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HELP! Gourmet flavors???? - Page 397

post #5941 of 6395
Musiclover, are you putting the pudding mix in the cakes? I have found all the recipes to be very moist. Is there one in particular that was dry?
I wouldnt add anything else, because baking is all about ratios. I mean someone else may know what else to add or take away. But I think if you dont omit the mudding, it should be very moist.

I've made these recipes as cakes AND cupcakes with no problem. Perhaps your oven needs to be a tad higher for them to cook all the way thru? JMHO icon_smile.gif

Macsmom, I made your chocolate WASC with a strawberry balsamic filling, and homemade chocolate MMF!! OOOOHMMMYYYYGAWD!!! That was the best cake I've ever made in my life. It was even better the next day. I couldnt believe it used 4 diff chocolate sources. DIVINE!!!!!

This was the first time making choc MMF, so it didnt come out too pretty, but I think I will take a pic of it since its cut and it looks waaaaay better.
post #5942 of 6395
Quote:
Originally Posted by aandkidz

Musiclover, are you putting the pudding mix in the cakes? I have found all the recipes to be very moist. Is there one in particular that was dry?
I wouldnt add anything else, because baking is all about ratios. I mean someone else may know what else to add or take away. But I think if you dont omit the mudding, it should be very moist.

I've made these recipes as cakes AND cupcakes with no problem. Perhaps your oven needs to be a tad higher for them to cook all the way thru? JMHO icon_smile.gif

Macsmom, I made your chocolate WASC with a strawberry balsamic filling, and homemade chocolate MMF!!



Wanna share the straw balsmic filliing? icon_biggrin.gif

Musiclover, since there is already a lot of oil in the recipe, I agree on the pudding question, but also if the liquid portion is 50/50 water to creamer that wll help. If it is a dense cake, then adding 2 tbls extra liquid can help. Sugar adds to moistness, but too much sugar lends to the sinking issue.

For cuppies, a thich batter can sometimes cause sinking as well as excess sugar. I add a bit more water if I notice my batter seems too thick. In addition, DH and Pillsbury mixes tend to sink more than Betty Crocker.
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
post #5943 of 6395
WOW!!! YOU?? The recipe guru? I am flattered that you are asking me!!

STRAWBERRY BALSAMIC FILLING

1C strawberries
1/4C sugar
1T balsamic vinegar
Mix strawberries with sugar and let stand 15mins to maserate. Place in small saucepan and add vinegar.

Let simmer 15 mins. The berries should cook down and create a sauce. Crush berries and pulse in blender if you want a smoother consistancy.

I also make a strawberry balsamic cream cheese filling.

Add above to 2 oz cream cheese
1T balsamic vinegar
1C powder sugar
1T butter.

Mix strawberry sauce and balsamic vinegar. Set aside.
Beat cream cheese and butter together at medium speed until cream.

Sift in 1/2 C sugar and beat until combined. Sift in remaining sugar and combine.

Add more sugar if necessary.
post #5944 of 6395
Image

pic of cake.
post #5945 of 6395
For a nicely domed cupcake, bake at 425 degrees for 4-5 minutes, then lower your oven temp to 350 till done.

Kat
Kats Suite Cakes......Cakes "to live for"
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Kats Suite Cakes......Cakes "to live for"
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post #5946 of 6395
It actually wasn't one of the gourmet flavor cakes. It was 2 different cakes from scratch, but needed some input and I know people on here have good ideas icon_smile.gif Thanks for your responses. I'll try them out and see if it helps. Macsmom, the cupcakes actually weren't a thick batter. It was very liquidy. The reason why I said it might be the sugar was because it only had a little over a cup of flour and a cup of unsweetened cococa powder and then over 2 cups of sugar. So I was thinking maybe it was too much sugar, but I'm no expert

Also, one other question. When I make the cakes that call for creamer, what do you guys do with the rest of it? Unfortunately, I am not a big coffee drinker so I can't use up the rest of the creamer in coffee. Has anyone ever tried freezing it and just thawing it out and using it that way?
post #5947 of 6395
wow!haven't gotten an update for this thread in ages! Exciting to read so e of the recent posts and can't wait to try the strawberry balsamic filling!!!

Any brand of balsamic you recommend by the way?


Also, I need to make a chocolate mint cake....do you think a teaspoon of mint extract in the choc WASC batter or some creme de menthe liquor maybe? I may be able to get the loran creme de menthe by then but I'm not sure. If I can, is that one of the really strong flavors, how much would you add to a full WASC recipe? Thank you so much!
"It's not about who you've known the longest, it's about who came and never left your side."

***http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs***
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"It's not about who you've known the longest, it's about who came and never left your side."

***http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs***
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post #5948 of 6395
Hi everyone. I was wondering in the WASC recipes that call for sour cream, what can I substitute it for if I didn't have it on hand? like yogurt, kefir (similar to buttermilk) and what about the amount is it the same too?
post #5949 of 6395
Steffla, I dont use any particular brand of balsamic vinegar. I just know you dont need to spend a bunch on it.

Noura, I have subbed the sour cream with greek yogurt. Same measurements.
post #5950 of 6395
Steffla, I dont use any particular brand of balsamic vinegar. I just know you dont need to spend a bunch on it.

Noura, I have subbed the sour cream with greek yogurt. Same measurements.
post #5951 of 6395
steffla
  
Posted: Wed Nov 02, 2011 5:14 am   Post subject: Mint
"Also, I need to make a chocolate mint cake....do you think a teaspoon of mint extract in the choc WASC batter or some creme de menthe liquor maybe? I may be able to get the loran creme de menthe by then but I'm not sure. If I can, is that one of the really strong flavors, how much would you add to a full WASC recipe? Thank you so much!"

Any advice on this?

Also, has anyone made the butterscotch rum cake and what would be a good sub for the rum in order to make just a butterscotch cake???
"It's not about who you've known the longest, it's about who came and never left your side."

***http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs***
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"It's not about who you've known the longest, it's about who came and never left your side."

***http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs***
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post #5952 of 6395
Ok, I have gone through the list of flavors here and there are plenty, but here is where I need help. I made some WASC cupcakes and I am planning on filling them with a mandarin orange mousse that I made trying to use up some mandarin oranges that I had. I was kind of thinking of making a fluffy white icing to go on top and putting some coconut on top of that. What do you all think? I am trying to use stuff I have here at home w/o buying anything else. Do you think that, that will taste ok? Thanks. The WASC cupcakes were from left over batter that I had from a cake that I was doing. I just made cupcakes from it so I could use the batter after I was done baking my cakes. They have been in the freezer only a short time.
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 #5953 of 6395
Noura: One time recently I didn't have enough sour cream and I finished it off with mayonnaise as I didn't have any yogurt on hand either. I would not reccommend subbing out the whole thing with mayonnaise though. While it isn't going to hurt the cake it will change your flavor up. I ended up having to make more cake so went and got sour cream to do the rest of it with. It, the mayonnaise did not hurt the flavor as it was a small portion that got subbed out, but I am sure that you would not end up with the same flavor you were going for if you had to sub out very much of it. I think the greek yogurt would be an excellent substitute. 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 #5954 of 6395
Has anyone made macsmom's Chocolate WASC with AP flour instead of cake flour? I don't usually like how recipes turn out with cake flour, but if that's what everybody's having such success with, I'll give it a shot icon_smile.gif Also, does anyone know how long a cake with her Peanut Butter filling can be unrefrigerated? Thanks, everyone!!
post #5955 of 6395
Quote:
Originally Posted by kryptonite

Has anyone made macsmom's Chocolate WASC with AP flour instead of cake flour? I don't usually like how recipes turn out with cake flour, but if that's what everybody's having such success with, I'll give it a shot icon_smile.gif Also, does anyone know how long a cake with her Peanut Butter filling can be unrefrigerated? Thanks, everyone!!



I do it with AP flour all the time. The crumb may not be as absolutely delicate, but I've had the most incredible success with this recipe, and am forever receiving compliments on it, regardless of my filling.
Mommy to Eric Anthony, Anya and William.
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Mommy to Eric Anthony, Anya and William.
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