Bless your heart, sounds like some of my adventures.

I have a silly question, the pudding mix that u guys use for the WASC cakes are the instant ones? sugar free? ... and the macsmom red velvet WASC recipe calls for 3 cups of vanilla coffee creamer... is that french vanilla one??

I'm just starting with the WASC cakes and i'm sooo glad i found this post... u guys r awesome... my chocolate WASC cake tasted fantatic...way better than all the other scratch chocolate cakes I made b4.

thanks guys!!!

So, has anybody tried sprinkling rock salt over icing on margarita cake/cupcakes? Should I just stick to rock sugar?

I had to let you all know the delicious no fail mousse filling I found. It is quick and easy and holds up well in a cake or cupcake.

1 pkg pudding mix
1/4 c powder sugar
1/2 cup sour cream
1/4 cup milk
1 cup heavy cream

Mix all together on high for about a minute and refrigerate for about 30-45 min.

I made the white chocolate for a catering order I had a work and it was a hit all by itself. I had some left over and decide to put it in cupcakes and the result was awesome.

Thank you!!

Aww I'm so sorry your cupcakes didn't work out! Toaster ovens heat up real quick, that's why I kept checking up on them hehe These cupcakes are perfect without the pudding mix and tasted great with the Mock Whipped Icing recipe I was given. Wow, I really thought it was whipped cream, to the point that I felt I need to refrigerate them right away haha I gave it a slight flavouring of Coconut and topped it off with Coconut Flakes, going to try to attach a picture, never seems to work for me, hmph!

Squeeky3, I'm glad your cake was a success. How much of a coconut taste did it have; I'm looking for a coconut recipe that's a nice light flavor (people I know who likes coconut cake doesn't like an overpowering flavor especially if it's paired with a coconut filling and or bc (in this case the whole cake would have to be a light flavor)?

I like coconut, but I also don't like a cake that is too overpowering with the coconut flavour but this one ended up having a real nice balance. For the cream, I added only a drop of the coconut extract because it's pretty powerful and it was just the right touch! Give it a try and see how you feel about it

MacsMom,

If you're reading this ... hehe ... I was wondering if you could share your MMF recipe again? I thought I had the link to it but it doesn't seem to work anymore. I've never tried MMF before and thought I'd give it a try.

Thanks!

has anyone ever used red wine in WASC? I want to make a blackberry merlot cake for my soon to be SIL's wedding shower.

I am planning on making the Tuxedo cake. In the description it states white and dark chocolate cake, with white choc truffle and fudge filling.

I found the recipes for the filling, but which are the correct recipes for the cakes? There are so many...

Also, is there a graph somewhere stating how many cups each makes or anything? Trying to figure out what I need and putting my shopping list together.

All this talk of coconut cake and I have a similar question... I am making the tropic breeze cake. I usually fill with a combination of 2 sleeve fillings, pineapple and coconut. Well the coconut is no longer available where I get it and I need a recipe for something similar to mix with the pineapple....any ideas??

http://www.ladycakes.com/Recipes/Fillings/Coconut%20Cream%20Filling%20.htm

Thanks Tea42! I will give it a shot!

I'm a little desperate on this one guys sorry to post this here, but I need help with my new convection oven... please PM me or email me if you have one!!! Pleeeeease

Hi everyone! In a quick jam...can't find the recipe for the lemon curd and I could have sworn it was on our google doc..does anyone have a good one? Just need a small batch!

Also...what would you fill the creme brûlée with? I have to do them in cupcakes and , as I have never had creme braille before I wasn't sure? Caramel buttercream??

Any help is welcome thanks!!!

Got a lemon curd but still don't know about creme brûlée....anyone?

ok . hope this helps


http://cakecentral.com/cake-decorating-ftopicp-5929700-.html&sid=d7a866344dbf40eae2c60e3d5891c12e

Thanks so much!!!

Steffla, I would do a bavarian cream filling for the creme brulee or a french vanilla.
There is a lime curd recipe on the google doc. You can just substitute lemon for it.
Otherwise I think there's one on the cupcake doc and also a creme brulee cupcake recipe. Are you going to torch the top? I love doing that!

So many to choose from. Thank you guys for sharing...I definately will be expanding my recipe book. I have only done the basics. Thanks again.

I've been asked to make a Mardi Gras cake...."Praline" any tips?

I would make the caramel pecan cake. Then make a praline filling of some kind.
Caramel Pecan Cake - dandelion56602
1 White Cake Mix
1 Box Butter Pecan Mix
2 C AP Flour
1/2 C Sugar
1/2 C Caramel (I used Hershey's caramel syrup)
1 C Dark Brown Sugar
1 pkg Vanilla Pudding
1 1/2 tsp Salt
1 1/3 C Water
1 1/3 C Milk
6 eggs
1/4 C Oil
2 C Sour Cream
4 tsp Vanilla
1 C Toasted Pecans (finely chopped)
*Mix all ingredients, except pecans, on low for almost 2 min. Sitr in pecan pieces before filling your pans.

No, not the traditional "King Cake". It's for a themed bridge party and we want cake! I plan to decorate in the traditional colors and think I will do something in the cake (king, baby maybe something bridge related if I can dream that up).

The ones that asked me to do the cake just thought Praline would be a New Orleans or Mardi Gras flavor. (????)

Grandma g, thank you so much! I am going to do a Bavarian creme filling and drizzle with caramel. I was thinking of doing a Swiss meringue buttercream and torching thetop! So glad you think so too!

You're welcome! This is the recipe I use for the frosting and then torch them. It's from the cupcake thread doc.

BROWN SUGAR SWISS MERINGUE BUTTERCREAM
1 cup light brown sugar
4 egg whites
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature

Put sugar, egg whites and salt into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees). Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes total. Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low and continue beating 1 minute to reduce air bubbles.