If I wanted to use cake mix what recipe would I use for tiered cakes? Just the basic yellow, white, chocolate. Would the one you put the pudding in be good? I'm sorry I'm sure this question has been asked before.
I use duncan hines and pillsbury. although I don't do alot of tierd cakes, yet
I usually bake from scratch and when I first started cake decorating with Wilton I used DH but after working for a cater I got exposed to baking to scratch which is why I end up in pastry school but I just wanted to offer a budget conscience client an alternative. So I want to keep cost down as low as possible. But thanks.
I don't sell cakes, so I could be wrong, but WASC is quite famous here. Many people talk about that being so stable for stacking, carving etc. Hope this helps.
If you want the recipe, google for White Almond sourcream cake. This uses box mixes with other ingredients. It is basically an extender recipe.
I use Duncan Hines and Pillsbury and they have worked fine with tiered cakes. It sits on the supports anyway, so there won't be any problems.
I also substitute applesauce for oil and all my clients seem to love it. Does make the white cake not pefectly white, though. But it is less fatening and I don't have to keep buying oil.
I use Pillsbury most of the time. It's density can be altered by the # of egg yolks vs the # of egg whites. The less yolk the more moist it is. I have found it to be more moist than any other brand on the shelf. I would say it's a personal preference.
I do scratch on "different" type cakes i.e., Italian Creme, carrot, etc. Good luck on your search.
As the post above stated, it will be supported by dowels so it shouldn't make much of a difference.
Let us know how it turns out.
I use Duncan Hines, but I add a box of pudding in the same or a complimentary flavor and an extra egg. I don't like the flavor of the Pillsbury box mixes, and the Betty Crocker, just doesn't seem to hold up quite as well. HTH!
Pillsbury baker here (27 years)
I use DH and Pillsbury but I found that the Pillsbury you have to use the hollow plastic dowels to hold up because with the wooden ones, everytime the cake tends to slide.
I use extender recipes using BC mixes. I used to use DH but they started to fall apart on me. Plus, I think they taste a bit odd. Never use Pillsbury b/c I think those definitely taste weird.
WASC is an excellent and sturdy cake. I definitely recommend this.
The only cake mix I personally like is DH so I will stick to good old faithful. Thank again. Where do you buy your cake mix? I wish I could by in bulk. The cheap place for me is Walmart.
I use BC or PB. I've had bad experiences with DH, so I stay away from it I buy mine from Walmart, but I don't sell my cakes, just a hobby baker, so it's cheaper for me. Love my WM!! I use the WASC recipe and add a box of pudding to it, using 3 whole eggs per mix, not just egg whites. Everyone loves it! but I think my favorite version is to use strawberry cake mix and strawberry extract, filled with strawberry pie filling (in a can) and vanilla BC. YUM!!!
I have to say I use pilsbury the majority of the time too. never had a problem with it.
I use DH, for me they are the most moist. For my tiered and stcked cakes, I use the WASC recipe with my DH cakes, and they are always delicious. I would highly recommend this! Good Luck!
Just a hobby baker here too but I like DH or BC and I buy at WM too! I save the pudding for the mousse filling! Oh I always use the WASC recipe too even if I am making CC's!