For a wedding cake, you can use a cake mix instead of creating a wedding cake from the ground up to keep the total cost down. Although cake mixes have come a long way in recent years, they are still very tender and liquid when baked. To create a durable wedding cake, you need to enhance the cake mix while maintaining a moist and delicious taste. Depending on the type of baking mixture used, the recipe can be modified with a few simple additions.
A tasty wedding cake can be made from a modified cake mix.
The Betty Crocker cake mix was modified
Preheat oven to 350 degrees. Combine a Betty Crocker cake mix, 2 eggs, 2 egg yolks, 1/3 cup vegetable oil, 1oz. Mix chocolate or cream and put 1 1/4 cup milk in a bowl. Milk adds density to the cake mix and the eggs contain a protein that enhances the texture. The pudding will also give the cake strength. Mix at low speed with electric mixer for 30 seconds. A mix of pudding batteries with the appropriate cake flavor should be used to avoid changing the taste and color. For example, a white cake mix should use a vanilla or other white pudding mix.
Stir the dough for another two minutes at medium speed until the pieces are gone. Pour the dough into prepared cake pans and smooth with a spatula or spoon. Press the floor lightly to remove the air bubbles.
Put the cakes in the oven and bake for the time indicated on the package. Check your cakes during the baking process, but do not open the oven door until the timer expires. Baking times should be used as a guideline. Remove the cakes from the oven when a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes on a grid before removing from the pan. Allow the cake to cool completely before freezing or freezing.
Modified Pillsbury cake mix
Preheat oven to 325 degrees. Prepare the cake molds and set aside. Combine Pillsbury cake mix, 1 cup sour cream, 3 whole eggs, 1/4 cup water and 1/4 cup oil in a bowl. No meat is added to the Pillsbury cake mix as they already contain a pudding mix. The sour cream adds moisture and density to the cake, as does milk.
Stir ingredients for 30 seconds on low. Increase speed to "medium" and stir for another 2 minutes or until dough appears smooth.
Add the dough to the cake pan and smooth with a spatula. Put in the oven and bake according to the cooking times indicated on the package. Some cakes need more time, depending on the size of the pan.
Remove the cakes from the oven when a toothpick inserted in the center comes out clean. Allow to cool on a wire rack for at least 10 minutes before removing the cake molds. Cold cake completely before wrapping or freezing.