Hello :) I've decided to make a chocolate cake with rum icing/dressing but I'm using Betty crocker devil's food chocolate cake mix because I'm not very good at baking from a scratch and I'm not sure if adding concentrated rum flavor into the mix or into the icing is gonna make the taste bad. any tips on chocolate rum cake??? Also can i ask what's a good alternative for cream of tar tar? We don't have that in Singapore and it's very hard to find! Is it also possible to bake a cake without a bundt pan cause most Google results have whiskey/rum bundt cakes but not the ordinary ones :( please help my boyfriends birthday is a day away and I'm barey there! :(
Yes, you can add rum flavoring to your regular chocolate cake, it should taste great! You'll want to start with a little, then add as you taste. If you want to make sure of the flavor, bake one cupcake, taste it, before using the rest of the batter to bake the whole cake. Then you can tweak it if you like before baking the cake.
When adding to the frosting, start with a small amount, same as the cake batter, and taste until you like it. If you're using actual rum in the frosting, I would say add a little more than you think necessary because I have found the rum flavor fades after a while.
Usual rum cakes have a denser texture than a box mix, that's why they're baked in bundt pans. You will be find baking a mix in a regular pan.
Have fun, experiment, don't panic. He'll appreciate your efforts no matter what. :)
For your cream of tartar question, I found this info on about.com:
"Cream of Tartar Substitutes
If you don't have any cream of tartar in your pantry, you can use one of these substitutes in its place:
For beating egg whites - use an equal amount of white vinegar or lemon juice, or omit the cream of tartar entirely
As a leavening agent - replace the baking soda and the cream of tartar in the recipe with baking powder. One teaspoon of baking powder replaces 1/3 tsp of baking soda and 2/3 tsp cream of tartar
For frosting - leave the cream of tartar out. No substitution is necessary
I would make some simple syrup with rum, sugar and water.....and brush that on my cake before icing. The syrup will soak into the cake and give it a beautiful rum background flavor. The caveat is if your cake is super moist adding syrup may make it too moist.
I would also add rum flavoring to my icing.
I'm using the icing/dressing idea from this site! Is there a difference in baking duration for regular and bundt cakes?
I found a bundt pan :) if I'm baking a bundt cake do I go according to the baking instructions on Betty crocker's cake mix or follow the instructions on loveandoliveoil?
Do what you're comfortable with, and don't do anything to stress yourself out at this point. You can bake the mix in the bundt pan if you just want the shape of the bundt. It's totally up to you. If you do use the bundt, be sure to really spray it with non-stick so it will come out cleanly.
bake "time" is relative, and deceiving. Whatever you bake in, don't rely on baking time, so much as fineness factors. Test with a toothpick or skewer, test for the bounce back on top
I mean doneness factors ;)