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Calling all cake mix bakers...

post #1 of 47
Thread Starter 
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. icon_smile.gif
post #2 of 47
I add an extra egg which helps to make it more dense and a little more oil and that helps to make it a bit more moist. Occassionally I've used the pudding but not as a rule.

Cat
post #3 of 47
I always buy Betty Crocker SuperMoist mixes, they're great. I add an extra egg. a TAD (not too much or it will be too moist) more oil, and a box of pudding. To my white cake I add a hint (about a half a cap full) of almond, which gives it a fresh flavor. I also bake a certain way. For instance, for a 13x9, I bake for 18 minutes on the top rack, 7 minutes on the bottom, and then bring it back up for 5-7 minutes. This works for some reason and my cakes are usually really moist, BUT I don't have a convection oven, so this might not be necessary for that. Hope this helps!
If people ask if I use a mix, I usually say "Yes, but it's doctored." =) As long as it's good, I don't think they'll mind. =)
post #4 of 47
http://cakecentral.com/cake-decorating-ftopict-255491-.html

I don't know if that link will work, but I asked the same questions a while ago and that is a thread with lots of super answers.

HTH
~ Michelle ~

Never be afraid to try something new. Amateurs built the Ark; professionals built the Titanic!!
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~ Michelle ~

Never be afraid to try something new. Amateurs built the Ark; professionals built the Titanic!!
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post #5 of 47
I use the WASC recipe here on CC. It sounds like what you were doing as well, with the additional cup of flour, additional sugar, eggs, sour cream, etc. I used to use a regular boxed mix, but I tried the WASC recipe and it was like night and day. I will never go back to a regular boxed mix. The WASC is so moist and dense, easy to work with and carve thumbs_up.gif
post #6 of 47
I use Betty Crocker butter yellow cake mix, 4 eggs, 3/4 C oil,
1 tsp vanilla, 1 C sour cream plus 1 C sugar. I always hand mix my cakes and always add one ingredient at a time. I never have a fail or non moist cake...oh and I always bake at 330. This recipe can be used with really any Betty Crocker cake mix. My fav being Red Velvet but so far my customers love the butter yellow the best. They can't tell it's from a box!!
Trust in the Lord with all thine heart and lean not unto thine own understanding. In all thy ways acknowledge Him, and He shall direct thy paths.
Proverbs 3:5-6
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Trust in the Lord with all thine heart and lean not unto thine own understanding. In all thy ways acknowledge Him, and He shall direct thy paths.
Proverbs 3:5-6
Reply
post #7 of 47
I'm at that point now too. Just give me a sturdy mix, I like western family, and then I don't have to worry about the cake sinking in the middle, pulling away from the pan, hard crust on the cake, I've had all those using a doctored mix. Don't even get me started on scratch baking, its all over the place. I can make great chocolate, carrot, but white cake is always a headache for me from scratch. A doctored recipe, I can't really tell much difference in the taste. I'd rather put my money in really good fillings, and do without the aggravation.
post #8 of 47
Quote:
Originally Posted by Joybeth

I use Betty Crocker butter yellow cake mix, 4 eggs, 3/4 C oil,
1 tsp vanilla, 1 C sour cream plus 1 C sugar. I always hand mix my cakes and always add one ingredient at a time. I never have a fail or non moist cake...oh and I always bake at 330. This recipe can be used with really any Betty Crocker cake mix. My fav being Red Velvet but so far my customers love the butter yellow the best. They can't tell it's from a box!!



I didn't even know BC had a red velvet. Do you do whole eggs or egg white, Joybeth?
post #9 of 47
So do I understand correctly that an extra egg (which I would have thought added moisture) would make a sturdier more dense/carvable cake??!?!?!?!! And what is with the sour cream? am I reading correctly that the above "recipes" would involve a cake mix, all the usual items it calls for PLUS the extra egg, flour, pudding etc?

I was using boxed and my boyfriend told me "that doesnt count" so I started scratch but would love some common ground so long as the cake was sturdy!!!!
post #10 of 47
I use the WASC recipe from this website as well with the BC cake mix. I don't add pudding. I like the WASC because it yeilds more batter. For the chocolate cake, I use coffee instead of water just like you do to bring out the chocolate flavor more.

As far as what people say...most everyone that has my cake assumes its from scratch. There used to be a lawyer in my office who was rather snooty...had money, finer things in life, etc. and one day he was eating a piece of my cake and said "oh..you can just TELL when a cake is made from SCRATCH." And I did not correct him icon_smile.gif[/list]
post #11 of 47
Joybeth - Am I reading right that you do not add additional flour?

I am loving the WASC method I've started making everything this way except cappuccino cake. (I get rave reviews - if it aint broke don't fix it.) I'm especially pleased with the tall layers that result from the added ingredients

My mom (often critical) has remarked more than once that my cakes are moist, but too heavy in texture. This past weekend I had to throw something together quick for a church brunch so I made a coffee cake from a yellow cake mix then dropped a brown sugar and cinnamon topping on it. I got distracted by my 3-year old and left out the oil by mistake. Since I was in a hurry I baked at 350 instead of 325 and that cake came out so light it was falling apart. I don't understand the science behind it, but it makes me think twice about WASC if you're wanting light and airy results.

I don't really want light cake most of the time, I want something durable that's going to hold up to the decorations.
Don't start making MMF until children are in bed. . . especially during potty training.
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Don't start making MMF until children are in bed. . . especially during potty training.
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post #12 of 47
I use DH mixes and add the following to all my cakes:

- Up the eggs to 4
- Up the oil to 1/2 cup
- 1 small box of instant pudding (use a flavor that compliments your cake flavor)

I get rave reviews about the cakes. They are denser, but not like pound cake dense. They have richer flavor and very moist.


For my vanilla cake, I do not use DH's French Vanilla.

I use white cake mix and add the following using vanilla pudding and a tsp of pure vanilla extract. It is one of my most requested flavors.
When life gives you lemons, make lemon cake!
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When life gives you lemons, make lemon cake!
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post #13 of 47
I didn't even know BC had a red velvet. Do you do whole eggs or egg white, Joybeth?[/quote]

Actually they don't...and I have to use DH for the Red Velvet...sorry...icon_smile.gif
I use whole eggs. And just to clarify....I do not follow the back of the box. I add nothing but my own ingredients. Does that make sense?
Trust in the Lord with all thine heart and lean not unto thine own understanding. In all thy ways acknowledge Him, and He shall direct thy paths.
Proverbs 3:5-6
Reply
Trust in the Lord with all thine heart and lean not unto thine own understanding. In all thy ways acknowledge Him, and He shall direct thy paths.
Proverbs 3:5-6
Reply
post #14 of 47
And no I do not add flour. icon_smile.gif
Trust in the Lord with all thine heart and lean not unto thine own understanding. In all thy ways acknowledge Him, and He shall direct thy paths.
Proverbs 3:5-6
Reply
Trust in the Lord with all thine heart and lean not unto thine own understanding. In all thy ways acknowledge Him, and He shall direct thy paths.
Proverbs 3:5-6
Reply
post #15 of 47
I try to use pillsbury on most of my cakes. In my experience they crumble less than other brands. I also add 1 egg, a small box of instant pudding or jello in whatever flavor suits the cake, and 8 oz sour cream. It makes a sturdy, moist and beautiful presentation when cut. I have to add that as soon as I pull the cakes out of the oven I patt them down and cover them right away. When cool I take them out of the pan and wrap as fast as possible. Don't want any moisture escaping. In the past I have put them in the freezer to create more moisture with the condensation chemistry and it has worked as designed, but with my last cake I did not put it in the freezer and found it to be more pleasing. Just the right amount of moisture. Others have been a bit more. I tried it on a test cake of the same flavors first. Much more favorable comments on texture and cutability. That is one of the things I just don't understand about the cake shows. Their cakes sit out for hours and sometimes they look like tasteless bricks. I don't get it. How can that taste good?
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