How many boxes of cake mix does it take to make a 12x18x2 cake?
You need 14 cups of batter. One cake mix is usually about 5 cups of batter, so your best bet is to use 3 mixes, or to use 2 mixes in an extender recipe like white almond sour cream: http://www.grouprecipes.com/58702/white-... The WASC recipe tastes great, by the way. Also, if you're baking in a pan that big, you need to use a heating core or a couple of flower nails in the middle and bake at 325 instead of 350, so the middle has a chance of getting done before the sides get too done. If you don't have any flower nails, you can do the same with little strips of foil that have the ends bent out to make little feet...I've never tried that because I have plenty of flower nails.
What is the most easy yet delicious dessert recipe you have ever used?
If you can even call this a recipe for . . . Brownie Ice Cream Cake.Here’s the list of ingredients:a box of your favorite brownie mixone gallon of your favorite ice cream (you won’t use all of it — or maybe you will if you really want to heap on the ice cream)Here’s how to make it:Bake the brownies according to the package directions in two 9″ cake pans.When the brownies have cooled, take one and place it in the bottom center of a 10″ springform pan. (Put a light spray of Pam in the bottom of the pan before placing the brownie.)Freeze until firm.Then cover it in ice cream. Freeze until firm.Repeat with the next brownie layer. Freeze until firm.Finish with the second layer of ice cream. Freeze until ready to eat.When you’re ready to serve, remove the ring around the pan and decorate the top if you want to. Cut into 12 (or more) pieces using a sharp knife dipped in hot water. That’s it.This is not a picture of the cake I make, but it resembles this.I have used a variety of ice cream flavors. My family’s favorite is pistachio ice cream; somehow when the brownie and the ice cream blend, it tastes a bit like rum. We also like mint chocolate chip because it’s delicious and looks festive at Christmas time.This is ridiculously easy; it just takes time to freeze the layers. I make it the day before I need it or early in the morning.I hope you enjoy it.
What is the best red velvet cake box mix and why is it the best?
The best dessert for any occasion is a red velvet cake. I am a caterer and often get orders for this amazing dessert. The biggest problem I face is carrying it at the place safe and sound. Before the decoration on these scrumptious cakes used to mess up and clients never liked them at the first glance no matter how tasty those cakes used to be. Anyhow, then someone told me about the red velvet cake boxes. That idea turned out to be the best one. I got a free quote from Bluebird Packaging they delivered me my boxes within the promised time. And everything became better as they delivered me the best red velvet cake boxes. I would prefer it to you all!
Orange Cream Dessert???
Orange Dreamsicle Cake 1 box (2 layer) orange cake mix 1/3 cup oil 3 eggs 1 small box orange gelatin 11/4 cups water 1 teaspoon orange extract Frosting (below) In large mixing bowl, combine all ingredients and beat at medium speed of mixer for 2 full minutes. Pour into greased and floured 9-by-13 inch pan. Bake as directed on cake package. Cool completely. Frosting: In large bowl, blend until well mixed: 8-ounce carton sour cream 12-ounce package coconut. In smaller bowl, stir together until well blended: 11/4 cups sugar 1/2 cup frozen orange juice concentrate Fold into coconut mixture. Fold in 8-ounce carton whipped topping. Spread evenly over cooled cake. Note: Can't find an orange cake mix, use a white cake mix and instead of water use orange juice or orange soda. Don't like coconut, use 2 (11-ounce) cans mandarin oranges instead.
How many boxes of cake mix for 12x12x2 square pan?
Since you are making a white cake you should use at least one and a half cake mixes. White mixes seem to make less then chocolate. You can make cupcakes with the extra batter. If you are making a two layer square cake just buy three boxes and divide one between your two layers. I would make a two layer shower cake and make a special filling like a lemon mousse with a nice butter-cream frosting on the outside. Since you are new at this, if you decide to make a layer cake you should put the first layer face down with the bottom up and frost the bottom of the first layer. Then place the second layer right side up/bottom down on top of it. So the layers meet bottom to bottom. This will make for a nice level cake. If you type in lemon mousse cake filling in the search box you can find a number of recipes for it. There are also other fruit flavors you may be interested in too. Have fun!
What is your favorite dessert recipe of all time?
How can I pick just one?Devil's food pound cake from the Duncan Hines cake box (cake mix + box of pudding mix, extra eggs, extra oil; bake in a bundt pan) that my mother madeLemon pudding cake that Betsy Megas makesPanettone (just buy the "authentic imported Italian" ones in a box, unless you have a local Italian bakeryClafoutis (super easy if you substitute bite sized chunks of ripe peaches, pears, or plums instead of pitting cherries*): http://www.food.com/recipe/julia...*Seriously. Even if you use a cherry pitter, your countertop or sink will look like you murdered someone. Yes, do use a whole tablespoon of vanilla! A touch of almond extract gives the flavor you traditionally get from the pits in the cherries. (Who wants to risk breaking a tooth on dessert?) Just don't overcook it. The custard should still be custardy and not a solid pancake. It's great for a dessert or breakfast/brunch dish. For dessert, you might want to dress it up with vanilla ice cream or sweetened whipped cream.
How many cups dry mix in a box of cake mix?
My box of cake mix holds 3 cups. I guess it depends on what brand and type you buy.
Why is vegetable oil used in cakes? What would be another good alternative to it if I want to go a healthier route?
Realistically speaking, your cake is not going to put anyone in any immediate danger, no matter what you do. However, I can appreciate your wanting to create a dessert that avoids particularly unhealthy ingredients.Oil is commonly used in cake recipes because it helps to keep the cake moist.I would recommend any of the oils on this list (from a health perspective). It would probably be best to do some further research as to which of these oils have the most mildlest taste, as to not ruin the flavor or your cake.Saturated and trans fats are the "bad fats" and should be avoided.Diabetics are advised to avoid sugar, which your recipe is no doubt calling for. I would recommend Splenda. They marketing spiel is that "it tastes like sugar because it's made from sugar" (but with all the bad things taken out).I'd recommend Splenda Sugar Blend, which contains half the calories and carbs of sugar.Hope this information helps a little.[please see comments below, for potential reactions to sucralose, which is in Splenda]