(Closed) Cake Flavours!

posted 6 years ago in Food
Post # 4
Member
1202 posts
Bumble bee
  • Wedding: November 1999

@Rachel631:  If you have people that have nut allergies I wouldn’t put the nut layers anywhere near the non-nut layers. And I thinking have simpler flavors might keep more people happy…I agree with PP with having flavors vanilla/chocolate or lemon/vanilla because these flavors are pretty common and simple. 🙂 

Post # 5
Member
275 posts
Helper bee
  • Wedding: October 2016

I agree that you should include a more simple combo.  Maybe vanilla with chocolate mousse filling….or chocolate with bavarian creme or peanut butter mousse filling.

For the other layer, you coul do something like a fruity layer.  Banana(could soak with rum) or orange with white chocolate. 

Some other combinations you could play with:

Coconut Rum cake with coconut filling

Sweet potato-giner cake with toasted marshmallow filling

Dulce de leche cake, esspresso filling

Red velvet, cream cheese filling

 

 

 

Post # 7
Member
934 posts
Busy bee
  • Wedding: April 2013

@Rachel631:  Chocolate and beetroot cake? I have never heard of that! It sounds intriguing, as I loooooove beets! 

As for new flavours, I dunno….I like the good old chocolate paired with raspberry or mocha. I’m boring. I really like lemon though. Oooh, what about a gingerbread cake with a lemon curd filling? Mmmm. 

Oh, and when you are making brittle, make sure you don’t use salted pistachios (salted nuts burn SO quick, I never have any luck with them), and make sure to get your sugar syrup to that hard crack stage, or else it won’t “set” properly and become hard. A candy thermometer is your best bet. I never use one though…I just drop a little bit of the mixture into cold water and when it forms a ball, I know its at the hard crack stage. But don’t be like me. 

Post # 9
Member
275 posts
Helper bee
  • Wedding: October 2016

Coffee and Bailey’s sounds wonderful!

I love a good banana cake with rum…. tough choice!

When I make my cake, I think I’m going to make a few different flavors, too.  🙂

You will have to post pics and tell us what your final decisions were.

Post # 10
Member
899 posts
Busy bee

I recently had red velvet cake with chocolate mousse filling and it was amazing!

Post # 11
Member
934 posts
Busy bee
  • Wedding: April 2013

@Rachel631:  All of these cakes sound amazing!! I want them so bad. 

I don’t think you NEED a candy thermometer – just do the ball thing. I’ve never used a candy thermometer and I’ve never burned my brittle (except when I used salted nuts – I never knew the reason for that though!)

 

 

Post # 13
Member
934 posts
Busy bee
  • Wedding: April 2013

@Rachel631:  Yep, you are right, the mixture has to get to the “hard crack” stage (a certain temp. which i do not know because I do not use a candy thermometer…haha). 

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