After hearing everyone talking about the Cake Mix Doctor books, I went on amazon.com and found them. I brought the Chocolate Cake Mix(soft cover) and the Cake Doctor (hard cover, deluxe edition). I couldn't believe the prices; I got both books plus shipping for only $20.00 !! They are used but look brand new.
I can't wait to try some recipes. Any suggestions on what to try first?
I have all three books there is now a cupcake book by the Cake Mix Doctor. I love all her recipes. I would start with some of the chocolate cakes, especially the ones with the sour cream in it. I have even adapted some of the bundt cake receipes for layer cakes. You won't be disappointed. Whenever I have used her reciepes they can't believe they are so moist and that the cake was made from a cake mix. Enjoy!
I need to practice on my sister's 35th anniversary cake. Will try one of the chocolate recipes. I always use sour cream in my mixes and it makes them moistier.
Thanks alot for the response.
The Snickerdoodle cake gets rave reviews for sure!
Also, one CC member made the Peppermint icing one, and said it was wonderful! Janice
I bake for a tea-house and made the snickerdoodle one for the first time last week - they ended up going through 3 of them for the week! Folks just love it.
Snickerdoodles will be one of the first. Can I use buttercream for the icing and add cocoa for the chocolate icing. or do you recommend some other icing?
Thanks alot. Please keep the suggestions coming
You are welcome Stephanie214. You won't be disappointed. I've yet to try the snickerdoodle cake.
Oh one more thing, the cakes with liquor are very boozy so you may want to cut back a little of liquer than what is asked for in the recipe.
OK, now I have to get these books....if you try the snickerdoodle cake and it is great...may I have the recipe? I need an AWESOME tasting cake for someone that owns a restaurant, that I am gooing to give a sample ( and they might start selling my cakes!) thanks in advance!
I will send you a copy if you leave your e-mail.
Could someone please send me the snickerdoodle cake recipe? I have heard of it, but havent had the chance to buy the cookbook yet.
Thanks so muich!
The devil's food buttermilk cake is a good one to try and also the bride's cake recipe. These are my two favorites from the book!
My email link is at the bottom of the page...but it is firstname.lastname@example.org or www.affairtoremember.biz THANKS SO MUCH!!!!!
I did a search and found this one, it matches up with the one in my book. this way it save me typing the whole thing out. Hope this helps until you get your book.
1 (18.25 ounce) box plain white cake mix
1 cup whole milk
1/2 cup (1 stick) butter, melted
3 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
Adjust the oven rack to the middle position and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with the vegetable shortening and coat with flour, shaking out any excess.
In a large bowl with an electric mixer on low speed, combine the cake mix, milk, melted butter, eggs, vanilla extract and cinnamon and mix for 1 minute. Stop the mixer and scrape the sides of the bowl with a rubber spatula. Increase the speed to medium and beat until well combined, 2 to 3 minutes. Divide the batter evenly between the prepared pans, smoothing the top with the rubber spatula.
Bake the cakes in the preheated oven until they are golden brown and spring back when pressed lightly, 27 to 29 minutes.
Transfer the pans to a wire rack to cool for 10 minutes. Run a knife around the edge of each pan. Invert the cakes onto a rack, the invert them again onto another rack so that the cakes are right-side up. Set aside to cool completely, about 30 minutes.
To frost, place 1 layer cake, right-side up, on a serving platter. Spread the top with about 1/3 of the frosting and smooth the top. Place the second layer, right-side up, on top of the frosted layer.
Spread the sides and top of the cake with the remaining frosting with clean, smooth strokes. Place the cake, uncovered, in the refrigerator until the frosting is set, about 20 minutes. (May cover with wax paper and refrigerate for up to 1 week.)
Cinnamon Buttercream Frosting
8 tablespoons (1 stick) butter, room temperature
3 3/4 cups confectioner's sugar, sifted
3 to 4 tablespoons whole milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
In a large bowl with an electric mixer on low speed, beat the butter until fluffy, about 30 seconds. Stop the mixer and add the confectioner's sugar, 3 tablespoons of the milk, the vanilla extract and cinnamon. Blend on low speed until the sugar is incorporated, about 1 minute. Increase the speed to medium and beat until light and fluffy, about 1 minute. If the frosting seems too stiff, blend in up to 1 tablespoon additional milk.