How do I convert a regular cake recipe to make it more of a pound cake? I want to do this because I need a firmer cake to work with when I am decorating it with fondant.
Use my *original* WASC cake recipe
1 box cake mix (I prefere Betty Crocker)*
1 cup flour
1 cup granulated sugar
1 cup sour cream
1 cup liquid*
3 whole eggs
1 Tablespoon flavoring*
*see notes at end
Mix dry ingredients together well.
Place wet ingredients in mixer bowl.
Add about 1/2 of the dry ingred. Blend on low 30 seconds; add remaining dry ingred. Blend, low 30 sec, then beat for 2 minutes.
Pour into prepared pans and bake as usual.
*NOTES: Any cake flavor/brand can be used. Match the flavoring to the cake flavor....ie: strawberry cake & flavoring; lemon/lemon etc. Most cakes I use a mix of vanilla, butter & almond.
I use water, but some people tell me th ey have used milk and a few use juice.
VBA mix: one part vanilla, 1/2 part butter flavoring & 1/4 part almond extract. A 'part' can be any measure you want to use.....teaspoon, tablespoon, cup, quart
I usually make it up by the cup and keep on hand for all my baking, icing etc.