we were discussing in another thread about this recipe, and how we sometimes have problems with it and wanted to get tips and ideas from others who also use this recipe! Especially me, as a newbie.
Here's the link to the recipe, and here's the recipe:
Durable Cake for 3D and Wedding Cakes
Serves/Yields: 2-9in rounds or 1-9X13 or 1 moulded cake
Prep. Time: 20 min
Cook Time: 30-35 min
Category: Cake Mix Cakes, Pound Cakes, Yellow Cakes, Birthday Cakes
This cake is moist yet very durable and will hold up to many shapes and designs. It is light in taste and stays moist if making a day or two ahead.
1 Duncan Hines Yellow (or White) cake mix
4 egg whites
1/2 cup water
1/3 cup vegetable oil
1 small pkg of instant vanilla pudding mix
1 cup sour cream
Preheat oven to 350
Incorporate all ingredients together one by one on low speed.
Make sure to mix thoroughly between each ingredient.
Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes.
Bake at 350 for 30 - 35 minutes
Here's my problem: I'm using the wilton sports ball pans to make this cake for my baby's birthday tomorrow. I made it about a week ago, and had NO problems with it. well, it sunk a tiny bit in the middle, but it was unnoticable, and since it was a practice cake, it didn't matter anyway to me.
made two mixes last night, and had to throw both of them away because the cakes tested done, but were goopy in the middle still! The only thing different I did was on my practice cake last week, I threw everything in the mixer and mixed it together all at once, instead of mixing after each ingredient. And for the batch I have cooking right now, I measured out the cups of mix into each pan, so they were equal, and right for the amount wilton says to use in each pan. I ended up with about a cup of extra batter!
I have another batch in the oven right now, and crossing my fingers it works this time!!
Who else has some tips for this recipe to help us all out? or alterations you've done? If this batch in the oven doesn't work AGAIN, I'm going back to my mix everything together at once method, since that worked before!!
Sometimes I even have a problem and I made up the recipe. LOL. I found that mixing well after adding each ingredient allows it to bind better. I have added all at once and seperately and definately notice the difference in the texture of the batter.
I have also found that certain pans work better than others. The sports ball pan is one of those that I personally don't like to use because no matter what cake mix I use I have issues with the center being completely done. It's the same with larger sheet pans and round pans. The only ways I have found to get the center done is to put a flower nail in the center or let it bake a little longer without burning it of course.
When I created the recipe for my step-daughter's wedding I never imagined the number of people who would end up trying it. I have been away from cake central for a while but have tried to answer all questions emailed to me. Hopefully I can get into the forums and answer a few more.
I bake with the sports ball pan without any problem. I always bake at 300 - 325, though. I bake it until nice and done. The outside is a little drier but I handle that with a quick brush of simple syrup. HTH
I love these recipes. I mix how heartsfire tells us to and I have the best results. Of course, I haven't used it with the ball pan. In the past, I've began baking a cake and when it has a strong enough top, then I add the flower nail and it bakes fine. However, any other recipe with the ball pan hasn't worked for me.
I hope everything works out and your cake gets finished.