Help On Short Notice - Adding Canned Frosting To Cake Mixes
Decorating By Cakepro Updated 7 Nov 2005 , 7:38pm by jekizer
I've read on here that good results were obtained from doctoring cake mixes with canned frosting. I'm quite intrigued by this and would like to try it with a DH lemon cake mix and lemon frosting (lemon overkill?), but can't narrow down the search terms enough to find the thread(s) I've read about this.
If anyone can post a link to any thread(s) with instructions, I'd be forever grateful! I'd really like to try this tonight.
Thanks!
Sherri
It is in addition to the reg. ingredients. Just put it in there and mix. I had success w/this for awhile...the cakes turned out awesome. But lately, if I just add the frosting...the cakes never get done in the center. I've tried cooking at a lower temp and/or just cooking longer....but then the outside gets really dry.
But if you want to try it, just add the frosting w/the reg. ingredients. I had a post about this awhile back...and someone said if you were using it w/the cake mix extender then the frosting would replace the sour cream/yogurt.
Hope this helps.
Christine
I mixed lemon curd into BC and used it fill a lemon cake.. it was very good. HTH
YUM! Lemon curd mixed into buttercream sounds great.
Okay, girls, thanks for the help. I've just put a DH lemon cake mix (with pudding in the mix!), the ingredients called for on the box, the zest of one lemon, and one can of DH lemon frosting in an 8" x 3" pan on 350 for one hour...I'll post back when I can carve the crown and do the taste test! 
Thanks!
Oy ~ something went horrendously wrong. The cake batter bubbled over -- a very large amount -- and after an hour, it's a soupy, bubbly mess. My house stinks to high heaven of cake batter that baked into charred chunks of carbon on the bottom of my oven. Back to the drawing board for me!!
Well, I removed my oven racks, scraped the carbonous remains off the bottom of the oven, and let the cake mess cool. It actually baked a couple of inches in around the edge of the pan but the center was a liquid mess. The part that baked was really delicious! It was way too wet and lacked structure...it had the texture of a gooey cake. But YUMOLA, what I tasted was great!
I think I'll try this again, but will omit the oil and will divide the batter into two pans. I might add something to try to bind it up a little better....maybe the cake mix extender, omitting the sour cream as suggested by pinkbunny.
Cakepro,
Sorry your cake didn't turn out right...thanks for the information.
Good luck on your next one.
I couldn't find the post on here about it either, however if I remember correcctly it was only 1/2 of a can of frosting to one cake mix-someone can feel free to correct me if I am not remembering it right.
That much frosting may have made it too liquidy (is that really a word?-it sounds good)
Hope your next try turns out perfect.
Leily
OK let me get this right? Adding frosting to the cake mix and baking? Is that what you guys are talking about? Sounds nifty.
I think the problem is too much liquid once the frosting is added. You will need to compensate for this. One less egg.. less water... less oil.. perhaps try adding a bit of cake flour.
Princess.
P.S. let me know how it works. I would like to try it
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