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HELP! Gourmet flavors???? - Page 394

post #5896 of 6395
Thanks, bobwonderbuns! Good to know icon_smile.gif I hope it does well in cupcake form. I went to SEVEN stores, and couldn't find the dark chocolate mix, so hopefully the chocolate fudge will yield similar results.
post #5897 of 6395
That's what I used, the chocolate fudge mix. It will do fine!! 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 #5898 of 6395
kryptonite: I wish I had seen this request yesterday. I have a yummy strawberry cake from Paula deen that I have made at least 2 or 3 times and always gets raves when I make it. If you want I can pm it to you later. Hope you found something suitable to use meantime. best wishes.
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 #5899 of 6395
Quote:
Originally Posted by jules5000

kryptonite: I wish I had seen this request yesterday. I have a yummy strawberry cake from Paula deen that I have made at least 2 or 3 times and always gets raves when I make it. If you want I can pm it to you later. Hope you found something suitable to use meantime. best wishes.



If you wouldn't mind I am looking for a strawberry cake too. Thank you!
post #5900 of 6395
I will just put it on here tomorrow. I have a very busy day today, but will get to it tomorrow. I have already had one other request so will post it tomorrow or later tonight if I am not too exhausted.
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 #5901 of 6395
Thanks Bobwonderbuns! They went over pretty well. The strawberry ones did not, however (I'm just going by what others said. I have severe sinus issues, so I haven't been able to taste or smell for years) I'll keep a lookout for your recipe, jules5000 (no rush, though) Thank you!
post #5902 of 6395
Quote:
Originally Posted by jules5000

I will just put it on here tomorrow. I have a very busy day today, but will get to it tomorrow. I have already had one other request so will post it tomorrow or later tonight if I am not too exhausted.



Thank you, Jules5000!
post #5903 of 6395
The recipe for icing for my strawberry cake is a cream cheese one that is scrumptious, but I am sure that if anyone had a need to not use the cream cheese that you could use a buttercream and strawberry puree for the flavoring. I haven't tried this particular one w/o the icing recipe that came with it, but I have added strawberry puree to my buttercream before and never had a problem with strawberry flavoring coming through strong enough. and if it is not stiff enough add just a little more PS. When I have made it, I have not tried to decorate it, just brought it as it was. No complaints. I did make it for a recipe recently and did a decorated cake with it. Used the cream cheese icing for the filling and buttercream for the icing under the fondant and it did fine. I always use a dam between layers even if just using buttercream as my filling. Never have had a problem with leakish out the sides since knowing about dams and using them. The buttercream recipe that I usually use is a stiff one so even if you pour a good amount of strawberry puree in to flavor it, it is perfect for spreading on the cake. A good friend in my cake club shared her BC recipe with me and I love it.
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 #5904 of 6395
Hey, speaking of gourmet flavors, did y'all see this new book that's coming out?

http://www.amazon.com/gp/product/0847858081

I had to preorder it -- it sounds fabulous!! 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 #5905 of 6395
Here it is everyone:

Simply Delicious Strawberry Cake
Paula Deens magazine

1 18.25oz. Box White cake mix
1-3oz box Strawberry gelatin
1-10oz pkg. Frozen Strawberries in syrup, thawed and pureed*
4 lg. Eggs
½ C. Vegetable Oil
¼ C. Water
Strawberry Cream Cheese Frosting, recipe follows
Garnish: Sliced Fresh Strawberries

Preheat oven to 350 degrees. Lightly grease 2 round 9 pans. In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread strawberry cream cheese icing in between layers and on top and sides of the cake. Garnish with sliced fresh strawberries if desired.

* I did not find 10 oz containers of strawberries in syrup in the freezer department so what I did was buy the bag of frozen strawberries(32oz, whole), put them in a bowl of cold water to thaw out as quickly as possible. After about an half an hour, put about half of the package in my food processor to cut up and poured about ½ c. sugar on them and let them sit another half an hour and pureed in processor. This worked well. I measured about 10 oz and finished as directions said.

Strawberry Cream Cheese Frosting

Makes about 4 cups.

¼ c. Butter, softened
1 8oz. Pkg. Cream Cheese, softened
1-10oz. Pkg. frozen Strawberries in syrup, thawed and pureed Strawberries*
1/2t. Strawberry extract
7 C. Confectioners Sugar

In a large bowl, beat butter and cream chese at medium speed with an electric mixer until creamy. Beat in ¼ C. strawberry puree, reserve remaining for another use. Beat in extract. Gradually add confectioners sugar, beating until smooth.
* as you can see the recipe calls for 10 oz container and only uses ¼ c. If I did find a 10 oz pkg of the strawberries it called for my 10 oz. would be short a 1/4c. As I would not buy another 10 oz. pkg for ¼ cup. As I had more than I needed I used what was called for and yes I had lots left over too.
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 #5906 of 6395
Thankyou Jules5000. Sounds good. Maybe this wekend I will try it.
post #5907 of 6395
first of all I'd like to thank everyonw for giving us a piece of their mind, much appreciated.

I made this cake yesterday but it kind of turned out a bit dense and did not rise that well. the recipe is of a peanut butter cake that I took from this thread. I added an additional 1/4 cup of liquid coffee creamer and instead of the egg whites, I used 3 whole eggs (I halved the recipe FYI).

can anyone tell me what I did wrong?

here's the recipe:

Peanut Butter Cake
2 pkgs white cake mix
1 1/2 c creamy peanut butter
1 1/2 c coffee creamer
1 c butter, softened
8 egg whites
post #5908 of 6395
Offhand my guess is that there was not enough liquid and you needed another egg. Plus if it didn't rise that great you may have had too much sugar in it. I'm looking at the butter and peanut butter ingredients -- that's your density issue. I would have used oil instead of peanut butter. Oh, and two egg whites = 1 whole egg. So if you used three eggs, I would add another one. But that's just my guess. It's one of those "take the suggestions and try again, taking lots of notes" situations. icon_biggrin.gif I'll be interested to hear what others have to say.
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
Reply
post #5909 of 6395
Quote:
Originally Posted by bobwonderbuns

Offhand my guess is that there was not enough liquid and you needed another egg. Plus if it didn't rise that great you may have had too much sugar in it. I'm looking at the butter and peanut butter ingredients -- that's your density issue. I would have used oil instead of peanut butter. Oh, and two egg whites = 1 whole egg. So if you used three eggs, I would add another one. But that's just my guess. It's one of those "take the suggestions and try again, taking lots of notes" situations. icon_biggrin.gif I'll be interested to hear what others have to say.



I added almost 1 cup of coffee creamer do I need more liquid added too?

I'll be adding an extra egg and see what happens.

as for the sugar, I didn't add any. I followed the above recipe as is.

do you mean I should have used oil instead of butter not peanut butter (hence the peanut butter cake lol)
post #5910 of 6395
Quote:
Originally Posted by Noura80

first of all I'd like to thank everyonw for giving us a piece of their mind, much appreciated.

I made this cake yesterday but it kind of turned out a bit dense and did not rise that well. the recipe is of a peanut butter cake that I took from this thread. I added an additional 1/4 cup of liquid coffee creamer and instead of the egg whites, I used 3 whole eggs (I halved the recipe FYI).

can anyone tell me what I did wrong?

here's the recipe:

Peanut Butter Cake
2 pkgs white cake mix
1 1/2 c creamy peanut butter
1 1/2 c coffee creamer
1 c butter, softened
8 egg whites




I don't know how that recipe got so mangled, but here is the recipe I use - it is in the Google doc:

Peanut Butter Cake - Betty Crocker (not WASC) *doubled version
2 pkgs white cake mix
1 c creamy peanut butter
6 eggs
2 1/2 c water
2/3 c oil
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
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