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Moist cake mix cakes - Page 2

post #16 of 89
2/14/05 at 12:21pm
Thread Starter 
Trust me when I say you will be amazed with the results. In fact, I just baked some cakes last night to freeze ahead for this Friday. When I was moving the cakes around to level them and then put them back on the cooling rack- you could actually hear the moistness in the cakes. In fact one layer (12") was soooo moist that it broke apart on me icon_cry.gif So I got to eat a piece of it- and boy was it GOOD, it was a melt in your mouth moist. (I make mine with ricemilk/water mix.) My husband and 4.5 year old son also liked the cake as well. It was soo good, you did not need icing on it. icon_biggrin.gif Yummy! Yummy!
"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 #17 of 89
2/14/05 at 1:11pm
I put a good sized dollop of sour cream! Everyone just loves them plus it give the cake a little rise-very moist and delicious. icon_lol.gif
What you do may be a "little thing" but "little things" add to alot!
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What you do may be a "little thing" but "little things" add to alot!
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post #18 of 89
2/14/05 at 2:14pm
Has anyone heard of adding "mayo" to a cake mix? I have heard it helps keep chocolate cake moist. I've tried many additives but not mayo. The thought of it sends chills down my spine! Just curious??!! happy baking, Missey icon_biggrin.gif
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #19 of 89
2/14/05 at 2:16pm
I have never done this myself, but i have heard of adding mayo to cakes.
Becky D
cakeconfections@gmail.com
www.cakeconfections.net
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Becky D
cakeconfections@gmail.com
www.cakeconfections.net
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post #20 of 89
2/14/05 at 2:39pm
I've heard of it too, I have a recipe for a chocolate mayo cake somewhere but have never had the nerve to try it-I don't eat cake so I would have to find a guinea pig-certainly not a customer! My family is not big on cake-they just like the scraps when I level or carve out a cake! But I guarantee the sour cream!
What you do may be a "little thing" but "little things" add to alot!
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What you do may be a "little thing" but "little things" add to alot!
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post #21 of 89
2/14/05 at 2:50pm
Don't let it gross you out- Mayonnaise is nothing more than whipped eggs and oil- sound familiar???? Oh yeah!! Staples in our cakes.

Mayo is an acceptable substitute when you run out of eggs (for cakes only). 2T mayo = 1 egg

And just so you'll feel better and have the knowledge first hand (never take my word for anything- test things out for yourself so you'll feel better about it all):

Mayo recipe

2 yolk of eggs
1/8 teaspoon of salt
1.5 cup of vegetable oil
4 teaspoon of lemon juice

Put the egg yolks in a small bowl, add the salt and a half teaspoon lemon juice, and mix well. Add the oil gradually, drop by drop at first, but faster as you proceed, and stir constantly. As the mixture thickens, thin it with lemon juice. Add oil and lemon juice alternately until all is used, stirring or beating constantly. Keep well covered and in a cool place when not in use. Mayonnaise may be made more economically and in less time by using the whole egg, as the white of egg takes up the oil more readily than does the yolk used by itself, and it also takes up more oil proportionately than the yolk. However, the color and the flavor will not be quite so rich as when the yolks only are used; but this lack of color can be overcome by the use of a little vegetable butter coloring, and the difference is not noticed by many.
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post #22 of 89
2/14/05 at 2:50pm
I'll have to try the sour cream...sounds good! Do you just add a dallop to a cake mix, along with the other ingredients it call for on the box?

Missey
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #23 of 89
2/14/05 at 4:05pm
I've added up to a whole 16 ounce container with great results. Your cake will take longer to bake. Be prepared for that.
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post #24 of 89
2/14/05 at 5:55pm
I just stumbled on to this website. It's really great. You guys have some awesome cakes! Regarding cake mix cakes...Have you heard of this cookbook...The Cake Mix Doctor, By Anne Byrn. It's all about cake mix that is doctored up so that the cakes taste as if they were made from scratch! I love this book I had it for a couple of years. I recommend it for anyone who want to save time yet not compromise the taste of baked cakes.

cindy531 thumbs_up.gif
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post #25 of 89
2/14/05 at 6:56pm
I have that cake book too-the cappaciano cake is great from what I've heard from a friend I made it for. Lots of ideas!! I just add a good sized spoon of sour cream to my cake-it does not take longer to bake that way and is really moist.
What you do may be a "little thing" but "little things" add to alot!
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What you do may be a "little thing" but "little things" add to alot!
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post #26 of 89
2/14/05 at 9:54pm
I'm assuming most of you receive the cake mix doctor e-newsletter? There's always good stuff in it.

That book is great. But sometimes you just want a basic doctoring.
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post #27 of 89
2/16/05 at 10:42am
Thread Starter 
Just to let people know- the cake that I made that fell apart on 02/13. I placed it in a ziploc and last night I opened it up and the cake was almost soggy it was so moist. icon_surprised.gif That's how moist you can get your cake mix cakes! thumbs_up.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"
"Action is the foundational key to all success. ~ Pablo Picasso"
Reply
"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"
Reply
post #28 of 89
2/23/05 at 9:23pm
I'm so glad I can come back to the posts time after time! I forgot about this one! I'm going grocery shopping Fri. I can pick some flavored creamer up & try this!!! Also I made the yellow cake mix in the Cake mix dr.'s book & I went further adding milk instead of water & butter instead of oil..... my goodness is it a great cake!! So bright & golden yellow! That's the yellow cake I will use from now on! I just don't like the taste of almond icing though. I would rather have any flavor but that. It's ok in cakes but not icings, that's just for my taste buds. Keep those great recipes & add in advice coming!!
"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 #29 of 89
2/24/05 at 12:46pm
I used Vanilla Caramel Coffeemate yesterday in some icing I made.

Wonderful!!
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post #30 of 89
2/24/05 at 12:58pm
cali4dawn,
I have the cake mix Dr. book but I don't know the website. I would to get e-newsletters. Can you give this site to me?
Thanks
Carrie
"Money is the root of all evil- so I try to spend it before it corrupts me." Unknown
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"Money is the root of all evil- so I try to spend it before it corrupts me." Unknown
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