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How to "Dense-Up a Cake-Mix"
Post by sarahphillips on Jun 14, 2006, 6:12pm
This is a repost from the old Ask Sarah Message Board:
Linda Robertson wrote:
I need to make a marble wedding cake. I love the taste of a box cake mix, but find that they tend to fall apart when they are cut and served. I need it to be a little denser (like a scratch recipe), so that the cake has good presentation when cut. Any suggestions on how to "doctor" the box cake mix so it is denser?
Hi Linda,
Yes, you are better off "densing up" a boxed mix. I particularly find that the Marble Cake mixes require "densing up" if you are using them for a stacked cake or covering them with fondant. I find them the least stable or dense of all the boxed mixes and have issues with them when making a "Topsy Turvy" style cake.
There are many ways to do this, usually it involves reducing the oil called for to using from 2 tbps. up to 1/4 cup maximum and reducing the water called for. Also the addition of an instant pudding package, the 4 serving size helps as does increasing the eggs to using a total of 4 instead of the usual 3. Some mixes have a side panel recipe for turning the mix into more of a pound cake texture, these work well too, I have attached my favourite ways of densing up a cake mix or extending one when larger, more stable dense cakes are required. I hope that helps!
Just an additional note, the type of knife you are cutting your cake with makes a huge difference. I find a long bladed serrated knife works best for cutting clean slices of most cake types except for angel food. Most traditional "Bridal" sets will not do a good job and are more for decorative purposes than anything else. Just thought I would mention that.
Also, I rarely use water with cake mixes, preferring to use whole milk or half water half milk, where water is called for. I have had great success with this and it is just a personal preference. Where sour cream is called for, do not use reduced or no fat varieties.
Hugs Squirrelly Cakes
Doctored Mix with Dream Whip * This isn't one I use but it is popular with a lot of folks.
1 box mix
4 eggs
1 cup water
1 envelope Dream Whip
(some people add 2 tbsp. of oil to this, others use no oil)
Mix all ingredients on low for 30 seconds and then on medium for 2 minutes. Bake according to the cake mix box.
This next one is for White Cakes . I use it a lot, makes a really thick batter, so you have to spread it in the pan. Follow baking instructions from box.
1 Duncan Hines Deluxe White Cake Mix
1 Jello Instant Pudding Mix - 4 serving size
4 large egg whites
I added 1/2 tsp. vanilla extract
1 cup sour cream
1/2 cup water
1/3 cup oil
Mix on low for 30 seconds, then on medium for 2 minutes. Then bake in greased and floured pan as per the box directions.
It does sink a bit after it comes out of the oven, but it has a great texture and is nice and moist and stable.
Bunnywoman from the Wilton site gave me the one and it works wonderfully for a stand-up bear pan or for a cake like that.
Bunnywoman's Pound Cake Recipe - or recipe for a stand-up bear or a cake where you need the cake to be able to hold up well
1 pkg any flavour cake mix
1 pkg. of the complimentary flavour of instant pudding mix, 4 servings size - for example for a white mix use vanilla pudding mix, etc.
1 cup whole milk
1 cup Crisco oil
4 large eggs
Blend ingredients for about 1 minute on low then 2 minutes on medium, scraping sides of bowl often. Bake for around the regular time frame, but at 325F.. I found I had to increase the time considerably - probably because of the amount of oil in the liquids. This makes a spongy type of cake, really moist though and good and it will cut well.
This next one is my favourite, I add butter instead of oil as per the note within the recipe.
auzzi From the Wilton Site's Extendacake Pound Cake
1 pkg of any kind of cake mix to which you add all of the ingredients called for on the box
In addition:
1 cup all-purpose flour
3/4 cup sugar
1 tsp. baking powder
1/2 cup Crisco oil - she substitutes 1/2 cup softened butter instead and so did I - wonderful!
2/3 cup water
I beat the butter, then added all of the ingredients the cake mix called for and then all of the other ingredients. Then I blended on low for 1 minute, then 2 minutes on medium, scraping the bowl down. Generally, cook at 325F for the larger cakes, 350F for smaller and you will need to add baking time, perhaps about 10-15 minutes to the times given on the cake mix box. I checked ever 5 minutes or so over the cake mix times. Also a wonderful cake. You will get about 6 1/2 cups of batter from this recipe.
This next one is used most popularly for wedding cakes and can be used for other than white cakes, the instructions for other mixes are included. I have used it for wedding cakes, it is most people's choice for wedding cakes. It can be cut in half.
White Almond Sour Cream Cake
2 boxes white cake mix (I prefer Duncan Hines)
2 cups all-purpose flour
2 cups granulated sugar
1 ½ tsp salt
2 2/3 cups water
1/4 cup vegetable oil
2 tsp real vanilla
1 tsp almond extract (optional)
2 cups (16 oz) sour cream
8 large egg whites
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on a low speed for 2 minutes. Bake at 325 degrees until cake tests done.
This recipe makes: All pans are 2 inch deep
One 14" round and one 6" round or
One 16" round or
One 12" round and one 10" round or
One 12 X 18" sheet cake or
One 12" round and one 8" round and one 6" round
Half the recipe makes:
Two 8" rounds or
Two 6" rounds and 6 cupcakes
Double the recipe makes:
one 18" round + one 10" round
all 4 sizes in the Wilton petal pan set
For chocolate cake: use chocolate mixes, omit almond extract and substitute 6 whole eggs for the whites. Same applies to Marble Cakes.
For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe
For berry flavors: Substitute one 3 oz pkg Jell-o instant Pudding in a coordinating flavor for part of the sugar in the recipe. Use a 16 oz pkg frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end. *You'll need to add a little extra batter to each pan for this version.* I found I needed at least another cup and a half of batter for a 10 inch round when using the fruit version.
Marble Cake Poundcake
Follow box instructions but add 1 package, 4 serving size, of instant pudding - I use vanilla, use 3 tbsp. oil, reduce water called for by 1/4 cup or use that amount in milk, use an additional egg than what is called for on box.
Follow baking instructions per box.
When you don't have a Marble Mix but have a yellow mix, you can turn it into a Marble Mix easily by following the above but with the Yellow mix and reserving 1 cup of your batter to which you add 1/3 cup cocoa powder and proceed as directed.
Re: How to "Dense-Up a Cake-Mix"
Post by squirrellycakes on Jun 15, 2006, 4:33pm
Hhmn, boy that Squirrelly Cakes makes long posts, haha!
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