Let me apologize in advance if this topic has been covered lately. I haven't been on CC in over a year and with a baby at home I can't spend hours on CC anymore. Oh, the good ole days...
If you don't mind sharing....Do you just use a straight up box mix? Or do you doctor it up? What kind of feedback do you hear from your customers? I've never been asked what I use, have you? What have you said?
I've been doing a box mix plus those ingredients, cake mix extender recipe (1 cup flour, 1 cup sugar, extra egg, 8 oz of full fat sour cream, a little salt and vanilla) and a pkg of pudding mix. This makes a dense and very moist cake.
I'm at a point were I'd like to simplify and cut costs. I'm beginning to think that this version is not neccessarily better than a less doctored mix or possibly even a straight mix. I wanted it to be and thought surely that it MUST be because I add all that stuff, but I'm not so sure anymore.
I know some people add an extra egg. What does that do? I've added just black coffee in place of the water for dark chocolate cake and I really like it. I'd like to maybe just add a little something extra, maybe an extract, so it's not exactly the same as what someone has had before. But it's also quite possible that with a good homemade frosting and filling, it'll taste different and better to them anyway.
I torte and fill all my cakes. I would probably need to use 1 and a half mixes to get the height I need to do that.
I'd love to hear what other bakers are doing. Thanks for sharing.
If you don't mind sharing....Do you just use a straight up box mix? Or do you doctor it up? What kind of feedback do you hear from your customers? I've never been asked what I use, have you? What have you said?
I've been doing a box mix plus those ingredients, cake mix extender recipe (1 cup flour, 1 cup sugar, extra egg, 8 oz of full fat sour cream, a little salt and vanilla) and a pkg of pudding mix. This makes a dense and very moist cake.
I'm at a point were I'd like to simplify and cut costs. I'm beginning to think that this version is not neccessarily better than a less doctored mix or possibly even a straight mix. I wanted it to be and thought surely that it MUST be because I add all that stuff, but I'm not so sure anymore.
I know some people add an extra egg. What does that do? I've added just black coffee in place of the water for dark chocolate cake and I really like it. I'd like to maybe just add a little something extra, maybe an extract, so it's not exactly the same as what someone has had before. But it's also quite possible that with a good homemade frosting and filling, it'll taste different and better to them anyway.
I torte and fill all my cakes. I would probably need to use 1 and a half mixes to get the height I need to do that.
I'd love to hear what other bakers are doing. Thanks for sharing.
