This is my very first request for help as I am very new to cake decorating and baking. I absolutely love this discussion forum and thank all of you that have
helped me thus far with your amazing and educational posts/answers.
Specifically, I am in need of information regarding how to alter the simple recipe for
a boxed cake mix in order to still keep the moisture while decorating with a
more solid cake, reducing the amount of accidents I may have in the process.
I vaguely recall a forum member giving a very helpful tip at one time regarding
this matter, but I did not remember to write it down for when I really needed it
which happens to be now :-).
Thank you in advance for your assistance regarding this matter!
1 box cake mix
1 1/4 C water
1 tbs oil
1 box (4 serving size) instant pudding mix, matching the flavor of the cake mix
I bake my cakes at a lower temp and for longer than recommended, usually 250 for nearly an hour. I find it cooks more evenly.
I just used the regular box mix. I used their instructions for eggs and oil but I added a small packet of instant pudding (vanilla..I was making a golden cake), and instead of water or milk I substituted buttermilk.
It was excellent!!! I posted pics on the life celebrations section. I used it for the Hollywood cakes. I had to lean one round cake against another. I'm not a professional so alot of tools and such I don't have (like those things you put cakes on in between layers). I wanted to make sure the leaning cake wouldn't sag. It didn't and the whole thing was delish in the end. I made it for a conference I was attending.
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