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Calling all cake mix bakers... - Page 2

post #16 of 47
Thread Starter 
Thanks for all the great ideas and links!

For yellow cake do you prefer butter yellow or regular yellow?

What is your most requested flavor?

Thanks again!
post #17 of 47
I do not like DH's butter yellow at all. I could never get it to bake right. I just use the regular yellow.
When life gives you lemons, make lemon cake!
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When life gives you lemons, make lemon cake!
Reply
post #18 of 47
I use cake mix right out of the box and I do not add anything to it, just what it says on the box. I have only heard good things about my cakes, everyone thinks they are homemade, I laugh and say they are homemade, I made them at my home lol everyone loves my cakes. Theres no need to add unless that is what you want to do. Just my opinion.
post #19 of 47
Quote:
Originally Posted by naunie2

I use cake mix right out of the box and I do not add anything to it, just what it says on the box. I have only heard good things about my cakes, everyone thinks they are homemade, I laugh and say they are homemade, I made them at my home lol everyone loves my cakes. Theres no need to add unless that is what you want to do. Just my opinion.

THat's pretty much what I did for decades. Only in the last handful of years did I start adding an extra egg and in the last 2 years started adding an envelope of dream whip.

If anyone asks me, I tell them yes, like many bakeries, I use a mix. Some bakeries use a just-add-water-mix from a 50-lb bag .... I use a mix from a 18 oz box and add water, eggs and oil.
post #20 of 47
I like BC butter yellow..but if I can't get it..I just add a little butter flavoring to their regular yellow mix. Works..for me!
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 #21 of 47
I use the WASC recipe that's here on the website. With mine I use Pillsbury becasue I like how it comes out, not to mention it's cheaper than the other brands by up to $.50 per box in certain places.
I use 3 eggs, one cup of: sour cream, flour, granulated sugar, wated and one tablespoon of flavoring for a basic cake.
Sometimes I use coffee flavorings in place of the water or chocolate milk if I'm making a chocolate cake.

I have used a lot of other recipes - from straight from the box to scratch and this is the most reliable recipe I use. It's great for carving and stacking, not to mention it's yummy! To eliminate the cake crusting when baking I make my own pan coating and bake at 325 degrees, instead of 350.
post #22 of 47
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by naunie2

I use cake mix right out of the box and I do not add anything to it, just what it says on the box. I have only heard good things about my cakes, everyone thinks they are homemade, I laugh and say they are homemade, I made them at my home lol everyone loves my cakes. Theres no need to add unless that is what you want to do. Just my opinion.

THat's pretty much what I did for decades. Only in the last handful of years did I start adding an extra egg and in the last 2 years started adding an envelope of dream whip.

If anyone asks me, I tell them yes, like many bakeries, I use a mix. Some bakeries use a just-add-water-mix from a 50-lb bag .... I use a mix from a 18 oz box and add water, eggs and oil.



YOu put the dream whip in your cake too? I just bought it (to put it your icing .. WHICH I LOVE!!) but also a package in the cake mix too?

Does anyone have a "doctored" recipe for lemon cake? I have never made one yet and have a request for next weekend. Also is there an icing that is supposed to be used with Lemon? I was thinking just your BC.
post #23 of 47
I always use a doctored cake mix, I do a variation of wasc. I add 1 cup prepared pudding (flavor that goes well with cake mix flavor) 1 cup flour, 1 cup sugar, 1 egg (for a total of 4) and I keep the rest of the ingredients the same. So far I have gotten nothing but compliments.
post #24 of 47
Quote:
Originally Posted by kdripley

YOu put the dream whip in your cake too? I just bought it (to put it your icing .. WHICH I LOVE!!) but also a package in the cake mix too?

Makes the cake rise higher. See the back of the Dream Whip box.
post #25 of 47
To me Betty Crocker is the worst cake mix on the planet! You can taste all the preservatives in it, and the volume is much less than the other two big brands. My go to mix always has been and always will be Duncan Hines. It is a better tasting, more moist, better rising (more bang for your buck) mix. I use Fr. Van and Dk. Choc as is, and use those two base flavors to create all my other flavored cakes, with the exception of a few cakes that I feel must be done from scratch (ie: my grandmother's chocolate soda cake). My customers LOVE my cakes. But that is also due to my baking/after baking process that makes them super moist and DIVINE! icon_smile.gif
post #26 of 47
Quote:
Quote:

Does anyone have a "doctored" recipe for lemon cake? I have never made one yet and have a request for next weekend. Also is there an icing that is supposed to be used with Lemon? I was thinking just your BC.



I use this recipe which I found about three years ago here on CC. It gets RAVE reviews:

http://cakecentral.com/recipes/2383/margies-lemon-cake-recipe

I'll PM you with it as well if you miss this post.
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
post #27 of 47
Quote:
Originally Posted by Win

Quote:
Quote:

Does anyone have a "doctored" recipe for lemon cake? I have never made one yet and have a request for next weekend. Also is there an icing that is supposed to be used with Lemon? I was thinking just your BC.



I use this recipe which I found about three years ago here on CC. It gets RAVE reviews:

http://cakecentral.com/recipes/2383/margies-lemon-cake-recipe

I'll PM you with it as well if you miss this post.



Thanks so much! I will be testing it this weekend!
post #28 of 47
I am by no means a baker. I know nothing of the science of baking in particular and so I find this post REALLY helpful. Alot of assumptions I have made (what adding/removing an ingredient would do) have been dead wrong it seems. Can someone give some tips on what adding X will do?

ie: If you want a denser cake for stacking or carving add...I think an egg from reading this...

If you want higher cakes add 1pkg of dream whip.

If you want ____________ add i pkg of pudding.

If you want ____________ replace _________ with _________

etc. This would be SUPER helpful!!!
post #29 of 47
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by kdripley

YOu put the dream whip in your cake too? I just bought it (to put it your icing .. WHICH I LOVE!!) but also a package in the cake mix too?

Makes the cake rise higher. See the back of the Dream Whip box.



GREAT to know thanks! But wait.. will this cause my cake to "crest" or raise unevenly?
post #30 of 47
Quote:
Originally Posted by kdripley

Quote:
Originally Posted by indydebi

Quote:
Originally Posted by kdripley

YOu put the dream whip in your cake too? I just bought it (to put it your icing .. WHICH I LOVE!!) but also a package in the cake mix too?

Makes the cake rise higher. See the back of the Dream Whip box.



GREAT to know thanks! But wait.. will this cause my cake to "crest" or raise unevenly?

Not if you use the tools that help a cake to rise evenly ..... baking strips, flower nails, heating cores, etal.
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