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Any suggestions??

post #1 of 11
Thread Starter 
My husband asked me to try a Pumpkin Spice WASC recipe for his birthday. Any suggestions on what kind of filling and frosting to use? He doesn't like cream cheese frosting (Weirdo I know!!! icon_biggrin.gif ) Was thinking of using just plain buttercream with cinnamon added. Any ideas?

Thanks
post #2 of 11
Chocolate ganache...I do a pumpkin chocolate chunk spice cake and it's my family's favourite!
post #3 of 11
I did a pumpkin cake this fall with a maple cinnamon buttercream. I used some maple flavoring and some real cinnamon ...... it was sooooo good.
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post #4 of 11
Honey or molasses buttercream might be good! Or a combination of one with cinnamon!
post #5 of 11
I make my pumpkin cake with a spiced filling and a salted caramel buttercream, it's always a huge hit.
post #6 of 11
Thread Starter 
Quote:
Originally Posted by bakingkat

I make my pumpkin cake with a spiced filling and a salted caramel buttercream, it's always a huge hit.



That sounds great!!! Mind sharing your recipe???
post #7 of 11
I don't like cream cheese frosting but I do like caramel buttercream with the spice based cake. This fall I made apple cider cake with salted caramel frosting and it was yummy!

I just add canned Dulce de Leche to my regular buttercream and sprinkle just a bit of fine sea salt on top.

The dulce de Leche is thicker than regular caramel sauce and technically isn't caramel at all but it's tastyicon_smile.gif
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post #8 of 11
I am not sure what is in the Pumpkin WASC but if it has actual pumpkin be careful. Pumpkin is only available here during the fall. My sister is getting married in October and I bought the pumpkin that I will need for her cake this past fall to make sure I would have it in case it wasn't in the store yet.
I also like to use a whipped cream frosting. Not too sweet and accents the pumpkin flavor.
post #9 of 11
Quote:
Originally Posted by sillywabbitz

I just add canned Dulce de Leche to my regular buttercream and sprinkle just a bit of fine sea salt on top.

The dulce de Leche is thicker than regular caramel sauce and technically isn't caramel at all but it's tastyicon_smile.gif



do you replace the liquid in your bc recipe with the dulce de leche or add it extra? Sounds delicious!!
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post #10 of 11
Do be careful adding pumpkin to my *original *WASC recipe. I suggest you decrease the liquid in the recipe a bit as pumpkin has a lot of water to it. Since the recipe produces a very moist cake already, you don't want it to be mushy.
post #11 of 11
When I was experimenting with pumpkin I found 1/3 cup pumpkin/4cups vanilla batter, to be the correct amount of pumpkin to get flavor, without making the cake too dense. That is with my scratch vanilla pound cake type recipe though.

For my caramel Buttercream I just make a recipe for salted caramels, then melt it down in a little more heavy cream so it's not so thick/stiff, then once it cools down mix it into my vanilla buttercream until it's the flavor i'm looking for.
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