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Attn: non scratch bakers!

post #1 of 8
Thread Starter 
I am a scratch baker - mostly because I bake a lot of vegan cakes. I recently saw a recipe for a "soda" cake, with just standard cake mix and a can of soda. I thought this would be a fun idea but I'm not too familiar with baking from a mix. I'm under the impression that they are often softer and are harder to stack. Has anyone make soda cake and stacked with fondant decorations etc. with success? I'm a little nervous about it - any tips are appreciated. I was planning to freeze 1 day ahead.
post #2 of 8
Honestly, try it before you do it. I think those things are disgusting. My friend who is in Weight Watchers makes this all the time at work, and I tried it one day and I only ate it because I was standing there talking to her.
post #3 of 8
Quote:
Originally Posted by AnnieCahill

Honestly, try it before you do it.


I think those things are disgusting. My friend who is in Weight Watchers makes this all the time at work, and I tried it one day and I only ate it because I was standing there talking to her..... lollll - don't you hate that?
Bluehue
post #4 of 8
Yeah...I just don't have the heart to let someone down. It can be the worst thing in the world and I will fake a smile! icon_rolleyes.gif
post #5 of 8
A Duncan Hines cake mix baked as per package instructions is NOT repeat NOT hard to stack. It firms up well when chilled. It can be iced with ease after that, and it retains moisture well. I have tried other brands but stick to DH.

DH mixes are also tolerant of experiments such as different liquids, fruit in place of oil, egg substitutes, etc. I have been making a white chocolate cake by adding grated white chocolate about 3 ounces per mix and it really retains the white chocolate flavour.
post #6 of 8
..........cake mix baked as per package instructions is NOT repeat NOT hard to stack. It firms up well when chilled. .......

Totally agree!! If you look through my gallery you will see 100% - every cake - made from a mix and many, many of them stacked icon_smile.gif Personally I prefer Betty Crocker mixes
but have tried them all from time to time and had NO problems with them
And for the OP: Yes! I have made soda cakes a few
times. They are no different than any other cake - except maybe a bit sweeter as the soda add more sugar. The
soda just takes the place of the usual water used in a mix
recipe.
post #7 of 8
I use Betty Crocker too. I always use only half of the oil that the recipe calls for. It makes the cake firmer and easier to work with... esp. with 3D cakes.
post #8 of 8
I use DH cake mixes for all my cakes and have never had a problem stacking! Just be sure to use plenty of support (dowels, straws, etc).
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