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HELP! Gourmet flavors???? - Page 401

post #6001 of 6249
2/10/12 at 10:09pm
Heart sync , I will totally try that!
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #6002 of 6249
2/11/12 at 8:58am
hi could someone please till me how to make a sheet cake with side yellow and one side chocolate,so they dont run together? do i need a special pan or tool? thanks for any suggestion you can give.
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post #6003 of 6249
2/11/12 at 9:02am
I simply pour 1 side 1 flavor and the other flavor next to it. Mine have not run together.
Molly
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post #6004 of 6249
2/11/12 at 9:05am
no divider needed when pouring?
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post #6005 of 6249
2/11/12 at 10:07am
No, I have never used a divider. I pour each side and then gently tap pan on counter.
Hope that helps.
Molly
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post #6006 of 6249
2/11/12 at 10:26am
Hi, will this help? Just google "tutorial on how to make 2 flavors of cake mix in one pan" You will see others


http://www.youtube.com/watch?v=DuprXcMza-M
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post #6007 of 6249
2/11/12 at 11:57am
Thanks everyone! I think I might try MacsMom's suggestion of using strawberry ice cream. I also have some strawberry pudding mix I was thinking about adding.
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post #6008 of 6249
2/11/12 at 1:03pm
icon_biggrin.gif Thank you both for the quick respones!
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post #6009 of 6249
2/19/12 at 6:46am
Okay I have a question -- has anyone tried any of the recipes with the downsized cake mix boxes? Should we be redoing the google docs?
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 #6010 of 6249
2/19/12 at 4:36pm
Quote:
Originally Posted by bobwonderbuns

Okay I have a question -- has anyone tried any of the recipes with the downsized cake mix boxes? Should we be redoing the google docs?



I still make the recipe the same (don't use less ingredients) and the cakes come out fine, but it does produce slightly less batter.
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 #6011 of 6249
3/11/12 at 11:18am
I finally got to try an adjusted strawberry cake!
Thanks to the suggestion of a little more water and the addition of baking soda, I now have a wonderful strawberry cake recipe. Better crumb and still a great strawberry cake.

1 box white cake mix
1 c flour
1 c sugar
1/2 t salt
1 pkg strawberry jello
Approximately 1 cup strawberry puree - used frozen strawberries
1/2 c water
1 cup sour cream
3 eggs
2 T oil
1/2 tsp baking soda

I thawed strawberries and puréed them. Then in a 2 cup Pyrex measuring cup I added 1/2 cup of water and enough strawberry purée to make 1 1/3 cup.
Mixed it all up and it came out great. This cake rises a but but not as much as some of the other recipes so keep that in mind when filling your pans.

I will try subbing diet sprite for the water next time but I was happy with the outcome. Thanks for all the help troubleshooting the recipe.
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #6012 of 6249
3/11/12 at 3:13pm
MacsMom- I want to try your Root Beer Float recipe this week. I'm curious what you use for the "thick cream" filling? Just Rich's, or is there another recipe you can point me to?


Also- does it matter if it's flat root beer?
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post #6013 of 6249
3/12/12 at 8:22am
I have huge wedding cake coming up. I use a doctored cake mix recipe. With the smaller box of cake mix now - how do I change the recipe. The last cake I add 4 oz more of cake mix from another box of mix. I was wondering what others are doing? Thanks,
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post #6014 of 6249
3/12/12 at 8:28am
Quote:
Originally Posted by sillywabbitz

I finally got to try an adjusted strawberry cake!
Thanks to the suggestion of a little more water and the addition of baking soda, I now have a wonderful strawberry cake recipe. Better crumb and still a great strawberry cake.

1 box white cake mix
1 c flour
1 c sugar
1/2 t salt
1 pkg strawberry jello
Approximately 1 cup strawberry puree - used frozen strawberries
1/2 c water
1 cup sour cream
3 eggs
2 T oil
1/2 tsp baking soda

I thawed strawberries and puréed them. Then in a 2 cup Pyrex measuring cup I added 1/2 cup of water and enough strawberry purée to make 1 1/3 cup.
Mixed it all up and it came out great. This cake rises a but but not as much as some of the other recipes so keep that in mind when filling your pans.

I will try subbing diet sprite for the water next time but I was happy with the outcome. Thanks for all the help troubleshooting the recipe.



Thanks, can't wait to try this!! I'll use the diet Sprite icon_smile.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 #6015 of 6249
3/12/12 at 8:31am
Quote:
Originally Posted by MJTKNT

MacsMom- I want to try your Root Beer Float recipe this week. I'm curious what you use for the "thick cream" filling? Just Rich's, or is there another recipe you can point me to?


Also- does it matter if it's flat root beer?



I've never made it with flat rootbeer, but I'm positive it's fine.

Yes, I whip vanilla pudding mix into Frostin' Pride for the filling icon_smile.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
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