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Moist cake mix cakes - Page 4

post #46 of 89
3/11/05 at 12:38pm
Quote:
Originally Posted by Mchelle

I certainly did not mean to imply that all southerns buy cakes with their tires.



LOL, that statement made me almost spit tea out of my nose icon_smile.gif
Sorry to be so touchy...
You didn't offend me, just found the statement a little odd.
No bid deal. icon_smile.gif
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post #47 of 89
3/11/05 at 1:16pm
When I use syrup, I place it in a zip-lock bag, cut just a teeny bit off the corner, and use this to squirt onto the cake. I can then throw away the baggie without the sticky mess!

Sandi
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post #48 of 89
3/11/05 at 1:20pm
I'm glad that you brought it to my attention. icon_smile.gif
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post #49 of 89
3/11/05 at 2:33pm
I think you have the South and REDNECK in the same store-and I know plenty of REDNECKS and southerners and there is a difference!...none of them bad-just different. That's what makes the world go round!
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 #50 of 89
3/14/05 at 9:49am
Quote:
Originally Posted by Tracey4

Thanks Dawn!
You're always such a great help!

Is that to be used only for dry cakes, or can it be used on a moist cake to add flavour??



You got it!! Either way.....

Just remember it adds moisture... don't make your cake so moist it falls apart.
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post #51 of 89
3/14/05 at 10:53am
Well, I made my first hot milk cake on Saturday. Everthing I had read said it should be light and fluffy. Mine was not! The recipe called for 45 min to 1 hour at 350 deg. I baked for 45 min at 325 and it was too much! I tore through this site lookng for this post. It was a life saver! I poured (brushed on) one cup of simple syrup and it was great per the requestor of the cake when we ate it yesterday.

Thank You!
Debbie thumbs_up.gif
Hope your day is a piece of cake!
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Hope your day is a piece of cake!
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post #52 of 89
3/14/05 at 12:02pm
I was going to comment about the syrup... (Before I read the redneck thing.. I'll comment on that in a minute icon_lol.gif ) We use that same recipe on biscuits & pancakes here in the Bayou State! Biscuits are soooo good w/ it on them. thumbs_up.gif I boil the water. Fill a mason jar full of table sugar, pour boiled water on top of sugar a little at a time, stir & pour on hot biscuits & butter!!! YUMMY!!!! Never thought I could use it on my cakes. Maybe because we country folks always make moist cakes... JUST JOKING MCHELLE!!!! You didn't offend me. icon_wink.gif I'm married to a yankee from Albany, NY. Well he's a "damn yankee" because he stayed here w/ ME!! But I'm not a redneck, I'm a country girl!! I'm not offended by the redneck thing LOL!!! cowboy.gif Cause there is a BIG difference between rednecks & country folk. And here is Lousiana you also have cajun's & coonasses.. Like someone said it makes the world go around!
YA'LL HAVE A NICE DAY!!! cowboy.gif
"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 #53 of 89
3/14/05 at 1:02pm
There are lots of rednecks here in California (more than when I lived in NC) and nothing worse than a Yankee redneck(I'm originally from Ohio)!!

I've seen them all......
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post #54 of 89
3/14/05 at 1:35pm
I'm from New England and live in Ky!! It seems they always put the "best of the best" on tv when there is an interview regarding a tragedy-real boost to what others think of the south/southeast! But if we were all the same-what a dreary world this would be (but sometimes it is quite embarrasing anyway!)
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 #55 of 89
3/14/05 at 2:18pm
hi. i've lived in ky all my 44 years and i'm not offended by the comment.i agree with ninni when it come to interviews thy find the dumbest person thy can to talk to. that makes the rest of us look dumb. tcturtle shell when i was young we use the same stuff on our biscuits to. it must be a country folk thing.( county folk can survive anything)lol icon_lol.gif
Brenda
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Brenda
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post #56 of 89
3/18/05 at 12:13am
hmmm, using creamer.....thats an idea!!!!!!
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post #57 of 89
3/18/05 at 7:52am
Thread Starter 
I just made a buttermilk spice cake the other day from the cake mix doctor book- very moist but a little too crumbly for me, maybe I will add an extra egg and a little more oil next time.
So buttermilk works good too. I am going to try a buttermilk chocolate cake for a bridal shower cake that I have to make for March 26th, so we wil see how that turns out as 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 #58 of 89
3/18/05 at 10:32am
You all are too funny icon_biggrin.gif
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post #59 of 89
3/18/05 at 10:46am
I used to strictly use buttermilk before I discovered the creamers.
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post #60 of 89
3/19/05 at 3:54pm
Cali4dawn

I'm going to try using a french vanilla creamer from Coffeemate instead of milk. I can already taste it melting in my mouth.

You mentioned that you could add fancy liquers to the simple syrup. How much of the liquer do you add to the water and sugar mixture?
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www.freewebs.com/agentcakebaker
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