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Help! I need to start making scratch cakes that bake, feel, and taste like the OLD (18..25 oz)... - Page 2

post #16 of 23

I have always used the wasc until recently, I decided to try beyond buttercreams recipie, now that's all I use.  It is beyond amazing.  My husband who grew up on box mixes now will only eat this cake.  I just made the pumpkin and everyone raved about it.  I am now a scratch only baker.  Her recipie is easy to follow and the end result is great.

post #17 of 23

Yes please let us know which recipe you liked.  Thanks. 

post #18 of 23
My favorite recipe is the White Velvet cake from the cake bible
post #19 of 23
crustdust, The white velvet is my favorite also. I get so many compliments on it.
post #20 of 23

I also have been trying different recipes.  My customers and my husband love my cakes...and they are from a box.  Have tried different scratch recipes and none have equaled the moistness of the box mix. Plus, needs to be able to be frozen and maintain moisture as I only have 1x a week to bake.   I also like a more dense cake with small crumb.  I don't want the airy or wholes between.  Anyhow, tried FromScratch (Beyond Buttercream) and loved it out of the oven.  Tried freezing a small cake to see how it fared the next day.  Well, not so good.  Didn't tell husband and he says why is this cake dry?  So, can you tell me does the White Velvet cake (cake bible) freeze well?

post #21 of 23

Yes the white velvet from the Cake Bible freezes well.  I have to try FromScratch's recipe. 

post #22 of 23
Where can I find this white velvet cake recipe from scratch?
post #23 of 23
Quote:
Originally Posted by oschneiderfritz View Post

Where can I find this white velvet cake recipe from scratch?

 

google.

 

I googled 'white velvet cake recipe" and it came up..so easy

 

http://www.realbakingwithrose.com/recipes/RLB's%20White%20Velvet%20Cake.pdf

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  • Help! I need to start making scratch cakes that bake, feel, and taste like the OLD (18..25 oz) Duncan Hines Moist Deluxe Butter Golden mix
Cake Central › Cake Forums › Cake Talk › Recipes › Help! I need to start making scratch cakes that bake, feel, and taste like the OLD (18..25 oz) Duncan Hines Moist Deluxe Butter Golden mix