Friend gave me several boxes of BC yellow mix with pudding. Do I increase the oil add sourcream to get the same moistness of the BC yellow mix WASC. Please advise.
Did you mean to say that they do NOT have pudding in them? I always use BC mixes, I've never paid attention to whethr pudding was in them or not. In nay case, the WASC wil be just as moist, especially if you use the creamer, no need to adjust.
Seriously, I've over-baked cakes by 30mins twice on accident and they were still so moist that I used them anyway!
Sorry for the confusion- a friend gave me 6 boxes of BC yellow with pudding. I normally purchase the yellow mix no pudding added. Do I need to make any adjustment oil etc. using the yellow with pudding in a WASC version.
I've never seen it with pudding. You'll probably just have to experiment but I would leave out the extra pudding maybe.
I've used the mix with pudding, made the cinnamon WASC - came out great.
macsmom and grandmag thanks for all the great advice! I will try the whole egg and egg white combo on the creamsicle and will definitely do the raspberry pie filling in the food processor if I cant find a sleeve of it! You guys are so helpful it is crazy, I would be nowhere without you....
Friend gave me several boxes of BC yellow mix with pudding. Do I increase the oil add sourcream to get the same moistness of the BC yellow mix WASC. Please advise.
Did you mean to say that they do NOT have pudding in them? I always use BC mixes, I've never paid attention to whethr pudding was in them or not. In nay case, the WASC wil be just as moist, especially if you use the creamer, no need to adjust.
Seriously, I've over-baked cakes by 30mins twice on accident and they were still so moist that I used them anyway!
Sorry for the confusion- a friend gave me 6 boxes of BC yellow with pudding. I normally purchase the yellow mix no pudding added. Do I need to make any adjustment oil etc. using the yellow with pudding in a WASC version.
Are you sure BC makes "no pudding" mixes? In the lower left hand corner of my white mixes, it says, "As always, pudding in the mix".
It isn't in your face, but it's there. I always use BC and always add pudding.
Ok also, I am doing a cake for an upcoming charity event that is mainly for adults but has a very childlike theme and vibe. It is for an organization that helps children with cancer so they are providing very childlike desserts, cotton candy, rice krispies treats, gumballs etc.
They told me to have fun with the flavors so here is what I am thinking...root beer float
orange creamsicle...
I think I have found the perfect egg combo for cakes that have a tendency to sink (high sugar content): 3 whole eggs and 5 egg whites. Try that with the orange creamsicle
Oh, and it was only like 1/2 tsp of anise in the rootbeer.
When you make the half box recipes for your tastings do you use one egg or one egg and one egg white?
Here is my 1/4 recipe (half-box) - fills one 7" round:
2 cups mix (chocolate mixes 1 1/2 cups - the choc mix has less volume because it is heavier... I think)
1/2 c flour
1/2 c sugar
1/4 tsp - rounded, salt
1 tbls dry pudding mix
1/2 c sour cream or yogurt
3/4 c liquid
2 egg whites - or 1 egg + 1 white (if using high sugar liquids)
1 tbls oil
To MacsMom.... Do you have a good banana nut cake recipe that starts with a cake mix base?....or anything will do. Everything you touch is wonderful! THANK YOU!!!!
Oh OK so you use 3/4 C. liquid instead of 2/3 C. Why is that?
This is the one I use. Not a box mix though.
http://www.recipezaar.com/Best-Ever-Banana-Cake-With-Cream-Cheese-Frosting-67256
Oh OK so you use 3/4 C. liquid instead of 2/3 C. Why is that?
That's funny, just my brain not working from lack of sleep and not realizing that it should be 2/3 cup. 
To MacsMom.... Do you have a good banana nut cake recipe that starts with a cake mix base?....or anything will do. Everything you touch is wonderful! THANK YOU!!!!
Help Please...Thank you!
To MacsMom.... Do you have a good banana nut cake recipe that starts with a cake mix base?....or anything will do. Everything you touch is wonderful! THANK YOU!!!!
Help Please...Thank you!
Oh! Sorry. The banana cake recipe is in the google doc (in my sig line). Just add 1 1/2 cups chopped, toasted walnuts to it. (More or less, depending on your preference for nuts)
WOW!! Everyone has such great ideas!! It makes me smile that everyone is willing to help one another 
WOW!! Everyone has such great ideas!! It makes me smile that everyone is willing to help one another
Me, too. And it helps [business] that Costco doesn't make any of these flavors...
OH MY GOODNESS!!!!!!!!!! You ladies are so fabulous for sharing your wealth of knowledge!! Thank you so very much, I was just going to peek on CC for a second...now an hour later I must get off after only having seen a fraction of these threads!!
To MacsMom.... Do you have a good banana nut cake recipe that starts with a cake mix base?....or anything will do. Everything you touch is wonderful! THANK YOU!!!!
Help Please...Thank you!
Oh! Sorry. The banana cake recipe is in the google doc (in my sig line). Just add 1 1/2 cups chopped, toasted walnuts to it. (More or less, depending on your preference for nuts)
Thank you sooooo much! I will be trying this tomorrow.
WOW!! Everyone has such great ideas!! It makes me smile that everyone is willing to help one another
Me, too. And it helps [business] that Costco doesn't make any of these flavors...
I couldn't agree more!!
I've never seen it with pudding. You'll probably just have to experiment but I would leave out the extra pudding maybe.
Betty Crocker and Pillsbury brands have pudding already added in the cake mix. Duncan Hines doesn't contain pudding mix in the cake mix.
HTH
MacsMom, I have a question, if you don't mind, about the Chocolate WASC recipe that you have listed in your google doc. How much batter does that make up?
Also, can anyone recommend a strawberry filling recipe that is delicious (being paired with chocolate cake) and does not use any kind of cream, bettercreme, frostin pride, etc.? I can't seem to find any of the shelf stable creams in my area and I don't have time to order anything online. Thanks!
MacsMom, I have a question, if you don't mind, about the Chocolate WASC recipe that you have listed in your google doc. How much batter does that make up?
I've never measured the batter, but I try to keep of pan sizes it fills. Here is the original recipe:
http://www.recipezaar.com/White-Almond-Sour-Cream-Wedding-Cake-69630
A list of pan sizes it fills:
One 14" square
14" & 6" round
11" & 9" round
13" & 6" round
12x18" sheet
8"9"10" round (barely)
12"8" & 6" round
Two 9" squares
Two 8" & one 7" square (not full, but I do it anyway)
Half recipe:
Two 7" rounds
One 11" square
Two 6" rounds and 6 cupcakes
Three mix recipe (One + half):
11"10"9" round
11" petal pan, two 7" rounds, and 6"4" round
MacsMom, I have a question, if you don't mind, about the Chocolate WASC recipe that you have listed in your google doc. How much batter does that make up?
I've never measured the batter, but I try to keep of pan sizes it fills. Here is the original recipe:
http://www.recipezaar.com/White-Almond-Sour-Cream-Wedding-Cake-69630
A list of pan sizes it fills:
One 14" square
14" & 6" round
11" & 9" round
13" & 6" round
12x18" sheet
8"9"10" round (barely)
12"8" & 6" round
Two 9" squares
Two 8" & one 7" square (not full, but I do it anyway)
Half recipe:
Two 7" rounds
One 11" square
Two 6" rounds and 6 cupcakes
Three mix recipe (One + half):
11"10"9" round
11" petal pan, two 7" rounds, and 6"4" round
Thanks! I assume that the amount of batter produced by the chocolate WASC is more than the other recipes? Also, I see that a half recipe fills one 11" square. I need to bake a 12" square, but I only have 1 pan. Would you fill it with a half batch or would you try to make a 3/4 batch?
Also, can anyone recommend a strawberry filling recipe that is delicious (being paired with chocolate cake) and does not use any kind of cream, bettercreme, frostin pride, etc.? I can't seem to find any of the shelf stable creams in my area and I don't have time to order anything online. Thanks!
I just make the white chocolate truffle without the Bettercreme, but I beat the white chocolate and cream cheese a long time (like you would whipped ganache). Beat in 1/4 to 1/2 cup strawberry preserves.
I see that a half recipe fills one 11" square. I need to bake a 12" square, but I only have 1 pan. Would you fill it with a half batch or would you try to make a 3/4 batch?
I would just add an extra 1/4 c of sugar, flour and sour cream, increase the liquids to 2-3/4 c, add an extra egg white, and increase the oil to 1/3 c. Maybe also add an extra tsp of flavoring. These small increases in everything but the mix won't noticeably affect the cake (I've done it a few times).
I have looked everywhere for Bettercreme and can't find it.. 
Has anyone had success using a substitute for the Frosting Pride/Bettercreme in the Strawberry Cheesecake filling?
I have looked everywhere for Bettercreme and can't find it..
Has anyone had success using a substitute for the Frosting Pride/Bettercreme in the Strawberry Cheesecake filling?
You can use Cool Whip or homemade whipped ream, it just requires refrigeration.
oooo great idea! Thanks Macmom. I made your coconut cake with the chocolate truffle filling last night.. food esctasy!
I'm planning on making the Guinness cake for my brother's bday tomorrow. I'm wondering what the consistency is like. I've read reviews of other recipes & it's more like a fudgy brownie. We like more cake like consistency. If it's brownie like I may add an extra egg & 1/4 tsp of baking soda (think that will take care of it?
I was going to fill it w/ the Irish Cream filling but our budget is tight & I just don't buy liquor except for baking, so I don't want to spend a lot at the liquor store & be stuck w/ something I won't use. So, any ideas for a filling? Would an espresso flavored filling go well w/ it? I've never had Guinness so I don't know what it tastes like or what would go well
For those who can't find Bettercreme I found this recipe here on CC for stabalized whipping cream and if you scroll down Cake Deanna has a good idea too.
http://cakecentral.com/recipes/7347/amazing-stabilized-whipping-cream
Also I have made the Guiness cake and it didn't turn out brownie like at all. The Guiness just gives it a nice rich flavor but it is a cake consistency.
Friend gave me several boxes of BC yellow mix with pudding. Do I increase the oil add sourcream to get the same moistness of the BC yellow mix WASC. Please advise.
Did you mean to say that they do NOT have pudding in them? I always use BC mixes, I've never paid attention to whethr pudding was in them or not. In nay case, the WASC wil be just as moist, especially if you use the creamer, no need to adjust.
Seriously, I've over-baked cakes by 30mins twice on accident and they were still so moist that I used them anyway!
Sorry for the confusion- a friend gave me 6 boxes of BC yellow with pudding. I normally purchase the yellow mix no pudding added. Do I need to make any adjustment oil etc. using the yellow with pudding in a WASC version.
Are you sure BC makes "no pudding" mixes? In the lower left hand corner of my white mixes, it says, "As always, pudding in the mix".
It isn't in your face, but it's there. I always use BC and always add pudding.
I've never noticed it before but it is in the lower left corner! The only box it's not on is the Pound Cake box.
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