I'm making a cake for the Super Bowl and I have a great design but not too sure on the tips for what I want to do... Want to make the grass effect, not sure what tip to use.... Also another question unrelated to the Super Bowl... My cake is in oven now and when I put it in I always wonder if I'm the using the right level on the rack...Any suggestions.. I've got 4 different levels...A finally for the last question... I see posted sometimes that a cake mix was used with an extender recipe...What is an extender recipe and how do I go about finding one.......Done! Anyone willing to answer this slew of questions - The advice is appreciated...

Cassandra

I use 233 for grass and always bake my cakes on the center rack

I agree w/ pinkflamingo # 233 tip for the grass and the center rack or just above. The extender recipe is adding to a cake mix. There are a lot of ways to do this! I use jumbo eggs instead of large. Almond flavoring in my chocolate, white, and french vanilla mixes. I prefer Duncan Hines mixes. I also use a LITTLE extra Crisco oil and beat well and bake at 335degrees. Hope this helps you and have fun!

There are recipes for a cake extender and cake enhancer in the recipes section. If you do a search for extender or enhancer in the recipes section you should find something.

Thanks for all the advice .... I've searched the Extender recipe and have one question still.... Does this addition to the cake mix give you more batter since the mixes don't always have enough to back a certain size cake pan... I have a 1/4 sheet pan from Wilton and once cake mix is not enough to make a full size cake in this pan..... The pan is 9x13x2, is this considered a 1/4 sheet cake? Thanks again for the input...

Cassandra

The extender recipes give you more volume, but sometimes you still need to use more than one batter. It depends on the extender. The 9 x 13 takes almost 1 1/2 batters to make it full.

Thanks! I think I have a understanding of it now...

Cassandra