Greetings to all,
I am doing a Cake for a breast cancer fundraiser, I want to be all pink, however, I want the cake to be different flavors.
Does anybody have suggestions for a combination of pink colored flavors
(fillings also will be appreciated)
Strawberry, cherry chip, pink champagne...just off the top of my head.
UM.. pink champagne? Um lets just say I will have trouble aquiring one specific ingredient due to a law. Any other of the top of your head?
Why not make all kinds of flavors like lemon, vanilla, etc and add food coloring to the batter if you can't find "pink" flavors and name them in "Pink Names" like Pink Lemonade for lemon etc?? Color some coconut and toss over pink butter cream (on a pink vanilla cake and call it "Coco Poof". Girly things like that.... Hope I made sense. Hope I could help. 
ok so I have pink lemonade. red rasberry, cherry chip. Does that sound good for a three layered cake?
I make a pink cotton candy flavour by substituting regular sugar with cotton candy sugar. It's a best seller for me!
Pink Velvet? It is the same recipe as red velvet, but you omit the cocoa powder and use pink coloring instead of red!
well great everybody! Thanks I have 5 flavors so far!
I might be able to do 2 cakes! Now any suggestions for complimenting fillings?
can you use buttercream and cream cheese on a crumbcoat for the same cake?
Pink Musk? Do you have a recipe for that?
what is the name of the candy flavoring for it?
I am providing the dessert for a breast cancer fund raiser dinner in two weeks. I am a scratch baker, so food coloring won't look like what I usually bake. I am making vanilla custard cupcakes (no liner). They will be cut in half and spread with raspberry puree infused with kahlua. The same puree is added to the french buttercream and they are topped with a raspberry.
Lorann's makes a champagne flavor oil that I've used in a champagne cake. The recipe is here, https://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
It does use real champagne but I think if you used water instead of champagne and upped the champagne flavoring you would be OK.
Evoir, yes it's Buddy's. It made perfect cupcakes. They bake a little longer than regular batter cupcakes and they don't brown, so you have to watch that first batch. They also don't rise alot. After my test cupcake, I filled them to 1/4 to the top. The batter is so thin that I could use that batter cup from BB&B (usually batters are too thick) and that was a huge time saver. But test yourself because I make my custard extremely thick, so you may have different results. They also taste better about 5 hours after they are baked.
I made a strawberry margarita flavored cake,and put some real strawberries in the batter.Topped with strawberry margarita frosting. I just used the drink mix without the tequila in it in place of half of the other liquids.
Quote by @%username% on %date%
%body%
