In the master mix is it calling for 1 and a half tablespoons of salt or 1 half tablespoon of salt? Just about to make this!

I am going with the 1 and a half tablespoons of salt!

Good grief!! How did I ever miss this thread??? Thank you so much Jan for posting the Master Mix. I noticed it said it was the fourth -- (dumb question) are there three other threads just like this??? I must know...

RisqueBusiness had a homemade basic cake mix:

http://forum.cakecentral.com/cake-decorating-ftopict-49589-.html

HTH

I can't wait to try these!!

great info, can't wait to try

Thanks soooo much!

This has got to be one of the greatest threads!

Ok, I was just thinking about how to enhance my cake mix cakes. I've tried the wasc and nobody liked it ( I guess everyone was use to the texture of the mix; I do use melted butter and milk or half water half milk, I use pillsbury). Once I made a duncan hines and we all liked it and everyone said it tasted like scratch. Then I started reading on here that some where having problems with dh, so I kept using my pillsbury. I do not like scratch cakes. The texture, the dryness doesn't stay as moist as mixes etc. So please share, is this master mix more scratch cake textured, does it have the same result as the wasc (didn't like) or is it in between a mix and scratch. Where can I get the shortening?

Ok, I was just thinking about how to enhance my cake mix cakes. I've tried the wasc and nobody liked it ( I guess everyone was use to the texture of the mix; I do use melted butter and milk or half water half milk, I use pillsbury). Once I made a duncan hines and we all liked it and everyone said it tasted like scratch. Then I started reading on here that some where having problems with dh, so I kept using my pillsbury. I do not like scratch cakes. The texture, the dryness doesn't stay as moist as mixes etc. So please share, is this master mix more scratch cake textured, does it have the same result as the wasc (didn't like) or is it in between a mix and scratch. Where can I get the shortening?

Can anyone answer my questions, please?

Wow cant wait to try these!!

Many years ago when I sold Tupperware they had a basic cookie and (if I remember right) a basic cake mix recipe. This sounds similar. I like the idea of the basic cake mix for extending my cakes. Thanks so much for sharing this Jan, and for all the variations too, wow. I'll have to give it try too.

I'd like to know who uses what to get a good strawberry cake using a white cake mix to start. I haven't liked any strawberry cake mixes I've tried. I want something with flavor. Thanks!

Has anyone tried using sour cream in the mix? I to am not a scratch baker except for certain specialty cakes. I strictly use DH and I always add sour cream, my customers rave about the moistness of my cakes. I was just wondering before I mix up a batch of this and add sourcream to a cake, has anyone else done this. Thanks for your help

could you please send me the recipes that follow the mater cake mix, some of the ingredients listed do not have numbers. thank you ginger

NOOOOO!!!! I was reading away ready to find out if a strawberry version or red velvet had been achieved & it was lost in the crash!

I'm wanting to try to go to scratch, but am terrified! I have sooo many doctored cakes I love & think it will be hard to find ones I like from scratch, but maybe I could have basic flavors from scratch. Can't wait to try!

ETA:
Has anyone made a butter cake w/ this?

I'm confused w/ the amounts. There are ? for a lot of the amounts---in the master mix & variations ingredients.

Thank you. I found this one through links through other posts & didn't know it had been reposted. I can't wait to try this, but man am I nervous!