I am sorry if this is a stupid question, but can someone explain to me when you use the extender recipes on CC and when you use the recipes that say add a box of pudding?
I am doing a full sheet cake that I need to torte and fill. I am looking for a cake that will bake up the full 4" and not overflow and be firm enough I can torte, but moist enough it still tastes good (not asking for a lot, huh? ) So would I use an extender recipe or would I just add an egg, sour cream and pudding?
OK so some how I missed the post "Why put pudding in a cake" below! Sorry! I guess you put pudding in to make it moist and dense and you use an extender recipe when you don't have enough batter for the pan.
Thanks and sorry for the double post.
Thanks for the post; I never knew the difference and your post explains it perfectly!
The recipe called"durable cake for 3d and wedding" is in the most saved recipe section. It tastes great in any flavor and is moist but dense enough to carve or torte.
All of the reviews on this recipe are great.
Thanks Krista - I will look for it and mpetty, that is just my conclusion - but I am happy you concur!