HELP! Gourmet flavors???? - Page 407

Thanks everyone for the cake flavors!!! UR all awesome...

Thank you so much, Macsmom, for all the information you have shared. The combinations sound great and I cannot wait to try the Tropical Cake. I would like to know how you have worked around the new size/reformulated cake mixes from PB and BC for the WASC. I have read threads about adding mix from another box or reducing the amount of liquid, but my WASC is not coming out the same ever since the change of mixes. Again thank you for all your help!

I haven't have any problems with the new sizes, except that they don't fill up the pans as much so I often have to add an additional 1/4 recipe - sometimes I just add an extra cup of cake mix. 

I do, however, use less sugar - about 3 tbls to 1/4 cup (I don't measure, I just don't fill up the measuring cup as full with sugar).

Thank you!!!!! I will give that  a try!!!!

Thanks for posting all these MacsMom cant wait to try!

i could not find what you do for a Strawberry lemonade, any help out there?
 

I searched Cake Central and found two different recipes for you. One of the links is pasted below. I hope it works for you!

http://cakecentral.com/a/strawberry-lemonade-wasc-method
 

MacsMom,

You have amazing flavors listed.... How do we keep up with any changes/additions you've made to this list?  It's been awhile since i've been on CC and there has been a lot of changes over the last year which took me some time to find this forum to find your link.

Thanks!

A

In my signature line there is a link to the recipe list. I try to keep that doc updated with changes and additions. At the bottom of the doc I list the dates of my last changes.

Thank you, MacsMom, and everyone who contributes to this endeavor, all your help has made my baking life much easier. May God bless you now and in 2013!

Rosario

Quote:

Originally Posted by Bakers Crush 

how about champaign flavour?
http://www.bakerscrush.com

For champagne cake, I use cheap champagne for all of the liquid and add 1 tsp of rum flavoring (I prefer LoRann's Rum Emulsion. If using concentrated flavor oils, only use 1/4 to 1/2 tsp).  You can also use diet sprite instead of champagne.

MacMoms ~ Thanks for sharing your ideas, I have been sitting down for 2 days trying to come up with flavor profiles for my potential cake business. This helps me a whole lot. Let me ask, do your customers ever question the fact that you use box cake mixes or not.  I find them incredibly convenient and that they take flavors well. Just wanted some professional input.