I'm just a family's birthdays decorator , but I am loving to learn all about it, and all in CC of course 
Here in Portugal cakes are decorated quite differently, and of course, products used for it are not all the same as in other countries. So I have some problems when it comes to try some of the wonderful recipes you share with everyone in CC.
We don't have things like glucose (nor corn syrup) or even shortening, etc, ... and cake mix boxes!
Can any one give me a cake mix box substitute recipe???
Thanks! Obrigada!
Ana
Here's a link to a recipe that may help. I found it a while back, but haven't tried it yet.
http://allrecipes.com/Recipe/Cake-Mixes-from-Scratch-and-Variations/Detail.aspx
No, cake mixes don't have egg or shortening in them already. The 3 types I've used (Pillsbury, Betty Crocker and Duncan Hines) all require you add water, oil and eggs according to their directions on the box.
When you buy a box of cake mix, the ingredients inside are a powder mixture sealed in plastic. You have to add the other ingredients.
Hope this makes sense.
JanH posted this "Master Mix" recipe and I have bought everything to do it, but haven't tried it yet.
http://forum.cakecentral.com/cake-decorating-ftopict-579223-master.html
If you can't get shortening, it will not work, but I'm hoping you possibly have some type of shortening!! Good luck!
No, cake mixes don't have egg or shortening in them already. The 3 types I've used (Pillsbury, Betty Crocker and Duncan Hines) all require you add water, oil and eggs according to their directions on the box.
Hope this makes sense.
Yes, it makes sense, it's just that the recipe in the link has both eggs and shortening in its ingredients.
What I want to try is the WASC cake that everybody talks about in the forum. So if I can't have a cake mix box I have to try with something else
(...) If you can't get shortening, it will not work, but I'm hoping you possibly have some type of shortening!! Good luck!
I guess I can use butter and make the cake in the very day (making a smaller batch, of course ).
Thank you very much to the both of you!
Some of the awesome scratch bakers may have the WASC scratch recipe. I would maybe start a new thread with that in the title and you may get a response!! I hope someone has the answer for you!!!
There has been a thread on WASC from scratch. Here's the link:
http://forum.cakecentral.com/cake-decorating-ftopict-588561-scratch.html+wasc
The recipe that looks the most promising from the thread I posted has shortening and pudding mix in it. I don't know if pudding mix is available to you or not. I'm sure, as you mentioned earlier, butter would be okay, but it will make the cake very firm when cold. Cakes with butter almost seem dry if they're cold at all. You might even want to try reducing the butter a bit and replacing some of it with additional oil. It might be work some experimenting. I hope that helps you some.....
You can order shortening and other ingredients online.
Since you can't get corn syrup, here are are couple of recipes for it. Don't know if you know the consistency of corn syrup, but it's about like honey.
http://www.recipezaar.com/74080
http://www.recipezaar.com/126123
WASC? I'm new to all of this, what does it mean?
WASC is white almond sourmilk cake. It's a recipe I keep finding referred as one of the best and used for wedding cakes for instance.
It uses cake mix in its recipe and here in Portugal we don't have it.
the recipe:
http://www.recipezaar.com/69630
I am very happy to see so many useful replays!
Thank you very very much!
Since I started learning this art in the net, I have read thousands of recipes and lot's of substitutes tips, and I had never, never found a glucose recipe!
And that information about butter result on the cake I had never found!
I guess that explains why I didn't find the texture of the cakes as good as they were mentioned on the recipes
And all those threads you gave me...
I'm getting so much from it!
I thank you all very much for taking interest on my post 
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