Fiddlesticks, if you weigh the flour you'll still use 2 cups, but the weight of cake flour is less than ap. So, if you use cups, yes it's less. I'm thinking 3/4 c, but can't remember since I started weighing my ingredients.
Here's what I use (both unsifted):
AP = 135 g/ cup
CF = 125 g/cup
MacsMom, someone had asked what your general subs are. I'm wondering when you decide to add pudding to mixes?
I think it is 1 cup of AP = 1 cup +2 TBS of CF
1 cup of CF = 1 cup AP - 2 TBS of AP
I could be wrong though.
Thanks guys !Im So Duh ! It says right on the side of the C.F box !! Guess I wouldnt think to look there hehe!
I emailed amoretti last Thursday. It is now Monday and no one called. has anyone else had this problem? I have a feeling that they caught on to us and realized that they are loosing money with all the samples they have been mailing out.
Malishka - I just got my samples today - according to hubby a nice healthy box of 36 bottles and some other stuff too! (I'm at work and have to wait to see it)
The rep I spoke with wasn't surprised I was calling on a CC referral, but didn't seem to be bothered by it either. Maybe you could call the 800 number and talk to someone....they are VERY friendly!
pinkbox.If you use cake flour do you still add 2cups? Or is it a different amount ?
Thanks !
Well.... until now I didnt realize there was a difference to them in measurement, so I have been measuring them the same (AP and cake flour) 
I have just begun weighing all my ingredients... (boy does that SAVE TIME!!)
So I use 290g cake flour or AP flour in the full 2 mix recipe. I've always had them come out beautifully with either flours and with the flower nail method. 
Thanks well Maybe it doesent matter then ?
Thanks guys !Im So Duh ! It says right on the side of the C.F box !! Guess I wouldnt think to look there hehe!
Oops... I never thought to look there too haha... then again its been a while since I've bought a box... I usually get the 50lb bag from honey villegrain.com
hmmm now Im in a conundrum... do I do it the correct way? Or do I do it the stubborn Ive been doing this just fine way?? haha
Thanks guys !Im So Duh ! It says right on the side of the C.F box !! Guess I wouldnt think to look there hehe!
Oops... I never thought to look there too haha... then again its been a while since I've bought a box... I usually get the 50lb bag from honey villegrain.com
hmmm now Im in a conundrum... do I do it the correct way? Or do I do it the stubborn Ive been doing this just fine way?? haha
Kim,
Whatever way you've been doing, if it has been working for you, then you are doing the right thing. Don't change a thing unless it is not working for you.
Do what works for you! I would think it could easily come out on the dry side if you use too much flour (of either kind.)
Not only does weighing save time, but dishes too!
I agree if it works dont change it !
The only difference the box says is...For each cup of A.P. flour sub 1 cup plus 2 tablespoons of C.F.
Really not to much difference anyway .
Or if you think about it throw in an extra spoonfull if not dont LOL!!
I got onto this sight late. I must have read something like 40 pages just trying to catch up. You all have great ideas and the recipes sound delicious. I was wondering if any of you have pictures that show what some of these cakes look like when they are cut?
Has anyone tried subbing Nilla Wafers in the Graham Cracker WASC cake? I was envisioning a "banana pudding" cupcake or cake.
In Linda's Lemonlicious Lemon Cake - could you substitute the 1/2 cup water for 1/2 cup limoncello????
Lindas Lemonlicious Lemon Cake - Lindambc
1 lemon cake mix
1 sm. Box of instant lemon pudding
½ can of frozen lemonade concentrate or the whole can if you want
1 c. vegetable oil
1 c. sour cream
4 eggs
½ c. water
Preheat over to 350 degrees. Grease and flour bundt pan or cake pan.
In a bowl mix cake mix and pudding together.
Mix sour cream, oil, eggs, water and lemonade concentrate together. Slowly mix in dry ingredients.
Pour batter into prepared cake pan.
Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cool for 10-15 minutes, invert onto platter.
Cool completely, pour white chocolate ganache or sugar glaze over it. Or leave it as is.
Has anyone tried subbing Nilla Wafers in the Graham Cracker WASC cake? I was envisioning a "banana pudding" cupcake or cake.
Yum! That sounds good! Nilla wafer cake with banana and whipped cream filling maybe? Or banana cake with whipped cream and crushed Nilla wafers as filling? Sounds good!
thanks again Macsmom for the info. After I asked for the substitution info, I found out about the google page. Whoever did that, OMG, THANK YOU THANK YOU!!!!!
Hey I'm running out the door so I'll update the recipe page soon. I tried banana cupcakes with caramel filling. Photos and recipe on my blog. The banana cupcakes are AMAZING! So, so yummy!
Has anyone tried subbing Nilla Wafers in the Graham Cracker WASC cake? I was envisioning a "banana pudding" cupcake or cake.
i havent done it yet. but it is on my list. that was the first thing i thought of when i saw the graham cracker cake. my brothers bday is in april and his fav dessert is banana pudding. im going to test it then.
Has anyone tried subbing Nilla Wafers in the Graham Cracker WASC cake? I was envisioning a "banana pudding" cupcake or cake.
Would you STOP?! LOL That makes 90 flavors, not including the Honeycomb (I took it off my list).
Hey I'm running out the door so I'll update the recipe page soon. I tried banana cupcakes with caramel filling. Photos and recipe on my blog. The banana cupcakes are AMAZING! So, so yummy!
Which caramel filling? I keep cooking mine too long... Soft ball stage ain't workin' for me.
I agree if it works dont change it !
The only difference the box says is...For each cup of A.P. flour sub 1 cup plus 2 tablespoons of C.F.
Really not to much difference anyway .
Or if you think about it throw in an extra spoonfull if not dont LOL!!
I go by this:
1 cup CF = 3/4 cup (105 grams) all purpose flour plus 2 tablespoons (30 grams) cornstarch
http://www.joyofbaking.com/IngredientSubstitution.html
Has anyone tried subbing Nilla Wafers in the Graham Cracker WASC cake? I was envisioning a "banana pudding" cupcake or cake.
Would you STOP?! LOL That makes 90 flavors, not including the Honeycomb (I took it off my list).
That reminded me of the dessert with angel food cake cubes and butterscotch pudding.. but that one is not going on my list 
Has anyone tried subbing Nilla Wafers in the Graham Cracker WASC cake? I was envisioning a "banana pudding" cupcake or cake.
Would you STOP?! LOL That makes 90 flavors, not including the Honeycomb (I took it off my list).
Too funny! I will work on the Crunchie recipe later. I have too much on my plate but I will definitely include that one for you. My pleasure!
MacsMom - http://www.elise.com/recipes/archives/001979caramel_sauce.php
It was caramel sauce. I wanted to be able to pipe it easily, so the cupcake would have a gooey candy-like center. It was great, perfect even, but I went to take a photo and boop! overcooked.
Happy Monday everyone!
I want to first reply to a couple posts on here:
maryjsgirl~ using nilla wafers is a great idea! we love banana pudding, so we are gonna have to try it!
smartin40~ subbing limoncello in my lemon cake is an amazing idea! I am doing a "cupcake bar" for a bachelorette party and I may just pour a mini shot of limoncello on the cupcake before filling and frosting it. Thanks for the idea!
I also wanted to tell you guys about my amoretti experiments last night.
I made passionfruit mousse using about a tablespoon of passionfruit compound. It is amazing! Sweet and tart! I added a little bit of lemon yellow color to get it the color I wanted but it tastes soooo good.
I also made a raspberry whipped cream with the raspberry compound, we didn't get the flavor we wanted so we added a bit of the raspberry extract...it tastes like cough syrup! Not sure about the raspberry but I think I may try it in buttercream next time, see how that tastes.
Hope this was helpful! If anyone has any other amoretti stories,I would love to hear them!
Argh! I missed it, I missed it! What is everyone filling and icing their pistachio cardamom cakes with?
Bunch of doctored cake mix recipes from www.razzledazzlerecipes.com:
http://www.razzledazzlerecipes.com/cake-mix-recipes/index.htm
http://www.thatsmyhome.com/sweetspot/mixes.htm
http://www.thatsmyhome.com/sweetspot/cake-mixes-2.htm
www.allrecipes.com:
http://allrecipes.com/Search/Recipes.aspx?WithTerm=cake%20mix%20recipes
HTH
lindambc- how much mousse did you make for one tablespoon of the passion fruit compound? Did you weigh it as the recommend or just wing it?
Argh! I missed it, I missed it! What is everyone filling and icing their pistachio cardamom cakes with?
I was wondering the same thing. Is it the pistachio mousse?
Argh! I missed it, I missed it! What is everyone filling and icing their pistachio cardamom cakes with?
I was wondering the same thing. Is it the pistachio mousse?
I haven't made just pistachio cardamom cake. It was coconut pistachio cardamom cake and it wasn't either filled or iced. But, I had some bittersweet chocolate sauce at home. It tastes like ganache, but a little sweeter. I put it on one of the left over slice, and believe it or not it tasted very good. Maybe you can try chocolate truffle filling or in my case, something with coconut as filling.
Has anyone tried subbing Nilla Wafers in the Graham Cracker WASC cake? I was envisioning a "banana pudding" cupcake or cake.
Would you STOP?! LOL That makes 90 flavors, not including the Honeycomb (I took it off my list).
Too funny! I will work on the Crunchie recipe later. I have too much on my plate but I will definitely include that one for you. My pleasure!
Oh! No, I meant that I didn't include it on my list of offerings for customers 
I know how fast honeycomb get sticky once you take a bite and expose the crunchy center, so I just figured it wouldn't work crumbled up. Unless you could quickly break it up and then coat the small pieces in chocolate.
Sooo.... I just got my samples from Amoretti's today and I got a whopping drumroll please...... 52 samples. I can not wait to bake. I may have to make a cake now! Thank you so much for publishing this information because I would have never known about this company. Thank you thank you thank you. I am going to print up a list of what I got so you all can see the flavors. I am so excited can you tell? I will be back.
Karema
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