Date: May 1st, 1998 06:23:15
From: Patty
e-mail: plewis@chrm.com
Subject: Re: Re: Italian Meringue Buttercream
Here is the recipe I use. I have only made it once for a small practice
cake and my family loved it! I must admit, it sounded difficult (I'm a
beginner), but I just followed the steps and it came out great. In her
book Dede Wilson has several variations - I used the lemon curd version
which is this recipe with about one cup lemon curd (recipe also in her
book) added at the end. So yummy! It pipes beautifully.
Italian Meringue Buttercream
(The Wedding Cake Book by Dede Wilson)
1/2 cup water
1 1/4 cups plus 1/3 cup sugar
8 large egg whites, room temperature
1 teaspoon cream of tatar
1 1/2 pounds (6 sticks) unsalted butter, at room temperature
Place the water and 1 1/4 cups sugar in a saucepan over medium heat. Stir quickly to moisten all the sugar, but do not stir again during boiling because this encourages the formation of sugar crystals. As the mixture becomes hot, use a pastry brush dipped in cold water to brush any sugar crystals down from the sides of the pan. You may also cover the pan briefly at this point. Steam will develop and wash down the sides of the pans automatically. Bring to a boil.
Meanwhile, place the egg whites in a clean, grease-free mixing bowl, and with the balloon whip attachment beat the whites on low until frothy. Add the cream of tatar and turn the speed to medium-high. When soft peaks form, add the remaining 1/3 cup sugar gradually. Continue beating until stiff, but not dry peaks form.
Raise the heat under the sugar mixture and bring it to a rapid boil. It must cook for about 5 minutes to reach the desired temperature, between 248 and 250 F. Try to have the syrup ready at the same time as the meringue. If the meringue is ready first, reduce the speed so that the whites move continuously, but slowly. If the syrup is done first, add a small quantity of hot water, not cold water, to lower the temperature and continue cooking until the meringue catches up.
When the syrup is ready, turn off the mixer briefly and quickly pour about 1/2 cup syrup onto the meringue. Immediately turn the mixer to high speed and continue to pour the syrup in a steady stream. Do not let the syrup get onto the beaters. Alternatively, turn off the mixer to add the syrup. Do not let the meringue sit motionless for longer than a few seconds.
Whip the meringue until it cools, about 15 minutes, depending on the room temperature. When the bowl is no longer warm, stop the mixer and touch the surface of the meringue to be sure it is cool. Do not add the butter which the meringue is warm, or the butter will melt and ruin the texture and decrease the volume. Turn the mixer down to medium speed and add the butter, 2 tablespoons at a time. The butter immediately becomes incorporated and the mixture becomes creamy. Continue to whip the buttercream and add the remaining butter. Keep mixing until the mixture is evenly blended and smooth. If at any time the mixture looks lumpy or separated, continue to beat until it smooths out. Any flavorings may be added at this point.
Store in an airtight container in the refrigerator or freezer.
Date: May 1st, 1998 05:35:49
From: Valerie Matthews
e-mail: wesley@minot.ndak.net
Subject: ISO: Boxed Mix made into Pound Cake
Help, I need this soon. Usually there is a recipe on the side of my
cake mix box, but just because I need it, it is not there!
If I have to make it by scratch, I will. However, I've never been
disappointed by the box version.
Thanks a bunch,
Valerie
Date: May 1st, 1998 06:09:03
From: Claudia
e-mail: cakeshop@galstar.com
Subject: Re: Re: Italian Meringue Buttercream
Shirley, I don't have my recipe as I write this note but I'll try to
remeber to bring it to the computer from the shop. I started out using
the recipe in The Cake Bible. Now I use a large scale recipe for my
20qt. mixer.The addition of the liquer or brandy helps helps transform
the buttercream into a lovely stable frosting. I use it for borders,
flowers, drapes, everything. When I use this for flowers I either make
them on a stick and place them right on the cake or if I need to use
a
nail, I just pop them in the freezer long enough for them to become
solid enough to handle. Any good bakers manual should have a recipe.
Date: May 1st, 1998 11:21:53
From: Linda B.
e-mail: gorlin@psci.net
Subject: Re: ISO-French Buttercream Icing
I did wedding cake for 15 years & used the Wilton Buttercream recipe.
Everyone loved my icing.
Date: May 1st, 1998 09:32:30
From: Shirley
e-mail: maddjax2@aol.com
Subject: Re: Italian Meringue Buttercream
Could someone post a recipe for this please? I'm interested in trying
different recipes for icings. I assume since it doesn't crust, you
can't decorate with it, just use it for icing the cake. Is that
correct?
Date: May 1st, 1998 02:08:58
From: Carolyn
e-mail:
Subject:
Date: May 1st, 1998 02:11:31
From: Carolyn
e-mail: Bridal1
Subject: ISO Fruit Basket Cake like they do in California
I have a request from a young college student from California wanting
a "Fruit Basket" cake. Hm, I don't know what it is - never heard of it.
Lynne, or anyone else, do you know what it is? He said it is like a layer
of cake and a layer of fruit, but I know there has to be more to it than
that, so help me out guys!!
Date: May 1st, 1998 09:03:17
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: Poured fondant icing
Dear Maury:
How small?---can you hold them over your saucepan on a fork and ladle
the icing over them?-- or even just dip them?----or you can you hold
them on the edge of your larges spatula to do the same?
Date: May 2nd, 1998 12:50:48
From: kelly
e-mail: rh98@groupz.net
Subject: Re: ISO: Boxed Mix made into Pound Cake
hey there, i have a d.h. mix with a pound cake recipe it is as follows:
1 package duncan hines moist deluxe cake mix,
1 package(4serving size) vanilla pudding mix
4 eggs
1 c water
1/3 c crisco or puritan oil
preheat oven to 350, grease and floour 10 inch bundt pan or tube pan.
combine cake mix, pudding mix, eggs, water and oil in large bowl. beat
at medium speed with electric mixer for 2 minutes. pur into pan. bake
at
350 for 50-60 min. or until toothpick inserted in center comes out
clean. cool in pan 25 min. invert onto serving plate. cool completely.
for glaze heat frosting in small saucepan over medium heat, stirring
constantly until thin or microwave on high 100% poweer 10-15 seconds.
do not overheat. drizzle over cake.
i'm sure you could use a lemon cake with lemon glaze if wanted. the
glaze btw is 1/2 c duncan hines creamy homestyle frosting (any flavor)
hope this is what you needed, good luck, kelly
Date: May 2nd, 1998 03:10:57
From: maria
e-mail: jhmjj
Subject: (ISO) POUND CAKE RECEIPE
HELP! I really need the receipe of the pound cake.
Date: May 3rd, 1998 12:19:35
From: lynne
e-mail:
Subject: Re: ISO:Pound Cake Recipe
terry; i'm not a trained baker, however most bakeries i have worked
in
sell pound cake in a loaf type bar. also, i make a pd ck from mix and
bake it the same as my reg. layers.
i don't see any problem using your bakeries batter in layer pans. if
you have time, why don't you just bake up a small (8'?) layer to see.
lynne
Date: May 3rd, 1998 12:30:09
From: lynne
e-mail:
Subject: POUND CAKE RECIPE help
maria;
what pound cake recipe are you looking for? if you scroll down this
pg
you will find recipes using box mix and scratch recipes. if you need
a
different flavor than what is posted, you can change/adapt the
flavorings for most anything you want. need further info, just let
us
know.
lynne
Date: May 3rd, 1998 07:40:42
From: lynne
e-mail:
Subject: as i understand, they are basiclly same thing. (nt)
Date: May 3rd, 1998 05:51:57
From: maria
e-mail: jhmjj
Subject: Pound cake recipe
I am looking a recipe but no with box mixed, I looking with cake flour
like Swams Down, etc. and adapt the flavor brandy.
Date: May 3rd, 1998 05:05:07
From: kimmysue
e-mail: kimmysue@jps.net
Subject: difference betweet......
What is the difference between vanilla chips and the white vanille
coating? I want to make double dipped cherries but I want them to last
awhile so should I use the chips or the costing?
thanks
kimmysue
Date: May 3rd, 1998 10:12:06
From: Maurice Guilfoil
e-mail: mauryg@voyager.net
Subject: Re: Re: ISO:Pound Cake Recipe
Lynne,
I saw this pound cake information, and I think I can use your ideas
when
I try my first attempt at using poured fondant over cakes that will
be
two inches by two inches.
Thanks,
Maury
Date: May 5th, 1998 01:19:54
From: Diana
e-mail: joker@softcom.net
Subject: Re: Re: Re:Fruit Basket Cake like in California
HI, I'm from Sacramento CA. I have never made a Fruit Basket Cake.
But I
did receive one about 10 years ago before I cared about cakes so my
memory may be a little foggy. It was the best cake I ever tasted but
they are quite expensive so I never got another. Anyway- A white
sheet cake torted into fourths lengthwise. 1 layer custard or pastry
cream topped with sliced pineapple,cake layer, 2nd fruit layer custard
or pastry cream topped with sliced strawbwerries,cake layer, 3rd
fruit layer custard or pastry cream topped with sliced bananas, cake
layer. Then cake is covered with whipped cream. I have also seen the
first layer a mixture of custard and crushed pineapple, Then other
fruit
layers with whipped cream and fruit, no custard. Then topped with
whipped cream. Hope this helps.
Date: May 4th, 1998 11:44:36
From: Pam
e-mail: PJW10@aol.com
Subject: Re: Re: ISO Mocha Filling again
Thanks Lynne. Guess not being a coffee drinker, did'nt think of that
right away. Thanks again for coming to my rescue.
Date: May 5th, 1998 12:19:28
From: Carolyn
e-mail: Bridal1
Subject: Re: Re:Fruit Basket Cake like in California
No help other than yours so far on this one. Is it just a plain white
cake or ??? Anyone else from California? I may have to find out where in
California this kid is from and see who we can locate from that area. Still
looking for information. Please help.
Date: May 4th, 1998 11:19:20
From: lynne
e-mail:
Subject: Re:Fruit Basket Cake like in California
carolyn; has anyone been able to help you on this?
i have heard of them, but do not know how to make it.
seems to me i have heard the fruit is topped w/a coating of clear gel.
sorry, i can't help any more than that.
lynne
Date: May 4th, 1998 11:23:33
From: lynne
e-mail:
Subject: Re: ISO Mocha Filling again
pam; that should be very easy to come up with :)
make a rich chocolate buttercream. add strong brewed coffee as your
thinning liquid (instead of water or milk).
lynne
Date: May 4th, 1998 08:44:08
From: Pam
e-mail: PJW10@aol.com
Subject: ISO Mocha Filling again
I need a recipe for mocha filling, anyone?? - Pam
Date: May 4th, 1998 08:25:57
From: Pam
e-mail: PJW10 @aol.com
Subject: Italian Rum Cake
Date: May 4th, 1998 08:30:27
From: Pam
e-mail: PJW10@aol.com
Subject: 1 more try - Italian Rum Cake
Sorry about that, my 3 year old was "helping" :-) I have a student
who would like to make her own wedding cake, she is 70 years old (Bless
her heart) She would like to find a recipe for an Italian Rum Cake. Can
anyone help?? - Pam
Date: May 4th, 1998 08:41:22
From: Pam
e-mail: PJW10@aol.com
Subject: ISO Mocha Filling
Date: May 4th, 1998 03:13:19
From: Dolores
e-mail:
Subject: Re: difference betweet......
Watch out that 'chips' are simply pure chocolate. That won't do for
what
you want. I think sometimes people do add shortening and it will set
up
firm then, but I wouldn't want to do that for something important.
Coating chocolate is what you should use for this. You just melt it
in
the micro or a double boiler...or however and dip or pour into a mold
Date: May 4th, 1998 03:06:24
From: Dolores
e-mail:
Subject: Re: Cooked vs. uncooked icings
I think cooked icings are great........but.......they must be kept
refrigerated at all times. This is not usually possible with huge
wedding cakes. So, it depends on if you just want to do a nice cake
just
once or if you intend to continue for a long time and a bunch of cakes.
Date: May 4th, 1998 11:35:48
From: Tami
e-mail:
Subject: Cooked vs. uncooked icings
Hi there!
I've been looking through all the archives for recipes and I saw alot
of recipes for cooked icings. Is there a big difference between cooked
and uncooked icings? I'm looking for icings that are not as sweet as the
icings made of crisco and pwd sugar, but I can use to decorate with as
well. I thought I might try cooked icings if they are better tasting.
Any imput would be greatly appreciated.
Thank you.
Tami
Date: May 5th, 1998 07:13:05
From: Tami
e-mail:
Subject: ISO Recipe for Mocha Spoons - Need ASAP
Hi!!
I need a recipe for mocha spoons ASAP!! I can't get dolores' recipe off her recipe list. I keep getting an error... I would appreciate any recipes! It's for a fundraiser on Friday... Any recipe for those spoons with chocolate on them will work!! Thank you!!
Tami
Date: May 5th, 1998 03:41:51
From: Marie
e-mail: kampy@lyn.net
Subject: ISO Strawberry Cake with Jello & Strawberries
Help! I have lost my strawberry cake recipe! I know I used a
strawberry cake mix, eggs, oil, Strawberry Jello and frozen
strawberries. Can anyone help me? Thank you.
Date: May 5th, 1998 04:45:45
From: Cathy
e-mail: Think Choc @AOL.com
Subject: ISO recipe for Cannoli filling
An Italian filling and I think it's made with ricotta cheese, sometimes
has mini chocolate chips in it. Thanks!!
Date: May 5th, 1998 06:54:28
From: Jeannine
e-mail: Norder@prodigy.net
Subject: ISO: doctored carrot cake mix
I am looking for a recipe to "Doctor" up a carrot cake mix...preferably
one with babyfood carrots? Although any suggestions will be greatly
appreciated! Thanks in advance.
Date: May 5th, 1998 03:10:53
From: Patty
e-mail: plewis@chrm.com
Subject: Re: Re: Re: Re: Re:Fruit Basket Cake like in California
I think the cake I described was around $30 to $35 for a quarter sheet.
Date: May 5th, 1998 03:03:37
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: Re:Fruit Basket Cake like in California
Thanks to all of you that helped as I had never heard of it here in
Missouri in the midwest. Now, could I ask if anyone can find out a price
for me and what size it would be - like quarter sheets (9 x 13)? Thanks
again. Sounds wonderful!
Date: May 5th, 1998 02:34:02
From: Patty
e-mail: plewis@chrm.com
Subject: Re: Re: Re:Fruit Basket Cake like in California
Hi Carolyn - I'm from the Bay Area and have ordered fruit basket cakes
from a great bakery in Oakland for birthday parties at work. I am very
new to cake decorating so I haven't personally made this but I did call
them to find out what it is. Here is their version: yellow sheet cake torted
once and filled with whipped cream, fresh strawberries and fresh bananas
- frosted w/ a whipped cream frosting - coconut around the sides and topped
(if no message on top) with kiwis, strawberries and pineapple. Everyone
at work raves about this cake. Hope this helps. Patty
Date: May 5th, 1998 11:06:24
From: Trish
e-mail: trish32@erols.com
Subject: ISO:icing recipe for fresh strawberries
I am unable to purchase bettercreme in my area. Is there a recipe that
might be comparable. I'm making a cake with fresh strawberries on top
and I would like to find a recipe that would go well. I usually use
cool
whip, but I would like to try something different. (I'm not a cool
whip
fan) :)
Thanks,
Trish
Date: May 5th, 1998 10:29:20
From: Dolores
e-mail:
Subject: Re: 1 more try - Italian Rum Cake
Here is what I have. I have tried niether: Ilene is a great decorator
and the other is by a chef, so they should be good:
---------- Recipe via Meal-Master (tm) v8.02
Title: Italian Rum Cake
Categories: *p, Cakes
Yield: 8 servings
-PRODIGY GUEST CHEFS CKBK
-MICHAEL ROBERTS
-Makes 8 to 10 Servings
3 Egg yolks
1 c Sugar
2 1/4 c All-purpose flour
2 c Milk
Grated peel of 1/2 lemon
1 c Butter;rm temp
4 Eggs
3/4 c Sour cream
1 ts Vanilla extract
1/2 ts Nutmeg
1/4 ts Baking soda
1/4 ts Salt
1/2 c Dark rum
"In Italy, this cake is called Zuppa Inglese, which means English
Soup. It is neither, but it is an Italian version of a "Fool"--a
traditional British dessert."
PREHEAT OVEN TO 350F. Beat the yolks & 1/4 cup sugar together in
a
mixing bowl & slowly add 1/4 cup flour.
Meanwhile, place the milk in a sm pot & bring to the brink of boiling.
Slowly pour the milk over the yolk mixture, then pour the whole thing
back into the pot. Place over medium heat & cook, stirring constantly,
until the mixture thickens. Remove from the heat & mix in the lemon
peel. Scrape into a plastic container, cover & place in the refrigerator
to chill. Running your mixer at high speed, cream butter & remaining
sugar together in a mixer fitted W/ a paddle. Add the eggs 1 at a time,
waiting until the previous 1 has been absorbed. Add the sour cream
& mix
until incorporated.
Add vanilla, nutmeg, baking soda & salt. Decrease the speed to
medium,
add remaining flour & mix an additional minute.
Scrape the batter into a 1-quart round or rectangular cake pan,
leaving 1/2-inch space at the top. Place on the middle rack of the
oven
for 50-to-60 minutes. The cake is done when the surface cracks &
a
toothpick inserted into the center comes out clean. Remove cake from
the
oven & let cool for 15 minutes before unmolding onto rack. When
the cake
is completely cool, slice it into 6 layers. Place the first layer on
a
cake platter & sprinkle W/ some of the rum. Cover the layer W/
some of
the custard mixture. Place the second layer on top of the custard,
sprinkle W/ rum & cover W/ more custard. Continue until the cake
is
assembled. Lightly spread the custard all over the surface of the cake.
Refrigerate for 2 hours before serving.
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: Ilene's Italian Cream Cake
Categories: Cakes
Yield: 1 servings
-ILENE MCHONE (RXBH95B)
1/2 c Butter or marg.
1/2 c Crisco
2 c Sugar
5 Egg yolks
2 c Flour
1 ts Soda
1 ts Salt
1 c Buttermilk
1 ts Vanilla
1 c Flaked coconut
1 c Chopped pecans
5 Stiffly beaten egg yolks
Sift flour and other dry ingredients together. set aside.
Cream butter, shortening, & sugar until light & fluffy. Add
yolks &
vanilla. Beat well. Add sifted dry ingredients alternately with
buttermilk. Add coconut & pecans. Fold in beaten egg whites.
Use 3 9" pans, 0r a 9 x 13' pan & a few cupcakes Bake at 350 degrees
for about 30 min. or until it tests done. I have made it with apricot
filling & it is great. You can find the filling in cake supply
stores,
use Solo brand filling from toe use apricot preserves. or use apricot
preserves.
-----
Date: May 5th, 1998 09:47:00
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: ISO: doctored carrot cake mix
Check out Archive 9, February 19. Jeff Arnett posted one on there that
is pretty good; I just made it last week. (Although I still prefer
making it from scratch--from the Silver Palate cookbook recipe!)
Date: May 6th, 1998 12:00:49
From: Diana
e-mail: joker@softcom.net
Subject: Re: Re: Re: Re: Re:Fruit Basket Cake like in California
I also called some bakeries today. The Sacramento version as follows;
The best(as voted on by my coworkers) uses a white chiffon cake. Bottom
layer is crushed pineapple mixed with vanilla custard. next layer is
a
thin layer of whipped cream and strawberries. Third layer is whipped
cream and sliced bananas. Crushed pineapple is used instead of fresh
for
ease of cutting. Version from other bakeries called is white cake with
layers as described above. I was told by a baker friend to bake the
white cake layers a little on the dry side so the cake won't fall apart
like a trifle. Also she said she drains the crushed pineapple on paper
towels so it won't sog the cake. The price for the size you described
was 30 to 35 dollars. The bakery that does the chiffon cake wants 40.00
Date: May 6th, 1998 12:04:02
From: Carolyn
e-mail: Bridal1
Subject: Re: ISO Recipe for Mocha Spoons - Need ASAP
Can you get the Wilton candy melts or any chocolate wafer candy discs?
This would work fine. Just dip each plastic spoon in and let it dry.
Date: May 6th, 1998 12:05:06
From: RobinG
e-mail: Robin506@aol.com
Subject: Re: ISO Recipe for Mocha Spoons - Need ASAP
Tami: If you have a mold for the spoons, just pour in the chocolate
& use a spoon handle that fits the mold (probably avail. where you
bought the mold). Or take a plastic spoon & dip into the chocolate.
I dip twice so there is a good amount on the spoon. Refrigerate to set.
You can add flavoring oils to make other flavors, like mint (for choc.
mint), or hazelnut, amaretto, etc. Easy to do, & fun. Good luck!
Date: May 6th, 1998 12:12:02
From: Tami
e-mail:
Subject: Thanks Robin & Carolyn!! (nt)
Date: May 6th, 1998 12:14:28
From: Carolyn
e-mail: Bridal1
Subject: Re: ISO Fruit Basket Cake like they do in California
Thanks to all! I will show these (I printed out copies) to the young
man wanting this and see if he knows which version sounds like what he
has eaten. Sounds really yummy!! What a great connection we all have on
using this board.
Date: May 6th, 1998 10:11:37
From: Nannette
e-mail: nghenderson@erols.com
Subject: R: Swans Scratch White Cake
I actually have a Swan's book from 1925(!) that has the following recipe
in it.
Ingleheart's Swans Down Cake
1/2 cup butter or substitute
1 1/2 cups sugar
1/2 cup milk
3 cups Swan's flour
1/4 tsp salt
3 tsp baking powder
1/2 cup water
1 tsp vanilla
1/4 tsp almond extract
3 egg whites, beaten very light
Cream the shortening; gradually work in the sugar. Sift together the
flour, baking powder and salt; add to the first mixture alternately
with
the water and the milk; beat in the extracts and fold in the egg whites.
Bake in layers.
A more recent box has the following recipe for
Lady Baltimore Cake
1/2 cup butter or other shortening
1 1/2 cups sugar
1 1/4 cup milk
3 cups Swan's flour
1/2 tsp salt
3 tsp baking powder
1 tsp vanilla
4 egg whites
Sift flour once, measure, add baking powder and salt and sift together
three times. Cream butter thoroughly, add sugar gradually, and cream
together until light and fluffy. Add flour, alternately with milk,
a
small amount at a time, beating after each addition until smooth. Add
vanilla. Beat egg whites until they will hold up in moist peaks. Stir
quickly but thoroughly into batter. Bake in two greated 9 inch layer
pans at 375 for 25 to 30 minutes.
Hope one of these does it for you!
Date: May 6th, 1998 07:58:40
From: Noi
e-mail:
Subject: Re: ISO Strawberry Cake with Jello & Strawberries
Hi Marie,
This recipes is from Luby's Cafeteria.
1 box yellow cake mix
3 Tbsp cake flour
6 oz. strwberry jello
1 c. vegetable oil
4 eggs
1/2 c. water
1 pint fresh strawberries, chopped
Mix all ingredients (except strawberry) as direction on cake box.
Add strawberry last. Bake at 325-350 degree about 30-45 min.
*** Bake times may vary, depends on individual oven. ***
Makes two 8" or 9" round, one 9 x 13 regtangle.
personal note:if use frozen strawberries, adjust the amount of water.
I hope this is what you're looking.
Date: May 6th, 1998 03:49:37
From: Yngrid
e-mail: yjones@agecon.uga.edu
Subject: Butuvan Mix
What is Butuvan Mix and where can I purchase it from??
Date: May 6th, 1998 02:30:20
From: Carolyn
e-mail: Bridal1
Subject: Re: ISO: Swans Scratch White Cake
I don't have the recipe, but look on the box and see if you can find
a phone # - hopefully an 800# to call or even an address you can write
to. I would think it would still be in their files.
Date: May 6th, 1998 02:46:14
From: Beth in Sicily
e-mail: sparky@videobank.it
Subject: Re: ISO recipe for Cannoli filling
Here's one from my Sicillian cookbook.
500grams/1lb./2 3/4 cups. ricotta cheese
250grams/8oz./2 cups powdered sugar
100grams/4oz plain semi-sweet chocolate, diced
80grams/3oz./3/8 cup candied pumpkin
50grams/2oz. pistachios, chopped
pinch cinnamon
candied orange peel
Work the ricotta with the sugar and the cinnamon. Mix well with a wooden
spoon, adding a few drops of milk. The cream should be smooth and rather
thick. Add the diced chocolate and the candied pumpkn at this point,
then carefully fill the cannole with a teaspoon of the filling. Garnish
with pieces of candied orange peel which you will stick into the ends.
Dredge the biscuit (cooky) part with a little powdered sugar.
FYI: Powdered sugar in this recipe is actually called icing sugar.
I hope this is what you are looking for. Beth in Sicily
Date: May 6th, 1998 01:29:35
From: Yngrid
e-mail: yjones@agecon.uga.edu
Subject: ISO: Swans Scratch White Cake
I was once told by a baker that she used a recipe off the Swan's box
to
make her wedding cakes. This was the best wedding cake I ever tasted
but she wasn't very willing to share her secrets with me. Does anyone
know of a such recipe because the current box doesn't have a white
cake
recipe? Thanks a million!!
Yngrid
Date: May 6th, 1998 12:57:13
From: Tami
e-mail:
Subject: This is the problem I'm having....
Thanks Dolores!!
This was the message I got when I tried to get the recipe for mocha spoons. File not found - The requested URL (gives web page address) was not found on this server. I've been able to pull up several of your other recipes, except the mocha spoons. Thanks for posting it again!!
Tami
Date: May 6th, 1998 11:13:47
Date: May 6th, 1998 11:15:32
Date: May 6th, 1998 11:08:49
TO MAKE SPOONS:
1. Melt Merckens coating chocolate in top of double boiler.
Date: May 6th, 1998 08:55:50
A couple of weeks ago I attempted to post a recipe for something I call
Marshmallow Gumpaste
1 package of large plain white marshmallows (10oz bag)
1.Process marshmallows and 2 cups of 10x sugar in a food processor until
2. Knead in remaining 1 cup of 10x sugar, micro-ing 2 or 3 times in
5 to
3. Color, roll-out and form as you would any other modeling paste or
This recipe came from a May 7,1997 "Women's Day" magazine. Yes, a year
So, experts, and anyone else, what do you think?
Renee
Date: May 7th, 1998 07:22:48
Date: May 7th, 1998 07:35:13
Date: May 7th, 1998 01:06:44
You might try this:
1 pound powdered sugar
Mix well and spread on cake.
Good Luck!
Marie
Date: May 7th, 1998 04:12:20
Date: May 8th, 1998 03:55:55
about 2 cups buttercream icing
Mix together. This is great. I got it from Frances Kuyper so many years
PS: Don't make an actual 'custard' unless you plan on keeping the cake
Date: May 8th, 1998 03:14:03
Date: May 9th, 1998 12:08:46
Date: May 12th, 1998 01:07:48
Date: May 11th, 1998 11:22:16
problem w/getting choco to melt: just heat gently a bit more.
Date: May 11th, 1998 07:35:26
Date: May 11th, 1998 10:56:43
Date: May 11th, 1998 11:09:46
RECIPE #1:
In Reply to: Tomato Cake posted by Becky Linton on September 09, 1997
at
Here's a recipe for Tomato Soup Cake, I don't know if it is what you
are
RECIPE #2
From: http://www.pillsbury.com/seasons/bbs/9.48PM8.3.97.htmlSubject:
To all my friends on the Pillsbury BBS,
For those of us who love to cook and either also have a vegetable
Fresh Tomato Cake
2 cups fresh ripe tomatoes,
RECIPE #3
From: http://www.awb.com/cmessages/173.html
1 c Dark Brown Sugar 1 ts Salt
Instructions:
Baked in the thirties, tomato soup cakes were all the rage and they
Cream sugar and shortening. Add eggs. Add sifted dry
Origin: Hearth and Home Companion Shared by: Sharon Stevens
Date: May 13th, 1998 01:07:16
Date: May 12th, 1998 08:11:23
Date: May 12th, 1998 08:11:31
Date: May 12th, 1998 08:14:30
Date: May 12th, 1998 08:11:22
Date: May 12th, 1998 05:44:32
I use the sour cream in addition to the oil. I use 8oz. per cake mix.
I'll be happy to e-mail a recipe, if you like.
Jackie N.
Date: May 12th, 1998 05:28:37
Tami
Date: May 13th, 1998 06:53:16
I was just thinking about "doctored" cake mix recipes and I wondered
if
Again, thanks so much for all your hard work on the site and keep up
the
Nicole :-)
Date: May 14th, 1998 03:11:04
Date: May 14th, 1998 05:26:37
Jeff, if you're still out there, could you repost, or does anyone else
Date: May 14th, 1998 11:54:47
Date: May 14th, 1998 12:00:22
Date: May 14th, 1998 09:28:40
Date: May 14th, 1998 02:09:34
I tried looking in the arcieves but after 3 hours I gave up. I keep
P.S. Dolores, Thanks for all the work you do on this message board.
Date: May 16th, 1998 11:42:35
Date: May 16th, 1998 11:17:34
Date: May 16th, 1998 10:39:58
I was wondering if you've ever tried adding pure cocoa butter to your
icings to add stiffness, stability, and taste? I like to use all butter,
but it is much more difficult to work with than icings containing some
shortening. I'm thinking that cocoa butter is much firmer than dairy butter
at room temperature and would make a nice addition.
Best wishes,
Sherry V.
Date: May 16th, 1998 10:21:18
Kathy M.
Date: May 16th, 1998 09:59:17
1 box cake mix [ I use Duncan Hines]
Hope this helps.
Jeff
Date: May 16th, 1998 10:05:10
1 box Betty Crocker Carrot Cake mIx
Remove about 2 tablespoons of the cake mix. Dust nuts and raisins with
this. Set aside.
Combine all ingredients and beat for 2 minutes at medium speed. Fold
in nuts and raisins. Bake at 325 until cake springs back when touched lightly
in center,,,,,DO NOT OVER BAKE! Overbaking destroys a great cake!
Date: May 16th, 1998 02:38:43
I recently posted a message about adding sour cream to box mixes. Well,
Tami
Date: May 16th, 1998 02:49:34
Have you tried Frostin Pride? It comes in chocolate flavor and is
Tami
Date: May 16th, 1998 06:24:16
Date: May 16th, 1998 08:54:35
Date: May 16th, 1998 12:31:30
Date: May 17th, 1998 11:27:30
Date: May 17th, 1998 07:41:34
The same exact thing happened to me yesterday! I used a full cup of
s.c. to one mix and ended up with a sunken, dense cake. The next layer
I made my old way: About 1/4 to 1/3 cup of sour cream per mix, all the
regular ingredients remain unchanged. I bake at 325° until its done
and gently press the hump flat / level with the top of the pan (if you
press too much or too hard the cake will be dense as well). This cake came
out beautiful - a full 2 inch layer and very moist!
Date: May 17th, 1998 09:10:04
Date: May 17th, 1998 02:44:23
Date: May 19th, 1998 01:19:07
Date: May 18th, 1998 11:08:45
Date: May 19th, 1998 12:39:02
Date: May 19th, 1998 01:16:48
Date: May 18th, 1998 11:07:17
Date: May 18th, 1998 09:30:09
Date: May 18th, 1998 04:58:48
Date: May 18th, 1998 04:50:31
I was just wondering if this is only for NYC or the entire country.
Millie
Date: May 18th, 1998 04:52:53
Date: May 18th, 1998 04:49:32
Thank you again.
Gladys
Date: May 18th, 1998 01:40:16
Jackie N.
Date: May 18th, 1998 01:35:53
try the same recipe, but cut back on the sour cream a bit, see if that
Sorry it didn't work out! Better luck next time, I guess.
Jackie N.
Date: May 18th, 1998 11:46:55
Date: May 20th, 1998 01:10:53
Date: May 20th, 1998 01:13:35
Date: May 20th, 1998 01:05:47
Date: May 20th, 1998 12:11:16
Date: May 19th, 1998 08:16:38
Date: May 19th, 1998 08:22:07
Date: May 19th, 1998 06:50:03
Date: May 19th, 1998 06:46:32
Date: May 19th, 1998 04:34:00
Date: May 19th, 1998 12:02:29
I need to know how much of flavored oil you put into a cake mix and
a
Tami
Date: May 19th, 1998 09:04:11
Anyway, I've noticed this up-and-down trend for the last couple of
Date: May 19th, 1998 08:53:16
To add a little moisture to a cake without having to purchase special
I also usually add a small box of instant pudding, but I've done this
Date: May 20th, 1998 10:18:20
Date: May 20th, 1998 08:48:32
Date: May 20th, 1998 08:26:45
Date: May 22nd, 1998 12:41:48
Date: May 21st, 1998 04:07:03
Mrs. Dunn's Fudge
Mix well, boil until soft ball stage without stirring. Remove from heat
Beat at high speed until fudge has lost its sheen.
I don't know what the heck nucoa is, but I think I've seen this recipe
Hope this helps.
Date: May 21st, 1998 12:56:16
Date: May 21st, 1998 12:55:21
Date: May 21st, 1998 12:49:30
Date: May 21st, 1998 11:54:54
Thank you:)
Date: May 22nd, 1998 10:12:03
Date: May 22nd, 1998 10:08:54
Extra special Buttercream ( yields 7 1/2 cups)
1. cream shortening until fluffy. Add sugar and continue creaming until
well blended.
This icing is a buttercream, but it's lighter and not as sweet. Must
be refridgerated.
Stabilized Whipping Cream Icing ( yields 1 1/2 - 2 cups)
1 cup heavy whipping cream
1. Combine whipping cream and sugar in a bowl and whip to soft peak
stage.
This icing is truly whipcream icing, but can be greatly affected by
the heat, must be refridgerated. Good luck....Pam
Date: May 22nd, 1998 09:58:55
P&G to sell Duncan Hines
Parent of Mrs. Butterworth acquires baking mix unit for undisclosed
sum
December 8, 1997: 10:51 a.m. ET
Mrs. Fields rises again - Oct. 18, 1997
Aurora Foods
Procter & Gamble
NEW YORK (CNNfn) - Procter & Gamble Co. said Monday it agreed to
sell
Date: May 22nd, 1998 06:11:36
1. Italian meringue buttercream: should I be concerned about the use
of egg whites? Does the boiling sugar kill the posibility of salmonella
poisening? I have an aunt who is very concerned about this - I wouldn't
have thought of it otherwise. Could I substitute meringue powder for the
egg whites?
2. Frostin' Pride: I think I may be over beating it as it comes out
very heavy and thick. To lighten it up can I mix in some Pastry Pride?
The description on Pastry Pride makes it sound like it is a whipped cream
type topping and not stable enough for frosting.
3. Frostin' Pride cont'd: Will it hold up if I add lemon curd (from
the filling) to it for flavor? If I use the buttercream I will be adding
the lemon curd to it.
Thanks for all your help - I have some classes lined up to take so hopefully
I will be over this "beginner" phase soon!
Patty
Date: May 22nd, 1998 09:55:12
Date: May 24th, 1998 12:46:08
Date: May 23rd, 1998 09:15:05
Date: May 23rd, 1998 08:03:31
Thanks. Marida
Date: May 23rd, 1998 07:21:20
It stores well in fridge for a couple days and the recipe can easily
be doubled or even tripled if needed. it will take longer to whip up though.
Good Luck!
Date: May 23rd, 1998 01:24:08
Date: May 23rd, 1998 11:05:59
Date: May 25th, 1998 01:46:41
Date: May 24th, 1998 09:46:29
Date: May 24th, 1998 09:48:23
Date: May 24th, 1998 09:57:16
The reason Wilton adds meringue powder to buttercream icing is to
DO mix the meringue powder with the water and beat until no lumps
It won't matter if there is grease in the bowl for buttercream...but
you
I no longer use meringue powder now that I use special Icing Shortening
Date: May 24th, 1998 09:19:49
Date: May 24th, 1998 09:13:03
Date: May 24th, 1998 03:11:22
Date: May 25th, 1998 08:56:49
Date: May 25th, 1998 06:28:39
http://members.aol.com/KrumkakeC/
Date: May 25th, 1998 08:02:41
Thanks, again. Marida
Date: May 27th, 1998 01:01:43
Date: May 27th, 1998 12:53:38
Date: May 26th, 1998 09:14:33
heidi
Date: May 26th, 1998 10:42:57
Date: May 26th, 1998 10:43:13
Date: May 26th, 1998 10:53:52
Date: May 26th, 1998 08:09:27
P.S. What about using the refrigerated coffee creamer as a thinning
Date: May 26th, 1998 07:24:16
Date: May 26th, 1998 05:42:56
Date: May 26th, 1998 05:19:30
Date: May 26th, 1998 02:23:51
Alternately, you could use powdered egg whites (I use the brand Just
Date: May 26th, 1998 11:58:34
I have seen the recipe for Extra Special Buttercream in my Wilton Class
Date: May 27th, 1998 10:12:36
Date: May 27th, 1998 06:13:18
Date: May 27th, 1998 06:17:35
Date: May 27th, 1998 08:18:27
1. If sugar acts as a preservative in the icings, what is different
about cooked icings that make them require refrigeration? And how long
can something be safely kept at room temp? Is it 2 hours?
2. Other than technique, is there a difference between Swiss and Italian
Buttercreams? There's a very simple and delicious recipe on the PastryWiz
site for each (I tried the Swiss and it worked beautifully). What about
the raw egg whites? Does the hot sugar syrup take care of that problem?
Other than the butter softening up, does it need refrigeration for health
reasons, or does the sugar take care of it?
3. With the cheesecake wedding cake recipe in the Wilton Wedding Cake
book, they say the cheesecake needs refrigeration, but the cream cheese
frosting can be left out for a day or so. Does this go back to the cooked-vs-uncooked
principle (if there is any?)
Thanks to all!! Just trying to keep my friends healthy!
Date: May 27th, 1998 01:17:38
I Just spread a nice layer to cover the cake, but make sure you keep
the filling below the icing dam so it doesn't overflow. I think if you
put too much filling it can cause the top layer to slip. Good luck!! :)
Tami
Date: May 27th, 1998 11:25:39
Date: May 27th, 1998 11:05:52
There is no ingredient to allow the atoms and the molecules to come
The teacher who told you this is defiantely NOT well informed. Sometimes
Date: May 27th, 1998 11:07:30
I have that recipe on my web site.
Look under Special Techniques. Complete with pictures and other hints.
Date: May 27th, 1998 10:59:53
More shortening helps. You could try up to 1 1/2 cups per 2 lbs conf.
Add Karo syrup as part of the liquid...great for elasticity too.
Add almost 1/2 lb white chocolate...this IS a great taste! YOU will
I'm sure others can think of more ways.
Date: May 29th, 1998 01:00:44
Date: May 29th, 1998 01:18:26
Date: May 28th, 1998 11:36:01
Buttercream:
Approximately 15 lbs. powdered sugar
Mix the following together before adding to the above
Add to powdered sugar mixture and cream well. Beat on high for approx.
15-20 minutes until creamy and fluffy.
You may want to play with this to get it like you want it as I have
done over the 34 years that I have decorated cakes. I think it tastes great
and my customers say they can always tell by my icing taste and also by
my decorating that I have done the cake. I have a few that even say if
it doesn't look like a "Carolyn" cake, I won't even taste it! In my opinion
if you don't like your icing, how can you expect your customers to like
it and keep coming back? You can have a great tasting cake, but the icing
has to be good, too! My mother (almost 80) has decorated cakes since she
retired so she is not "show cake" material, but she sells lots of cakes
for her age because she puts out a great tasting cake with great icing.
She lives in a small town so they don't see all the "big" city cakes and
are very happy with what she does because it tastes great. I hope you enjoy
using my recipe or adding to it to get your own variation for your family
and customers.
Date: May 28th, 1998 09:02:16
Date: May 28th, 1998 08:21:54
Date: May 28th, 1998 08:24:21
Date: May 28th, 1998 08:19:28
Answer 1.) Cooking it makes it into a 'pudding' and bacteria can
form
2. What about the raw egg whites? Does the hot sugar
3. With the cheesecake wedding cake recipe in the Wilton Wedding
Cake
Date: May 28th, 1998 08:09:49
If it REALLY is too stiff, you can add a few drops of water. But
Have fun!
Date: May 28th, 1998 03:24:34
Date: May 28th, 1998 02:20:19
Date: May 28th, 1998 01:26:24
Date: May 28th, 1998 01:32:44
Date: May 28th, 1998 11:39:18
Date: May 28th, 1998 08:21:24
Date: May 29th, 1998 10:02:24
Date: May 29th, 1998 07:42:06
Date: May 29th, 1998 04:59:54
Date: May 29th, 1998 04:54:46
Date: May 29th, 1998 04:58:25
Date: May 29th, 1998 04:30:08
I sooo agree about the taste of buttercream. If you don't like it,
how
Renee
Date: May 29th, 1998 01:29:45
Date: May 29th, 1998 11:06:38
Date: May 29th, 1998 09:04:09
In your recipe you use creme royale, what type of flavoring is this
taste wise? I have never heard of this before. Thank you:)
Date: May 29th, 1998 08:27:25
Date: May 29th, 1998 08:26:20
Date: May 30th, 1998 12:03:17
Date: May 30th, 1998 12:07:32
Date: May 30th, 1998 12:41:59
Date: May 30th, 1998 11:58:02
i use the combination oa slmond, butter and vanilla.
Date: May 30th, 1998 08:59:13
Date: May 30th, 1998 06:04:36
Date: May 30th, 1998 03:18:36
Date: May 30th, 1998 03:00:12
Date: May 31st, 1998 10:45:47
We use a cake mix and add the above formula instead of eggs. It works
very well. We bake this cake every year for a lady whose son is allergic
to eggs. It must be good because she comes back every year!
Date: May 31st, 1998 10:31:58
With sweet thoughts,
Maggie
From: Dolores
e-mail:
Subject: Re: ISO:icing recipe for fresh strawberries
This calls for a bit of experimentation
I'd mash some strawberries,, or put them in the blender. And add to
buttercream icing. Bet it works.
From: Dolores
e-mail:
Subject: Its printing fine for me too (NT)
From: Dolores
e-mail:
Subject: Re: ISO Recipe for Mocha Spoons - Need ASAP
Here sre the instructions from my web page...To get this, all I did
was
drag my mouse over the words to highlight them, then pressed Cntrol-C
keys (to copy) then went back to this note and pressed Control-V to
paste it into this box. Worked for me???? What did you do dif?
2. Flavor as desired with Lorann oil or our NEW CK oils to taste. A
few
drops will do and this depends on the amount of chocolate you are
flavoring. NOTE: Use oils only. Other flavorings will thicken the
chocolate, rendering it unusable.
3. Pour melted chocolate in the spoon part of the candy mold, then
add
spoon handle.
4. Chill in freezer until chocolate is cold and will release from the
mold.
5. Package as desired. We carry both boxes and bags... bows too.
From: Renee V
e-mail: rvolak@drew.edu
Subject: Marshmallow "gumpaste"?
Hi Gang!
Marshmallow gumpaste and my computer went nutty. Since then I have
had
a couple of request for it on email. So here it is. Actually, I was
posting it to see if anyone had ever heard of it or tried it and to
find
out if you could do as detailed and fine work with it as regular
gumpaste.
3 cups 10x sugar (plus more, if needed)
paste colors
cornstarch
granulated sugar
large crumbs form. Tip crumbs into a large microwave-safe bowl and
micro
on high for 10 seconds. Carfully (mixture may be hot) start working
the
sugar and marshmallows with your hands, kneading, squeezing and pulling,
until a slightly sticky paste forms. (This takes about 10 minutes)
10 second increments to soften. When done, you should have a smooth
elastic dough.
dough. Dust surface and rolling pin with cornstarch before rolling
out
dough. The granulated sugar can be poured in a pan to help "support"
drying flowers and figures.
ago, and I am just now getting around to contemplating using it. They
called it Mashmallow Roses and Leaves, since that is what they made
out
of the paste. The cake is featured on the cover. The decorations are
a
little thick and crude looking and I don't know if that is because
they
are simple for the novice or because the medium is limited in what
can
be done with it. I love this idea because the ingredients are soooo
accessable and inexpensive. The instructions say that the flowers and
leaves can be used immediately while still soft, but will dry *hard*
and
can be kept in an airtight container indefinitley.
From: Dolores
e-mail:
Subject: Re: Butuvan Mix
Butuvan is a mixture of butter and vanilla. (As I understand from
Earlene Moore who uses it. It appears that this is only available in
Texas near her. I see no reason that anyone couldn't substitute their
own mixture of butter (flavoring)/vanilla and achieve good results.
From: Dolores
e-mail:
Subject: Re: okay...you all are right...I fixed it
Okay...you all win...you are right...I had the URL messed up. I promise
I fixed it.
From: Marie
e-mail: kampy@lyn.net
Subject: Re: ISO:icing recipe for fresh strawberries
Hi Trish,
1/2 stick butter
1/2 Cup fresh mashed strawberries
From: Yngrid
e-mail: yjones@agecon.uga.edu
Subject: Thanks Nannette!!!
From: Dolores
e-mail:
Subject: Re: pineapple custard cake filling
Mine isn't exactly a 'recipe' - its too easy for that but here it is:
1 small can crushed pineapple; drained
2-3 drops pineapple Lorann oil
ago...when she worked for Wilton and was my trainer when I started
teaching classes. She is great with small helful ideas!
stored in the fridge until you eat it. Bacteria can cause food poisining
otherwise.
From: gladys
e-mail: gmartins@us.oracle.com
Subject: pineapple custard cake filling
Anybody have any ideas to make a pineapple custard cake filling?
I'd appreciate any suggestions. :)
From: Marie
e-mail:
Subject: Thank you Noi!!!
From: paula
e-mail: ABOWERJR
Subject: Re: iso:Volcano cake
my daughter need a cake to look like this for her science class and
then feed 30 students. I baked a 1/2 sheet and put a doll pan cake
on
the top ten ran a heavy straw thur the 1/2 sheet and had a bendy straw
up in the doll cake this was all taped to a 2 liter bottle than when
squeezed pushed the powered sugar up and out. I an candy melts down
the
side of the cake for looks. The things we do for our kids.
From: lynne
e-mail:
Subject: Re: ganache glaze
boy is it going to be hard to get across how to pronounce it :)
ga- nawsh. accent on last part.
lynne
From: Catherine
e-mail: ccount3950
Subject: Tomatoe Cake
Does any one out there have a recipe for tomatoe cake. Thank You.
Catherilne
From: Jennifer
e-mail: gigimama@aol.com
Subject: ganache glaze
I tried this for the first time, and bot is it rich! Definately for
the true chocoholic! I have two questions, first of all, how do you pronounce
it? Second, I couldn't get the chocolate (semi-sweet chips) to melt completely.
After adding to the hot cream and stirring for 15 minutes, I still had
tiny specs of unmelted chocolate, so I didn't get a completely smooth surface.
Is there any way to prevent this, or is that just the nature of this stuff?
I did use a store brand of chocolate chips, maybe that was a mistake.
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: Tomatoe Cake
I haven't tried any of these, but your request intrigued me so much
I
went digging around for some! Here are three, with their sources
listed. One uses tomato soup, the other 2 use fresh tomatoes. Good
luck!
From: http://www.joyofbaking.com/wwwboard/messages/145.html
20:08:48:
think of.
2 cans tomato soup 2 c. sugar
2 tsp. baking soda 3 c. flour
1 tsp. baking powder 2 c. raisins
1 tsp. allspice 1/2 tsp. vanilla
1 tsp nutmeg 1 lb confectioners sugar
4 tbsp. butter or oleo 1 8 oz. pkg gream cheese
1 c. chopped nuts cream or milk
mix dry ingredients; mix soup and vanilla; cream butter and sugar.
Add
dry ingredients
and soup alternately to butter and sugar mixture. Lastly add nuts and
raisins. Bake for
65 minutes at 350 degrees in well greased and floured loaf or cake
pan.
remove from oven; cool and frost.
Frosting:
Mix cream cheese and sugar; add enough cream or milk to make spreading
consistancy,
about 2-3 tablespoons.
This makes a very large cake so you can cut recipe in half for a smaller
one.
Fresh Tomato Cake
Ginny (Virginia) Bell
AKA maw-bell@worldnet.att.net
garden or generous friends who do, I have a tasty cake recipe that
I
would like to share.
peeled & chopped
1 cup golden raisins
2 cups white sugar
1/2 cup vegetable oil
2 large eggs
2 tablespoons vanilla
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoons salt
2 teaspoons cinnamon
1 cup chopped nuts
Bring tomatoes to a boil; reduce heat & simmer for 5
minutes. Add raisins & allow mixture to cool completely.
Beat together sugar, oil, eggs & vanilla. Sift dry ingredients
together.
Add tomatoes & raisins to creamed mixture; beat in dry ingredients.
Stir
in nuts. Bake in a well greased bundt pan at 350 degrees for 50 mins
to
1 hr or until top is springy to touch. Good with cream cheese frosting.
Title: Fresh Tomato Cake
Categories: Cakes
Yield: 6 servings
1/2 c Shortening 2 c Fresh ripe tomatoes,
2 Eggs -peeled, seeded, and
3 c Flour -chopped
2 ts Baking Powder 1/2 c Chopped nuts
1 ts Baking Soda 1/2 c Chopped dates
1 ts Nutmeg 1/2 c Chopped raisins
too,were a mystery, because of course the cake did not taste of soup.
But how much nicer to make your tomato cake with ripe tomatoes,
perhaps from your own garden.
ingredients,mixing well. Stir in tomatoes, nuts, dates, and raisins.
Put into greased and floured 9x13 inch baking pan. Bake in preheated
350 F oven for 35 minutes, or until cake tests done. Frost with Cream
Cheese Frosting.
From: lynne
e-mail:
Subject: Re: Sour Cream & Box Mixes
there are many thinkings on this. i have posted several times the
recipe i use that includes sour cream. it makes a cake very simular
to
a scratch pound cake.
check out the archives.
lynne
From:
e-mail:
Subject: Re: Re: Tomatoe Cake
From:
e-mail:
Subject: Re: Re: Tomatoe Cake
From: Catherine
e-mail: ccount3950
Subject: Re: Re: Tomatoe Cake
Nannette. Thank you for your respons for the tomatoe cake reciep. A
friend at work wanted them , I have not heard of tomatoe cake before again
thank you Catherine
From:
e-mail:
Subject: Re: Re: Tomatoe Cake
From: Jackie N.
e-mail: nelson@redrose.net
Subject: Re: Sour Cream & Box Mixes
Hi-
The cakes turn out great!
From: Tami
e-mail:
Subject: Sour Cream & Box Mixes
I've read that you can add sour cream to box mixes to make them moist.
Is sour cream used instead of the oil? I would appreciate any input
from anyone who has used sour cream. Thank you!
From: Nicole
e-mail:
Subject: Question for Delores
Hi Delores!! I'm a HUGE fan of your site and I love the message board!
I might make a suggestion? Would it be difficult to create a
sub-catagory on the board specifically for "doctored" cake recipes?
It
seems like there's a huge interest in them and I know that I'm always
in
search of new ideas. Again, this is just a thought. If it's too much
trouble, no big deal.
good work!!
From: Shirley C.
e-mail: Destinysdc@aol.com
Subject: Re: Re: ISO: Bettercream reciept
Thanks Ladies! I have tried "Frost-n-Pride" It is not bad. I get it
at the local Smart&Final stores here. It's about $3.49 for a quart.It
comes in Van. & Choco. (here) they also have Van. already whipped
in a
large plastic cone shaped bags, but I have not tried it. I tried it
because I was looking for something lower in fat and calories for a
diabetic friend, ME!
From: Shirley B
e-mail: maddjax2@aol.com
Subject: Jeff's cake recipes
A few months ago, Jeff Arnett posted his doctored cake mix recipes
using
instant pudding etc. I can't find them now and they were so good. I
looked back through the archives for awhile, but I'm not sure when
it
was, so it was hard to narrow down.
have them?
Shirley
From: Susan
e-mail: MrandMrsB@worldnet.att.net
Subject: Chocolate Frosting
I'm looking for a chocolate frosting that is made to a consitancy that
can be used to decorate (Borders) and frost the cake. Something other
than a buttercream frosting. Thank You!
From: lynne
e-mail:
Subject: Re: ISO: Bettercream reciept
hi shirley;
carolyn is correct. 'bettercream' is not a recipe but a commercial
product.
it is a non-dairy whipped cream substitute. it comes frozen and is
kept
fzn until use. you whip it up just like you would whipping cream.
there are other brands of simular products, one of which is 'frostin
pride'.
lynne
From: Carolyn
e-mail: Bridal1
Subject: Re: ISO: Bettercream reciept
I may be wrong, but someone will tell us if I am, but I think Bettercreme
is the commercial icing sold by Rich's Products. If so, you would have
to buy it through a wholesaler, I think.
From: Shirley C.
e-mail: Destinysdc@aol.com
Subject: ISO: Bettercream reciept
I have heard of a "Bettercream Icing" but have never tried one. I
understand this is lighter, fluffier, and not as sweet as buttercreams.
If this is true, please share your reciepts with me.
getting hung up on all the great ideas and ended up reading every word.
So before I go cross-eyed, I'm asking for your suggestions. Thanks
in
advance.
It's great to have a place to go with all our questions.
From: Shirley
e-mail: maddjax2@aol.com
Subject: Re: Re: Jeff's cake recipes--Thanks Jeff!!!NT
From: Shirley C.
e-mail: Destinysdc@aol.com
Subject: Different meringue powders?
I'm new at all this, and have only been using Wiltons Meringue Powder.
I just purchased some by Chefmaster. Do I use the same amount in
buttercream icing as I did with Wiltons? The directions on the jar
are
no where near each other. Please help!
From: Sherry V
e-mail: srv@enter.net
Subject: Cocoa Butter?
Hi everyone,
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: Chocolate Frosting
I make my chocolate frosting using a European Chocolate Mousse mix.
(insteady of using milk as the receipe calls for, I use heavy whipping
cream). It will be a pudding consistency. Add this to your buttercream.
It is wonderfully light and fluffy and is not real rich and overly sweet.
(I get rave reviews on this one). We recently had a cake auction. I had
a little batter left over from a sheet cake and decided to make a single
layer (8 inch) and iced it with this recipe. It sold for $23!
From: Jeff Arnett
e-mail:
Subject: Re: Jeff's cake recipes
Here you go:
1 small box instant pudding [complimentary flavor]
water as called for in mix directions PLUS 2 tablespoons
Eggs as called for in mix directions PLUS 1 more
Oil as called for in mix directions
1 to 2 teaspoons flavoring
From: Jeff Arnett
e-mail:
Subject: Re: ISO: doctored carrot cake mix
Here's the recipe I use:
8 ounces Baby Food Carrots
8 ounces Crushed Pineapples [DO NOT DRAIN]
4 Eggs
1/4 cup oil
1/4 cup water
1 cup golden raisins
1 cup chopped walnuts
1 teaspoon vanilla
From: Tami
e-mail:
Subject: Falling Cake
Hi There!!
I tried adding one cup of sour cream to two box mixes and added all
the
other ingredients called for. When I took the cake out of the oven
to
cool the darn thing fell. It was really moist but very short. What
did
I do wrong. should I have omitted or cut back on any of the other
ingredients? Help.. Thanks!!
From: Tami
e-mail:
Subject: Re: Chocolate Frosting
Hi There!!
pretty good. It's light and fluffy like whipped cream! Not as sweet
as
buttercream. I purchase it at Smart & Final.
From: lynne
e-mail:
Subject: Re: Falling Cake
tami;
i have had the same experience -- that's why i don't add s.c. :)
as i recall you are looking for a moist cake. you can get that just
from baking your mix at a lower temp for a longer time. i really feel
a
full cup of s.c. is way too much. maybe 1/3c per mix and reduce the
water a bit would work.
one last thing: could you have underbaked it?......that's usually what
causes cakes to fall. when you cut into it was the center still gooey?
when you start messing w/a recipe it's going to take some trials to
get
it right. also consider where you live -- what altitute?, temp?, high
humitity? all could effect the outcome of your baking.
lynne
From: KarenP.
e-mail: kpartain@mindspring.com
Subject: Sour Cream and Scratch Cakes
I know that if you use sourcream in box cakes it helps them to be very
moist, but what about cakes from scratch? I have some good scratch
recipes, but would like them to be more moist and not sure how to do
that.
From: Lisa
e-mail: rsm1@airmail.net
Subject: Re: ISO cake made of doctored with dream whip
I know this is a late responce but years ago a friend of mine that
took
classes at Wilton in the home office gave me this recipe. She said
they
recomended using Duncan Hines cake mixes. For each mix add one package
of Dream Whip(found by the pudding at the grocery store), 4 egg whites
and the liquid called for. This is all I use and I get the best
responces. They say it is the best cake the ever had. I've used this
recipe for 10 years.
From: Carolyn
e-mail: Bridal1
Subject: Re: Different meringue powders?
Is there a reason you are using meringue powder in your buttercream?
I really don't think it is necessary unless you are wanting to make flowers
and maybe they would air dry firmer or faster. I've been decorating for
34 years and never have put meringue powder in my icing. I do put cornstarch
in it to make it firmer and cut the sweet taste.
From: Theo
e-mail: Cheflene@aol.com
Subject: Re: Falling Cake
Hi Tami,
From: isabel
e-mail: jetski88@macau.ctm.net
Subject: ISO Egg White Cake and Orange Cake Recipe
I would appreciate who can post an egg white cake and orange cake recipe
thanks is advance
From: Wanita
e-mail: lsapg@ats.it
Subject: ISO: Jubilee Cake
Does anyone have the recipe for Jubilee Cake -- with cottage cheese,
raisins, and almond essence among the ingredients?
From: lynne
e-mail:
Subject: re: volumn buying of mixes
carolyn; you are lucky to have a store that will work w/you. i have
tried, but no luck!
lynne
From: Shirley C.
e-mail: Destinysdc@aol.com
Subject: No difference! What happens to the fluff?
Thanks for the advice. I've never tryed buttercream icing except the
way Wiltons said to make it. If there's not that much difference I'd
be wasting money to keep adding the mergaine powder. I was interested
in trying the suggested buttercream icing on the craftmaster jar. They
add the margaine powder with gradulated sugar and water and beat it
to
pecks then add the shortning and only about half the powdered sugar
that the wiltons icing use. It soulnd like it might be a little
fluffier and maybe not quite as sweet. But I don't understand if you
need to make sure that everything is grease free for the margaine,
What
happens to the fluff when you add the shortning. Eeeegads! I have so
much to learn!
From: Janie Allaire
e-mail: cakes79
Subject: Re: Duncan Hines
-Hi Millie i have been using Duncan Hines ,for over twenty years .Yes
they have gone way up in price,I find that around the holidays that they
go on sale At Easter time they were on sale for .78 each .I bought six
cases,witch will get thru May June and july weddings.After that ,hopefuly
there will be another sale.i live in Mass. Janie...
From: lynne
e-mail:
Subject: What happens to the fluff?
the chefmaster recipe is a royal/buttercream. very different approach.
it is a good recipe for flowers you want to air-dry. it probably makes
less icing than the other. also remember, to get the same sweetness
you
have to use almost double the amount of powdered sugar as granulated.
you do lose some of the volumn when the shortening is added and it's
really just as sweet as all the others.
lynne
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Duncan Hines
You gals need to get on the band wagon and buy your cake mixes in quantity.
I buy about 150 cases twice a year and one grocery store always calls me
when he knows he is going to a food show and can order them at a good discount.
Of course, he benefits, too - not sure how, but he does. I buy the BEST
- BETTY CROCKER!!!
From: Stephanie
e-mail: BCI_MAN@sssnet.com
Subject: Re: Duncan Hines
The price in Akron, Ohio is now $1.49 from sale prices of .69 to regular
price of $1.09.
I guess we will have to just switch brands!!!
From: lynne
e-mail:
Subject: Re: Duncan Hines
hi millie;
be assured you are not alone in this awful price increase. here in
calif it was raised about 2-4 wks ago. from 98 cents to $1.49.
i noticed in one store betty crocker went back to 98 cents after being
on sale for 78. the other store still had it at 78 but i haven't been
back for about 10 days now. those two always have it at that
'discounted' price. the other two stores are getting something like
$2.29-$2.79 for either brand!
lynne
From: Millie
e-mail: millie-martha@worldnet.att.net
Subject: Duncan Hines
I wonder if anyone else has had a price increase for the Duncan Hines
cake mixes. The stores in my neighborhood have just raised their prices
.40 per box.
From: lynne
e-mail:
Subject: Re: Different meringue powders?
hi shirley;
welcome to our wonderful sweet world. there is little if any difference
in the two products. they just use different means of getting the job
done :)
i know the maringue pdwr is not really necessary, but i still use it
in
my buttercream icing. it gives me a feeling of making the icing set
up
harder/firmer. of course, if you want to make air-dried flowers it
is
helpful. as a former wilton instructor i want you to remember one thing,
wilton is out there to sell product. just because they say to use it
dosen't mean you *have* to. try your own experiment by making the
recipe identical *except* leaving out the meringue pwdr and see what
you
think as to how it tastes, handles, and sets-up.
lynne
From: Dolores
e-mail:
Subject: Re: Re: pineapple custard cake filling
Thank you for the "recipe". It took me all this time to get back to
the
site and I really do
appreciate the suggestion. I will try it and another thing I am going
to try is to 'doctor' up
some pinapple jam to place in between the cake. Does that sound good?
From: Jackie N.
e-mail: nelson@redrose.net
Subject: ISO Butter Brickle frosting recipe!
I just had a request for Butter Brickle icing....I've never heard of
it!
The customer's grandmother used to make it, but never gave the recipe
to
anyone before she died. I promised that I'd check with my decorating
friends to see what we could come up with....anyone know of such a
recipe?
Thanks!!
From: Jackie N.
e-mail: nelson@redrose.net
Subject: Re: Falling Cake
Hi Tami,
Gee, sorry to hear that my recipe didn't work for you! :( You followed
my recipe exactly? What flavor were you making-yellow or choc? Did
you
use the Duncan Hines mix-that makes a difference. Occasionally on a
rainy day I'll have a yellow cake flop on me, but I use those recipes
all the time and they turn out wonderful. I would tend to say that
the
baking time was not long enough....
works. And if you are at a higher altitude, that makes a difference
too!
From: Linda Shearman
e-mail: RDShearman@aol.com
Subject: Kopykake
What do I need to know before I order my Kopykate machine in regaurds
to watts,or even, is there a better coppier out there on the market? Thanks
LINDA RDshearman@aol.com
From: lynne
e-mail:
Subject: Re: Flavored oils
hi there; those flavored oils are very strong. i would use only about
1/4 tsp or less.
lynne
From: lynne
e-mail:
Subject: Re: storing candy
that depends on what kind of candy you are making :)
chocolates can be made now. just store covered in a cool place. don't
refrigerate.
lynne
From: Debbie
e-mail: blackjack@cardina.net
Subject: ISO:Fudge recipe
Does anyone have a fudge recipe that calls for Hershey's Cocoa and
Karo Light Corn Syrup? This recipe used to be on the back of the Hershey
cocoa containers, but I can't find it any where!!!! This fudge is cooked
over a stove and brought to a certain temperature. It's not the chewy kind
of fudge, its very dry and crumbly (at least, that's how it always turned
out for me!!!!) Anyway, it's always been my favorite and have been trying
to find the recipe for a while. Thanks for the help!!!!
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Kopykake
Sue, I wondered about cleaning the lens, but was afraid I'd scratch
it. What do you use? Thanks.
From: Debbie
e-mail: Tha503@aol.com
Subject: storing candy
I am going to make candy for my daughters kindergarten end of year
party . How far in advance can I make it and what is the best way to store
it. Thanks in advance
From: Roxie
e-mail: gsparks@quik.com
Subject: chocolate cookie with macaroon filling
Does anyone have a recipe for a chocolate cookie that has a macaroon
filling? The chocolate dough is wrapped around the macaroon filling
and the cookie is rich and chewy.
From: Sue
e-mail: proicer@one.net
Subject: Re: Dolores back May 25th
Mom's gone FISHIN again, with Dad. She'll come back having caught more
than Dad, Oh-well. HE-HE. And have a nice tan, but us children will
have
stayed at home and WORKED! No tan either. BOO-HOO
From: Sue
e-mail: proicer@one.net
Subject: Re: Kopykake
You may not get many replies on the Recipe page, but you can go back
to
our ONLINE CATALOG for your questions. It's with the AIRBRUSH stuff,
under Projectors. We even have a comparison chart plus all the specs.
We have the KR100 with baseboard. Its wonderful! But don't forget to
clean the lens occasionly, you can see alot better! We found out the
hard way. HE-HE.
From: Dana
e-mail: bellis@tvec.net
Subject: ISO Pecan Cheesecake Cookie recipe
I had some delicious cookies this weekend
that I'd like to make myself, but don't have
the recipe. They were pecan cheesecake
cookies. Big, hearty cookies (like choc.
chip), no eggs were used, the batter was
white, but not too cake-like. They were a
little crunchy on the outside and soft on the
inside. Anyone have any ideas or know of
such a recipe? I've looked on a couple of the
cookie web sites, without luck. Any help
would be appreciated.
From: Tami
e-mail:
Subject: Flavored oils
Hi There!!
batch of icing. Thanks for the help.
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: Duncan Hines
I've noticed that cake mix prices tend to be the highest during the
spring and summer. Usually around the winter holidays, stores had all
the name brands of cake mixes on sale for 69 - 89 cents per mix.
Perhaps because there is sooo much competition in the baked goods
category at that time. Currently most of the name brand mixes are back
at full price of 1.39 - 1.69. (However, believe it or not, our local
K-
Mart still has their Duncan Hines mixes at 99 cents.)
years. I'm hoping the great bargains will return this fall/winter!
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: Falling Cake
Another thing that can cause the cake to fall is using the "reduced
fat" or "non-fat" type of sour cream. I've had numerous failures
trying to bake lowfat items (just for my own family) when I used the
lowfat or non-fat varieties of cream cheese, sour cream, or mayonaise.
ingredients (I don't usually have sour cream on hand), I usually
substitute milk for about half of the water.
(instead of 1 1/3 cup water, I use 2/3 cup water and 2/3 cup milk).
when I'm out of pudding and it still turns out pretty moist.
From: Sue
e-mail: proicer@one.net
Subject: Re: Clean your Lens with...
Clean your lens with any soft cloth, fantastic or 409, something that
cuts 10 years of GREASE bild up. OH NO, I told on us. He-He.
From: Debbie
e-mail: Tha503@aol.com
Subject: Re: Re: storing candy
Thanks Lynne, I'm making little chocolates using the graduates mold.
I made some the other night for practice (I have never tried making candy
before). It was easy and they came out great. However, they disappeared
quickly so I have a feeling that I had better wait and make this batch
the night before I need them!I
From: Linda
e-mail: lsh322@hotmail.com
Subject: Re: Duncan Hines
I live in Ohio and our cake mixes have taken a 40-60 cents jump in
price in the last several weeks. I was lucky yesterday and contacted my
K-Mart store (they are carring groceries now) and guess what? They had
Duncan Hines (yellow-white-devils food) cake mixes and at the price of
$1.09. The gentleman I talked to was very nice and said he could order
me some cases and have them in a couple of days. You all might want to
check your K-Mart stores.
From: Melody B.
e-mail: MELSTER
Subject: WHIPPED CREAM FROSTING
I have been searching for a frosting made with whipping cream or whipped
cream. Could someone please help me. Thank you in advance.
From: Shirley B
e-mail: maddjax2@aol.com
Subject: Re: ISO:Fudge recipe
I got this from www.cookbooksonline.com. It has over 1,000,000 recipes,
so chances are, you can find what you're looking for there.
2 cups sugar
6 T cocoa
8T corn syrup
2 cups less 5 T milk
and add:
2 t vanilla
1/2 lb nucoa
before with butter or margarine.
Shirley
From: kelly
e-mail:
Subject: Re: Re: ISO recipe for White Chocolate Buttercream
sorry I meant add to your icing mixture NT
From: kelly
e-mail:
Subject: Re: ISO recipe for White Chocolate Buttercream
try addind a package of white chocolate jnstant pudding to your cake
mix hope this helps
From: Caesanea
e-mail: caes@umich.com
Subject: Re: Sour Cream and Scratch Cakes
Karen sorry I have tried to send a response for the third time. I bake
and experiment with a lot of scratch cakes. Some tips that I use to
help
to make it moist are:
-Sift the flour once or more depending on thickness on batter
-Use Cake flour instead of flour for the recipe
-Cream butter&sugar mixture, batter a little longer
-Lower oven tempeature and increase baking time by 10 min. or more
-Use warm eggs (not right out of fridge, some people say they run warm
water over the eggs to warm them up just a little
-If using shortening have it a room temperature
-Test for dones with toothpick or if cake springback after being touched
in the center
-Use Cake Baking Strips
-Cool cakes a least 6 inches above the surface on racks
-I read some where that stated if you cool your cake inverted in the
pan
on a rack this helps to make a moister cake
-I sometimes use a Simple syrup(1 cup water, 1/3 cup white sugar place
in sauce pan boil for 5 min. You may add a little flavour to the
water if desired prior to boiling)I use this on white cake and others
depending on how much time I have. But you can brush this on the split
layers before adding your filling or buttercrem frosting.
-DO NOT OVER BAKE
-Also I found out by trial and error that Scratch cakes can not be
pre-cut ahead of time and left out for a long period of time before
serving it dries out quicker
-When alternating with wet&dry indgredients end with dry
Hope that this helps.
Happy Baking!
CCake
From: Cathy
e-mail: Think Choc@aol.com
Subject: ISO recipe for White Chocolate Buttercream
I have a cake for next week and customer wants a white chocolate buttercream
icing.I found a recipe for one but would like to use a recipe that someone
has tried before and has really liked.
From: lynne
e-mail:
Subject: Re: Frosting Questions
hi patty; don't worry about your so-called 'beginner ?s'. i'm sure
there are people that read this board who also would like to know the
answer to many of these ?s but for one reason or another will/do not
post.
from what i have read on this board the only concern i have re:the
italian meringue is that it should be refrigerated right up until the
last 1/2 hr. but those who are more informed on that recipe will tell
you more.
re: frostin' pride: it does sound like you are over beating it. it
can
be thinned down w/liquid frostin' pride. i have never tried mixing
the
two -- but i know 'pastry pride' does not take color *or* additives
--
it breaks down -- turns to liquid :(. i have added many different
things to frostin' pride but not lemon curd. i would think it will
be
ok, but not sure.
hope this helps you some.
lynne
p.s. frostin pride will hold up unrefrig. unless the temp gets over
85.
keep it out of the sun.
From: Pam
e-mail: PjW10
Subject: Re: WHIPPED CREAM FROSTING
Hi Melody
I know of two recipes and they're both from Wilton
2 cups solid shortening
2 lbs. Confectioners sugar
1/2 tsp Salt
1-2 tsps clear vanilla
4-6 oz. whipping cream
2. add salt, flavoring and whip cream; blend on a low speed until moistened.
3. Beat at high speed until icing is fluffy ( it will double in volume).
2 tblspns confectioners sugar
2 tblspns Wiltons Piping gel
1/2 tspn clear vanilla
2. Add piping gel and vanilla and cntinue to whip until stiff peaks
form.
DO NOT OVER WHIP.
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Duncan Hines company changed hands!
I ran accross a couple articles about Duncan Hines changing hand. This
could be the reason for the price hike! Do a search on teh web and
type in "Duncan Hines" and see what they have to say. Below is just
the head lines.
its Duncan Hines baking mix business to MBW Investors LLC, the parent
company of Aurora Foods Inc. of Columbus, Ohio.
Financial terms weren't disclosed, and the agreement is subject to
standard regulatory review.
The Cincinnati-based consumer marketing titan announced plans to sell
Duncan Hines earlier this summer. The brand has annual sales of about
$250 million.
Aurora Foods was formed in 1996 by Dartford Partnership, a San
Francisco investment firm that specializes in the food and beverage
industries; McCown De Leeuw & Co., a private investment firm that
specializes in buying and building middle-market companies; and Fenway
Partners, a New York investment firm.
From: Patty
e-mail: plewis@chrm.com
Subject: Frosting Questions
I will be making my grandmother's birthday cake next weekend and have
a few questions. . . the cake will be a tier cake to feed approx. 80 to
100 people - white cake w/ lemon curd filling. For frosting I will either
use an Italian meringue buttercream or Frostin' Pride . . . here are my
questions:
From: Jeff Arnett
e-mail:
Subject: One local store raised their prices to $1.75 per mix!
NT
From: lynne
e-mail: `
Subject: chocolate mousse filling idea
glenda; don't know if you are a scratch person or not, but there is
what many of us use: frostin' pride or riches' bettercream in chocolate
flavor :)
i use the frostin' pride. it is great. i whip it just a bit stiffer
than i would for icing the cake.
lynne
From: Claudia
e-mail: cakeshop@galstar.com
Subject: Re: Frosting Questions
Hi Patty,
I don't know anything about Pastry Pride or Frostin'Pride but I use
Italian Meringue Buttercream almost exclusively. I use pasteurized
egg
whites, which I buy frozen from my wholesaler, so I don't worry about
Salmonella. I have used meringue powder in a pinch when I have been
out
of the frozen egg whites. Since meringue powder has sugar in it, the
buttercream will be a little sweeter, unless you cut back a little
on
the sugar in your sugar syrup. If you can get powdered egg whites,
that
would work. Yes you can fold lemon curd into the buttercream. It is
quite nice done this way. Sometimes I split a cake into four layers
and
use curd, lemon buttercream,& curd between the layers. Since I
am not
culinary school trained I have to rely on the advice of my friends
and
colleagues who are who tell me that Italian meringue buttercream can
be
left at room temperature(cool) for several days. It has to be at room
temperature to work with. I have never had anyone become ill after
eating one of my cakes. If I have a perishable filling, then of course
the finished cake has to be refrigerated until 30minutes to one hour
before serving. Hope this helps you.
From: Cakes by Marida
e-mail: binsted@erols.com
Subject: chocolate hzaelnut cake
I have a June bride who wants a chocolate hazelnut cake. I have been
doing wedding cakes for 15 years and have a lot of cookbooks but none
have such a recipe. You can email me at binsted@erols.com.
From: Karen
e-mail: yankee@netacc,net
Subject: Re: ISOchocolate mousse filling
I hope this will help:
2c. heavy cream
6 oz. finely chopped semi-sweet choc.
1/4 c. confectioners sugar
1 tsp. vanilla
in saucepan, bring 1/2 c. heavy cream to a simmer. Remove from heat
and stir in the chocolate. Set aside for 5 minutes then stir until smooth.
Transfer choc. to large mixing bowl.
in separate bowl, beat remaining 1 1/2 c. heavy cream, sugar and vanilla
with electric mixer until soft peaks form. fold 1/3 of whipped cream into
chocolate mixture to lighten. gently fold in remaining whipped cream.
From: Glenda
e-mail: Charglen@bellsouth.net
Subject: ISOchocolate mousse filling
I need a recipe for a chocolate mousse filling for a cake. Thanks!
From: Debbie
e-mail: blackjack@cardina.net
Subject: Re: Re: ISO:Fudge recipe
Thanks for the recipe!! I'll try it out and see if it's the one I'm
looking for!!!
From: Caesanea
e-mail: caes@umich.edu
Subject: Re: chocolate hzaelnut cake
There is a Chocolate Hazlenut Cake With Dried Cherries Recipe at this
location: http://www.geocities.com/NapaValley/3820/recipe14.html The
recipe included 3/4 cup hazlenuts. Check out this recipe you may be
able
to use just leave out the Cherries.
CCake
From: Dolores
e-mail:
Subject: Re: Re: WHIPPED CREAM FROSTING
Maybe you are speaking about the whipped icing on cakes at supermarket
bakeries? If so, this comes prepared and frozen. You whip it until
stiff
enough. Brands are Frosting Pride or Rich's. Seems Rich's is available
east and F. Pride out west. I love the taste. Comes in chocolate or
vanilla. Light weight and not so sweet.
From: Dolores
e-mail:
Subject: Re: Re: Re: ISO:Fudge recipe from the can
I have posted the recipe that was on the Hershey's cocoa can on my
web
site under RECIPES / Candies....my very favorite too!
From: Dolores
e-mail:
Subject: Re: Different meringue powders?
The difference in the meringue powders is mostly in the price. Wilton's
cost more. I use mer. powder I get at my bakery supply for half the
cost.
stabalize the icing. Sometimes icing separates in the bottom of the
bowl, especially when yo make a large batch. Suppose to be good to
use
in hot weather too. May take a little of the sweet taste away.
remain. This is the best way to mix any icing containing mer. powder
so
it won't lump up.
want the boawl grease free (for sure) when making royal icing.
(Alpine is the brand name)...also Sweetex is another. I prefer Alpine.
Comes in a 50 lb cube from your bakery supplier or we carry it in
smaller amounts.
From: lynne
e-mail:
Subject: Re: chocolate hzaelnut cake
hi; i'm not a scratch baker.....but, why not just add some chopped
hazelnuts to your usual cho batter? then use that nutella for filling
and maybe make hazelnut icing.....seems to me jeff put recipe(s) on
the
board some time back.
good luck and please let us know what you do.
lynne
From: Brenda F
e-mail: mbf821@aol.com
Subject: Re: ISO recipe for White Chocolate Buttercream
I melt about 8 oz. white chocalate (or to taste) and add to 3-4 cups
of buttercream. It works for me. Use a good quality white chocolate for
best taste.
From: Caesanea
e-mail: caes@umich.com
Subject: Re: R: Swans Scratch White Cake
Nanneette,
Could you please take a look in your Swan's Cookbook for a Yellow Cake
made from scratch. I for years have been trying to duplicate a Yellow
Cake that I made when I was eleven years old. It was my grandmother's
recipe and she used Swans' Cake flour. The recipe included butter,
shortening, milk, baking powder that my uncle said to use 2TBS. I think
that is to much when I tried it the taste was diffrent. Any efforts
would be greatly appreciated!!!
Thanks
Caesanea
From: Dolores
e-mail:
Subject: Re: Question for Delores
I think this is a fantastic idea. I'll add it to my message board for
all to share. (asap)
From: KrumkakeC's FAV RECIPES
e-mail: KrumkakeC@aol.com
Subject: HOME FORMULA FOR CAKE FLAVORING
Visit my personal WEB PAGES for recipes for "3-2-1" cake flavoring,
Sara Lee type pound cake, pastry flour, Dutch crunch bread topping, granola,
and more!!! By a baker's daughter, with love.
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: chocolate hzaelnut cake
Thanks, Caesanea. I will look them up. I also found a recipe under
http://epicurious.com/db/recipes/recipes/H/5/1895.html. I will probably
add hazelnuts to a chocolate cake mix and use nutella for a filling.
The bride is suppose to meet with us on Thursday. Who knows--after
all
of this, she may decide on some other flavor, as we have a lot to offer.
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: To refrigerate or not to refrigerate....
I'm with Dolores on this. I use powdered milk in my icing mixed with
hot water, but I like the creaminess that the milk gives to the icing opposed
to just water in the icing. I do not keep it refrigerated unless I am going
to have it around more than 3 or 4 days. The powdered sugar acts as a preservative.
I think that is why so many people don't like buttercream icing - water
and powdered sugar?? I've perfected mine over the years and people love
mine - some even say they eat the icing with a spoon instead of throwing
away the extras left on the board. I think if a person decorates cakes
and does not like their own icing, how can they expect customers to like
it and buy it?? I've changed recipes over the years to fit my tastes and
I love my buttercream, but I can't say that about some others I have tasted.
Milk definitely makes it creamier - try the powdered with hot water! Add
your salt and flavorings in the hot water. Use some cornstarch to cut the
sweetness and help the humidity.
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: to sweet
Yes, salt will help tremendously!! Actually, since it is already made,
it will be a little hard to add the salt, but maybe try dissolving the
salt in a tiny bit of hot water before adding to the icing. Then beat well
again. Also, I use cornstarch in mine, so you might try about 1/4 cup in
a small batch of icing. I use about 1/3 box in a 15# batch of icing. It
helps with humidity problems as well as the sweetness problem. Did you
also add flavoring? I use white vanilla, almond, clear butter and creme
royale.
From: heidi
e-mail: heidi367@aol.com
Subject: to sweet
hello...i have a question...I just made 2lbs of buttercream icing the
recipe from the wilton book......and it happens to be to sweet, I think...i
was wondering if there is anyway to put anything in it to make it less
sweet without having to make another batch? Thanks for the advice
From: Laura
e-mail: smeech@webtv.net
Subject: Re: to sweet
Heidi,
In the Wilton course I took, they told us to put a dash of salt into
the batch to take away some of the sweetness. I have never tried that since
my husband and kids like it very sweet. If you try it, let me know how
it works. 'Hope that helps.
Laura
From: kelly
e-mail: rh98@groupz.net
Subject: Re: To refrigerate or not to refrigerate....
hi dawn, if it has milk in it i would definately say to refridgerate
it,
you wouldn't drink a cup of milk that had been sitting out all night
would you? me either, i always use good ole water, that way if i do
or
don't refridgerate, it doesn't really matter!! good luck!
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Re: to sweet
A touch of salt will help cut the sweet taste. In the classes I took,
they recomented that we use Pop Corn Salt, because it is much finer.
I
hope this helps.
From: Dawn Talbott
e-mail: satellite23@hotmail.com
Subject: To refrigerate or not to refrigerate....
I am really confused. I asked my Wilton Teacher about using milk as
thinning liquid in buttercream, as oposed to water. She said that in
that case, I'd have to refrigerate the cake after it was decorated.
Dolores, I know you say that there is no need for this. Conflicting
opinions. :/ Can I get some more input on this point from others? The
thing that bothers me the most is Wilton's recipe for Extra Special
Buttercream. It is basically regular buttercream that uses whipping
cream as the thinning liquid. I have tried it and love it!! My teacher
says that a cake decorated with that should be refrigerated as well,
and
so does another person who has posted the recipe on this board. Thing
is, Dolores doesn't think the refrigeration is necessary, and my class
book that has the recipe doesn't say anything about refrigerating it
anywhere! Help! I want to use this recipe for a cake next week, but
don't want to make anybody sick!! Thanks. ~Dawn
liquid..would a cake decorated with that need to be refrigerated also??
From: LINDA METCALF
e-mail: SASSY@KINGWOODCABLE.COM
Subject: ISO - MOLDED SUGAR EGG RECIPE
I AM LOOKING FOR A MOLDED SUGAR EGG RECIPE. I HAVE THE MOLDS AND USED
TO MAKE AND DECORATE THEM FOR MY CHILDREN'S ELEMENTARY CLASS. NOW I
HAVE GRANDCHILDREN TO MAKE THEM FOR AND I FORGOT THE RECIPE.
From: Dolores
e-mail:
Subject: Re: Question about Extra Special Buttercream
I think that was the one that contains whipping cream? Right? If so,
it
would be no different than using milk in icing and that doesn't have
to
be refrigerated. There isn't anything combined to cause bacteria to
start forming.
From: Laura
e-mail: smeech@webtv.net
Subject: cannoli filling...help!
I have gotten a few recipes for cannoli filling. Some say to use candied
citron and candied orange peel. I can't seem to find these ingredients
anywhere. Does anyone know if the cannoli filling will taste good if I
don't use either of the two ingredients?
I am Italian, so I have had many a cannoli and I don't recall it having
either of those flavorings in it.(unless it is in their and I just can't
taste it.)
I need to make this filling THIS THURSDAY for a cake I am making that
night. If anyone could help me I would greatly appreciate it!
Thanks again everyone for always helping out us new cake decorators
:-)
Laura
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Frosting Questions
My trick is to use a Swiss meringue buttercream instead of Italian.
Combine the sugar and egg whites in a bowl and heat over a pan of
simmering water to 140 degrees Farenheit, stirring all the while. To
make sure they're Salmonella-free, hold the mixture at 140 for 3 1/2
minutes (that's what's recommended by Shirley Corriher, among other
sources). Then whip until cool and stiff peaks form before adding the
butter.
Whites available in the baking aisle of the supermarket). Reconstitute
according to package directions and let sit for an hour or so, strain
into your mixer bowl and proceed as usual.
From: Dawn Talbott
e-mail: satellite23@hotmail.com
Subject: Question about Extra Special Buttercream
Pam,
books, but it doesn't say anywhere at all in there that it has to be
refrigerated. Should the icing just be stored in the fridge, or should
a cake iced with it be stored in the fridge, too? Thanks, Dawn
From: Dora
e-mail:
Subject: Re: to sweet
I read in an old hard back Wilton book in a helpful hints section that
a small amount of flour cuts the "sweetness". I've tried it and it does
help. I put about a fourth to a third cup in a four pound conf. sugar recipe.
You might try a small amount of icing, about a half cup, and add a teaspoon
or so of flour to see if you like the taste before putting it in a whole
batch. I also use about the same amount of white Kayro per batch and this
seems to make for easier smoothing. Hope these hints help.
From: Pam
e-mail: PjW10
Subject: Re: Re: to sweet
Popcorn salt works great in making Icings, make sure you use the UNFLAVORED
salt. The Butter flavored will make your icing an interesting shade of
orange!! :-) Pam
From: Pam
e-mail: PjW10
Subject: Re: Question about Extra Special Buttercream
Though I have always refridgerated mine, Delores has a vast more experience
than I do and says you don't have to. I'd take her word for it!! I do like
to referidgerate my cakes before I transport them though, I may be superstitious,
but I believe they hold up better that way.
From: Daila
e-mail: daila@balista.com
Subject: more safety questions
Please help with any of these questions!
From: Tami
e-mail:
Subject: Re: How much filling?
Hi there!!
From: Laura
e-mail: smeech@webtv.net
Subject: How much filling?
I am making a double layer 11x15" cake. I am going to be putting cannoli
filling between the two layers.(If I ever figure out how to make the filling:)
How much filling should I use? I have never done a filling before, just
the frosting in between. I know I need to pipe an outside edge of frosting
to keep the filling from coming out. Is there a specific amount of filling
to be used to assure I don't have any problems? I need to make this tomorrow
night. What an adventure!
Thanks everyone again,
Laura
From: Dolores
e-mail:
Subject: Re: NO refrigeration nec.!
It is absolutely NOT necassary to refrigerate a cake using milk or
milk
products. I wondered this too so many years ago. So I ask the man from
the Department of Agriculture. This is basically what he told me:
together to begin bacteria forming. The sugar acts as a preservative
etc....call them and have them explain this to you too if you like...to
set your mind at rest once and for all.
Wilton must hire unexperienced cake decorators as teachers at stores
like Penny's, JoAnn's or Michael's. A shame, but better than none.
Maybe
this is where you took a class?
From: Dolores
e-mail:
Subject: Re: ISO - MOLDED SUGAR EGG RECIPE
CAPS ARE HARD TO READ...
http://w3.one.net/~proicer/index.html
Have fun!
From: Dolores
e-mail:
Subject: Re: Re: Re: to sweet
Salt helps. But the only way to 'delute' the sweet taste is to add
something MORE.
sugar.
become VERY special around town :)
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: Re: To refrigerate or not to refrigerate....
Scan to one of the above messages where I was also asked to share my
recipe. Hope everyone can take it and adapt it to fit their needs and tastes.
From: lynne
e-mail:
Subject: Re: Gum paste recipe - too dry?
hi kate; i haven't worked much w/gp, but did take some lessons from
a
really neat lady from england. from what she taught us you should
easily be able to work it in your fingers. (keep each piece small --
about the size of a lg marble). to me the consistency is much like
a
well chewed piece of gum. it is smooth and plyable (sp?). if you think
it is too dry, dip the end of a small piece into water (she had us
using
real egg white) and work it in until it is plyable. you may need to
add
a tiny bit of crisco also -- but not too much!
hope this helps you.
lynne
From: Carolyn
e-mail: Bridal1
Subject: Re: Carolyn, your buttercream recipe?
Thanks, I would be happy to share. I think somewhere back in some
of the archives, I posted it, too. I make mine in a 20 qt. mixer so will
give those quantities and hope you can break it down to the smaller size.
I make this size usually at least 5 times per week.
1 1/2 - 3# cans crisco
1/3 box of cornstarch
1/2 cup powdered milk (more or less)
Add approx. 3 1/2 cups HOT water
Add approx. 1 1/2 Tlbsp. salt
Add 1 Tlbsp. clear vanilla
Add 1 Tlbsp. clear almond
Add 1 Tlbsp. clear/cloudy butter flavoring or butter emulsion
Add 1 Tlbsp. clear/cloudy creme royale
From: Jeannine
e-mail: Norder@prodigy.net
Subject: Re: Re: Re: To refrigerate or not to refrigerate....
Carolyn,
Would you be willing to share your "perfected" recipe with us?
From: Dolores
e-mail:
Subject: Sugar is a preservative and the icing will NOT sour
(NT)
From: Dolores
e-mail:
Subject: Re: Question about Extra Special Buttercream
Store it in the fridge after a week. That recipe sure contains a
lotta
shortening. Icing will hold shape with 2 lb conf. sugar to 1 cup
shortening. BUT - it won't be so sweet deluted with shortening too..so
From: Dolores
e-mail:
Subject: Re: more safety questions
dangerously. Safety unrefrigerated...cream cheese, cooked icings,
etc is
1/2 to 1 hour before serving. It must be kept cold to prevent bacteria
forming.
You don't ever need to refrigerate buttercream icing to keep it
from
making you ill. It never would. But the Crisco will become rancid
smelling after awhile. When I do classes (12 weeks) I never refrigerate
my icing. After about 6 weeks it smells strong. (Of course I don't
eat
that. If I was going to eat it I would put it in the fridge after
2
weeks just to be certain.
syrup take care of that problem? Other than the butter softening
up,
does it need refrigeration for health reasons, or does the sugar
take
care of it?
Answer 2.) Raw egg whites CAN be very dangerous if you were to get
samonella poisining. Samenella is rare, but it is serious when it
happens. The egg shell can be contaminated. You should not eat raw
eggs.
You can get powdered egg whites that are safe anyway. On our AOL
chats,
Earlene once did an extensive chat on this. Would be helpful reading.
Never use cracked eggs and never wash an egg before using.
book, they say the cheesecake needs refrigeration, but
the cream cheese frosting can be left out for a day or so. Does
this go
back to the cooked-vs-uncooked principle (if there is any?)
Anser 3.) Having gotten a very bad case of food poisining by eating
cream cheese icing that had been left out of the fridge only for
no more
than 3-4 hours, I wouldn't want to try that. But Earlene says it
won't
hurt you. I'd sure like to know what happened with me! My doctor
sure
knew real fast, what was wrong with me as soon as I told him what
I'd
had for dinner.
From: Dolores
e-mail:
Subject: Re: Gum paste recipe - too dry?
Are you perhaps using cornstarch as you make your flowers? Cornstarch
auses it to crack. Try rubbing a tiny bit of Crisco on your hands
instead. This way you can also get much thinner petals...with no
cracks.
too-thin gp lets petals droop on larger flowers...like roses.
From: Patty
e-mail:
Subject: Thanks Everyone for the Great Info!!! (NT)
From: kate
e-mail: dmckay@osg.net
Subject: Gum paste recipe - too dry?
Hi, here I am again. I've just made Mrs. Barloca's Gum Paste (using
gum tragacanth - I hope that's okay), but it seem's really dry.
I've
never made it or seen it before, so I don't know what consistency
it
should be. It say's in the recipe to add enough powdered sugar until
it
is pliable and doesn't stick to your hands (1 lb. or more), so I
tried
to get one lb. in there because I mixed the gum trag. with the
confectioners sugar before hand and I didn't want to waste it. So,
the
gum paste is kind of cracky and I still have about 1/2 a cup of
confectioners sugar left. HELP. Many thanks to anybody who answers.
From: kate
e-mail: dmckay@osg.net
Subject: ISO your buttercream recipe
Would you share your buttercream recipe? (or is it somewhere else
on the
web?). Many thanks.
From: kate
e-mail: dmckay@osg.net
Subject: Carolyn, your buttercream recipe?
Sorry to put this message on twice, I'm pretty new at this and just
getting it all figured out. I was wondering if Carolyn would share
here
buttercream recipe? I have been using Wilton's, but for some reason
I
am not in love with the taste. So far I have decorated cakes for
family, and they haven't complained, but I think it could be better.
From: Jackie N.
e-mail: nelson@redrose.net
Subject: 12 fold vanilla
Okay....time for a stupid question. I got a small bottle of 12 fold
vanilla as a door prize recently, my question is how much do I use
in a
normal recipe that calls for 1 teaspoon of vanilla?
thanks.
From: Sly
e-mail: skenney@rocketmail.com
Subject: refrigeration
Your instructor probably figured it was better to err on the
conservative side, else someone might return with "you said it was
okay, but I got sick eating my cake after it sat out for a week."
I've heard people say it's also necessary to refrigerate any cake
frosted with buttercream that contained any real butter and not
just
solid shortening. (I disagree with this as well.)
I agree that adding milk or cream makes the frosting creamier.
However, for those times when I'm concerned with how long I can
safely
save and use the leftover frosting, I will use water so that if
I
don't make another cake for weeks, my frosting will still be okay.
From: Debbie
e-mail: Tha503@aol.com
Subject: ISO eggless cake
I need to make an eggless cake for next Sunday does anyone have
the recipe? Have you tried it ? How does it taste? Is it comparable to
a regular cake in taste/texture? Thanks in advance for your help.
From: Theo
e-mail: Cheflene@aol.com
Subject: Re: Re: Carolyn, your buttercream recipe?
Carolyn, thanks so much for sharing your buttercream recipe. It's
great to be able to experiment with so many different recipes. Can you
please tell me what creme royale is and where you can buy it? I've heard
of cream bouquet, but not the other. Thanks again.
From: kate
e-mail: dmckay@osg.net
Subject: Thanks Lynne!
From: kate
e-mail: dmckay@osg.net
Subject: Re: Re: Carolyn, your buttercream recipe?
Thanks Carolyn, it really helps to be able to ask these questions
to the
Pro's. I really appreciate your sharing. I also appreciate Dolores'
hard work on this site, it must be really time consuming. There
is such
a wealth of information here. Thanks again.
From: kate
e-mail: dmckay@osg.net
Subject: Re: Re: Gum paste recipe - too dry?
Thanks Dolores. Actually, I began to try to make some flowers and
found that after I kneaded it and warmed it in my hands it was perfect.
I put just a little crisco on the board and actually made MY FIRST
gumpaste flowers. I tried sweet peas, pansies and roses. Not perfect,
but pretty exiting anyway. It's so fun, but I sure have a long way
to
go before I get anywhere near good at it. Thanks for your help.
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: Re: Carolyn, your buttercream recipe?
Hi Carolyn,
can you feel good about selling it. I use Jeff Arnett's recipe with
the
powdered coffee creamer reconstituted, but I have "personalized"
it by
adding a 1/3 to 1/2 cup of dry white cake mix with the 10x sugar.
This
gives flavor and cuts the sweetness/greasiness in a crisco buttercream.
I mention it, because it kind of reminds me of your recipe.
If I really want to make it yummy, I add 8oz of melted white chocolate
to a 2lb 10x recipe. I never was crazy about icing in general, but
I
and my friends and family *love* this recipe. The coffee creamer
gives
it a richness of flavor. By the way, all of these tips and the recipe,
I
got from this web site. Thanks again, Dolores. I really do appreciate
all you hard work on the page.
From: Yngrid
e-mail: yjones@agecon.uga.edu
Subject: Re: Re: Carolyn, your buttercream recipe?
Carolyn,
Thanks for sharing the icing recipe. Do you use box or scratch cake
mixes? If so, do you mind sharing your recipes?
Thanks again.
From: Carolyn
e-mail: Bridal1
Subject: Re: Creme Royale
I'm not sure, Cathy - think it is a combination of several flavors
- maybe lemon, orange, vanilla, butter - Maybe if we ask Dolores she could
enlighten us. If I think of it, I will check the label and see if it tells
on there. It is also sometimes called creme bouquet so maybe some have
heard of it by that name, too.
From: Cathy
e-mail: Think Choc
Subject: Creme Royale
Hi Carolyn!
From: Jeannine
e-mail: Norder@prodigy.net
Subject: Re: Re: Re: Re: Re: To refrigerate or not to refrigerate....
Carolyn,
Thanks so much for sharing!! :-)
From: Jeannine
e-mail: Norder@prodigy.net
Subject: ISO fuzzy navel cake
I am looking for a recipe for fuzzy navel cake made from a cake
mix and
suitable for a tiered cake! Thanks!
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: Carolyn, your buttercream recipe?
Please scan above where I answered this to the best of my ability.
I did look on the bottle, but it doesn't really tell much. I think that
the creme bouquet would be comparable and I believe that is what I used
to use until I couldn't find it at my local warehouse supply. We have a
bakery supply warehouse in Kansas City so I get most of my cake items there,
but Dolores probably carries one or the other. Just easier for me to drive
45 minutes over there and see what I am getting.
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: Carolyn, your buttercream recipe?
I would think the powdered milk and the coffee creamer might give
the same end results. I will have to try it sometime. However, the powdered
milk would be cheaper, I would think. I have never tried the cake mix in
icing - might be interesting to try sometime and also I have never tried
the white chocolate in it, but think I will have to do that one of these
days since I have been reading about it here on the board. See, even us
"oldies" learn from you new ones and that is good that we can. People who
think they are so good that they can't learn from someone else have lost
their ability for caring and sharing!
From: lea
e-mail: queencafe@aol.com
Subject: flancake
does anybody have recipes on a flan cake; it looks like it has a
gelatin on top of the cake, some even have fruit on it. what is the secret
to make the gelatin or flan to stay on top? I have seen them in asian or
mexican bakeries? thanks . i am not sure if is called flan cake ???
From: lynne
e-mail:
Subject: Re: Creme Royale
ah-hah......i thought so! :) it also happens to be a flavoring i
do
not care for.
at least to me the dominate taste is lemon......and maybe coconut
(?).
lynne
From: Connie
e-mail: rdh210@computerpro.com
Subject: Re: Re: ISO chocolate cherry cake recipe
Caesanea, Thankyou so much, this is exactly what I was looking for.
From: Caesanea
e-mail: caes@umich.com
Subject: Re: ISO chocolate cherry cake recipe
Connie you can substitute cherry extract in place of whatever flavor
you
add to your cakes. I make a Chocolate Hershey's Rasberry Cake that
I use
the Rasberry filling that you would obtain Baking supply store.
Mixed in
with RICH'S Bettercreme Frosting&Filling add a little almond
extract and
a little corn syrup, Mix on low to med. speed until creamy
consistency.Use this between the layers of the cake. You could use
the
Cherry Filling.NOTE: Add flavorings and corn syrup while Bettercreme
is
in the liquid form before mixing.
Some other options:
-I used the liquid from the jar of Maraschino Cherries to equal
the
amount of water called for in the cake batter and I also mixed some
of
the liquid with the Buttercreme frosting and I used this frosting
between the layers of the cake for my cousin's Cherry Chip Cake
for her
Wedding and it was very good. Hope that this helps.
Happy Baking!!
From: kate
e-mail:
Subject: Jeff Arnett's Recipe?
Hello Renee, would you mind sharing Jeff Arnett's recipe with me?
I
have never heard of putting cake mix in with the sugar. The white
chocolate sounds delicious. Thanks in advance.
From: Connie
e-mail: rdh210@computerpro.com
Subject: ISO chocolate cherry cake recipe
Hi All, I have a request from a bride for a choclate cherry flavored
cake. Does anyone have a recipe for this? She does not want any
cherry's
in the cake,just the flavor of them. I will be using a box mix for
the
chocolate but am unsure of a add-in for the cherry flavor.Any help
will
be appreciated.
From: Maggie
e-mail:
Subject: Re: ISO eggless cake
Substitution for 1 egg in recipe:
2 tsp. water
1/2 tsp. baking powder
From: Maggie
e-mail: Magmoo1@yahoo.com
Subject: ISO white chocolate macadamia cake and cookie dough
icing
I am interested in a recipe for a white chocolate macadamia cake
and a recipe for cookie dough icing. Any ideas??