Cake And Pound Cake

Decorating By BimmyBimmy Updated 5 Sep 2008 , 6:41pm by kakeladi

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BimmyBimmy Posted 5 Sep 2008 , 2:06pm
post #1 of 2

How do I convert a regular cake recipe to make it more of a pound cake? I want to do this because I need a firmer cake to work with when I am decorating it with fondant.

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kakeladi Posted 5 Sep 2008 , 6:41pm
post #2 of 2

Use my *original* WASC cake recipe icon_smile.gif

1 box cake mix (I prefere Betty Crocker)*
1 cup flour
1 cup granulated sugar

1 cup sour cream
1 cup liquid*
3 whole eggs
1 Tablespoon flavoring*

*see notes at end

Mix dry ingredients together well.
Place wet ingredients in mixer bowl.
Add about 1/2 of the dry ingred. Blend on low 30 seconds; add remaining dry ingred. Blend, low 30 sec, then beat for 2 minutes.
Pour into prepared pans and bake as usual.

*NOTES: Any cake flavor/brand can be used. Match the flavoring to the cake strawberry cake & flavoring; lemon/lemon etc. Most cakes I use a mix of vanilla, butter & almond.
I use water, but some people tell me th ey have used milk and a few use juice.

VBA mix: one part vanilla, 1/2 part butter flavoring & 1/4 part almond extract. A 'part' can be any measure you want to use.....teaspoon, tablespoon, cup, quarticon_smile.gif
I usually make it up by the cup and keep on hand for all my baking, icing etc.

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