Addressing the marshmallow ?. I've made the coca-cola cake in the Cake Mix Dr which folds marshmallows into the batter. There aren't "pockets" of marshmallow, but creamy spots where you know they are & it's pretty yummy!!!!
MacsMom, what do you do for coconut cake? I've seen some use coconut milk or cream of coconut. Do you use coconut creamer? How much coconut do you use? I've also seen coconut juice & coconut water at the smaller groceries. any clue what they are & if they could be used?
MacsMom - first - thank you! Oh my. I can't wait to try some of these! I want to make your choc. WASC for a layer of my daughter's BDay cake this weekend, when you say pudding mix - do you mean instant or the kind you cook? (Sorry if this is a dumb question - but I've searched and can't find the answer!)
Also - searching around town for the Bettercreme - wish me luck! 
MacsMom, what do you do for coconut cake? I've seen some use coconut milk or cream of coconut. Do you use coconut creamer? How much coconut do you use? I've also seen coconut juice & coconut water at the smaller groceries. any clue what they are & if they could be used?
Thanks for the marshmallow tip...
I use coconut coffee creamer, coconut yogurt, coconut pudding and coconut extract. Coconut milk isn't coconut-y enough (oddly), and I imagine coconut juice and coconut water would also be a bit watered down; but perhaps one of the latter 3 would be well suited for the water portion. (I mean, I use 1-1/3 c creamer and 1-1/3 cup water).
dandelion - I'll let MacsMom answer your questions about WASC coconut cake, but I can help with the coconut product questions. Earlier this year, I set out to create the perfect coconut cake recipe. After, like, 20 trillion failures and oks and goods, I finally got the "Wow" (as Chef Stef would say). Anywho -
coconut milk - the good stuff. This is made from steeping coconut meat in coconut juice. There are companies that sell water with coconut extract and call it coconut milk, so watch the ingredients
cream of coconut - slightly stronger than coconut milk
Also, Coconut milk does not bake quite like regular milk. It tends to produce a drier cake, so add a little extra oil or something to compensate...then again, it probably wont matter with WASC.
when you say pudding mix - do you mean instant or the kind you cook? (Sorry if this is a dumb question - but I've searched and can't find the answer!)
Also - searching around town for the Bettercreme - wish me luck!
Huh, no one has asked me that before and you'd think it would be a common thought! Instant it is. And sugar-free is my preference, but it doesn't have to be.
Thank you! Off topic a bit - but I tried last weekend to do a knock-off the cake in your avatar - and I just can't get the shape right! It's so cute. Turned out ok - but not great (I'll post it in my pics later - but you should do a tutorial or something - your work is just fabulous! And I agree with the previous posters - some of you guys should get together and sell an e-book. I'd buy it for sure - and you'd probably sell a ton of them! Just think how many copies of the cake mix doctor books have been sold!
Thanks again!
I've found a plethora of pistachio cardamom cake recipes, but I still think we can corner the market (OK, so maybe Duff has that one corner).
I read a tip that the best place to buy inexpensive cardamom is World Market (aka Cost Plus).
So here's my WASC plan - I noticed that the ratio of flour and sugar was always equal, even with the pistachios, so I think I'm good just adding them in... I did add extra liquid and an extra pudding mix. Can't wait to try it! I'm gonna use lemon mousse filling.
Pistachio Cardamom
2 pks white cake mix
1 1/2 c (8 oz) pistachios, finely ground
2 c flour
2 c sugar
1 tablespoon ground cardamom
1 tsp salt (omit if nuts are salted)
2 pkgs pistachio pudding
6 eggs
2 c lemon yogurt
1 1/2 c vanilla coffee creamer
1 1/2 c milk
1/4 tsp vanilla extract
1/2 c butter, softened
Thank you! Off topic a bit - but I tried last weekend to do a knock-off the cake in your avatar - and I just can't get the shape right! It's so cute. Turned out ok - but not great (I'll post it in my pics later - but you should do a tutorial or something - your work is just fabulous!
LOL! Thanks, but the shape was accidental 
. I've never admitted that before so 
. (Sorry for getting smiley-face happy).
I baked 8", 9" and 10" cakes, stacked them centered upside down to make carving easier, and sliced the sides like you would a topsy cake - tapered. Flipped it back over (with the 10" on top), crumb-coated and covered in fondant.
The accidental part was that because the edges were tapered and the fondant was heavy, those edges sagged. 
.
However, I, too, loved the look immediately so I've never done anything to correct it from happening again!!
Macsmom - when I baked the Orange creamsicle cake, I made a small one to give to my neighbours who are my testers
I aksed their opionion on the cake and the only thing that they said as a negative was that it was a little dense - is there anything that I can do for this recipe to make it a little "lighter" maybe add a little milk?
Thanks a bunch for making the recipe file ladies!
Just an idea. What would you think about adding all the flavor combo ideas as a side page. On the Cupcake thread we had a page of links that are really handy. You could probably just copy and paste.
I found The Spice Hunter brand of Cardamon in my store. Here is a link of all their spices.
http://www.spicehunter.com/products.asp?id=1
Oh, if you have a World Market it's a great place to buy spices
I know about World Market -- I loved that store and they closed all of them in the state where I live... 
Macsmom - when I baked the Orange creamsicle cake, I made a small one to give to my neighbours who are my testers
I aksed their opionion on the cake and the only thing that they said as a negative was that it was a little dense - is there anything that I can do for this recipe to make it a little "lighter" maybe add a little milk?
Hmmm... I haven't had a too dense one. Not any different from other WASC variations, anyway.
But you might try cutting back to one cup ice-cream with 1/2 cup water, and omit the pudding. It may need more extract.
I just want to say "Thanks" to MacsMom. I've been copying and pasting your recipes for the past 50 pages!! I absolutely love all the flavors, your hard work, and the fact that you would share with us!! So, THANKS!! And, I live in Turlock!! We're like neighbors!! Too cool!!
Vicki
I just want to say "Thanks" to MacsMom. I've been copying and pasting your recipes for the past 50 pages!! I absolutely love all the flavors, your hard work, and the fact that you would share with us!! So, THANKS!! And, I live in Turlock!! We're like neighbors!! Too cool!!
Vicki
Wow! You're close 
Has anyone mentioned SNICKERDOODLE?
I was going over my Red Velvet "overflow" cake and I noticed on the BC cake mix box it says "pudding in the mix" Does this mean I should omit the extra pudding I added (per recipe) from all the wasc variations listed here, whenever I use that kind of cake mix.
I cut the red velvet recipe in 1/2 and I still had a lot. Do all the WASC recipes make the same amount of cake batter, and how many pans/sizes does it fill. (did I miss the chart?)
I was going over my Red Velvet "overflow" cake and I noticed on the BC cake mix box it says "pudding in the mix" Does this mean I should omit the extra pudding I added (per recipe) from all the wasc variations listed here, whenever I use that kind of cake mix.
I cut the red velvet recipe in 1/2 and I still had a lot. Do all the WASC recipes make the same amount of cake batter, and how many pans/sizes does it fill. (did I miss the chart?)
Keep the pudding mix. The RV recipe I devised is a big batch (an extra cake mix, extra flour, sugar, etc.) because it was the best way to get just the right chocolate:white ratio.
Here is the link to the WASC recipe I use with how many pans it fills:
http://www.recipezaar.com/White-Almond-Sour-Cream-Wedding-Cake-69630
I saw a simple recipe for champagne cake: White cake mix and champagne, that's it! No eggs, oil, etc. You just replace the amount of liquid the box mix calls for with champagne.
I used to make diet cupcakes 
that way - just a box of chocolate cake mix and a can of diet cola.
I saw a simple recipe for champagne cake: White cake mix and champagne, that's it! No eggs, oil, etc. You just replace the amount of liquid the box mix calls for with champagne.
I used to make diet cupcakes
that way - just a box of chocolate cake mix and a can of diet cola.
My hubby and I were the soda cake debate a couple weeks ago when he saw this recipe on the news. I tried it, it worked. But I didn't think the cake had enough subtance to hold up if you stacked it. I think the champagne would be the same....
Thanks for the link for the pans...and everything else!!
Thank you for all of the ideas I haven't even made it throuh half ... gotta go thank you all again. Especiallys Macsmom
WOW everyone!!
I discovered this thread a couple days ago and I have finally made it through! I wanted to find a new cake flavor to make for my husband/dad/sister-in-law/brother's birthday get together Saturday and there are so many good ideas I don't know where to start!
Thanks to everyone who has contributed to this forum and for all the wonderful ideas!!
It's time to get baking!
Including 4 holiday flavors (eggnog, gingerbread, peppermint crunch, and pumpkin), I now have a list of 88 flavor combinations!!!
I've just finished writing descriptions of them all for my customers.
would you mind sharing these amazing descriptions?
edit to say sharing not sharting
Oh, alright... 
But PM me if you want to know how I described the cakes - it just wouldn't set us apart very much at all if we all used the same descriptions
Almond Joy
Amaretto Divine
Ambrosia
Andes Dream
Apricot Almond
Banana Cramel Cheesecake
Bananarama
Banana Split
Black Forest
Blueberry Sour Cream
Boston Cream Pie
Butterscotch Rum
Butter Pecan
Cappucino
Caramel Apple
Carrot Cake
Chai Latte
Cheesecake Lovers
Cherry Vanilla
Chocolate Banana Cheesecake
Chocolate Covered Cherry
Chocolate Dipped Strawberry
Cinnamon Roll
Citrus Twist
Coconut Cloud
Cookies & Cream
Creme Brulee
Decadent Chocolate
Espresso Chip
Funkey Monkey
Golden Dream (Galliano and orange)
Goodies'n'Cream
Goodnight Kiss (I changed this to the mint cookie version)
Guava Lava
Guavabana
Hawaii Five-O
Hot Cocoa
Italian Cream Cake
Irish Cream
Kahlua Key Lime
Lemon Drop
Lemon Kiss
Margarita
Mimosa
Mocha Toffee Crunch
Moji-Lada
Neapolitan
Orange Dreamsicle
Peaches'n'Cream
Peanut Butter Fudgey
Peanut Butter Mousse
PBJ
Pineapple Guava
Pink Champagne
Pina Colada
Pinetango
Pistachio Cardamom
Popsicle
Raspberry Peach
Raspberry Truffle
Rainbowlicious
Red Velvet
Root Beer Float
S'mores
Snickers
Snickerdoodle
Sour Cream Poppy Seed
Spumoni
Strawbana
Strawberry Fields
Strawberry Lemonade
Sunrise
Tiramisu
Tonka Bean
Triple Berry
Tropic Breeze
Turtle
Tuxedo
Valencia
White Almond Sour Cream
White Chocolate Maple
White Forest Cake
White Russian
So my best friend's husband is out to sea and I decided to make her the White Russian Cake with White Chocolate Truffle Filling to make her feel a little better...She LOVED it, except I didn't know that it was the drink that her and her husband only drank together!!!
Including 4 holiday flavors (eggnog, gingerbread, peppermint crunch, and pumpkin), I now have a list of 88 flavor combinations!!!
I've just finished writing descriptions of them all for my customers.
Egg Nog Cake - OMG!!
I love egg nog.
Would you just use eggnog i/o water/creamer?
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