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HELP! Gourmet flavors???? - Page 408

post #6106 of 6395
Quote:
Originally Posted by themasterstouch View Post

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. 

Customers don't ask. When freinds ask, though, I tell them that cake mix makes up half of the dry ingredients, so it is officially just another ingredient :)

 

I just could not come up with a scratch cake that stayed moist and was easy to carve at the same time without being too dense. I am in love with WASC variations because it is really a no-fail recipe: I've only used half the amount of sour cream on occasion because I was out of stock and the result was fine. I sometimes add a couple of cups of cake mix without changing anything and it is fine. I do NOT like to skip the pudding, however. The cake bakes fine without it, it's just not as moist as I like.

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 #6107 of 6395
great list of flavors, my most requested is lemon cake, lemon curd filling, vanilla bean frosting
post #6108 of 6395
I am experimenting with some similar flavor combinations (my list is tiny in comparison) but I am not having luck flavoring my cakes into fruit flavors with juice or purée. In particular my mango and berry cakes are not bold enough in flavor. If I add more of the fruit the batter is too wet and doesn't rise/fluff. ANy sample recipes or suggestions? Could it be because I am starting with a scratch recipe and not a mix and it doesn't have as much rise to begin with? Also, using coffee creamers adds more sugar to the recipe too. Any problems with the cake being too crusty around the edges with the extra sugar? And the Lorann oils (been wondering if you can use in baking or just candy making bc flavors list is HUGE) how much do you use in cake? Thanks!!!!!
post #6109 of 6395
I am so happy I found this thread so informative but a TAD overwhelming (understatement of the year). I was wondering MacsMom is you wouldn't mind sharing the WASC recipe that you use.

As my daughter would say pleeeeeeeeease icon_smile.gif
post #6110 of 6395

My list of recipes are in my signature line.

 

I start with Rebecca Sutterby's WASC 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 #6111 of 6395
Wow!!!!!! Thanks MacsMom for sharing your hard work and genius:-)
post #6112 of 6395
Quote:
Originally Posted by AlicesMadBatter View Post

I am experimenting with some similar flavor combinations (my list is tiny in comparison) but I am not having luck flavoring my cakes into fruit flavors with juice or purée. In particular my mango and berry cakes are not bold enough in flavor. If I add more of the fruit the batter is too wet and doesn't rise/fluff. ANy sample recipes or suggestions? Could it be because I am starting with a scratch recipe and not a mix and it doesn't have as much rise to begin with? Also, using coffee creamers adds more sugar to the recipe too. Any problems with the cake being too crusty around the edges with the extra sugar? And the Lorann oils (been wondering if you can use in baking or just candy making bc flavors list is HUGE) how much do you use in cake? Thanks!!!!!

For cakes high in sugar (which tends to make them dense and over-moist, as well as crusty) be sure to use bake-even strips. I got mine at Michaels, Wilton.

 

Yes, LoRann oils make all the difference in flavoring fruit cakes. I have begun cutting way back on puree and adding more flavoring due to the texture after adding a lot of puree.

 

LoRanns flavor vary in strentgh. The cherry, for instance, only requires 1/4 tsp for the whole recipe because it is sooo strong. But generally, I use half the amount of LoRann as I would regular extract.

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 #6113 of 6395

One more tip I recently came to realize: When making MMF, the Kraft giant marshmallows work the best by far!!  I just use one bag to two 2lbs PS (typically I don't use all of the PS).

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 #6114 of 6395
Wow! That's an impressive list! They sound fan-freaking-tastic! I may borrow 1 or 2 (or 10) of those!
post #6115 of 6395
What a great topic! Will be saving this one for sure. Thanks all!
post #6116 of 6395

these sound soooo awesome! :) i'm taking note and hope it is ok with you when we try these out. :) thanks so much for sharing!

cakes are meant to be eaten!!!

Reply

cakes are meant to be eaten!!!

Reply
post #6117 of 6395

Wow, thanks for sharing! They all sound delish!

Lyndi M.
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Lyndi M.
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post #6118 of 6395

Thanks MacsMom!  Very helpful. 

post #6119 of 6395

What does WASC stands for , I just started baking therefore, I'm not familiar with some terms.
 

post #6120 of 6395
This is a great thread. Thanks for sharing icon_smile.gif
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