Debbie~ does that "Creme Brule" filling require refrigeration? And if so, is it do to the cream to sugar ration? (Not enough sugar to cancel out the moisture???) ...help...

I'm really hoping this is a "non-hazardous" filling. It sounds great.

Buttermilk pound cake with vanilla SMBC....so classic. So popular. So white, so clean looking plated and served.

People are pretty simple around here. Pina Colada is a favorite and also plain white cake w/ either Raspberry, Pineapple, Guava or Coconut Filling. Most cakes I have made are one of those! Every now and then I get a request for Chocolate cake, but not too often!

vanilla w/ raspberry, banana nut with cream cheese, almond with IMBC

Fresh lemon with Vanilla creme and WASC with strawberry creme or lemon creme fillings. Also the chocolate is a big favorite too.

OMG!!!! My mouth is watering at some of the flavours here.

We just don't have ANYTHING like that here in the UK.

Most cakes tend to be vanilla sponge with vanilla buttercream and seedless raspberry jam or chocolate sponge with chocolate buttercream or rich fruit cake.

Sometimes, I get to do something really way out... like lemon sponge with lemon curd buttercream! LOL!!

Vanilla Butter Cake with Strawberry Filling and Cream Cheese Frosting....kind of like a Strawberry Cheesecake Cake...YUM

Ok I think I gained 20lbs just reading this post!!!!!

What exactly is a butter cake? How does it differ from a pound cake (which also uses lots of butter.)


Thanks

K2 cakes, I don't know a lot of the technical differences, but I know from my experience that pound cake is more dense, has more butter and more eggs. In general, I think it is just a heavier cake. I don't like eggy heavy cakes, so it isn't my all around favorite.

Danielle

Same here. I also have a non-hazardous food license, so I guess I'll save it for family. The health inspector was surprised at how concerned I was about potential food poisoning... she said that being vegan I had nothing to worry about, BUT I know there is always the risk of food spoilage, contamination at the source (hence PB scare... what are chickens doing on a peanut farm anyway?? = salmonella <-- joke ) I'd hate for anyone to get sick.

PLUS, I figure any ingredient can go rancid, and I'm not "in the clear", so I'm with you on following that rule. Thanks for posting the recipe.

Hi everyone,

A member pointed out to me that I left the Chambord amount out of my Raspberry Chambord Mousse Filling, (I know the most important ingredient) It's 2Tablespoons of Chambord blended in with the raspberries. If you use frozen raspberries, drain them first and then add the Chambord. You can omit it if you want and it's still delicious.

Toss up between banana cake w/ French custard filling and chocolate glaze (yep, just like WBH book suggests) OR a coconut cake w/ lime curd filling.

Hmm, it's probably the latter. I've never had anything other than rave reviews - and lots of them - on the coconut lime combo.

I just got an order for the wildest flavor combo ever...


drum roll................

"vanilla cake w/ vanilla buttercream".... how exotic is that?

My most popular is dark chocolate cake with whipped chocolate gancahe and raspberry with filling. I always take out the seeds of the raspberry after it is cooked...hate those seeds. They want the chocolate buttercream on the outside, but don't want the fondant to cover it up to make it white, so it ends up being buttercream.

Julia

So as a doctored box caker (I know, sorry!) I have to ask all you scratch cakers - what do you charge and how do you get paid what you should for the cost of all those yummy ingredients??? I know the time is really not all that different once you get it all down (although I still need tons of scratch practice, I just can't get it right yet) but I pay $1 to $1.50 for a box, then 4 eggs, I buy my oil in bulk, I have Cappella Flavor drops for all different flavors, $1.50 for a box of pudding, and maybe sometimes I substitute some flavored creamer for part of the water. So my ingredient costs for the cakes are not too high. Regular frosting is 2 lbs of butter, 15oz og sugar and 12 egg whites, so that's not too cheap. When I have to make choc ganache and it costs me over $2.00 for 4 oz. and I need at least 8 oz. how do I make any money?

I charge $4 base price a serving with basic fondant design and go up from there. But I am still not sure I am really making money that is worth it all or not. I want to make all these scratch cakes and yummy fillings but the cost just seems to be so prohibitive!! I don't mean to hijack the thread (okay - yes I do LOL! ) but I figure since all you make these yummy cakes maybe someone can tell me how to pull it off. Or is it just not possible when you are a residential baker instead of a bakery that can buy in bulk.

That being said - Vanilla Butternut with caramel flavored buttercream or just plain ol' chocolate and vanilla with regular buttercream. I did have a run on Strawberries and Cream cake (I use vanilla cake mix with vanilla pudding and Strawberries and Cream Cappella Flavor Drops) and Pink Champange cake with raspberry filling (I just use seedless preserves mixed with my IMBC) is always a big hit as well.

I only bake for family and friends (non paying of course). But I do take a lot of cakes to our church-all flavors are appreciated, but the ones I get the most raves on:#3 Beth's orange cake/ orange curd filling w/imbc #2 Choc pumpkin spice with choc/kahlua imbc filling and icing and the favorite all time #1 Lemon (scratch-very lemony) w/pomegranate filling and imbc.

FRom a multiflavoured tiered cake I did, the most popular flavours were key lime and the carrot cake.

Okay - I have another step to add to this thread....

Along with your most popular flavors tell us what area you are from. I'd like to see if it is a regional thing. If I were a betting woman I'd say that the New England sates will be mostly chocolate and vanilla and the southern states will be more fruit based, what do you think?

I charge $2.00/serving to start, which isn't nearly what I'd like to charge, considering the quality ingedients I use. (I recently used a Matrix to figure this out and was shocked at how little I make off my cakes). For me, it's also a confidence thing...need to build on that.

It's the area too. I'm starting to attract business from the coast, which is where people seem to be willing to spend more. One lady was suprised I didn't charge more..."reality check".

New England thing~ I'm Northern New England (ME)... and (in my town) people don't expect to hear things like "Green Tea" or "Orange Dreamsicle" or "Vanilla Chai". I think though, if I made a HUGE whoopie pie cake that would be a big hit (but someone already did that so I'd probably get sued.)