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How do I doctor box mix to make more dense?

post #1 of 24
Thread Starter 
I am using DH moist white (and BC super moist chocolate fudge). The DH white calls for 3 egg whites, 2 tbsp. oil and 1 1/3 c. water. The chocolate fudge calls for 3 eggs, 1/2 oil and 1 1/3 c. water.

What should I do to either or both of these to make sure I have a denser, air-bubble-free cake ideal for carving but still moist and delicious?

Thanks!
post #2 of 24
You can use an extra egg and add a small box of Jello instant pudding and pie filling mix in vanilla.
post #3 of 24
This is what I do for my cakes...always moist, delicious AND sturdy.

Add an extra egg, small box of pudding, double the oil called for, and 1C of liquid.

If you want a white cake, you will need to use cheesecake or white chocolate pudding mix.
post #4 of 24
I'll agree that adding the egg/pudding makes the cake more dense, but I'd do a serious taste test before totally changing your recipe. My husband's co-workers are my official taste testers. I did one of these egg/pudding cakes once and sent it in. The feedback I got was "I dont' what she did to ruin her cakes but tell her dont' EVER do it again." They absolutely hated it.
post #5 of 24
Can I butt in here...

I just tried Pillsbury's Golden Butter mix (w/ 1 cup of pudding already added in)...I really liked the flavor, but would like to dense it up.

How would I? The add-ins are 1c. of water, 3 eggs, 1/3 c. softened butter.
post #6 of 24
Quote:
Originally Posted by FlourPots

Can I butt in here...

I just tried Pillsbury's Golden Butter mix (w/ 1 cup of pudding already added in)...I really liked the flavor, but would like to dense it up.

How would I? The add-ins are 1c. of water, 3 eggs, 1/3 c. softened butter.



You must have missed this post:
Quote:
Originally Posted by TPACakeGirl

You can use an extra egg and add a small box of Jello instant pudding and pie filling mix in vanilla.
post #7 of 24
I am a Duncan Hines girl, and this is the doctored recipe that I use. It is always moist, but produces a more dense crumb that holds up well to decorating.

1 box DH mix
4 large eggs
1 stick butter, melted
1 cup whole milk
1 tablespoon vanilla

Blend everything together then beat on meduim speed for 3-4 minutes
Fill cake pans 2/3 full

If I need a perfectly white cake, I use 1 whole egg, and 3 whites

HTH icon_smile.gif
post #8 of 24
Search the recipe file for the Enhanced Mix Recipe. I use it a lot. It may very well be what the others are talking about, but you can easily print it out from the site. I've always been happy with the results.
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
Reply
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
Reply
post #9 of 24
Didn't miss it, but didn't think adding pudding would be advised for a mix that already contained it.
post #10 of 24
I start all my cakes with a mix, follow the instructions for the water and oil and add the following (does'nt matter what flavor)
-1 cup flour (for choco cake I use 3/4 flour and 1/4 cocoa powder)
-1 cup sugar
-1 extra egg or egg white for white cake
-1 4oz box of instant pudding
-1 cup sour cream or yogurt (I use flovered yogurt for my lemon, strawberry, vanilla and cherry cake)

-for the liquid you can sub water for chocolate milk, coffee, coffee creamer, milk, frozen lemonade etc to get different flavors. And for my Yellow butter cake I use melted butter instead of oil.

It produces a super moist and dense cake perfect for stacking and carving and the flavor combos are limitless.
It's basically the WASC cake recipe with pudding added.

To get rid of the air bubbles give your pans a few taps on the counter before you put them in the oven, you will see the air bubbles rise to the top of the batter and pop.
post #11 of 24
When I was taking the Wilton courses my instructor told us to cut the oil amount in half and take out 2 Tbs of the water requirement. She also said to tap the pan on the counter a couple of times to take out some of the air bubbles. Since I started doing my cakes this way I always have a very dense cake that isn't dried out. I've tried it on all different brands of cake mixes and haven't had any problems.
post #12 of 24
Quote:
Originally Posted by FlourPots

Didn't miss it, but didn't think adding pudding would be advised for a mix that already contained it.



I have a cake mix recipe book that says do not add pudding to a cake mix that already has it in but I do it all the time and have'nt had a problem yet.
So I say go for it, a little puddin never hurt anyone icon_lol.gif
post #13 of 24
Here's a thread that contains a pretty comprehensive list of all the doctored/enhanced cake mix recipes:
(As well as thread that details just about all the "extra" ingredients that can be added to cake mix.)

http://www.cakecentral.com/cake-decorating-ftopict-659228-.html

HTH
post #14 of 24
Thanks ..I'll give it a try!
post #15 of 24
Can I add a total different outlook to this???
I use the WASC recipe on this site and THEN right after it is baked I take it out of the oven and place a clean towel over top and press the cake down. I let it cool 10 min then flop it out and wrap it in seran wrap. There is no need to level because the cake will be perfectly level and it also makes the cake dense and air bubble free. Great for carving!

What do you experts think of this? icon_smile.gif

edited to say: Great pic indydebi icon_biggrin.gif
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