Your Red Velvet....

Lounge By mslesuer Updated 19 Oct 2010 , 5:15pm by cai0311

mslesuer Cake Central Cake Decorator Profile
mslesuer Posted 18 Oct 2010 , 11:54am
post #1 of 7

What do you do to your boxed mix to keep it moist!?!...

6 replies
cai0311 Cake Central Cake Decorator Profile
cai0311 Posted 18 Oct 2010 , 8:14pm
post #2 of 7
yummy_in_my_tummy Cake Central Cake Decorator Profile
yummy_in_my_tummy Posted 18 Oct 2010 , 8:28pm
post #3 of 7

I just made a Red Velvet yesterday... I used the WASC receipt here on CC with a box of Duncan Hines Red Velvet. It turned out very yummy.

You just sift 1C of sugar and 1C flour with your box mix. In a separate bowl, mix 3 eggs, 1C sour cream, some extract (I just pour a little bit in, I used vanilla for the Red Velvet) and 1C liquid (I used milk). Mix all together and the beat in your dry mix.

Came out great!

mslesuer Cake Central Cake Decorator Profile
mslesuer Posted 18 Oct 2010 , 8:28pm
post #4 of 7

Thanks Cai...

how far in advance do you make it?

mslesuer Cake Central Cake Decorator Profile
mslesuer Posted 18 Oct 2010 , 8:30pm
post #5 of 7

thanks yummy....I will try that also!

yummy_in_my_tummy Cake Central Cake Decorator Profile
yummy_in_my_tummy Posted 18 Oct 2010 , 8:34pm
post #6 of 7

I like it because it's easy to remember! lol 1C of everything except the eggs and extract!

You can also use it with chocolate, and white/vanilla cakes. To make different flavors, you just use different liquid & extract. For example, I make an Orange Dreamsicle cake, so I use white cake mix, and for the liquid I use orange juice, and add orange extract in lieu of vanilla. It's a super versitile recipe.

HTH!

cai0311 Cake Central Cake Decorator Profile
cai0311 Posted 19 Oct 2010 , 5:15pm
post #7 of 7

For a cake that is delived on Saturday I either bake on Saturday/Sunday and freeze until Wednesday or bake Tuesday/Wednesday and do not freeze the cake.

Quote by @%username% on %date%

%body%