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post #6241 of 6395
Ok I made the pineapple coconut banana cake and it didn't rise much it's only 1 1/2 in. Also it's very heavy . I wanted to use this as my bottom tier, (10,8)wanted to fill and cover with fondant . Will this still work? Made 2 -10 rounds should I make another , to get the hight I wanted? Can this cake be covered in fondant? Should I start over and make tropical breeze cake which has the flavors just not all the fruit? Ugh! What to do?
post #6242 of 6395
Quote:
Originally Posted by sgalvan62 View Post

Ok I made the pineapple coconut banana cake and it didn't rise much it's only 1 1/2 in. Also it's very heavy . I wanted to use this as my bottom tier, (10,8)wanted to fill and cover with fondant . Will this still work? Made 2 -10 rounds should I make another , to get the hight I wanted? Can this cake be covered in fondant? Should I start over and make tropical breeze cake which has the flavors just not all the fruit? Ugh! What to do?

Hmm quite the predicament. I've never made that particular recipe (in fact I'll have to scroll back up and see if it's listed somewhere bc it sounds delish). We're you able to taste it after it was baked? Any time I make a new recipe I have learned to make one small cupcake out of the batter so I can try the final product. I'm willing to bet the cake still tastes good even though it didn't rise well, however there is the chance that it super dense and chewy in the middle.

I would do this: yes bake a 3rd layer to get the height (I personally always bake 3 thinish layers instead of torting my cakes) So the batter should make another two pans worth of cake, right? Just go ahead and cut into one of the cakes you have made already and test it out. Since you definitely won't need the 4th layer...and who knows maybe this time around it will be even better. In which case just use the questionable layer at the bottom of the tier. HTH
post #6243 of 6395
Macsmom can u plz post recipe for white choclate raspberry cake?
post #6244 of 6395
Quote:
Originally Posted by sgalvan62 View Post

Ok I made the pineapple coconut banana cake and it didn't rise much it's only 1 1/2 in. Also it's very heavy . I wanted to use this as my bottom tier, (10,8)wanted to fill and cover with fondant . Will this still work? Made 2 -10 rounds should I make another , to get the hight I wanted? Can this cake be covered in fondant? Should I start over and make tropical breeze cake which has the flavors just not all the fruit? Ugh! What to do?

Hmm quite the predicament. I've never made that particular recipe (in fact I'll have to scroll back up and see if it's listed somewhere bc it sounds delish). We're you able to taste it after it was baked? Any time I make a new recipe I have learned to make one small cupcake out of the batter so I can try the final product. I'm willing to bet the cake still tastes good even though it didn't rise well, however there is the chance that it super dense and chewy in the middle.

I would do this: yes bake a 3rd layer to get the height (I personally always bake 3 thinish layers instead of torting my cakes) So the batter should make another two pans worth of cake, right? Just go ahead and cut into one of the cakes you have made already and test it out. Since you definitely won't need the 4th layer...and who knows maybe this time around it will be even better. In which case just use the questionable layer at the bottom of the tier. HTH
post #6245 of 6395
Thanks, Theloveofsugar, I made the third layer had my husband test it( I don't care for coconut) and he liked it even asked for a second slice!... So I'm gonna fill and decorate! It's for m nices Hawaiin themed graduation party, all family and friends!icon_biggrin.gif
post #6246 of 6395
Quote:
Originally Posted by sgalvan62 View Post

Thanks, Theloveofsugar, I made the third layer had my husband test it( I don't care for coconut) and he liked it even asked for a second slice!... So I'm gonna fill and decorate! It's for m nices Hawaiin themed graduation party, all family and friends!icon_biggrin.gif

Wow that must be a really good cake then! Good job icon_wink.gif Did it have icing on it when he ate it? I have always said any cake that is good enough to be eaten plain without any icing or glaze is darn good cake!! Do you have a link to the recipe by any chance? I'd like to make them into cupcakes. What type of icing did you use? Pictures?
post #6247 of 6395
Quote:
Originally Posted by blondmary View Post

Macsmom, for the Pineapple Coconut Banana cake. Do we follow the WASC recipe plus de additions for this cake?? Or do you just substitute the liquids? Sorry for the dumb question.

thanks!

Substitute the liquids.

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 #6248 of 6395
Quote:
Originally Posted by mmich View Post

I've made this cake several times.  It is a favorite of everyone I know.  I've never used root beer float extract, only the lorann drams.  I'm not sure if you're near a Hobby Lobby, but I find they carry it--no need to order online.  

Rootbeer extract works just fine!

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 #6249 of 6395
Quote:
Originally Posted by sgalvan62 View Post

Ok I made the pineapple coconut banana cake and it didn't rise much it's only 1 1/2 in. Also it's very heavy . I wanted to use this as my bottom tier, (10,8)wanted to fill and cover with fondant . Will this still work? Made 2 -10 rounds should I make another , to get the hight I wanted? Can this cake be covered in fondant? Should I start over and make tropical breeze cake which has the flavors just not all the fruit? Ugh! What to do?

OH!  I've never made that recipe (the one by sayhellojana).  The tropic breeze is what I call pineapple-coconut-banana...

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 #6250 of 6395

SAVED

post #6251 of 6395

Ok I have been on this thread for 2 days and still not through it all! So many good tips and recipes it is amazing :) Thank you so much MacsMom you have been amazing sharing all your secrets! I'm sure you have already posted it once but I have yet to find it, so would you be willing to post the recipe for your Fuzzy Navel Cake? I am making a graduation cake this weekend and she is very much against chocolate so I thought this would be great! Thank you

post #6252 of 6395

Fuzzy Navel

2 boxes DH Orange Supreme

2 c flour

1-3/4 c sugar

1-1/2 tsp salt

1 pkg vanilla pudding mix

6 eggs + 1 white

2 cups Peach Schnapps

2/3 c water

1/4 c oil

2 c sour cream

 

* Taste batter to decide if you'd like to add any additional orange or peach flavoring. (I add 1/2 tsp LoRann orange oil).

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 #6253 of 6395

wonderful thread! So gracious of everyone to share! Thank you!

post #6254 of 6395

Lemon Drop ~ Lemon cake filled with lemon curd & white-chocolate ganache.

 

 

OK--For this Gourmet Cake would you fill the insides with a thin layer of white chocolate ganache and then the Lemon curd on top then stack next layer----OR fill with just the lemon curd filling and ICED in the White Chocolate Ganache---

 

And does anyone have great Lemon Curd recipe??

 

I have a friend that LOVES lemon and I was thinking this would be the BEST gift for her bday!!

post #6255 of 6395
Hi! i dont understand what mean wasc. iam new. sorry my english is not good i try.
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