{"id":1111,"date":"2015-04-27T08:00:00","date_gmt":"2015-04-27T14:00:00","guid":{"rendered":"https:\/\/dianehoman.wordpress.com\/?p=1111"},"modified":"2024-02-13T19:17:10","modified_gmt":"2024-02-14T02:17:10","slug":"doctoring-a-cake-mix","status":"publish","type":"post","link":"https:\/\/homanathome.com\/2015\/04\/doctoring-a-cake-mix\/","title":{"rendered":"Doctoring a Cake Mix"},"content":{"rendered":"

\"Rosette <\/p>\n

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.<\/p>\n

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. <\/p>\n

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