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HELP! Gourmet flavors???? - Page 392

post #5866 of 6395
Quote:
Originally Posted by MacsMom


For a true apple cider taste that is is easier to accomplish without fussing with various spices and amounts, just toss a packet or two of instant cider mix (that stuff you find by the hot cocoa)... but reduce the sugar by 1/4 cup, unless you use sugar-free cider mix.



I had thought of those too but I wasn't sure what to do about the sugar content.

Quote:
Originally Posted by jules5000

Did you just throw the spices in the cake batter for the mulling spices? I am wondering what might happen if you just mulled your applecider in a crock pot for a few hours and got a really nice strong flavoring in there and then used the mulled applecider for your liquid?



For this test cake, yes I did just add the spices to batter. I'll more than likely try this version too and see which works best.

Once I get it sorted out I'll let everyone know how it turned out. icon_biggrin.gif
post #5867 of 6395
Once upon a time I thought I saw a cherry cake recipe with lime buttercream. Anyone remember it? I can't seem to find it thanks
post #5868 of 6395
I sure don't, but am eager to try all these new combinations that I have heard about on here.
I can do everything through Christ which strengtheneth me Phillipians 4:13
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I can do everything through Christ which strengtheneth me Phillipians 4:13
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post #5869 of 6395
okay, somewhere from pg 1-75 I found & wrote down a recipe for peanut butter WASC from macsmom, which I have now misplaced. I checked the recipes in the documents but the recipe there is NOT a WASC version (BC version); can anyone help? It was to make the FUNKY MONKEY cake if it helps....
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 #5870 of 6395
post #5871 of 6395
Thank you imagenthatnj! that is the recipe thumbs_up.gif
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 #5872 of 6395
Google is the best thing ever. Just went there and typed "cake central macsmom funky monkey" and it took me right to the the page! Glad that is what you were looking for.

I haven't even gone past page 2 of this thread.
post #5873 of 6395
Peanut Butter Cake

2 pkgs white cake mix
1 1/2 cups creamy peanut butter
1 1/2 cups coffee creamer
1 c upsbutter, softened
8 egg whites

The peanut butter cake rises a lot, so careful not to fill your pans too full. And just to be sure everyone saw my note; use white cake mix--not butter recipe yellow--for the peanut butter cake.

Question: when making the cake above (macsmom's recipe) do I still make the WASC w/ additional flour, sugar, water, veg oil & sour cream? I'm thinking no on the veg oil b/c of the butter & flour/sugar b/c it is a WASC but am confused where the pb & creamer comes in....
icon_confused.gificon_confused.gif Any assistance would be greatly appreciated.
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 #5874 of 6395
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"Variety is the Spice of Life"
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"Variety is the Spice of Life"
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post #5875 of 6395
Thanks everyone! I have lots of ideas to work off of.
post #5876 of 6395
Oh I just noticed that peanut butter cake!! Sounds delish!! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #5877 of 6395
macsmom: can you please send us all the banana filling recipe that you use for your funky monkey cake? thank you very much.
I can do everything through Christ which strengtheneth me Phillipians 4:13
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I can do everything through Christ which strengtheneth me Phillipians 4:13
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post #5878 of 6395
Macsmom help please......How do you go about making a dulce de leche cake? I have googled it to death and can't come up with anything. icon_cry.gif Its for a wedding cake coming up in three weeks. Thanks again so much for all of your out of this world wonderful recipes and ideas!!!!!!!
post #5879 of 6395
Quote:
Originally Posted by jules5000

macsmom: can you please send us all the banana filling recipe that you use for your funky monkey cake? thank you very much.



If you check the info in my signature, it has the links to all the recipes AND fillings in this thread.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #5880 of 6395
I am new on CC and I would like to say how wonderful and helpful this thread is. I found this thread late yesterday afternoon and couldn't break away from it until 3 am and didn't even put a dent in all the posts. Even though I am new I would like to make some suggestions and hopefully help with some of the issues I was reading early on in this thread.

People were having issues and said it was because they used Duncan Hines mix. Cake collapsing in the center and or overflowing. Regardless what mix or recipe you use and you double the recipe you should decrease the liquid otherwise the batter can be too liquidy. The batter should be at a medium consistensy. Filling the pans
1/2 to 2/3 full.

I didn't see anywhere on here stating ALL ingredients should be at room temperature. That can cause issues with the baking process.

When using oil you MUST slowly...very slowly add to your batter while mixing. It allows the oil to thoroughly get mixed into the cake.

If I have to use a cake mix I sift the mix 3 times. It allows all the clumps to get separated. You never know how long the box cake mix has sat on the shelf.

I always combine my flour, baking powder, and/or soda together and sift before adding to the mix.

These are just a few things that have popped in my mind. I hope it helps...i know it has me!
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