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wedding cake batter - Page 2

post #16 of 31
I made this recipe last night and it looks really good. The only problem that I had was it really did not raise very well. I filled my pan half full and it only raise to 3/4 full. Should I have filled the pan more because it such a thick recipe? Has anyone else noticed this or did I do something wrong? Keli
All you need is the right pair of shoes!
~Cinderella~
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All you need is the right pair of shoes!
~Cinderella~
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post #17 of 31
Thanks mamafrogcakes,
You shear your recipe with us.
Watching forums is always good, we can get lots of info.

I will also try your recipe.
Thanks again
Nitu
Bakers Love Butter!
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Bakers Love Butter!
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post #18 of 31
Thanks Nitu but unfortunately I didn't make the recipe up icon_sad.gif I found it somewhere or another and use it whenever I can!

And no Keli, it really doesn't rise alot. What size cake were you making? How much batter did you use???

Just to give you guys an idea too, I made a cake for work today and used the white chocolate pudding and combined it with butter rum flavored icing (not too strong) and everyone loved it! I didn't get to try any though icon_sad.gif I was worried about the combinations but the white chocolate just tastes like a rich vanilla, so success on that one!
New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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post #19 of 31
Definitely a newbie question, but how long will that cake recipe last without refrigeration? It sounds very good and I'd like to try it.

I've been afraid to use anything except box cakes since they all seem to have ingredients (besides eggs) that spoil.

Anyone know of a good resource on how long different cakes last depending on the ingredient? I haven't found anything out there that's very useful.
post #20 of 31
This cake doesn't need flour? So the pudding mix is replacing flour?
post #21 of 31
I made an 8" cake and only used one recipe. It was the most level cake that I have made without the bake strips though. Next time I will make sure I use more batter. I also did not get to taste it, it was for a gift. So I guess I am going to have to make one just for me! Thanks for your suggestions. Keli
All you need is the right pair of shoes!
~Cinderella~
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All you need is the right pair of shoes!
~Cinderella~
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post #22 of 31
sweettreasures with this recipe you are doctoring a box cake mix, so no, you don't need any flour. The pudding is to add flavor and to make it moist.
New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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post #23 of 31
Oh, okay..lol I guess my eyes are just too fast and I'm skipping important words/instructions..NOW it makes sense...thanks...
post #24 of 31
Thread Starter 
I need some help with making straight lines, like guitar strings, I use buttercream frosting even use a tooth pick and still comes out crooked. Any suggestions?
post #25 of 31
mamafrogcakes, When you use the white chocolate pudding is it the sugar free? I looked at the grocery store this week and they only carried the white choc. in sugar free. I was able to find french vanilla or vanilla in regular.
post #26 of 31
No, my Walmart carries the regular white chocolate. It's the only place near me that carries it. You may have to check somewhere else. Although, I've never used the sugar free, not sure, it may work?!
New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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post #27 of 31
mamafrogcakes,
I just made your white cake mix recipe and used the french vanilla pudding. The cake came out nice and level. It didn't raise really high, but I tasted some of the crumbs. Yummy! Next time I'll know to use more batter. I am using the cake for my finale cake for my Wilton Course 2. My class isn't until Wednesday evening. That's Way tooooooo Long to wait to taste a piece of this cake! lol

Thanks for the help! thumbs_up.gif
post #28 of 31
OOOH! Your welcome!! I made one this weekend with banana pudding! YUMMY!!!! I've seen a cheesecake pudding as well that I was wondering what it tasted like!!
I like this recipe b/c it makes a very dense but super moist cake!!!
Good luck in class!
New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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post #29 of 31

mamafrog...Wow!  that seems like alot to add...when i add 1 cup sour cream, 1 cup flour, and sugar....it makes alot of mix- you add "4" pudding!!!!  i added 1 box pudding today and 3 eggs and it came out awesome except my cake came out pretty and flat but once it cooled it caved in the center. any idea why? also how long do you bake it so its not soggy?

Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
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Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
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post #30 of 31

This is an eight year old thread-I'm not sure she will respond to you.

 

If I use doctored cake mixes I don't add pudding.  I think it's too much and makes the cake rubbery and weird.  I bake at 325 with baking strips and don't open the oven door for at least a half hour.  Doctored cake mixes are not like scratch cakes where you slightly under-bake them.  You have to bake them through all the way or they will cave in.  I also reduce the sugar by 1/4 cup.  I have never had a problem with them sinking.

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