Doctoring Up A Cake Mix! Again!

Baking By ConnieB Updated 20 Sep 2006 , 1:35pm by Krisy

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ConnieB Posted 18 Sep 2006 , 11:43pm
post #1 of 13

OK, I have been reading post about adding pudding, eggs, and other things to cake to make them taste better and have a better or different texture.

My question is, if you add a box of pudding and an egg, can I also add the flavored coffee creamer? or is this overkill? I want a good taste but I dont want to over do it! icon_wink.gif

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12 replies
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ConnieB Posted 18 Sep 2006 , 11:51pm
post #2 of 13

Here goes that pesky little frog again! icon_lol.gif

BUMP!

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xandra83 Posted 18 Sep 2006 , 11:56pm
post #3 of 13

The pudding doesn't add any extra flavor, really, it just adds moisture. Same with the egg. I think the coffee creamer is added to add flavor to the cake. i think it would be fine since those ingredients are for different purposes.

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madicakes Posted 19 Sep 2006 , 12:01am
post #4 of 13

I used a french vanilla cake mix, added french vanilla pudding mix and an extra egg last night. Also substituted 1/2 cup of my water with the flavored coffee creamer. Turned out GREAT!

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denise2434 Posted 19 Sep 2006 , 12:03am
post #5 of 13

Ditto with xandra83 thumbs_up.gif

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ConnieB Posted 19 Sep 2006 , 12:06am
post #6 of 13

OK, thank y'all so much! icon_biggrin.gif

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Krisy Posted 19 Sep 2006 , 10:21pm
post #7 of 13

Do you just add the egg and pudding mix...as extra, still add everything the box says?

What if you are doing 2 cake mixes...is it them 2 boxes pudding and 2 extra eggs.

I'm sure that's so stupid....but I'm totally new.

THANKS!

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denise2434 Posted 19 Sep 2006 , 10:56pm
post #8 of 13

Hi Krisy!! Welcome to CC!!!! icon_biggrin.gif


Yep you add the extra egg, pudding and everything that the box calls for. If you use 2 cake mixes you would use 2 puddings and 2 extra eggs. I also use milk in the place of water. If you have any more question just let us know.


Hope that helps thumbs_up.gif , ~Denise

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Krisy Posted 19 Sep 2006 , 11:28pm
post #9 of 13

HOT Avatar.

Thanks so much! You gals are awesome!

Off to doctor my cake!!

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Krisy Posted 19 Sep 2006 , 11:35pm
post #10 of 13

Another silly question....What Milk should I use. We have whole and skim in the house.


Also...

What's the best way to store the cake?? With and without frosting.

thank you so very,very much!

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auntsushi Posted 19 Sep 2006 , 11:37pm
post #11 of 13

See, Krisy, I told you everyone would help you with the pudding question !!! You silly girl icon_smile.gif

Suzanne

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ConnieB Posted 20 Sep 2006 , 12:51pm
post #12 of 13
Quote:
Quote:

Another silly question....What Milk should I use. We have whole and skim in the house.




I use skim milk because that is what I always keep in the house, I'm sure it does not matter, I just always try to cut the fat as much as I can. icon_lol.gif



Quote:
Quote:

What's the best way to store the cake?? With and without frosting




I have only heard about storing cakes without frosting....I wrap tightly in saran wrap then cover the outside in tinfoil (spl) and I have never had any problems. thumbs_up.gif

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Krisy Posted 20 Sep 2006 , 1:35pm
post #13 of 13

Thanks ladies.

You are the greatest!!
I'm so glad I found this site!

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