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HELP! Gourmet flavors???? - Page 343

post #5131 of 6395
Quote:
Originally Posted by steffla

Speaking of the strawberry cake, I was reviewing some notes I made and in regards to the banana cake ( and strawberry, peach, etc) I had this written in quotes:

"-----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.

Oh, yeah, peach and strawberry. I need to fix those in the doc to use less puree, less sugar, substitute soda and add an egg. Tomorrow I'll go through and look at all of the fruit recipes...
"

Have these recipes been adapted? I am not sure if I wrote down the adapted versions of the recipes or the original version and I would like to try the banana soon but have no money to waste lol! Anyone know?




...Sorry to add to this question but I have also noted that someone used butter instead of oil in the chocolate wasc to make it a bit less dense. Is this true? I usually just omit the pudding and it helps a lot but I am curious about this. If I do it, should I put the pudding back in?
"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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"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 #5132 of 6395
I'm pretty sure Macsmom has updated all the recipes. Don't know about the pudding question Steffla. I don't use butter in WASC's hardly. They come out crumbly for me. So maybe adding the pudding mix would help.
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 #5133 of 6395
Quote:
Originally Posted by steffla

Also, I was wondering...dont know if this is a new idea but has anyone tried making a Nilla wafer cake? to use with a banana mousse with banana slices in it like a traditional banana pudding.....mmmmm

I know somewhere I saw a talk of a sugar cookie cake using crushed sugar cookies in the recipe so could we do the same with Nilla wafers and lots of vanilla flavor?



I should finish reading the thread, but yes, I make the Graham cake substiting Nilla Wafers, and fill with vanilla pudding (curd, actually) and banana slices.
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 #5134 of 6395
Quote:
Originally Posted by steffla

Quote:
Originally Posted by steffla

Speaking of the strawberry cake, I was reviewing some notes I made and in regards to the banana cake ( and strawberry, peach, etc) I had this written in quotes:

"-----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.

Oh, yeah, peach and strawberry. I need to fix those in the doc to use less puree, less sugar, substitute soda and add an egg. Tomorrow I'll go through and look at all of the fruit recipes...
"

Have these recipes been adapted? I am not sure if I wrote down the adapted versions of the recipes or the original version and I would like to try the banana soon but have no money to waste lol! Anyone know?




...Sorry to add to this question but I have also noted that someone used butter instead of oil in the chocolate wasc to make it a bit less dense. Is this true? I usually just omit the pudding and it helps a lot but I am curious about this. If I do it, should I put the pudding back in?



Butter does make it more crumby (less dense), but so does pudding. A dense cake typically has a really thick batter - less overall liquids. The more fat, the more moist but also less stable.
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 #5135 of 6395
Thanks so much Macsmom!! Welcome back hope your vacation was great!
"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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"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 #5136 of 6395
OMG (ok I know I sound like a teenager) but I just made the mimosa cake and I'm in love. I had a little left over buttercream with citrus in it so I used that as filling. It's a fondant cake so it's currently covered in white chocolate ganache. This is the best tasting cake ever.

I did follow the recommendations. I made a 1/2 recipe (1 box mix) and used 3/4 cup sugar and 5 egg whites (instead of 4) . It rose beautiful.

Seriously...I'm in love with this cake. Now I need an excuse to make the rest of themicon_smile.gif
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #5137 of 6395
thanks to all of you for sharing (:
post #5138 of 6395
For those who have tried it, what's your thoughts on Macsmom red velvet cake? I noticed that there is no buttermilk in it; does it taste like rv with the creamer in it?
Don't just do it...Do it just!
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Don't just do it...Do it just!
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post #5139 of 6395
Quote:
Originally Posted by yummy

For those who have tried it, what's your thoughts on Macsmom red velvet cake? I noticed that there is no buttermilk in it; does it taste like rv with the creamer in it?


I haven't tried MacsMom's version but I do prefer to use yellow cake mix and buttermilk. I tried the one on the Home page and it is good! Omitted the 2 TBS of powdered chocolate though and used Betty Crocker mix.
http://cakecentral.com/recipes/16440/perfect-red-velvet/comment-page-1#comment-6550
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 #5140 of 6395
Sorry I havent tried that one yet, though i am curious. I usually stick with scratch on rv. Good luck and would love to know your results!
"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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"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 #5141 of 6395
Save!
post #5142 of 6395
I've been reading for weeks and am beginning to see the light at the end if the tunnel. 25 pages to go. Well it is time for me to stop being a fly on the wall and see if I can contribute (in my dreams!).

First I would have liked to have seen a condensed version of the forum but would have been afraid there was something left out that I would have wanted to read; I must also thanks those that have been so kind in sharing and answering the same questons a dozen times.

I baked the Pina Colada with great reviews then the cinnamon bun. Well I forgot the oil in the cinnamon bun and it sunk in the middle (also didn't use nail or wraps as I was baking in 8" pans and didn't think it would matter. (note to self: don't skip this). I served it anyway as the batter tasted great.

What I did differrent that I would never have tried before was: when I did the cinn/sugar I didn't believe that could be enough for 4 layers so I doubled the batch. (2 note to self: trust the originator) So I thought I would just add the extra to my buttercream icing. It was okay but I don't think I recommend that. (guess this is why I don't venture from recipes much either.

I'm a hobby baker at this time as bridge is my life. My bridge friends are enjoyed the cakes and thanks for the help.

Next either orange creamsicle or root beer float.
"It is better to live rich than die rich."
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"It is better to live rich than die rich."
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post #5143 of 6395
Shucks, I also meant to ask about the oven temperatures. Is your 325 convection baking temp or reg oven temp? I have convection and have been setting it to 350 (which automatically converts to 325) would a lower temp be better?

Thanks again.
"It is better to live rich than die rich."
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"It is better to live rich than die rich."
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post #5144 of 6395
I found this thread on yeserday. Thanks for all the info. Increible.
Could not stop reading.
post #5145 of 6395
I am not sure if this question has been asked. I want to make the strawberry cake is the strawberry daquiri drink mix the powder? Thanks
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