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What are your tips for making cake mix taste like scratch? - Page 2

post #16 of 56
I always say when asked that I start with a commercial mix because it allows a moister cake that keeps for a longer period. I then make it my own and add my own ingredients and when I do the extender I add flour, salt, sugar, etc.
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post #17 of 56
My secret recipe includes instnt pudding and sour cream.
post #18 of 56
I use buttermilk and plain vanilla yogurt.
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post #19 of 56
There was a thread similar to this on a while back.. And the was someone who added cream cheese & a few other thinds I tried it ince & it turned out fabulous. I will dig up the recipe & post it on this thread.
post #20 of 56
Quote:
Originally Posted by jovigirl

There was a thread similar to this on a while back.. And the was someone who added cream cheese & a few other thinds I tried it ince & it turned out fabulous. I will dig up the recipe & post it on this thread.



icon_surprised.gif That would be great. Thanks Jovigirl!!
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post #21 of 56
A tip, when I use butter I use it at room temp. Also the eggs at room temp. IMHO sour cream brings a cake alive! Yummy! icon_smile.gif I will have to try creamcheese. Sounds great!
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post #22 of 56
In seven years I've only used Betty Crocker and I almost always add nothing and I have only ever gotten rave reviews icon_smile.gif
I love the art of buttercream...
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I love the art of buttercream...
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post #23 of 56
One ingredient that I add, along with the extra eggs, oil, milk and sour cream, is a packet of Dream Whip. Janice
post #24 of 56
Thread Starter 
Quote:
Originally Posted by CakemanOH

I always say when asked that I start with a commercial mix because it allows a moister cake that keeps for a longer period. I then make it my own and add my own ingredients and when I do the extender I add flour, salt, sugar, etc.



Hi CakemanOH,
Thank you for replying...wow! I think I opened a can of worms..but for a good thing icon_biggrin.gif Would you mind sharing what you add to your cake mix and your recipe for your extender? Is it the same whether its vanilla or chocolate cake mix? Thanks so much!!!

Naty
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post #25 of 56
Thread Starter 
Quote:
Originally Posted by veejaytx

One ingredient that I add, along with the extra eggs, oil, milk and sour cream, is a packet of Dream Whip. Janice



Hi veejaytx,
Thank you for your reply!! Just wondering what does the extra egg and dream whip do to the cake? Also, you do this no mater what flavor cake mix it is?

Thanks again,
Naty
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post #26 of 56
Thread Starter 
This is for all of you that replied........THANK YOU for sharing your knowledge!!!!!!!!! I can't thank you all enough thumbs_up.gif

Naty
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post #27 of 56
Thread Starter 
This is for all of you that replied........THANK YOU for sharing your knowledge!!!!!!!!! I can't thank you all enough thumbs_up.gif

Naty
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Smile..... it does wonders for you & others!
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post #28 of 56
Veejaytx~ Please share that dream whip with us. It is the same as sourcream? Sounds divine! Thanks~ Your old friend, ~TC~
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post #29 of 56
The book Cake Doctor is wonderful
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post #30 of 56
The Dream Whip is part of the recipe I got when I took my one little cake decorating class (at the senior center). I use one package, just dump it in with the cake mix, and yes I use it no matter what flavor the cake may be. Also, I actually buy the Kroger brand (If you have that available) it is just as good and less expensive than the brand name.
It isn't like sour cream, it is made to be whipped and used like Cool Whip, but add it to the cake mix dry from the envelope.

I've left it out a time or two, and find that it makes my cakes bake higher and more level, less crumbly, as well as tasting better. I did not put it in the cake I used for the purse and would not use it in anything that needs to be really dense. HTH
Janice

Forgot the ? about the egg. I always use 4 eggs, makes the cakes more moist and richer.
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