Posts by kimbm04r

When you "extend" a cake mix, what type of pudding do you use, instant, cook or does it matter? I have got my cake mix bought again and was thinking about trying the recipe that bmoser23 posted but not sure what kind of pudding to use. ...

Thanks everyone. I was afraid of that. When I bought them, I didn't realize they were a butter recipe and I didn't have the butter needed for them. I went ahead and used the only regular mix I had and didn't put any oil in it to see...

Yesterday I baked a 6" cake using BC Butter Recipe Yellow Mix and instead of using the 1/2 cup of butter I used a 1/2 cup of oil. I didn't have any problem with it baking. Today I do another batch of the same cake mix but instead of...

I am interested in the answer to this question as well.

You could also consider making the base tier a dummy cake and then use the top 2 tiers as is. You will still have the basic design but not as much cake.

I have frozen cakes on several occasions. When I have extra batter, I bake a six inch layer and put it in the freezer just in case I need a quick cake for some unforseen reason in the future. I came in handy this weekend. My daughter...

I have been reading the SPS post and have a question. I am making my first wedding cake this month which will have a 6" and a 10" tier with a 14" dummy base. I am going to order the SPS system for stacking these and have a question...

Thanks Edna. I haven't viewed it yet (waiting till my hubby goes to bed so I don't have to use my earphones) but I am sure it will be just as great as your other videos. This comes at a great time for me as I got my first order for a...

I try to use 10X Powdered Sugar and then I don't sift it at all.

Thanks. The stems are made from floral wire that I wrapped in floral tape. I used the instructions from the Wilton Beautiful Gum Paste Flowers Cutter Kit book.