doctored cake mixes?

Baking By sunkiss456 Updated 31 Dec 2013 , 10:34pm by lutie

eldag0615 Posted 14 Jan 2009 , 10:36pm
post #61 of 181

Thank you for all these wonderful ideas. I am going to try some of them.

AnitaK Posted 16 Jan 2009 , 2:09am
post #62 of 181

Do you add a box of pudding to a cake mix that already has pudding in it, such as a Pillsbury?

MrsLev557 Posted 16 Jan 2009 , 3:06am
post #63 of 181

This is the doctored cake mix recipe I use.. I got it from the wilton site from someone called Cassandracakes. I love the recipe and so does everyone I make it for. I always make half a batch without a problem.

This cake recipe is the maximum quantity for your 5 quart mixing bowl. It mixed up perfect in my Kitchen Aid Accolade. It yielded 15 1/2 cups cake batter.

2 Duncan Hines Butter Recipe cake mixes (I guess you could use any flavor)
2 cups All Purpose Flour
1 1/2 Cups Sugar
4 Sticks Butter (I used half butter, half margarine)
2 2/3 cups water
6 eggs
1 box French Vanilla Pudding Mix (instant)
2 tsp Baking Powder

Cream butter and sugar together. Add eggs, mix until blended. Add cake mix, pudding, flour and baking powder. Blend on low while drizzling in water in a thin stream. Mix until smooth (doesn't take long), and bake according to directions for your pan size. I had to share this because it turned our so good. I hope someone else enjoys!!


DELICIOUS LARGE QUANTITY CHOCOLATE CAKE MIX

2 Duncan Hines Dark Chocolate Fudge Cake Mixes
1 Box Chocolate Fudge Pudding
2 Cups Flour
6 Eggs
2 tsp. Baking Powder
2 Sticks Butter or Marg.
1-1/2 Cups Sugar
1 Cup Oil
4 Cups Water

1/2 RECIPE

1 Duncan Hines Dark Chocolate Fudge Cake Mix
1/2 Box Chocolate Fudge Pudding
1 Cup Flour
3 Eggs
1 tsp. Baking Powder
1 Stick Butter or Marg.
3/4 Cup Sugar
1/2 Cup Oil
2 Cups Water

Cream Butter/Marg. oil and sugar together. Add eggs mix until blended. Add Cake mix, Pudding, flour and Baking Powder. Blend on low while drizzling in water in a thin stream. Mix until smooth (doesn't take long), and bake according to directions for your pan size.
Optional; fold in Hershey's Special Dark Chocolate Chips.


I tried the chocolate with a couple different brands, got the best results with Duncan Hines Dark Chocolate Fudge Cake Mix.

Happy Baking

Shirl

ZAKIA6 Posted 19 Jan 2009 , 5:15pm
post #64 of 181
Quote:
Originally Posted by AnitaK

Do you add a box of pudding to a cake mix that already has pudding in it, such as a Pillsbury?




i would like to to know this too. icon_smile.gif

MacsMom Posted 19 Jan 2009 , 5:22pm
post #65 of 181

The cake mix box says not to add pudding, but I do it anyway. Never a problem.

kello Posted 19 Jan 2009 , 5:45pm
post #66 of 181

I've always added pudding. I made one just this past weekend, and I thought I had some, but didn't......the cake was drier than I'm used to now.....say yes to pudding!! icon_smile.gif

ZAKIA6 Posted 19 Jan 2009 , 5:49pm
post #67 of 181

great. thanks!

LittleMom Posted 19 Jan 2009 , 5:58pm
post #68 of 181
Quote:
Originally Posted by JessDesserts

I have another question, please.....

If you bake the cake and cant decorate it that same day, what is the best way to store/save it until you're ready?
And.... how long can you save the cake and it still taste fresh?

Same with BC.....can you make it and store it?

I hate to sound so ignorant, but I usually bake and decorate the same night. I was thinking how easy it would be to 'defrost' a cake and pay more attention on the decorating....like I very much want to do.

Ok, ok, that was more than one question.

Thanks for any and all help with this, I greatly appreciate it.

Jess




I don't bake and decorate in the same day, a cake needs time to rest and stabilize before I can decorate it - otherwise I always seem to have problems with sinking, bulging or other defects.

After leveling, I wrap the cake in two layers of plastic wrap and leave set overnight UPSIDE DOWN. Then I decorate the next day. Alternately, to bake ahead, I level the cake, wrap in two layers of plastic wrap and freeze immediately. Then when I'm ready, I take it out of the freezer and thaw overnight upside down and decorate the next day.

I've kept extras in my freezer for my family or unexpected guests and they taste alright for about a month.

JessDesserts Posted 19 Jan 2009 , 6:11pm
post #69 of 181

I don't bake and decorate in the same day, a cake needs time to rest and stabilize before I can decorate it - otherwise I always seem to have problems with sinking, bulging or other defects.

After leveling, I wrap the cake in two layers of plastic wrap and leave set overnight UPSIDE DOWN. Then I decorate the next day. Alternately, to bake ahead, I level the cake, wrap in two layers of plastic wrap and freeze immediately. Then when I'm ready, I take it out of the freezer and thaw overnight upside down and decorate the next day.

I've kept extras in my freezer for my family or unexpected guests and they taste alright for about a month.[/quote]

ty for your help!!

Do you thaw in the fridge? or just on the counter?

TIA ( i know I keep saying ty, but im just so grateful!! icon_razz.gif
clearly I dont know how to make the little white box with another persons quote, that was supposed to be for LITTLEMOM

MacsMom Posted 19 Jan 2009 , 6:23pm
post #70 of 181

I've found that freezing cakes makes them more moist and fresh-tasting then a fresh cake, odd as it sounds.

I let them cool for 30-45 mins and then wrap in 4 layers of plastic wrap and freeze.

tarheelgirl Posted 19 Jan 2009 , 6:27pm
post #71 of 181

Thanks so much for posting your yummy WASC recipes MACSMOM! thumbs_up.gif

FlourPots Posted 19 Jan 2009 , 6:32pm
post #72 of 181
Quote:
Originally Posted by JessDesserts

clearly I dont know how to make the little white box with another persons quote, that was supposed to be for LITTLEMOM




I just learned from Melvira how to do the little white box thing, LOL.

Click on the word quote at the corner of the person's post you want to quote from...immediately the place to type that you're familiar with, opens and the person's entire text will be there. Just delete what you don't want to appear in the white box, but leave the beginning and end words - [quote]

MacsMom Posted 19 Jan 2009 , 7:00pm
post #73 of 181

"Do you thaw in the fridge? or just on the counter?"


I thaw in the fridge overnight most of the time because thaws more evenly. On the couter is fine, but it will develop more condensation.

AnitaK Posted 19 Jan 2009 , 7:00pm
post #74 of 181

Question for MacsMom re: the cake that is with your name.

Please describe its design - 8 in square? how many layers? Is it carved as it looks being somewhat rounded on the top and curved in in the middle, circumference smaller at the bottom than the top?

It is beautiful - I'd like to make one similar for my granddaughter's 16th birthday.

MacsMom Posted 19 Jan 2009 , 7:09pm
post #75 of 181
Quote:
Originally Posted by AnitaK

Question for MacsMom re: the cake that is with your name.

Please describe its design - 8 in square? how many layers? Is it carved as it looks being somewhat rounded on the top and curved in in the middle, circumference smaller at the bottom than the top?

It is beautiful - I'd like to make one similar for my granddaughter's 16th birthday.




I baked 7", 8", and 9" square then filled and carved off the edges for smooth sides (I did that part upside down as it's easier to carve from a small top down to a larger bottom).

I just pressed down around the sides of the top to give it a sort of sloped, crooked look. Honestly, I planned to cut the top at an angle but I forgot! I was rushing as it was the first time I've ever decorated a cake within' 2 hrs. I made the bow with gumpaste so it would dry super-fast.

tarheelgirl Posted 19 Jan 2009 , 7:42pm
post #76 of 181

MacsMom:

I saw your varieties of cakes on another thread! WOW, they all sound so yummy! I was wondering if you would share the Andes Dream (MINT is my personal fav) and maybe the Coconut Cloud recipes? Those sound soo good! icon_biggrin.gif

Banana0501 Posted 19 Jan 2009 , 8:42pm
post #77 of 181

Macsmom - Thanks so much for all your insite. Question: In some of your recipes you've substituted cake flour instead of AP - any specific reason? Thanks.

AnitaK Posted 19 Jan 2009 , 9:43pm
post #78 of 181

Thanks - it is one of the prettiest cakes I've seen.

MacsMom Posted 19 Jan 2009 , 10:02pm
post #79 of 181
Quote:
Originally Posted by tarheelgirl

MacsMom:

I saw your varieties of cakes on another thread! WOW, they all sound so yummy! I was wondering if you would share the Andes Dream (MINT is my personal fav) and maybe the Coconut Cloud recipes? Those sound soo good! icon_biggrin.gif




Truffle filling
8 oz cream cheese, softened
2 c PS, sifted
2 c chocolate chips, melted
1 ½ t vanilla

For the mint filling, I use the above recipe but use 2 c mint chips. If no mint chips are available, then I use white chocolate and LoRann creme de menthe flavor.

Coconut Cloud is the WASC recipe, using coconut flavored coffee creamer in place of water, adding a package of coconut pudding mix, using coconut yogurt in place of sour cream, and a dram of LoRann coconut flavoring. I buy coconut pastry filling.

MacsMom Posted 19 Jan 2009 , 10:11pm
post #80 of 181
Quote:
Originally Posted by Banana0501

Macsmom - Thanks so much for all your insite. Question: In some of your recipes you've substituted cake flour instead of AP - any specific reason? Thanks.




I've found that flavored cake mixes tend to make a really heavy, over-moist cake. Cake flour gives it a lighter crumb.

I've actually changed my strawberry cake (WASC) to using one box of strawberry and one box of white cake mix because using two strawberry mixes is overwhelmingly sweet - a bit too synthetic.

ButtercreamBakery Posted 19 Jan 2009 , 10:42pm
post #81 of 181

Thank you so much Macsmom for all your helpful recipes, it was very nice of you to share... can't wait to try one!
Thanks to everyone else for all the great tips!

tarheelgirl Posted 19 Jan 2009 , 10:44pm
post #82 of 181

Awesome!!! thumbs_up.gif

sweetkisscakes Posted 20 Jan 2009 , 6:41am
post #83 of 181

which type of loranns do you use?

I noticed on their website that they have many different kinds, such as for candy, chocolate, or ice cream. not sure which type to use.

Banana0501 Posted 20 Jan 2009 , 1:03pm
post #84 of 181

I've found that flavored cake mixes tend to make a really heavy, over-moist cake. Cake flour gives it a lighter crumb.

I've actually changed my strawberry cake (WASC) to using one box of strawberry and one box of white cake mix because using two strawberry mixes is overwhelmingly sweet - a bit too synthetic.[/quote]

Thank you, using cake flour makes perfect sense.

I've also revised WASC with one lemon cake mix and one white for exactly the same reason.

Banana0501 Posted 20 Jan 2009 , 1:08pm
post #85 of 181
Quote:
Originally Posted by Banana0501


This Quote for MacsMom:I've found that flavored cake mixes tend to make a really heavy, over-moist cake. Cake flour gives it a lighter crumb.

I've actually changed my strawberry cake (WASC) to using one box of strawberry and one box of white cake mix because using two strawberry mixes is overwhelmingly sweet - a bit too synthetic.




From me: Thank you, using cake flour makes perfect sense.

I've also revised WASC with one lemon cake mix and one white for exactly the same reason.[/quote][/quote]

Sorry MacsMom, I haven't figured out the "quoting" process yet! icon_redface.gif

FlourPots Posted 20 Jan 2009 , 1:39pm
post #86 of 181

Banana0501...if you go back to page 5 of this thread I explain to someone else how to do the quoting thing.

FullHouse Posted 20 Jan 2009 , 3:48pm
post #87 of 181

MacsMom, thanks for sharing all of your fabulous recipes andthe insturctions for your square cake - I've been admiring your Avatar everytime I see it. I can't wait for my kids to finish off the huge cake in our fridge so I can try your recipes. Did you use WASC for your Avatar cake? I just did a practice round topsy turvy using WASC (with DH Dark Choc. mix) and it was so weak after tapering the sides that the cake sagged under the weight of the MMF. Good thing it was just practice LOL.

Banana0501 Posted 20 Jan 2009 , 7:35pm
post #88 of 181

Thanks FlourPots - that's exactly what I did and it worked!!

bobwonderbuns Posted 20 Jan 2009 , 7:42pm
post #89 of 181

I haven't read this whole thread yet but things I do to doctor cake mixes are use applesauce instead of oil; add sour cream; change flavorings; add dry pudding to the dry ingredients for added moisture; use fresh lemon juice in place of water; extenders, etc. etc. There's really no limit to how you can doctor a cake. icon_biggrin.gif

FlourPots Posted 20 Jan 2009 , 8:22pm
post #90 of 181
Quote:
Originally Posted by Banana0501

Thanks FlourPots - that's exactly what I did and it worked!!




You're welcome icon_smile.gif

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