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HELP! Gourmet flavors???? - Page 396

post #5926 of 6395
[quote="MacsMom"]
Quote:
Originally Posted by 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)



thank you so much! this cake was AMAZING! the only problem i had was that i made cupcakes with the leftover batter and the cupcakes stuck to the cupcake liner. is this normal?
post #5927 of 6395
[quote="angeliaaki"][quote="MacsMom"][quote="angeliaaki"]
Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by lepmer

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)



thank you so much! this cake was AMAZING! the only problem i had was that i made cupcakes with the leftover batter and the cupcakes stuck to the cupcake liner. is this normal?



Any mix with a high sugar content will stick more, so if you used the pineapple mix that would be the the culprit. If you used Malibu, the sugar alcohol.
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 #5928 of 6395
Quote:
Originally Posted by MacsMom

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?



Well I've cooked it about 1 hr cos last time I made it using the same recipe cooked it for 40 min, checked it and it was a bit sticky in the middle. placed it in the oven for another 10 min.

But I thought that when cooking it a bit longer it tends to dries out the cake not the opposite icon_confused.gif . BTW I made the recipe in single 10" round pan.
post #5929 of 6395
thumbs_up.gif
post #5930 of 6395
[quote="Noura80"]
Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by Noura80

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?



Well I've cooked it about 1 hr cos last time I made it using the same recipe cooked it for 40 min, checked it and it was a bit sticky in the middle. placed it in the oven for another 10 min.

But I thought that when cooking it a bit longer it tends to dries out the cake not the opposite icon_confused.gif . BTW I made the recipe in single 10" round pan.



Even in a single 10" pan, I bake my WASC cakes for an hour at 325. There is so much fat in these cakes with the sour cream and creamer, that even when I've way overcooked cakes, they were still moist!
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 #5931 of 6395
I thought I should report back about the mulled apple cider cake that I made over the weekend. It took me two tries to get what I was looking for so my family was forced to have some cider cupcakes too. icon_wink.gif

Mulled Apple Cider Cake with Cinnamon Brown Sugar Buttercream

1 box white cake mix
1 cup flour
1 cup 'sugar' (I used 2 packets apple cider mix, about half a carton of mulled cider mix and sugar to make up balance of 1 cup)
3/4 tsp salt
3 eggs
2 tbsp oil
8 oz sour cream
1 1/3 cup cider



Cinnamon Buttercream Frosting

1 stick butter at room temp
1/2 cup shortening
4 cups powdered sugar
3 to 4 tablespoons milk
3 teaspoon ground cinnamon (adjust to preference)
Brown sugar to taste (~1 tbsp?)

The cinnamon and brown sugar I added to taste after the frosting was made.
post #5932 of 6395
[quote="MacsMom"]
Quote:
Originally Posted by Noura80

Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by Noura80

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?



Well I've cooked it about 1 hr cos last time I made it using the same recipe cooked it for 40 min, checked it and it was a bit sticky in the middle. placed it in the oven for another 10 min.

But I thought that when cooking it a bit longer it tends to dries out the cake not the opposite icon_confused.gif . BTW I made the recipe in single 10" round pan.



Even in a single 10" pan, I bake my WASC cakes for an hour at 325. There is so much fat in these cakes with the sour cream and creamer, that even when I've way overcooked cakes, they were still moist!




how much oil in total should I use then? any idea?
post #5933 of 6395
Quote:
Originally Posted by Noura80

how much oil in total should I use then? any idea?



I haven't had the problem you described with it being sticky, so my recommendation is to try it again as is and cook it a little longer. If you don't want to risk that, then reduce the oil by 2 tbls and increase the liquid by 2 tbls.
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 #5934 of 6395
Wow, this thread is almost to 400 pages. Amazingicon_smile.gif
I made the Cheesecake Livers recipe tonight. The batter is really really thick. Is this normal? I was forced to use Pillsbury because they were out of DH. The batter is in the fridge for baking tomorrow. Just curious if that recipe is always that thick or if I should thin it out.
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
Reply
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
Reply
post #5935 of 6395
Since my edit button is missing, I meant Cheesecake Lovers not liversicon_smile.gif That's what happens when you post via your phone.
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
Reply
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
Reply
post #5936 of 6395
Quote:
Originally Posted by sillywabbitz

Wow, this thread is almost to 400 pages. Amazingicon_smile.gif
I made the Cheesecake Livers recipe tonight. The batter is really really thick. Is this normal? I was forced to use Pillsbury because they were out of DH. The batter is in the fridge for baking tomorrow. Just curious if that recipe is always that thick or if I should thin it out.



It's thick because of the cream cheese, but leaving it to be baked tomorrow is going to make the cake even more dense... With PB, don't fill the pans too full as PB tends to bake over.
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 #5937 of 6395
Thanks so much. I appreciate the feed back. It's a personal use cake so if it's a little goofy it's okicon_smile.gif
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
Reply
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
Reply
post #5938 of 6395
This thread is amazing!! Thanks for all the differnt ideas!
post #5939 of 6395
How's the neopolition flavor, lemon kiss, strawberry lemonade and the chocolate dipped strawberry? Trying to read through all of these post is taking forever!!!! Thanks so much MacMom
post #5940 of 6395
I need some help troubleshooting issues I had with the things I made this week and was wondering if you guys could me out icon_smile.gif

If I want to increase moistness in a cake that calls for 1/2 cup of oil, would adding 1-2 tbsp of oil be a good start to try that? Would I have to increase or decrease anything else?

Also, I made cupcakes but they sunk in the middle. Could this be a result of having too much sugar in them? Would decreasing the sugar by 1-2 tbsp be a start for those?
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