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doctored cake mixes? - Page 7

post #91 of 181
great thread, can't wait to read it all... I too add pudding to some, sour cream to some, more extract to some, hersheys syrup to some... the list goes on and on!
<3Lori<3
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post #92 of 181
Quote:
Originally Posted by NCmomof3boys

MacsMom, .. Did you use WASC for your Avatar cake?



Yes, it's the only recipe I use. If I am doing a topsy I omit adding a pkg of pudding. If it needs more detailed carving, I add 8 oz melted chocolate--it makes it more dense while retaining moisture.
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post #93 of 181
Quote:
Originally Posted by sweetkisscakes

which type of loranns do you use?

I noticed on their website that they have many different kinds, such as for candy, chocolate, or ice cream. not sure which type to use.



The flavored oils, designed for candy. You will mostly find them for sale in tiny little drams (1 teaspoon) for about $1 to $1.50 each. You can buy bigger bottles at
https://www.lorannoils.com/c-6-super-strength-flavors-candy-oils.aspx
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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 #94 of 181
I am doing a "tiki" cake for a luau this Thursday. I already purchased the red velvet DH mixes, but I want to do the WASC w/o the almond. Do I need to add any type of cocoa so that the flavor of the RV is not diluted? Should I double the vanilla because I omitted the almond? I am making the cakes tonight, so any help is appreciated. Sorry for the newbie quetions... icon_redface.gif
Dennise Ziaja
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Dennise Ziaja
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retired lazybutt
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post #95 of 181
Well, here is a DH RV mix flavor booster that I found here on CC: add a 4oz box of instant chocolate pudding, 3 tablespoons of light corn syrup (Karo), and 1 tsp butter extract.

But if you want to try too turn DH RV into a WASC version, I would add 2 T cocoa powder, a box of chocolate pudding, and maybe extra red food coloring. Using all vanilla would be fine. For more of a flavor boost use vanilla coffee creamer in place of half of the water.

(I usually make WASC RV by combining white and chocolate cake mixes and adding a ton of red food color. I'm not a fan of DH mixes).
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
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post #96 of 181
Quote:
Originally Posted by MrsLev557

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



I love WASC, but recently tried this version from the wilton site (uses butter instead of sour cream basically) and i actually prefer the texture of this recipe. The taste is quite comparable! And i prefer the taste of the chocolate version of this cake to the chocolate WASC. JMO. But I still really love WASC too.

Great Thread!
post #97 of 181
Quote:
Originally Posted by MacsMom

Well, here is a DH RV mix flavor booster that I found here on CC: add a 4oz box of instant chocolate pudding, 3 tablespoons of light corn syrup (Karo), and 1 tsp butter extract.

But if you want to try too turn DH RV into a WASC version, I would add 2 T cocoa powder, a box of chocolate pudding, and maybe extra red food coloring. Using all vanilla would be fine. For more of a flavor boost use vanilla coffee creamer in place of half of the water.

(I usually make WASC RV by combining white and chocolate cake mixes and adding a ton of red food color. I'm not a fan of DH mixes).



Forgive me -- RV?? What is that?
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #98 of 181
Red Velvet.
post #99 of 181
Ah!! And here I thought it was Royal Vanilla! icon_redface.gificon_lol.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #100 of 181
I've finally gotten the chocolate WASC perfected. I use Betty Crocker DARK chocolate, 1 pkg chocolate fudge pudding mix, 1-3/4 c flour, 1/4 c cocoa powder, 2 T corn starch, 3 cups coffee,... the rest of the recipe is the same (8 egg whites, 2 c sour cream, 2 c sugar, 2 t vanilla, 2 t Nielsen Massey's chocolate extract).

I do love the large quantity chocolate cake, but it is not dense enough for topsys.
No pressure... no diamonds.

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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 #101 of 181
For the dark chocolate I am guessing you can use half of each ing if you don't want such a huge amount of cake. Also, so that the kids can eat this you can sub the coffee for decaf correct? Thanks so much for sharing your awesome recipes! thumbs_up.gif
post #102 of 181
Can't wait to try some of these recipes. Thank you all for sharing.
post #103 of 181
Good Lord, who knew there were so many doctored cake mixes!! icon_lol.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #104 of 181
Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by NCmomof3boys

MacsMom, .. Did you use WASC for your Avatar cake?



Yes, it's the only recipe I use. If I am doing a topsy I omit adding a pkg of pudding. If it needs more detailed carving, I add 8 oz melted chocolate--it makes it more dense while retaining moisture.



Thank you!!!! I thought I would be stuck with pound cake for my Topsy Turvys icon_cry.gif . I can't wait to try it with the melted chocolate, yum icon_biggrin.gif .
post #105 of 181
Quote:
Originally Posted by tarheelgirl

For the dark chocolate I am guessing you can use half of each ing if you don't want such a huge amount of cake. Also, so that the kids can eat this you can sub the coffee for decaf correct? Thanks so much for sharing your awesome recipes! thumbs_up.gif



3 cups of coffee distributed throughout 30+ servings of cake doesn't add much caffeine. I'd think the kids would be so worn-out and coming off of their sugar-rush after the party that they'd have no trouble falling to sleep.
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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