People seem to like my cakes so I'll divulge the recipes I use. Enjoy!
Vanilla cake (from The Cake Mix Doctor)
1 pkg. Betty Crocker white cake mix
1 cup whole milk
1 stick butter (1/2 cup) melted
3 large eggs
2 tsp. real vanilla
Mix on low one minute. Scrape sides. Mix on med. high two min. Bake @ 325 degrees approx. 35 min. or until toothpick comes out clean.
Chocolate cake
1 pkg, Duncan Hines chocolate cake mix
1 1/3 cup whole milk
1/2 cup sour cream
1 pkg instant chocolate pudding (4 oz.)
3 large eggs
1/2 tsp. real vanilla
2 TBS. cocoa powder
1/8 cup granulated sugar
Mix on low one minute. Scrape sides. Mix on med. high two min. Bake @ 325 degrees approx. 35 min. or until toothpick comes out with a few crumbs on it.
Sour Cream Yellow Cake
1 pkg. yellow cake mix
1 cup sour cream
1/3 cup melted butter
1/4 cup milk
1/4 cup sugar
4 eggs
1 tsp. real vanilla
Mix on low one minute. Scrape sides. Mix on med. high two min. Bake @ 325 degrees approx. 35 min. or until toothpick comes out clean.
*I don't recommend using the "butter recipe yellow" cake mix as it has a weird, greasy texture. I use the regular yellow cake mix from Betty Crocker.
Buttercream icing
1 cup butter
1 cup crisco (shortening)
1/2 tsp. salt
1/2 tsp. valencia (almond emulsion) *
1/2 tsp. cream bouquet *
1 tsp. real vanilla
2 lbs powdered sugar
3 TBS whole milk
Cream first 6 ingred. until smooth. Add powdered sugar and milk. Beat on med. high for five minutes until smooth and white.
*flavorings found at cake supply stores
Chocolate Buttercream icing
1 cup butter
1 cup crisco (shortening)
1 1/2 tsp. real vanilla
2 lbs powdered sugar
6 TBS whole milk
6 oz. melted unsweetened chocolate
Cream first 3 ingred. until smooth. Add powdered sugar and milk. Beat on med. high for five minutes. Add melted chocolate and beat on med. until mixed in.
You'll need a stand mixer such as a Kitchen Aid to make this but if you only have a hand mixer then you'll need to add more milk to make the icing soft enough not to burn out the mixer.
Chocolate Fudge Frosting
1/2 cup butter
2/3 cup cocoa powder
4 cups powdered sugar
1/2 cup milk
1 tsp. vanilla
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on med. speed to spreading consistency. Stir in vanilla.
I'm not sure of the exact amount of sugar and milk I use. I just taste it and if it's not sweet enough I'll add more sugar and enough milk to make it a creamy consistency.
Cream Cheese Icing
1/2 cup (1 stick) butter
1 package cream cheese (8 oz.)
1 TBS whole milk
4 cups powdered sugar
Cream butter, cream cheese and milk. Add powdered sugar and beat until smooth.
This is a very soft icing that needs to be refrigerated. It's better to use as a filling since it's not very easy to decorate with.
Milk & Cookies
9 hours ago
9 comments:
Thank you for sharing your recipes!
Love,
Aunt Linda
Thank you so much, I tried your vanilla cake recipe. It was delicious, but the only problem is that the cake doesn't rise that much comparing to the ingredients of the instrution box. What did I do wrong? As well the mashmellow recipe, mine looked really bumpy not really smooth, any tips?
I'm not sure why your cake didn't bake up very high. Sometimes if your cake mix is expired then it won't rise very much because the baking soda in it is too old. Also, I usually fill my pans up 2/3 of the way so they bake over the top a little. You may not have added enough batter. Sometimes, I make a couple of batches just to get enough cake batter for an 8" cake. As for the marshmallow fondant, maybe you got a bad batch of marshmallows? I stir the marshmallow mixture every forty seconds until they are completely melted. Sorry I can't be more help.
its relly nice of you to place your recipes for everyone to see, that´s why i need a favor, i tried an old recipe of homemade fondant, and it didn´t work out, i would like to know the fondant recipie that you use...please.
thank you anyway for the other recipies, they are great!!...diana
Hi Diana,
Here's the link to my fondant recipe:
http://janellscakes.blogspot.com/2008/08/fondant.html
Thank you so much for sharing. I keep flopping in the frosting department.
Are these cake recipes firm enough to hold up to fondant?? And is this the buttercream you use under your fondant/between the layers?? Just wondering about the stability of all of it. Your cakes are beautiful, so I'm assuming these are the recipes you use, even under your fondant.
I am new at this and have a question...when I bake a cake (out of the box) it seems to crumble and droop when I cut it into the shape I need and than place the fondant on top. Should I freeze the cake before doing all my cutting and decorating?
Thanks
Trisha
Hi,
I just found you on youtube and loved watching your Topsy Turvy demo. I'm new to "Kake" making and always look for new and inventive ideas. I notice that the cake density you use for the topsy cake is very firm. This also seems to be the same kind of cake used on Ace of Cakes and The Cake Boss. Is it a Pound Cake, Sponge Cake??? Or is this just your regular yellow cake recipe on your blog? If it is something different I would love it if you could share the recipe. I've been making most everything from scratch and my cakes have been great and almost too moist sometimes, after my italian meringue buttercream rests.
I have to travel to NY from RI sometimes to transport cakes to my family and think I'm going to have to amp up the density of cake and use regular buttercream frosting. However, I don't want to sacrifice on taste, if you know what I mean.
Thanks for all your info and keep up the great posts. I also wanted to tell you that words can not even begin to express the sorrow I felt watching your video about the loss of your brother. May you take comfort in knowing the message you pass on will help save lives, and touch others, so they learn not to take loved ones for granted.
Kory
www.korykakes.com
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