Cake mixes are no longer 18 oz. so is the recipe different now?
Please let me know what the recipe is now . Thanks Cindy
Uh... I never heard of EITHER of the ingredients... Perhaps this recipe is a classic example of one which should be labelled 'USA ONLY'.
What ingredients? If you're talking about dry fruit gelatin powder, I believe they are referring to flavored jello which comes in a 3 oz box.
Why would you even need to do that when you can just add food coloring of your choice...I would think the jello would make the cake sweeter as well as the frosting doing that...
Most bakers in the UK don't use cake mix, I think that's what suzyg4 is referring to. I would just use the equivalent scratch recipe for Victoria Sponge, amounts enough for 8 or 9" sandwich tins. I'm off to see if I can find 'jello' or equivalent in 3oz box, I've only seen it in individual sachets here. Willing to try anything new, but usually use Lakeland concentrated flavours and Wilton colouring with great results to be honest. I have substituted Nesquik for some of the icing sugar content of buttercream before now to add flavour though :-)
Sorry, I meant gfbaby!
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