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HELP! Gourmet flavors???? - Page 395

post #5911 of 6395
Try the suggestions MacsMom gave and see how that works.
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
Reply
post #5912 of 6395
That is great info. Thank you for posting the link.
post #5913 of 6395
Quote:
Originally Posted by MacsMom

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



thank you thank you thank you. I will make it today and report back.
post #5914 of 6395
I love this list and the scratch recipes listed on this forum post, and use them all the time for carved cakes, but I cant get them to translate into cupcakes. They always turn out too dense and heavy. Can someone help me? Is there something I should do differently with teh scratch recipes to make them more moist and light- Customers are used to box mixes and not to scratch recipes, but I want to stick to "homemade".
post #5915 of 6395
Quote:
Originally Posted by jimagination

I love this list and the scratch recipes listed on this forum post, and use them all the time for carved cakes, but I cant get them to translate into cupcakes. They always turn out too dense and heavy. Can someone help me? Is there something I should do differently with teh scratch recipes to make them more moist and light- Customers are used to box mixes and not to scratch recipes, but I want to stick to "homemade".



Just add a bit more water and oil (for the full WASC recipe it would be 3 cups liquid and 1/3 cup oil) - or use diet soda for all of the liquid portion (diet 7-Up for white based mixes, diet cola for chocolate based mixes).

...though I like how cupcakes turn out with the recipe as is icon_wink.gif
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 #5916 of 6395
Thank you so much- i will try those tips!!!!! icon_smile.gif
post #5917 of 6395
Thank you so much- i will try those tips!!!!! icon_smile.gif
post #5918 of 6395
I would like to make a variety of mini cupcakes. I don't need very many of each. Just a little variety for a small dinner party. Here's what I am thinking. Please let me know if this will work. Going to make 12 each
Vanilla WASC recipe- measure mix and divide into 1/4.
Batch 1 = regular vanilla
Batch 2 =pumpkin spice creamer for liquid and a spicy yogurt for SC
Batch 3 = creme brûlée creamer for liquid, brown sugar for 1/2 of sugar
Batch 4 = combine with chocolate for red velvet

Chocolate WASC - divide into 1/4
Batch 1 = regular chocolate
Batch 2 = kahlua creamer or mudslide mix and loran coffee flavoring
Batch 3 = add dark chocolate cocoa and going to frost with orange BC
Batch 4 = combine with vanilla for red velvet

Planning to do the same with icings...make one and flavor differently.
Buttercream with
Peanut butter
Orange
Vanilla paste
Caramel
Also making a cream cheese

Does this sound like a disaster or a plan that can work?
post #5919 of 6395
Quote:
Originally Posted by horskkj

I would like to make a variety of mini cupcakes. I don't need very many of each. Just a little variety for a small dinner party. Here's what I am thinking. Please let me know if this will work. Going to make 12 each
Vanilla WASC recipe- measure mix and divide into 1/4.
Batch 1 = regular vanilla
Batch 2 =pumpkin spice creamer for liquid and a spicy yogurt for SC
Batch 3 = creme brûlée creamer for liquid, brown sugar for 1/2 of sugar
Batch 4 = combine with chocolate for red velvet

Chocolate WASC - divide into 1/4
Batch 1 = regular chocolate
Batch 2 = kahlua creamer or mudslide mix and loran coffee flavoring
Batch 3 = add dark chocolate cocoa and going to frost with orange BC
Batch 4 = combine with vanilla for red velvet

Planning to do the same with icings...make one and flavor differently.
Buttercream with
Peanut butter
Orange
Vanilla paste
Caramel
Also making a cream cheese

Does this sound like a disaster or a plan that can work?



It would be safer to make each batch separately. 1/4 recipe WASC makes one 2x7" cake or 15 cupcakes:

2 c cake mix (slightly less since mixes are smaller - doesn't affect outcome, though)
1/2 c flour
1/2 c sugar
pinch salt
2 tbls dry pudding mix
2/3 c liquid
1/2 c sour cream
2 egg whites
1 tbls oil
1 tsp flavoring
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 #5920 of 6395
I want to report back on the Peanut Butter cake recipe. It rose very well and cooked very well too. Though I noticed that it has a lighter crumb to it. I will be torting it today and I will definitely take a bite out of the scraps. I used half of the recipe to fit a one 10" round pan and used an inverted flower nail and bake even strips.

I will report again after tasting the scraps icon_biggrin.gif
post #5921 of 6395
Ok so I torted and filled the cake layers with PB mousse and reese's PB cups. I then crumb coated it and let it rest in the fridge overnight. The next day I put fondant and designed it how I wated it. My question is, the cake sagged a bit. I don't know if it's from the fondant or the cake was too moist. .I'm thinking the latter, because when it was time to cut the cake the filling and a lot of cake stuck to the cake.

Should I have added a cup of cake flour to the batter to compensate for the moistness? plz help.
post #5922 of 6395
Quote:
Originally Posted by Noura80

Ok so I torted and filled the cake layers with PB mousse and reese's PB cups. I then crumb coated it and let it rest in the fridge overnight. The next day I put fondant and designed it how I wated it. My question is, the cake sagged a bit. I don't know if it's from the fondant or the cake was too moist. .I'm thinking the latter, because when it was time to cut the cake the filling and a lot of cake stuck to the cake.

Should I have added a cup of cake flour to the batter to compensate for the moistness? plz help.



The moistness comes from the fat and sugar, but adding flour alone will make it more dense so you'd have to add more of everything. It makes more sense to use less fat.

However, I haven't had any trouble with fondant or with it sticking to the knife when I have had made this, so I'm left wondering if it could've been cooked a tad longer?
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 #5923 of 6395
Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by lepmer

I didn't see a Pina Colada in the google doc...do you have the recipe?

The Orange Dreamsicle looks great, but I don't think we have the orange creamsicle yogurt here in Canada. Maybe there's something else I can use instead?



Just use sour cream.

For pina colada, I make the WASC recipe with these subs: 1 c pina colada drink mix, 1 c water, 1 c Malibu rum, 2 tsp LoRann pina colada flavor, 2 tsp coconut flavor. Without the LoRann, you can use 2 tsp pineapple flavoring.

Banana cake with chocolate filling.
Irish Cream cake (using Irish Cream coffee creamer and Baileys, 50:50).
Coconut cake with banana filling.
Cherry lime
Cookies-n-cream...



i want to make the pina colada cake but its my first time using the WASC recipe. so do i still add the flour, sour cream, and sugar plus the above subs? do you use white cake mix or a different flavor?
i am thrilled to have found your list of cake flavors...so many amazing ideas! thank you!
post #5924 of 6395
Hi! I love all the great flavour ideas on here! When I was looking through MacsMom's fabulous flavour list I kept seeing different mousse as fillings (cherry, vanilla, orange). Is there a recipe on here to make a mousse filling and I am just missing it? I would love to know how to make them, they sound so yummy! I keep looking for the recipe somewhere and have even searched elsewhere but never seem to come up with anything?! Any ideas?? Thanks!
post #5925 of 6395
[quote="angeliaaki"]
Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by lepmer

For pina colada, I make the WASC recipe with these subs: 1 c pina colada drink mix, 1 c water, 1 c Malibu rum, 2 tsp LoRann pina colada flavor, 2 tsp coconut flavor. Without the LoRann, you can use 2 tsp pineapple flavoring.



i want to make the pina colada cake but its my first time using the WASC recipe. so do i still add the flour, sour cream, and sugar plus the above subs? do you use white cake mix or a different flavor?
i am thrilled to have found your list of cake flavors...so many amazing ideas! thank you!



Yes, make the WASC recipe but sub the liquids and flavorings.

I play around with cakes all the time, and now I prefer using DH Pineapple Supreme cake mix and LoRann's pina colada flavoring (1 dram). Instead of the above liquid substitutions, I use 1-1/3 c coconut creamer and 1-1/3 c Malibu (or leave out the Malibu rum and just use water)
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
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