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doctored cake mixes? - Page 8

post #106 of 181
I am new too, and have been afraid to venture away from the box cake mixes. Thanks so much for the recipes and the information that you have given! I think that I'll bake tonight!
post #107 of 181
That is true! LOL icon_biggrin.gif Thanks again for the recipes! Can't wait to try them. thumbs_up.gif
post #108 of 181
One more question macsmom, please.

I have 3 two layers that I will torte. Do I need to use supports between the layers or will it be o.k. without.
post #109 of 181
Quote:
Originally Posted by AnitaK

One more question macsmom, please.

I have 3 two layers that I will torte. Do I need to use supports between the layers or will it be o.k. without.



So it will be a 3 tiered cake? Yes, always support one cake on top of the other, no matter how small.

Or do you mean you will have 6 layers of cake and 5 fillings? (Which would be a very tall cake!).
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #110 of 181
I baked 3 8inch square cakes that are 2 inches tall. I will carve the layers to resemble the shape of your cake and I was thinking I'd torte each layer (maybe not). If I don't torte and have 3 2 inch layers, do you think I should support the layers?
post #111 of 181
This is regarding the gift box cake in your "signature"
post #112 of 181
Oh! duh.

Nope, no inside support required. I just stacked the three 2" cakes without torting for that one. (2 layers of filling - well, that's obvious).
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #113 of 181
Thanks - I think I have enough info now to complete my project.

I'm anxious to see how it turns out.
post #114 of 181
macsmom what do you use as a filling for your orange dreamsicle cake?
post #115 of 181
Quote:
Originally Posted by sweetkisscakes

macsmom what do you use as a filling for your orange dreamsicle cake?



It's reminiscent of the Hostess cupcake filling. I simply beat two packages of cheesecake pudding mix (or white chocolate) with a small container of Frostin Pride in it's liquid state, until I achieve a thick enough consistency.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #116 of 181
frostin pride... what is that??I'm in ontario Canada don't think I have seen this : (
I believe that every person is born with talent.
~ Maya Angelou
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I believe that every person is born with talent.
~ Maya Angelou
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post #117 of 181
Quote:
Originally Posted by Sugardivine

frostin pride... what is that??I'm in ontario Canada don't think I have seen this : (



It's similar to Bettercreme, but it has more of a vanilla flavor and it's a bit heavier. You can use Bettercreme, too.

You can beat the pudding into Cool Whip (or other whipped topping), but it is not shelf stable so it needs to be refrigerated and eaten within a few hours. It would be better to add it to heavy cream and sugar (homemade whipped topping).
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #118 of 181
do you prepare the pudding first or do you just add the pudding mix?
post #119 of 181
and would just a vanilla butter cream work with that? what would be some other things that would work?
post #120 of 181
Macs mom:

Thank you so much for all of the flavor variations..my 12 year old saw the dreamsicle and coconut and requested those flavors for her cake next month.

Thank you again, that is very generous of you to share!
If I only had a piece of cake.....
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If I only had a piece of cake.....
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