Please Please Help With Dh Butter Cake!
Decorating By mrshicks2002 Updated 17 Jun 2007 , 6:25pm by mrshicks2002
I am fairly new at this cake decorating stuff. I have always made bundt cakes and done well. The other day I made a cake for my niece and I used DH butter but had to make two different cakes and stack because when I made one in a square 13x9 pan the cake was too thin.
Well today I decided to try and use DH butter cake mix boxes twice and mix altogether. I baked the cake at 325 with the 13x9 pan. Well my cake got done around the sides and it wasnt done at all in the center. I had to end up getting rid of the cake.
So when making box cakes can I not use two boxes at once and make one nice size cake.
I love DH butter, but only have had this problem with the sqaure pan. Round pan and bundt pan does fine. Square pan with one box is too thin and using two boxes at once, my cake wasnt done in the center.
Please help and let me know what I could have done.
You probably had too much batter in the pan. If you want to cook something of this thickness, you should try and use a heating core or a flower nail in the middle to help radiant the heat. You can get either at Michael's or Hobby Lobby. Hope this helps.
I do two cakes all the time. Just be sure to use a flower nail in the bottom of the pan. That way it will heat up and cook from the inside out as well as the outside in.
Flower nails are what you use to make a rose on and can be found at most places that sale cake tips.
The flower nail trick works great. I read about it on CC and tried it and LOVED it. Just make sure you spray it or grease it. With DH cake mixes in a 9X13 I use 1 and 1/2 boxes and it works perfect. I just half the ingredients for the 2nd box and use 2 eggs for a 1/2 box. I have made up as many as 3 boxes at a time for the 12X18 pan or the 16" round. I get about 5 cups of batter from 1 box of DH mix. I just look on the charts in the wilton book or website and see how many cups of batter that a pan requires.
Hope this helps.
Mitzi
I use the DH Golden butter recipe 90% of the time. I find that It's the best tasting recipe next to scratch. But I always use the extender recipe and It makes a large cake. Your cake wont be thin. My recipe is A extra egg...(4) total .One cup of cake flour...One cup of sugar.... One cup of sour cream....Replace the water with One cup of Milk ...Instead of One stick of butter I use 1/4 cup of butter (soft or melted)and 1/4 cup of conola oil. Add One or two tsps. Vanilla. You'll love this cake. I sometimes collor two eight inch pans with parchment paper and you have a tall cake. I just did a 9x13 and it baked up to about 2 1/2 inches. Hope this helps you.
save... thanks for the recipe steplite... i've used the extender on a white cake mix (which i personally don't care for) but i would like to try it on a butter cake now... thanks!!!
Thanks for the advice. When you stated to use a flower nail at the bottom on the pan. Do I just insert the nail at the bottom once I have poured the cake mix in round side down of flower nail.
I do two cakes all the time. Just be sure to use a flower nail in the bottom of the pan. That way it will heat up and cook from the inside out as well as the outside in.
Flower nails are what you use to make a rose on and can be found at most places that sale cake tips.
Thanks. I will be using this next time instead of 2 boxes for a 13x9 as well as half the ingredients for the second box. I will be checking out the chart on wilton site for more information.
Thanks again!
The flower nail trick works great. I read about it on CC and tried it and LOVED it. Just make sure you spray it or grease it. With DH cake mixes in a 9X13 I use 1 and 1/2 boxes and it works perfect. I just half the ingredients for the 2nd box and use 2 eggs for a 1/2 box. I have made up as many as 3 boxes at a time for the 12X18 pan or the 16" round. I get about 5 cups of batter from 1 box of DH mix. I just look on the charts in the wilton book or website and see how many cups of batter that a pan requires.
Hope this helps.
Mitzi
Wow thanks for this lovely receipe. I will be trying it out!
I use the DH Golden butter recipe 90% of the time. I find that It's the best tasting recipe next to scratch. But I always use the extender recipe and It makes a large cake. Your cake wont be thin. My recipe is A extra egg...(4) total .One cup of cake flour...One cup of sugar.... One cup of sour cream....Replace the water with One cup of Milk ...Instead of One stick of butter I use 1/4 cup of butter (soft or melted)and 1/4 cup of conola oil. Add One or two tsps. Vanilla. You'll love this cake. I sometimes collor two eight inch pans with parchment paper and you have a tall cake. I just did a 9x13 and it baked up to about 2 1/2 inches. Hope this helps you.
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