Box Cake Doctoring / 2Mix Book Pan
Decorating By ExtraEvents Updated 13 Sep 2007 , 3:41pm by Magda_MI
I am making a cake for my Daughters birthday. I plan on using the Pilsbury cake mix that says on the box it already has the pudding added. This cake is going to have fondant on it, so it needs to be able to hold the weight. So, my question is, do I still add an box of pudding to it? If so, do you guys mean just the pudding mix, or the pudding prepared? And also, should I add an extra egg? I am so confused, but I really just want it to be moist and yummy, and not fall apart on me. Also, I plan to make this cake in the two mix book pan. Is there anything that I need to know before attemting this? Should two mixes be plenty? Has anyone tried to layer the two mix book pan? I am going to try to do it, and put a chocolate ganache in the middle. Another thing, how long does royal icing stay good in the fridge? Also how long does mmf stay good in the fridge?
Yes just the pudding mix not finished pudding. Yes add an extra egg. I don't think you can stack the book cake cause it's an open page and the bottom is flat isn't it? So I don't think it would fit would it? I keep RI out of the refridge in a jar for a couple weeks and I've kept MMF in the refridge for a few weeks. HTH Maybe if you want the ganache split the cake width wise in half and add the filling.
The open book part does not go all the way down. I have a bout 1 1/2 inches of just square part to work with. Do you think that's enough?
I used this pan for my god daughter's christining and I would totally recommend making another sheet cake and placing the book cake on top b/c the cake eventhough it is 2 mixes is very thin b/c mostly everything goes into the book curve. So it would look bigger if you layered it on like a 11x15 pan. About the egg well the more eggs you use the fluffier the cake and the less well the denser it comes out. I say this based on making cornbread I add an extra egg all the time to get it fluffier and when I don';t its dense like normal cornbread. GL
I use pillsbury mixes all the time and I don't add more pudding. My cakes always taste wonderful and moist without the extra.
same here, Pillsbury is all I have used for the last 26 years, and I have always had great comments about my cakes. I don't add anything to the recipe however I do only use 1 cup of water, they call for 1and1/4cups I think. If I need more cake mix I don't add extenders I just make enough for the pan size, since they are 83 cents a box at My Wal-Mart thats much less expensive that the extenders!
Jibbies
woot woot, go pillsbury. me too girls. i don't add a thing and gets tons of compliments on how moist my cake is 
I use pillsbury and always add an extra egg and a box of pudding. You don't think it would make a difference until you try it. Once you do, you'll never go back to just using cake mixes.
As far as layering, I would use an 11x15 under the book cake. I don't have the 2 mix pan, i have the 1 mix, but if it's anything like the 1 mix, you'll need more than 2 mixes to really get a good cake. With the 1 mix pan, I used 2 mixes, with the extra eggs and puddings, and had only a little bit left over.
I use pillsbury and always add an extra egg and a box of pudding. You don't think it would make a difference until you try it. Once you do, you'll never go back to just using cake mixes.
As far as layering, I would use an 11x15 under the book cake. I don't have the 2 mix pan, i have the 1 mix, but if it's anything like the 1 mix, you'll need more than 2 mixes to really get a good cake. With the 1 mix pan, I used 2 mixes, with the extra eggs and puddings, and had only a little bit left over.
Do you use the pillsbury that says it already has the extra pudding in it and you still add another box of pudding? If so, what flavor?
Yes I do. The flavor depends on what cake i'm making. White cake gets white chocolate or cheesecake, french vanilla gets french vanilla, chocolate gets chocolate, strawberry gets cheesecake, red velvet gets cheesecake, yellow gets vanilla or banana (if i'm making a banana cake), etc
I've found that for most of the shaped pans (including the books) they work better if I add an extra half mix worth of batter (just use half the oil and water recommended and 2 eggs, plus 2 cups of cake mix for a half mix). I used 2.5 mixes for this book cake:
http://www.geocities.com/magdacakes/Negri.html
(I did end up carving the edges just a little bit so the edible images would cover the entire top of the cake).
FWIW, I use Betty Crocker (also already has pudding) and I don't add more pudding, but do add an extra egg.
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