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wedding cake recipe using cake mix

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Q: Chocolate pound cake recipe using Betty Crocker mix?
Only answer if you’ve done it please! I need a great chocolate pound cake recipe. I’m actually going to marble it with regular pound cake for a wedding cake in the near future.

Thanks!

A: google it to get all the information you need
good luck!!!

Q: I need a good recipe for an almond wedding cake that does not use box mix?
I misplaced my wedding cake book from culinary school and none of my other books have a good recipe for an almond wedding cake. I refuse to use any box mixes and I can not find any recipes online that don’t have a box mix in the recipe. Please help

A: Here’s a good almond lemon wedding cake recipe:

Ingredients:

1 1cup cup(250 mL) (250 mL) butter, softened
2 2cups cups(500 mL) (500 mL) granulated sugar
1 1tbsp tbsp(15 mL) (15 mL) grated lemon rind
4 4tsp tsp(18 mL) (18 mL) almond extract
4 4eggeggs
3 3cups cups(750 mL) (750 mL) all-purpose flour
1-1/2 1-1/2tsp tsp(7 mL) (7 mL) baking powder
1 1tsp tsp(5 mL) (5 mL) baking soda
1 1tsp tsp(5 mL) (5 mL) salt
1 1cup cup(250 mL) (250 mL) ground almondalmonds
2 2cups cups(500 mL) (500 mL) sour cream
Lemon Cream Cheese Icing:
3 3lb lb(1.4 kg) (1.4 kg) regular cream cheese, softened
1 1cup cup(250 mL) (250 mL) butter, softened
2 2tbsp tbsp(25 mL) (25 mL) lemon juice
8 8cups cups(2 L) (2 L) icing sugar, sifted
2 2tbsp tbsp(25 mL) (25 mL) grated lemon rind
Garnish:
Fresh flowers or candied flowers
Lemon rind twists

Preparation:

1. Grease and flour 8-cup (2 L) and 12 cup (3 L) cake pans. Line bottoms with waxed or parchment paper and set aside.

In very large bowl, cream butter, sugar, lemon rind and almond extract until light and fluffy. Beat in eggs one at a time, beating well after each addition. Sift together flour, baking powder, baking soda and sa< stir in ground almonds. Stir into creamed mixture alternately with sour cream, making 3 additions of the dry mixture and 2 additions of the sour cream.

2. Pour 3 cups (750 mL) of the batter into small pan; pour remaining batter into large pan. Tap pans lightly on counter to release excess air bubbles. Bake in 325F (160C) oven for 40 to 50 minutes or until tester inserted in centre comes out clean. Let stand in pans for 10 minutes. Loosen edges and turn out onto racks. Remove waxed paper and let cool completely. Repeat recipe to make a total of 4 layers.

3. To level cakes, use ruler as guide and insert toothpicks around sides to mark even cutting line. With long serrated knife, cut off rounded tops. Remove toothpicks. (Cake layers can be wrapped and frozen for up to 1 month.)

4. Place one large layer, cut side up, on serving base; slip strips of waxed paper under cake to protect base from icing. Spread about 1-1/2 cups (375 mL) icing over top of layer for filling. Top with second large layer, cut side down; spread icing over sides and top. Dip palette knife into hot water and smooth icing. Refrigerate until firm.

Icing: In very large mixing bowl, beat butter and lemon juice until fluffy. Gradually beat in icing sugar. Fold in cream cheese. Spoon 1-1/2 cups (375 mL) into piping bag fitted with star tip, set aside for decorating. Beat lemon rind into remaining icing.

5. Place bottom layer of small tier on slightly smaller round of stiff foil-covered cardboard. Using about 3/4 cup (175 mL) icing for filling, assemble and ice as per large tier.

Using same 8-cup (2 L) cake pan, trace outline on bottom tier. Cut 7 plastic straws exact height of bottom tier. Insert evenly spaced straws 1 inch (2.5 cm) inside outline; insert remaining straw in centre.

6. Centre top tier on bottom tier, using traced outline as guide. Remove waxed paper strips. With reserved icing, pipe shell pattern around top and bottom edges of each tier. (Cake can prepared to this point end refrigerated for up to 2 days.)

Garnish: Just before serving, decorate cake with flowers and lemon rind.

Makes 60 servings.

Additional Information
Tip: To serve cake, remove top tier with 2 metal spatulas and set aside. Following outside shape of cake, cut border about 2 inches (5 cm) from outside edge; cut border into small slices. Repeat once more. Cut centre portion into wedges. Repeat with top tier, cutting only 1 border.

Q: What is a good chocolate cake recipe that stays moist for atleast 3 days?
I am making a wedding cake and i need a good chocolate cake recipe that stays moist but is also strong enough to work with and doesn’t crumble while assembling.

I read about using devil cake mix and adding instant pudding and mayo..yes mayo! has anyone ever tried this recipe? If so….can i work with it?

Any other suggestion will help me greatly!

Thank you all in advance for your help.= )

A: LOOKING for: A Rich Moist Homemade Chocolate Cake
1 Cup caster sugar (called superfine sugar in the US)
1 Cup brown sugar
2 eggs
250 g margarine (8 ounces)
2/3 Cup cocoa
1 Cup sour milk*
2 Tsp vanilla
1 Cup boiling strong coffee
3 Cup plain flour
2 Tsp bicarbonate of soda

http://ths.gardenweb.com/forums/load/recipex/msg0411273826387.html

Q: i dont use cake mixes to make cakes need recipes to make different sizes of cakes for wedding cakes etc?
am starting a new business and need recipes for differnet size pans.

A: Ingredients
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract
dark chocolate cake
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease 3 – 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
2.In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
3.Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Q: Does anyone have a copy or the recipe for converting Duncan Hines cake mixes into wedding cake or sheet cake?
It use to have the conversions for ingredients and cook times for both the white and chocolate. They changed their website and it is no longer available. I’m having trouble finding it on the internet elsewhere. I thought that maybe someone had it saved. Thanks for looking!
When modifying a cake mix into a wedding cake, you change the amount liquids that are added to the mix. The result is a very firm, dense and moist cake. Usually the oil and eggs are changed. Hopefully that helps.

A: I don’t know if you mean adding additional things to the recipe or just how many mixes to use. I have a link to a very good chart showing how many cups of batter for different pans and what temperature to bake them at. If you read below the charts it says,… AN AVERAGE YIELD OF A
CAKE MIX IS 5 CUPS. Using the chart will help determine how many mixes are needed to
make a particular size cake.

http://www.countrykitchensa.com/wedding/cakechart.aspx

Q: Wedding Cake Filling?
A friend of mine is making my wedding cake. She will use white box mix and make a buttercream icing. I would like a chocolate filling. Is chocolate buttercream filling a good choice? If so, is there a recipe one can share? If it’s not a good choice are there any recommendations for a chocolate filling? She is not a professional baker but has made a couple of wedding cakes. If I could buy a filling from a bakery that would be great. Wonder if that’s a possibility? I am trying to keep things simple for her.

A: i would say maybe a rasberry jam filling would be better then the chocolate buttercream where you already have a buttercream frosting.

Q: what make a cake dense (or firmer) most cakes?
I’ve been looking for a cake recipe for several months; however, I haven’t been able to decide on the cake recipe that I wanted because the cake recipe must a dense recipe. I thought about using a pound cake recipe/mix but it was too boring. I thought using a brownie box mix instead of dense cake recipe but I thought cake would be to dry or wet. I need this recipe for a wedding. Help is welcome. I just need to understand what makes a cake more denser than other cakes.

A: I would guess FLOUR

Q: Making a wedding cake…?
I looked at all the recipes and instructions and they say to use a box mix cake. My problem is my box mixes always come out so dang crumbly if I cut into them to create a layer. Are there any suggestions of a recipe that will create a stiffer type cake that will still taste great but be a little easier to work with? I have heard of using cake flour but all the recipes I find calls for all purpose flour. Could I substitute cake flour for a stronger consistency? Thanks.

A: i have this same problem at work. (cake being moist but crumbling apart) What i do is replace some of the called-for liquid (water) with an equal measure of liquid egg. My box called for 7 cups of water, but i only use 4 cups of water and replace the other 3 with liquid eggs. Of course the amount you need will be way less…but that’s just an example. It tastes the same, but the cake holds up WAY better.

Q: How to keep my cake from crumbling! HELP???!!!?
I’m baking my wedding cake and I’m very good with fondant and decorating but when it comes to the cake I have a problem! When I cut into it the cake crumbles and falls apart! I’m trying a new recipe for marshmellow fondant and am going to see if it cuts easier and helps with the crumbling.

Also I’ve been using box cake mix if that matters. This afternoon my friend and I are getting together to make a practice cake!

Please any advice on making my cake stick together when I cut it? Thanks!

A: I used to be very in to cake decorating especially working with fondant and let me tell you the best recipe you could possibly use is in the confetti cake book by Elisa Strauss I think you can probably look it up online if you can’t find it tell me and I can edit my answer and give it to you just add a detail to your answer to let me know btw the glycerin can be bought at like health food stores or places like whole foods its usually in the beauty section. I highly recommend you use a stand mixer if you don’t have one see if you can borrow one from somebody believe me before I had mine I once had a cake deadline and when I went to make my fondant I had so much of it to do I couldn’t move my wrists without screaming in pain after all the constant kneading it was HORRIBLE! So especially for a wedding cake use a stand mixer it will make your fondant smoother and a much better quality and don’t use one with two separate mixer things you need one with a paddle like in the kitchenaid mixers and if you are new to cake decorating or don’t have that much time to experiment with the marshmallow fondant before your wedding DO NOT do it personally I don’t really like the taste of it and it dries out so much easier than normal fondant also I find it to be gummier too. I personally have several food allergies so I could not order or buy my fondant and had to make everything from scratch but if you are going to buy, buy satin ice because I have a friend who also is a cake decorator and she has tried so many different kinds and satin ice is the best and also everyone on the blogs and youtube love satin ice and use it all the time. And as for cutting the cake if you are using a triangular spatula try cutting into the cake with the tip first and if you are using a straight spatula go in tip first as well. Good Luck with your cake and everything.

Q: How do I keep my cake from crumbling??? HELP!!?
I’m baking my wedding cake and I’m very good with fondant and decorating but when it comes to the cake I have a problem! When I cut into it the cake crumbles and falls apart! I’m trying a new recipe for marshmellow fondant and am going to see if it cuts easier and helps with the crumbling.

Also I’ve been using box cake mix if that matters. This afternoon my friend and I are getting together to make a practice cake!

Please any advice on making my cake stick together when I cut it? Thanks!
No I was using butter. It’s what it called for. So I can substitute oil? Which kind?
My mom said she does a jar of water in the oven too. And she freezes the cake over night. I know it’s easier to ice if u do that but does that help with the crumbling?

A: Marshmallow fondant isn’t going to help with cake crumbling. You need to use something a little bit sturdier than plain box mix, especially if it needs to support the weight of fondant.

Here is the recipe that I use:
2 boxes white cake mix
2 cups flour
2 cups sugar
2 cups sour cream
8 egg whites
2 2/3 cups water
2 tsp almond flavoring
2 tsp vanilla (use clear for a white cake)
2 tablespoons oil

Mix it all up, bake at 325 until tests done. Only fill your pans halfway full, and tap them a few times on the counter before you put them in the oven, to get the bubbles out. Use an upside down flower nail in the middle of your pan, and use the baking spray with the flour in it. When the cake comes out of the oven, let it cool ten minutes in the pan (set a timer!) and then turn it out of the pan onto a cooling grid.

If you don’t want almond, then just use double vanilla. For a really interesting flavor, go to a cake decorating supply shop and buy creme bouquet flavoring and use that in place of the almond.

Let the cake cool completely, then level it and fill it. Let the filled cake rest overnight wrapped in plastic wrap. It will settle and that way you won’t have bulges in your finished cake. After it has settled, crumb coat it and put it in the fridge until the buttercream is firm, then put the fondant on.

Good luck with your cake, I’m sure it will come out great!

Q: Do I have to use shortening?
I’ve been watching an “Amazing Wedding Cakes” marathon on WeTV and its got me dangerously craving cake. I want to make it from scratch because we don’t have any mix. I’ve looked at recipes but for all of them you need shortening….which i don’t have. I’ve heard you can substitute half of the shortening with margarine or butter, but would i be able to substitute ALL of it with margarine or butter? Will the cake come out ok? Will it still taste good? Oh and do you know of any yellow cake recipes that DON’T call for shortening? Thanks in advance!

A: WheneverI bake cookies that call for shortening, I always use margarine. I also melt it completely before I put it in because it makes my cookies softer. I don’t know how it would turn out with cake, but I guess now is your chance to find out. Nothing better than experimenting in the kitchen, especially when you are short an ingredient and seriously craving something sweet!! Good luck!!

Q: snowballs/snow cones?
I just bought a snowball maker yesterday, but I don’t know how to flavor them. I keep reading about this Kool-Aid recipe. I’m not really interested in doing that. My all time favorite flavor is wedding cake. I need to have this for tomorrow (Good Friday), which is why I’m not just ordering it. I can’t find this flavor in any grocery store. Does anyone know how to make this flavor syrup? Can I use daiquiri mix instead of flavored syrup?

A: I own a commercial shaved ice machine,and I buy my syrups at whole sale stores that cater to both businesses and the public…SAMS has it,as does Sysco,

Q: I have been having a problem finding a good recipe that is more explantory then just a recipe?
I had a recipe from wilton for buttercream icing and I know how to follow cooking instruction, trust me onm that, and I had all the ingredients from wilton but once I was finished it just tasted like I was just eating the sugar even though I used a mixer for such a long time. I have tried so many recipes for icing and they never tasted right. Im not sure how I could go wrong if the recipe is so simple. Here is the wilton recipe I used for anyone who dont know who wilton are, they are a school and the make professinol wedding cakes.

1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners’ sugar (approx. 1 lb.)
2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

A: Heres a different spin on a Buttercream Frosting. Maybe give this a try.

Best Buttercream Frosting

1 cup butter, softened
1 cup white sugar
4 tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla extract

1. In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature.
2. With an electric mixer, beat butter and sugar until fluffy.
3. Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.

This may not be as sweet.

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