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cake box mix adjustments - Page 2

post #16 of 24
4/30/09 at 4:44pm
What is the durable DH recipe? Is it on the site?
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 #17 of 24
4/30/09 at 7:37pm
Creme Bouquet link: http://www.globalsugarart.com/search.php?search=creme+bouquet&searchimage.x=15&searchimage.y=6

Durable Cake Recipe: http://cakecentral.com/cake_recipe-1972-0-Durable-Cake-for-3D-and-Wedding-Cakes.html

Chocolate Durable Cake Recipe: http://cakecentral.com/cake_recipe-6093-1-Durable-Cake-for-3D-in-Chocolate.html

Gourmet Flavors Thread: http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=614554&postdays=0&postorder=asc&&start=0
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 #18 of 24
4/30/09 at 7:49pm
What about adding some unsweetened Kool-aid for flavour - the one when you have to add your own sugar? Dissolve it in the liquid. Your cake should be sweet enough.

I've tried adding orange juice before...a little is okay but too much and you mess with the PH balance of the cake and it won't rise.
Pastryjen

Money talks...but chocolate rocks!
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Pastryjen

Money talks...but chocolate rocks!
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post #19 of 24
5/1/09 at 8:16pm
ok, so I am a new baker/decorator, but I do not understand the WASC. To me you are making a cake from scratch and adding cake mix. If you are going to go through all that, why don't you just make the whole cake from scratch? What is the cake mix for?
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post #20 of 24
5/1/09 at 8:30pm
For me, scratch cakes and mix cakes are not the same. I prefer (I guess because I was brought up on) mix cakes.

I think the WASC is similar to a "Gourmet mix"

Scratch cakes can be tough...you need the right recipe as well as the skills to properly make it. Mixes almost always come out good (so long as you don't over/under bake.)
Pastryjen

Money talks...but chocolate rocks!
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Pastryjen

Money talks...but chocolate rocks!
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post #21 of 24
5/2/09 at 9:59am
Quote:
Originally Posted by stefkovic

ok, so I am a new baker/decorator, but I do not understand the WASC. To me you are making a cake from scratch and adding cake mix. If you are going to go through all that, why don't you just make the whole cake from scratch? What is the cake mix for?



The WASC is a box mix with an extender used to extend the amount of batter you will get from the mix. Also the mix adds stability to the recipe and the cake itself where many scratch cakes cannot hold up to heavy decorating because they are too light.
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 #22 of 24
5/3/09 at 6:14pm
You HAVE to check out the thread with the gourmet cake flavors - I'm sure that's the link that Bobwonderbuns has. At least for the recipes. I have learned SO much from that thread. I know that you can use flavored creamers to enhance the cake flavor, but you have to be careful because too much sugar will mess up the texture of you cake.

Go fix yourself a pot of coffee and check out the thread about the gourmet flavors - just be ready to pull an all nighter icon_lol.gif !

Melissa
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post #23 of 24
5/4/09 at 2:32pm
The link in my signature is to the one thread where I put all the different recipe links (google documents) and the threads they came from all in one place. icon_lol.gif The links to both the Gourmet Flavors thread and the recipes that stemmed from it are in there.
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 #24 of 24
5/21/09 at 6:42pm
Quote:
Originally Posted by bakermommy4

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.



I bought it from a local store in town but I know Country Sweet Arts sells it also.
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