Thanks GrandmaG...where do I find Bettercreme?

Well, I get mine at Syscos and I have to buy it by the case. You can usually get prewhipped at Sam's in their cake department. I prefer the liquid that I can whip myself. If you read through the thread there's a couple of mentions of where you can buy it. It depends on what stores are in your area. If you can't find it you can make a mock whipped cream icing that I hear is similar. Also on the thread. Gordon's has it if you have that store. We don't have them here.

You can also call them and they can tell you where you can find it in your area. http://www.rich.com/contact.cfm#productsales

[quote="Tea42"]

Yes I wasn't sure, it just said mix everything together so I ended up using Martha Stewart's recipe for coconut cream filling but once I cooled it I ,mixed in 2 blocks of cream cheese, softened and it is delicious!

Pburgess had a few questions..here are my best answers.

Loran oils can usually be substituted for the 1 tsp of flavoring but some flavors are stronger than others and I wouldn't use a whole dram.

Yes, I have used many different brands of coffee creamers with great success!

The powdered creamers are not usually used in these recipes but of you need to, I think you can dissolve them in boiled water to become liquid creamers and use them that way. I do that in my buttercream

As far as the sour cream, it is it's own ingredient in the wasc recipes it is not a replacement for part of the liquid. But yes, you CAN substitute yogurts if you want
, hope this helps!

does anyone have a recipe for a pina colada cake? I thought I had seen one on here before, but can't seem to find it.

I have made the WASC cake now twice and both times the cake is delicious but the texture is very rubbery. Can anyone help?

Thanks

Just wanted to say that I tried Macsmom's recipe for Cinnamon Roll Cake with the Cream Cheese White Chocolate Frosting tonight. Made it as cupcakes; 24 was the yield. I have to tell you that the batter almost didn't make it into the cupcake liners, it was that good. I divided up the brown sugar/butter/cinnamon mixture amongst the cupcakes, and after frosting them, I could almost swear I was eating a Cinnabon roll. The texture of the cake was quite light (perhaps from using sugar and powdered sugar, rather than just sugar), and the frosting was to die for. Thank you so much, Macsmom. Definitely adding this to my menu.

What would be the best cake flavors to use Bavarian creme filling with? Also, do you use the sleeve filling? My daughter had a piece of cake the other day with this filling, she thought it was just a yellow cake but loved the filling. Any suggestions would be greatly appreciated.
Wanda

What about a Snickers cake/cupcake. I have seen the one ones with chocolate and snickers inside but wanting more of authentic one if that makes sense! MacsMom recipes ROCK!

I did Melvira's snickers cupcakes as a cake. I made a chocolate cake. Added powdered malted milk to bettercreme for the nougat filling and lined a pan the same size as the cake with parchment. Then I melted caramels with a couple of tablespoons of water and poured them onto the parchment. Sprinkled with peanuts and let rest. My caramel stuck a little to the paper so next time I'll spray it with pam first. I did a layer of cake a layer of caramel a layer of cake a layer if 'nougat' then cake then caramel then cake then nougat then cake. I was able to do this because the cake was 6 inches tall. I imagine it would be fine if you did the nougat and caramel together. It was a big hit

Did someone come up with a master list/file on this or are you guys going to make me go through all 367 pages??

No. There's a google doc under MacsMom's signature.

Do you mean the Bettercreme thread? There's a google doc on that too. If you look under Bobwonderbuns signature she has all the docs for different threads and recipes saved.

Nope, I meant the Everything you ever wanted to know about buttercream thread. I hadn't made it to the Bettercreme thread yet!! lol

You are all awesome on this thread. I am learning so much, and am so grateful to you all!!!!!!!!!!!!!!!!!

I just found this recipe for toasted marshmallow filling, and I can't wait to try it with the smores cake. Oh my goodness it looks so goooood! Can someone add it to the google doc?

Source is: http://sweetapolita.com/2011/02/campfire-delight-6-layer-rich-chocolate-malted-toasted-marshmallow-cake/

Toasted-Marshmallow Frosting
Ingredients:

16 large white marshmallows

1 cup icing sugar (confectioners or powdered)

1/2 lb butter (2 sticks, or 1 cup) at room temperature

1/2 teaspoon pure vanilla extract

8 oz of Kraft Jet-Puffed Marshmallow Cream (or Marshmallow Fluff)

Method:

Place marshmallows on cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown. Be sure to keep an eye on themthey burn very, very quickly. Combine butter and icing sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.

Sounds good Fruitsnack! You know you can get toasted marshmallow Torani syrup too!

Hi Y'all. Has anyone asked about a pralines & cream cake? If so, I can't find it.... My mother's birthday is next Tuesday and I would love to fix her a cake in her favorite ice cream flavor. Could someone please help? Many thanks in advance. Will go to my cake store on Saturday.

I did an experiment this weekend with the blood orange torani syrup. I subbed all the liquid in the original wasc with the syrup and left the sugar completely out. My syrup was regular (not sugar free). The flavor was awesome but the cake was really dense. I think next time I'll use Rebecca Sutherby's wasc with the oil and extra water.

Does anyone else do a direct sub with the syrup? Is part of the density because I left out all of the extra sugar?

I really like the blood orange flavor. Yummy.

I'm sure it must have been the full Torani's. You might have to go half and half with water next time. Can you get the blood orange in sugar free?

Hi GrandmaG,
I may be able to find it sugar free but I really hate the after taste of sugar free stuff. I know everyone says you can't taste it but I usually can. I did buy a bottle of sugar-free white chocolate syrup (all they had in that flavor) and will try it and see if I don't taste the after taste once the cake is made.

If I go 1/2 (with sugar syrup) and 1/2 water do you think I should add back in some of the sugar or just continue to leave it out? I know sugar effects the texture of the cake.

Thanks