does anyone have an idea for a chocolate italian cream cake. I have a scratch recipe but I am terrible at folding in egg whites!! Would prefer a more stable recipe!!! I was thinking a chocolate cake, 2 tsp coconut flavor with nuts and coconut... what do ya'll think....any other ideas?
Still loving this thread!
My 30th birthday is in a month and I'm going to be making my own "fancy" cake (only way I'll get one, haha). And I think I'm going to do some sort of peanut butter cup type cake flavor. Mmmmmm.
I did this for a friends wedding and now it is her family favorite. I have made one for her brother and son in the last three months. Enjoy and Happy Birthday!
Grandma g you are the best! That's exactly what I was doing searches for and couldn't find! Thankmyou!
What a mess I am this week! I went to make the tropic breeze cake and cant find Amy coconut coffee creamer anywhere! What could I replace it with?
How about cream of coconut?
McDonald how about this for a chocolate Italian cream cake?
Ingredients
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1 cup buttermilk
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans
1 cup cream cheese
1/2 cup butter
1/4 cup unsweetened cocoa powder
4 cups sifted confectioners' sugar
1 cup chopped pecans
1 teaspoon vanilla extract
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.
So I have some bubble gum flavoring and a childs birthday party to do a cake for. I was wondering to make a bubble gum flavored cake do I just add that flavoring and keep the WASC the same or is there any thing else I should change?
You might need some additional things. I have done this in the past and wasn't thrilled with the cake. Had an odd taste but not distinctly bubble gum in flavor. I can't think of what to suggest though...will keep thinking.
So I have some bubble gum flavoring and a childs birthday party to do a cake for. I was wondering to make a bubble gum flavored cake do I just add that flavoring and keep the WASC the same or is there any thing else I should change?
I tried it in cake and my kids didn't like it. They do like it in icing (royal) when I make cookies. Maybe make the icing bubble gum flavor.
Grandma g you are the best! That's exactly what I was doing searches for and couldn't find! Thankmyou!
What a mess I am this week! I went to make the tropic breeze cake and cant find Amy coconut coffee creamer anywhere! What could I replace it with?
How about cream of coconut?
I love just regular coconut milk in cakes! You might have to add a little coconut flavoring though. Get the sugar free and you can use the full amount for the liquid.
You could use cream of coconut also but dilute it down with water. Great in your frosting too. It is so yummy!
All good info, thank you! I think I will use the cream of coconut since I found it, coco Lopez . I believe the recipe has it as 1 1/3 cups creamer and 1 1/3 cups water so hope that works as a substitute with the cream of coconut!
Also...sorry I'm swamped this week with things I don't make often....
Doesnanyone have a preference for lemon cake. Was gonna use macsmom's recipe from the google doc but I had notes next to it about using a box of lemon pudding, lemon yogurts instead of sour cream and fresh lemon zest. Should I be doing all of these in addition to her recipe?
Lemon Cake - MacsMom's variation
1 lemon + 1 white cake mix
2 c cake flour
2 c - minus 2tbls - sugar
1 ½ t salt
1 t baking soda
1 1/3 cup frozen lemonade concentrate
1 1/3 cup water
2 c sour cream
9 egg whites
¼ c oil
1 T Princess Emulsion
GrandmaG, thanks for the suggestions for my Marti Gras cake.
Steffla: I think that is okay.
Steffla, I did a WASC last week with 1 white cake mix, lemon yogurt and lemon pudding with some lemon extract. Customer loved it. I didn't use MacsMoms because I only needed a small cake. I frosted it with a blackberry buttercream..
Thanks Tea...did u mean the lemon cake or the cream of coconut , lol..sorry
I was talking about the lemon
Steffla, I did a WASC last week with 1 white cake mix, lemon yogurt and lemon pudding with some lemon extract. Customer loved it. I didn't use MacsMoms because I only needed a small cake. I frosted it with a blackberry buttercream..
Can you just cut MacsMoms recipe in half
Steffla, I did a WASC last week with 1 white cake mix, lemon yogurt and lemon pudding with some lemon extract. Customer loved it. I didn't use MacsMoms because I only needed a small cake. I frosted it with a blackberry buttercream..
Can you just cut MacsMoms recipe in half
Can you just cut MacsMoms recipe in half
Yes, Macsmom's recipe can be cut in half. I've made the full recipe as well as halfed and it is very simple to do.
http://www.ladycakes.com/Recipes/Fillings/Coconut%20Cream%20Filling%20.htm
Just looking closer at this recipe I realized it has raw egg yolks...is that right? I am afraid to serve that....
As far as the lemon cake just adapted the cake in the recipe section called lemon (wlsc)and changed it a bit...used cake flour, lemon pudding, lemon yogurts Instead of sour cream and lemon, vanilla, and almond extracts, 1/2 the liquid was water and othe half the lemonade frozen concentrate....it is so yummy And I am normally not a fan of lemon!!! Oh and I used half box of lemon and half box of white cake mix.
Went thru most of this thread again, made some more notes...however, just to clarify before I mess anything up...
- LorAnn oils are used in a 1 for 1 replacement in the WASC or any other recipe (scratch, too). 1t of listed extract for 1 dram LorAnn
To use CoffeeMate liquid in a recipe, you replace 1/2 of the liquid called for the recipe. Has anyone used other brands like the International House one? They have some awesome flavors.
You can use flavored yogurt or sour cream for 1/2 of the liquid called for in the recipe.
I'm unsure on how to use the powdered CoffeeMate, however.
So, has anybody tried sprinkling rock salt over icing on margarita cake/cupcakes? Should I just stick to rock sugar?
Any thoughts, guys?
So, has anybody tried sprinkling rock salt over icing on margarita cake/cupcakes? Should I just stick to rock sugar?
Any thoughts, guys?
Honestly I'd go with sugar only because it's not the actual drink. When people bite into a cake or cupcake, the last thing they want is a mouth full of salt!
[quote="steffla"]
http://www.ladycakes.com/Recipes/Fillings/Coconut%20Cream%20Filling%20.htm
Just looking closer at this recipe I realized it has raw egg yolks...is that right? I am afraid to serve that....
I have not tried the recipe--I found it from a reference that MacsMaw gave us here. I am thinking that you mix these and cook until thickened.
I found some flavored syrups. Vanila, chocolate, cafe ole, etc....can they be used the same as plain simple syrup in flavoring the cake?? I was planning on brushing on the cake before frosting, but not sure. What do you think?
So, has anybody tried sprinkling rock salt over icing on margarita cake/cupcakes? Should I just stick to rock sugar?
Any thoughts, guys?
Honestly I'd go with sugar only because it's not the actual drink. When people bite into a cake or cupcake, the last thing they want is a mouth full of salt!
Yeah, I get that ... though I've had huge success with my salted caramel icings, which is why I'm wondering if you think people would be open to the hint of salt and texture in this situation as well.
This may have been asked already (haven't a chance to go thru all 396 pages!), but what exactly is Bettercreme and where do you get it? TIA!
This may have already been asked, but what exactly is Bettercreme and where do I get it? TIA!
Shelley, here's a thread about Bettercreme from my buddy Melvira. Great thread!
http://cakecentral.com/cake-decorating-ftopic-601193-0.html
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