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doctored cake mix...a question

post #1 of 3
2/9/06 at 8:51pm
Thread Starter 
What is the goal of a doctored cake mix?

Is it to achieve that desired pound cakey all butter cake texture?
Is it to achieve better flavor?
Is it to achieve lighter cake like those made with cake flour?

What exactly is it supposed to make the cake taste like?

If it is to achieve a pound cake texture then I don't really go for that texture?

I am asking because I forget what enhanced recipe I used but the cake came out pound cakey and I don't really like that in a cake. I do prefer the lightness of a cake. I would like it if I needed to stack a cake or carve it for some reason but not my first choice in a dessert.

I do like the pound cake type texture for use with fruit and sweetened whip cream. I like that.
mami2sweeties

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mami2sweeties

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post #2 of 3
2/9/06 at 9:06pm
hiya mami,
I use the cake mix extender recipe on this board for well extending a cake mix. I find that I can get a decent 9x13 from an extended cake mix where I only get a flat "brownie" from just the mix. Also with the extender or Doctoring, you can pretty much customize a cakes flavor or texture by what you add. Lets say I use coconut milk or buttermilk or eggnog or liquid flavored coffee creamers instead of the milk or water. That in effect would be "doctoring". So IMHO "doctoring" is "tweaking" a recipe for your purposes at the time.
Just to clarify, when I use those sweeter additions I adjust the rest of the ingredients accordingly so I don't have a giant gooey lump of sticky mess that even the dogs won't touch on my counter.
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post #3 of 3
2/10/06 at 6:14am
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Is it to achieve that desired pound cakey all butter cake texture?


Yes, sometimes a denser cake is required, especially when it comes to stacking or creating a 3-D cake.
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Is it to achieve better flavor?


Yes, a simple and easy doctoring method to a chocolate cake made with a devil's food cake mix would be to use butter in place of the oil and to add some chocolate syrup to it for an extra chocolatey taste. This would make it taste a little better but not make the cake too dense.
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Is it to achieve lighter cake like those made with cake flour?


Me personally, I have yet to achieve a good scratch cake so can't give you a good answer for that.

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What exactly is it supposed to make the cake taste like?


Whatever your little heart desires it to taste like. icon_smile.gif
"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"
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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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