I'm making a cake and need some opinions on flavourings.

It's going to be a chocolate and vanilla cake (half chocolate half vanilla),
with strawberry coulis type filling. These cannot be changed, however, I
need an idea on what flavour to make the icing if it has to be white. (So
dark chocolate is out I think).

Thanks!

--
Compmouse
Come visit KittyRealm, an active and friendly Sanrio Community
(http://pub37.ezboard.com/bkittyrealm)

>"Compmouse" writes:
>
>I'm making a cake and need some opinions on flavourings.
>
>It's going to be a chocolate and vanilla cake (half chocolate half vanilla),
>with strawberry coulis type filling. These cannot be changed,

Why not?... they most certainly can be changed.

In any event I don't recommend chocolate cake wth strawberries... plain fresh
strawberries are okay coated with dark chocolate, but that's about it.

however, I
>need an idea on what flavour to make the icing if it has to be white. (So
>dark chocolate is out I think).

Vanilla cake, with strawberries, and whipped cream... no chocolate... awright.
a *few* bitter chocolate curls.

With chocolate cake you want raspberry, orange, apricot, and naturally with
dark chocolate icing.... strawberry with chocolate cake sucks.

Hey, don't look at me in that tone of voice, you asked.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>"Compmouse" writes:
>
>I'm making a cake and need some opinions on flavourings.
>
>It's going to be a chocolate and vanilla cake (half chocolate half vanilla),
>with strawberry coulis type filling. These cannot be changed,

Why not?... they most certainly can be changed.

In any event I don't recommend chocolate cake wth strawberries... plain fresh
strawberries are okay coated with dark chocolate, but that's about it.

however, I
>need an idea on what flavour to make the icing if it has to be white. (So
>dark chocolate is out I think).

Vanilla cake, with strawberries, and whipped cream... no chocolate... awright.
a *few* bitter chocolate curls.

With chocolate cake you want raspberry, orange, apricot, and naturally with
dark chocolate icing.... strawberry with chocolate cake sucks.

Hey, don't look at me in that tone of voice, you asked.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Compmouse wrote:

> I'm making a cake and need some opinions on flavourings.
>
> It's going to be a chocolate and vanilla cake (half chocolate half vanilla),
> with strawberry coulis type filling. These cannot be changed, however, I
> need an idea on what flavour to make the icing if it has to be white. (So
> dark chocolate is out I think).
>
> Thanks!
>

Just cover it in a thick layer of white chocolate - Green & Blacks
organic, for preference.

--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!

Compmouse wrote:

> I'm making a cake and need some opinions on flavourings.
>
> It's going to be a chocolate and vanilla cake (half chocolate half vanilla),
> with strawberry coulis type filling. These cannot be changed, however, I
> need an idea on what flavour to make the icing if it has to be white. (So
> dark chocolate is out I think).
>
> Thanks!
>

Just cover it in a thick layer of white chocolate - Green & Blacks
organic, for preference.

--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!

>From: "Compmouse"

>It's going to be a chocolate and vanilla cake (half chocolate half vanilla),
>with strawberry coulis type filling. These cannot be changed, however, I
>need an idea on what flavour to make the icing if it has to be white.

Stablized Whipped Cream
Swiss Buttercream
White Chocolate-Cream Cheese

Ellen

"Compmouse" > wrote in message
.. .
> I'm making a cake and need some opinions on flavourings.
>
> It's going to be a chocolate and vanilla cake (half chocolate half
vanilla),
> with strawberry coulis type filling. These cannot be changed, however, I
> need an idea on what flavour to make the icing if it has to be white. (So
> dark chocolate is out I think).
>
> Thanks!

Not many flavors will compliment all three of the ones you already have.
How about just a hint of amaretto? I'd go very light with it so as not to
overpower the other taste in a bite.
Ed

http://pages.cthome.net/edhome

"Compmouse" > wrote in message
.. .
> I'm making a cake and need some opinions on flavourings.
>
> It's going to be a chocolate and vanilla cake (half chocolate half
vanilla),
> with strawberry coulis type filling. These cannot be changed, however, I
> need an idea on what flavour to make the icing if it has to be white. (So
> dark chocolate is out I think).
>
> Thanks!

Not many flavors will compliment all three of the ones you already have.
How about just a hint of amaretto? I'd go very light with it so as not to
overpower the other taste in a bite.
Ed

http://pages.cthome.net/edhome

at Mon, 19 Jul 2004 21:01:27 GMT in
>,
(Compmouse) wrote :

>I'm making a cake and need some opinions on flavourings.
>
>It's going to be a chocolate and vanilla cake (half chocolate half
>vanilla), with strawberry coulis type filling. These cannot be changed,
>however, I need an idea on what flavour to make the icing if it has to
>be white. (So dark chocolate is out I think).
>

Rosewater. It'll lend an exotic touch, leave people guessing what that
flavour was, and complement everything you named perfectly. Don't be heavy-
handed. A tsp rosewater per cup of icing will be more than plenty.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

at Mon, 19 Jul 2004 21:01:27 GMT in
>,
(Compmouse) wrote :

>I'm making a cake and need some opinions on flavourings.
>
>It's going to be a chocolate and vanilla cake (half chocolate half
>vanilla), with strawberry coulis type filling. These cannot be changed,
>however, I need an idea on what flavour to make the icing if it has to
>be white. (So dark chocolate is out I think).
>

Rosewater. It'll lend an exotic touch, leave people guessing what that
flavour was, and complement everything you named perfectly. Don't be heavy-
handed. A tsp rosewater per cup of icing will be more than plenty.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

On Mon, 19 Jul 2004 17:01:27 -0400, "Compmouse"
> wrote:

>I'm making a cake and need some opinions on flavourings.
>
>It's going to be a chocolate and vanilla cake (half chocolate half vanilla),
>with strawberry coulis type filling. These cannot be changed, however, I
>need an idea on what flavour to make the icing if it has to be white. (So
>dark chocolate is out I think).
>
>Thanks!
I second Kate's idea of white chocolate- my first thought was a white
chocolate ganache. I think three flavours is more than enough;
another would be too many.
CJ

"Compmouse" wrote ..
> however, I
> need an idea on what flavour to make the icing if it has to be
white.

Orange zest added to white frosting would compliment all flavors.

In article >, "CaptCook" >
wrote:

> "Compmouse" wrote ..
> > however, I
> > need an idea on what flavour to make the icing if it has to be
> white.
>
> Orange zest added to white frosting would compliment all flavors.

I think the orange zest with white chocolate frosting would be
amazing.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

> I think the orange zest with white chocolate frosting would be
>amazing.
>
> Regards,
> Ranee

Not sure how you mean "amazing" (positively or negatively) but citrus and
berries do not compliment each other.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Ahh Jerry, my favourite resident chef! Thanks for the support. I think
this'll work out.

--
Compmouse
Come visit KittyRealm, an active and friendly Sanrio Community
(http://pub37.ezboard.com/bkittyrealm)
"Jerry Avins" > wrote in message
...
> altheim wrote:
>
> ...
>
> > I have even greater doubts about using it with strawberry. In fact,
> > I'm not even convinced that strawberry is the best choice to go with
> > chocolate and vanilla; for that hint of fruity tartness to complement
> > the musky flavour of chocolate, the less powerfully flavoured but
> > highly piquant redcurrant coulis would be much better
> > (IMO of course).
> >
> > This taste combination shouldn't be spoilt by adding in yet another
> > aroma. If you are cooking for adults I suggest you flavour your
> > frosting with lemon.
>
> Theory is good, but it should never supersede fact. Vanilla-chocolate-
> strawberry is a popular ice cream flavor combination, and I have eaten
> it with amaretto liqueur topping. It wouldn't be my first choice, but at
> least one chef thought it a good idea.
>
> Jerry
> --
> Engineering is the art of making what you want from things you can get.
> ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
>

Ahh Jerry, my favourite resident chef! Thanks for the support. I think
this'll work out.

--
Compmouse
Come visit KittyRealm, an active and friendly Sanrio Community
(http://pub37.ezboard.com/bkittyrealm)
"Jerry Avins" > wrote in message
...
> altheim wrote:
>
> ...
>
> > I have even greater doubts about using it with strawberry. In fact,
> > I'm not even convinced that strawberry is the best choice to go with
> > chocolate and vanilla; for that hint of fruity tartness to complement
> > the musky flavour of chocolate, the less powerfully flavoured but
> > highly piquant redcurrant coulis would be much better
> > (IMO of course).
> >
> > This taste combination shouldn't be spoilt by adding in yet another
> > aroma. If you are cooking for adults I suggest you flavour your
> > frosting with lemon.
>
> Theory is good, but it should never supersede fact. Vanilla-chocolate-
> strawberry is a popular ice cream flavor combination, and I have eaten
> it with amaretto liqueur topping. It wouldn't be my first choice, but at
> least one chef thought it a good idea.
>
> Jerry
> --
> Engineering is the art of making what you want from things you can get.
> ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
>

I am just barging in but, white chocolate is a great idea if you want to
stick to what you have. You can make it a mousse instead of ganache,
depending on usage. Of course there is always butter cream. Not perfectly
white but always delicious.
"CaptCook" > wrote in message
...
> "Compmouse" wrote ..
> > however, I
> > need an idea on what flavour to make the icing if it has to be
> white.
>
> Orange zest added to white frosting would compliment all flavors.
>
>

I am just barging in but, white chocolate is a great idea if you want to
stick to what you have. You can make it a mousse instead of ganache,
depending on usage. Of course there is always butter cream. Not perfectly
white but always delicious.
"CaptCook" > wrote in message
...
> "Compmouse" wrote ..
> > however, I
> > need an idea on what flavour to make the icing if it has to be
> white.
>
> Orange zest added to white frosting would compliment all flavors.
>
>

You can make buttercream perfectly white using the Wilton recipe.

--
Compmouse
Come visit KittyRealm, an active and friendly Sanrio Community
(http://pub37.ezboard.com/bkittyrealm)
"liznkev" > wrote in message
news:VzxLc.31489$Sh.21729@lakeread06...
> I am just barging in but, white chocolate is a great idea if you want to
> stick to what you have. You can make it a mousse instead of ganache,
> depending on usage. Of course there is always butter cream. Not
perfectly
> white but always delicious.
> "CaptCook" > wrote in message
> ...
> > "Compmouse" wrote ..
> > > however, I
> > > need an idea on what flavour to make the icing if it has to be
> > white.
> >
> > Orange zest added to white frosting would compliment all flavors.
> >
> >
>
>

You can make buttercream perfectly white using the Wilton recipe.

--
Compmouse
Come visit KittyRealm, an active and friendly Sanrio Community
(http://pub37.ezboard.com/bkittyrealm)
"liznkev" > wrote in message
news:VzxLc.31489$Sh.21729@lakeread06...
> I am just barging in but, white chocolate is a great idea if you want to
> stick to what you have. You can make it a mousse instead of ganache,
> depending on usage. Of course there is always butter cream. Not
perfectly
> white but always delicious.
> "CaptCook" > wrote in message
> ...
> > "Compmouse" wrote ..
> > > however, I
> > > need an idea on what flavour to make the icing if it has to be
> > white.
> >
> > Orange zest added to white frosting would compliment all flavors.
> >
> >
>
>

In article >, "Compmouse"
> wrote:

> You can make buttercream perfectly white using the Wilton recipe.

Yeah, but the Wilton recipe doesn't include any real butter, and
doesn't use traditional buttercream method. I hate the way it tastes,
and would rather have slightly off white, or perhaps use stabilized
whipped cream or something other than crisco in crosting.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

Well to each there own; you certainly don't have to eat it. Everyone I know
likes the icing.

--
Compmouse
Come visit KittyRealm, an active and friendly Sanrio Community
(http://pub37.ezboard.com/bkittyrealm)
"Ranee Mueller" > wrote in message
...
> In article >, "Compmouse"
> > wrote:
>
> > You can make buttercream perfectly white using the Wilton recipe.
>
> Yeah, but the Wilton recipe doesn't include any real butter, and
> doesn't use traditional buttercream method. I hate the way it tastes,
> and would rather have slightly off white, or perhaps use stabilized
> whipped cream or something other than crisco in crosting.
>
> Regards,
> Ranee
>
> --
> Remove do not and spam to e-mail me.
>
> "The God who made the world and everything in it, being Lord of
> heaven and earth, does not live in shrines made by man." Acts 17:24

Well to each there own; you certainly don't have to eat it. Everyone I know
likes the icing.

--
Compmouse
Come visit KittyRealm, an active and friendly Sanrio Community
(http://pub37.ezboard.com/bkittyrealm)
"Ranee Mueller" > wrote in message
...
> In article >, "Compmouse"
> > wrote:
>
> > You can make buttercream perfectly white using the Wilton recipe.
>
> Yeah, but the Wilton recipe doesn't include any real butter, and
> doesn't use traditional buttercream method. I hate the way it tastes,
> and would rather have slightly off white, or perhaps use stabilized
> whipped cream or something other than crisco in crosting.
>
> Regards,
> Ranee
>
> --
> Remove do not and spam to e-mail me.
>
> "The God who made the world and everything in it, being Lord of
> heaven and earth, does not live in shrines made by man." Acts 17:24

Thanks for all your suggestions, I went with the plain buttercream option
since there would be little kids eating the cake as well and I wanted them
to enjoy it.

Here are a couple of pictures of the cake:
http://personal.compmouse.com/Food/C...Cake080704.jpg
http://personal.compmouse.com/Food/C...CakeInside.jpg

The inside didn't turn out as perfectly as I would have liked, however I did
change things around a bit since the original design was meant for a round
cake instead of rectangular one.
--
Compmouse
Come visit KittyRealm, an active and friendly Sanrio Community
(http://pub37.ezboard.com/bkittyrealm)
"Compmouse" > wrote in message
.. .
> I'm making a cake and need some opinions on flavourings.
>
> It's going to be a chocolate and vanilla cake (half chocolate half
vanilla),
> with strawberry coulis type filling. These cannot be changed, however, I
> need an idea on what flavour to make the icing if it has to be white. (So
> dark chocolate is out I think).
>
> Thanks!
>
> --
> Compmouse
> Come visit KittyRealm, an active and friendly Sanrio Community
> (http://pub37.ezboard.com/bkittyrealm)
>
>

Compmouse wrote:

> Thanks for all your suggestions, I went with the plain buttercream option
> since there would be little kids eating the cake as well and I wanted them
> to enjoy it.
>
> Here are a couple of pictures of the cake:
> http://personal.compmouse.com/Food/C...Cake080704.jpg
> http://personal.compmouse.com/Food/C...CakeInside.jpg
>
> The inside didn't turn out as perfectly as I would have liked, however I did
> change things around a bit since the original design was meant for a round
> cake instead of rectangular one.

What a shame! To think of eating such a work of art instead of framing
it! It is truly a labor of love. Congratulations on a wonderful job!

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯