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Using BOTH Extender AND Enhancer?

post #1 of 23
8/18/10 at 9:12am
Thread Starter 
Can you add BOTH the cake extender AND enhancer (enhancer = sour cream, pudding, etc.) to the same box of cake mix? icon_confused.gif
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post #2 of 23
8/18/10 at 2:32pm
Thread Starter 
Anyone? Anyone? "Bueller?..." icon_rolleyes.gif
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post #3 of 23
8/18/10 at 2:42pm
The original WASC recipe here on CC has both extenders (extra flour & sugar) and enhancers (sour cream, pudding, flavorings). It increases a cake mix to about 1 1/2 its normal amount.

Search the recipes here for WASC to get the info.

Kristy
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post #4 of 23
8/18/10 at 3:21pm
I have combined an extender recipe and an enhancer recipe. I use it all of the time and everyone loves it.
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post #5 of 23
8/18/10 at 5:07pm
Thread Starter 
Thanks so much! thumbs_up.gif
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post #6 of 23
8/18/10 at 5:07pm
YES! You most certainly can!
"Mmmmmmmmm donuts." - Homer Simpson
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"Mmmmmmmmm donuts." - Homer Simpson
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post #7 of 23
8/18/10 at 6:21pm
what type of pudding do you add - instant or cook-n-serve? i never know what to add and i would love to try and add pudding to my cakes.
so its ok to add sour cream and pudding to cake mixes.
along with the extra flour and sugar?
Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
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Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
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post #8 of 23
8/18/10 at 6:30pm
This is very new to me. Do you add extenders to cakes baked by scratch?
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post #9 of 23
8/18/10 at 11:26pm
Aundrea--the pudding is typically a small box of instant pudding. It is added in dry. I whisk mine in with the cake mix before adding the wet ingredients. You can add both pudding & sour cream with or w/o the extenders.

MsJckson--I think most extenders are for cake mix "doctoring". Extra sugar, flour to make a single box of cake mix go further. The WASC recipes here on CC are based on that idea.

It is easy to find lots of variations on the "cake mix + pudding" or "cake mix + sour cream" or "cake mix + both" formulas. Search here on CC or google "cake mix with pudding" to get recipes.

Kristy
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post #10 of 23
8/19/10 at 5:27am
I bake in small quantities just for family and like to extend my mix to a mix and a half for my 2 inch pans while adding sour cream for extra homemade flavor.

Here is the "extender plus enhancer" icon_biggrin.gif I use:

Prepare cake mix as per package directions. In addition to this add:
1 egg
1 cup flour
8 oz sour cream
1 cup white sugar
1/3 tsp. salt
1 tsp. vanilla or other flavoring of choice

*you could add dry pudding to this as well. If I do it, I only add a few tablespoons. Otherwise, using the whole pkg makes me feel like I get a cake that is too wet or gummy for my taste.*

Instructions:
Bake as per pkg directions
The definition of husband is one who takes out the trash and then declares he cleaned the whole house.
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The definition of husband is one who takes out the trash and then declares he cleaned the whole house.
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post #11 of 23
8/19/10 at 6:37am
Quote:
Originally Posted by Msjckson

This is very new to me. Do you add extenders to cakes baked by scratch?



In a scratch recipe, you would be "scaling up" or "extending" the recipe to the new yield. The yield is how many servings a recipe makes. So if you want double the amount of servings you just double all the quantities in the scratch recipe.

If you want to be very specific you can use the factor method. That's when you decide how many portions you want and divide that number by how many portions the original recipe yields. That answer is the "factor". You multiply all your ingredient quantities by that factor and viola! You have the same recipe making the number of portions you want.

Ex: Cupcake recipe makes 15 . But I want 50 cupcakes. I need to divide the new amount (50) by the old amount (15). This equals 3.33 and I would round up to 3.5. Multiply all the ingredient quantities in the recipe by 3.5 and you have the new recipe.

HTH
-Expedition Eat (Dina Krohne)
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-Expedition Eat (Dina Krohne)
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post #12 of 23
8/19/10 at 6:41am
I've used the WASC recipe and variations a bunch of times and am always amazed at how much extender is added with no additional leavening agent. icon_surprised.gif
-Expedition Eat (Dina Krohne)
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-Expedition Eat (Dina Krohne)
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post #13 of 23
8/19/10 at 2:04pm
Sorry to post off-topic here, but I can't get anything other than the same home page to come up for two days now. Same pictures, same forum topics with the same number of posts. It's like the homepage is stuck in some kind of "stop" mode.

MODS - what gives??? Is there a glitch with the website?
"Mmmmmmmmm donuts." - Homer Simpson
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"Mmmmmmmmm donuts." - Homer Simpson
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post #14 of 23
8/19/10 at 7:35pm
chasey- i pretty much use the same receipe you listed. but never thought of adding pudding to it.
whats the purpose of adding pudding when already adding sour cream?
i guess i can play around but not sure what the pudding provides.
maybe once i know ill understand more.
thanks for all the tips this is so interesting!!
Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
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Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
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post #15 of 23
8/19/10 at 7:37pm
same here newmansmom2004
I never met a cake I didn't like.

Kristy
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I never met a cake I didn't like.

Kristy
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