Just find a yellow butter cake recipe with scratch ingredients on the Internet, and use that in place of the cake mix.

I think that sponge cake would be way too dense for this to work.

Here is a link to one that I am sure will work for you.

http://southernfood.about.com/od/yellowandwhitecakes/r/bl40318n.htm

Theresa

The standard 'cake-mix' box on store shelves here are 18.25 oz or 'same as' 1LB and 25 oz ( I looked at a pillsbury cake box in my pantry which I prefer to use when I do an extended recipie but I'm pretty sure the measurements for all brands of cake mix down the isles are the same.) It shouldn't hurt to use another brand of cake mix as long as it's basic 'cake' and not a pound or sponge or other type..you wouldn't want to stray too far from actual recipie. I have made some small changes on some of the recipies on here and have no t had any problems so far. They have always been great turn outs. I hope this helps.

She's in the United Kingdom, kiddo. They don't have cake mixes there like we have them here.

Theresa

Ok, applegumkitchen, take a deep breath!

I know exactly what you are going through, my friend, as I cannot get copha here!

I belong to two different cake decorating forums which are sourced from AU. I was given a flower modeling paste recipe from one of the forum owners, which I cannot make because we do not have that darn stuff here! Crisco vegetable shortening just does not work with the recipe she gave me.

You folks also do not have the convenience of cake mixes like the ones we have here. Nor do you have Crisco, to make the buttercream icing that many of them speak of here.

Yes, there are some markets there which carry the ingredients which we Yanks speak of here, but they are few and far between, and when you do find those brands and ingredients, they are quite expensive.

And since I belong to those AU-based forums, I do, indeed, get your sense of humor. Surprise! No offense taken here!

Glad to have helped you get the word out that not everyone in the world knows who the heck Betty Crocker is in the first place!

Your friend -

Theresa

Hi Theresa!!
Glad to find somebody who "gets" it !!
We are familiar with 'BETTY' just don't have a clue who the hell 'DUNCAN' is - matter of fact we find it difficult to understand all this add a packet of this and a packet of that.... your supermarkets must price things a LOT differently over there. Here we are SLUGGED big time for being lazy - packet mixes are more expensive than the raw ingredients required to make the cake, so there is absolutely NO advantage to using boxes.


What is the flower modelling paste recipe? I have one that uses liquid glucose (can you get that there?) and not copha - my recipe for plastic fondant contains copha.

How do you manage without Chocolate Crackles!!!!!! (what most Aussies use Copha for - oh and White Xmas slice!!

That's what we're here for.

You're quite welcome.

Theresa