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Favorite Cake Mix - Page 3

post #31 of 50
I need more cake orders so I can try more of these cake recipes! I'm getting blamed for everyone gaining weight around here! icon_lol.gif

Debbie
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Hope your day is a piece of cake!
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post #32 of 50
LOL- I know it's hard to get my fellow employers around my cube to eat cake anymore.... but there are plenty of people on my floor that will still eat cake. All I have to do is put the cake out in the main hallway on the free for all food table and it goes fast!
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #33 of 50
Mine always goes ~ I just have to hear how i'm making everyone fat! icon_lol.gif You can always tell when one of the ladies is getting close to her time ~ i get asked "Don't you need to try a new chocolate cake recipe out soon?" or something along those lines. Of course I have to oblige them! icon_wink.gif

Debbie
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Hope your day is a piece of cake!
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post #34 of 50
m0use you mixed the buttercream recipe w/ the white chocolate? That sounds real yummy!! Does it crust good? I won't use it on this wedding cake but I might use it (if I like it) on the one in June. Sounds really good. I love the dr'd cake book too. The hummingbird cake is very good too! When I bake it from scratch I have to put about 15 ingredients in it. With the cake mix recipe I think I only use about 6 ingredients. Big difference! And it tastes just as good as the scratch cake but alot moister!!!!! mmmm good!
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #35 of 50
The white chocolate sounds yummy! Of course, anything chocolate sounds yummy to me! icon_lol.gif
Hope your day is a piece of cake!
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Hope your day is a piece of cake!
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post #36 of 50
Tcturtleshell- when I made the icing I added about a tablespoon of meringue powder into the icing to make sure that it crusted. But I have made the Orange Cream Cheese icing but with lemon instead and it did slightly crust.
The best thing I guess would be is to make a trial run with the icing and see what happens. When I added the meringue powerder it crusted very well!
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #37 of 50
Can't recall where I saw all the questions/comments on crumbcoating so I'll make mine here. I don't have to crumb coat when I use Wilton's cake release. My sister won't use it because she thinks it's too expensive. Personally it's well worth it to me and with time I've learned how little I need to do the sides of my pan so a bottle lasts a long time. I saw a recipe someone posted for home made cake release and I'll have to look back in the posts and find it. It's sure worth trying. Now the spray stuff I would not recomend. I'm talking about Baker's Joy non-stick spray with flour. It went everywhere!! Plus it choked me!! Cake release glides on with a paper towel and bakes my sides evenly golden and sealed with no crumbs. I love the stuff.
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #38 of 50
I use the spray on store brand cake release. It works great and costs 1/2 as much as the name brand.

Deb
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Hope your day is a piece of cake!
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post #39 of 50
Quote:
Quote:

Make your own... that is what I do and I love it .. I put Parchment paper on the bottom of my pans and then the cake release on the sides and it all comes out nicely and there is no broken sides...


1 cup white crisco
1 cup vegetable oil (liquid oil)
1 cup flour

Mix it all up with your mixer and put it in the container with a lid and sit in the cabinet... You may have to stir once in a while .. GET you a good pastry brush to paint it on with or a paper towel...




It is under the General Forum, it is called baking questions. The recipe was posted by Ladycake.
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #40 of 50
Thank you Mouse! I hadn't had a chance to look yet. I'm making some this evening. Ü
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #41 of 50
Hey Mouse,
I'm having the crusting problems after icing the cake. I haven't been using meringue powder but I am going to use it when I make the icing for the wedding cake. I guess it's not crusting because of the humidity in Louisiana. It's terrible! That orange sounds very good!

Carol Ann,
I use the cake release too. I won't use anything else. I use my hands to spread the release. I waste less that way. When I use a paper towel the towel absorbs too much of the release. I tried the sprays but they were to wet & made me choke too LOL!! Plus I think they stink! Won't use em'!
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #42 of 50
My favorite is Betty Crocker's Golden Vanilla. Once I discovered it I stopped finding it in the stores around me. I emailed Betty Crocker to see if they were taking it off the shelves but they said no and I should be able to get it a a whole list of stores. Well I'm still having problems finding it. What a pain. icon_cry.gif
Amy
post #43 of 50
I definately know how that is....our commissary does that, gets you hooked on something and stops selling it. In the states it happened too, but at least I could go to the Acme (Albertsons Grocery Store) and they would have it, they always had the new and good stuff, but you pay like 50-70% more for it, but it was worth it when I wanted something. I guess my mom spoiled me as I was growing up, because I would always get the name brand items, and wont try anything esle, I would do without first, so thats why i would go to Acme and pay more for what I wanted as long as they had it!!
post #44 of 50
Caligirl, I too found the Golden Vanilla to be a favorite now. Have been using it for a bit, then Wally World decided not to stock it for about a month...it's back! So, I'm going to stock up on a few and keep in the freezer!
post #45 of 50
Quote:
Originally Posted by thecakemaker

I use the spray on store brand cake release. It works great and costs 1/2 as much as the name brand.

Deb



I use the wilton cake release and its pretty expensive at 3.99 and coats 17 pans - what spray on do you use? And it really works just as effectively? I'm always looking to cut costs.
My KISS Method - Keep It Simple Shugga
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My KISS Method - Keep It Simple Shugga
www.geocities.com/puresugarbyriccarda
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