Ok so I use cake mixes and I always add the extender ingredients. Well, I have to make a sculpted Longhorn cake this coming week and I really need a good dense cake, like a pound cake. So I was thinking...(dangerous, I know)...instead of adding a cup of sour cream like the extender calls for, can I add a cup of cream cheese and achieve the same results? Or maybe 1/2 c cream cheese and 1/2 c sour cream? Anybody know or have any other ideas?
I've never done this before but I'd like to give it a try too. I did notice on "cake boss" last night that he uses cream cheese in his pound cake recipe for sculpted cakes so I'm guessing it must work!
That's actually what gave me the idea! I just don't know if cream cheese will act the same in a recipe as sour cream does.
It won't act the same, but it will deffinantly give you a denser cake.
Will it ruin the cake? I'm on a tight budget on this one, and I won't be able to go get more supplies without really cutting into my profit (it's a gift cake for a friend.)
I don't know for sure. I'm not a mix baker. I honestly wouldn't suggest it. Sour cream will give you a plenty dense cake, and you can reduce some of the other liquids using sour cream in their place as well.