Many have told me how wonderful the cakes I decorate taste. In the same breath, I am asked if the cakes I decorate are made from scratch? Well, truth is they are made from a scratch doctored up mix. This is the "How to doctor up a cake mix recipe" that I was given in the beginner cake decorating class I took 6 years ago.
1 Classic Yellow Duncan Hines Cake Mix
1 1/3 cup of milk (instead of water)
1/2 stick margarine (instead of oil)
3 eggs
Mix together with mixer and follow instructions on the back of the cake mix box. It will prob take a little longer to cook than the recommended time on the box. Use a cake tester to determine when the cake is ready to be removed from the oven.
**Pointers to keep your cakes from falling**
1- Always spray pans with bakers joy then sprinkle a little flour in them and coat the inside of the pan.
2- Use soft but not melted butter in the recipe.
2- Do not move the cake once it is in the oven.
3- If the cake wiggles and looks like thick soup...do not test it or move it.
4- If in doubt cook it a few more minutes.
5- Most of the time, cakes that fall are cakes that are not completely cooked.
6- Do not over or under mix the cake (after it gets basically mixed together then turn it on high for 2 minutes and let it go).
7- The mix should be thick and creamy...not liquid.
8- If you are planning to decorate the cake with icing and fondant...it does not have to be perfect!
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