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HELP! Gourmet flavors???? - Page 346

post #5176 of 6395
So many combo to try!!!
post #5177 of 6395
for those of you who tried the rootbeer float cake,what filling did you use with it? wondering if a caramel or a bavarian cream filling would be a good combo with rootbeer float cake? would like to know what you have tried or really liked with this cake.
thanks!
post #5178 of 6395
Rootbeer flavored Bettercreme! icon_smile.gif
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 #5179 of 6395
Quote:
Originally Posted by GrandmaG

Rootbeer flavored Bettercreme! icon_smile.gif



What is bettercreme and where do you find it? Why do you use it vs. other fillings? Thanks!
post #5180 of 6395
I think it would be easier to direct you to this thread.
http://cakecentral.com/cake-decorating-ftopic-601193-0.html
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 #5181 of 6395
thanks everyone for sharing, this is awesome
post #5182 of 6395
I just started making the batter for the caramel pecan cake and I noticed that it doesn't mention any eggs. Is this correct?
post #5183 of 6395
I can't speak for the submitter but I'm sure it's a typo. I would add at least 6 eggs to it.
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 #5184 of 6395
Quote:
Originally Posted by JawdroppingCakes

I just started making the batter for the caramel pecan cake and I noticed that it doesn't mention any eggs. Is this correct?



Oop's, yes, 6 eggs. (I haven't been getting notices again!)
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 #5185 of 6395
Quote:
Originally Posted by sgalvan62

is there a receipe for rocky road cake?



I make the chocolate cake, adding 1 tsp of almond extract. The filling is chocolate fudge or chocolate truffle with mini marshmallows and toasted almonds stirred in. You could use marshmallow cream, but it needs to be sandwiched between 2 layers of fudge or else it will soak into the cake.
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 #5186 of 6395
Quote:
Originally Posted by BREN28

for those of you who tried the rootbeer float cake,what filling did you use with it? wondering if a caramel or a bavarian cream filling would be a good combo with rootbeer float cake? would like to know what you have tried or really liked with this cake.
thanks!



I use white chocolate truffle or vanilla custard.
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 #5187 of 6395
Found this recipe for Chipotle Apple Pecan cake!! icon_smile.gif

http://www.bhg.com/recipe/frosting/chipotle-apple-pecan-cake/
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 #5188 of 6395
Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by sgalvan62

is there a receipe for rocky road cake?



I make the chocolate cake, adding 1 tsp of almond extract. The filling is chocolate fudge or chocolate truffle with mini marshmallows and toasted almonds stirred in. You could use marshmallow cream, but it needs to be sandwiched between 2 layers of fudge or else it will soak into the cake.



icon_smile.gif ThankYou!
post #5189 of 6395
I actually used 6 egg whites and 2 whole eggs and it came out perfect, no sinking and was light and fluffy. Thanks!
post #5190 of 6395
I have a request for German Chocolate Cake but they want it to be "not too sweet". (don't you just love these people).

Would you use either of these WASC versions? Chocolate or Cocoa? or something different entiredly? Which of these 2 would be less sweet?

And don't you love a lot of questions in on post?

Thanks
"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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