I looked at the link and didn't see GA on there. I thought it would have been but am happy to see CA in the works. Considering how saturated the market for home bakers is here in GA I was surprised to not see it. Does anyone know if GA is considering anything? I am catching up on it all since moving here recently.
I just got some dummies because then I am not spending money making cakes and they can all be reused as can the coating. Also, even though I keep giving them away, I sneak a bite here and there and I need to stop being tempted!
I mix my cake scraps with some creamer/liqueur/coffee, etc. Whatever liquid I want to use to bind them (I add a little at a time so it is not mushy) and then I roll them and bake them till drier on the outside. I then use a toothpick to dip in chocolate ganache. This baking seems to help with the texture and creates a little "crust" which helps keep them from falling apart.
Like some of the posters I can definately tell artificial sweetners and flavors and think American BC is overly sweet. This is one of the reasons I prefer scratch cakes for myself. That said I loved this thread as I am always looking for a good doctored box recipe for times when I want to not do all the crazy work of scratch and want something that will turn out perfect each and every time. I also find a lot of people associate what they know as cake with the textures...