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Tried box mixes with coffee creamers this weekend...

post #1 of 3
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I made a white box cake with French Vanilla creamer and a chocolate one with Chocolate Cream creamer. The white cake was very good, the chocolate one just tasted like a box cake....I wasn't impressed.

But my main problem was that the cakes were too soft and fluffy; they weren't dense enough. They were falling apart. It was very hard to frost them and even with a crumb coat I had trouble keeping chocolate crumbs out of the BC.

Anyone know if there is a way to make these doctored cake mixes more dense?

Thanks!
Courtney
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Courtney
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post #2 of 3
I always add an extra egg and a small box of pudding mix to my cake mixes. That will give you a cake that is more dense.
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My Weight Loss Support Group is The Chunky Monkeys!
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post #3 of 3
I did a wedding cake sampling this weekend...I substituted the oil with butter and it seemed a little more dense. I guess the bride liked it because I got the order! icon_smile.gif
traci
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