HOME MADE BASIC CAKE MIX

Baking By RisqueBusiness Updated 11 Oct 2009 , 1:35pm by MaraCarter

susanscakebabies Posted 30 Jan 2007 , 3:20am
post #61 of 85

Well What can I say! Yeah you better. You are letting all that profit get away. icon_wink.gif

amandasweetcakes Posted 5 Mar 2007 , 8:42pm
post #62 of 85

Thanks for sharing. I can't wait to try it. I, too have been looking for a great scratch cake recipe. This is very cool!! thumbs_up.gif

bobwonderbuns Posted 28 May 2007 , 1:10pm
post #63 of 85

I don't know how I missed this thread before!! icon_rolleyes.gif

SweetResults Posted 28 May 2007 , 1:31pm
post #64 of 85

Me too! Gonna try this one & will email Risque with results.

I do miss her.

berryblondeboys Posted 28 May 2007 , 1:33pm
post #65 of 85

me too! I wonder if you can use butter instead of shortening if you keep it refrigerated? Not that making a cake from scratch is that difficult, but doing all the 'grunt' work ahead of time is always a bonus!

I miss risquebusiness!

Melissa

susanscakebabies Posted 28 May 2007 , 3:11pm
post #66 of 85

Must be making lots of money off this cake mix recipe and run off to vacation. icon_wink.gif

PTLA Posted 6 Aug 2007 , 2:31am
post #67 of 85

I also have tried this and my customers loved it .One said it was awesomeIhave made it about 4 times and was wonderful each time.I have done the choc.and it too was awesome.Yes I have used instsnt pudding and extra egg for awesome reviews

rbatia Posted 20 Aug 2007 , 10:24pm
post #68 of 85

thanks for the recipe

absolutecakes Posted 20 Aug 2007 , 11:14pm
post #69 of 85

I can't wait to try it! I am a box baker, but would love to go scratch!

TheCakeGirl87 Posted 21 Aug 2007 , 1:50am
post #70 of 85
Quote:
Originally Posted by absolutecakes

Saving this one, I can't wait to try it! I am a box baker, but would love to go scratch!




Same here! Thanks so much RB!

SugarMoonCakeCo Posted 21 Aug 2007 , 3:10am
post #71 of 85
Quote:
Originally Posted by PTLA

Yes I have used instsnt pudding and extra egg for awesome reviews




using the pudding and extra egg - was it stackable and good for sculpting?

when adding instant pudding do you also add water?

i've never added pudding, probably because i only do SCRATCH cakes and NEVER mixes - so i am unfamiliary with it

thanks in advance!

absolutecakes Posted 21 Aug 2007 , 5:06am
post #72 of 85

My cupcakes are in the oven!

I added 2 boxes of vanilla pudding to the entire base mix and I also added an extra egg and some plain yogurt to the batter. We'll see in about 20 min if they turned out!

Katie

kellyshe Posted 21 Aug 2007 , 10:49pm
post #73 of 85

this is awesome! Thanks so much

absolutecakes Posted 21 Aug 2007 , 11:05pm
post #74 of 85

They turned out really well. I think next time I will add more pudding to the master mix to keep it more moist.

I still prefer my original doctored mix, but it wasn't bad. I think with a few minor tweeks it will do really well.

Katie

MandyBs Posted 22 Aug 2007 , 3:12am
post #75 of 85

Thanks for sharing! This looks great - just wondering if anyone has substituted cake flour for the all purpose.

melysa Posted 22 Aug 2007 , 3:26am
post #76 of 85
Quote:
Originally Posted by MandyBs

Thanks for sharing! This looks great - just wondering if anyone has substituted cake flour for the all purpose.





you can use cake flour cup for cup PLUS two tablespoons. so, if it calls for one cup all purpose, you'll use one cup and two tablespoons cake flour.

GI Posted 22 Aug 2007 , 4:30am
post #77 of 85

[quote="RisqueBusinessI'm surrounded by tons of sugar all day long, that I went out and bought myself a SALT LICK>.[/quote]

Bwwwaaaa haaa haaaa haaaa!!!!! icon_lol.gif

kristincu Posted 27 Sep 2007 , 7:37pm
post #78 of 85

Hi, I'm a newbie to this forum and I can't wait to make myself a big batch of this mix to try! Thank you for sharing it! I have a question...I've been reading a lot about adding flavored creamers for lots of yummy flavors - has anyone tried using creamer with this mix? If so, how much did you use, liquid or powder, etc?

Thanks so much!

Kristin

Marksgirl Posted 27 Sep 2007 , 8:08pm
post #79 of 85

I don't know how I missed this before. It sounds just like something I could use.

tana Posted 27 Sep 2007 , 8:23pm
post #80 of 85

So risquebusiness....... do i need to change the temp. if i use different pan sizes ???

JoAnnB Posted 27 Sep 2007 , 9:49pm
post #81 of 85

risquebusiness isn't here anymore.

Baking in different sized pans may require a heating core or bake even strips so the center bakes evenly, especialy lareger sizes. But the baking temp would most likely stay at about 325

tana Posted 28 Sep 2007 , 11:00am
post #82 of 85
Quote:
Originally Posted by JoAnnB

risquebusiness isn't here anymore.

Baking in different sized pans may require a heating core or bake even strips so the center bakes evenly, especialy lareger sizes. But the baking temp would most likely stay at about 325




thanks joannb

panchanewjersey Posted 20 Dec 2008 , 7:25pm
post #83 of 85

So I take it you put it to the test and are absolutely sure it's the best stuff around...lol just kidding I want to try it and I'll let you know how wonderful you really are. Ha Thanks!

dstbni Posted 11 Oct 2009 , 1:14pm
post #84 of 85

Thanks

MaraCarter Posted 11 Oct 2009 , 1:35pm
post #85 of 85

Wow! Thanks for sharing

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