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Master Mix Recipe 4 Cakes, Pudding & Cookies - Page 2

post #16 of 48
2/19/07 at 12:22pm
Thanks Jan and gmcakes for letting us know how it turned out!
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The WILL of GOD will never take you where the GRACE of GOD will not protect you.
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post #17 of 48
2/19/07 at 12:32pm
Thanks for sharing all these recipes, Jan. Sounds easy and yummy!!
gmcakes, your cake looks just perfect.
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Thanks again,
nitu
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Bakers Love Butter!
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post #18 of 48
2/19/07 at 12:39pm
Wow - that's great!
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post #19 of 48
2/19/07 at 1:06pm
Quote:
Originally Posted by Nitu

Thanks for sharing all these recipes, Jan. Sounds easy and yummy!!
gmcakes, your cake looks just perfect.
How can I save this forum?


Thanks again,
nitu



Hi, nitu!

You probably already have this forum saved by posting here...if not, just click on the phrase: "Watch this Topic" at the bottom under the postings. To get back to here you can also click on "My Forum Posts" from the CC Home Page. And while in any post, click on "Watched Topics" at the top of your page!

HTH!
I have more cake photos at PhotoBucket.com:
http://s77.photobucket.com/albums/j45/gmcakes/
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I have more cake photos at PhotoBucket.com:
http://s77.photobucket.com/albums/j45/gmcakes/
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post #20 of 48
2/19/07 at 2:15pm
I have a few questions. Can hi-ratio shortening be used? Also, when the recipe says it'll make 2 8" layers, are those 8"x2" layers? Do the cakes have to be baked at 375 degrees instead of 325 degrees and does the cake come out without much or any hump if it's baked at 375?
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post #21 of 48
2/19/07 at 3:04pm
I'll try to answer your questions to the best of my ability.

I don't know about the hi-ratio shortening! I used a standard shortening, as this is what I had available. I am not familiar with the hi-ratios shortenings, and am not even sure of it's availability in my area, or even where to purchase such thing.

The layers I believe are 2-8x2" round layers! I baked 1 recipe in a 10" round pan, and it didn't rise quite to the top of the pan.

I baked the 10" layer at 350 degrees for 35 minutes. Of course, ovens will vary, and mine never bakes a cake in the same amount of time twice.

It does NOT have a large crown to the top of the cake, it was fairly level, the picture (see page 1 of this thread) is of an untrimmed cake, inverted onto a plate. This was a plain cake pan, and I do not use the bake even strips, the pan was simply greased and floured.

This was my first time to bake this recipe so this is the only comparison I can give at this time. I hope I answered all your questions.
I have more cake photos at PhotoBucket.com:
http://s77.photobucket.com/albums/j45/gmcakes/
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I have more cake photos at PhotoBucket.com:
http://s77.photobucket.com/albums/j45/gmcakes/
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post #22 of 48
3/8/07 at 12:21pm
This is said to be a moist cake. My latest experience with Duncan Hines white cake was that after a couple of days it was extremely moist--practically soggy! So I'm wondering, in Goldilocks terminology, if this is "basically moist", "very moist", or "just-right moist".
Also, how do these cakes hold up in transferring layers, torting, etc? (Again, DH seems to be relatively fragile--wants to crack and crumble easily.)
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post #23 of 48
3/8/07 at 1:53pm
For me it was "just-right" moist. However, I have not tried to torte, and have not used the recipe extensively enough to answer all of your questions. My only suggestion would be to cut the recipe down to a smaller portion and try the recipe to see if it fits your needs.

[ps. I have tried 4 different attempts at making a strawberry version of this cake, and have not yet come up with a version that meets my standards. In each attempt it is either not enough strawberry flavor, or the texture is "off". For the time being I am NOT using this recipe as my main cake recipe. I have been using this as an extender.]
I have more cake photos at PhotoBucket.com:
http://s77.photobucket.com/albums/j45/gmcakes/
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I have more cake photos at PhotoBucket.com:
http://s77.photobucket.com/albums/j45/gmcakes/
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post #24 of 48
4/1/07 at 11:34am
I would like to try it, but I don't want to make such a large batch to start. Is there are smaller recipe? Has anyone broken this recipe down to 1 or 2 cakes?
MYW
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MYW
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post #25 of 48
4/1/07 at 11:35am
I want to keep an eye on this
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post #26 of 48
4/3/07 at 7:09am
gmcakes, Thanks for posting your results! Sounds realyl interesting. keep us posted. thumbs_up.gif
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My drug of choice is FROSTING!
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post #27 of 48
4/3/07 at 7:35am
Very interesting recipe.
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post #28 of 48
4/3/07 at 7:39am
I am so anxious to try this! I see so many recipes and don't know which ones to try! I have limited time and resources to try tons of different recipes, but really need a scratch recipe.

One of my good friends is allergic to ALL corn products, and box mixes have corn products in them. If I make her a scratch cake she can eat it (although she can't eat the icing)!

The scratch recipes I've tried just aren't right, and I haven't learned the "chemistry" enough to know what to do to change it, though I would like to learn more about those things.

THANKS SO MUCH for putting this recipe on here!! And thanks gmcakes for trying it and giving us a review! I want a cake that is moist and wonderful, but will stand up to torting, stacking, and maybe even carving? (Though I may have to have a "stiffer" recipe for the 3-d cakes than for others?).

You guys are so generous to do all this work and share it with the rest of us - I know I really REALLY appreciate all your time and effort!! You are such a blessing from God to me, and I haven't even been on this site a WEEK!
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post #29 of 48
4/3/07 at 8:22am
Thanks, JanH for the recipes, can't wait to try them.

Thanks, GMCakes for the info on how it turned out for you !! Let us know if you finally come up with a good strawberry version.


Dawn
To the world you may only be one person, but to one person you may be the world.
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To the world you may only be one person, but to one person you may be the world.
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post #30 of 48
4/23/07 at 8:56pm
Has anybody else tried this recipie. I just found it. It sounds very yummy. I want to try it.
Mare
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Mare
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