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indydebi
Forum Matriarch
Joined: Jul 07, 2006
Posts: 23733
Location: Indianapolis IN
Birthday: Jan 19
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 Posted:
Fri Nov 13, 2009 4:19 pm |
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| FlourPots wrote: | | Didn't miss it, but didn't think adding pudding would be advised for a mix that already contained it. |
I asked a co-worker what cake mix she used once. She said, "The one wiht the pudding in it." I said, "Dont' they ALL have pudding in them anymore?" 
If the cake mix you're using ...... with pudding ..... isnt' dense enough, why not add a package of pudding and the extra egg? A cake mix has flour in it but the doctored mix recipes I've seen add flour to it.
I tend to be a "why not?" type of person. I rarely think along the lines of "can I?" but more along the lines of "why not?"  |
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grammynan
Regular Member
Joined: Mar 15, 2007
Posts: 121
Location: Stewartstown, PA
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Fri Nov 13, 2009 4:32 pm |
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With so many suggestions you just have to experiment and find one way you like best.
When I want a denser cake I add a box of pudding and and extra egg. It cuts very clean with almost no crumbs. |
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FullHouse
Forum Addict
Joined: Oct 08, 2008
Posts: 613
Location: USA
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Fri Nov 13, 2009 4:40 pm |
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I like WASC versions, my go to base recipe for most cakes. Check the gourmet flavors thread for many many ideas. You can add 4 oz melted white or dark choc for each box of mix used to WASC to make it even more durable.
Edited to add: http://cakecentral.com/cake-de.....ml+flavors |
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bobwonderbuns
Forum SuperStar!
Joined: Nov 17, 2006
Posts: 6234
Location: one block from the edge of the earth...
Birthday: Nov 01
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Fri Nov 13, 2009 4:58 pm |
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I agree with the extra box of pudding, but I also use sour cream too, which makes cakes very dense (and delicious!)  |
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lrlt2000
Regular Member
Joined: Jun 15, 2006
Posts: 131
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Fri Nov 13, 2009 5:58 pm |
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WOW! Thank you all for such great suggestions! I don't know what I am going to try! Well, my test cake will have many many layers, so maybe I'll try a FEW and see which one comes out the best!
Now. . . as for how to keep track of which layers are which!  |
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lrlt2000
Regular Member
Joined: Jun 15, 2006
Posts: 131
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Sun Nov 15, 2009 11:30 am |
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I actually tried something else today--I mixed a pound cake box mix with a regular super moist mix, adding all the ingredients called for together. It looks marvelous!
I won't be able to comment on taste until I complete the whole cake, which will be at least a few days. |
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KarolynAndrea
Junior Member
Joined: Aug 14, 2007
Posts: 31
Location: Philadelphia, PA
Birthday: Jul 10
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Tue Nov 17, 2009 11:06 am |
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I actually Googled this about a year ago and found a great recipe. I have been using it ever since with rave reviews.
Add to the cake mix, ALONG WITH THE INGREDIENTS ON THE BOX:
1 cup of flour
3/4 cup of sugar
1 tsp. baking powder
1 stick (1/2 cup) butter
an extra 2/3 cup of water.
I put the mix in the bowl and add the flour, sugar and baking powder. Then I add the water and oil called for on the box and mix for 10 seconds until it is wet. Then I mix in the stick of softened butter. (I stick it in the microwave for 10 sec. if it is hard.) Then mix in the eggs, 1 at a time, whatever amount is called for on the box. Then I slowly add the 2/3 cup of water and beat for about 2 minutes.
It does take longer to cook, at least an extra 10 minutes.
This has worked great for me and has held up very well with the stacked cakes and fondant covered cakes I do.
Good luck! |
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sherrycanary62
Frequent Member
Joined: Oct 06, 2009
Posts: 305
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Mon Nov 23, 2009 4:47 am |
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| Kerry_Kake wrote: | Can I add a total different outlook to this???
I use the WASC recipe on this site and THEN right after it is baked I take it out of the oven and place a clean towel over top and press the cake down. I let it cool 10 min then flop it out and wrap it in seran wrap. There is no need to level because the cake will be perfectly level and it also makes the cake dense and air bubble free. Great for carving!
What do you experts think of this? 
edited to say: Great pic indydebi |
I squash my cakes too!! does this really make a cake more dense? I "seem" to think so, but its something I happened upon in the first few days of researching cake decorating so maybe I just "think" it does cuz someone who has more experience said it did? I definately will try the pudding and extra egg.
Another question...I thought I read somewhere that if you add a little less oil to a cake mix that it would make it more dense, but when I tried this on my last cake, it just basically crumbled when trying to ice it...it was moist, I could squish it together and it would hold, but it was crumbly...so should I not subtract oil from a recipe? was that my error?
TIA for all your advice |
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Kerry_Kake
Frequent Member
Joined: Feb 18, 2009
Posts: 277
Location: New Brunswick, Canada
Birthday: Oct 04
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Mon Nov 23, 2009 5:08 am |
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