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View Diary: Why Get A Bad Twinkie When You Can Make Your Own? (68 comments)

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  •  There is nothing wrong with using box cake mixes (1+ / 0-)
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    slinkerwink

    Just make sure it's Duncan Hines. Not all box cake mixes are made the same. Duncan Hines is by far the best tasting for some reason.
      Also to insure the cake comes out light and fluffy, sift the boxed ingredients at least three times before you do anything. Those ingredients have been sitting in a box for some time and everything has settled. Did you ever wonder why some cakes are heavy and just lay in your stomach like a rock? It's because people have made a boxed cake without sifting it.
       Now here is a trick. If you've ever wanted to make one of those grand layer cakes with whipped cream and fresh fruit, and you say I don't have all the equipment?
       Well if you have two round cake pans please grease and flour the pans before you pour the cake in it.
       Let the cake cool in the pan, then release it. You will notice immediately how higher your cake is because you've sifted it.
       Then put the cakes in the freezer over night.
       When you are ready to make the cake take it out of the freezer. Let it thaw a bit but not completely, just enough so you can first cut off some of the top if it's too domed. Then run your knife around the middle of the cake. Always work from the outside in. Don't try to cut in in half all at once. Then fill the cake.
      And of course you can do the same technique with a glass rectangle baking dish. I've done it. A square cake looks fancy especially around the holidays. Just after you split the cake in half initially so you have two square cakes, lay them on top of each other and trim so they are equal in size.

       I've never liked Hostess. My mom always made her own cream filled cakes and such. And it was made from homemade real butter cream.

     

    "Is that your vegetarian leather jacket?" George Harrison

    by nellgwen on Fri Nov 16, 2012 at 09:53:29 AM PST

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