HELP! Gourmet flavors???? - Page 411

Quote:

Originally Posted by noveen 

Handy mama,
Thank you so much. I delivered the cake yesterday and I did use soda but with wasc as it would be omitting all other liquid ingredients. The result was surprisingly really good.
Really appreciate your feedback
Thanks

So you basically just omitted the eggs and used 2-2/3 cups soda?

The best info yet!! Thanks so much. So many flavors!! But do you have the recipies to go with them?

Quote:

Originally Posted by ginger6361 

The best info yet!! Thanks so much. So many flavors!! But do you have the recipies to go with them?

In my signature line, you will find the link to the recipes.

i've died and gone to cake heaven as for the WASC cake mix what box mix could i use in the UK? we do get Betty Crocker but havent seen a white almond. i usually raid Publix when we visit in the Summer but this year were going to Playa del Carmen Mexico,hope the Walmarts big and ready for me :))

Quote:

Originally Posted by Lizelard 

i've died and gone to cake heaven as for the WASC cake mix what box mix could i use in the UK? we do get Betty Crocker but havent seen a white almond. i usually raid Publix when we visit in the Summer but this year were going to Playa del Carmen Mexico,hope the Walmarts big and ready for me :))

The cake mix is just "white" - White Almond Sour Cream is the name of the recipe by Rebecca Sutterby.

You can use any flavor, though: Yellow, vanilla, etc.

I prefer BC because it is more sifted, for lack of better description. Other mixes tend to have tiny clumps if I don't sift it, which leaves white spots in cakes that I add food coloring to. BC also has less of a tendency to sink than others I've tried.

Thank you x i think i'll look for a scratch recipe x

Quote:

Originally Posted by Lizelard 

Thank you x i think i'll look for a scratch recipe x

Had second thoughts and need to get a life :) will lookfor the other flavours and how we go xxx i'll let you know xx

Quote:

Originally Posted by Lizelard 

Thank you x i think i'll look for a scratch recipe x

In the google doc in my signature, there is a scratch version listed (I think it's the 3rd recipe)

Quote:

Originally Posted by MacsMom 

DUDE!!

I e-mailed www.amoretti.com last night requesting a catalog saying that were highly recommended ( THANK YOU linstead!) and they called me this morning to make sure it was okay if they sent samples.

Of course! Bring 'em on! After talking to her more she decided to throw in a few extra samples and she said that thier samples are free, so if I want to try something before I buy to just call and ask!!

She said their flavors are used by top cakers and win competitions left and right (well, in better wording than I'm am repeating)...

AND... she gave me even more flavor ideas!

Moji-lada ~ Lime and coconut.
Mimosa ~ orange and champagne cake.
Tangelo ~ Tangerine and grapefruit.

Oh, and I forgot, they have anew flavor from the Tonka bean, which has tones of vanilla, almond, cinnamon, and cloves. The bean itself is illegal in the US and UK because the seed contains coumarin, which can be lethal in large doses, but they have captured it's flavor.

Thinking about that chocolate layer, I doubt it would stay crunchy when hardened between moist cake, but I'll give it a shot anyway.

I have a question about the flavoring. The question that I have is about the coffee syrup's. Can I add the coffee syrups to WASC recipe for a banana nut cake and also to the my frosting?   This company has 2 flavoring that I would like to buy asap if someone could help me.