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Ace of Cakes

Ace of Cakes


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Photo by Jocelyn Hsu

Plates and boxes full of cupcakes, a tool box full of colored frosting and various tips, a table full of sprinkles and sweets… what could this be?

Ace of Cakes, of course–a cupcake decorating contest hosted by UC Berkeley’s Circle K! Every year, Circle K hosts this event in hopes of bringing together various on-campus organizations for the love of sugary treats; and they definitely succeeded this year!

Photo by Jocelyn Hsu

This year, the competition was on Saturday, March 8th from 6 to 8 pm at Morgan Hall. In order to participate, each person paid three dollars, which covered unlimited cupcakes and snacks. You could also choose to pay an extra dollar to get soda to wash down those hot Cheetos and sour cream and onion potato chips.

At the contest, there was a variety of on-campus organizations and even one from off campus. The teams were The Lair/Dance Marathon, Pre-Dental Society, Relay for Life, Rotaract 1, Rotaract 2, San Francisco State Circle K and Spoon University, and each team was comprised of five people.

Photo by Jocelyn Hsu

For the competition, each team was provided eight cupcakes, three bags of colored frosting, three tips, white frosting and a variety of sprinkles, chocolate chips and cookies. In addition to these supplies, teams were allowed to bring their own decorating supplies. Of the eight cupcakes, each team had to showcase at least three in the final presentation.

Rotaract 2′s Entry | Photo by Jocelyn Hsu

Pre-Dental Society’s Entry | Photo by Jocelyn Hsu

Spoon University’s Entry | Photo by Jocelyn Hsu

Some of my favorites were Rotaract 2′s Mama and Baby Caterpillars, Pre-Dental Society’s interactive TooFace (Tooth face, two face, get it?) and Spoon University’s animal train, inspired by the movie Dumbo.

From left to right: Ricky, Bertha, Christina | Photo by Jocelyn Hsu

The cupcakes were judged by three pre-determined individuals, Ricky, Bertha and Christina, who provided American Idol-esque comments. Ricky and Christina played the ever harsh Simon while Bertha was the sweet Paula. The comments ranged from funny yet mean like “Something about this caterpillar really bugs me” to fairly cruel like “You said it represents the dark side of the jungle? I only see the dark side.” To supplement the judges’ votes, the audience and participants could pay fifty cents for one vote or two dollars for five votes to contribute to the popular vote. The final decision was determined by both popular and judges’ votes.

First Place by Relay for Life | Photo by Jocelyn Hsu

At the end of the night, the results were announced with the usual “drum roll, please!” Third place went to Rotaract 1, second place went to Spoon University and first place went to Relay for Life.

First Place Winners – Relay for Life Team | Photo by Jocelyn Hsu

The post Ace of Cakes originally appeared on Spoon University. Please visit Spoon University to see more posts like this one.


Ace of Cakes - Recipes

I like to start with using a mix and wondered if there is something I can add to make the cake more stable or more of a pound cake like consistency without being dry.

Is there anything you would suggest that you have tried?

1 mix (any flavor)
1 cup flour
1 cup sugar
1 cup sourcream (or yogurt)
4oz box pudding (flavor to match cake)
4 eggs (whites for white cake)
oil called for on box mix (I use melted butter sometimes fo a richer cake)
water called for on box (I use milk and other liquids sometimes )
1 tsp flavoring

Bake at 325 degrees until toothpick comes out clean.

I use this recipe for all my cakes, stacked and 3-D, its firm and super moist and the flavor combos are endless.

For example:
I sub strawberry yogurt for the sourcream and pureed strawberries for the water to make strawberry cake.
French Vanilla yogurt , milk and FV pudding can be used to make a FV cake, in addtion to FV extract.
For Lemon cake I use lemon zest, lemonade (from concentrate) instead of water and lemon yogurt.

I used your recipe and have a vanilla and pistachio cake in the oven right now. I can't wait to taste them!!

I am going to use the cakes to attempt my first topsy turvy cake tonight!

Those darn cake shows. they are so inspiring!

I know right, Ace of Cakes is what got me started..lol.
Ooohh I love pistachios !
I used to eat them until I got sick when I waS a kid, I just could'nt stop, sounds yummy for a cake. hmmm I might have to try it!!

Is that regular or instant pudding? sounds great!

Originally Posted by CakeMommyTX

1 mix (any flavor)
1 cup flour
1 cup sugar
1 cup sourcream (or yogurt)
4oz box pudding (flavor to match cake)
4 eggs (whites for white cake)
oil called for on box mix (I use melted butter sometimes fo a richer cake)
water called for on box (I use milk and other liquids sometimes )
1 tsp flavoring

Bake at 325 degrees until toothpick comes out clean.

I use this recipe for all my cakes, stacked and 3-D, its firm and super moist and the flavor combos are endless.

For example:
I sub strawberry yogurt for the sourcream and pureed strawberries for the water to make strawberry cake.
French Vanilla yogurt , milk and FV pudding can be used to make a FV cake, in addtion to FV extract.
For Lemon cake I use lemon zest, lemonade (from concentrate) instead of water and lemon yogurt.

Did you come up with this recipe yourself?? I use the WASC and it is something similar to this, but I see you have extra ingredients. How is the texture and taste. The WASC is a bit dense but still very good


Ace of Cakes - Recipes

I like to start with using a mix and wondered if there is something I can add to make the cake more stable or more of a pound cake like consistency without being dry.

Is there anything you would suggest that you have tried?

1 mix (any flavor)
1 cup flour
1 cup sugar
1 cup sourcream (or yogurt)
4oz box pudding (flavor to match cake)
4 eggs (whites for white cake)
oil called for on box mix (I use melted butter sometimes fo a richer cake)
water called for on box (I use milk and other liquids sometimes )
1 tsp flavoring

Bake at 325 degrees until toothpick comes out clean.

I use this recipe for all my cakes, stacked and 3-D, its firm and super moist and the flavor combos are endless.

For example:
I sub strawberry yogurt for the sourcream and pureed strawberries for the water to make strawberry cake.
French Vanilla yogurt , milk and FV pudding can be used to make a FV cake, in addtion to FV extract.
For Lemon cake I use lemon zest, lemonade (from concentrate) instead of water and lemon yogurt.

I used your recipe and have a vanilla and pistachio cake in the oven right now. I can't wait to taste them!!

I am going to use the cakes to attempt my first topsy turvy cake tonight!

Those darn cake shows. they are so inspiring!

I know right, Ace of Cakes is what got me started..lol.
Ooohh I love pistachios !
I used to eat them until I got sick when I waS a kid, I just could'nt stop, sounds yummy for a cake. hmmm I might have to try it!!

Is that regular or instant pudding? sounds great!

Originally Posted by CakeMommyTX

1 mix (any flavor)
1 cup flour
1 cup sugar
1 cup sourcream (or yogurt)
4oz box pudding (flavor to match cake)
4 eggs (whites for white cake)
oil called for on box mix (I use melted butter sometimes fo a richer cake)
water called for on box (I use milk and other liquids sometimes )
1 tsp flavoring

Bake at 325 degrees until toothpick comes out clean.

I use this recipe for all my cakes, stacked and 3-D, its firm and super moist and the flavor combos are endless.

For example:
I sub strawberry yogurt for the sourcream and pureed strawberries for the water to make strawberry cake.
French Vanilla yogurt , milk and FV pudding can be used to make a FV cake, in addtion to FV extract.
For Lemon cake I use lemon zest, lemonade (from concentrate) instead of water and lemon yogurt.

Did you come up with this recipe yourself?? I use the WASC and it is something similar to this, but I see you have extra ingredients. How is the texture and taste. The WASC is a bit dense but still very good


Ace of Cakes - Recipes

I like to start with using a mix and wondered if there is something I can add to make the cake more stable or more of a pound cake like consistency without being dry.

Is there anything you would suggest that you have tried?

1 mix (any flavor)
1 cup flour
1 cup sugar
1 cup sourcream (or yogurt)
4oz box pudding (flavor to match cake)
4 eggs (whites for white cake)
oil called for on box mix (I use melted butter sometimes fo a richer cake)
water called for on box (I use milk and other liquids sometimes )
1 tsp flavoring

Bake at 325 degrees until toothpick comes out clean.

I use this recipe for all my cakes, stacked and 3-D, its firm and super moist and the flavor combos are endless.

For example:
I sub strawberry yogurt for the sourcream and pureed strawberries for the water to make strawberry cake.
French Vanilla yogurt , milk and FV pudding can be used to make a FV cake, in addtion to FV extract.
For Lemon cake I use lemon zest, lemonade (from concentrate) instead of water and lemon yogurt.

I used your recipe and have a vanilla and pistachio cake in the oven right now. I can't wait to taste them!!

I am going to use the cakes to attempt my first topsy turvy cake tonight!

Those darn cake shows. they are so inspiring!

I know right, Ace of Cakes is what got me started..lol.
Ooohh I love pistachios !
I used to eat them until I got sick when I waS a kid, I just could'nt stop, sounds yummy for a cake. hmmm I might have to try it!!

Is that regular or instant pudding? sounds great!

Originally Posted by CakeMommyTX

1 mix (any flavor)
1 cup flour
1 cup sugar
1 cup sourcream (or yogurt)
4oz box pudding (flavor to match cake)
4 eggs (whites for white cake)
oil called for on box mix (I use melted butter sometimes fo a richer cake)
water called for on box (I use milk and other liquids sometimes )
1 tsp flavoring

Bake at 325 degrees until toothpick comes out clean.

I use this recipe for all my cakes, stacked and 3-D, its firm and super moist and the flavor combos are endless.

For example:
I sub strawberry yogurt for the sourcream and pureed strawberries for the water to make strawberry cake.
French Vanilla yogurt , milk and FV pudding can be used to make a FV cake, in addtion to FV extract.
For Lemon cake I use lemon zest, lemonade (from concentrate) instead of water and lemon yogurt.

Did you come up with this recipe yourself?? I use the WASC and it is something similar to this, but I see you have extra ingredients. How is the texture and taste. The WASC is a bit dense but still very good


Ace of Cakes - Recipes

I like to start with using a mix and wondered if there is something I can add to make the cake more stable or more of a pound cake like consistency without being dry.

Is there anything you would suggest that you have tried?

1 mix (any flavor)
1 cup flour
1 cup sugar
1 cup sourcream (or yogurt)
4oz box pudding (flavor to match cake)
4 eggs (whites for white cake)
oil called for on box mix (I use melted butter sometimes fo a richer cake)
water called for on box (I use milk and other liquids sometimes )
1 tsp flavoring

Bake at 325 degrees until toothpick comes out clean.

I use this recipe for all my cakes, stacked and 3-D, its firm and super moist and the flavor combos are endless.

For example:
I sub strawberry yogurt for the sourcream and pureed strawberries for the water to make strawberry cake.
French Vanilla yogurt , milk and FV pudding can be used to make a FV cake, in addtion to FV extract.
For Lemon cake I use lemon zest, lemonade (from concentrate) instead of water and lemon yogurt.

I used your recipe and have a vanilla and pistachio cake in the oven right now. I can't wait to taste them!!

I am going to use the cakes to attempt my first topsy turvy cake tonight!

Those darn cake shows. they are so inspiring!

I know right, Ace of Cakes is what got me started..lol.
Ooohh I love pistachios !
I used to eat them until I got sick when I waS a kid, I just could'nt stop, sounds yummy for a cake. hmmm I might have to try it!!

Is that regular or instant pudding? sounds great!

Originally Posted by CakeMommyTX

1 mix (any flavor)
1 cup flour
1 cup sugar
1 cup sourcream (or yogurt)
4oz box pudding (flavor to match cake)
4 eggs (whites for white cake)
oil called for on box mix (I use melted butter sometimes fo a richer cake)
water called for on box (I use milk and other liquids sometimes )
1 tsp flavoring

Bake at 325 degrees until toothpick comes out clean.

I use this recipe for all my cakes, stacked and 3-D, its firm and super moist and the flavor combos are endless.

For example:
I sub strawberry yogurt for the sourcream and pureed strawberries for the water to make strawberry cake.
French Vanilla yogurt , milk and FV pudding can be used to make a FV cake, in addtion to FV extract.
For Lemon cake I use lemon zest, lemonade (from concentrate) instead of water and lemon yogurt.

Did you come up with this recipe yourself?? I use the WASC and it is something similar to this, but I see you have extra ingredients. How is the texture and taste. The WASC is a bit dense but still very good


Ace of Cakes - Recipes

I like to start with using a mix and wondered if there is something I can add to make the cake more stable or more of a pound cake like consistency without being dry.

Is there anything you would suggest that you have tried?

1 mix (any flavor)
1 cup flour
1 cup sugar
1 cup sourcream (or yogurt)
4oz box pudding (flavor to match cake)
4 eggs (whites for white cake)
oil called for on box mix (I use melted butter sometimes fo a richer cake)
water called for on box (I use milk and other liquids sometimes )
1 tsp flavoring

Bake at 325 degrees until toothpick comes out clean.

I use this recipe for all my cakes, stacked and 3-D, its firm and super moist and the flavor combos are endless.

For example:
I sub strawberry yogurt for the sourcream and pureed strawberries for the water to make strawberry cake.
French Vanilla yogurt , milk and FV pudding can be used to make a FV cake, in addtion to FV extract.
For Lemon cake I use lemon zest, lemonade (from concentrate) instead of water and lemon yogurt.

I used your recipe and have a vanilla and pistachio cake in the oven right now. I can't wait to taste them!!

I am going to use the cakes to attempt my first topsy turvy cake tonight!

Those darn cake shows. they are so inspiring!

I know right, Ace of Cakes is what got me started..lol.
Ooohh I love pistachios !
I used to eat them until I got sick when I waS a kid, I just could'nt stop, sounds yummy for a cake. hmmm I might have to try it!!

Is that regular or instant pudding? sounds great!

Originally Posted by CakeMommyTX

1 mix (any flavor)
1 cup flour
1 cup sugar
1 cup sourcream (or yogurt)
4oz box pudding (flavor to match cake)
4 eggs (whites for white cake)
oil called for on box mix (I use melted butter sometimes fo a richer cake)
water called for on box (I use milk and other liquids sometimes )
1 tsp flavoring

Bake at 325 degrees until toothpick comes out clean.

I use this recipe for all my cakes, stacked and 3-D, its firm and super moist and the flavor combos are endless.

For example:
I sub strawberry yogurt for the sourcream and pureed strawberries for the water to make strawberry cake.
French Vanilla yogurt , milk and FV pudding can be used to make a FV cake, in addtion to FV extract.
For Lemon cake I use lemon zest, lemonade (from concentrate) instead of water and lemon yogurt.

Did you come up with this recipe yourself?? I use the WASC and it is something similar to this, but I see you have extra ingredients. How is the texture and taste. The WASC is a bit dense but still very good


Ace of Cakes - Recipes

I like to start with using a mix and wondered if there is something I can add to make the cake more stable or more of a pound cake like consistency without being dry.

Is there anything you would suggest that you have tried?

1 mix (any flavor)
1 cup flour
1 cup sugar
1 cup sourcream (or yogurt)
4oz box pudding (flavor to match cake)
4 eggs (whites for white cake)
oil called for on box mix (I use melted butter sometimes fo a richer cake)
water called for on box (I use milk and other liquids sometimes )
1 tsp flavoring

Bake at 325 degrees until toothpick comes out clean.

I use this recipe for all my cakes, stacked and 3-D, its firm and super moist and the flavor combos are endless.

For example:
I sub strawberry yogurt for the sourcream and pureed strawberries for the water to make strawberry cake.
French Vanilla yogurt , milk and FV pudding can be used to make a FV cake, in addtion to FV extract.
For Lemon cake I use lemon zest, lemonade (from concentrate) instead of water and lemon yogurt.

I used your recipe and have a vanilla and pistachio cake in the oven right now. I can't wait to taste them!!

I am going to use the cakes to attempt my first topsy turvy cake tonight!

Those darn cake shows. they are so inspiring!

I know right, Ace of Cakes is what got me started..lol.
Ooohh I love pistachios !
I used to eat them until I got sick when I waS a kid, I just could'nt stop, sounds yummy for a cake. hmmm I might have to try it!!

Is that regular or instant pudding? sounds great!

Originally Posted by CakeMommyTX

1 mix (any flavor)
1 cup flour
1 cup sugar
1 cup sourcream (or yogurt)
4oz box pudding (flavor to match cake)
4 eggs (whites for white cake)
oil called for on box mix (I use melted butter sometimes fo a richer cake)
water called for on box (I use milk and other liquids sometimes )
1 tsp flavoring

Bake at 325 degrees until toothpick comes out clean.

I use this recipe for all my cakes, stacked and 3-D, its firm and super moist and the flavor combos are endless.

For example:
I sub strawberry yogurt for the sourcream and pureed strawberries for the water to make strawberry cake.
French Vanilla yogurt , milk and FV pudding can be used to make a FV cake, in addtion to FV extract.
For Lemon cake I use lemon zest, lemonade (from concentrate) instead of water and lemon yogurt.

Did you come up with this recipe yourself?? I use the WASC and it is something similar to this, but I see you have extra ingredients. How is the texture and taste. The WASC is a bit dense but still very good


Ace of Cakes - Recipes

I like to start with using a mix and wondered if there is something I can add to make the cake more stable or more of a pound cake like consistency without being dry.

Is there anything you would suggest that you have tried?

1 mix (any flavor)
1 cup flour
1 cup sugar
1 cup sourcream (or yogurt)
4oz box pudding (flavor to match cake)
4 eggs (whites for white cake)
oil called for on box mix (I use melted butter sometimes fo a richer cake)
water called for on box (I use milk and other liquids sometimes )
1 tsp flavoring

Bake at 325 degrees until toothpick comes out clean.

I use this recipe for all my cakes, stacked and 3-D, its firm and super moist and the flavor combos are endless.

For example:
I sub strawberry yogurt for the sourcream and pureed strawberries for the water to make strawberry cake.
French Vanilla yogurt , milk and FV pudding can be used to make a FV cake, in addtion to FV extract.
For Lemon cake I use lemon zest, lemonade (from concentrate) instead of water and lemon yogurt.

I used your recipe and have a vanilla and pistachio cake in the oven right now. I can't wait to taste them!!

I am going to use the cakes to attempt my first topsy turvy cake tonight!

Those darn cake shows. they are so inspiring!

I know right, Ace of Cakes is what got me started..lol.
Ooohh I love pistachios !
I used to eat them until I got sick when I waS a kid, I just could'nt stop, sounds yummy for a cake. hmmm I might have to try it!!

Is that regular or instant pudding? sounds great!

Originally Posted by CakeMommyTX

1 mix (any flavor)
1 cup flour
1 cup sugar
1 cup sourcream (or yogurt)
4oz box pudding (flavor to match cake)
4 eggs (whites for white cake)
oil called for on box mix (I use melted butter sometimes fo a richer cake)
water called for on box (I use milk and other liquids sometimes )
1 tsp flavoring

Bake at 325 degrees until toothpick comes out clean.

I use this recipe for all my cakes, stacked and 3-D, its firm and super moist and the flavor combos are endless.

For example:
I sub strawberry yogurt for the sourcream and pureed strawberries for the water to make strawberry cake.
French Vanilla yogurt , milk and FV pudding can be used to make a FV cake, in addtion to FV extract.
For Lemon cake I use lemon zest, lemonade (from concentrate) instead of water and lemon yogurt.

Did you come up with this recipe yourself?? I use the WASC and it is something similar to this, but I see you have extra ingredients. How is the texture and taste. The WASC is a bit dense but still very good


Ace of Cakes - Recipes

I like to start with using a mix and wondered if there is something I can add to make the cake more stable or more of a pound cake like consistency without being dry.

Is there anything you would suggest that you have tried?

1 mix (any flavor)
1 cup flour
1 cup sugar
1 cup sourcream (or yogurt)
4oz box pudding (flavor to match cake)
4 eggs (whites for white cake)
oil called for on box mix (I use melted butter sometimes fo a richer cake)
water called for on box (I use milk and other liquids sometimes )
1 tsp flavoring

Bake at 325 degrees until toothpick comes out clean.

I use this recipe for all my cakes, stacked and 3-D, its firm and super moist and the flavor combos are endless.

For example:
I sub strawberry yogurt for the sourcream and pureed strawberries for the water to make strawberry cake.
French Vanilla yogurt , milk and FV pudding can be used to make a FV cake, in addtion to FV extract.
For Lemon cake I use lemon zest, lemonade (from concentrate) instead of water and lemon yogurt.

I used your recipe and have a vanilla and pistachio cake in the oven right now. I can't wait to taste them!!

I am going to use the cakes to attempt my first topsy turvy cake tonight!

Those darn cake shows. they are so inspiring!

I know right, Ace of Cakes is what got me started..lol.
Ooohh I love pistachios !
I used to eat them until I got sick when I waS a kid, I just could'nt stop, sounds yummy for a cake. hmmm I might have to try it!!

Is that regular or instant pudding? sounds great!

Originally Posted by CakeMommyTX

1 mix (any flavor)
1 cup flour
1 cup sugar
1 cup sourcream (or yogurt)
4oz box pudding (flavor to match cake)
4 eggs (whites for white cake)
oil called for on box mix (I use melted butter sometimes fo a richer cake)
water called for on box (I use milk and other liquids sometimes )
1 tsp flavoring

Bake at 325 degrees until toothpick comes out clean.

I use this recipe for all my cakes, stacked and 3-D, its firm and super moist and the flavor combos are endless.

For example:
I sub strawberry yogurt for the sourcream and pureed strawberries for the water to make strawberry cake.
French Vanilla yogurt , milk and FV pudding can be used to make a FV cake, in addtion to FV extract.
For Lemon cake I use lemon zest, lemonade (from concentrate) instead of water and lemon yogurt.

Did you come up with this recipe yourself?? I use the WASC and it is something similar to this, but I see you have extra ingredients. How is the texture and taste. The WASC is a bit dense but still very good


Ace of Cakes - Recipes

I like to start with using a mix and wondered if there is something I can add to make the cake more stable or more of a pound cake like consistency without being dry.

Is there anything you would suggest that you have tried?

1 mix (any flavor)
1 cup flour
1 cup sugar
1 cup sourcream (or yogurt)
4oz box pudding (flavor to match cake)
4 eggs (whites for white cake)
oil called for on box mix (I use melted butter sometimes fo a richer cake)
water called for on box (I use milk and other liquids sometimes )
1 tsp flavoring

Bake at 325 degrees until toothpick comes out clean.

I use this recipe for all my cakes, stacked and 3-D, its firm and super moist and the flavor combos are endless.

For example:
I sub strawberry yogurt for the sourcream and pureed strawberries for the water to make strawberry cake.
French Vanilla yogurt , milk and FV pudding can be used to make a FV cake, in addtion to FV extract.
For Lemon cake I use lemon zest, lemonade (from concentrate) instead of water and lemon yogurt.

I used your recipe and have a vanilla and pistachio cake in the oven right now. I can't wait to taste them!!

I am going to use the cakes to attempt my first topsy turvy cake tonight!

Those darn cake shows. they are so inspiring!

I know right, Ace of Cakes is what got me started..lol.
Ooohh I love pistachios !
I used to eat them until I got sick when I waS a kid, I just could'nt stop, sounds yummy for a cake. hmmm I might have to try it!!

Is that regular or instant pudding? sounds great!

Originally Posted by CakeMommyTX

1 mix (any flavor)
1 cup flour
1 cup sugar
1 cup sourcream (or yogurt)
4oz box pudding (flavor to match cake)
4 eggs (whites for white cake)
oil called for on box mix (I use melted butter sometimes fo a richer cake)
water called for on box (I use milk and other liquids sometimes )
1 tsp flavoring

Bake at 325 degrees until toothpick comes out clean.

I use this recipe for all my cakes, stacked and 3-D, its firm and super moist and the flavor combos are endless.

For example:
I sub strawberry yogurt for the sourcream and pureed strawberries for the water to make strawberry cake.
French Vanilla yogurt , milk and FV pudding can be used to make a FV cake, in addtion to FV extract.
For Lemon cake I use lemon zest, lemonade (from concentrate) instead of water and lemon yogurt.

Did you come up with this recipe yourself?? I use the WASC and it is something similar to this, but I see you have extra ingredients. How is the texture and taste. The WASC is a bit dense but still very good


Ace of Cakes - Recipes

I like to start with using a mix and wondered if there is something I can add to make the cake more stable or more of a pound cake like consistency without being dry.

Is there anything you would suggest that you have tried?

1 mix (any flavor)
1 cup flour
1 cup sugar
1 cup sourcream (or yogurt)
4oz box pudding (flavor to match cake)
4 eggs (whites for white cake)
oil called for on box mix (I use melted butter sometimes fo a richer cake)
water called for on box (I use milk and other liquids sometimes )
1 tsp flavoring

Bake at 325 degrees until toothpick comes out clean.

I use this recipe for all my cakes, stacked and 3-D, its firm and super moist and the flavor combos are endless.

For example:
I sub strawberry yogurt for the sourcream and pureed strawberries for the water to make strawberry cake.
French Vanilla yogurt , milk and FV pudding can be used to make a FV cake, in addtion to FV extract.
For Lemon cake I use lemon zest, lemonade (from concentrate) instead of water and lemon yogurt.

I used your recipe and have a vanilla and pistachio cake in the oven right now. I can't wait to taste them!!

I am going to use the cakes to attempt my first topsy turvy cake tonight!

Those darn cake shows. they are so inspiring!

I know right, Ace of Cakes is what got me started..lol.
Ooohh I love pistachios !
I used to eat them until I got sick when I waS a kid, I just could'nt stop, sounds yummy for a cake. hmmm I might have to try it!!

Is that regular or instant pudding? sounds great!

Originally Posted by CakeMommyTX

1 mix (any flavor)
1 cup flour
1 cup sugar
1 cup sourcream (or yogurt)
4oz box pudding (flavor to match cake)
4 eggs (whites for white cake)
oil called for on box mix (I use melted butter sometimes fo a richer cake)
water called for on box (I use milk and other liquids sometimes )
1 tsp flavoring

Bake at 325 degrees until toothpick comes out clean.

I use this recipe for all my cakes, stacked and 3-D, its firm and super moist and the flavor combos are endless.

For example:
I sub strawberry yogurt for the sourcream and pureed strawberries for the water to make strawberry cake.
French Vanilla yogurt , milk and FV pudding can be used to make a FV cake, in addtion to FV extract.
For Lemon cake I use lemon zest, lemonade (from concentrate) instead of water and lemon yogurt.

Did you come up with this recipe yourself?? I use the WASC and it is something similar to this, but I see you have extra ingredients. How is the texture and taste. The WASC is a bit dense but still very good


Watch the video: Ace of Cakes: Hawaii Volcano Cake. F ood Network (June 2022).


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