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HELP! Gourmet flavors???? - Page 403

post #6031 of 6375
Hi Everyone,

A few days ago I had dinner with DH in an Italian restaurant. and for dessert he had this pastry filled with Nutella, Mascarpone , nougat and drizzling of caramel. On the side it had ice cream. It tasted heavenly and I had to ignore my Pana Cotta just to eat that pastry with DH.

My question is, do you think it would be a good filling? And do you think it would pair up with vanilla cake or chocolate cake?
post #6032 of 6375
I didn't get a notification to your reply! That sounds amazing!!

Yes, I would definitely use that in cake. Maybe a caramel cake? But either white or chocolate or even cafe late flavor would be great, too.
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 #6033 of 6375
I'm so excited!! I've been going nuts trying to figure out a no-fail way to produce the Orange cake with consistency and great flavor... I've found it! Albeit, a tad expensive.

I was picking up peach puree at Bev Mo and saw TGIF's Orange Dream ($13 for 1.75 liters). It does have vodka in it, but that is a good thing since it means the drink will last practically indefinitely in the fridge.

I had to add extra orange flavoring (used a dram of LoRann's orange, but you could use 2 tsp of orange extract), but the texture of the cake was spot on, not even a hint of sinking! I'm so excited I could pee, lol.
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 #6034 of 6375
Good for you! How much of the liquid did you replace with the Orange Dream? Inquiring minds want to know. LOL
post #6035 of 6375
Quote:
Originally Posted by All4Show

Good for you! How much of the liquid did you replace with the Orange Dream? Inquiring minds want to know. LOL



Oh yeah, ALL of it. (2-2/3 c).
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 #6036 of 6375
Quote:
Originally Posted by Bzer

once you reply to this thread you should see the watched topic on the bottom of the page. Hope this helps

Thank you for sharing, this raelly help alot!
post #6037 of 6375
Hi, is there a receipe for a coca cola cake?
post #6038 of 6375
Quote:
Originally Posted by sgalvan62

Hi, is there a receipe for a lococa cola cake?



lorannoils.com has a new Cola flavor. Use diet Cola for all of the liquid, and add the Cola flavoring, but try 1/2 tsp before adding the entire dram. The concentrated flavors can add quite a bang for their buck.
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 #6039 of 6375
Thank you for info😃
post #6040 of 6375
Has anyone tried WASC with angel food cake mix? I was about to, then decided not to waste my time when I realized there were 2 pouches, one flour and one egg white mix.

Considered dumping them both together and proceeding with WASC recipe... then thought I'd ask first.
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 #6041 of 6375
Quote:
Originally Posted by MacsMom

Has anyone tried WASC with angel food cake mix? I was about to, then decided not to waste my time when I realized there were 2 pouches, one flour and one egg white mix.

Considered dumping them both together and proceeding with WASC recipe... then thought I'd ask first.



NO NO NO

The first pouch is egg white powder and sugar to be whipped to a good meringue with water. The second pouch is flour-sugar-flavour to be folded in before baking.

Just stash this away for the time when you need angel food cake and don't want to use eggs. It's usually pretty decent if you add vanilla extract.
post #6042 of 6375
Quote:
Originally Posted by BakingIrene

Quote:
Originally Posted by MacsMom

Has anyone tried WASC with angel food cake mix? I was about to, then decided not to waste my time when I realized there were 2 pouches, one flour and one egg white mix.

Considered dumping them both together and proceeding with WASC recipe... then thought I'd ask first.



NO NO NO

The first pouch is egg white powder and sugar to be whipped to a good meringue with water. The second pouch is flour-sugar-flavour to be folded in before baking



BUT, has anyone tried it? I'm not looking for an angel food cake texture, just a lighter texture. I may give it a shot next week using 1/4 recipe just to see what happens...
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 #6043 of 6375
I can't believe the last post was in April, according to what is visible on my monitor. As active as this post is, I sometimes get dropped from the watched topic list. Posting to see if anything new has happened. This is one thread I don't want to lose track of! icon_biggrin.gif

Jan
If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
Reply
If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
Reply
post #6044 of 6375
hi, getting ready to make some reese cup cupcakes, gonna make chocolate cupcakes with peanutbutter frosting topped with a mini reese's. my question is would you recommend putting peanutbutter filling?a mini reese's? or a peanutbutter ball in center of cupcakes? thanks for any input icon_biggrin.gif
post #6045 of 6375
hi, just wondering has anyone purchased and used pastry filling from sweet wise? i purchased the baviarian cream and apple pie, but havent tried them yet? will the apple pie work for a cake filling or will it run? what flavor cake goes best with baviarian cream? thanks for any comments icon_smile.gif
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