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Grandma's advice didn't work - Page 4

post #46 of 62
Melvira,
Thanks! This will be a fun surprise for them!
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post #47 of 62
I'm so glad Linda, but you should make a 'test run' batch to be sure it's good! icon_lol.gif

Debi, that is almost sickening to imagine. Sheesh.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #48 of 62
Hey, sorry to interrupt but I saw Linda that you should only be mixing in dry ingredients for one minute and you dont let it fully incorporate, and I am curious if this applies to Sylvia Weinstock's Classic Yellow? She says to add dry and sour cream alternating and to fully incorporate after each addition. I have always done it this way because I'm terrified not to lol but it takes way longer than a minute!! Do you think I would be ok not letting them fully incorporate?
post #49 of 62
I'm sorry if I wrote that wrong. You should mix in dry and liquid ingredients alternately. However, I don't wait for the one part to be fully incorporated til I add in the next part. Usually by the time I put one bowl down and pick up the other, that is enough time to get most of it in. But no, I don't fully incorporate til the end. You do want it fully incorporated, but you don't have to wait until each section is fully incorporated to add more. After I am done adding all the ingredients, I may let it mix for 3-5 seconds more. But then I turn it off and mix it by hand with a good couple of sccops to the bottom of the bowl making sure I scrap it good to get it all up. I also scrap the sides at this time too and incorporate that.

Hope that helps.

Oh, and I have not made Sylvia's cake. I am looking for a yellow cake, so I'll add this to the list to see if it will be one of the recipes I try.
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post #50 of 62
Quote:
Originally Posted by Melvira

Ok, this is super simple, but it is REALLY good! You can even freeze it in a thinner layer and chop up to put in ice cream and that sort of stuff. YUM! And feel free to keep it secret from him and make him visit for it! Haha. Or, if you really like his new wife, you can tell her secretly and it can be her treat for him! icon_lol.gif

Title: Choc Chip Cookie Dough Dip

8 oz. cream cheese
1 stick butter
½ c. powdered sugar
1/3 c. brown sugar
1 t. vanilla (I always go heavier on this...maybe 2?)
½ to 1 c. mini morsels (to taste)(the more the better for me!!)

Directions: Bring cheese and butter to room temp for best mixing results. Cream all ingredients except mini morsels until smooth and well combined. Stir in mini chips. Serve cold with graham crackers, cookies, or shortbread. (Spoons and fingers work well, too!)



My 17 year old son is going to love this. He isn't really crazy about c.c. cookies after they're baked but would do like Linda's son and eat half a batch raw if he could get away with it. icon_lol.gif Thanks Melvira. thumbs_up.gif
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everyday is a good day, some are just better than others.
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post #51 of 62
Melvira,
Have you ever tried your choc chip cookie dough dip as a cake filling? I'm thinking with yellow cake? sounds scrumptious!
post #52 of 62
Quote:
Originally Posted by mbark

Melvira,
Have you ever tried your choc chip cookie dough dip as a cake filling? I'm thinking with yellow cake? sounds scrumptious!



Absolutely!! And if you cover it with ganache, it just adds another layer of decadence. I mean, it's good with regular icing too, but ganache just pushes it over the top! Make sure to mix it well so it's not grainy... let that sugar get it's butt beat! icon_lol.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #53 of 62
Melvira, thanks so much for sharing this recipe. My girls make their own raw cookie dough recipe all the time. They love raw cookie dough. They will be so excited to try this one. AND using it as a cake filling!! I never thought of that! AND with ganache!! Leave it to you to lead me down the path of decadence! icon_lol.gif Can't wait to try it!!
post #54 of 62
Oh Kathy, you are so welcome! And yes, no one is surprised I'm pushing for more chocolate, I'm sure! icon_smile.gif I'm kind of well known for my chocoholism, aren't I? Oh well... as long as I'm not driving!! icon_cool.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #55 of 62
I make that dip all the time Mel! I never thought of it as a filling though....definitely going to have to try that. Everyone goes crazy over it every time I make it. I make it into a cheese ball then coat the outside with more mini-choco chips. So yummy and pretty (for about 30 seconds before everyone rips into it!).
post #56 of 62
Quote:
Originally Posted by KrissieCakes

So yummy and pretty (for about 30 seconds before everyone rips into it!).



RIGHT?!? icon_lol.gif It is really good, and people just tear it up! Now since you know what it tastes like, imagine it between a couple layers of really good cake! It's super YUM! (Why do I always feel compelled to give you guys my best secrets? Hehehe)
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #57 of 62
TY for the reply Linda! And yes, do try her cake I searched for a scratch yellow cake for a long time and this one is my go to and SUCH a favorite when I serve it! :]
post #58 of 62
Thread Starter 
So I collected all of you ladies good advice and made a practice cake followed by the real one. Here is what I got:

The practice cake came out perfect. Air pockets/bubbles gone. icon_biggrin.gif Tried a new fondant recipe and decided that I would NOT pay $10 for an assortment pack of pre-made fondant for my red & blue. My cheap sensibilities just wouldn't let me do it so I slightly altered said new fondant recipe and tada! Pretty near perfect primary colors. I figured I would practice decorating with my bubbleless cake since well I'm really new to cake decorating with fondant or decorating in general for that matter. ............... The I broke my hand mixer mid "creaming" of the buttercream icon_sad.gif Ran out and bought a cheap one to finish up. The decorating went better than I expected and I only ended up with a couple of alterations that I would need to make for "real" one.

On to the real deal. Well that one came out with some air. Not alot of air. So if my cakes were people my old cakes would have been politicians and this one would be a 5 year old trying to convince you to let them have a puppy so I shrugged it off since the cake was one of the most perfectly level things I have ever made. Went on to make some more butter cream and......... mixer number two went to cheap baking supply heaven but my spirits were lifted when my fondant rolled out better then the first. Which was soon followed by my first slide down the middle of said perfect fondant for a quilt impression. RIP icon_eek.gif OppppPPsss.... After some yelling and talking myself out of making a fruit salad for the Fourth of July party, I came up with something that I figured I wouldn't hate. Below is what I got. Looks alot like what I wanted in that well its round, there some blue, there's some red, and there are some diamond shapes. Ok ok it looks nothing like my original idea but they will eat it and love it icon_biggrin.gif

So two hand mixers, 3 food color dyed dish towels and a bout with insanity later ....
LL
LL
post #59 of 62
It's perfect. If you could read how much passion you just put into that... that cake is absolutely perfect. *pat on the back*
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #60 of 62
Oh, that cake looks fabulous. I *adore* the lattice top; it's an unusual idea for a cake but so perfectly fits the Americana theme!

If you have any fondant left, you might try putting a border strip around the edges of the lattice, to just finish it off more neatly. I think it's fine as is, but I kind of want to see it with a top border to match the one on the bottom. icon_smile.gif

And now you have a great excuse to go buy a decent stand mixer. icon_wink.gif
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