Has anyone altered the durable cake recipe (cake mix, sour cream, oil, water, egg whites, pudding) to make it strawberry or orange? I doctor mixes for both flavours but I certainly wouldn't carve with either. Of course I intend to bake a strawberry cake to test it hands-on (tomorrow) prior to carving for my cust but was looking for input first.
I was *thinking* white cake mix, 1 cup sour cream, 1 cup strawberry juice?? [if I can find it...], 1 box of strawberry gelatin OR pudding if I can find it, 1/3 cup oil, 4 egg whites, 1 cup strawberries. How do you think this will hold up? Before I waste my monies on testing the recipe I'd like opinions! If I can't find strawberry juice I'll go with water.
I use the WASC recipe but use strawberry yogurt instead of sour cream and add in a 3 oz box of strawberry jello. If you have it, you can substitute pureed strawberries for some of the water. Goog luck!
yogurt - interesting!!!!! does that make it as stable as sour cream?
I'm new to this and was wondering why you can't use the strawberry DH box mix in lieu of the white cake mix?
jah: it doesn't exist in my area..
I have not noticed any difference in the stability. I have used it for everything from cupcakes to carved cakes.