Cake Central › Cake Forums › Cake Talk › Recipes › How do I doctor box mix to make more dense?
New Posts  All Forums:Forum Nav:

How do I doctor box mix to make more dense? - Page 2

post #16 of 24
Quote:
Originally Posted by FlourPots

Didn't miss it, but didn't think adding pudding would be advised for a mix that already contained it.



I asked a co-worker what cake mix she used once. She said, "The one wiht the pudding in it." I said, "Dont' they ALL have pudding in them anymore?" icon_lol.gif

If the cake mix you're using ...... with pudding ..... isnt' dense enough, why not add a package of pudding and the extra egg? A cake mix has flour in it but the doctored mix recipes I've seen add flour to it.

I tend to be a "why not?" type of person. I rarely think along the lines of "can I?" but more along the lines of "why not?" thumbs_up.gif
post #17 of 24
With so many suggestions you just have to experiment and find one way you like best.

When I want a denser cake I add a box of pudding and and extra egg. It cuts very clean with almost no crumbs.
Nancy
Reply
Nancy
Reply
post #18 of 24
I like WASC versions, my go to base recipe for most cakes. Check the gourmet flavors thread for many many ideas. You can add 4 oz melted white or dark choc for each box of mix used to WASC to make it even more durable.

Edited to add: http://cakecentral.com/cake-decorating-ftopict-614554-gourmet.html+flavors
post #19 of 24
I agree with the extra box of pudding, but I also use sour cream too, which makes cakes very dense (and delicious!) 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
Reply
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
Reply
post #20 of 24
Thread Starter 
WOW! Thank you all for such great suggestions! I don't know what I am going to try! Well, my test cake will have many many layers, so maybe I'll try a FEW and see which one comes out the best!

Now. . . as for how to keep track of which layers are which! icon_rolleyes.gif
post #21 of 24
Thread Starter 
I actually tried something else today--I mixed a pound cake box mix with a regular super moist mix, adding all the ingredients called for together. It looks marvelous!

I won't be able to comment on taste until I complete the whole cake, which will be at least a few days.
post #22 of 24
I actually Googled this about a year ago and found a great recipe. I have been using it ever since with rave reviews.
Add to the cake mix, ALONG WITH THE INGREDIENTS ON THE BOX:
1 cup of flour
3/4 cup of sugar
1 tsp. baking powder
1 stick (1/2 cup) butter
an extra 2/3 cup of water.

I put the mix in the bowl and add the flour, sugar and baking powder. Then I add the water and oil called for on the box and mix for 10 seconds until it is wet. Then I mix in the stick of softened butter. (I stick it in the microwave for 10 sec. if it is hard.) Then mix in the eggs, 1 at a time, whatever amount is called for on the box. Then I slowly add the 2/3 cup of water and beat for about 2 minutes.
It does take longer to cook, at least an extra 10 minutes.
This has worked great for me and has held up very well with the stacked cakes and fondant covered cakes I do.
Good luck!
post #23 of 24
Quote:
Originally Posted by Kerry_Kake

Can I add a total different outlook to this???
I use the WASC recipe on this site and THEN right after it is baked I take it out of the oven and place a clean towel over top and press the cake down. I let it cool 10 min then flop it out and wrap it in seran wrap. There is no need to level because the cake will be perfectly level and it also makes the cake dense and air bubble free. Great for carving!

What do you experts think of this? icon_smile.gif

edited to say: Great pic indydebi icon_biggrin.gif



I squash my cakes too!! does this really make a cake more dense? I "seem" to think so, but its something I happened upon in the first few days of researching cake decorating so maybe I just "think" it does cuz someone who has more experience said it did? I definately will try the pudding and extra egg.

Another question...I thought I read somewhere that if you add a little less oil to a cake mix that it would make it more dense, but when I tried this on my last cake, it just basically crumbled when trying to ice it...it was moist, I could squish it together and it would hold, but it was crumbly...so should I not subtract oil from a recipe? was that my error?

TIA for all your advice
I'm not licensed or insured and I don't sell cakes!! 'nuf said.
Reply
I'm not licensed or insured and I don't sell cakes!! 'nuf said.
Reply
post #24 of 24
Quote:
Originally Posted by sherrycanary62

Quote:
Originally Posted by Kerry_Kake

Can I add a total different outlook to this???
I use the WASC recipe on this site and THEN right after it is baked I take it out of the oven and place a clean towel over top and press the cake down. I let it cool 10 min then flop it out and wrap it in seran wrap. There is no need to level because the cake will be perfectly level and it also makes the cake dense and air bubble free. Great for carving!

What do you experts think of this? icon_smile.gif

edited to say: Great pic indydebi icon_biggrin.gif



I squash my cakes too!! does this really make a cake more dense? I "seem" to think so, but its something I happened upon in the first few days of researching cake decorating so maybe I just "think" it does cuz someone who has more experience said it did? I definately will try the pudding and extra egg.

Another question...I thought I read somewhere that if you add a little less oil to a cake mix that it would make it more dense, but when I tried this on my last cake, it just basically crumbled when trying to ice it...it was moist, I could squish it together and it would hold, but it was crumbly...so should I not subtract oil from a recipe? was that my error?

TIA for all your advice



Well I definitely think it makes it more dense...almost like a pound cake in my opinion. By squishing it down it is taking all the air bubbles out of the cake creating it to be more dense.
Now I'm not professional so any professional reading this correct me if I'm wrong icon_razz.gif
I would never omit the oil in my cake recipe! There is less oil in the WASC recipe compared to what it says on the box though.
I love following the WASC recipe, it's a big rave here in my town icon_lol.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › How do I doctor box mix to make more dense?