Cake Mix Box Substitute Recipe?

Baking By anamado Updated 24 Jun 2008 , 6:44am by anamado

anamado Posted 22 Jun 2008 , 10:49am
post #1 of 14

I'm just a family's birthdays decorator , but I am loving to learn all about it, and all in CC of course icon_biggrin.gif
Here in Portugal cakes are decorated quite differently, and of course, products used for it are not all the same as in other countries. So I have some problems when it comes to try some of the wonderful recipes you share with everyone in CC.
We don't have things like glucose (nor corn syrup) or even shortening, etc, ... and cake mix boxes!

Can any one give me a cake mix box substitute recipe???

Thanks! Obrigada!
Ana

13 replies
fat-sissy Posted 22 Jun 2008 , 1:09pm
post #2 of 14

Here's a link to a recipe that may help. I found it a while back, but haven't tried it yet.
http://allrecipes.com/Recipe/Cake-Mixes-from-Scratch-and-Variations/Detail.aspx

anamado Posted 22 Jun 2008 , 9:08pm
post #3 of 14

Thanks you very very much!!! icon_biggrin.gificon_biggrin.gificon_biggrin.gif
But do cake mixes actually have already eggs and shortening in their composition?
I though it would be just dry powder...

fat-sissy Posted 22 Jun 2008 , 9:46pm
post #4 of 14

No, cake mixes don't have egg or shortening in them already. The 3 types I've used (Pillsbury, Betty Crocker and Duncan Hines) all require you add water, oil and eggs according to their directions on the box.

When you buy a box of cake mix, the ingredients inside are a powder mixture sealed in plastic. You have to add the other ingredients.

Hope this makes sense.

southerncake Posted 22 Jun 2008 , 9:53pm
post #5 of 14

JanH posted this "Master Mix" recipe and I have bought everything to do it, but haven't tried it yet.

http://forum.cakecentral.com/cake-decorating-ftopict-579223-master.html

If you can't get shortening, it will not work, but I'm hoping you possibly have some type of shortening!! Good luck!

anamado Posted 22 Jun 2008 , 10:10pm
post #6 of 14
Quote:
Originally Posted by fat-sissy

No, cake mixes don't have egg or shortening in them already. The 3 types I've used (Pillsbury, Betty Crocker and Duncan Hines) all require you add water, oil and eggs according to their directions on the box.
Hope this makes sense.




Yes, it makes sense, it's just that the recipe in the link has both eggs and shortening in its ingredients.
What I want to try is the WASC cake that everybody talks about in the forum. So if I can't have a cake mix box I have to try with something else icon_biggrin.gif


Quote:
Originally Posted by southerncake

(...) If you can't get shortening, it will not work, but I'm hoping you possibly have some type of shortening!! Good luck!




I guess I can use butter and make the cake in the very day (making a smaller batch, of course icon_biggrin.gif ).

Thank you very much to the both of you!

southerncake Posted 22 Jun 2008 , 11:09pm
post #7 of 14

Some of the awesome scratch bakers may have the WASC scratch recipe. I would maybe start a new thread with that in the title and you may get a response!! I hope someone has the answer for you!!!

alanahodgson Posted 23 Jun 2008 , 10:41pm
post #8 of 14

There has been a thread on WASC from scratch. Here's the link:
http://forum.cakecentral.com/cake-decorating-ftopict-588561-scratch.html+wasc

alanahodgson Posted 23 Jun 2008 , 11:00pm
post #9 of 14

The recipe that looks the most promising from the thread I posted has shortening and pudding mix in it. I don't know if pudding mix is available to you or not. I'm sure, as you mentioned earlier, butter would be okay, but it will make the cake very firm when cold. Cakes with butter almost seem dry if they're cold at all. You might even want to try reducing the butter a bit and replacing some of it with additional oil. It might be work some experimenting. I hope that helps you some.....

lusain Posted 23 Jun 2008 , 11:17pm
post #10 of 14

icon_eek.gif WASC? I'm new to all of this, what does it mean?

Lady_Phoenix Posted 23 Jun 2008 , 11:18pm
post #11 of 14

You can order shortening and other ingredients online.

dandelion56602 Posted 24 Jun 2008 , 5:01am
post #12 of 14

Since you can't get corn syrup, here are are couple of recipes for it. Don't know if you know the consistency of corn syrup, but it's about like honey.

http://www.recipezaar.com/74080

http://www.recipezaar.com/126123

anamado Posted 24 Jun 2008 , 6:35am
post #13 of 14
Quote:
Originally Posted by lusain

icon_eek.gif WASC? I'm new to all of this, what does it mean?



WASC is white almond sourmilk cake. It's a recipe I keep finding referred as one of the best and used for wedding cakes for instance.
It uses cake mix in its recipe and here in Portugal we don't have it.
the recipe:
http://www.recipezaar.com/69630

anamado Posted 24 Jun 2008 , 6:44am
post #14 of 14

I am very happy to see so many useful replays!
Thank you very very much!

Since I started learning this art in the net, I have read thousands of recipes and lot's of substitutes tips, and I had never, never found a glucose recipe!

And that information about butter result on the cake I had never found!
I guess that explains why I didn't find the texture of the cakes as good as they were mentioned on the recipes icon_biggrin.gif

And all those threads you gave me...
I'm getting so much from it!

I thank you all very much for taking interest on my post icon_smile.gif

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