Hey guys!
I had a question about Swiss Meringue Buttercream ... I wanted to use it as a filling for a fondant covered cake.
How long can it sit out without refrigeration?
Thanks!!
Hi everyone...I was on here the other day and I found a coconut cream frosting that had 4 ingredients, cream of coconut and 3 other things. I did not save the recipe and now I am searching high and low through every recipe on here and all of the google documents posted for it. Does anyone have it, is it yours, could you point me in the right direction? (Unless I am losing my mind completely and it does not exist). Or if you can suggest what combination of ingredients for a quick coconut cream frosting, I would greatly appreciate it!! THANK YOU!!
This thread has been such an inspiration! I'm going back from page one to find "Dulce de Leche ~ Worth a million smiles, this sweet milk & caramel cake is swirled with caramel & layered with a buttery caramel cream filling. "
I have those notes but wanted to read the post again. If you are familiar with where to direct me it would be appreciated.
Also I see "buttery" cakes mentioned but claims of the butter mixes not being as good as others. Do you just add more butter flavoring for the "buttery" result?
If you have OneNote on your computer you can select TOOLS/SEND TO ONENOTE it will keep the whole thread
OK, so I served a couple cakes this weekend with gourmet flavors, and heres how it went.
Cake 1 was a two tier (10, 6)all chocolate chip cookie dough. Cake 2 was a three tier (10, 8, 6) with Root beer with white chocolate truffle filling, Mint-Oreo with mock whipped bettercreme & mint Oreos, and then vanilla with mock bettercreme filling. It was a lot of cake, but I was going for effect and not serving efficiency.
The one I had the most left over of (and was the 6 tier) was vanilla. I wanted to make sure I had a plain Jane flavor because this was mainly for kids (I had my oldest two birthday parties on the same day and at the same place, but completely separate parties).
I offered all the kids any of the four flavors. They were shocked you could make flavors other than vanilla and chocolate. They were more shocked that the chocolate chip cookie tasted just like a chocolate chip cookie and the root beer float cake tasted just like you are drinking root beer. Even the kids who dont like cake, were talked into trying cake by friends and loved (LOVED!!) the cake.
No parents turned down cake; most of them hadnt been exposed to many different flavors of cake either. Many (kids and adults) had more than one kind of cake. The root beer and the mint-Oreo were the biggest hits of them all! Lots of people asked me to get them the recipe and/or bake a cake for them.
It turns out one of the kids parents mother did wedding cakes and she spent her high school and college years working in the bakery (and I know she is super talented). She told me that we needed to open up a bakery because I can bake. Im pretty darn proud of myself. And am thankful to all of you who came up with the recipes and gave me help!
I offered all the kids any of the four flavors. They were shocked you could make flavors other than vanilla and chocolate. They were more shocked that the chocolate chip cookie tasted just like a chocolate chip cookie?and it tasted just like you are drinking root beer? Even the kids who dont like cake, were talked into trying cake by friends and loved (LOVED) the cake.
Perfect! Hence the reason for this thread... there is more out there than white, yellow and brown!
Cake 1 was a two tier (10, 6)all chocolate chip cookie dough. Cake 2 was a three tier (10, 8, 6) with Root beer with white chocolate truffle filling, Mint-Oreo with mock whipped bettercreme & mint Oreos, and then vanilla with mock bettercreme filling. It was a lot of cake, but I was going for effect and not serving efficiency.
That's awesome! I keep looking for events to try out different flavours hehe
I don't believe I came across the Mint Oreo cake flavour recipe, if you don't mind, I'd love to try that. Mint and Oreo are one of my two favourite things! Thanks
I really wish they sold Bettercreme in Canada! yeesh
The mint oreo is the oreo cake recipe in the document under oreo; I just followed MacMoms idea of subbing out regular oreos and using mint oreos.
I also can't find bettercreme here, so I used the mock whipped icing for bettercreme substitution in the fun with bettercreme recipe document:
Mock Whipped Icing (MWI) = Bettercreme
3/4 c. milk
3 tbsp. flour
6 tbsp. butter
6 tbsp. shortening
3/4 c. powdered sugar
1 1/2 tsp. vanilla
1/4 tsp. salt
Cook milk and flour until thick. Allow to cool completely then pass through a sieve to remove any possible lumps. Cream butter, shortening, and sugar for 4 minutes. Add flour and milk mixture. Beat 4 minutes. Add vanilla, salt, and mix on high until light and fluffy. Use as you would the PW WI.
The mint oreo is the oreo cake recipe in the document under oreo; I just followed MacMoms idea of subbing out regular oreos and using mint oreos.
I also can't find bettercreme here, so I used the mock whipped icing for bettercreme substitution in the fun with bettercreme recipe document:
Mock Whipped Icing (MWI) = Bettercreme
3/4 c. milk
3 tbsp. flour
6 tbsp. butter
6 tbsp. shortening
3/4 c. powdered sugar
1 1/2 tsp. vanilla
1/4 tsp. salt
Cook milk and flour until thick. Allow to cool completely then pass through a sieve to remove any possible lumps. Cream butter, shortening, and sugar for 4 minutes. Add flour and milk mixture. Beat 4 minutes. Add vanilla, salt, and mix on high until light and fluffy. Use as you would the PW WI.
Sorry, what is PW WI?
The mint oreo is the oreo cake recipe in the document under oreo; I just followed MacMoms idea of subbing out regular oreos and using mint oreos.
I also can't find bettercreme here, so I used the mock whipped icing for bettercreme substitution in the fun with bettercreme recipe document:
Mock Whipped Icing (MWI) = Bettercreme
3/4 c. milk
3 tbsp. flour
6 tbsp. butter
6 tbsp. shortening
3/4 c. powdered sugar
1 1/2 tsp. vanilla
1/4 tsp. salt
Cook milk and flour until thick. Allow to cool completely then pass through a sieve to remove any possible lumps. Cream butter, shortening, and sugar for 4 minutes. Add flour and milk mixture. Beat 4 minutes. Add vanilla, salt, and mix on high until light and fluffy. Use as you would the PW WI.
Thank you so much! So this mock recipe could basically substitute the bettercreme that is always called for in the recipes? Amazing, I can't wait to try it! And it sounds stable enough to keep out without refrigeration, right? yay
The white chocolate truffle sounds great BUT my cakes sit out 24 hrs before reaching the customer....do you always refrigerate your cakes with this filling? I'm sure I know the answer.....but I just want to use it SO bad!
Sorry, what is PW WI?
Sorry, I pretty much just copied and pasted from the document.
Legend: WI = Whipped Icing, LQ = Liquid Whipped Icing, PW = PreWhipped Whipped Icing, MWI = Mock Whipped Icing
https://docs.google.com/View?id=dgjqsjjc_4gmsq9sdh has the full document.
Thanks!! This new generation loves to type using just one letter and it gets damn confusing for us oldtimers!!
Sorry, what is PW WI?
Sorry, I pretty much just copied and pasted from the document.
Legend: WI = Whipped Icing, LQ = Liquid Whipped Icing, PW = PreWhipped Whipped Icing, MWI = Mock Whipped Icing
https://docs.google.com/View?id=dgjqsjjc_4gmsq9sdh has the full document.
This is from Melvira's Bettercreme thread.
This is from Melvira's Bettercreme thread.
Sorry, couldn't remember who the thread was from--just the name: Fun with Bettercreme. I print the documents to pdf for easy access, and just in case they disappear for some reason.
The white chocolate truffle sounds great BUT my cakes sit out 24 hrs before reaching the customer....do you always refrigerate your cakes with this filling? I'm sure I know the answer.....but I just want to use it SO bad!
The chocolate and PS stablizie the cream cheese. They are fine left out for 24 hrs
Anyone ever make a Heath bar cake? I wrote it down once and can't find it now. I think it had the Heath bar pieces baked into a chocolate cake and I cant remember what it was filled with?? Anyone see this anywhere? Thanks so much!
I too used this thread to change up the usual chocolate and vanilla and loved the finished product. I made margarita cupcakes with coconut cream icing and naturally I did not take a picture but I made a lime green "sugar rim" around the bottom edge of the icing. They were a hit at a super bowl party last night, I was really happy. Thanks to everyone who shared, whose recipes I used!
The white chocolate truffle sounds great BUT my cakes sit out 24 hrs before reaching the customer....do you always refrigerate your cakes with this filling? I'm sure I know the answer.....but I just want to use it SO bad!
The chocolate and PS stablizie the cream cheese. They are fine left out for 24 hrs
That is the best news I have heard all day! Thanks!
has anyone done a chunky monkey flavor yet? Was thinking banana cake with a crunchy chocolate layer, banana mousse and chopped walnuts. Do you think this would be good????
Also, if anyone has done the cosmopolitan cake, what kind of filling would pair well with that? I have never had the drink but was thinking an orange flavored buttercream? Is that not cohesive with the flavor of the drink?
Since nobody has responded yet anyway, I thoughti would add a 4 th thought, lol. Has anyone made the fuzzy navel cake? I am not a drinker so I was also wondering what filling would go well with that one...thanks so much in advance...I'm sad this thread has been so quiet for so long
It's probably my fault, seems I hear crickits whenever I post something. And I don't get answers.
The Funky Monkey sounds fine to me but I am in the same ballpark with you of the other cakes.
I haven't made either one. I think a lot of people aren't getting notices but I'm sure Macsmom will get to your questions soon.
I think I know my answer now. It is quiet possible the flavor is from a private collection; I'm sorry if I offended you; I certainly can understand someone wanting to keep a few secrets up their sleeve.
Thanks for all the help you have given us.
The mint oreo is the oreo cake recipe in the document under oreo; I just followed MacMoms idea of subbing out regular oreos and using mint oreos.
Am I looking at the wrong document? I looked at the google doc in MacsMom's signature, and I can't find any oreo cake recipe. I found one for cupcakes, but it wasn't based on the WASC. Can someone share that recipe?
The mint oreo is the oreo cake recipe in the document under oreo; I just followed MacMoms idea of subbing out regular oreos and using mint oreos.
Am I looking at the wrong document? I looked at the google doc in MacsMom's signature, and I can't find any oreo cake recipe. I found one for cupcakes, but it wasn't based on the WASC. Can someone share that recipe?
The one based on the cupcakes is what I used. However, I made two 8" rounds with it instead. I'm still getting complements on it--I've had people who weren't at the party asking me about it because they heard it was so good.
Did you just crush up all of the oreos and mix into the batter? The cupcake recipe says to put one at the base of the cupcake wrapper, which is what confused me, I think.
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