Doctoring Boxed Cake Mix???

Baking By MissButterflyKissez Updated 26 Mar 2010 , 12:20am by mamawrobin

MissButterflyKissez Posted 25 Mar 2010 , 7:50pm
post #1 of 4

Hi fellow Caker's,

I have a cake to make for this Saturday (Thursday afternoon here now). I have a couple of boxed cake mixes that are label "moist" already but I am wanting to make sure that they will be nice and moist for Saturday.

What is the best way to achieve this?

Also should I bake them and ice them tonight to be ready for fondant/decorating tomorrow?

I am doing a White and Chocolate Kahlua Cake. So will be substituting 3/4 of the liquid ingredients for alcohol.

Thank you

3 replies
mamawrobin Posted 25 Mar 2010 , 8:01pm
post #2 of 4

I use the cake mix extender receipe (found on this site) which uses sour cream. It is always moist even days later. Good luck and post those pictures icon_wink.gif

MissButterflyKissez Posted 25 Mar 2010 , 9:38pm
post #3 of 4

Thanks Mamawrobin, I have found the WASC recipe icon_smile.gif

mamawrobin Posted 26 Mar 2010 , 12:20am
post #4 of 4

You're welcome. I use that receipe 90% of the time. Never fails and it's always moist.

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