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HELP! Gourmet flavors???? - Page 337

post #5041 of 6374
Quote:
Originally Posted by blue123

Did you cook your bacon in the oven?



I nuke it, then drain it nice & well on several changes of paper towels. Bacon grease is yummy on a breakfast plate but not so much on cake. icon_cool.gif
post #5042 of 6374
Quote:
Originally Posted by PiccoloChellie

Quote:
Originally Posted by blue123

Did you cook your bacon in the oven?



I nuke it, then drain it nice & well on several changes of paper towels. Bacon grease is yummy on a breakfast plate but not so much on cake. icon_cool.gif




Oh great, that's a lot easier than making it in the oven. Thanks!
post #5043 of 6374
WOW! What cool ideas here!
post #5044 of 6374
ok I really want to make the caramel pecan cake recipe by dandelion,
but does not said how many eggs to use, somebody help please.
Love life to the fullest!!
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Love life to the fullest!!
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post #5045 of 6374
Ok, so I made the maple cake, like Mascmom suggested...DELICIOUS! All I did was add about a 1/2 tsp. of nutmeg and 2 slices of finely chopped CRISP bacon. Then, for the frosting, I mixed 1/2 cup of both butter and shortening, 1/2 tsp. maple extract, 1/2 tsp. butter extract, 1/4 tsp. salt, 3 slices of finely chopped CRISP bacon, 4 cups of powdered sugar and 3/4 cup to 1 cup of heavy whipping cream. Really did taste like pancakes and bacon. My family was very surprised....and so was I!
post #5046 of 6374
Thank you to everyone for the amazing cake idea/flavour combinations icon_smile.gif MacsMom you have inspired me to be more creative!! Thank you for sharing your recipes....I have plans to make some cuppies this weekend to try out some (I currently have the creamsicle cuppies in the oven now and the house smells wonderful)
Marisa
"Someday everything will all make perfect sense. So for now, laugh at the confusion, smile through the tears and keep reminding yourself that everything happens for a reason."
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Marisa
"Someday everything will all make perfect sense. So for now, laugh at the confusion, smile through the tears and keep reminding yourself that everything happens for a reason."
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post #5047 of 6374
I would like to make cupcakes that taste like a fruit pizza that I often make, it has a sugar cookie bottom frosted with a cream cheese frosting and then sprinkled with fresh fruit to look like a pizza. Is there anyway to make a sugar cookie cupcake and then put cream cheese frosting and fruit on it? Any ideas or thoughts would be so appreciated - thanks!! icon_smile.gif
post #5048 of 6374
Wow so many choices!
post #5049 of 6374
Quote:
Originally Posted by msc2006

I would like to make cupcakes that taste like a fruit pizza that I often make, it has a sugar cookie bottom frosted with a cream cheese frosting and then sprinkled with fresh fruit to look like a pizza. Is there anyway to make a sugar cookie cupcake and then put cream cheese frosting and fruit on it? Any ideas or thoughts would be so appreciated - thanks!! icon_smile.gif



Yep! Just crush sugar cookies to a fine crumb in a food processor, you'll use the WASC recip but use 1 cup of the sugar cookie crumbs and 1 cup flour, 4 tsp vanilla. Top with your cream cheese frosting (used on the pizza) and sliced kiwi, strawberries, and banana (or whatever you use).

You could also layer them as a cake filling...
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 #5050 of 6374
I'm thinking about a strawberry cake with mini chocolate chips in it. I would like to incorporate a bakeable cheesecake filling....any suggestions? How to frost? etc.? I want it to taste like chocolate covered strawberry cheesecake. I'm making them into cupcakes, this time. Thanks for the help icon_smile.gif
post #5051 of 6374
Quote:
Originally Posted by blue123

I'm thinking about a strawberry cake with mini chocolate chips in it. I would like to incorporate a bakeable cheesecake filling....any suggestions? How to frost? etc.? I want it to taste like chocolate covered strawberry cheesecake. I'm making them into cupcakes, this time. Thanks for the help icon_smile.gif



The bakeable filling is 1/3 sugar, 8 oz cream chz, and 1 egg. You could add mini choc chips to it or strawberry flavoring. Just plop a spoonful over half the batter and top with more batter, bake as usual.
No pressure... no diamonds.

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

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #5052 of 6374
Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by blue123

I'm thinking about a strawberry cake with mini chocolate chips in it. I would like to incorporate a bakeable cheesecake filling....any suggestions? How to frost? etc.? I want it to taste like chocolate covered strawberry cheesecake. I'm making them into cupcakes, this time. Thanks for the help icon_smile.gif



The bakeable filling is 1/3 sugar, 8 oz cream chz, and 1 egg. You could add mini choc chips to it or strawberry flavoring. Just plop a spoonful over half the batter and top with more batter, bake as usual.




Thank you soooo much! I knew you'd have an answer icon_biggrin.gif
post #5053 of 6374
Wow in the past 3 days I have been looking over this thread and there is so much to offer.....

Thanks for all the sharing ! This is what makes CC awesome !
Linda
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Linda
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post #5054 of 6374
Sorry if this doesn't belong in this forum, but I haven't been able to find one where I tho't it fit. A while back, I saw an instruction video showing how to make ganache, but I can't find it now. Does anyone know where it is??
post #5055 of 6374
[quote="MacsMom"]...I know! My mom brought me a recipe for honeycomb last night and my mind went immediately to. "How can I use crushed up honeycomb in a cake?" A honey cake?

1 dram of LoRann = 1 teaspoon. It is very concentrated flavoring so 1 dram is usually all you need to add to a double recipe like the WASC or to buttercream.[/quote

Sometimes I use the emulsions from Lorann ie: Princess emulsions (butter/vanilla) Are those as strong as the oils or should I use more?
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