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strawberry cake from a box

post #1 of 24
Thread Starter 
I've had a request for the strawberry cake I used to make and "the one from scratch" and she also wants a two tier. However, I told her that I cannot duplicate that recipe for this design because it will not hold up. So now I went to the recipe forum here and have 2 different recipes and would like to know which of you ladies prefer or have tried yourselves.
The Easy Strawberry cake from a mix:box of cake/water/oil/eggs/sour cream/flour/sugar/BP/V/salt/1 pkge of strawberry jello/4 oz pureed frozen strawberries(no syrup, it will cause sinkage.
or
the Strawberry Cake-from a mix, but with no fake strawberry flavour:boxed cake/vanilla pudding/eggs/milk/oil/pureed frozen strawberries(leave all juice in)/V/red food colouring.

I'm thinking #2. How about you ladies? I have 1/2 hr to make my decision before I start bakingicon_smile.gif thank-you gsj
post #2 of 24
I use the WASC and make it strawberry, sounds like your second recipe. good luck!
post #3 of 24
Thread Starter 
thank-you. I do have that recipe saved, it's just that I couldn't the strawberry cake mix any where. So I don't want to ruin that recipe and I have to go the other way. Thanks for your quick reply icon_smile.gif
post #4 of 24
I use a white mix with my version too!
post #5 of 24
Thread Starter 
cool. But none of these eh?icon_smile.gif okay here I go.
post #6 of 24
I do a strawberry cake with the WASC method but I use a 6oz container of strawberry yougurt and enough sour cream to make up for the 1c SC in the recipe. I add about a 1/2dram of strawberry LorAnn oil. Very dense, moist & tasty.

Kristy
post #7 of 24
Thread Starter 
Very cool to know KJ62798 for next time. I love using SC in my mixes and am curious to know how this recipe will with stand the fondant and 2nd tier. And oopsies I made a boo boo, I put in a whole pkge pf strawberry jello and tasted it, only to find it a little to sweet for my liking.mmm it should be okayicon_smile.gif
post #8 of 24
You won't believe this, but I take a white cake mix and add a packet of strawberry koolade mix to it. People rave over it.
post #9 of 24
Thread Starter 
[quote="stlcakelady"]You won't believe this, but I take a white cake mix and add a packet of strawberry koolade mix to it. People rave over it.[/quote]


Wow, that's sounds easy enough. Have you tried covering this cake with fondant and stacking? If so, how is it? thank-you gsj
post #10 of 24
Well, I have but I must tell you that I never have a problem with this because I do the same thing to all of my cakes. As soon as they come out of the oven, I take a clean dish towel and press down on the tops so they are level...this accomplishes two things: 1) they are all flat and level and 2) they are dense...which I prefer.
post #11 of 24
Thread Starter 
I know, isn't that trick a life saver! ahhh to feel good. So the cakes are baked and my 6" cakes a little bit got stuck and feel off but passed the pre-school taste test. soooo thank-god for thaticon_smile.gif
post #12 of 24
Just curious...why did they stick?
post #13 of 24
I use Betty Crocker strawberry cake mix and add a 1/4 tsp of Cream Bouquet to it. Cream Bouquet gives it a touch of citrus that takes away any 'box' flavor. Easy and yummy. I learned this at a bakery I worked for.

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply
post #14 of 24
Thread Starter 
very cool "carmijok."
stlcakelady, I used Wilton's cake release and it's done that two weeks in a row now. I think I'm going back to the old fashion, messy way...grease/flour/paper/repeat...
Thank-you ladiesicon_smile.gifhave a great night
post #15 of 24
I use a pastry brush to apply the shortening and then flour. Makes it less messy for my hands.
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