mamas510 Posted 25 May 2006 , 3:26pm
post #1 of

I am doing a wedding cake, and the bride wants "white" cake. Well, I am not much of a "baker" I love to "decorate" cakes. So, I usually stick to cake box mixes, and then do try filling recipes, or icing recipes.. So, my questions are:

1. Is the DH white cake mix good and moist? (I normally use the yellow cake mix from DH and everyone always loves how moist it is)
2. If it is not very moist, what can I do to "doctor up" the cake mix...

Again, I am not the type to bake from scratch! icon_redface.gif

Thanks for any help!

19 replies
Crimsicle Posted 25 May 2006 , 3:34pm
post #2 of

I use the DH White quite a lot. I feel that box mixes don't have enough structure to them for wedding cakes without doctoring. Many people use pudding, and sometimes I do that. But, my favorite way to doctor the white cake is with an envelope of Dream Whip and two extra egg whites. It makes it a little more firm - and gives it a nice, silky crumb. Slices really pretty.

mamas510 Posted 25 May 2006 , 3:38pm
post #3 of

Thanks, for your reply.. I am going to have to try that. I wasnt sure why it needed to be "doctored up". Do you add one envelope and egg whites for each box, right?? Again thanks!

CandyLady Posted 25 May 2006 , 5:35pm
post #4 of

I did a wedding cake last weekend and used the duncan hines white with a rasberry buttercream filling. The week before I used the recipe of the white almond sour cream cake but my family talked me out of it for the wedding. they asked me to cut the cake with help from my family and I was kicking myself for just using the plain box mix. It as crumbling somehting terrible. Definately use this one...nice and firm and tastes wonderful:

White Almond Sour Cream Cake

2 boxes white cake mix (U used Duncan Hines White)
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teas. salt
8 egg whites
2 2/3 cups water
4 Tbls. vegetable oil
2 cups (16oz carton) sour cream
2 teas. clear vanilla flavor
2 teas. almond extract

Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees.

One recipe makes: one 14" round + one 6" round
or one 16" round
or one 12" round + one 10" round
or one 12x18" sheet cake
or one 12" round + one 8" round + one 6"

Half a recipe makes: two 8" rounds
or two 6" rounds + 6 cupcakes

heiser73 Posted 25 May 2006 , 5:40pm
post #5 of

I have never made a wedding cake...though I am attempting my first tiered cake for my parents 40th anniversary the end of june. But I do use DH cake mixes all the time..especially the white. It tastes really good and is always really moist...I always add an egg yolk to mine and a 1/2 tsp vanilla extract. So I just wanted to tell you that your cake will taste really good. Let me know how the dream whip works...I will probably have to do that for the one I'm making as well. GOOD LUCKicon_smile.gif

mamas510 Posted 25 May 2006 , 5:48pm
post #6 of

Well, I am baking tonight. I am making a 16 inch, 12 inch and 7 inch square...

Candy Lady, can you leave out the "almond"?

heiser73 - Thanks, I am still debating which to use, yours seems to fit into what I already have at home.
Thanks!!!

tonenia Posted 25 May 2006 , 5:56pm
post #7 of

CandyLady how did you do your raspberry buttercream frosting. I need a raspberry filling for a cake that I'm doing. Thanks

Pootchi Posted 25 May 2006 , 6:05pm
post #8 of

Wow glad I've found this thread!!! I've printed the recipe thanks alot!!!

mamas510 tell us how it went when you're finished and don't forget to post a pic!

Lorris

tsc Posted 25 May 2006 , 6:15pm
post #9 of

I always use the DH mix as a base, and when I just need something quick, tasty and dense, I add a box of White Chocolate Pudding to the mix, as well as use the whole eggs instead of just the whites. The cake batter is very thick and the cake turns out nice and firm. It also adds a little extra oomph to the flavor. It's an easy solution when you're short on time and ingredients. icon_biggrin.gif

tsc

Cakeasyoulikeit Posted 25 May 2006 , 6:19pm

I have made the White Almond cake TONS of times and it always gets rave reviews, expecially with raspberry! I suppose you could leave out the almond and add extra vanilla, but I would test that before you serve to someone else.

I have made raspberry buttercream filling by adding seedless raspberry jam to buttercream icing. easy.

good luck!

mamas510 Posted 25 May 2006 , 6:23pm

What are your opinions on the Cake Mix Doctor's "Brides Cake"?

tame Posted 26 May 2006 , 3:18am

I love the french vanillia white cake mix from ducan hines. I tried the enchance recipe which was posted and even though the cake came out firm which made it easy to decorated. It seem to me that the cake tatsted dry.

emilykakes Posted 26 May 2006 , 11:50am

I make the brides cake all the time. It is super tasty!!! However....I have never made a wedding cake and I don't know for sure how well this would work for a large wedding cake. I am not sure if it is dense enough to work for an actual wedding cake unless it was a smaller one. If no one on here knows if that recipe will work for you, the cake mix dr has a forum that you could go to and ask....I am sure that someone on there would know.

CandyLady Posted 26 May 2006 , 12:45pm

I guess you could leave out the almond but it was not too strong and tasted wonderful with the rasberry. The rasberry buttercream is a recipe I got from the Cake Lady who passed away in 2003. Her recipe is posted on www.ladycakes.com....it is work but tastes great. As stated in an earlier reply, you could just mix seedless rasberry jam with your buttercream for another nice tasting filling. Just be sure to pipe a thick dam of icing around outer edge of filling. Good luck. Pat

katiebug Posted 26 May 2006 , 3:20pm

I love the WASC recipe (white almond sour cream) it's all I use now. I just leave out the almond extract for the other flavors (choc, lemon, etc) it's a nice denser cake but still very moist and good for carving with too.

adven68 Posted 26 May 2006 , 3:28pm

What is Dream Whip? Is it a dry for of whipping cream? Also, which part of the supermarket do you think it would be in?

I'd love to try this as I am longing to find a nice white cake that's easy to make...

Thanks!

Crimsicle Posted 26 May 2006 , 4:51pm

Dream Whip is a powdered dessert topping mix. It's usually near the Jello and such.

Either the pudding version or the Dream Whip version will help eliminate the "too soft" crumbling problem described by one of the posters above. I've used both. The Sour Cream Almond cake is also very good. After using it a while, I decided I wanted something a little less dense and ended up using the Dream Whip for most cases. Still use the sour cream almond sometimes, though.

I am finicky about cake color. I think white cake should be white, which is why I stick with the whites instead of whole eggs. But, whole eggs will definitely add to the density as well. I use Dream Whip with one whole egg in all my other cakes.

ThatBakerChick Posted 4 May 2014 , 1:28pm

AI believe someone commented back in 2006 that 1/2 of the recipe posted above by CandyLady made 6 cupcakes. That is wrong. It makes 24 (at least). I should have stuck with my gut feeling and not made the full recipe if I only needed one. Haha! :grin::grin:

Oh well, more cupcakes for me!

They do smell and look fabulous though!

vldutoit Posted 4 May 2014 , 1:34pm

AHer recipe states two six inch rounds plus 6 cupcakes.

ThatBakerChick Posted 4 May 2014 , 1:55pm

AOops! She sure did! Guess it's time to make some coffee and put on the glasses! Thanks for clarifying! Good grief!:-)

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