Cake Doctor Recipe Recommendations?

Baking By KarenOR Updated 23 May 2006 , 9:14pm by KarenOR

KarenOR Cake Central Cake Decorator Profile
KarenOR Posted 23 May 2006 , 4:32pm
post #1 of 8

I am making a retiring cake for my Dad's big Academic retirement on June 10th. I have a few criteria and was wondering if anyone had suggestions that would be good. I just bought the Cake Mix Doctor Book, but I'm not going to have time to try these before I need them.

1. Must be freezable
2. Must be pretty stable, I'm NOT so good at assembling and I actually have to transport this cake.
3. Two flavors that are not strawberries and pound cake (They are having a SS dessert there already)..I'm thinking some kinds of chocolate,maybe one with a liquer.
4. The icing has to be EASY and I such at icing. However, I will be covering it in fondant, so it should be smooth to cover.

Let me have them! Thanks!!

7 replies
gilson6 Cake Central Cake Decorator Profile
gilson6 Posted 23 May 2006 , 5:18pm
post #2 of 8

I highly recommend her books! I use them all the time.

Okay, for my recommendations on cake recipes:

Red Velvet (using the white cake mix)
Devil's Food Cake
German Chocolate Cake
Italian Cream Cake

I have tried many of the other ones. I know you said no pound cake - but..... the Milk Chocolate Cherry Pound Cake is wonderful!!!!

surfergina Cake Central Cake Decorator Profile
surfergina Posted 23 May 2006 , 5:30pm
post #3 of 8

I just tried her Hummingbird Cake - very moist and tasty, especially with the cream cheese frosting. Still taste yummy after the freeze and thaw. You can cover it with fondant.

bonniebakes Cake Central Cake Decorator Profile
bonniebakes Posted 23 May 2006 , 5:31pm
post #4 of 8

I just got this book from the library. I made the snickerdoodle cake last week and my husband said it was the moistest (is that a word?) cake he had ever had. He loved it!! But, the icing that goes with it was WAY too sweet.

there was a post a while back about CMD recipes... I think the title was something about trying every recipe in the book. It had lots of recommendations....

edited to add: here's the link to that thread:

MomLittr Cake Central Cake Decorator Profile
MomLittr Posted 23 May 2006 , 5:32pm
post #5 of 8

The double chocolate rum cake was a big hit with my customer!

KarenOR Cake Central Cake Decorator Profile
KarenOR Posted 23 May 2006 , 5:46pm
post #6 of 8

Thanks you guys! Now, I just have to choose two flavors. Hmmmm, decisions decisions.

I'm assuming that if I use a cream cheese or a cream/milk icing, that it's going to have to be refrigerated. That's not really going to work for me, so I'llprobably have to stick with a plain buttercream, unless people have other ideas!!

CakesByEllen Cake Central Cake Decorator Profile
CakesByEllen Posted 23 May 2006 , 8:37pm
post #7 of 8

Isn't Ganache stable at room temp???

That could be another option.

KarenOR Cake Central Cake Decorator Profile
KarenOR Posted 23 May 2006 , 9:14pm
post #8 of 8

I was just going to ask about that. ...
YUM ganache!
Do we know for sure that it's stable?
After all this is Oregon, my house is never above 70!

Quote by @%username% on %date%