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Favorite Cake Mix - Page 3

post #31 of 50
3/29/05 at 7:16am
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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post #32 of 50
3/29/05 at 7:19am
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!
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"Action is the foundational key to all success. ~ Pablo Picasso"
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post #33 of 50
3/29/05 at 7:22am
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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post #34 of 50
3/29/05 at 7:29am
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!
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post #35 of 50
3/29/05 at 7:32am
The white chocolate sounds yummy! Of course, anything chocolate sounds yummy to me! icon_lol.gif
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post #36 of 50
3/29/05 at 7:42am
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
3/29/05 at 8:04am
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.
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post #38 of 50
3/29/05 at 8:12am
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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post #39 of 50
3/29/05 at 8:20am
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
3/29/05 at 1:33pm
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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post #41 of 50
3/29/05 at 6:40pm
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'!
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post #42 of 50
3/29/05 at 8:33pm
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
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post #43 of 50
3/29/05 at 9:12pm
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!!
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post #44 of 50
3/29/05 at 9:35pm
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!
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post #45 of 50
3/29/05 at 10:09pm
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.
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