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Recipe for cake that will give the texture of a box mix? - Page 4

post #46 of 55
Cloetzu
I have used the Hershey's recipe for years and love it but always thought it was too moist. I asked here on CC about substituting the milk for sour cream and many say they do it. I finally tried it and feel the texture is more dense and not so moist. I really liked how it came out. Maybe try it with the sour cream and see if you get better results.
post #47 of 55
Thread Starter 
thank you FromScratchSF for the encouragement, Sangriacupcake for the recipe, Jade8 thanks for the tip on the Hershey cake - it was too wet for me as is ;( and THANKS to EVEYRONE else too for contributing and give me some advice! I've been reading and following the links sent - I now have a ton of recipies to try! all from scratch!

I always thought that most folks in the baking industry used nothing but scratch but sounds like many use mixes - very interesting and good to know!

I'm not going to give up but please forgive me if I use a mix as a crutch and in time of need icon_wink.gif - well at least until I find a scratch recipe that makes me dance like J-Lo or Jen/FromScratchSF icon_wink.gif
post #48 of 55
Quote:
Originally Posted by icer101

bobwonderbuns,



You rang?? icon_lol.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #49 of 55
I,m laughing my butt off. I did ring, but was cut short as to what i said, after your name. It was deleted.
post #50 of 55
Quote:
Originally Posted by icer101

I,m laughing my butt off. I did ring, but was cut short as to what i said, after your name. It was deleted.

Oh, well alrighty then! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
post #51 of 55
Thanks guys now I am going to have to get in the "mix" and make a white cake!! LOL
Failure is not an option!!
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Failure is not an option!!
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post #52 of 55
I only use spectrum also. I just cannot bring myself to use Crisco. I did an experiment where I used half butter, half spectrum. There was no discernible difference. I have not tried all spectrum yet.
I use an instant read thermometer and take my butter temp as I wait for it to get to the right temp. I can't rely on feel as I found I was always off.
I am no longer active on CC.  They will not let me delete my account.
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I am no longer active on CC.  They will not let me delete my account.
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post #53 of 55
Thread Starter 
Quote:
Originally Posted by LindaF144a

...I use an instant read thermometer and take my butter temp as I wait for it to get to the right temp. I can't rely on feel as I found I was always off.



do you wait until it gets to 68 degrees or a different temp before using?
post #54 of 55
I will use it any where from about 65 to 68 degrees. I live in the NE and right now it is about 68 in my house, so it is impossible to get it warmer. Mostly it is at 68. I only use it lower when pressed for time. Never below 65 though. I have seen some books - the cake bible believe- that say 70, but like I said I can't get it to 70 this time of year. I've tried and 68 is the best I got after several hours. Now the rest if the year is different. I have to be more diligent then.
I am no longer active on CC.  They will not let me delete my account.
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I am no longer active on CC.  They will not let me delete my account.
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post #55 of 55
This thread is getting more interesting the longer it goes on. Gaining so much knowledge.
Anybody with artistic ability can make a cake look beautiful, but it takes someone with the heart and soul of a "true baker" to get in the kitchen, bake from scratch, and make that cake taste good.
~~~~Deeva~~~~
Reply
Anybody with artistic ability can make a cake look beautiful, but it takes someone with the heart and soul of a "true baker" to get in the kitchen, bake from scratch, and make that cake taste good.
~~~~Deeva~~~~
Reply
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