Who Prefers Enhanced Cake Mix To The Extender Recipe??
Decorating By gilpnh Updated 2 Apr 2007 , 11:17pm by rlsaxe
Is it just me??? I have tried the Cake Mix Extender Recipe twice and both times my cake was wayyyyyyyy to dense and did not fully set in the middle, just didnt care for it, I just finished my 2nd time of the Enhanced Cake Mix and both cakes came out perfect. Hmmmmmmm.
I find that a 1 box mix will not quite give me the height I want on a character pan (I'm doing the cross cake for this weekend, gave me 12 cupcakes as well) so the enhanced cake mix really helps, I want my cake to rise just to or slightly over the edge of the pan, I don't like to fill in!!
Here is the link for the Enhanced Cake Formula, it is a little simpler than the Cake Mix Extender and I really like it. I am horrible at linking so hope this works. It is in the recipe section.
http://www.cakecentral.com/cake_recipe-1599-0-Enhanced-Cake-Formula.html
I just looked at both recipes, and as far as I can tell, the only differences are the number of eggs (3 in enhanced, 4 in extender) and whether you use melted butter or oil (butter recommended in enhanced, oil in regular recipe, and thus the extender). Unless I am missing something, they are very similar.
I have had good luck with the extender when I have used it. I agree it is a little confusing, though, to have to refer to both that recipe and the mix box to figure out what ingredients need to be used. I have modified my printout to list both the regular mix ingredients and the extender's ingredients.
RedPanda
I don't like either, I prefer a lighter cake, but that's strictly from a taste standpoint. I just started decorating cakes and I've never stacked any.
I ALWAYS use the extender recipe and everyone that has ordered a cake raves about how moist it is! I don't know if it is the yogurt or the fact that I always freeze them.
I love the extender recipe for white cake but have yet found the perfect combo for chocolate cake! Does anyone know of anything?
I ALWAYS use the extender recipe and everyone that has ordered a cake raves about how moist it is! I don't know if it is the yogurt or the fact that I always freeze them.
I love the extender recipe for white cake but have yet found the perfect combo for chocolate cake! Does anyone know of anything?
I have to honestly say I haven't tried either. But as a side note if this recipe calls for flour can you sub say 1/4 cup with cocoa?
Good luck.
The Enhanced Cake Mix Recipe is the only one I use now for my white cake. I call it "White Velvet Cake" and people can't get enough of it. The texture is amazing.*
I also use it with lemon cake mix -- I add 1 tbsp lemon juice and the zest of 1 lemon. Yum, yum, yum.
* I should add that I don't use AP Flour -- I use 1 cup + 2 tbsp cake flour. I figure there's cake flour in the cake mix, I'm not going to go mucking it up by adding AP. 
I just seen this post and thought I'd try the enhanced for my final cake in Course 2 tonight, I had extra batter so I made some cupcakes.. just tried one and they are very good - but I find them light and airy compared to moist like the extender. i did put some creme bouquet in the batter, so not sure if this made a difference.
the enhanced recipe says the cake will have a consistency like pound cake. I don't really care for the pound cake thing. Does it really turn out like pound cake?
I like a good moist cake. I also use a different extender recipe than what's on here. It's much simpler and keeps the cake nice and moist. I forget where I got it from, but whenever I need it I just google "cake extender" and go to the first one that comes up.
edited to say:
Actually, duh me....the one I use is from Wilton's site:
1 cup flour
3/4 cup sugar
2/3 cup milk/water
1/2 cup oil
1 tsp. baking powder
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