Does anyone know some special ingredients that can be added to cake from
a mix to make it extra yummy? We are going to have some cupcakes for my
daughter's birthday and I thought I had heard there was something or
somethings you could add for moisture or something. TIA
I add two extra egg yolks which makes it very moist, a flavor extract like vanilla, mint, almond, butter etc. If it is chocolate then I add 1/2 cup of coco powder. You do not have to add any additional water.
Years ago when I took a cake decorating class the teacher instructed us to
make our cake extra moist and yummy by adding a few things. One was extra
oil, don't remember the exact amount, maybe /14 cup, and we also added about
a tsp. of vanilla flavoring and 1/2 tsp. of butter flavoring to every cake
Barbara in the wilds of Wyoming
One of the ways I use to make sure cakes are moist is to make the cake
ahead of time and, when it is cool, freeze it overnight. Frost the
cake while still frozen. Not only does this make the cake easier to
frost but as it thaws the frosting acts as a seal to keep the moisture
This method never fails for me and I have gotten many compliments on
how moist the cakes are.
In addition, it also allows for a very quick dessert when company
shows up unexpected! Usually we freeze them, then vacuum seal the cake.
It will last for 12-14 months. (Truthfully, it won't last a month,
because the kids will frost them and eat them much sooner).
I take it that you have one of those 'sealer' contraptions;-> I've
been thinking about those since they came out on the market, but until
now I never heard of someone that I know having and using! I guess I
shouldn't be surprised since most people I know use their George
Forman and the microwave more than their stove...you'd be surprised at
the things I've seen people put on their stoves because they never use
them;\ ANYWAY, is there a particular model or brand that works
better -- and lasts -- more than another?
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