Wednesday, March 1, 2017

White Boxed Cake Plus

When I want a 'super moist' white cake my favourite is using a boxed mix and adding to it. It's fool proof and you can cheat a little. I've had ladies ask how I get such a good tasting and textured white cake....and I don't mind telling all. I have used this for lemon or yellow mixes too but pretty much stick to total scratch for chocolate cakes.
Yields 32 cupcakes. See below for other baking pan options.
  • 1 boxed white cake mix
  • 1 cup flour
  • 1 cup sugar
  • 3/4 teaspoon salt
  • 1 1/3 cup water
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 4 egg whites
  1. Place dry ingredients in mixing bowl and stir to combine. 
  2. Add remaining ingredients and beat well.
  3. Pour batter into greased pans or line cupcake pans with liners and fill. 
  4. If baking cupcakes, use liners for your pans. 
  5. Here's a trick I learnt from my friend Elly, owner of Elly's Cake Studio. To get a nice 'dome' on the top of your CUPCAKES, preheat oven to 400º. Bake cupcakes in oven for 6 minutes at 400º, leave them in oven and don't open the door, but turn oven down to 325º for the remaining time as stated on the boxed mix which would typically leave you with another 12 minutes. Try it! 
***Baking time for each size of pan will vary. Check the baking times and temperatures on the boxed mix you buy and use that as your guide. As for temperature, a cake mix typically bakes at 350º so go with that unless you want to use the baking idea in step 5 above when baking as cupcakes.***

Note: As this mixture yields more than what comes from one boxed mix I will often divide the batter between a few different style of pans and freeze to use in different desserts. Several rounds and a few cupcakes. This also is the perfect size mix for a large sheet cake. 
Here I divided the mix up to make a few different sizes of cupcakes and used part of the batter to bake a long narrow fluted cake that I split and filled with lemon curd and cream, topped with whipped cream and a thickened berry sauce. 


Elly has also taught me a few decorating techniques. The finishing touch was a dusting of disco dust and a candy pearl and a pretty cupcake liner.


And then I delivered a wee sweet under a glass dome fit for a princess. 

11 comments:

  1. This looks great Kathy but I don't see any baking times for cakes. Do you use the times on the box for the different size pans? I will give this a try for sure, but I am wondering what to do with the 4 egg yolks. Any suggestions?

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    Replies
    1. I've added another note to the recipe for temperature and time. Yes, I do follow the box instructions.
      I keep the egg yolks and add them to scrambled eggs.

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  2. Also think this looks/sounds great but also wonder about baking temp and time for a large sheet cake. I'm thinking probably 350 degrees and baking for around 25-28 minutes or until a toothpick comes out clean - is that close? As for using leftover yolks: I'd pop each one in an ice cube tray and freeze them off to add to an omelette later on - just a thought! Thanks! Debbie the NY Baker

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    Replies
    1. Yes, your temperature is correct and timing looks accurate. I'd follow the instructions on your box, but the toothpick method is always a good one to follow.
      I've never frozen egg yolks as I use them in scrambled eggs. That's a good tip. Thanks.

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  3. If you do this with a yellow cake mix, do you use whole eggs----or do you still use just egg whites?

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    Replies
    1. Yes, you still use just the whites.

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  4. Another great recipe for me to try....the cake liner and frosting definitely upped the game, making it fit for a princess !

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  5. Wonderful ideas, Kathy - thanks for your generous spirit in sharing these!

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  6. Can't wait to try this. I think the cake mixes have shrunk in size over
    the years. I have a recipe for a lemon cake that I have used since the early 70's
    and it now comes out like lemon bars. Recipe calls for lemon jello dissolved in hot water,
    eggs and oil..... a yellow cake mix. Maybe I could play with this adaption mix.
    Any ideas? Thanks!

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  7. Thank you for sharing such deliciousness. What kind of frosting did you use?

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  8. Oh Kathy - your cupcake looks amazing. Wonder who that lucky princess was that the delivery went to??? Great baking tips and additions to a boxed cake mix. Thanks for sharing this.

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