Doctoring a Cake Mix

Rosette Cake Wide 2 

I don’t know what my problem is, but every time I try to make a cake from scratch, I end up with something that either crumbles to pieces when it’s cut, or something that could double as a doorstop.

My mom introduced me to the idea of doctoring cake mixes to make them more dense and flavorful. I’ve tried a number of different methods, and the method below yields a moist cake that is dense enough to form a good base for decorating. It’s also pretty rich, and in my opinion, tastes better than the bakery! This is the technique I used for my wedding cake. I varied the pudding and cake mix flavors to end up with a coconut cream layer, a french vanilla layer, and a chocolate fudge layer. 

 
  • Doctoring a Cake Mix

  • 1. Take your cake mix.
  • 2. Add a packet of instant pudding.
  • 3. Add the number of eggs on the box, plus one. (i.e. If the box calls for 3, I would add 4).
  • 4. Change the oil to melted butter and add. (1/3 cup oil becomes 1/3 cup butter, melted).
  • 5. Change the water to milk and add. (1 cup water becomes 1 cup milk).
  • 6. Mix well, pour into greased and floured pan and bake according to instructions on the box.

Rosette Cake Wide 1

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