HI CAKECENTRAL FAMILY
YOU GUYS HAVE BEEN A LIFE SAVER FOR ME. NOW I NEED YOUR HELP AGAIN. DOES ANYONE HAVE A RECIPE FOR A THICK RECIPE TO HOLD UP A TEDDY BEAR CAKE. I SAW THE DURABLE CAKE FOR 3D AND WEDDING CAKE RECIPE. HAVE ANYONE TRIED IT AND IF SO HOW DID IT TURN OUT. I NEED TO KNOW ASAP BECAUSE SOME ONE HAVE REQUESTED THAT I MAKE A TEDDY BEAR CAKE THAT STANDS UP AND I'M NOT SURE IF THE RECIPES I USE (ENHANCED CAKE RECIPE) WILL HOLD UP. PLEASE GET BACK WITH ME ON IT. THANK YOU SO MUCH!!!!!!!
DEB
I have tried the Durable Cake recipe and the cake mix extender recipe from this site and really liked both of them. I'm particularly fond of the durable recipe with yellow cake mix. It comes out dense, moist and very yummy, just like a pound cake. Try it!
Does anyone ever use whole eggs instead of egg whites if you are making a cake other than white? What kind of difference does that make?
~thanks~
I copied these directions a while back into a file on my computer from either this website or the Wilton forum. I'm sorry, but I don't know who submitted them.
How to Doctor a box cake mix for a 3-d pan:
Take any flavor cake mix, 1 TBSP meringue powder, and one box of instant pudding (flavor to match cake mix). Mix on low till moistened. Add 4 eggs and mix again. Add two tsp extract (vanilla or any flavor you like), and mix in. Increase mixer speed to medium and mix for 6 - 8 minutes. This makes a firm, pound cake batter. I've used this recipe for the Wonder mold and also for the standup bear pan. "
Here are the differences between using whole eggs and egg whites, from Rose Levy Beranbaum's The Cake Bible.
Eggs contribute structure and serve as a means for incorporating air into the batter. They also supply some of the cake's liquid. The yolk of an egg is a rich source of natural emulsifying agents, whick help suspend the fat evenly throughout the batter. Cakes prepared with egg whites only are slightly softer than those with either whole egg or all yolk because the yolk becomes firmer after coagulating (baking) than does the white. In a layer cake recipe 1 egg can be replaced by 2 yolks or 1 1/2 whites. If using all yolks, the structure will be slightly weaker, so the baking powder needs to be decreased by 1/4 teaspoon for every 3 yolks used. (Yolks tenderize by coating some of the gluten-forming proteins in the flour, preventing excessive gluten formation.)
The advantage of using only yolks is superior flavor and a more golden color The crust also browns more because the yolk is higher in protein and contains fat.
Yes, I think you would still add the oil and water. I haven't tried this yet, but the instructions say to mix the cake mix, meringue powder, and pudding mix (I would use the powder packet and not the actual pudding) until moistened. If you didn't add oil and water, I don't know how it would get moistened at this point in the recipe. (No sarcasm intended).
I have tried the Durable Cake recipe and the cake mix extender recipe from this site and really liked both of them. I'm particularly fond of the durable recipe with yellow cake mix. It comes out dense, moist and very yummy, just like a pound cake. Try it!
.....did you find these instructions on cakecentral? If so, how did you search for them?......I did get (fronklowes) instructions for the "durable cake", but what is the "cake mix extender" recipe?
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