MacsMom -
What exactly do you do for the Cheesecake Lovers, Hawaii Five-O, Raspberry Peach, Snickers and Snickerdoodle cakes?
I noticed in your mock cheesecake filling that you mentioned mixing the pudding into Bettercreame- But it mentioned it being whipped. Do I need to whip the Bettercreame before I add the pudding- or can I mix the pudding and bettercream- and then whip it into the cream cheese.
Hopefully you understand my question. 
Ok, so I've been following this thread since the beginning, so last night I was inspired to try to make a cake based on what I had on hand. I ended up making a coconut cake with pineapple frosting and I called it Pina Colada cake!
I didn't have any coconut extract, so the coconut flavoring was a little light, but still good. I made the pineapple buttercream using my regular buttercream recipe and I took a hint from the bettercreme fun thread, and I added one packet of pineapple koolaid to 1/2 cup of water and added that mixture to my buttercream. It came out SO, SO good!
I served to to my Bible study group and everyone loved it!
So, for anyone who hasn't tried it yet, don't be afraid to just be creative! I'm so happy that this thead gave me the courage to step out of the vanilla and chocolate rut! 
I made the orange dreamsicle cake in cupcake form for a friends birthday. It got RAVE REVIEWS 
Thank you soooo much Macsmom.
I was wondering how you are all liking your amoretti samples and how you have been using them. I ordered mine today and can't wait for them. The woman on the phone couldn't have been any nicer. I don't know if it was mentioned yet, but she said that the smallest amount of compound they currently sell is 2.2lbs and goes for around $40 and they have no minimum order.
I'd love to hear what everyone is creating with them!
Thank you! Thank you!! Thank you!!! Thank you !!!! Thank you!!
53 pages and I in awe of you women. Updating the files awesome. Keep it coming!!!
Thank you! Thank you!! Thank you!!! Thank you !!!! Thank you!!
**MacsMom MacsMom MacsMom MacsMom MacsMom**
2.2 lbs of a compound? Wow, that would last me forever. Maybe that's why they're working on smaller portions.
I was looking for strawberry nectar & came across a horchata drink. I LOVE this stuff. So, on my list to make is a horchata cake w/ caramel cinnamon buttercream filling.
Oh & cake mix dr has a snickerdoodle cake that is sooooo good. I'd totally forgotten about it.
I have about 38 combos. I am having a hard time coming up w/ a name for a raspberry cake w/ lemon filling & a lemon cake w/ raspberry filing. Should I call them both rapsberry lemonade & just put an "or" between the 2 descriptions?
I noticed in your mock cheesecake filling that you mentioned mixing the pudding into Bettercreame- But it mentioned it being whipped. Do I need to whip the Bettercreame before I add the pudding- or can I mix the pudding and bettercream- and then whip it into the cream cheese.
Hopefully you understand my question.
I made this the other day and wasn't sure either, so I added the pudding to the liquid bettercream. I had tried adding pudding to the whipped bettercreme before, it didn't turn out well for me. But I can tell you it came out fine and tastes oh so good!
HTH
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.
Thats a great idea! I wanted to include the flavor lists but thought it would make the file even more overwhelmingly long. I'll get to it
I am having a hard time coming up w/ a name for a raspberry cake w/ lemon filling & a lemon cake w/ raspberry filing. Should I call them both rapsberry lemonade & just put an "or" between the 2 descriptions?
I'm about to get super nerdy on ya-
Grammatically, the "raspberry" in rasberry lemonade is describing lemonade. So, the lemonade is raspberry. That would mean that the base is lemon, the modifier is raspberry - lemon cake with raspberry filling. Lemon Raspberry Cake would be raspberry with lemon. Unless you consider the main flavoring point of the cake the filling, in which case you would flip everything I just said.
I hope that makes some sense!
I noticed in your mock cheesecake filling that you mentioned mixing the pudding into Bettercreame- But it mentioned it being whipped. Do I need to whip the Bettercreame before I add the pudding- or can I mix the pudding and bettercream- and then whip it into the cream cheese.
Hopefully you understand my question.
I beat the dry pudding mix into the liquid Bettcreme until it's nice and thick, then blend in the beaten 'til creamy cream cheese.
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?
Yes, 2-2/3 cups eggnog for the WASC variation. LoRann has eggnog flavoring, also, to really heighten the flavor.
MacsMom,Could I get the directions for the Almond Joy and the pina colada cake. TIA
MacsMom -
What exactly do you do for the Cheesecake Lovers, Hawaii Five-O, Raspberry Peach, Snickers and Snickerdoodle cakes?
Well, here are the descriptions. If you want more info, let me know!
Cheesecake Lovers ~ Swirls of white and chocolate cream cheese cake make it hard to put your fork down!
(*I just blend cream cheese into the eggs and add it to the batter).
Hawaii Five-O ~ Pineapple-banana cake paired with mango curd & coconut cream. Hang ten!
Raspberry Peach ~ A fabulous summer treat, moist white cake has been infused with raspberry and peach juices, then filled with raspberry and peach fruit fillings.
Snickers ~ Chocolate cake and butter cake sandwich a filling of nougat, caramel and chopped peanuts.
Snickerdoodle ~ A buttery-rich, cinnamon-y delight! Fashioned after the cookie, this scrumptious cake is filled with white chocolate truffle.
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.
Thats a great idea! I wanted to include the flavor lists but thought it would make the file even more overwhelmingly long. I'll get to it
Jana,
If you need help, let me know. I can do whatever is needed. After reading all these combos, I am seriously thinking of baking a cake a week for money. My husband would kill me first though. This is to at least try all the combos.
MacsMom,Could I get the directions for the Almond Joy and the pina colada cake. TIA
Do you have my chocolate WASC variation? Add almond extract to that. I buy the coconut pastry filling and add extra sweetend coconut flakes to it 
. Almond Joy ~ Decadent chocolate-almond cake filled with chocolate fudge & coconut filling. If you like the candy bar, youre going to love this!
Pina Colada: My WASC version uses coconut creamer and pineapple juice, pina colada yogurt (three 6 oz containers), and LoRann pina colada flavoring. I use the same coconut mixture as the almond joy and cheat with the pineapple filling, too, buying pastry filling.
Thanks MacsMom and yes I do have your choc wasc. What kind of icing is best with the orange dreamsickle one?
Thanks Again MacsMom, I hope one day I will grow up to be as knowledgeable as YOU.
I am having a hard time coming up w/ a name for a raspberry cake w/ lemon filling & a lemon cake w/ raspberry filing. Should I call them both rapsberry lemonade & just put an "or" between the 2 descriptions?
I'm about to get super nerdy on ya-
Grammatically, the "raspberry" in rasberry lemonade is describing lemonade. So, the lemonade is raspberry. That would mean that the base is lemon, the modifier is raspberry - lemon cake with raspberry filling. Lemon Raspberry Cake would be raspberry with lemon. Unless you consider the main flavoring point of the cake the filling, in which case you would flip everything I just said.
I hope that makes some sense!
It makes total sense & was what I was thinking. Just going on 4 1/2 hrs of sleep & having some major brain farts! I actually had to read your response a few times before I "got" it---shows how well my brain is reacting!
dandelion - Trust me, I know those days. Up early, running around all day doing this and that, finally get home and pull an all-nighter to write a paper - repeat. lol
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?
Yes, 2-2/3 cups eggnog for the WASC variation. LoRann has eggnog flavoring, also, to really heighten the flavor.
thanks so much!
Oh, and to add to Macsmom's post - the Lorann eggnog is AWESOME! I used it in white chocolate ganache to fill truffles for Christmas, and those things were gone before the holiday came
I made eggnog cupcakes over Christmas. Love the eggnog! I have a quart in my freezer. I wish I could get it year round! I guess I could make the homemade but it's kind of a Holiday thing. Adding a little rum flavoring or the real stuff is really good in these! I also use the LorAnn eggnog flavoring in the SMBC I put on them and fill with vanilla flavored Bettercreme.
Ok I looked at all 54 pages...WHEW! I love you guys! I also looked at the side page that sayhellojana put together and didn't see it listed so I'll take my life in my own hands and ask a question.
Did the Thin Mint Girl Scout flavored cake ever grow wings? If not any ideas on how to put it together?
And after reading the whole thing on DH cake mixes not doing good on WASC I am so sad! 
I just stocked up on DH mixes when they were 89 cents at my commissary on base.
Ok I looked at all 54 pages...WHEW! I love you guys! I also looked at the side page that sayhellojana put together and didn't see it listed so I'll take my life in my own hands and ask a question.
Did the Thin Mint Girl Scout flavored cake ever grow wings? If not any ideas on how to put it together?
And after reading the whole thing on DH cake mixes not doing good on WASC I am so sad!
I just stocked up on DH mixes when they were 89 cents at my commissary on base.
I haven't had any issues with DH cake mixes. I feel fortunate. **Knock on wood**
As for the Thin Mint recipe, do you know who posted it? Macsmom has one called
Goodnight Kiss ~ Crème de Menthe melts into chocolate to create this tempting cake. The best part? The filling is chockfull of mint cookie pieces sweet dreams!!
I hope this helps.
Here are basic range of prices for Amoretti products if any of you are wondering:
4 oz extract: $30-35.00
2.2 lb compound (less than a quart) $35-40
The eggnog is awesome, but for those who haven't used it----it's one of those that is really strong. So, a little goes a long way!
Ok, I've been following closely, but haven't seen any of recipes with "heat" in them. I am intrigued with the chocolate and chile flavor profile. I happened to have some cream I needed to use and I had McCormick's Cocoa Chile Blend that I have been trying to find time to try. So I made a chocolate chile ganache and some cinnamon whipped cream -- loving the ganache -- thick wonderful chocolate with a nice "warmth" at the end. Never tried it whipped, so I'll do that part tomorrow. I have a Delicious Chocolate Cake on hand (going to try MacsMom's WASC as soon as I get some chocolate extract!!) that I am going to use. I hope it works out!
Thanks again for the inspiration!
Macsmom - I've been reading the thread....(all day at work yesterday) and only got to page 40, so I'm sorry if this is already posted somewhere between there and here
I am making a cake for dinner at the in-laws tomorrow and hubby wants me to try your Amaretto Divine. I'm assuming I use the WASC, but what substitutions should I make? I am REALLY a newbie and have only made my daughters b-day cakes last year. I only have vanilla, almond and rasberry extracts on hand. And live no where near anything, so the only other extracts I would be able to get a hold of would be what the regular grocery stores carry.
I would like to practice with crusting BC and the VIVA method on this cake... HELP!!
Thanks so much!
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