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HELP! Gourmet flavors???? - Page 316

post #4726 of 6395
I have used the cookiedough filling. No need to bake, it doesn't have egg. It's not suppose to be a cookie though, it's dough consistency and has the dough flavor

My dd picked her flavors again this year. Key Lime w/ strawberry filling & orange w/ Pineapple filling. Both were great, but I paired some left over orange cake scraps w/ some leftover strawberry filling & liked that even better
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post #4727 of 6395
Quote:
Originally Posted by dandelion56602

I have used the cookiedough filling. No need to bake, it doesn't have egg. It's not suppose to be a cookie though, it's dough consistency and has the dough flavor

My dd picked her flavors again this year. Key Lime w/ strawberry filling & orange w/ Pineapple filling. Both were great, but I paired some left over orange cake scraps w/ some leftover strawberry filling & liked that even better



Those sound so good and fun for spring and summer!!!

I've used the cookie dough filling too--it's really good!! Our favorite ice cream is cookie dough ice cream--I'd say the filling is similar to the little chunks you find in that.
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Why do people say, "You can't have your cake and eat it too?" WHY would someone get cake if they can't eat it?!
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post #4728 of 6395
Awesome, guys, thanks for the cookie dough tips! My little guy wanted a chocolate chip cake with cookie dough filling, a coconut cake with pineapple filling (after I made a friend a Pina Colada cake and he loved the basic idea behind the flavor combination), and a rootbeer float. I love it that my kiddos are actually more adventurous than most of my friends (it's like pulling teeth sometimes to get people to try something outside of the very very basic flavors!).

As far as the chips sinking in the batter, that sounds like a good suggestion, making the batter be a dense one. I don't usually do pound cake, but some of the WASC variations can be pretty dense (thinking of the chocolate one in particular). Any suggestions to making the batter heavier so the chips sink less?
Mommy to Eric Anthony, Anya and William.
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post #4729 of 6395
Quote:
Originally Posted by Butterpatty

I put a spoonful of dry cake mix in the bowl or bag with my chips and toss it around. Not perfect, but it does seem to help.



I spray the chips with Pam first and then coat in dry mix, works like a charm.
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WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #4730 of 6395
MacsMom,i tried your lemon cake recipe with a lemon curd and raspberry filling. everybody LOVED it!! thanks again for providing so many wonderful recipes!
post #4731 of 6395
Quote:
Originally Posted by andreac999

Help icon_smile.gif I've tried making both the banana & butterscotch cakes from the google doc and they were disasters. The tops got really crispy and the middle/insides took forever to cook and were still "raw". I ended up tossing both of them and making something else. I've made some of the others (cherry chocolate chip and WASC & they were great). I think I read somewhere in this thread that it might be because of the large amount of sugar. Does anyone have any suggestions or modifications to the recipes???



I haven't had that problem, but the banana is more moist and takes longer because of the fruit. Yes, it is the extra sugar that makes the tops crispier and the cake heavier, so add an extra egg and reduce the white sugar in the recipe. I usually bake at 325 for the first 45 mins and then increase the oven to 350.
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WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #4732 of 6395
Is the strawberry BC mix too artificial for the strawberry WASC cake? Has anyone tried it?
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #4733 of 6395
Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by Butterpatty

I put a spoonful of dry cake mix in the bowl or bag with my chips and toss it around. Not perfect, but it does seem to help.



I spray the chips with Pam first and then coat in dry mix, works like a charm.



Awesome, love it! Thanks, guys!
Mommy to Eric Anthony, Anya and William.
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Mommy to Eric Anthony, Anya and William.
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post #4734 of 6395
Quote:
Originally Posted by GrandmaG

Is the strawberry BC mix too artificial for the strawberry WASC cake? Has anyone tried it?



Yuck-O! The cake comes out dense and artificial. I just made one last weekend. Adding strawberry puree to white mix with LoRann strawberry flavoring is my next attempt, but the last time I used puree I used 2 cups and it was too much - too dense. Next time I will use 1 cup puree with 1-2/3 cups strawberry soda - I love how my cakes turn out when I use soda.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #4735 of 6395
macsmom you always have the best tips!!! Spraying the chips with pam and the change in oven temp during baking....very helpful, thanks!!!!
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***http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs***
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post #4736 of 6395
Quote:
Originally Posted by emiyeric

Steffla, I would LOVE the recipes, thank you so much! The root beer stuff sounded WONDERFUL! And I don't have a mousse filling recipe either, so any and all of your fillings for the rootbeer would be SO appreciated!

Any other suggestions for the sinking chocolate chips, anybody?



sorry~! Here they are, I dont remember who shared them originally I apologize:

root beer frosting:
2 cups powdered sugar
pinch salt
1 dram lorann root beer
1 stick butter

root beer glaze:
4 cups powdered sugar
1/3 cup root beer
1 tsp vanilla
3 tbsp veg oil

plus the advice I got from macsmom said when making the root beer float cake, use about 2/3 root beer batter and 1/3 of wasc(vanilla). Marble the white cake batter into the root beer batter in the pan. It came out delicious! I used the root beer float recipe from the google doc with the lorann flavoring and added 1/2 tsp of anise extract. Yummy!

As far as mousse fillings, I use the ones suggested on this thread and change them a million ways. I used the frostin pride instead of bettercreme but i hear they are both good. I mix 2 cups of frostin pride with a box of pudding that is combined seperately with about 1/2 cup of milk or so. It is super delicious if you add that whole thing to 16 oz. of whipped cream cheese...omg seriously good!!!! So you could just as easily use a vanilla pudding withsome vanilla extract and make that mousse for in the root beer float cake and it would be a awesome. Pluls they sell root beer ice cream syrup which is probably fabulous mixed into the mousse too!!!

steph
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***http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs***
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"It's not about who you've known the longest, it's about who came and never left your side."

***http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs***
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post #4737 of 6395
That sounds fantastic, Steph, thank so much! The cakes are baked as of now, and now I just need to get the fillings ready ... yum! Thanks for all your help!
Mommy to Eric Anthony, Anya and William.
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Mommy to Eric Anthony, Anya and William.
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post #4738 of 6395
I've only made rootbeer cupcakes and I use Bettercreme with rootbeer flavoring or rootbeer sundae syrup. Really yummy! I fill with vanilla Bettercreme.
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #4739 of 6395
Macsmom what did i do wrong? i baked three cakes this weeked, wasc strawberry, peaches and cream, rootbeer float. ug! all three got hard and crispy around the edge and middle sank in, but i didn't waste them we still at them they just didn't look pretty and had to scape of hard parts icon_cry.gif any adice would be helpful thanks
post #4740 of 6395
Did you use DH or BC cake mix?
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
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