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How to bake a Cake

post #1 of 5
Thread Starter 

Hello all, I am an amateur that still uses box cake mix. I have found that when making two tier cakes my cakes are too moist and fall apart. Can someone tell me how to bake a box cake a little more dense without comprimising the taste? and how do you store cake once it's baked a day or two in advance (prior to frosting and decorating).

 

Thanks.

post #2 of 5
Check out the WASC recipes on this site. Once it's baked wrap in plastic wrap and store at room temp for a day or two. Freezer if it'll be longer than that.
post #3 of 5
Thread Starter 

Wow just that simple, plastic wrap...who knew icon_redface.gif told ya I was an amateur...

post #4 of 5
Thread Starter 
Quote:
Originally Posted by Catmama View Post

WASC?

 

Quote:
Originally Posted by Catmama View Post

Wow just that simple, plastic wrap...who knew icon_redface.gif told ya I was an amateur... I found the WASC recipes online as well.  Thanks so much!!

post #5 of 5

I personally don't like the WASC recipes.  When I use a box mix as a base I follow the directions, but substitute milk for the water and butter for the oil.  Works great for tiered, topsy-turvy and carved cakes.

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