Box
Mix Cake Recipes
For many it may be cheaper or more convenient to buy a box mix from the store. There are problems with
using a box mix however, as they are too fluffy and not dense enough for stacking cakes. Here is an easy recipe to help
dense up those box mixes. There are many different flavors of box mixes and I have included how to change this recipe
for different flavors of cake mix. Enjoy!!
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
Half
Recipe:
1 Box Cake Mix
1 C flour
1 C sugar
3/4 t salt
1 1/3 C water
2 T oil
1
t vanilla
1/2 t almond extract (optional)
1 C sour Cream
4 egg whites (or 3 whole eggs)
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
One 9 x 9 x 2 1/4" square
One quarter-sheet pan
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 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/Pound Cake
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.
Icing
Recipes
Classroom Butter cream Icing: (Stiff Consistency) Yield: 3 cups (Recipe from Wilton Course 1 Student Manual)
1
cup solid white vegetable shortening or butter(or margarine)
1 teaspoon Wilton Flavor (Vanilla, Almond or Butter)*
2
tablespoons milk or water**
1 lb. pure cane confectioners' sugar (approximately 4 cups)
1
tablespoon Wilton Meringue Powder
A pinch of salt
*You can use any flavoring as long as it is a clear color or white color. One of my favorite flavoring mixtures
is 1/2 tsp. Vanilla, 1/4 tsp. Almond and 1/4 tsp. Butter.
**Remember if you use butter instead of shortening or milk instead of water you will need to refrigerate the icing.
Also you can cut down on the "sweetness" of this icing by adding 1 tablespoon of water or milk and 1 tablespoon of lemon juice.
You will not taste the lemon juice but you will taste a milder icing.
Cream shortening, flavoring and water. Add dry ingredients and mix on medium speed until all ingredients have been
thoroughly mixed together. Blend an additional minute or so, until creamy.
Medium consistency: Add
one additional tablespoon of water when using the full recipe.
Thin consistency: Add
two table spoons of additional liquid for the full recipe.
Chocolate Butter cream Icing: (as by Wilton)
Add 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares,
melted, and an additional 1 to 2 tablespoons water to recipe (or more depending on desired icing consistency). Mix until
well blended.
Royal Icing:
(as by Wilton) Yield: 3 cups
3
level tablespoons Wilton Meringue Powder
1
lb. sifted confectioners' sugar
5-6
tablespoons lukewarm water
MAKE SURE ALL UTENSILS ARE GREASE FREE
Place confectioners' sugar and Meringue Powder in a bowl. Stir or mix at low speed until blended. Add water
and mix 7-10 minutes at low-medium speed until icing loses its sheen. To prevent drying, be sure to cover the bowl with
a damp cloth while working with icing. Store in an airtight container for up to 2 weeks. To reuse, beat on low
speed to restore original texture.
Color Flow:
(as by Wilton) (Full Strength)
1 lb.
sifted pure cane confectioners' sugar (4 cups)
2
tablespoons Wilton Color Flow Icing Mix
1/4 cup plus 1 teaspoon water
Yield:
1 3/4 cups
MAKE SURE ALL UTENSILS ARE GREASE FREE
Using an electric mixer, blend all ingredients on low speed for 7 minutes*. Color flow icing "crusts" quickly,
so keep it covered with a damp cloth while using. Stir in desired icing colors**.
*
If using a hand-held mixer, you may have to use a higher speed.
**Wilton
Icing Colors work best and do not affect icing consistency.
Rolled Butter cream Icing:
1
Cup Karo Syrup (light corn syrup)
1
Cup Shortening
1/2
tsp. Fine salt (popcorn salt)
1/2 tsp. Extract flavor of your choice (almond, lemon, orange, etc.)
1 tsp. Clear Vanilla Extract
2 lbs. Powdered sugar
Cream together shortening and Karo. Add salt and flavorings and mix well. Switching to the dough hook on
your HEAVY DUTY mixer, add sugar, one cup at a time until combined. Mixture will be extremely thick. Turn-out
dough and knead using more powdered sugar if sticky - for at least 2 minutes.
Store in an airtight container or Ziploc bag either at room temperature or the refrigerator.
WARNING: Do not attempt to make this recipe in a smaller mixer. It MUST be a HEAVY DUTY mixer such as Kitchen
Aid or Viking.
Cookie
Recipes
Sugar Cookie Recipe (by Wilton)
1
cup butter
1 teaspoon vanilla
1 cup sugar
2
teaspoons baking powder
1 large egg
3 cups flour
Preheat
oven to 400 degrees. In a large bowl, cream butter and sugar with electric mixer. Beat egg and vanilla.
Sift baking powder with flour. Add flour mixture, 1 cup at a time, mixing well after each addition. The dough
will be very stiff. Blend in the last of the flour by hand. Do not chill dough. Bake 8-10 minutes or until
cookies are lightly browned. Remove cookies to cooling grid to cool completely.
