4 cup of buttermilk
*Mix together all liquids and alternate with dry ingredients into the mixer.
*1 cup of chopped pistachios (*dont forget the pistachios! add them to the mix a the very end)
Of course you can always do your normal pistachio-cardamom version of the WASC cake instead of my hybrid: pistachio-cardamom-caramel, but all I have to tell you is that this recipe is absolutely out of this world.
Hello Shopgrl1128,
I love your recipe for Pistachio-Cardamom-Caramel cake. Could you please post your version of the regular WASC. I noticed that you use cream cheese, buttermilk and butter in your recipe. I would love to have your version to add to my collection. Thank you!
Hi everyone...
I'm going to try the red velvet cake from macsmom list. I'm going to half the recipe which will be 1 white and 1/2 chocolate and half of the other ingredients. Just don't know if I should use 4 or 5 eggs? Has anyone tried using buttermilk instead of the liquid?
I finally reached the end, 357 pages later! Thanks everyone for such inspiring ideas, tricks, tips and techniques! My birthday is in 6 weeks and I'm thinking I just might be making myself a fun flavor! (heavily leaning on rootbeer float, nummy!) Now I'm going to sift through all my notes I've taken, that might take as long as it did to read the thread! 
Hi everyone...
I'm going to try the red velvet cake from macsmom list. I'm going to half the recipe which will be 1 white and 1/2 chocolate and half of the other ingredients. Just don't know if I should use 4 or 5 eggs? Has anyone tried using buttermilk instead of the liquid?
I haven't tried it yet, but I'm sure it will turn out fine - perhaps even better.
Hi everyone...
I'm going to try the red velvet cake from macsmom list. I'm going to half the recipe which will be 1 white and 1/2 chocolate and half of the other ingredients. Just don't know if I should use 4 or 5 eggs? Has anyone tried using buttermilk instead of the liquid?
I haven't tried it yet, but I'm sure it will turn out fine - perhaps even better.
Should I use 4 or 5 eggs?
Hi everyone...
I'm going to try the red velvet cake from macsmom list. I'm going to half the recipe which will be 1 white and 1/2 chocolate and half of the other ingredients. Just don't know if I should use 4 or 5 eggs? Has anyone tried using buttermilk instead of the liquid?
I haven't tried it yet, but I'm sure it will turn out fine - perhaps even better.
Should I use 4 or 5 eggs?
4 eggs or, probably better, 3 eggs and 2 whites.
Need a little help. Can't find the information and don't really have the time to re-read the ENTIRE thread--again.
We are in birthday season around our house, and I am about to start some serious cake baking. I want to make the root beer float cake, but can't remember which filling was suggested.
I also need a mint, but not too minty, cake. I really kind of liked the oreos with double mint idea, but am not sure. Plus, that was a cupcake reciepe and as a hobby baker (and novice at that when it comes to cake), I'm not sure how to convert. Or what filling? Or if there is a better idea out there....
HELP! Please.
Need a little help. Can't find the information and don't really have the time to re-read the ENTIRE thread--again.
We are in birthday season around our house, and I am about to start some serious cake baking. I want to make the root beer float cake, but can't remember which filling was suggested.
I also need a mint, but not too minty, cake. I really kind of liked the oreos with double mint idea, but am not sure. Plus, that was a cupcake reciepe and as a hobby baker (and novice at that when it comes to cake), I'm not sure how to convert. Or what filling? Or if there is a better idea out there....
HELP! Please.
Check the info in my signature, that will help you.
I want to make the root beer float cake, but can't remember which filling was suggested.
I also need a mint, but not too minty, cake. I really kind of liked the oreos with double mint idea, but am not sure. Plus, that was a cupcake reciepe and as a hobby baker (and novice at that when it comes to cake), I'm not sure how to convert. Or what filling? Or if there is a better idea out there....
HELP! Please.
I have the link in my sig line, too. For the rootbeer float I use white chocolate truffle filling, but you could also use a whipped filling like Bettercreme.
The mint Oreo is amazing! I use about 30 of them in the cake batter and 20 in the filling (I tint Bettercreme light green, whip in white chocolate pudding mix, and stir in the crushed Oreos).
Thank you! I have looked through the links. I actually have had them printed to pdf for awhile. I'm just lost. I'm really, really good with cookies, but cake is something that I'm still working on.
Where can I find the White Chocolate Truffle filling receipe?? I may just be skipping over it, but I don't see it.
White Chocolate Truffle filling
16 oz cream cheese, softened
4 c white chocolate chips (2 bags)
1/3 c butter
1-1/2 t vanilla
2 c PS sifted
Beat the cream cheese. Melt the white chocolate and butter together in microwave; beat into cream cheese. Add vanilla and PS beat well. It thickens as it cools. You can soften it for a few seconds in the microwave if it gets too thick to spread.
Yes, you can use it the Dreamsicle cake, too
What can I use in place of bettercreme?
Dreamwhip?
Made Macsmom's Chocolate WASC this afternoon. Did just a half recipe, as I only needed to do a 7" square. Very tasty and baked up very well.
I also baked the White Velvet recipe found on this site, also very nicely baked and tasty.
Oh! I also meant to add above that I found the Andes mint baking chips at a local Super Walmart yesterday! If I'd had the extra money, I would have gotten a couple of bags. But it was good to see them during a non-holiday season.
Has anyone done this, can you freeze baking chips (of all flavors and varieties)? And if so, for how long?
What can I use in place of bettercreme?
Dreamwhip?
If you can't refrigerate it for several hours, then use Dream Whip with canned milk and the dry puddin gmix. If you are able to keep the cake in the fridge, then Cool Whip will do, mixed with the pudding for thickness.
White Chocolate Truffle filling
16 oz cream cheese, softened
4 c white chocolate chips (2 bags)
1/3 c butter
1-1/2 t vanilla
2 c PS sifted
Beat the cream cheese. Melt the white chocolate and butter together in microwave; beat into cream cheese. Add vanilla and PS beat well. It thickens as it cools. You can soften it for a few seconds in the microwave if it gets too thick to spread.
Yes, you can use it the Dreamsicle cake, too
I love you! Or, Thank you. Everyone on Cake Central is so helpful! I don't know how I'd do this without all of you.
What can I use in place of bettercreme?
Dreamwhip?
If you can't refrigerate it for several hours, then use Dream Whip with canned milk and the dry puddin gmix. If you are able to keep the cake in the fridge, then Cool Whip will do, mixed with the pudding for thickness.
Thank you so much!
Oh my goodness! I have already gained weight in 8 months from baking cakes, here comes another 25 lbs.
Thanks for this great thread!
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