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HELP! Gourmet flavors???? - Page 421

post #6301 of 6394
This is very helpful, thank you everyone... I ready to start baking!
post #6302 of 6394
What is your signature line where we can find the WASC recipe?
post #6303 of 6394

THis weekend I made some WASC cupcakes with a little extra almond extract, glazed with apricot jam and topped with Amareto almond BC. Everyone loved them.

post #6304 of 6394
Quote:
Originally Posted by Tbop View Post

What is your signature line where we can find the WASC recipe?

http://www.google.com/#q=White+Almond+Sour+Cream+cake

 

http://cakecentral.com/newsearch?search=White+Almond+Sour+Cream+cake&type=a-50

 

Here are two links to the recipes.

post #6305 of 6394

Sometimes my signature line does not appear. It should be at the bottom of this post :)

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 #6306 of 6394
Wow!
post #6307 of 6394
This post thread is amazing thanks so much for all your ideas and suggestions!
post #6308 of 6394
I noticed the WASC recipes call for flour. Is cake flour best, and should it be sifted?
post #6309 of 6394

I always use AP and don't sift it. Comes out perfect every time.

post #6310 of 6394

I'm so excited to have found this thread!! Newbie here!

post #6311 of 6394

So I've been taking a break from caking, but have two coming up pretty shortly.  After checking the google doc, I saw that the ratio has changed a bit due to the smaller cake mix sizes:

 

"With the new sizes of cake mixes, the only change I recommend is reducing the sugar from 2 cups to 1-3/4 cups. The batter will not fill the pans as much as it used to, so I have been simply adding an extra cup of cake mix for my 9” pans without any other addition of ingredients. For larger pans (10” and up), I add an entire ¼ recipe in order to sufficiently fill my pans, mainly if I plan to torte each 2” cake into 1” cake layers."

 

Does this mean I should reduce the sugar to 1 3/4 and add 1 cup of cake mix?  Does it change the consistency of the cake much?

post #6312 of 6394

I use mixes that vary from 15.5 oz up to 18 oz for the DH deluxe boxes and I don't change anything. They al still turn out very good.

post #6313 of 6394
What awesome inspiration!!
post #6314 of 6394

I only add extra cake mix if I am using 10" or larger pans. Otherwise everything stays the same but the sugar (1-3/4 c). I reduce the sugar to help keep cakes from sinking.

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 #6315 of 6394

I love love love your flavors. Do you promote all of these at your store? I look forward to baking some of these. Thanks. 

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