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Cake Central "Gourmet Flavors" Recipes

MacsMom - "I use the WASC recipe as my base and start substituting from there: Flavored coffee creamers, juices, liquers, thawed frozen margarita concentrate, coffee, melted ice-cream, flavored yogurts in place of sour cream, pudding mixes, LoRann flavored oils..."

**With the new sizes of cake mixes, the only change I recommend is reducing the sugar from 2 cups to 1-3/4 cups. The batter will not fill the pans as much as it used to, so I have been simply adding an extra cup of cake mix for my 9” pans without any other addition of ingredients. For larger pans (10” and up), I add an entire ¼ recipe in order to sufficiently fill my pans, mainly if I plan to torte each 2” cake into 1” cake layers.

¼ RECIPE:

2 cups cake mix

1/3 c sugar

½ c flour

½ tsp salt

2 tbls dry pudding mix

½ c sour cream

⅔ c liquid

2 tbls oil

2 egg whites - or 1 whole egg

WASC - Rebecca Sutterby version w/ egg whites

2 boxes white cake mix

2 cups all-purpose flour

2 cups granulated sugar

1 1/2 teas. salt

8 egg whites

2 2/3 cups water

4 Tbls. vegetable oil

2 cups (16oz carton) sour cream

2 teaspoon clear vanilla flavor

2 teaspoons almond extract

*Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees.

 

Scratch Version (yellow cake) - seriouscakes recipe submitted by Sayhellojana "I adapt recipes the same way MacsMom does but with a scratch recipe as my base."

2 3/4 c. all purpose flour

3 tsp. baking powder

1 tsp. salt

1 c. shortening

2 c. sugar

4 large eggs

2 tsp. vanilla

1 3/4 c. milk

*I have tried this with part butter and part shortening and didn't like it very much, it turned out very greasy, I believe because butter has a lower melting point. This recipe can be halved or doubled with the same results and also used to make cupcakes (bake for about 15-20 mins). You can also use other flavorings or add some orange or lemon zest. This recipe will make two tall 8" round layers, two shorter 8" square or 9" round layers, or one short 9x13 layer.

 

Scratch Version White Cake ("A Better White Cake" submitted by edencakes, discovered by LorienSkye)

5 c cake flour

3 1/3 c sugar

2 Tbsp + 1 tsp baking powder

2 tsp salt

2 1/2 c milk

1 1/3 c shortening

16oz sour cream

1 Tbsp vanilla or almond extract

10 egg whites (or 10oz carton egg whites)

 

*Sift dry ingredients together into mixer bowl. Add everything but egg whites and mix just until combined. Beat on high for 2 minutes, turn down mixer and add egg whites, return to high and beat for another 2 minutes. Pour into pans and bake. This recipe makes 10 cups of batter, but can be halved or doubled (if your mixer can handle it).

See this thread for more recipes http://www.cakecentral.com/cake-decorating-ftopic-654467-0-days0-orderasc-.html

 

Almond Joy

2 dark choc cake mixes

2c cake flour

2 c sugar

1/3 c cocoa powder

3/4 t salt

2 pkg choc fudge pudding mixs

1 2/3 c White Chocolate Coconut Creamer

1 1/3 c coffee

8 egg whites or 6 eggs

2 c sour cream

1/3 c oil

1t almond flav

2t coconut flav

Amaretto Divine - MacsMom

"The liquid portion of the WASC would be 1 cup liqeuer and 1-2/3 water. If you don't want to use Amaretto liqeuer, then look for an amaretto flavored coffee creamer at your grocer."

 

Ambrosia Royale

2 white cake mixes

2 c flour

2 c sugar

1 1/2 t salt

1 pkg vanilla pudding

1 c chopped pecans

1 c flaked coconut

1 can pineapple tidbits, drained

1 c mandarin oranges, drained and sliced

3 T grated orange rind

2 c sour cream

8 egg whites

1-1/3 c vanilla coffee creamer

1-1/3 c pineapple juice

1/4 c oil

1 t coconut extract, 1 t almond extract, 2 t butter flavoring

*Fill with orange cheesecake (just add flavoring to the cheesecake filling recipe) and pineapple fruit filling.

 

Amaretto Latte cake idea - malishka

Disaronno for the flavoring. "...layers of amaretto cake and layers of coffe cake with amaretto buttercream in between."

 

Apple Cider Cake  - labcat

1 box white cake mix

1 cup flour

1 cup 'sugar' (I used 2 packets apple cider mix, about half a carton of mulled cider mix and sugar to make up balance of 1 cup)

3/4 tsp salt

3 eggs

2 tbsp oil

8 oz sour cream

1 1/3 cup cider

Cinnamon Buttercream Frosting

1 stick butter at room temp

1/2 cup shortening

4 cups powdered sugar

3 to 4 tablespoons milk

3 teaspoon ground cinnamon (adjust to preference)

Brown sugar to taste (~1 tbsp?)

The cinnamon and brown sugar I added to taste after the frosting was made.

Apple Pie Cake

1 yellow cake mix

1 t baking powder

3 egg whites -- whipped

20 oz can apple pie filling

1 T oil

1 t cinnamon

½ t lemon extract

¼ t nutmeg

*I fill this with cheesecake and apple pie filling.

 

Banana *MacsMom

1 box banana cake mix

1 box white cake mix 6 eggs

2 ¼ c cake flour

2 1/3 c sugar

1 ½ t salt

1 t baking soda

1 pkg banana pudding mix 

2 (6oz) containers banana yogurt

1-1/3 c vanilla coffee creamer

1-1/3 c water

1 T vanilla 

3 very ripe bananas

1/2 c butter, softened

.

Banana Cake - Michellers

2 - white cake mix

2 c flour

2 c sugar

1 1/2 tsp salt

2 2/3 c half and half

1/4 c oil

2 tsp banana flavoring

2 tsp vanilla flavoring

2 boxes of banana pudding mix

2 c banana drinking yogurt

2 mashed bananas

6 eggs

 

Banana pudding cake - Lindambc

I make the graham cracker wasc, but using ground chessman or shortbread cookies and all vanilla extract. Then mix 2 cups banana mousse with 1 cup cheesecake mousse. I alternate: mousse - fresh bananas - cake.

 

Butterscotch Rum

2 pkg white cake mix

2 c flour

2 c sugar

1 pkg butterscotch pudding

1 c vanilla coffee creamer - or creme brulee or caramel flavored.

1 c dark rum

2/3 c water

1 c sour cream

6 eggs

1/2 c butter

1 bag (12oz) butterscotch chips, melted and cooled

* Melt butter with chips, stir, cool, blend into batter.

 

Caramel Banana Cake - dandelion56602

1 Box White BC

1 C Cake Flour (I did 3/4 c AP+2T Cornstarch)

1/2 C White Sugar

1/4 C Brown Sugar

3/4 tsp Salt

1/4 tsp Baking Soda

1/2 Box Vanilla Pudding

1/2 tsp Vinegar

2/3 C Creamer (I used Vanilla Caramel)

2/3 C Water

1/4 C Caramel Topping

8 oz Plain Yogurt

1 T Oil

1 Mashed Banana

3 Eggs

1/4 tsp Banana Flavor

1/2 tsp Caramel Flavor

Caramel Cake - Macsmom 

2 white cake mixes

2 c flour 

1 1/2 t salt

1/2 cup white sugar

1 cup brown sugar

1/2 cup caramel sauce (like ice-cream topping)

1-1/3 cup crème brulee coffee creamer

1-1/3 cup water

1 package butterscotch pudding

2 cups sour cream or  3 (6oz) containers creme brulee (or other caramel variety) yogurt.

7 eggs

1/3 c oil

* See filling recipes below for Caramel filling

 

Caramel Cake - Valli_war

1 box yellow cake mix

1 c flour

1 pkg butterscotch pudding

1 c loosely packed light brown sugar

1/2 c caramel

1 c water

1 c sour cream

3 eggs

2 tbsp oil

 

Caramel Banana Cake - dandelion56602

1 Box White BC

1 C Cake Flour (I did 3/4 c AP+2T Cornstarch)

1/2 C White Sugar

1/4 C Brown Sugar

3/4 tsp Salt

1/4 tsp Baking Soda

1/2 Box Vanilla Pudding

1/2 tsp Vinegar

2/3 C Creamer (I used Vanilla Caramel)

2/3 C Water

1/4 C Caramel Topping

8 oz Plain Yogurt

1 T Oil

1 Mashed Banana

3 Eggs

1/4 tsp Banana Flavor

1/2 tsp Caramel Flavor

Caramel Frappucino Cake - Laynie72

2 boxes of white cake mix

2 cups of flour ( I used cake flour)

½ t of salt 

1 box of vanilla pudding

1 cup of sugar

1/2 cup of cajeta (Mexican caramel found in Wal-Mart where the Mexican stuff is)

1½ cups of frapuccino mix ( from starbucks)

½ cup of milk

2 cups of sour cream

6 eggs

¼ cup of oil

Laynie72 filled this with buttercream and cajeta (Mexican caramel).

 

Caramel Pecan Cake - dandelion56602

1 White Cake Mix

1 Box Butter Pecan Mix

2 C AP Flour

1/2 C Sugar

1/2 C Caramel (I used Hershey's caramel syrup)

1 C Dark Brown Sugar

1 pkg Vanilla Pudding

1 1/2 tsp Salt

1 1/3 C Water

1 1/3 C Milk

6 eggs

1/4 C Oil

2 C Sour Cream

4 tsp Vanilla

1 C Toasted Pecans (finely chopped)

*Mix all ingredients, except pecans, on low for almost 2 min. Sitr in pecan pieces before filling your pans.

 

Chai Spice

2 boxes white cake mix

2 cups all-purpose flour

2 cups granulated sugar

1 1/2 teas. salt

8 egg whites

2 2/3 cups chai spice concentrate

4 Tbls. vegetable oil

2 cups (16oz carton) sour cream

2 teaspoon clear vanilla flavor

2 teaspoons almond extract 

Cherry Cake - MacsMom

2 white cake mixes

2 c flour

2 c sugar

1-1/2 teaspoons salt

1 pkg vanilla pudding mix

2 c sour cream

1 1/3 c liquid vanilla coffee creamer

1 1/3 c water (or maraschino cherry juice)

8 egg whites

1/4 c oil

1 dram LoRann cherry

2 t butter flavoring

1/2 t lemon extract

2 or 3 large drops Americolor super red 

1 c mini cherry chips (I get mine online)

* For Chocolate Covered Cherry, add mini-chocolate chips

*Fill with Cherry Chocolate Chip Ricotta Filling

 

Cheesecake Lovers - MacsMom

2 boxes white cake mix

2 c flour

2 c sugar

1 pkg cheesecake pudding mix

1-1/2 t salt

1 pkg light cream cheese

6 eggs *Blend eggs into softened cream cheese before adding to batter.

1-1/3 cup Italian Sweet Cream coffee creamer (Coffee Mate)

1-1/3 cup water

1/4 c oil

2 t vanilla extract

2 t butter flavoring

Chocolate Swirl

2 (8oz) cream chz

2 eggs

2/3 c sugar

1 t vanilla

1 bag chocolate chips, melted

*Combine chocolate mix and marble into white batter, being careful to keep it away from the sides of pan.

 

Chocolate WASC (macsmom's method ) - MacsMom

2 dark chocolate cake mixes

2 c cake flour (gives it a lighter crumb)

2 1/4 c sugar (extra sugar for moistness)

1/3 c cocoa powder

3/4 t salt (less salt because of the cocoa powder)

2 pkg chocolate fudge pudding mixes

8 egg whites or 6 whole eggs

2 c sour cream

2 c coffee

1 c chocolate milk (extra liquid because chocolate mixes tend to be thick)

1/3 c oil

2 t Nielsen Massey's chocolate extract

2 t vanilla or butter extract

Chocolate Chip Cookie WASC - HeatherC

2 boxes yellow cake mix

2 cups all-purpose flour

2 cups packed dark brown sugar

1 1/2 teas. salt

6 eggs

2 2/3 cups water

4 Tbls. vegetable oil

2 cups (16oz carton) sour cream

4 teaspoons vanilla (or maybe a little rum or butterscotch for part of it?)

3 cups miniature semisweet chocolate chips

Chocolate Chip Cookie Dough Filling - HeatherC

2 cups Bettercreme

1 small pkg. White Chocolate pudding mix

1/4 cup butter

1/4 cup sugar

1/4 cup packed brown sugar

1 tbsp water

1 tsp vanilla extract

½ cup all-purpose flour

1 cup miniature semisweet chocolate chips

Whip 2 cups liquid Bettercreme with small pkg. pudding until thick. Refrigerate.

Cream butter and sugars on medium speed for 3 minutes. Add water and vanilla. Gradually add flour. Stir in mini chocolate chips. Drop by teaspoonfuls onto cake layer and cover with Bettercreme mixture.

 

Chocolate Covered Graham Cracker - See "Graham Cracker Cake" recipe but use chooclate mix instead of white, smear a thin layer of melted chocolate over your tortes, layer with Chocolate Bettercreme that has lots of crushed chocolate covered grahams stirred in. Original idea in part from PiccoloChellie who discovered the wonderful flavor in the midst of making a S'Mores cake.

 

Cinnamon Roll - MacsMom

2 white cake mixes

2 cups flour

1 cup granulated sugar

1 cup powdered sugar

1 pkg cheesecake pudding mix

1 1/2 tsp salt

1 1/3 cups Cinnamon Bun creamer

1 1/3 cups water

3 Cinnamon Roll yogurts (or 2 c sour cream)

8 egg whites or 6 whole eggs

1/4 cup oil

4 tsp vanilla

*stir in 1 cup mini-cinnamon chips. *Or add 1 tsp cinnamon.

Swirl the batter with:

4 T butter, melted

2/3 c brown sugar

5 t cinnamon

...but I prefer to use the filling mix by King Arthur Flour.

 

Fill it with:

Cinnamon Roll Cake cream Cheese

Filling 8 oz cream cheese

2 c powdered sugar

6 oz melted white chocolate

 

Chipotle Apple Pecan - Better Homes & Gardens http://www.bhg.com/recipe/frosting/chipotle-apple-pecan-cake/

3 c flour

2 tsp cinnamon

1-1/2 tsp nutmeg

1 tsp baking soda

1 tsp ground chipotle pepper

3/4 tsp ground ginger

1/2 tsp white pepper

1/4 tsp salt

1/8 tsp cloves

1-1/2 c oil

1-1/4 c sugar

3 eggs

1 tbls vanilla

3 c diced sweet-tart apples

1 c toasted, chopped pecansIn a bowl

 

Combine the 3 cups flour, cinnamon, nutmeg, baking soda, chipotle, ginger, white pepper, salt, and cloves; set aside. beat oil and sugar with electric mixer on medium speed until combined. Add eggs, one at a time; beat well after each addition. Beat in vanilla and as much flour mixture as you can. Stir in remaining flour mixture, apples, and pecans.

 

Citrus Cake  - GrandmaG 

I started with a white mix. I used half orange and half lemon frozen concentrate for the liquid and orange and lemon extracts. I filled with orange marmalade mixed with Bettercreme. Frosted with a lemon frosting. More summer like I guess but was really good!

 

Cocoa Cake

2 chocolate cake mixes (milk chocolate is probably best)

1 2/3 c flour

1 2/3 c sugar

2/3 c dry hot cocoa mix

1 1/2 t salt

2 2/3 c hot cocoa (prepared)

2 c sour cream

6 eggs

1/4 c oil

*1 dram of peppermint LoRann if making candy cane flavor

 I just use marshmallow creme straight from the jar but it's a messy slice.  Perhaps it would be better to stir mini-marshmallows into milk chocolate truffle filling. LoRann makes a marshmallow flavor, so I think I will add that to my cake batter  or fudge filling next time.

 

Coconut Cake (bobwonderbuns) -The cake works MUCH better if doubled -- just use the entire can of coconut milk and the entire can of coconut cream.

1 package white cake mix

1 cup flour

1 cup sugar

3/4 tsp salt

4 egg whites

2/3 Cup coconut milk (used Thai Kitchen brand)

2/3 cup coconut cream (used Coco Lopez)

2 TBSP veggie oil

1 cup sour cream

1 tsp coconut extract (used Watkins brand)

1 cup flaked coconut, folded in

 

For my version of the Almond Joy cake, I made this recipe and threw a handful or two of slivered almonds in the cake, then iced in chocolate. It was a big hit!

 

Coconut Spice Cake - Valli_War

1 box betty crocker spice cake mix

1 cup of coconut cream (coconut milk can)

1/2 cup sour cream

1/2 cup water

1 cup flour

1 cup brown sugar

Added 2 tsp of cardamom powder. (I am indian and we have lots of desserts where we use cardamom and since the crowd was Indian, I tried to make it more indian)

Dash of nutmeg.

 

Coconut Mango - MacsMom

1 box white cake mix

1 c flour

1 c sugar

1/2 t salt

1 t baking soda

1 pkg coconut pudding mix

2/3 c Mango juice (Kerns carton) *better with mango cocktail mix - a puree.

2/3 c coconut flavored coffee creamer

1 (6oz) container coconut yogurt

1 (6oz) container mango yogurt 

4 eggs

2 T oil

1 t coconut flavoring

1/2 t LoRann mango flavor

 

Coconut Pistachio Cardamom - Valli_War

1 box duncan hines white cake

1 cup of sour cream

3 eggs

 1 box of pistachio pudding mix

 1 heaping spoon of coconut compound from Amoretti

1/2 tsp of cardamom extract from Amoretti

 1 cup of water

 1/2 tsp of cardamom powder fresh ground

*I baked it in bundt pan. I won't be putting any icing on, so before I poured the batter into the pan, sprinkled the bottom of the pan with chopped pistachios and shredded coconut. It baked in 65 minutes.

 

Cookies and Cream Cupcakes (Makes 22-24) - JessDesserts

30 Oreo cookies

1 package (18.25 ounces) plain white cake mix

1-1/3 c water (or a mix of water/vanilla creamer)

1 cup sour cream

1/2 cup vegetable oil

3 large eggs

1 teaspoon pure vanilla extract

*Count out 12 Oreos and separate the top and bottom wafers. Make sure each has some of the icing on it. Place one wafer, icing side up, in the bottom of each paper liner.

*Place the remaining 18 Oreos between sheets of waxed paper or in a large, closed zipper-lock bag and crush them by rolling over them with a rolling pin. Set these crumbs aside.

*Mix all ingredients except crushed oreos. When batter is thoroughly incorporated, fold in 1 & 1/2 cups crushed Oreos.

* Spoon batter into cupcake liners. Approx 1/3 cup ( I use an ice cream scooper which is super-easy!

*Bake approx. 17-18 minutes. Let cool before frosting. *I replaced the oreos with double stuff MINT oreos and I took a bite and said "thats whoa". I am talking too freaking good to describe.

Cookies and Cream Frosting - JessDesserts

2 sticks unsalted butter, at room temperature

3 1/2 cups confectioners sugar, sifted

a pinch of salt

2/3 cup vanilla coffee creamer

1 tsp vanilla extract ( or 1/2 marshmallow extract if you have it)

remaining crushed Oreos

* Mix together butter, confectioners sugar, and a pinch of salt until it’s creamy. Increase your mixer speed to high and beat until its light

and fluffy. Add creamer and vanilla. Beat until its smooth. Fold in crushed Oreos. Makes enough to frost 24 cupcakes.

 

Cosmopolitan WASC - Larkin121

Half recipe WASC using the following substitions for the liquids and extracts:

3/4 cup cranberry juice concentrate

1/4 cup water

1/3 cup Triple Sec

2 tsp lime zest

1 tsp orange extract

 

Creme Brulee - MacsMom

2 boxes white cake mix

2 c flour

1 c brown sugar

1/2 c white sugar

1/2 c caramel sauce (like ice-cream topping)

1/4 t baking soda

1 pkg cheesecake pudding mix

1-1/2 t salt

2 c sour cream or 3 (6oz) containers caramel-type yogurt flavor.

6 eggs

1-1/3 cup Creme Brulee (Coffee Mate) or similar flavor coffee creamer

1-1/3 cup water

1/4 c oil

2 t vanilla extract **

2 t butter flavoring **Or 2 drams LoRann caramel flavor  

*Filled with Caramel Filling and bavarian cream

 

Fuzzy Navel - Idea by kylietatesmom

2 boxes white cake mix

2 c melted orange sherbet

2/3 c Peach Schnapps 

2 c flour 

2 c sugar 

2 (6oz) orange creamsicle yogurt

1 pkg vanilla pudding 

8 egg whites

1/4 c oil 

2 tsp orange extract

1 dram LoRann peach flavor

*Perhaps some food coloring

 

Gingerbread - emiyeric "I made the gingerbread cake yesterday, following the suggestions by dandelion, GrandmaG and MacsMom - SO GOOD!!!

2 boxes white cake mix

2 c flour

2 tsp ginger

½ tsp nutmeg

1 tsp cinnamon

¼ tsp cloves

1 c brown sugar

1/2 c white sugar

1/2 c molasses

1/4 t baking soda

1 pkg vanilla pudding (considered butterscotch, but figured I'd try that next time cheesecake pudding mix

1-1/2 t salt

2 c sour cream

6 eggs

1-1/3 cup Gingerbread creamer (though if all you've got is cinnamon bun creamer or something along those lines, I don't think you'd miss it)

1-1/3 cup water

1/4 c oil 

2 t vanilla extract

2 t butter flavoring (or 1 dram LoRann butter) 

 

Graham Cracker Cake (for S'mores) - MacsMom

 2 boxes white cake mix

1 cup all-purpose flour

1 cup ground graham crackers 

1 1/2 cups brown sugar

1/2 c honey (*suggested by fievel)

1 1/2 tsp salt

8 egg whites

2 2/3 cups water 

1/4 c vegetable oil

2 cups (16oz carton) sour cream

4 teaspoon clear vanilla flavor or 3 tsp. vanilla bean paste & 1 tsp. vanilla flavor

** Note: A couple of people had problems with crumbling - adding pudding mix was suggested.

*Filling: stir mini-marshmallows into the Truffle filling.

 

S'mores Filling

Toasted-Marshmallow Frosting (from sweetapolita.com http://tinyurl.com/4nxnl76 ) - fruitsnack 

16 large white marshmallows (or a similar amount of mini-marshmallows)

1 cup icing sugar (confectioners?or powdered)

1/2 lb butter (2 sticks, or 1 cup) at room temperature

1/2 teaspoon pure vanilla extract

8 oz of Kraft Jet-Puffed Marshmallow Cream (or Marshmallow Fluff)

Place marshmallows on cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown. Be sure to keep an eye on them뻯hey burn very, very quickly. Combine butter and icing sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.

 

Godfather's Cannoli Cake - wrightway777

Vanilla or chocolate WASC with cannoli filling (see filling recipes)

 

Guinness WASC - Lindambc

2 chocolate cake mixes

2 cups flour

2 cups sugar

1 1/2 tsp. salt

8 eggs

2 2/3 cup guinness, pour it into a bowl before hand to get rid of bubbles

4 tbsp. oil

2 cup sour cream

3 tsp. vanilla

 

Harvey Wallbanger (Golden Dream)- MacsMom

2 white cake mixes

2 c flour

1 c sugar

1 c powdered sugar (what the heck - it gives the cake a tender crumb)

1 pkg vanilla pudding mix

8 egg whites

3 containers (6 oz each) Orange Creamsicle yogurt

1/2 cup oil

1 c Galliano liquer ($$ - maybe I'll try 2 tsp of anise extract instead)

1/4 c fluid ounces vodka

1 1/2 c orange juice

Hot Cocoa cake - MacsMom

See "Cocoa cake" above...

 

Hot Cocoa Cupcakes ~ GrandmaG

1 box BC vanilla mix

4 whole eggs

1 C vanilla flavored soy milk with enough Ghirardelli's sweetened cocoa mix to taste for hot chocolate. You might have to warm this up for the chocolate to dissolve.

Add 1 tsp. vinegar to the soy milk mixture to make it buttermilk.

1/3 C canola oil

1 pkg of chocolate pudding mix

4 tsp. imitation chocolate flavoring (it took that much to get it right for me)

1/4 tsp. salt

 

Add the vinegar to the soy milk and let it sit while adding the other ingredients. Mix all together and bake at 350. My cupcakes took about 22 minutes. It came out a nice hot cocoa flavor. I then filled with a milk chocolate ganache and topped with 2 cups of whipped liquid Bettercreme mixed with a jar of Smuckers marshmallow Sundae topping, 1 dram marshmallow LorAnn and some mini marshmallows. The topping was the best part but I'm sure for a regular cake you could layer the ganache and topping in between cake layers.

 

Irish Car Bomb

2 chocolate cake mixes

2 c flour

2 c sugar

1 1/2 t salt

8 eggs

2 2/3 c Guinness, pour it into a bowl before hand to get rid of bubbles

4 T oil

2 c sour cream

3 t vanilla

*Irish Cream Filling (see filling recipes below)

Irish Cream Cake 

2 white cake mixes

2 1/4 c cake flour

2 c sugar

1-1/2 t salt

1 ½ c Baileys

1 c Irish Cream flavored coffee creamer or Mudslide mixer

2 c vanilla yogurt

2 T oil

8 egg whites

1/4 c oil

 

Irish Cream Pound Cake - Tona

1 1/2 cups butter softened

2 cups firmly packed light brown sugar

1 cup sugar

5 large eggs

3 cups all purpose flour

1/2 tsp salt

3/4 cups whole milk

1/4 cup Irish cream liqueur

*Preheat oven to 325 In a large bowl, beat butter and sugars at medium speed with mixer until fluffy. add eggs one at a time beating well after each addition. In a medium bown all all dry ingred. Gradually add dry ingred to butter mixture alternately with milk begin and end with flour. Stir in Irish cream. I use a 12 cup fluted pan and pake for 1 hour 10 mins.

Glaze: 2 c confectioners sugar 4 tablespoons Irish cream liqueur and drizzle over cake.

 

Italian Cream Cake

1 box Duncan Hines Coconut Supreme cake mix

1 cup all-purpose flour

1 cup sugar

3/4 tsp salt

1 1/3 cup water

3 eggs

2 Tbsp oil

2 tsp vanilla extract

1 cup pecans, cookie pieces size, toasted in 350 degree oven for 5 minutes or until they smell nutty (transfer immediately from pan onto plate)

3/4 cup sweetened coconut flakes, toasted in 350 degree over for 7 minutes or until golden brown (transfer immediately from pan onto plate)

 

Jalapeno Mango - GrandmaG

The jalapeno mango cake turned out good! Not an overly sweet cake at all. It has a nice tartness to it actually. It takes a few steps but is a nice change and something different. The jalapenos combined with the sugar takes out the heat.

For the cake:

5 or so jalapenos seeded and diced. Cook in a pan of 1 C water and 1 C sugar until tender. Drain.

1 box BC white mix

1 C flour

3/4 C sugar

4 eggs ( I may use whites next time for a fluffier texture)

1 C mango puree and 1/3 C water

1 C lt. sour cream or if you can find mango yogurt

1 dram mango LorAnn flavoring

pinch of salt

 

Mix according to box directions and then add 1 diced mango and the

chopped jalapenos. Bake at 350.

**I haven't been using the oil lately and tend to like the cakes better without it but if you prefer it then add 2 TBL canola oil.

 

Filling: I made my own jalapeno/mango jam but I'm sure you could find it in gourmet shops or farmer's markets. I took a jar of the jam and mixed it with 8 oz. of cream cheese. Then I mixed it with 2 liquid cups of Bettercreme whipped. You can use this as a filling. I made cupcakes so used it as a topping and made a SMBC mango flavor for the filling.

 

Kahlua Cake - MacsMom

WASC either white or chocolate (your preference): Use 1 c Kahlua, 1 c mudslide drink mix, 2/3 c water, and 1 dram LoRann kona coffee flavor.

Kahlua White Chocolate Truffle Filling  - MacsMom

16 oz cream cheese, softened

4 c white chocolate chips (2 bags)

1/3 c butter

2 c PS, sifted

1 dram LoRann Kona Coffee flavor

*Beat the cream cheese. Melt the chocolate and butter together in microwave; beat into cream cheese. Add LoRann and PS; beat well. It thickens as it cools. You can soften it for a few seconds in the microwave if it gets too thick to spread.

Linda’s Lemonlicious Lemon Cake - Lindambc

1 lemon cake mix

1 sm. Box of instant lemon pudding

½ can of frozen lemonade concentrate or the whole can if you want

1 c. vegetable oil

1 c. sour cream

4 eggs

½ c. water

Preheat over to 350 degrees. Grease and flour bundt pan or cake pan. In a bowl mix cake mix and pudding together. Mix sour cream, oil, eggs, water and lemonade concentrate together. Slowly mix in dry ingredients. Pour batter into prepared cake pan. Bake 40-45 minutes or until toothpick inserted comes out clean. Let cool for 10-15 minutes, invert onto platter. Cool completely, pour white chocolate ganache or sugar glaze over it. Or leave it as is.

 

Lemon Cake - MacsMom's variation

1 lemon + 1 white cake mix 

2 c cake flour

2 c - minus 2tbls - sugar

1 ½ t salt

1 t baking soda

1 1/3 cup frozen lemonade concentrate

1 1/3 cup water

2 c sour cream

9 egg whites 

¼ c oil

1 T Princess Emulsion

 ** ¼ c poppy seeds  + 1 t almond extract, optional.

 

Lemon Cake (1/2 Recipe) - Dandelion56602

1/2 Fr. Vanilla Mix

1/2 Lemon Mix

1 C AP Flour

1 C Sugar

3/4 tsp Salt

3 Eggs

1/2 box Lemon Pudding

Juice of 2 Lemons + water to equal 1 1/3 C

Zest 2 Lemons (abt 2 T)

2 T Oil

8 oz Plain Yogurt

1/2 tsp Vanilla

1/2 tsp Princess Emulsion

 

Mango Chiffon (Scratch cake) - Sayhellojana

1 c. sifted all-purpose flour

1/2 c. sugar

1 1/2 tsp. baking powder

1/4 tsp. salt

4 eggs, separated

1/4 c. vegetable oil (little less)

½ c. (just under) mango nectar

1/2 tsp. vanilla extract

1/2 tsp. cream of tartar

1/2 c. sugar

*Combine flour, 1/2 cup sugar, baking powder and salt in small mixing bowl. Make a well in center; add egg yolks, oil and mango nectar and vanilla. Beat at high speed 5 minutes or until satin smooth. Combine egg whites (at room temperature) and cream of tartar in a large mixing bowl. Not made of plastic. Beat until soft peaks form. Add 1/2 cup sugar, 2 tablespoons at a time. Beat about 4 minutes at medium speed until stiff peaks form. Peaks should stand straight up when beaters are lifted. Pour egg yolk mixture in a thin stream over entire surface of egg whites, gently folding mixture, into whites. Pour batter into ungreased 10" tube pan, spreading batter evenly with spatula. Bake at 325 degrees for 1 hour or until cake springs back when touched lightly. Remove from oven, invert cake in pan, and cool completely before removing from pan. I made a filling my heating 1 egg yolk with the remaining mango nectar and some corn starch till thick and bubbly, kind of like a citrus curd. It turned out nicely.

 

Maple White Chocolate - MacsMom

2 white cake mixes

2 c flour

1-1/2 c sugar

1-1/2 tsp salt

1/2 cup of maple syrup

8oz white baking chocolate, melted & slightly cooled. (Temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well.)

1-1/3 c water

1-1/3 c vanilla creamer

6 whole eggs

2 c sour cream

1/3 c oil

1 dram LoRann maple flavor

2 tsp vanilla

 

Maple-Bacon - blue123

...I made the maple cake, [adding] about a 1/2 tsp of nutmeg and 2 slices of finely chopped CRISP bacon. Then, for the frosting, I mixed 1/2 cup of both butter and shortening, 1/2 tsp. maple extract, 1/2 tsp butter extract, 1/4 ts. salt, 3 slices of finely chopped CRISP bacon, 4 cups of powdered sugar and 3/4 cup to 1 cup of heavy whipping cream. Really did taste like pancakes and bacon. My family was very surprised....and so was I!

 

Margarita - MacsMom

2 white cake mixes

2 c sugar

2 c flour

1 1/2 t salt

1 pkg cheesecake pudding mix. *Maybe lemon?

10 oz thawed frozen margarita concentrate

2 c sour cream

1 c water

2/3 c tequila

1 T Princess emulsion (or vanilla)

8 egg whites

1/4 c oil

*Lime curd filling

Mayan Chocolate - GrandmaG

http://www.flickr.com/photos/sugar-bliss/394300121/

 

Mexican Vanilla Kaluha - pinkbox  

2 boxes French Vanilla mix

2 cups flour (used both kinds)

2 cups sugar

2 tsp ground cinnamon

1-1/2 tsp salt

1-2/3 cups water

1 cup Kaluha

1/4 cup vegetable oil

4 tsp vanilla (or vanilla paste)

2 cups sour cream

6 large eggs

Mimosa - MacsMom

2 boxes white cake mix

1 pkg white chocolate pudding

2 c flour

2 c sugar

1-1/2 t salt

1-2/3 c champagne

1 c melted orange sherbet

3 (6oz) containers orange yogurt

8 egg whites

1/4 c oil

1 or 2 t Amoretti Mimosa flavor (*or LoRann champage flavor + 1 tsp orange extract)

Orange Dreamsicle - MacsMom 

2 boxes white cake mix

2 c melted orange sherbet

2/3 c diet orange soda (soda suggested by cinderspritzer: "I added ... diet sunkist soda.... and it tastes FREAKING AWESOME!!!")

2 c flour 

1-3/4 c sugar 

1-1/2 tsp salt

1/2 tsp baking soda (modified to add baking soda 3/10/10)

2 c sour cream

9 egg whites 

1/4 c oil 

1 T orange extract

*Perhaps some food coloring

*Update: DH Orange Supreme is now available in more stores, I suggest using the DH mix over using orange sherbet, as it seems several of you still have issues with the cake sinking using sherbet. If you can’t find the DH mix, using a dram of LoRann Orangeoil works just fine for flavoring, along with diet orange soda, if your sherbet causes the cake to sink.

Peaches-n-Cream - MacsMom

2 pkgs white cake mix

2 c flour

2 c sugar

1 small pkg cheesecake pudding mix, dry

3 (6oz) containers peach yogurt

8 egg whites

1 can (12oz) Kerns peach nectar

3/4 cup vanilla coffee creamer

2 t butter flavor

2 t vanilla

1 dram of LoRann peach

Peanut Butter Cake - Betty Crocker (not WASC) *doubled version

2 pkgs white cake mix

1 c creamy peanut butter

6 eggs

2 1/2 c water

2/3 c oil

Peanut Butter Filling - MacsMom

1 jar creamy peanut butter (2 c)

2 pkgs cream cheese

2 c powdered sugar

2 T vanilla extract

2 C Bettercreme

 

Pear Cake Idea - drakegore

macsmom suggested: "...well, kerns pear nectar for the liquid. I would buy canned pears since they are soft, and puree them. Use 3 cups pear puree in the WASC recipe with white cake mix. Perhaps reduce the liquid by 1/2 cup (you can add it back in if the batter seems too thick). You might want to to omit the oil, but I looked at applesauce cake recipes and they all add fat, so it's your choice. I'm sure the pears will keep it moist."

 

Pecan Pie cake idea - Macsmom

WASC, but try 1 c brown sugar, 1/2 c white sugar, and 1/2 c caramel. Add 1 1/2 cups chopped candied or carmelized pecans to the batter. Swirl the "bakeable caramel filling" through the batter with a knife once it's in the pans. (It will be messy to torte, though, so consider using less batter if you wanted to make a 3 cake layer/2 filling tier). Then just fill it with pecan pie filling. Use 7 whole eggs instead of 8 egg whites.

**See also: Caramel Pecan Cake by dandelion56602

 

Pineapple Coconut Banana Cake (oh my!) - Sayhellojana

1 1/2 cups white sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

2 cups all-purpose flour

2 eggs

1 (20 ounce) can crushed pineapple with juice

3/4 cup mashed banana (about 2 small or 1 1/2 large)

3/4 cup flaked coconut

*Preheat oven to 350. In a large bowl, mix sugar, soda, baking powder, and flour by hand. Mix in eggs, pineapple with juice. Stir in banana and coconut. Pour into prepared pan. Bake for 35 to 40 minutes. Cool on wire racks.

Pink Champagne - MacsMom

2 boxes white cake mix

2 c flour

2 c sugar

1-1/2 t salt

8 egg whites

1/4 c oil

1 pkg white chocolate pudding

2 c vanilla yogurt

2 c pink champagne

2/3 c water

1 dram (teaspoon) Lorann’s Champagne

2 t vanilla

*Just enough food color to make it light pink.

Pistachio-Cardamom-Caramel Cake- CakeGrlPA

1 box of white cake mix (I used DH)

1 cup of cake flour

1/2 cup of white granulated sugar (*I cut down the sugar because the coffee creamer and ice cream topping have lots of it)

2 teaspoons baking power

1 envelope dry pistachio pudding mix

1 teaspoon of salt (*If using salted pistachios omit salt).

1 teaspoon of grind cardamom.

*Sift dry ingredients twice and set aside.

1 cup of sour cream

1 stick of butter (at room temp.)

1/4 cup of veg. oil

1/3 cup of cream cheese at room temp. (*I always add cream cheese to my WASC recipe, you can omit this if you want, I just love the richness that it adds to the cake)

1/4 cup of brown sugar

*Cream these ingredients in the mixer for about 3 mins. or until completely blended together.

4 large eggs

1 tablespoon vanilla extract

Lorann pistachio oil flavor

*Add these ingredients to mixer until blended with the other ingredients.

1/2 cup of vanilla caramel coffee creamer

1/2 cup of caramel ice cream topping

3/4 cup of buttermilk

*Mix together all liquids and alternate with dry ingredients into the mixer.

1 cup of chopped pistachios (*don’t forget the pistachios! –add them to the mix at the very end)

Of course you can always do your normal pistachio-cardamom version of the WASC cake instead of my hybrid: pistachio-cardamom-caramel, but all I have to tell you is that this recipe is absolutely out of this world. 

 

Pistachio Cardamom - MacsMom

2 pks white cake mix

1 1/2 c (8 oz) pistachios, finely ground

2 1/4 c cake flour

2 c sugar

1 tablespoon ground cardamom

1 tsp salt (omit if nuts are salted)

2 pkgs pistachio pudding

2 c pistachio ice cream, melted

2/3 c water

6 eggs

2 c lemon yogurt

1/4 tsp vanilla extract

1/2 c butter, softened

 

Pistachio Filling - Dancingcakes2008

Use pistachio instant pudding and replace the milk with heavy whipping cream.

 

Pumpkin Spice Cake w/ cinnamon cream cheese icing. - alexandrabill "my all-time favorite cake that I always make on my birthday."

1 (18.25 ounce) package yellow cake mix (or white)

1 package pumpkin pie pudding (found at Wal-Mart year round usually)

1 (15 ounce) can canned pumpkin puree

1-2 TB Pumpkin Pie Spice (I like alot so I just keep pouring it in)

4 eggs

1/3 cup vegetable oil

1 teaspoon vanilla extract

1/4-1/2 cup liquid (I usually use milk or water and the amount is approximate.. it just thins up the batter a bit)

It's pretty dense/moist so I don't think you'd need to add the flour, sugar and sour cream called for in the wasc.

 

Purple People Eater *Idea - JillK "...vacationing at a resort and my mom and I were at the pool. She got herself a mixed drink at the bar, and bought me a nonalcoholic cocktail as a treat. It was called a "Purple People Eater." I liked it so much that, when we went home, I grabbed my parent's blender and started experimenting. I finally figured it was a combo of grape juice and pina colada mix. ~ Once I hit 21 I started adding rum"

Macsmom suggests trying it with Grape Juice Concentrate and Pina mix.

Raspberry - Dandelion56602

1 box white

1 c Sugar

1 c Flour

3/4 t Salt

4 Egg White

1 C Pureed Raspberries

1/3 c Creamer or water

2 T Oil

8 oz (non-dairy) Sour Cream

1-2 tsp Raspberry Flavoring

Red Velvet Cake - MacsMom *If you don't have 100 mouths to feed, lol, just use 1 box white and measure out 1/2 of the chocolate cake mix, and obviously use half of all the other ingredients.

2 boxes white cake mix

1 box dark chocolate cake mix

2 pkg chocolate pudding

2 teaspoons salt

3 c flour

3 c sugar

3 c sour cream

3 cups vanilla coffee creamer

1 cup water

1/3 c oil

9 eggs

2 tablespoons butter flavoring

2 (1oz) jars Wilton red-red

 

Root Beer Float - macsmom

2 boxes white cake mix

2 c flour

2 c sugar

1 1/2 tsp salt

2 2/3 cup root beer

2 c vanilla yogurt

8 egg whites

1/4 oil

2 tsp vanilla extract 

1/2 oz CK Rootbeer concentrated flavoring (or 3 drams LoRann rootbeer flavor, or 4 tsp of Schillings root beer extract. A little anise extract might be a good kick, too!)

 

Rum Raisin (idea) - Msworld

"Try adding 2 tablespoons of rum and a teaspoon nutmeg to French Vanilla cake mix... If you like raisins add 3/4 cup. Always a winner for me.

You can also add a tablespoon dark rum replacing one tablespoon of water to the standard buttercreme icing recipe. Adds a delightful kick."

 

Shirley Temple

2 white cake mixes

2 c flour

2 c sugar

1 1/2 t salt

1 pkg white chocolate pudding mix (may be omitted)

2 c diet lemon-lime soda

2/3 c marashino cherry juice

2 c vanilla yogurt

8 egg whites

1/4 c oil

2 t vanilla

1 t lemon extract

1 dram LoRann cherry (might only require 1/2 tsp since this a strong flavor)

 

Snickerdoodle - nefgaby

 2 white cake mixes

2 c flour

2 c sugar

3 (6oz) Cinnamon Roll yogurts

1 ½ t salt

6 eggs

1 1/3 c milk

1 1/3 c coffee creamer to complement flavor (e.g., Cinnamon bun)

1 t pure vanilla extract

1 t butter extract

2 t cinnamon extract or 1 t LorAnn cinnamon flavor

¼ c melted butter

1 T ground cinammon

*macsmom suggested adding mini-cinnamon chips.

 

Spice Cake - macsmom

WASC adding  1-1/2 t cinnamon, 1-1/2 t cloves, and 1-1/2 t nutmeg.

Strawberry WASC variation - MacsMom 

2 white cake mixes 

1 3/4 c sugar

2 c cake flour

1-1/2 t salt

1 1/3 c strawberry daquiri drink mix

1 1/3 c water

2 c sour cream 

9 egg whites

1/4 c oil

2 tsp strawberry extract or 1 dram LoRann strawberry

2 tsp vanilla

 

Strawberry cake UPDATED - Sillywabbitz

Thanks to the suggestion of a little more water and the addition of baking soda, I now have a wonderful strawberry cake recipe. Better crumb and still a great strawberry cake.

 

1 box white cake mix

1 c flour

1 c sugar

1/2 t salt

1 pkg strawberry jello

Approximately 1 cup strawberry puree - used frozen strawberries

1/2 c water

1 cup sour cream

3 eggs

2 T oil

1/2 tsp baking soda

I thawed strawberries and puréed them. Then in a 2 cup Pyrex measuring cup I added 1/2 cup of water and enough strawberry purée to make 1 1/3 cup.

Mixed it all up and it came out great. This cake rises a but but not as much as some of the other recipes so keep that in mind when filling your pans.

Tiramisu Cake - Macsmom

WASC cake using 1 1/3 c tiramisu coffee creamer + 1 1/3 c water, 2 tsp vanilla + 2 tsp butter flavoring: 

Espresso Syrup - MacsMom

2/3 c of water

1½ c PS

5 t instant coffee granules

**I added 2 T Kahlua for an amazing flavor!

In a small heavy saucepan over high heat, combine water, PS & coffee. Bring to a boil, stirring occasionally. Let cool. Poke holes into cakes; brush with syrup. 

Mascarpone Filling

1 c mascarpone cheese (from tub)

1/4 c sweetened condensed milk

3 tablespoons Kahlua (or coffee extract)

2 c whipped Frostin Pride 

 

Tropic Breeze - MacsMom

2 pkgs white cake mix

2 c flour

2 c sugar

1-1/2 t salt

1 small pkg banana pudding

8 egg whites

4 Yoplait banana cream yogurts

1/4 c oil

2 c coconut creamer (Coffee Mate)

2/3 c Malibu rum or pineapple juice

1 t coconut extract

1 t banana extract

1 t LoRann Pina Colada flavoring or pineapple extract

 

Vanilla WASC - Karema (*= macsmom's variation)

2 white cake mixes

2 cups flour

2 cups sugar

1/4 cup oil

2  2/3 cups of milk *(or 1 1/3 c liquid vanilla creamer + 1 1/3 c water)

2 cups of sour cream *(or vanilla yogurt)

6 whole eggs

1 pk vanilla pudding

2 tsp vanilla paste *(or 1 tbls vanilla extract)

White Chocolate (Raspberry) Cake - fievel

2 boxes white cake mix

2 cups all-purpose flour

2 cups granulated sugar

1 packet white chocolate pudding

1 1/2 teas. salt

8 egg whites

1 1/3 cup sugar free White Chocolate Torani Syrup (World Market sells it)

1 1/3 cup milk

4 Tbls. vegetable oil

2 cups white chocolate raspberry yogurt

6 oz melted white chocolate chips added at the end.

*To frost them I used the white truffle filling with seedless raspberry preserves mixed it.

 

White Chocolate Macadamia - cats242

"I made White Chocolate Macadamia Nut cake the other day...it was very good! I used White Choco. Macadamia coffee creamer, white choco pudding, and macadamia nuts in the cake. And the White Choco Macadamia coffee creamer in my BC. It was good...could have used a little more of the white chocolate flavor though...will probably put melted white chocolate in the batter next time!"

Butternut & Dandelion suggest adding DaVinci or Torani "white chocolate" flavored syrups for drinks.

 

White Russian - MacsMom *Idea for white Russian from Chef Stef

2 boxes white cake mix

2 c flour

2 c sugar

1 pkg white chocolate pudding

1-1/2 t salt

1 1/4 c Kahlua

1/4 c vodka

1 c White Chocolate Mudslide flavored coffee creamer (International Delight) or TGIF Mudslide drink mix.

2 c vanilla yogurt

8 egg whites

1/4 c oil

4 t vanilla extract

**If you want alcohol free, then just omit the alcohol, replacing it with creamer and water, and use 2 drams of LoRann Kona Coffee flavored oil.

Weight Watchers Cake - Linda5606

1 box cake mix any flavor

1 can diet soda any flavor

mix, bake and ice with cool whip

 

 

ICINGS

 

Whimsical Bakehouse Whipped Buttercream - Chiara

This is a great light recipe that is not sickningly sweet and is stable. Now it is a whipped buttercream and I am not sure that it would hold up for flowers and decorations beyond borders etc. but it is my standard now for my basic cakes:

In 1 tsp vanilla dissolve 1/8 tsp salt

add 6 cups powdered sugar.

Using whip attachment, whip on low speed.

Add 1 cup boiling water (3/4 on hot days)

Whip until smooth & cooled. This is now a slurry. Don't get discouraged.

Add & whip until smooth again:

2 3/4 cup high ratio or regular shortening of choice

6 oz. butter (1 1/2 sticks) of butter cubed

*Turn mixer to med high. Whip until double in volume & is light & fluffly. This takes about 20 mins. Recipe will fill a 5 qt mixer. Makes 9.5 cups

For chocolate: exchange 1 cup of icing sugar for powdered cocoa. I have found that you have to whip it for the full 20 mins. on high.

No joke for the time. You cannot shorten it. It makes 9.5 cups of icing and it is light and fluffy without a greasy taste or a sugary one as well.

 

Crusting Buttercream - MacsMom

1-1/3 c hi-ratio shortening

2 lbs PS

2 T cornstarch

1 t salt

2 T meringue powder

1 c vanilla flavored coffee creamer

2 T corn syrup

3 T butter flavor

*MacsMom - "I beat the heck out of it, too, to get it really light and fluffy"

UPDATED VERSION:  Several of you really enjoy my recipe above (thank you), but for some reason my BC has had this garlicky taste to it, and while I still don't know why, once I began omitting the flour and meringue powder it's been perfect.  I heat the creamer in the microwave 'til hot (not boiling - as per Tonedna's suggestion) and cream it into the hi-ratio before adding the rest of the ingredients. The cornstarch in allows for this to be dry to the touch, but it isn't quite as stiff as it is with meringue.

 

 

Stacie's Marshmallow Fondant - it's sooo tasty and easy to work with!

http://www.cakecentral.com/cake_recipe-7351-2-Marshmallow-Fondant---MacsMoms-BC-flavored-variation.html

 

Key Lime Cream Cheese Icing - submitted by bturpin

8tbls – 1stick butter softened

1 pkg (8oz) cream cheese softened

2 tbls key lime juice

1 tsp lime or lemon zest

4-5 cups confectioners sugar

*Cream butter and cream cheese, juice and zest until light and fluffy. Add powdered sugar 1 cup at a time and beat until light and fluffy. If it’s too thin add additional sugar. I too buy the bottled Key Lime juice!  If making a Margharita cake I use this as a filling and then ice with something else (lemon buttercream or something along that line if I need a smooth finish) the icing has pieces of lemon/lime in it so it won't give you a smooth finish. You could omit that I guess if you want a smoother texture. If I'm doing cupcakes I just use it straight up and swirl on top!

 

FILLINGS

 

Bakeable Cupcake Filling

8oz cream chz

1 egg

1/3 c sugar

1/2 t vanilla

1 c mini-chocolate chips

*Just fill the cupcake pan half-full, plop on a blob, and spoon more batter over the top; bake.

Or you can melt the chips and blend in for an all chocolate filling (MacsMom).

 

Bakeable Caramel

14-ounce can sweetened condensed milk

½ c margarine or butter

14 oz package caramels, unwrapped

*Melt together; Swirl in cake batter

 

Bakeable Peanut Butter Filling

2 (8oz) pkgs cream cheese

2/3 c sugar

2 eggs

1/2 c peanut butter

1 tsp vanilla

 

Banana Cream Filling - submitted by pinkbox

(from http://www.fromkarenskitchen.com/recipes/cake/index.php )

1 cup milk

1/2 cup granulated sugar

3 tablespoons all-purpose flour or cornstarch

1/8 teaspoon salt

2 egg yolks, slightly beaten

1 large banana, mashed

2 tablespoons lemon juice

*In a pan, heat milk until very hot but not boiling. In a bowl, mix the sugar, flour, and salt. Stir in the milk; beat until well blended. Pour back into the pan and continue stirring vigorously over low heat for 4 to 5 minutes, until very thick and smooth. Add egg yolks and cook for a few more minutes. Cool. Beat mashed bananas until smooth, add lemon juice and stir into the cooled filling.

 

Banana Custard Filling - submitted by pinkbox

2 1/2 cups granulated sugar

1/2 cup all-purpose flour

1/4 cup cornstarch

7 cups milk

4 egg yolks beaten

1/4 cup butter or margarine, room temperature

1 teaspoon vanilla extract

9 medium bananas, mashed

*Combine sugar, flour, and cornstarch. Mix well, and set aside. Pour milk into a large sauce pan, cook over medium heat until candy thermometer reaches 160°F (71°C). Gradually stir one fourth of the hot milk into yolks. Stir in dry ingredients, and add remaining hot milk. Cook, stirring constantly, until mixture thickens and coats the spoon. Remove from heat and stir in butter, vanilla. and bananas. Let cool to room temperature.

 

Boston Cream Filling - Paula Deen, shared with us by SANZ.

1 (3.4 oz) box instant vanilla flavored pudding mix

1 1/2 cups heavy whipping cream

1/2 cup of confectioners' sugar

1/2 cup milk

1/4 cup sour cream

*In a large bowl, combine pudding mix, cream, sugar, milk & sour cream. Beat at medium speed with mixer until stiff peaks form. (I usually put my whipping cream & milk in the freezer a few minutes to get it nice a cold - whips better.

 

Cannoli filling - magentaa23

1 cup mascarpone cheese

1 cup drained ricotta cheese

1/4 cup powder sugar

finely chopped chocolate (add what you like)

vanilla to taste

Tb finely chopped candied orange peel

1 cup pastry cream (Bettercreme)

*Mix the cheeses together till smooth, add powdered sugar, add remaining ingredients except pastry cream. Fold in pastry cream

 

Caramel Filling, Thick  - jodief

1 c good butter

2 c brown sugar

1 c corn syrup

1 can sweetened condensed milk

2 T whipping cream

2 t vanilla

1 t salt

*Bring butter through milk to a boil over med heat (*a bit hotter), stirring. Stir in cream. Attach thermometer and stir until soft ball stage (*a tad longer). Remove from heat; add vanilla and salt.

 

Caramel Chocolate Mousse - Torani website

3 1/2 Tbsp. Torani Caramel syrup

1 1/2 Tbsp. confectioners sugar

3 egg yolks

1 cup heavy cream

8 oz (1 cup) semisweet chocolate chips

*Melt chocolate in a double boiler over medium heat. Add sugar, yolks and Caramel syrup to pan; stir to blend. Remove from heat and let cool. Whip the cream with the Vanilla syrup until soft peaks form. Gently fold the whipped cream into the chocolate mixture. Cover with plastic wrap and chill well - at least 2 hours or overnight.

 

Caramel Pastry Cream - justsweet

Recipe

 

Cheesecake filling

After several trials of my own, I found out that the marscapone filling was the greatest cheesecake filling!! (Both in texture and taste). So I am deferring you to the Marscarpone recipe for cheesecake, minus the Kahlua. Replace it with the flavoring of your choice (but likely not 3 tablespoons worth!). I am going to try it with regular cream cheese next time, though.

 

Cheese Danish Filling - bobwonderbuns

2 (8oz) cream cheese

1/3 C sugar

1 TBSP Vanilla

1 TBSP fresh lemon juice.

*Cream together and pipe as you would any filling... The fresh lemon juice can be reduced to 1 tsp if it's too lemony you. You should have just enough to give it a bump to the flavor but not a "lemon" flavored cheese filling.

Cherry Chocolate Chip Ricotta Filling - Kansaswolf

2 (8oz) packages of cream cheese

15oz ricotta

1 c powdered sugar

1 tsp vanilla

1/2 t almond extract

16oz marachino cherries, chopped

1 t juice from marachino cherries

1 c mini chocolate chips

*Mix all ingredients, refrigerate for an hour, or until spreadable.

 

 Coconut Filling - dandelion56602

(found it a few months ago in the Pink Champagne cake recipe)

1/4 c Butter

1 T White Wine

16 Lg Marshmallows (quartered)

1 C Coconut

1 tsp Coconut flavor (I added b/c it tasted too much like wine & not enough like coconut)

*Combine first 3 ingredients in a double boiler & cook until marshmallows are melted. Take off heat & stir in coconut. Cool until spreadable consistency. *Next time I may use the frozen coconut since it's finer & see how that is. I did chop my coconut before mixing in but wish I had chopped it finer. The consistency is a gooey coconut filling, but yet it set up enough that when I cut the cake it stayed in place & didn't run all over the place. Definitely keeping this recipe.

 

Cranberry Filling (adapted from Better Homes and Gardens) - cupcakeatheart

1 12oz package fresh cranberries

1 1/4 c. granulated sugar

1/4 c. cranberry juice

2 tsp finely shredded orange peel

2 tsp lemon juice

1/4 tsp ground cinnamon

1/8 tsp ground ginger

1/8 tsp ground cloves

*Bring everything to a boil, reduce heat and simmer til thick (10 mins). I paired this with White Chocolate cake....Phenomenal!

 

Fudge Filling - MacsMom

1/2 c butter

3/4 c powdered sugar

1/2 c corn syrup

3 bags chocolate chips

1 cup buttercream or choc frosting

*Beat butter, sugar and corn syrup; set aside. Melt chocolate. Blend into butter mixture (it will begin to thicken). Beat in frosting.

 

Irish Cream Filling

1 3.4-ounce package instant vanilla pudding

3/4 cup milk

3/4 cup heavy whipping cream

3 tablespoons Bailey's Irish Cream liquer

*Place all the ingredients for the filling in a mixing bowl, and beat with a mixer on slow speed until blended and smooth. Turn speed to high and continue blending until the filling is light and fluffy and will hold its shape. Do not overbeat.

 

Lime curd - MacsMom

6 T butter

3 eggs

2/3 c fresh key lime juice

1/2 c sugar

1 t key lime zest

*Over low heat, melt the butter in a saucepan. Add the remaining ingredients and whisk continuously for about 8-10 minutes or until it forms a custard. Allow to cool then pour into a jar and refrigerate. The curd will thicken considerably as it cools.

 

This is what I use for the filling of my cupcakes for the margarita but use regular lime juice. I could eat it by the bowl full! 

Creamy Lime Filling (GrandmaG)

1 can (14 oz. ) sweetened condensed milk

2 t. grated Key lime or regular lime peel

1/2 cup Key lime or regular lime juice

1 1/2 cups whipping (heavy) cream 

 

Then I add some lime flavored kool aid and a little tequila to my buttercream. It gives it a nice tart taste. Then rim the cupcakes with the sugar crystals.

 

Mango or passion fruit filling - contributed by MacsMom from (http://ktstevens.wordpress.com/2009/01/26/six-layer-coconut-cake-with-mango-filling/)

3/4 cup sugar

1/4 cup cornstarch

1 cup passion fruit nectar (Used Mango nectar)

4 egg yolks

1 vanilla bean—split, seeds scraped (Didn’t have any so omitted)

1 stick unsalted butter, cut into tablespoons

*In a saucepan, whisk the sugar and cornstarch. Whisk in the passion fruit nectar, egg yolks and vanilla seeds and cook over moderate heat, stirring constantly, until thick, 6 minutes. Remove from the heat; whisk in the butter, 1 tablespoon at a time, until incorporated. Scrape the filling into a glass bowl, press a sheet of plastic wrap on the surface and refrigerate until chilled, about 2 hours.

 

Mascarpone Filling

1 c mascarpone cheese (from tub)

1/4 c sweetened condensed milk

3 tablespoons Kahlua (or coffee extract)

2 c whipped Frostin Pride 

 

 Marshmallow Fluff BC (try it on hot cocoa cake, s'mores, rocky road...) - Jessdesserts

4 sticks butter, softened

1 16oz. tub of Fluff ( or 2 sm. jars is OK)

1lb powdered sugar, sifted

2 teaspoons vanilla ( use clear if you're concerned about color)

*Cream butter & Fluff; slowly add PS. Add vanilla and mix until desired consistency.

 

Mocha Filling - by alexandrabill

1/2 cup bettercreme

3/4ish cup semi-sweet chocolate chips

1 stick butter

2 tbsp. instant coffee granules

1/2 dram LorAnn coffee extract

1/4 c. Kahlua

1/4ish cup coffee (used if you want a more spreadable consistancy)

3-3 1/2 c. confectioners sugar

*Melt the bettercreme in a small pot over low heat to simmering. Add the instant coffee and combine it with the chocolate chips. Stir periodically and set it aside to cool. Cream the butter and add 1 cup of sugar. Then add the chocolate mixture, coffee extract and Kahlua. Add the rest of the sugar. Beat it vigorously until it is of a spreading consistency.   I'm sure you could sub out the liquor as you can't really taste it.. I just love using it in cakes and had some extra in the house. This recipe is very rich, btw.

 

Nougat  (For a "Snickers" cake) - K2Cakes

2 Cups of Soy Milk

9 oz. Soy Marg. (Earth Ballance)

24 oz. Sugar

2 tblsp. Vanilla Essence (or extract)

12 oz. dried Soy Milk powder

*Put the milk, margarine and sugar into a thick saucepan and heat, without stirring, on a low heat until it bubbles and triples in size.

Keep heat steady for 2 min (sugar thermometer, should be 235 F.) Cool. Add the vanilla essence and the dried soy milk and beat till creamy.

Pour into baking trays roughly the size of 48 mars bars and freeze for an hour.

 

Peanut Butter Filling - MacsMom

1 jar creamy peanut butter (2 c)

2 pkgs cream cheese

2 c powdered sugar

2 T vanilla extract

2 C Bettercreme

 

Pecan Pie - fromkarenskitchen.com

1/2 cup butter or margarine, room temperature

1 cup brown sugar, packed

dash of salt

1/2 cup evaporated milk

2 cups confectioners’ (powdered) sugar, sifted

1/2 teaspoon vanilla extract

*Melt butter in a medium saucepan. Add brown sugar and salt. Bring to a boil and let boil 2 minutes, stirring constantly. Remove from heat. Stir in milk. Bring mixture to a boil and let boil 2 minutes or until 232°F (111°C). Remove praline mixture from heat. Cool to lukewarm. Stir in powdered sugar and vanilla. Beat with a wooden spoon until mixture is smooth.

**I add chopped pecans to this for a cake filling.

 

Pineapple Filling - kilikina_24, from ladycakes.com

3 Tablespoon all purpose flour

½ cup sugar

2 Tablespoon butter or margarine

20 oz crushed pineapple undrained

*Combine flour & sugar in small saucepan, add pineapple and butter. Cook over medium heat, stirring constantly, til thicken. Cool. Yield: 2 2/3 cups

 

Pineapple Filling II - Dandelion56602 "I think this is an easy, cheap alternative to sleeve fillings. I liked that it was thicker & not running all over the place like preserves & a lot cheaper too!!!"

15 oz Can Crushed Pinepple

3 T Cornstarch

1/2 C Sugar (I'm sure you could use less)

*Mix cornstarch with a little of the pineapple juice & combine all ingredients over medium heat until bubbly & thick. Cook for 1 min more, stirring constantly. Cover & cool.

 

Pistachio Filling - Dancingcakes2008

Use pistachio instant pudding and replace the milk with heavy whipping cream.

 

STRAWBERRY BALSAMIC FILLING - aandkidz

1C strawberries

1/4C sugar

1T balsamic vinegar

*Mix strawberries with sugar and let stand 15mins to maserate. Place in small saucepan and add vinegar.

Let simmer 15 mins. The berries should cook down and create a sauce. Crush berries and pulse in blender if you want a smoother consistancy.

I also make a strawberry balsamic cream cheese filling:

Add above to 2 oz cream cheese

1T balsamic vinegar

1C powder sugar

1T butter.

*Mix strawberry sauce and balsamic vinegar. Set aside.

Beat cream cheese and butter together at medium speed until cream.

Sift in 1/2 C sugar and beat until combined. Sift in remaining sugar and combine.

Add more sugar if necessary.

 

Strawberry Cheesecake

8 oz strawberry cream cheese

1/4 c sweetened condensed milk

2 tsp strawberry extract or  1 dram LoRann strawberry

2 c whipped Frostin' Pride

 

Toasted-Marshmallow Frosting (from sweetapolita.com http://tinyurl.com/4nxnl76 ) - fruitsnack 

16 large white marshmallows (or a similar amount of mini-marshmallows)

1 cup icing sugar (confectioners?or powdered)

1/2 lb butter (2 sticks, or 1 cup) at room temperature

1/2 teaspoon pure vanilla extract

8 oz of Kraft Jet-Puffed Marshmallow Cream (or Marshmallow Fluff)

*Place marshmallows on cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown. Be sure to keep an eye on them뻯hey burn very, very quickly. Combine butter and icing sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.

Truffle filling (can also be made with white chocolate or dark chocolate. Great to add LoRann flavors to, like creme de menthe)- MacsMom

16 oz cream cheese, softened

4 c milk chocolate chips (2 bags)

1/3 c butter

1-1/2 t vanilla

2 c PS, sifted

*Beat the cream cheese. Melt the  chocolate and butter together in microwave; beat into cream cheese. Add vanilla and PS; beat well. It thickens as it cools (you  may to pop it in the fridge for a while). You can soften it for a few seconds in the microwave if it gets too thick to spread. 

White Chocolate Ganache- Lindambc

2 cups white chocolate chips

1 tbsp. butter

½ c. heavy cream

*Bring cream and butter to boil, add white chocolate chips. Stir until completely melted. Pour into bowl. Let cool but still pourable.

Pour over lemon cake.

 

Whipped Caramel Ganache icing (Martha Stewart) - submitted by l_m_mena

1 pound dark chocolate, chopped (16 oz or 2 2/3 cups)

1 cup sugar

2 tablespoons light corn syrup

1 1/2 cups heavy cream

1 pound (4 sticks) butter, cut into tablespoon-sized pieces, softened but still cool

1. Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer (about 10 minutes) or starts to turn deep golden color..

2. In another small saucepan, add cream and bring just to a boil. Remove from heat and set aside.

3. When the caramel mixture has reached 350 degrees, remove from heat and allow to rest for 1 minute. Add the hot cream to the caramel; stir to combine. [Caution: hot mixture will bubble and froth, may jump]. Let cool 5 minutes.

4. Place chocolate in the bowl of an electric mixer and pour caramel sauce over chocolate. Let sit 1 minute before stirring from the center until chocolate is melted.

5. Attach bowl to electric mixer fitted with the paddle attachment and mix on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened, and slightly whipped, about 2 minutes.

 

More filling recipes here - http://www.ladycakes.com/Recipes/Fillings/fillings.htm

 

Miscellaneous:

.

Chai Spice Concentrate Recipe: Home made (from gather.com) - submitted by farnazmom3

1 tsp. ground cardamom

1 tsp. ground ginger

1.5 tsp. cinnamon

1.5 tsp. ground cloves

1.5 tsp. ground nutmeg (or grated)

1 - 14 ounce can of condensed milk (sweetened or unsweetened/ non-fat or regular)

*Add all the above ingredients into a blender and blend until spice specks appear throughout the condensed milk. Put this mixture into the fridge and let it sit a day (recommended, but you can try a cup straight away if you like). The mixture should keep up to three weeks in a tightly covered jar in your fridge. When you are ready for a cup of chai, simply brew a cup of tea - black (Darjeeling is my favorite "chai" tea) or herbal - add 1 to 1.5 tsp. of this mixture to the tea while it is seeping and ENJOY.

 

 

Newest additions:

March 25th - Modified Orange Dreamsicle, added honey to the "graham cracker" recipe as per fievel's suggestions, and added "Cheese Danish" filling that bobwonderbuns gave us. Oh, and Irish Cream POund CAke by Tona.

March 26th - Added Tona's Irish Cream glaze under her Irish Cream Pound cake recipe and added "light" to brown sugar int the recipe.

March 27th - Added "Shirley Temple". 

Wrightway777 explained: "The vinegar is an acid. When it reacts with the baking soda (a base/alkaline), a reaction is formed that gives off gas which, in attempting to escape, makes the cake rise. I wonder if '1 tsp of vinegar' added to the caramel cake that sank in the middle would help. There is baking soda already in the cake mixes for it to react with. Hmm just a thought..."  Macsmom noted the recipe with vinegar uses 2 tblsp, so that's what we should try.

March 29th - Added Cookies-n-Cream recipe by JessDesserts. Added "Yellow Cake, scratch" submitted by sayhellojana. Added Caramel BAnana cake by dandelion56602

March 30th - Added Marshmallow Fluff BC recipe by Jessdesserts. Pecan Pie cake idea. Debating whether adding an extra egg will do the same for rising a high-sugar-content cake (like lemon or caramel) as adding 1/4 t baking soda + 1 t vinegar...

March 31st - Added "Mexican Vanilla Kahlua" by pinkbox

April 3rd - Added Valli_war's Caramel Cake recipe ("It turned out awesome. Color, texture and the taste are perfect") and JillK's "Purple People Eater" idea. Fixed the Cherry Cake recipe.

April 10th - Added "Whipped Caramel Ganache"

April 13th - Added "Coconut filling" by dandelion56602

April 14th - Added "Key Lime Buttercream" by bturpin. Added a "miscellaneous" section below "Fillings" so I could add the Chai Spice Concentrate recipe! (submitted by farnazmom3). Added "Mocha Filling" by alexandrabill.

April 15th - Added Cosmopolitan cake by Larkin121

April 23rd - Updated my Strawberry cake. Added Banana fillings submitted by pinkbox. Added Pineapple Banana Coconut cake by Sayhellojana.

April 24th - Added "Fuzzy Navel". Added "White Chocolate (Raspberry)" cake by fievel.

April 25th - Updated the Peanut Butter cake. 

May 6th - Added "Almond Joy" cake and 2 Pineapple filling recipes. Added "Banana Pudding" cake and "Citrus" cake.

May 7th - Added "Caramel Chocolate Mousse" filling.

July 1st - Added Maple White Chococlate cake.

July 15th - Adjusted root beer float recipe to 3 drams of root beer flavoring. I just made cupcakes with it and they are great, but could've been stronger.

Sep 21st - Changed Carrot Cake to use 2 boxes carrot cake mix rather 1 white + 1 carrot. 

Oct 30th - Added GrandmaG's Hot Cocoa Cupcakes

Nov 5th - Added Scratch white cake

Dec 3rd - Added Gingerbread (emiyeric)

Jan 3rd - Added cranberry filling and modified my Hot Cocoa cake recipe (it's now under "Cocoa")

Feb 5th - Added Pecan Pie filling recipe

Feb 17th - Added Caramel Pecan Cake b dandelion56602

March 22nd - Changed the Peanut Butter recipe entirely...

April 3rd - Added notes to the Graham cake and my Crusting BC recipe.

April 15th - Root Beer cake, modified recipe to use CK concentrated root beer (1/2 oz bottle).

May 26th - Added Chocolate Covered Graham, modified Orange.

July 24th - Added blue123's Maple-Bacon cake

Sep 20th - Added GrandmaG's Jalapeno Mango cake and BHG Chipotle Apple Pecan cake. (Also corrected the typo in Caramel Pecan - eggs are back in).

April 29th, 2011 - Added Toasted Marshmallow Frosting under "Graham Cake" and "Fillings", submitted by fruitsnack.

September 1st, 2011 - Added bobwoderbuns Coconut Cake and GrandmaG's Creamy Lime Filling

Oct 12th - Added "Apple Cider Cake" by labcat

Jan 4th, 2012 - Added aandkidz "Strawberry Balsamic Filling"

March 12th, 2012 - Add sillywabbitz updated Strawberry Cake.

December 29th, 2012 - Added note re: reduction of volume in boxed mixes at top of page.

December 29th, 2012 - Added a note under the Orange Cake recipe.