I have a couple "signature" scratch recipes that I have been using, but have never heard of doctoring up a box of scratch mix. Was just curious what you all add to them or do differently?

It really just depends on what type of flavor I am going for. Some are light, fruity flavors, others are heavy and rich. I only use 2 mixes as a base....chocolate, vanilla. I used the cake mix doctor as a starting point for inspiration...but I don't use any of her recipes...if that makes any sense.

What, or who, is the cake mix doctor?

Thanks,
Mandy

Normally I add a box of pudding, 1 c buttermilk and and extra egg to start off with. From there I might add some spices or extra flavorings depending on what I want. Right now I am primarily a box baker, or as I prefer to say, my cakes start life off as a box. I am trying to slowly find scratch recipes that match my box ones.

The Cake Mix Doctor is Ann Byrn who wrote the Cake Mix Doctor books. They are very good and offer a lot of cool ideas with extenders. I highly recommend them. However if you make her frostings, double them or you'll never have enough. Hope that helps!

I have the Cake Doctor book and I love it! I have one easy white cake in there that gets used once a month at least and it always gets RAVE reviews and so easy. I've only used 3 or 4 recipes from the book so far but they've all been hits. I made one chocolate lovers one and froze it and people just couldn't get enough of it!! I had heard that freezing box mixes changes the texture, but I'd never seen it before that. Yum!

so are the recipes in the The cake mix doctor good enough alone?? or would it be necessary to doctor them up? (no pun intended) to taste better?? i have considered that book before, but wasn't sure.

I think they are fine as they are but I've also been known to "tweak" a recipe or two to my personal taste. I would suggest picking a recipe, make it as she wrote it and make notes on it (add more lemon; lose the almond flavoring; double the Vanilla, etc.) Whatever you think it needs. Make it yours!!

Bizatchgirl~

Are you referring to the basic white sour cream cake in the back, I just recently bought the book and was going to try that one first?

Thanks for any input
Dee

Thnx wonderbuns!! (cute name btw) have a great day!!!!

I haven't tried a white sour cream yet. Now I've tried white chocolate peach, strawberry, a chocolate lovers one, and a simple white one. Sorry, I don't have the book handy. The white one I tried uses melted butter and whole milk instead of the oil and water. It's such a simple substitution but makes all the difference.

I don't have the book but it sounds cool....

I did a french vanilla box mix and added vanilla caramel coffee creamer and then banana cream pudding.... oh man... then I covered the cake in drk chocolate fondant!! Oh man... my new fave cake!!! I absolutely love adding the coffe creamer and pudding into the cake!!

Kim

Kim, I'm trying to find a coffee creamer that is truly non-dairy. Can you tell me what kind yours is? Does it have cassein in it?