clb307 Posted 31 Oct 2005 , 6:32pm
post #1 of

I made a white box cake with French Vanilla creamer and a chocolate one with Chocolate Cream creamer. The white cake was very good, the chocolate one just tasted like a box cake....I wasn't impressed.

But my main problem was that the cakes were too soft and fluffy; they weren't dense enough. They were falling apart. It was very hard to frost them and even with a crumb coat I had trouble keeping chocolate crumbs out of the BC.

Anyone know if there is a way to make these doctored cake mixes more dense?

Thanks!

2 replies
TexasSugar Posted 31 Oct 2005 , 7:42pm
post #2 of

I always add an extra egg and a small box of pudding mix to my cake mixes. That will give you a cake that is more dense.

traci Posted 31 Oct 2005 , 7:48pm
post #3 of

I did a wedding cake sampling this weekend...I substituted the oil with butter and it seemed a little more dense. I guess the bride liked it because I got the order! icon_smile.gif
traci

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