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HELP! Gourmet flavors???? - Page 407

post #6091 of 6379

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

post #6092 of 6379

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!

post #6093 of 6379

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).

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 #6094 of 6379

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

post #6095 of 6379

Thanks for posting all these MacsMom cant wait to try! icon_smile.gif

post #6096 of 6379

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

post #6097 of 6379

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
 

post #6098 of 6379

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

post #6099 of 6379

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.

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 #6100 of 6379
Thank you much for the update. I tried to click on this link a couple of weeks ago, but it wasn't opening up for me. Now it's working! Yay!
Debbie
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My children go as far as the umbilical cord allows them!
Reply
Debbie
------------------------------------------
My children go as far as the umbilical cord allows them!
Reply
post #6101 of 6379
Macsmom thnxxxxxx alotttt I made orange dreamsicle n it was soooodelishhheverybody loved itttt thnku:)
I felt cake was a lil dry but still tooo Gud thnku:)
post #6102 of 6379
how about champaign flavour?
post #6103 of 6379

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

post #6104 of 6379
Quote:
Originally Posted by Bakers Crush View Post

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.

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 #6105 of 6379

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. 

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