Here's another recipe I found in search of a mango curd..
Mango or passion fruit filling
3/4 cup sugar
1/4 cup cornstarch
1 cup passion fruit nectar (Used Mango nectar)
4 egg yolks
1 vanilla beansplit, seeds scraped (Didnt have any so omitted)
1 stick unsalted butter, cut into tablespoons
In a saucepan, whisk the sugar and cornstarch. Whisk in the passion fruit nectar, egg yolks and vanilla seeds and cook over moderate heat, stirring constantly, until thick, 6 minutes. Remove from the heat; whisk in the butter, 1 tablespoon at a time, until incorporated. Scrape the filling into a glass bowl, press a sheet of plastic wrap on the surface and refrigerate until chilled, about 2 hours.
(From http://ktstevens.wordpress.com/2009/01/26/six-layer-coconut-cake-with-mango-filling/ )
Question: I am a devoted Duncan Hines Cake mix user BUT......always open to new possibilities. From what I'm reading bakers using the WASC recipe seem to devoted to Betty Crocker. Is that correct. I would like to try some of these recipes and want to make sure I'm understanding correctly. ALSO....I believe I read that these versions would be suitable for stacked cakes. Is this correct or are they better for more of a Gourmet Type situation.
Thank you so much for all the inspiration. Sounds great and can't wait to try something new.
Tracy
dahir - I don't bake with mixes but most bakers on here agree that Pillsbury or Betty Crocker are best for WASC. All cakes are fine to stack so long as you use a strong dam to keep the filling in and the cake sturdy. You can use very stiff icing or icing mixed with cake crumbs as a dam, just pipe it on with a coupler w/o a tip or a large round tip
Question: I am a devoted Duncan Hines Cake mix user BUT......always open to new possibilities. From what I'm reading bakers using the WASC recipe seem to devoted to Betty Crocker. Is that correct. I would like to try some of these recipes and want to make sure I'm understanding correctly. Tracy
Now that you mention it....I never had a problem with DH before WASC. I bought whichever was on sale at the moment, but always leaned toward BC becuz of flavor and moistness and to be honest the name recognition.
Here's another recipe I found in search of a mango curd..
Mango or passion fruit filling
3/4 cup sugar
1/4 cup cornstarch
1 cup passion fruit nectar (Used Mango nectar)
4 egg yolks
1 vanilla beansplit, seeds scraped (Didnt have any so omitted)
1 stick unsalted butter, cut into tablespoons
In a saucepan, whisk the sugar and cornstarch. Whisk in the passion fruit nectar, egg yolks and vanilla seeds and cook over moderate heat, stirring constantly, until thick, 6 minutes. Remove from the heat; whisk in the butter, 1 tablespoon at a time, until incorporated. Scrape the filling into a glass bowl, press a sheet of plastic wrap on the surface and refrigerate until chilled, about 2 hours.
(From http://ktstevens.wordpress.com/2009/01/26/six-layer-coconut-cake-with-mango-filling/ )
Thanks for the recipe macsmom! Been looking for a passionfruit recipe. One Question?
How would you do a passion fruit mousse? I saw a cake on the cover of a bridal magazine and the fillings are passionfruit mousse and raspeberry buttercream. I really would like to try this!
HOLY MOLY......just recieved my Amoretti samples...Not sure what to do with some of them (ameretto oil soluble, pistachio flour????) Anyways, they all are yummy flavors...... PLAY TIME!!!!
Does anyone know how long they keep???
kake4me2~ i recieved mine today too! All I can say is Holy Sample Overload Batman! I actually had to call my sister, she is at Disneyland for the day, and tell her about it! Sent her pic on her phone too!
I love pistachio stuff and was thinking maybe we could substitute pistachio flour for some of the flour in the WASC recipe. Sounds good to me.
So I had to take a picture of the samples to share. My birthday is Sunday and its the bestest present I have recieved in a loooong time!
Oh and my husband says we all need professional help. Not the cake professional kind either! LOL
That is what I plan to do, CakeGrlPA, except with Serious_Cake's yellow cake recipe instead of WASC. Pistachio pudding in place of milk, pistachio lorann flavoring and cardamom.
Thanks y'all! Cardamom! I have that spice and have only used it once.
I wanna try that cake, my guava cake, and the lemonlicious cake... in April. Unless I miraculously get a request for one of them between now and then.
My last-minute customer called and wants the orange dreamsicle cake (of course!), but I am going to add mini-marshmallows to the leftover batter batter, anyway, just to see how it bakes up. I should probably fill the pans 1/3 full so it doesn't poof up all over my oven!
Oh yes, I'm planning to add some pistachio pudding mix, and 1/2 cup of chopped pistachios too, I'll try to get some Lorainn pistachio oil, great idea!.
I'm going to put the cake test on hold until I found cheaper cardamom...I went to the grocery store earlier today and the small container was $12.44, WTH?! all other species were around $3.50.
As soon as I make this cake test, I will post the recipe.
I'm going to put the cake test on hold until I found cheaper cardamom...I went to the grocery store earlier today and the small container was $12.44, WTH?! all other species were around $3.50.
As soon as I make this cake test, I will post the recipe.
This is because this is imported from India. Try going to an indian grocery store if it is close by. You can find the cardamom seeds which you need to powder. You'll be able to get a 2 OZ bag for under 4 dollars. It is best when ground in a mortar and added fresh. Powdered cardamom loses its fragrance. All Indian desserts have cardamom in them. Buy the green skinned one for the best smell.
lindambc - holy cr*p! You really cleaned out Amoretti, didn't ya? I thought I got a ton. its that 39 samples I count? I got 20. Wow. You must be some talker' on the phone! lol.
btw - I called Amoretti to get prices. She said that they are in the process of updating for 2009 (didn't say anything about smaller sizes, though). I was told that i would be mailed a catalog with prices as soon as they get them.
I'm going to put the cake test on hold until I found cheaper cardamom...I went to the grocery store earlier today and the small container was $12.44, WTH?! all other species were around $3.50.
As soon as I make this cake test, I will post the recipe.
This is because this is imported from India. Try going to an indian grocery store if it is close by. You can find the cardamom seeds which you need to powder. You'll be able to get a 2 OZ bag for under 4 dollars. It is best when ground in a mortar and added fresh. Powdered cardamom loses its fragrance. All Indian desserts have cardamom in them. Buy the green skinned one for the best smell.
Thank you so much for your suggestion...
BTW: Indian food is my favorite...yum!!!
Look at the filling for cakes or eclairs
Caramel Pastry Cream - image this between a nice rich chocolate cake or white cake.
http://hungrycravings.blogspot.com/2009/02/caramel-pastry-cream.html
lindambc - holy cr*p! You really cleaned out Amoretti, didn't ya? I thought I got a ton. its that 39 samples I count? I got 20. Wow. You must be some talker' on the phone! lol.
btw - I called Amoretti to get prices. She said that they are in the process of updating for 2009 (didn't say anything about smaller sizes, though). I was told that i would be mailed a catalog with prices as soon as they get them.
sayhellojana~ i was speechless when we openend the box! When the rep called she said she was sending out their sample package and asked if there was anything specific I had wanted to try. I mentioned anything passion fruit because I saw a cake I wanted to try. The sample box had 36 jars plus a coffee flavoring, a smoothing flavoring and a flavoring you spray. Then she added passionfruit compound, extract and swirl! Its insane. I am so overwhelmed I don't even think I could bake right now!
bobwonderbuns~ www.amoretti.com, go to the contact us section and fill out the online info form and they will call you. They called me the next day!
Well, tonight I tried a peanut butter fudge cake. I made the peanut butter cake (1/2 recipe) recipe, but replaced the white mix w/ chocolate fudge & added an additional 3/4 c water b/c the batter was so thick.
It had a great flavor, but I think I was wanting more fudge flavor. next time I may use chocolate creamer or chocolate milk in place of the vanilla creamer. I think it would be great with a pb mousse.
I am wondering though what other cake flavor would go good w/ it. I am making my dd's cakes ahead & freezing them. i want to try as many new flavors as possible but afraid there's not another flavor that would go well w/ it. If not I can make another of the same flavor. Oh, the 1/2 recipe made a good 9x2 round.
MacsMom. Do all the cakes rise about the same or do some rise a lot more than others?
Macs Mom, thanks so much for the hot cocoa recipe..I dont think it made it to the google thread yet, just an fyi, but I was wondering...the 2 2/3 c of hot cocoa hot or cold, is that is place of all of the liquid in your choc wasc recipe? You show 3 cups of liquid in the choc wasc so I was not sure.
Does the wasc recipe work well for cupcakes?
Sayhellojana: your recipe for the almond filling lists "1/2 ground almonds". Is that 1/2 cup or 1/2 tbsp? Also, how much coconut milk and evap milk do you use for the coconut filling?
Also, I dont drink it much and have honestly never made anything from a frozen concentrate so when one is mentioned in a recipe does it need to be thawed first or do you scoop it in while it is frozen? Sorry if thats a silly question.
I did it!!! I contacted amoretti last night and I am so excited to hear from them. Then I get an email saying they tried to call me and my number is out of service????!!!! Crap, I must have typed it incorrectly. So I replied with the right number and hope to hear tomorrow!!
oops...edited to ask about the coconut milk
Macsmom
Question on:
Peanut Butter Mousse Cake ~
Moist white cake filled with delicious peanut butter mousse that will actually make you say, "Wow!"
Is the PB Mousse is different recipe then PB filling you posted.
Would you mind sharing the mousse recipe?
White cake = is that WASC used? Thanks
(I stole the "actually make you WOW!" line from Chef-Stef
It's the same recipe. I couldn't think of another way to describe the filling.
1 jar creamy peanut butter (2 c)
2 pkgs cream cheese
2 c powdered sugar
2 T vanilla extract
2 C Bettercreme
Yes, the white cake is WASC without the almond extract (I use a tablespoon of butter flavoring), and I use vanilla coffee creamer in place of half of the water.
Well, this recipe will make everyone say "WOW!!!" I used it in my son's b-day cake and everyone LOVED it. My mother-in-law wanted the recipe--she kept saying I should have iced the whole cake in it! It was so yummy!!
lindambc - holy cr*p! You really cleaned out Amoretti, didn't ya? I thought I got a ton. its that 39 samples I count? I got 20. Wow. You must be some talker' on the phone! lol.
btw - I called Amoretti to get prices. She said that they are in the process of updating for 2009 (didn't say anything about smaller sizes, though). I was told that i would be mailed a catalog with prices as soon as they get them.
Seriously. I got 15 and thought I was being spoiled! But they said to call for as many free samples as you want 
"the 2 2/3 c of hot cocoa hot or cold, is that is place of all of the liquid in your choc wasc recipe? You show 3 cups of liquid in the choc wasc so I was not sure."
Thanks for the heads up! Lol. That's how I planned to make it but you're right, chocolate cake tends to need more liquid so change that to 3 cups hot cocoa (probably best made with milk).
"Does the wasc recipe work well for cupcakes?"
I'd almost say it's even better for cupcakes!
"... from a frozen concentrate so when one is mentioned in a recipe does it need to be thawed first or do you scoop it in while it is frozen?"
Yep, thaw it. 
I dont think it made it to the google thread yet, just an fyi
Sayhellojana: your recipe for the almond filling lists "1/2 ground almonds". Is that 1/2 cup or 1/2 tbsp? Also, how much coconut milk and evap milk do you use for the coconut filling?
1/2 cup ground almonds. Sorry. I mean, you could always leave them out if you wanted a creme, but I think its nice to add a real flavor element. I've never done it with almond, but there is no reason it wouldn't work. Those measurements are approximate - i do it by eye. for coconut, I use about 1/4 cup coconut milk (whatever is leftover from making coconut cake) and half a can of evaporated milk. 1/2 cup shredded coconut in place of almonds and coconut flavor in place of almond.
And the hot cocoa cake recipe is on the google thread, I just added it somewhere in the middle on accident.
MacsMom. Do all the cakes rise about the same or do some rise a lot more than others?
All of the WASC variations rise about the same. The strawberry, banana, and coconut cake mixes (that I always combine with white cake mix 1:1) are a bit more flat. This is my experience with both Betty and Pillsbury. But DH always, always, bubbles over the pan and sinks in the middle with WASC recipes. Although I have avoided that problem when I combine one DH mix with one BC mix.
The peanut butter cake rises a lot, so careful not to fill your pans too full. And just to be sure everyone saw my note, use white cake mix--not butter recipe yellow--for the peanut butter cake.
sayhellojana ~
I wanted to clarify the correct sources of a few recipes:
Cherry Choclate Chip Ricotta Filling is by kansaswolf
I think the peanut cake originated on the back of a box of BC butter recipe mix. There are lots of very similar recipes to be found, and most say that it was listed on a box mix.
The marscarpone recipe and the orange dreamsicle are listed twice
MacsMom,When you use all the different combos how do you know how much of each ingrediets to use? Is there somewhere I can find the recipes using these flavors. I am a newbie so I hope I dont sound to dumb. I also would like to know when yall mention filling is this like the icing between the layers? 
TIA
MacsMom,When you use all the different combos how do you know how much of each ingrediets to use? Is there somewhere I can find the recipes using these flavors. I am a newbie so I hope I dont sound to dumb. I also would like to know when yall mention filling is this like the icing between the layers?
TIA
I follow the WASC recipe as a base... sayhellojana made this file for us:
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
If there is any other recipe you want, let me know!
Thanks for letting me know, MacsMom. I updated it. Let me know if y'all see any other glitches!
Thanks very much I just luv you guys. Yall are all so sweet.
Thanks for letting me know, MacsMom. I updated it. Let me know if y'all see any other glitches!
Looks good! Thanks for doing this, I love the quotes!
I wanted to make a note that the idea for a White Russian cake and the wording "real Kahlua-laced white cake" came from Chef-Stef.
I figured the quote about how you modify WASC would answer the initial "Huuhhh???" from people that haven't read the thread
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