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doctored cake mixes? - Page 5

post #61 of 181
Thank you for all these wonderful ideas. I am going to try some of them.
But they that wait upon the Lord shall renew their strength. They shall mount up with wings as eagles; they shall run and not be weary; they shall walk and not faint. Is. 40 :31
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But they that wait upon the Lord shall renew their strength. They shall mount up with wings as eagles; they shall run and not be weary; they shall walk and not faint. Is. 40 :31
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post #62 of 181
Do you add a box of pudding to a cake mix that already has pudding in it, such as a Pillsbury?
post #63 of 181
This is the doctored cake mix recipe I use.. I got it from the wilton site from someone called Cassandracakes. I love the recipe and so does everyone I make it for. I always make half a batch without a problem.

This cake recipe is the maximum quantity for your 5 quart mixing bowl. It mixed up perfect in my Kitchen Aid Accolade. It yielded 15 1/2 cups cake batter.

2 Duncan Hines Butter Recipe cake mixes (I guess you could use any flavor)
2 cups All Purpose Flour
1 1/2 Cups Sugar
4 Sticks Butter (I used half butter, half margarine)
2 2/3 cups water
6 eggs
1 box French Vanilla Pudding Mix (instant)
2 tsp Baking Powder

Cream butter and sugar together. Add eggs, mix until blended. Add cake mix, pudding, flour and baking powder. Blend on low while drizzling in water in a thin stream. Mix until smooth (doesn't take long), and bake according to directions for your pan size. I had to share this because it turned our so good. I hope someone else enjoys!!


DELICIOUS LARGE QUANTITY CHOCOLATE CAKE MIX

2 Duncan Hines Dark Chocolate Fudge Cake Mixes
1 Box Chocolate Fudge Pudding
2 Cups Flour
6 Eggs
2 tsp. Baking Powder
2 Sticks Butter or Marg.
1-1/2 Cups Sugar
1 Cup Oil
4 Cups Water

1/2 RECIPE

1 Duncan Hines Dark Chocolate Fudge Cake Mix
1/2 Box Chocolate Fudge Pudding
1 Cup Flour
3 Eggs
1 tsp. Baking Powder
1 Stick Butter or Marg.
3/4 Cup Sugar
1/2 Cup Oil
2 Cups Water

Cream Butter/Marg. oil and sugar together. Add eggs mix until blended. Add Cake mix, Pudding, flour and Baking Powder. Blend on low while drizzling in water in a thin stream. Mix until smooth (doesn't take long), and bake according to directions for your pan size.
Optional; fold in Hershey's Special Dark Chocolate Chips.


I tried the chocolate with a couple different brands, got the best results with Duncan Hines Dark Chocolate Fudge Cake Mix.

Happy Baking

Shirl
post #64 of 181
Quote:
Originally Posted by AnitaK

Do you add a box of pudding to a cake mix that already has pudding in it, such as a Pillsbury?



i would like to to know this too. icon_smile.gif
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post #65 of 181
The cake mix box says not to add pudding, but I do it anyway. Never a problem.
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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
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post #66 of 181
I've always added pudding. I made one just this past weekend, and I thought I had some, but didn't......the cake was drier than I'm used to now.....say yes to pudding!! icon_smile.gif
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post #67 of 181
great. thanks!
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post #68 of 181
Quote:
Originally Posted by JessDesserts

I have another question, please.....

If you bake the cake and cant decorate it that same day, what is the best way to store/save it until you're ready?
And.... how long can you save the cake and it still taste fresh?

Same with BC.....can you make it and store it?

I hate to sound so ignorant, but I usually bake and decorate the same night. I was thinking how easy it would be to 'defrost' a cake and pay more attention on the decorating....like I very much want to do.

Ok, ok, that was more than one question.

Thanks for any and all help with this, I greatly appreciate it.

Jess



I don't bake and decorate in the same day, a cake needs time to rest and stabilize before I can decorate it - otherwise I always seem to have problems with sinking, bulging or other defects.

After leveling, I wrap the cake in two layers of plastic wrap and leave set overnight UPSIDE DOWN. Then I decorate the next day. Alternately, to bake ahead, I level the cake, wrap in two layers of plastic wrap and freeze immediately. Then when I'm ready, I take it out of the freezer and thaw overnight upside down and decorate the next day.

I've kept extras in my freezer for my family or unexpected guests and they taste alright for about a month.
post #69 of 181
I don't bake and decorate in the same day, a cake needs time to rest and stabilize before I can decorate it - otherwise I always seem to have problems with sinking, bulging or other defects.

After leveling, I wrap the cake in two layers of plastic wrap and leave set overnight UPSIDE DOWN. Then I decorate the next day. Alternately, to bake ahead, I level the cake, wrap in two layers of plastic wrap and freeze immediately. Then when I'm ready, I take it out of the freezer and thaw overnight upside down and decorate the next day.

I've kept extras in my freezer for my family or unexpected guests and they taste alright for about a month.[/quote]

ty for your help!!

Do you thaw in the fridge? or just on the counter?

TIA ( i know I keep saying ty, but im just so grateful!! icon_razz.gif )

clearly I dont know how to make the little white box with another persons quote, that was supposed to be for LITTLEMOM
post #70 of 181
I've found that freezing cakes makes them more moist and fresh-tasting then a fresh cake, odd as it sounds.

I let them cool for 30-45 mins and then wrap in 4 layers of plastic wrap and freeze.
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 #71 of 181
Thanks so much for posting your yummy WASC recipes MACSMOM! thumbs_up.gif I have made WASC twice now and this is my number one choice for cakes! I can't wait to try your different variations. Can you tell I'm excited!!! LOL icon_biggrin.gif
post #72 of 181
Quote:
Originally Posted by JessDesserts

clearly I dont know how to make the little white box with another persons quote, that was supposed to be for LITTLEMOM



I just learned from Melvira how to do the little white box thing, LOL.

Click on the word quote at the corner of the person's post you want to quote from...immediately the place to type that you're familiar with, opens and the person's entire text will be there. Just delete what you don't want to appear in the white box, but leave the beginning and end words - [quote]
post #73 of 181
"Do you thaw in the fridge? or just on the counter?"


I thaw in the fridge overnight most of the time because thaws more evenly. On the couter is fine, but it will develop more condensation.
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 #74 of 181
Question for MacsMom re: the cake that is with your name.

Please describe its design - 8 in square? how many layers? Is it carved as it looks being somewhat rounded on the top and curved in in the middle, circumference smaller at the bottom than the top?

It is beautiful - I'd like to make one similar for my granddaughter's 16th birthday.
post #75 of 181
Quote:
Originally Posted by AnitaK

Question for MacsMom re: the cake that is with your name.

Please describe its design - 8 in square? how many layers? Is it carved as it looks being somewhat rounded on the top and curved in in the middle, circumference smaller at the bottom than the top?

It is beautiful - I'd like to make one similar for my granddaughter's 16th birthday.



I baked 7", 8", and 9" square then filled and carved off the edges for smooth sides (I did that part upside down as it's easier to carve from a small top down to a larger bottom).

I just pressed down around the sides of the top to give it a sort of sloped, crooked look. Honestly, I planned to cut the top at an angle but I forgot! I was rushing as it was the first time I've ever decorated a cake within' 2 hrs. I made the bow with gumpaste so it would dry super-fast.
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
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