Scratch Cake

Posts Tagged ‘Birthday Cake’

layer cake

Scratch Cakes

I’ve never made a layer cake before and I’m going to make a birthday cake with two layers today using a nine inch round pan. I think I’ve heard before that you can freeze the layers before frosting them so that the cake doesn’t get messed up, has anyone tried this before? Thanks.

from scratch cake mix recipes

Scratch Cakes

I’m going to make a birthday cake for someone. should I use betty crocker cake mix or should I find a recipe online to make homemade cake from scratch?
I know how to make cheesecake from scratch

cheetah cake

Scratch Cakes

What do you think? If a fondant-covered cake had a cheetah print on one of the tiers, would it look cute or tacky? The other tiers are a hot pink one with stripes of white, brown and pale pink, and a brown one with pale pink floral designs. There’s a cascade of large white flowers with pink and brown centers and brown patterning that will go down the tiers, and fondant beads on spiral silver wire as a topper. Is the cheetah print too much? This is a birthday cake for someone who’s turning 27.

easy from scratch cake

Scratch Cakes

im making a birthday cake all the recipes i can find call for sour cream i don’t have any and as i cant go get any that wont work for me. so does anyone know of a good recipe that will work?
it would be much appreciated

scratch cake recipes

Scratch Cakes

i have icing i’m going to use but i want a really great cake recipe not too hard to make but with a nice texture for a birthday cake.Not dry and not like a cake mix cake texture either.

chocolate cake made sour milk

Scratch Cakes

Yes, I’ve asked a similar question before on here, but I am really wanting to know which "one" of these will add moistness to a box of Duncan Hines German Chocolate cake mix. Mayo or using Buttermilk or Whole Milk instead of water or…..both Mayo and Buttermilk?
I don’t have the time, tools nor ingrediants to make one from scratch. Plus, I am letting my little ones help and they are very young, so I don’t have a lot of room or time for error. My husband personally likes Duncan Hines anyway.

I made a French Vanilla cake once and used a package of French Vanilla instant pudding, it was to die for. However, when I made his birthday cake, I used whole milk instead of water, vanilla instant pudding, and sour cream with a vanilla syrup crumb coating. The icing was home made bakery style buttercream and the cake was so sweet, rich and dense we had to leave it in the fridge for several days before it could really be enjoyed, it was very rich. I’m trying to avoid that this time.

I’m new to this Mayo thing, but don’t want to alter the taste of the German Chocolate. Any help on making this boxed cake a bit more moist. I need to make it tonight or tomorrow (put it in the fridge covered) and put the icing on it the following day. I know that’s early, hence the reason I want it to be moist. I have no choice on when I can make the cake.
I just want him to be happy with the Father’s Day Cake since his birthday cake in May was less then desirable. Plus, I am really good at piping designs with various tips when icing the cake, so he would rather me make it then buy it.
Please…. I really need help on this. I can’t find anything online about adding to a boxed German Chocolate Cake.