smplycreative2 Posted 20 Oct 2012 , 7:52pm
post #1 of

I want to know when I make my cakes sometimes they fall apart easily .They are store bought cakes batters,is there anything I can add to the mix to make them stronger or maybe I'm putting a little bit of batter in my pans Help!

6 replies
nicunurse Posted 20 Oct 2012 , 8:11pm
post #2 of

There are alot of recipes for sturdy cakes here on CC. One of my favorites is Sharon Zambito's cake recipe. I don't know how to link it so here is the recipe. It is a very thick batter. I usually fill my tins about 2/3 to 3/4 full then I can level them right in the pan with a long serrated knife.

1 box cake mix (Betty Crocker works well)
1/2 cup water
1/3 cup veg, oil
1 whole egg
3 egg whites
1 cup sour cream
1 small box flavored instant pudding to match cake flavor
1 tsp extract vanilla, almond etc. to match.
If making chocolate cake, add 1 extra TBSP veg oil.
I bake at 325 degrees.
Hope this helps icon_biggrin.gif

smplycreative2 Posted 20 Oct 2012 , 8:14pm
post #3 of

Thanks....Have to try the recipe. Will the sour cream off set the taste and these cakes are heavy as well are cakes suppose to be that heavy?

nicunurse Posted 20 Oct 2012 , 11:28pm
post #4 of

No, the sour cream make the cake moist and dense. This is the recipe I use for stacked and carved cakes. It has a good crumb and is really moist.

smplycreative2 Posted 20 Oct 2012 , 11:45pm
post #5 of

will this also work for red velvet cake mix

debidehm Posted 21 Oct 2012 , 6:30am
post #6 of
Quote:
Originally Posted by nicunurse

There are alot of recipes for sturdy cakes here on CC. One of my favorites is Sharon Zambito's cake recipe. I don't know how to link it so here is the recipe. It is a very thick batter. I usually fill my tins about 2/3 to 3/4 full then I can level them right in the pan with a long serrated knife.

1 box cake mix (Betty Crocker works well)
1/2 cup water
1/3 cup veg, oil
1 whole egg
3 egg whites
1 cup sour cream
1 small box flavored instant pudding to match cake flavor
1 tsp extract vanilla, almond etc. to match.
If making chocolate cake, add 1 extra TBSP veg oil.
I bake at 325 degrees.
Hope this helps icon_biggrin.gif




I would like to try this also. How long do you bake it for? Thanks! icon_smile.gif

mgostin Posted 21 Oct 2012 , 7:07am
post #7 of

If you want to stick to the usual store bought batter - try adding some extra milk or even one extra egg to help moisten the cake and make it less crumbly, and the egg may help bind the ingredients a little more!

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