hi could someone please till me how to make a sheet cake with side yellow and one side chocolate,so they dont run together? do i need a special pan or tool? thanks for any suggestion you can give.
I simply pour 1 side 1 flavor and the other flavor next to it. Mine have not run together.
Molly
No, I have never used a divider. I pour each side and then gently tap pan on counter.
Hope that helps.
Molly
Hi, will this help? Just google "tutorial on how to make 2 flavors of cake mix in one pan" You will see others
Thanks everyone! I think I might try MacsMom's suggestion of using strawberry ice cream. I also have some strawberry pudding mix I was thinking about adding.
Okay I have a question -- has anyone tried any of the recipes with the downsized cake mix boxes? Should we be redoing the google docs?
Okay I have a question -- has anyone tried any of the recipes with the downsized cake mix boxes? Should we be redoing the google docs?
I still make the recipe the same (don't use less ingredients) and the cakes come out fine, but it does produce slightly less batter.
I finally got to try an adjusted strawberry cake!
Thanks to the suggestion of a little more water and the addition of baking soda, I now have a wonderful strawberry cake recipe. Better crumb and still a great strawberry cake.
1 box white cake mix
1 c flour
1 c sugar
1/2 t salt
1 pkg strawberry jello
Approximately 1 cup strawberry puree - used frozen strawberries
1/2 c water
1 cup sour cream
3 eggs
2 T oil
1/2 tsp baking soda
I thawed strawberries and puréed them. Then in a 2 cup Pyrex measuring cup I added 1/2 cup of water and enough strawberry purée to make 1 1/3 cup.
Mixed it all up and it came out great. This cake rises a but but not as much as some of the other recipes so keep that in mind when filling your pans.
I will try subbing diet sprite for the water next time but I was happy with the outcome. Thanks for all the help troubleshooting the recipe.
MacsMom- I want to try your Root Beer Float recipe this week. I'm curious what you use for the "thick cream" filling? Just Rich's, or is there another recipe you can point me to?
Also- does it matter if it's flat root beer?
I have huge wedding cake coming up. I use a doctored cake mix recipe. With the smaller box of cake mix now - how do I change the recipe. The last cake I add 4 oz more of cake mix from another box of mix. I was wondering what others are doing? Thanks,
I finally got to try an adjusted strawberry cake!
Thanks to the suggestion of a little more water and the addition of baking soda, I now have a wonderful strawberry cake recipe. Better crumb and still a great strawberry cake.
1 box white cake mix
1 c flour
1 c sugar
1/2 t salt
1 pkg strawberry jello
Approximately 1 cup strawberry puree - used frozen strawberries
1/2 c water
1 cup sour cream
3 eggs
2 T oil
1/2 tsp baking soda
I thawed strawberries and puréed them. Then in a 2 cup Pyrex measuring cup I added 1/2 cup of water and enough strawberry purée to make 1 1/3 cup.
Mixed it all up and it came out great. This cake rises a but but not as much as some of the other recipes so keep that in mind when filling your pans.
I will try subbing diet sprite for the water next time but I was happy with the outcome. Thanks for all the help troubleshooting the recipe.
Thanks, can't wait to try this!! I'll use the diet Sprite 
MacsMom- I want to try your Root Beer Float recipe this week. I'm curious what you use for the "thick cream" filling? Just Rich's, or is there another recipe you can point me to?
Also- does it matter if it's flat root beer?
I've never made it with flat rootbeer, but I'm positive it's fine.
Yes, I whip vanilla pudding mix into Frostin' Pride for the filling
I have huge wedding cake coming up. I use a doctored cake mix recipe. With the smaller box of cake mix now - how do I change the recipe. The last cake I add 4 oz more of cake mix from another box of mix. I was wondering what others are doing? Thanks,
I found that there is no need for changing the other ingredients, but you will need to use more boxes of cake mix. BC white mix used to have 4 cups, now there is just over 3 cups, which makes a difference when filling pans. I've switched to DH, using nearly 1/4 c less sugar which keeps them from sinking.
MacsMom- I want to try your Root Beer Float recipe this week. I'm curious what you use for the "thick cream" filling? Just Rich's, or is there another recipe you can point me to?
Also- does it matter if it's flat root beer?
I've never made it with flat rootbeer, but I'm positive it's fine.
Yes, I whip vanilla pudding mix into Frostin' Pride for the filling
Great, Thanks! 
I guess the root beer isn't FLAT, just opened earlier in the week, so it's not super fizzy. I assumed it would be fine...it's just the liquid- and I don't use carbonated beverages in any of my other cakes.
can someone please help me...months ago i went through this whole topic and took notes and during a move my notebook has been misplaced. I know somewhere in these 400 pgs someone wrote down the measurements for 1/4 of the WASC recipe. You would think I could easily do this on my own but after trying that and failing along with trying to alter a scratch recipe on my own and failing, I have no room for error with my next batch. could anyone share this with me???
can someone please help me...months ago i went through this whole topic and took notes and during a move my notebook has been misplaced. I know somewhere in these 400 pgs someone wrote down the measurements for 1/4 of the WASC recipe. You would think I could easily do this on my own but after trying that and failing along with trying to alter a scratch recipe on my own and failing, I have no room for error with my next batch. could anyone share this with me???
I copied this onto my computer, so I don't know what page in this thread it came from, but here you go:
horskkj wrote:
I would like to make a variety of mini cupcakes. I don't need very many of each. Just a little variety for a small dinner party. Here's what I am thinking. Please let me know if this will work. Going to make 12 each
Vanilla WASC recipe- measure mix and divide into 1/4.
Batch 1 = regular vanilla
Batch 2 =pumpkin spice creamer for liquid and a spicy yogurt for SC
Batch 3 = creme brûlée creamer for liquid, brown sugar for 1/2 of sugar
Batch 4 = combine with chocolate for red velvet
Chocolate WASC - divide into 1/4
Batch 1 = regular chocolate
Batch 2 = kahlua creamer or mudslide mix and loran coffee flavoring
Batch 3 = add dark chocolate cocoa and going to frost with orange BC
Batch 4 = combine with vanilla for red velvet
Planning to do the same with icings...make one and flavor differently.
Buttercream with
Peanut butter
Orange
Vanilla paste
Caramel
Also making a cream cheese
Does this sound like a disaster or a plan that can work?
It would be safer to make each batch separately. 1/4 recipe WASC makes one 2x7" cake or 15 cupcakes:
2 c cake mix (slightly less since mixes are smaller - doesn't affect outcome, though)
1/2 c flour
1/2 c sugar
pinch salt
2 tbls dry pudding mix
2/3 c liquid
1/2 c sour cream
2 egg whites
1 tbls oil
1 tsp flavoring
measurements for 1/4 of the WASC recipe. You would think I could easily do this on my own but after trying that and failing along with trying to alter a scratch recipe on my own and failing, I have no room for error with my next batch. could anyone share this with me???
2 cups cake mix
1/2 cup flour
1/2 cup sugar
2 tbls dry pudding mix
1/2 tsp salt
2/3 cup liquid
2 egg whites or 1 whole egg
1/2 cup sour cream
1 tbls oil
1 tsp flavoring
Wow!! What an amazing collection of flavours and combinations. Thanks for the inspiration; I'm so bored with my flavours.
Wow!! What an amazing collection of flavours and combinations. Thanks for the inspiration; I'm so bored with my flavours.
Check out the info in my signature -- there's even MORE flavors!! 
thank you guys so much for the 1/4 recipe, I had been looking for it for days! 
Oh My i just made a Thin Mint cupcake using WASC and it was so unbelievably perfect! I'm so excited I could do cartwheels (or at least attempt to do cartwheels haha)
I made a 1/4 of the chocolate cake WASC, which made about 18 cupcakes. Instead of adding the vanilla I added about 1/4t-1/2t Creme de Menthe Lorann flavoring. I kept adding small amount and tasting my batter because I wanted just a hint of mint flavor so it would be just like the cookie. I also folded in 1c of crushed Thin Mint cookie crumbs.
I frosted them with chocolate mint buttercream. I used my regular buttercream recipe and added 1c melted semi sweet chocolate chips and about 1/4-1/2t Creme de Menthe Lorann flavoring. Again I added very small amounts of the flavoring and tasted after every addition to be sure the flavor was perfect.
I have to say I think this is the cupcake I am most proud of. It was just like biting into a Thin Mint and everyone at my mom's work loved them!
Has anyone baked a cake in ALUMINUM LOAF PANS?
I want to use them for the cake walk and bake sale at our school carnival, but don't want to risk burning them...
Has anyone baked a cake in ALUMINUM LOAF PANS?
I want to use them for the cake walk and bake sale at our school carnival, but don't want to risk burning them...
I use them all the time for bake sales and that's all I bake my Amish bread in. They work fine - just keep a closer eye on them.
Has anyone baked a cake in ALUMINUM LOAF PANS?
I want to use them for the cake walk and bake sale at our school carnival, but don't want to risk burning them...
I use them all the time for bake sales and that's all I bake my Amish bread in. They work fine - just keep a closer eye on them.
OK, thank you!
The two run-away favorites with my brides is the pink champagne cake but don't bake the champagne into the cake, tint the batter with one drop of soft pink then when it's cool, drizzle pink champagne over each layer. Add a filler of IMBC accented with raspberry extract then put a thin layer of seedless raspberry jam - and WOW. Another favorite is Irish Creme or Butter Rum.
yum! these sounds so delicious it makes me want to go bake something now! thanks for sharing such awesome combination ideas!
Okay I have a question -- has anyone tried any of the recipes with the downsized cake mix boxes? Should we be redoing the google docs?
I still make the recipe the same (don't use less ingredients) and the cakes come out fine, but it does produce slightly less batter.
so do you have to add another cake box to get a full pan?( instead of 2 boxes, 3 boxes)
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