Quiltingboard Forums - Wedding cakes

Quote:

Originally Posted by GailG

Sorry, there's no secret. I use Duncan Hines Butter Recipe cake mix. The only thing I add is a little almond flavoring -- just a hint of it.

Sometimes there is a request for the WHITE cake mix. IMHO, it has "no taste" -- kinda tastes like the box. :lol: So I use the whole egg and tell them that it will not be "real white." Then I do the same thing with the hint of almond flavoring.

As far as the denseness goes, it's a tender fine texture, so I use a lot of support (dowel rods, etc) to keep the cake from collapsing. Knock on wood, I've always been very blessed. There is a recipe that can be used You may have heard of the Dream Cake. It's a recipe using the powdered Dream Whip. It gives a firmer cake -- a little like a pound cake.

This was an earlier post. Since then I've learned something else. Use the DH Classic yellow cake mix, 1 box (reg. size, not the large size) instant vanilla pudding, 4 large eggs, 1/3 cup vegetable oil, and 1 cup water. Beat until blended and then for two minutes. I always add a little almond flavoring. It makes a more dense cake and stands up well for 3-D cakes and wedding cakes as well. Also makes delicious cupcakes.

I've also learned to mix and match cake mixes with different instant puddings. Here are some of my favorites: Swiss chocolate cake mix with chocolate instant pudding; red velvet cake mix with white chocolate instant pudding; banana supreme cake mix with banana instant pudding; red velvet cake mix with chocolate fudge instant pudding (I call it chocolate velvet cake). I could go on.