Doctored Cake Mix
For Gregory's cake, I did a "doctored cake mix." It was a HUGE hit! Since then, I'm just doing the doctored cake mix, but if I ever need to extend or make a carved cake, I know what to do!
Basic Doctored Cake Mix (this is what I used)
Result: the
addition of the extra egg and pudding will give you a just slightly more dense
cake than the normal fluffiness of a plain box mix. Great for cupcakes,
buttercream cakes; but not recommended for carving, structured cakes, or under
buttercream/fondant cakes.
Ingredients
•
1 box desired flavor cake mix
•
ingredients listed on box
•
1 large egg
•
1 small box instant pudding in a
coordinating flavor
Directions
Use one box mix and prepare according
to instructions, adding the extra ingredients listed above.
Pour into prepared pans and bake at 325 until it tests
done.
Cake Mix Extender
Result: This is great for when one box is not enough and 2 boxes are too
much for your needs. It will give you a texture very close to regular box
mix. Great for cupcakes, buttercream cakes; but not recommended for
carving, structured cakes, or under buttercream/fondant cakes.
Ingredients
•
1 cup all purpose flour
•
1/2 cup sugar
•
1 tsp. baking powder
•
1 egg
•
1/2 cup water
Directions
1. Sift dry ingredients together with
cake mix in a large mixing bowl. Mix in the ingredients called for on the box
(eggs, oil and water), adding the extra egg and water from this recipe.
2. Mix on medium/low speed until
smooth and no lumps remain, being careful not to over mix. (No more than 2
minutes.)
3. Pour into prepared pans and bake per instructions on
box. (I bake at 325 for more even baking.)
Pound Cake From a Mix
Result: A fairly dense cake, close to a scratch pound cake,
but not quite that dense. Good for carving, buttercream or fondant cakes.
A little too heavy for cupcakes and dessert style cakes.
Ingredients
•
1 pkg (18 oz) favorite cake mix
•
1 pkg (4 serving size) instant
pudding mix
•
4 eggs
•
1 cup water
•
1/2 cup oil
Directions
1. Preheat oven to 350°F. In large
bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed
with electric mixer for 2 minutes. Pour into prepared pan.
2. Bake 30-35 minutes for round pans; 35-40 minutes sheet
pan. Cool in pans 10 minutes; remove from pans to cooling grid and cool
completely.
Sharon’s Sturdy Cake Recipe:
Result: This is my go to and most used recipe. Makes a very sturdy cake,
dense but not quite a pound cake, tight crumb, and super moist. Not as soft and
wet as the WASC. Good for dessert cakes, cupcakes, carving, buttercream
or fondant cakes. Makes great cake balls with no binder needed. A great
multi purpose recipe.
Ingredients
•
1 box cake mix (Sharon uses Betty
Crocker)
•
1 small box instant pudding in a
coordinating flavor
•
1 cup sour cream
•
1 whole large egg
•
3 large egg whites
•
1/2 cup water
•
1/3 cup plus 1 Tbsp. oil
•
1 tsp. vanilla flavoring (optional)
•
1 tsp. almond flavoring (optional)
•
1 tsp. butter flavoring (optional)
•
other flavorings as desired
Directions
1. Mix all ingredients in mixer at
speed one or two, scraping down the sides, until just incorporated. Batter will
be very thick. Fill pans just a little over half full.
2. Bake at 325 until center bounces
back and toothpick is clean. Be careful not to underbake. The will take longer
to bake than an undoctored mix due to the added ingredients.
— NOTE: you can create almost any
flavor cake with this recipe by starting with that flavored cake mix, a
coordinating pudding flavor, and changing the additional flavorings.
— NOTE: white chocolate flavored pudding will keep
the batter more white in color, and vanilla will make it more yellow. Recipe
may be doubled.
Basic Doctored Cake Mix (this is what I used)
Result: the
addition of the extra egg and pudding will give you a just slightly more dense
cake than the normal fluffiness of a plain box mix. Great for cupcakes,
buttercream cakes; but not recommended for carving, structured cakes, or under
buttercream/fondant cakes.
Ingredients
•
1 box desired flavor cake mix
•
ingredients listed on box
•
1 large egg
•
1 small box instant pudding in a
coordinating flavor
Directions
Use one box mix and prepare according
to instructions, adding the extra ingredients listed above.
Pour into prepared pans and bake at 325 until it tests
done.
Cake Mix Extender
Result: This is great for when one box is not enough and 2 boxes are too
much for your needs. It will give you a texture very close to regular box
mix. Great for cupcakes, buttercream cakes; but not recommended for
carving, structured cakes, or under buttercream/fondant cakes.
Ingredients
•
1 cup all purpose flour
•
1/2 cup sugar
•
1 tsp. baking powder
•
1 egg
•
1/2 cup water
Directions
1. Sift dry ingredients together with
cake mix in a large mixing bowl. Mix in the ingredients called for on the box
(eggs, oil and water), adding the extra egg and water from this recipe.
2. Mix on medium/low speed until
smooth and no lumps remain, being careful not to over mix. (No more than 2
minutes.)
3. Pour into prepared pans and bake per instructions on
box. (I bake at 325 for more even baking.)
Pound Cake From a Mix
Result: A fairly dense cake, close to a scratch pound cake,
but not quite that dense. Good for carving, buttercream or fondant cakes.
A little too heavy for cupcakes and dessert style cakes.
Ingredients
•
1 pkg (18 oz) favorite cake mix
•
1 pkg (4 serving size) instant
pudding mix
•
4 eggs
•
1 cup water
•
1/2 cup oil
Directions
1. Preheat oven to 350°F. In large
bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed
with electric mixer for 2 minutes. Pour into prepared pan.
2. Bake 30-35 minutes for round pans; 35-40 minutes sheet
pan. Cool in pans 10 minutes; remove from pans to cooling grid and cool
completely.
Sharon’s Sturdy Cake Recipe:
Result: This is my go to and most used recipe. Makes a very sturdy cake,
dense but not quite a pound cake, tight crumb, and super moist. Not as soft and
wet as the WASC. Good for dessert cakes, cupcakes, carving, buttercream
or fondant cakes. Makes great cake balls with no binder needed. A great
multi purpose recipe.
Ingredients
•
1 box cake mix (Sharon uses Betty
Crocker)
•
1 small box instant pudding in a
coordinating flavor
•
1 cup sour cream
•
1 whole large egg
•
3 large egg whites
•
1/2 cup water
•
1/3 cup plus 1 Tbsp. oil
•
1 tsp. vanilla flavoring (optional)
•
1 tsp. almond flavoring (optional)
•
1 tsp. butter flavoring (optional)
•
other flavorings as desired
Directions
1. Mix all ingredients in mixer at
speed one or two, scraping down the sides, until just incorporated. Batter will
be very thick. Fill pans just a little over half full.
2. Bake at 325 until center bounces
back and toothpick is clean. Be careful not to underbake. The will take longer
to bake than an undoctored mix due to the added ingredients.
— NOTE: you can create almost any
flavor cake with this recipe by starting with that flavored cake mix, a
coordinating pudding flavor, and changing the additional flavorings.
— NOTE: white chocolate flavored pudding will keep
the batter more white in color, and vanilla will make it more yellow. Recipe
may be doubled.
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