Does strawberry extract exist? I just figured out my friend doesn't like almonds and I thought I could use strawberry extract instead, but is there such a thing? And if I didn't want to use any extracts at all, can I just use this recipe as an extender to the cake mix?
Sure does. There are a whole variety of them out there!
How about using the recipe as an extender or would that make the cake mix lose its flavor since I'm not adding the extract? Do I need necessarily need vanilla extract if I'm using BC french vanilla and just put in the strawberry extract? Would the flavors clash?
Has anyone tried reducing the amount of sugar used in the recipe? It just seems like a lot of sugar to me...feel like it might be too sweet. Any thoughts are greatly appreciated.
I find the recipe very sweet, too. Anyone use half the sugar or some other amount less than one cup?
Can anyone tell me what the weight of a cake mix is? I ask cause I bought a cake mix that is 2 flavors (for cupcakes) and is 590 grams combined and I wanted to make it into a variation of WASC.
Cupcakeshoppe lady, I just pulled one off my shelf and it says: 18.25 oz OR 1 lb 2.25 oz OR 517 grams. They probably vary a bit from brand to brand, but this would be good to go by. Hope this helps!
thanks mellee! That definitely gives me an idea
We don't follow the instructions on the box right?
When is the flavoring added in?
Which one is normally cheaper, sour cream or yogurt?
I can use any kind of yogurt except for fat free right?
How about Greek yogurt?
Do I measure the sour cream/yogurt in a dry measuring cup or does it already say on the package?
I tried it with reducing the sugar and it turned out just fine.
............We don't follow the instructions on the box right?..........When is the flavoring added in?...........Which one is normally cheaper, sour cream or yogurt?
I can use any kind of yogurt except for fat free right?..........How about Greek yogurt?............Do I measure the sour cream/yogurt in a dry measuring cup or does it already say on the package?...........
I realize these are VERY OLD ?s but I guess I'm just now seeing them and any new people reading this will get the benniffit of the answers :)
1) No you do not follow the instruction the the cake mix box but use the instruction in the recipe.
2) flavoring is not used in the batter. I only use it in the icing.
3) I don't know which is cheaper and it will vary according to where you live. Check out your local markets.
4) I have used fat free. 5) As for Greek, it is thicker than 'normal' yogurt but I don't think it will effect the recipe. To me it is much more 'sour' so it might help cut the
sweetness some for those who find the recipe as stated too sweet.
6) I do not measure. I use a whole carton as the size is stated on each carton of yogurt or s.c.
Lately I've been playing around with the recipe a bit and have reduced the sugar so far by 1/3 cup.
I'm extremely new at all this other then just having fun at my house for family and friends. I have a friend's birthday next month I'm doing a cake for and was going to try something new based on this recipe. Unfortunately she has a milk allergy so I can't use sour cream or yogurt. I have a list of cake mixes I can use but was wondering if there was any other substitute for the milk product.
By the way totally loving this site, I have learned so much from all of you!!
AI made this and it is amazing!! I use Creme Bouquet in it.
I'm sorry to say I know of no subs for sour cream - unless there is a soy type of product that might be sold. Since I have no need for such a product I'm not familar with them.
I don't know anything about non-dairy sour cream, but you could try these:
you just said you don't use the flavoring in the batter but your recipe have 1T of flavoring. I'm confused
ASounds good thank you
Okay, trying this for wedding cake for grandson's wedding in June,. Used DH white, mixed according to directions with exception of using 1/4 cup less sugar. Baked a 6 inch layer at 325 until tested done along with 24 cupcakes. The tops didn't brown and were a slight bit 'gummy" but have a distinct "flour" tasted. Also made a chocolate batch using the DH devils food, same layer and cupcakes, same less sugar. Texture not as firm as the white and still has a bit of a gummy tooth. Don't get the floury taste with the chocolate. Any suggestions from anyone also using this method.
cakegramma42 I have almost always used Betty Crocker. Not sure if that is what is making your cake taste flour-y. Also remember that everyone's tastes are different. What you might call sweet I would not; you LOVE dill pickles - I don't etc :) So what you are calling a floury taste could just be a difference of the brand used or our taste buds.
And don't understand that it's not browning & gummy tops. I have no problems w/that. My only thought is that maybe your oven is not at proper temp. Have you ever had it calabrated? Even brand new ovens can be 'off'.
Not sure what the cause was. Baked at 325 per directions, oven thermometer varifies temp.
AI was wondering if you can use a Duncan Hines mix instead of Pillsbury?
AI was wondering if you can use a Duncan Hines mix instead of Pillsbury?
Made this yesturday for the first time using betty crocker and it turned out amazing! This is my new way of making cakes and they don't tase boxed :)
Glad to hear people are still finding out about the wonderful way to bake a fantastic cake :)
At one time or another I have used all three of the leading brands of mix but always go back to gold old Betty Crocker.
When I had my bakery I used 50# bags of commercial mix that I was told was the same as Pillsbury and always had a great - that is once I learned how to mix up such lg batches.
Someone commented that their oven temp varies. YES - that is how ovens work. To 'maintain' temp the oven goes something like 20 degrees above the wanted temp then drops down about the same below it, cycling over and over to *average* the given temp. So when you look at it you might see the oven running 'hot' (above temp) or another time it might register below but over the time of baking it averages close if not right on.
ADo I need to adjust anything to make this cake now that the cake mixes are smaller? Making cake tonight need help with this fast. Thx!
Sad to say after trying quite a few variations and the original WASC recipe I still didn't find one to my liking and went back to my old standby: Pillsbury pudding recipe mix. Had lots of compliments on the finished cake so guess "if it ain't broke, don't fix it"
jennalee asked.........Do I need to adjust anything to make this cake now that the cake mixes are smaller?..........
I have made about a dozen (maybe less) since the new smaller sizes. At 1st I added more mix from another box to make up for the reduced amount but over time I started just using the smaller sized box w/o changing anything and still get good results.
cakegramma42: everyone's tastes are different. Yes, there are some who don't seem to like this recipe and that's your opinion - it's o.k. with me :)
ASo how much should the packet mix weigh?
AI'm having trouble with the cake sinking in the middle :( should I be baking at a higher temperature perhaps? Followed the recipe exactly as stated, same temperatures as stated as well and I did not open my oven door while baking. I'm in Denver, could it be the altitude? I've never had this issues before. Help!