Sugar Posted 3 Aug 2005 , 1:37pm
post #1 of

So Sandra Lee made a wedding cake yesterday on the show. She used boxed cake mix, and canned frosting. I almost fell over! The cake was enough to feed 100 and it was three round tears. She used no support at all. The cake itself looked okay, but I still can't get over boxed cake mix and frosting for a wedding cake! icon_eek.gif

28 replies
sls0812 Posted 3 Aug 2005 , 1:51pm
post #2 of

I've used box cake mix with the cake extender recipe before and it tasted great. I do think going as far as boxed icing is a little too much. Hopefully no one will try to do that cake with no support.

Ironbaker Posted 3 Aug 2005 , 1:53pm
post #3 of

Oh my. icon_confused.gif

MariaLovesCakes Posted 3 Aug 2005 , 1:54pm
post #4 of
Quote:
Originally Posted by Sugar

So Sandra Lee made a wedding cake yesterday on the show. She used boxed cake mix, and canned frosting. I almost fell over! The cake was enough to feed 100 and it was three round tears. She used no support at all. The cake itself looked okay, but I still can't get over boxed cake mix and frosting for a wedding cake! icon_eek.gif




I have seen it before, twice actually. I don't think canned icing will fly with me though..... It is way toooooo sweet..... And I make Buttercream a lot but I have tasted this canned icing and its just too sweet.... To cover a cake for a wedding I don't think tha it is a good idea...

Box cake mixes (eventhough I don't do them often) can be very good and firm if you doctored them... So the cake mix was okay, but the icing NOT!!!!

I did like the other things se did... Wasn't the tent lovely!!!!???

llj68 Posted 3 Aug 2005 , 1:56pm
post #5 of

Ah yes----the queen of using Ziploc bags as pastry bags. Funny--whenever I try that as a "quickie", they ALWAYS end up bursting in my hands.

I missed the show yesterday--but have seen it before. To each her own, I suppose.

Lisa

MariaLovesCakes Posted 3 Aug 2005 , 2:08pm
post #6 of
Quote:
Originally Posted by llj68

Ah yes----the queen of using Ziploc bags as pastry bags. Funny--whenever I try that as a "quickie", they ALWAYS end up bursting in my hands.

I missed the show yesterday--but have seen it before. To each her own, I suppose.

Lisa




You have to buy the stronger ones to be able to use them as pastry bags... Still, there is nothing like parchment or nylon ones.... icon_smile.gif

llj68 Posted 3 Aug 2005 , 6:14pm
post #7 of
Quote:
Originally Posted by MariaLovesCakes

Quote:
Originally Posted by llj68

Ah yes----the queen of using Ziploc bags as pastry bags. Funny--whenever I try that as a "quickie", they ALWAYS end up bursting in my hands.

I missed the show yesterday--but have seen it before. To each her own, I suppose.

Lisa



You have to buy the stronger ones to be able to use them as pastry bags... Still, there is nothing like parchment or nylon ones.... icon_smile.gif




Well--I used the Ziploc brand Freezer ones--I believe they are about as strong as they come. I suppose I could rob my dh's pack liners--I'm pretty sure he wouldn't be too happy with that! LOL!! icon_lol.gif

I'm just going to stick with my pastry bags and for those "little" jobs--I just got some parchment triangles. (Bought those AFTER the last "Ziploc disaster".

Lisa

TamiAZ Posted 3 Aug 2005 , 6:27pm
post #8 of

She didn't use any supports??? hmmmmmmmm....I wonder how long it took to collapse... icon_confused.gif As far as box mixes go, That's all I use..I doctor them. I've never had one complaint and have had lots of return customers!! thumbs_up.gif I had one bride ask me if I baked from scratch... I told her I used box mixes...She booked at the consult!! icon_lol.gif

ntertayneme Posted 3 Aug 2005 , 6:32pm
post #9 of

Were the layers single or double layered and about how big (round? square) where the layers? I'm curious to know too ... no way I'd stack up a cake w/o any support under it and no way I'd use ready made icing on a wedding cake.. just not my style ... buttercream or MMF .. only 2 I like to use... well at this point, or until something else that catches my attention comes along icon_wink.gif

Sugar Posted 3 Aug 2005 , 6:54pm

Here is the link

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27589,00.html

It does say here to use the dowels, but I don't remember seeing her use them on the show.

It was two layers. One of jam, and one of lemon curd (of course from a jar icon_eek.gif)

peacockplace Posted 3 Aug 2005 , 6:59pm

I think food network is misleading people! They showed the ladies from whimsical bakehouse just slapping the filling on with out showing the dam to keep it in place. They show people stacking up cakes all the time without the proper support. I know that stuff might not be as entertaining, but they could at least say something about it and look at a website for more help. I feel sorry for somone who tries to follow the directions they give on TV.

ntertayneme Posted 3 Aug 2005 , 7:01pm

It's really a lovely cake... I guess to each their own lol ... I just think we put a lot more thought into our cakes than that!

Sugar Posted 3 Aug 2005 , 7:02pm

I agree. The only show I've seen where they do it properly was Martha.

Know that I recall, the Barefoot Contessa did a cake as well and again, no support.

Many times what I've seen on tv is different that what is posted in the recipe section. Something is added, or missing, or plain different.

MariaLovesCakes Posted 3 Aug 2005 , 7:03pm
Quote:
Originally Posted by Sugar

Here is the link

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27589,00.html

It does say here to use the dowels, but I don't remember seeing her use them on the show.

It was two layers. One of jam, and one of lemon curd (of course from a jar icon_eek.gif)




Funny!!! icon_lol.gif

Sugar Posted 3 Aug 2005 , 7:04pm
Quote:
Originally Posted by ntertayneme

It's really a lovely cake... I guess to each their own lol ... I just think we put a lot more thought into our cakes than that!




I agree with you. I think it looks cute. But canned frosting, boxed mix, and jarred lemon curd? For a wedding cake? dunce.gif

meme Posted 3 Aug 2005 , 7:08pm

Now that is what you call a cake for a shot gun wedding! LOL Given the time it takes to make it!

PolishMommy Posted 3 Aug 2005 , 7:30pm

That's a disaster waiting to happen!

Wandootie Posted 3 Aug 2005 , 7:42pm

I've just read where some of you say you "doctor" your boxed cake mixes to make them more firm.

What do you do to "doctor" them? I have no clue.

Wandootie

Sugar Posted 3 Aug 2005 , 7:55pm

Here are some ideas. I'm not an expert on the doctored mixes though

http://cakecentral.com/cake_recipe_cat_4-Cake-Mix-Cakes.html



Sandra Lee does have some adorable ideas, but I don't know what she's thinking with this cake!

ntertayneme Posted 3 Aug 2005 , 7:56pm

Sour cream, pudding, I've also used the cake extender recipe from here .. which is an additional egg, flour, sugar and flavoring I believe... there's so many things you can add to cake mixes.... Misdawn uses a tub of icing in hers and says it makes it very moist ... some like the Cake Mix Doctor's book, others don't ... I like it because it gives you the measurements for all the extra ingredients needed to "doctor" the cake mix up w/o have to experiment to see if it will work icon_smile.gif

Ambrosia Posted 3 Aug 2005 , 11:10pm

I saw that, too! I was like "no support?, are you crazy?"
that thing was HUGE, too!

I did like the decorating idea, though - the small grapes in powdered sugar placed on the cake.

Misska21 Posted 4 Aug 2005 , 12:33am

I was just wondering if anyone has ever used that champagne extract...it sounds good!

Jess

Sugar Posted 4 Aug 2005 , 12:45am
Quote:
Originally Posted by Misska21

I was just wondering if anyone has ever used that champagne extract...it sounds good!

Jess




I'm going to try it. It's difficult to get a good champagne flavor using champagne. If you want I can let you know. Hopefully I can get to the store today or tomorrow.

Ambrosia Posted 4 Aug 2005 , 1:40am

I'd definitely like to know that, too. I liked that idea. icon_smile.gif

ntertayneme Posted 4 Aug 2005 , 1:58am

I haven't tried the champagne flavoring yet .. would love to know if it really tastes good.

nanni Posted 4 Aug 2005 , 2:34am

If you look at the picture it doesn't look level or the top layer centered-might be from no support and it is starting to sink. It is a cute cake however, but it's alot cheaper and soooooooooo much better tasting to make buttercream than that nasty canned stuff....gross...(but I don't like cake anyway-probably because of the icing stuff before I started doing cakes but I still can't get into eating them) I would be horrified if I were a bride-I am sure guests could definately tell the difference....

vitade Posted 4 Aug 2005 , 1:05pm

Funny, I thought all the same things you guys did BUT remember her show is called "SEMI-homemade". All her ideas start with packaged stuff. That the whole basis of her show. I still love to watch her but think her ideas are more for people who either don't have time to do all from scratch or just don't like to be in the kitchen.

Rose

Calejo Posted 4 Aug 2005 , 3:31pm

ok, I'd like to see a show on Food Network where they devote it solely to cake decorating. They should teach the essential techniques, not just the recipe. That's just basic responsibility.

Also, I've tried Champagne flavoring and it reminded me of cough syrup. *Yecht* But, I may used it improperly. It was candy flavoring and this was a while ago.

Sugar Posted 8 Aug 2005 , 12:40pm

Hi

I purchased the Lorainne Champagne flavor this weekend. I thought it tasted like vodka, and my boyfriend first response was, this tastes like Jack Daniels!

So don't buy this stuff expecting it to taste anything like champagne! icon_confused.gif

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