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cake box mix adjustments

post #1 of 24
Thread Starter 
ok so i've tried the WASC and was not a big fan. it was pretty heavy. great for sculpted cakes, but not just an everyday cake.

i do like using box cakes, its too easy. but i'm wondering how i can add some 'gourmet' flavors to it. instead of adding the water can i add some other type of liquid...flavor....yogert....ect....?

i'm doing a chocolate/strawberry cake next. i was thinking i'd use 1 box strawberry cake mix (and maybe add strawberry daquiri drink mix instead of water). would this be a bad idea? what about putting in strawberry yogert instead of water?

has any one done anything similar? thanks!
post #2 of 24
Sorry, I can't help. I personally like the WASC, but I'd love to know what others suggest for flavor variations ~ it would be useful to know for future reference! icon_smile.gif
"Let them eat cake!"
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"Let them eat cake!"
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post #3 of 24
I add different liquids to my cakes all the time maybe you could use the jello flavoring......I do this to. I'm not a expert but I try different things for the kids and they love them! Try and see....
CaVettE BrOoKs.....Praying to be as Great as I can Be and striving to Get there!!
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CaVettE BrOoKs.....Praying to be as Great as I can Be and striving to Get there!!
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post #4 of 24
replace the water with milk...do a strawberry filling inbetween...add some choc covered strawberries to the cake...just some thoughts. i've had a lot of people like the strawberry filling. hope this helps in some way. have fun!
post #5 of 24
For chocolate cakes I always sub strong coffee for the water. Also, I've used Coffee Mate (flavored) in lieu of milk.

You can add different flavors of jello to cake mixes to boost the flavor. Don't be afraid to experiment and as "cavette" says - let your kids be your 'tasters.' icon_smile.gif
"Be who you are and say what you feel because those who mind don't matter and those who matter don't mind." - Dr. Seuss

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"Be who you are and say what you feel because those who mind don't matter and those who matter don't mind." - Dr. Seuss

"If you can't stand behind our troops, please feel free to stand in front of them."
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post #6 of 24
If you click on the link in my signature, that is to all the recipe threads from the various threads started by people asking this same question. Those links provide some awesome ideas for doctoring cakes! icon_biggrin.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 #7 of 24
Quote:
Originally Posted by Anntee

You can add different flavors of jello to cake mixes to boost the flavor. Don't be afraid to experiment and as "cavette" says - let your kids be your 'tasters.' icon_smile.gif



Forgive my ignorance, but when you talk about adding jello, do you mean the dry mix (like adding a box of pudding to the cake mix)? Thx
~Laura
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~Laura
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post #8 of 24
Anntee,
When you use coffee for water in chocolate cakes, can you taste the coffee flavor so it's like a mocha cake or does the coffee just bring out the chocolate flavor and you really can't taste the coffee? I've been wanting to do this myself. Thanks!!
post #9 of 24
Quote:
Originally Posted by NanaFixIt

Quote:
Originally Posted by Anntee

You can add different flavors of jello to cake mixes to boost the flavor. Don't be afraid to experiment and as "cavette" says - let your kids be your 'tasters.' icon_smile.gif



Forgive my ignorance, but when you talk about adding jello, do you mean the dry mix (like adding a box of pudding to the cake mix)? Thx



Yes, add the jello powder itself. However, keep in mind there have been a lot of complaints about the cake having a rubbery texture to it when it's cooked. Not everyone has that problem, but many do. You can also add instant pudding mix to a cake mix (sift with the dry ingredients) and that can add moisture and flavor to the cake as well.
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 #10 of 24
Yes - dry Jello right into the cake mix. I also increase the liquid by half a cup, and sometimes add an add'l egg.

Coffee enhances the flavor of chocolate cake, but does not give a "coffee" flavor.

HTH icon_smile.gif
"Be who you are and say what you feel because those who mind don't matter and those who matter don't mind." - Dr. Seuss

"If you can't stand behind our troops, please feel free to stand in front of them."
Reply
"Be who you are and say what you feel because those who mind don't matter and those who matter don't mind." - Dr. Seuss

"If you can't stand behind our troops, please feel free to stand in front of them."
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post #11 of 24
Thanks Bob & Anntee!

I often add the instant pudding and have thought about adding jello for it's 'punch' of flavor - especially to fruity cakes. I've never heard of others doing it and was concerned about it developing a 'rubbery' texture due to the gelatin.

Anntee - do you think the extra liquid and egg counteract the gelatin enough to prevent that change in texture?
~Laura
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~Laura
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post #12 of 24
There is a really great book calles Cake Box Doctor. That help you make your box cakes taste more like a bakery cake. I know if you add a little cinnamon to chocolate cake it enhances the flavor . For white cake add creme bouquet and almond extract for it to taste like wedding cake.
post #13 of 24
Quote:
Originally Posted by NanaFixIt

Thanks Bob & Anntee!

Anntee - do you think the extra liquid and egg counteract the gelatin enough to prevent that change in texture?



i'm wondering the same? icon_biggrin.gificon_biggrin.gif
post #14 of 24
I love the durable Duncan Hines recipe that I found here on CC. I also didn't care for the WASC recipe but do see its uses. As Bobwonderbuns mentioned, (hehehehe...wonderbuns) take a look at the gourmet thread...fantastic ideas that can easily be adapted to the durable cake recipe. Good luck! icon_smile.gif
post #15 of 24
Quote:
Originally Posted by blondeez

There is a really great book calles Cake Box Doctor. That help you make your box cakes taste more like a bakery cake. I know if you add a little cinnamon to chocolate cake it enhances the flavor . For white cake add creme bouquet and almond extract for it to taste like wedding cake.



Where can you buy creme bouquet? I've heard of it being used for buttercream for icing wedding cakes. But I've never seen it.
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