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HELP! Gourmet flavors???? - Page 5

post #61 of 6249
1/20/09 at 1:28pm
Thanks so much for posting this, I've been wanting to try something different.
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post #62 of 6249
1/20/09 at 1:29pm
MacsMom: Let me know how that guava cake turns out for you. I did a July 4 guava cake. Had a funny wang. Not the greatest cake--and I'll never make it again.

I have had guava filling before that was absolutely incredible!
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I am too blessed to be stressed or depressed; too anointed to be disappointed!
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Breast cancer survivor since May 27, 2009!!!
I am too blessed to be stressed or depressed; too anointed to be disappointed!
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post #63 of 6249
1/20/09 at 1:29pm
this is a wonderful resource, so many flavor idea, no way to list all that on a website. Thanks for all the ideas
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post #64 of 6249
1/20/09 at 1:45pm
Quote:
Originally Posted by pkinkema

MacsMom: Let me know how that guava cake turns out for you. I did a July 4 guava cake. Had a funny wang. Not the greatest cake--and I'll never make it again.

I have had guava filling before that was absolutely incredible!



Good to know! I am glad the filling was good since I listed it on my flavor page... icon_redface.gif I'd better get to work on perfecting a guava flavored cake!
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
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post #65 of 6249
1/20/09 at 2:07pm
I do a chocolate cake with pistachio filling. Everyones favorite:

Pistachio instant pudding replace milk with heavy whipping cream

Or you can add the pudding to a white cake

Yummy!!!!
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post #66 of 6249
1/20/09 at 2:47pm
Geez... you mean have to add another to my list? icon_cool.gif
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
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post #67 of 6249
1/20/09 at 3:11pm
Wow! All of these sound delicious! Can I ask if you refrigerate all these flavors--especially the mousses or the ones with cream cheese and whipped cream? If you do, does it ruin your fondant?

I've been in this rut of always just using a buttercream filling (flavored though!) or a chocolate ganache filling because you don't need to refrigerate those. I really want to branch out but am afraid of refrigerating my cakes and finding condensation all over my fondant.

What do you all do?
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post #68 of 6249
1/20/09 at 3:16pm
I always refrigerate and I have never had a problem with my fondant. It helps with the handling.
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post #69 of 6249
1/20/09 at 3:28pm
Ditto. I always refrigerate, no problems at all. I put my MMF, Satin Ice (red, black and yellow), and Fondarific (black) in the fridge with no trouble.

Just give it time for the condensation to dry before it's in the customer's hands. If after 3 hrs it is still too moist, you can use a hair-dryer to speed dry it (you can't do this immediately after taking out it of the fridge because the cake will still be cold and condensation will return).

I have even frozen completely decorated cakes - but these must be thawed in the fridge first or the condensation will be too heavy.

I make most of my fillings using Frostin' Pride or Bettercreme, or pastry fillings, all of which are shelf-stable (no refrigeration required). I mix as many different things into Bettercreme as I do my cakes! Pudding mixes, ice-cream toppings, pastry fillings, peanut butter, crushed Oreos...
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 #70 of 6249
1/20/09 at 7:42pm
I just bought my first carton of Bettercream, didn't know my cash & carry carried it. So, I think I'll try a white chocolate mousse using the white chocolate pudding mix. And I saw Jello had some new pudding flavors the other day. Woo Hoo. I may try adding different puddings to my mixes. I've tried white chocolate in cakes, but only to fail, so pudding is my next move.

My combos aren't really "gourmet" but

White Forest Cake: White cake, cherry filling & ganache frosting (or cherry/ganache filling)

Pumpkin Pie: Pumpkin Cake w/ cinnamon cream cheese filling

Chocolate Covered Banana: Banana cake w/ chocolate mousse filling

Triple Berry: Strawberry cake, blueberry or blackberry filling w/ raspberry buttercream
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Friends will enhance your life. Everyone else is just an acquaintance
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post #71 of 6249
1/20/09 at 7:46pm
I'm trying to make a cake that tastes like bg cherry garcia ice cream. Has anyone made a melted ice cream cake like this or have any ideas?
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post #72 of 6249
1/20/09 at 9:11pm
I know the cake mix dr has a recipe that uses melted ice cream if you want I'll look it up
Friends will enhance your life. Everyone else is just an acquaintance
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Friends will enhance your life. Everyone else is just an acquaintance
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post #73 of 6249
1/21/09 at 6:23am
MacsMom, when you have 2 different fillings, are you layering them together or are you torting and filling each layer with the different fillings?
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #74 of 6249
1/21/09 at 6:25am
Quote:
Originally Posted by sweetkisscakes

I'm trying to make a cake that tastes like bg cherry garcia ice cream. Has anyone made a melted ice cream cake like this or have any ideas?



Melted i.c. in cake is amazing, but the choc in cherry garcia might disentegrate. I have a recipe for Chocolate Covered Cherry that you can mess with:

Chocolate Covered Cherry Cake
2 white cake mixes
2 c flour
2 c sugar
1-1/2 teaspoons salt
1 dram LoRann cherry    
2 t butter flavoring
1/2 t lemon extract
2 or 3 large drops Americolor super red      
1 c mini chocolate chips        
1 c mini cherry chips (I get mine online)
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 #75 of 6249
1/21/09 at 6:28am
Quote:
Originally Posted by GrandmaG

MacsMom, when you have 2 different fillings, are you layering them together or are you torting and filling each layer with the different fillings?



If it is a topsy, then I separate the filling layers. But I love to layer one right on top of the other. Oh, and I separate them if I am using different flavored cakes in one tier, like Banana Split: Layers of banana, cherry, & chocolate cakes filled with chocolate fudge & banana crème.
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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