Honey listen!....Karolyn!...I have to admit...I watch your videos pretty much every day! You are such an amazing instructor, genuine, generous and I love it when you laugh and when you say, "Anyway..." LMAO! You are a gem lady! I hope you know that! You keep it up! You're an inspiration! #cakebestieinmyhead
Karolyn, I have been using your older cake mix recipe and let me tell you everyone raves how good the cake is. I get asked to bake cakes lol. It's just so moist and delicious! Love your channel and I have learned so much from you. 💕💕
@@rubywarda6871 The older recipe was just 3 eggs, the new is 3 eggs + one egg yolk. I've also seen other videos where she adds 4 whole eggs. Any of the versions will yield good results. I've only tried the 3+1 and it is absolutely delicious!!! I think it is the combination of the ingredients, technique and freezing the warm cake.
Spectacularly delicious...oh my goodness...my family was so enamored with the batter, barely got the cake made. 😂 So excited for these cakes! I've been making family birthday/ festive cakes with box mix/canned frosting for decades now. We're upgrading to your recipes and so excited for the yumminess. Your videos are simply GOLD. All the practical, excellent details and generosity of professional tips is invaluable. Love your new hair do too! Super cute.
Your recipe saved my day! I bake for Cake4Kids that gives kids who otherwise would not get a birthday or celebration cake their favorite flavor and decorations. Two…count ‘em TWO…other marble cake recipes were disasters. One so crumbly it is only good for cake pops, the other was only ¾ of an inch high! So despite it predicted to be 108 today, early this morning I baked your recipes for yellow and chocolate and now have beautiful and very tasty cakes in the freezer! You are awesome!
@@stephaniejuez9084 If you are asking me, I would NOT add pudding to Karolyn's doctored recipes. Many cake mixes, especially the Betty Crocker Super Moist mixes, already have pudding in them. The extra ounces of pudding will mess with the ratios of solid to liquid. Plus her recipe with the sour cream and extra egg yolk is already very rich and moist. I have now made dozens of different flavors of cakes from Karolyn's recipes that all turned out perfect. Perfect. None of my scratch or other doctored cake mix recipes have been so consistently excellent. The only 2 modifications I have done is use a plant-based sour cream and rice milk with a King Arthur cake mix to test an allergy-free/gluten-free cake. That was the best allergy-free cake I ever made. Another one was to use Dolly Parton's banana cake mix (made by Duncan Hines, weighs the 15.25 ounces), and weigh out fresh mashed banana to equal ¾ of the milk. That one was fabulous. To make a coconut cake, and this is NOT Karolyn's but my testing, you can try substituting coconut milk for the milk plus coconut flavoring (LorAnn's emulsions are my fave) for the vanilla, then putting shredded coconut in the filling and frosting and even sprinkling more shredded coconut over the cake. If you are brave, try finding coconut sour cream!
Love your videos. I have learned so much from you in such a short time. Thank you. I am a senior who has a chronic pain condition where I am in constant pain, but love to bake. It is my therapy and takes my mind off my problems. I live in a small apartment building and bake for my neighbors every week. They look forward to their treats every Sunday. The past few years I have been making cakes for my son and all of his friends when they have special occasions. I have so much fun experimenting. I have never been very good at frosting cakes, but have been watching your videos and have learned a lot. Also never knew that you could freeze a decorated cake. Who knew ?????? It will definitely help me as I have to pace myself making the cakes as I can’t stand for too long. Just love watching your videos. Thank you so much for sharing your knowledge with us. Greatly appreciated. Thank you kindly, Pam❤️🇨🇦❤️🇨🇦
I like Karolyn’s method as well, I overfill them like her and I get a more even layer. Before I wouldn’t and I would get thin layers and they all were different heights LOL. This method works!
Hello! I love your energy, enthusiasm and creativity. You have a way of keeping things simple. I had only seen one of your videos before seeing all the works of art you have created. I want to be like you when I grow up!
My new go to funfetti recipe. People were going back like 3 x for a slice! Thank you thank you! My daughters and i finished all the top of the cakes that i leveled lmao.
@@KarolynsKakes The cakes taste amazing! This will be my go to cake recipe now! The other doctored cake recipe, from a different YT’er was so dense. Your recipe is so light and fluffy! Thank you for sharing your knowledge and experience with us, Karolyn! You’re a doll!
Hi Karolyn, Thank you so much for your tutorials! I follow you diligently. I have a question about the new Betty Crocker formats. The new boxes contain 404g of mix while the old contains 461g. I added mix and used the doctored recipe but my cakes are so dense with no "fluff" to them. How are you handling this new quantity. Have you adjusted your doctored recipe? HELP!!!! I have weddings and am desperate! People tell me how "moist" LOL my cakes are (sorry I used the word) now they are like bricks and so dense. ARRRGGGHHH! Why didn't BC just leave it alone!
Hi Karolyn, I just wanted to let you know that I tried your white cake recipe and your butter cream and it is a game changer for me. I received so many compliments on the cake that everyone really enjoyed it. Thank you for sharing a greatly appreciate it and I so enjoy your videos. I have learned so much from you.
Hello Karolyn. Your recipes have saved my butt more than once. Lol. Thank you so much for the videos. I was wondering if I want to make a white cake for a wedding how many egg whites would I use instead of eggs? Or do you still use whole eggs in your white cake?
You're welcome my dear! I still use whole eggs for white cake, I add a little purple coloring to cancel the yellow. I show how in this video: ruclips.net/video/t4G7fd7tqVQ/видео.html
Hey Karolyn!! I hope you’re doing well and that you had a great weekend!! I have 2 questions please. I use your “doctored” cake mixes a bunch. Have you done a video of using a white cake mix? My second question is, have you ever used Jello instant pudding in your cake mixes? Thank you so much for responding to me. I greatly appreciate you!!! Have a great week!! Mac
Here's how I make white cake! ruclips.net/video/t4G7fd7tqVQ/видео.html And, I personally don't add pudding to my cake mix. You can add it if you prefer though!
@@KarolynsKakes Hey Karolyn!! You are sooo AmazinG!! Thank you for responding to my questions! Let me know when I can buy you another round of coffee ☕️!! Mac
Hey Karolyn! I just finished reading through all the comments to see if anyone had already asked this question. Are you now adding an extra egg yolk to ALL the flavors of cake mix you make, or just to the yellow. I'm particularly wondering if you've changed your white cake mix recipe to include the extra yolk. Thank you!
When you make this recipe, do you use volume (cups) or weight (g)? Because 1 cup of my flour is not 120 g so I'm wondering how to proceed. Thank you so much for all your videos.
I've never forgotten a delicious Carrot Cake with pineapple filling, at a wedding I attended years ago. Do you make pineapple filling? The cake had a light layer of buttercream with the filling on top of it, not too much but delicious!
Love your videos! Thanks for sharing. Do you think I can follow this recipe for a Gluten free cake mix and substitute almond flour and a vegan sour cream? It’s sturdy enough to stack and cover with fondant?
Hi Karolyn do you think I can add jello instant pudding to your cake mix, or will it change the dynamic of the mix. Also where do you purchase the cake flavors. I’m just starting baking (only for my family) and I love it. Only baking and simple frosting. Never to your level. 😂 take care ❤
Yes, Vanilla is the most popular flavor ever. I have like 20 flavors and still, people order vanilla. I have talked to other bakers and they tell me the same thing. I have ONE cake friend that says no one orders vanilla from her. Btw I love the dome. My honey eats all the cake scraps:)
I also feed all the extras scrap's I trim off to hubby. I wrap it up in the plastic wrap from the cake after unwrapping the cake. Then when I fill and crumb coat a cake, and get it in the freezer to set up, I take the extra frosting, and make a sandwich with the domes, and let him "Taste Test" the cake lol
Hi Karolyn, thank you so much for your tips and recipes. I was asked for a butter pecan cake and I want to try your way. May I use the same recipe with any flavor cake mix?
Thank you for this recipe…can’t wait to try it. I’ve gotten so much help from your videos! Is it ever ok to refrigerate/freeze the batter before baking if you can’t use it right away? Thanks
I read a while back that you should use the cake batter within 10 minutes of mixing it. SO I always followed that rule of thought. I actually always just use all the batter right away, I don't like to let it sit too long.
I just tried your recipe. My first time making a doctored cake. I made 4 recipes (2- 9×13 pans and 4- 8" ). All of them turned out very dense and too moist, almost mushy. I did 325 on the big pans and 350 on the 8" with nails. I did whip them 2 minutes at the end. Also i did use the brand u suggested (bettt crocker, i think). And froze them overnight. Unthawed them about 14 hours before unwrapping. Is there anything you would suggest? Btw... i just found you, and started watching all your videos. I love your cheerful personality and all your "Ahmazing" tips!! Thank you soooo much!!
Oh no! It's hard to say what happened without knowing exactly what you did. Did you wrap up the outside of the 9x13 pans with a wet towel so the edges didn't bake faster than the middle? Did you add the eggs one at a time and fully incorporate them in the batter before adding the next one? Did you bake until a skewer inserted near center came out clean? Did you scrape the sides and bottom of the bowl before beating for 2 minutes? Are you sure you used Betty Crocker? I get different results with Duncan Hines and Pillsbury.
@@KarolynsKakes yep. Did all of those things. I actually played your video 1 step at a time while making them😂... do you think it could be my oven heats differently?? Also... I did NOT put the cookie sheets on the bottom rack.. also I'm in Missouri, do you think humidity could be an issue? Thank you soooo much for taking time to get back to me!
Hey Karolyn I want to try your recipe on two 9 inch cakes. How much cake does one of these recipes make? I am excited to try this! love all your videos
I would use 1 2/3 recipe for two 9" pans. Here's a video where I show how to divide the recipe so you don't waste cake batter! ruclips.net/video/EK1oSPHRUrQ/видео.html
You are so adorable!!! Do you make all your cakes doctoring up a box cake mix? Back in the day when the boxes were 18.25 oz and the formula was different a doctored mix always turned out great. All those great old recipes just don't seem to turn out well for me now. I just discovered you and I want to try your recipes, do you ever cut a finished cake to show the texture on the inside? I'm so glad I found your channel! I used to have a cottage baking business, I'm obsessed with cakes!!!
Awww thank you love! All of my decorated cakes are doctored mix recipes. I make my signature pound cakes from scratch, but those are in a bundt pan and not decorated. I've had a lot of success with these doctored recipes and my customers really love them! If you try it out, let me know how it goes. 😊
Can we sub whole milk Greek yogurt for sour cream? Just my kids making cake for friend's birthday. Is it a decent substitute? We love your cakes so much Karolyn! I've been following your tutorials for a few years now and starting to get friends wanting my (your) cakes. 😊
I love your videos and can’t wait to try this recipe!! I know in this video you’re using 3 6x2in pans….. I thought I had 3 of the 6 in but I only have 3 of the 7x2 in pans. Would it still work with 3 7inch pans? Or would you recommend just 2 7inch? I can totally buy another 6 inch… but I’m too impatient to wait!🤣 Sorry if this is confusing!!
Hi dear, I love your technique in cake baking. I'm a small cake baker in Antigua in the caribbean . I live in a hot, humid country . And I also have a wedding cake. Do you have recipe of a butercream that I may missing in order for it not to melt ... I'm bit scared just started out
Hi! This is my American Buttercream recipe: ruclips.net/video/IaQLNQTXo5E/видео.html The addition of shortening helps keep the icing stable in warmer temperatures!
Hi Karolyn I was trying to find our conversation but couldn’t. I had asked you about confetti cake. I wanted to update you. I finally made one and it turned out great. So enjoy your channel. Hope all is well and thank you for answering my question. (I’ll have more 😂)
Just got the feedback this morning. They said it was amazing. Also, have to say I love watching your videos. I am learning so much. I used some of your techniques and was so happy with the outcome. Working hard on trying to achieve a more professional looking finished product. Thank you again and hope you are doing well and getting refreshed! 🩷🤗🩷
I love all your recipes, I just found you , so I’m going to try your vanilla cake, what should I do if I have left over batter ? Do I keep it in the fridge or freeze it / thank you 😊
You can divide the recipe into thirds. Here's a video where I explain and also a chart is listed in the description of that video so you know how much you'll need for round cake pans!ruclips.net/video/EK1oSPHRUrQ/видео.html
Love your videos Karolyn! Can you please tell me the name and where you get your big box of plastic wrap with the built-in cutter? (I am originally a Delco girl, home baker/cake decorator, but now in North Wilmington, Delaware). Thanks! 😊❤
Hey! I get it at a local Restaurant Supply store, here's a similar one on Amazon so you can see. 18" with slide cutter is what you want. amzn.to/42Uvefr
Hi Karolyn!! You are amazing at what you do :) I love your videos!!! I have a little problem. I can't find the vanilla you use anymore. What do you use if you don't have the Vanilla Clear Imitation Flavouring one?
@@KarolynsKakes thank you for answering you're so kind 🥰 I found the Mccormick's but it says it isn't available on Amazon either 😔 What is happening ! This is so crazy! Have you ever tried ClubHouse or LorrAnn's ?
Karolyn, if I make a Betty Crocker box carrot cake, would I use the same ingredients as this yellow cake? I think with your cream cheese buttercream and the way you “doctor” up the batter, carrot cake would be delicious! ❤️
Yes! Add these ingredients to any flavor of cake mix! I still have to mess around with a carrot cake, I feel like you'll want to add some shredded carrot to the batter as well!
Oh man, I’m tempted to try this. I might have to splurge on that extra yolk given these egg costs lol. I’m curious though, is there a reason not to bake 335F anymore? Or was I imagining that. I think the person with malformed cake wasn’t aware how fragile freshly baked cakes are. The structure has to set before you handle them regularly.
I got a new oven since then and feel like 350 works for this one. I play with different temperatures a lot! I bake my pound cakes at 335 (recipe book coming out soon!)
I bake at 350F for 15-17 minutes. Then I let them cool for about 3-5 minutes. I put a piece of cardboard (or a cookie sheet) on the table. Pull out a long piece of plastic wrap over the cardboard. Put the cupcakes on top and wrap the plastic around them. I show how in this video: ruclips.net/video/4fb8FsFaDGA/видео.html
hi Karolyn! I enjoy your tutorials so much! thanks for all the help. I like to bake from scratch but decided to give this doctored mix a try. When I bake I usually cut the sugar the recipe calls for by half ( hubby is diabetic ). I followed this recipe but I found it to be extremely sweet. Could I omit the cup of sugar for this recipe? I assume there is sugar already in the mix since the instructions in the box do not ask for sugar to be added. I like to ice my cakes with ABC, which is already sweet.
Hi isabel. Idk if you have already tried to make the cake without the sugar, but I have and it still taste delicious and perfect to me. I did not add flour or sugar but did everything else and loved it.
Hi Karolyn. I came upon your videos recently and have learned a lot. I am going to try your doctored boxed cake recipe this weekend for my son’s cake. I was wondering if I need to modify the recipe to fill two 9 inch rounds?
Hey Karolyn!!! I hope you’re doing well. I have a Betty Crocker 14.25 oz box of white cake mix. Do you think I can “stretch” it to make two 9” cakes? I promised my dental hygienist I’d bake a cake for her office. If they get a cavity, all they have to do is show up for work, huh? 😂. Thanks and have a happy Easter. Mac
For two 9" x 2" pans, I use 1 2/3 recipe, which is 725g of cake mix. I would use 2 boxes of mix (measured out to 725g). If I only used 1 box between two 9" pans, the layers will be really short! Here's a video where I explain how to break down the recipe: ruclips.net/video/6fEvJD8KPNM/видео.html
Karolyn LOVE love the doctored recipe for cakes. But I’m a new decorator and want to start with cupcakes to increase surface for piping. Do you have baking times for those? Mine rose beautifully and then collapse. Advise?
You want to use the batter right after you make it. I divide my recipe into thirds so I make just enough depending on the size of the pans. Here's a video where I explain how I do it! ruclips.net/video/6fEvJD8KPNM/видео.html
Do these same measurements apply with the loss of batter mix in the boxes now? They are only 375 g now. What would you recommend if not the same measurements? Thank you. 😁
@@KarolynsKakes Thank you. I looked but didn't see a video on this. I guess I just don't have RUclips down yet. 🤦😄 Again thank you. I love 💕 your videos and cakes. You rock! 🍀
Hi Karolyn.. love your channel! I have a genuine no hate question.. If you already add so many ingredients, why do you add a cake mix? Why not keep it from scratch? Also, without the butter, is the cake stable enough for a tiered cake? Thank you ❤
Having cake mix in the recipe is good because there is a margin of error with cake mixes and you don't have to be exact and still get a good outcome. I find that people really love the taste and texture of it and it's faster and easier to make! And I use this recipe all the time for tiered cakes, it holds up really well. 😊
Yes you can. However, buttermilk is acidic and so is sour cream. If your cake is too acidic, it can have issues getting to a nice golden brown on the outside. So just be aware of that before you try!
Hi Karolyn! I hope you get this message a year later regarding this video. First, I love all your videos and think you are a really a good baker, decorator and teacher. My question is this: All the ingredients that go into this doctor cake recipe are pretty much the same ingredients that go into a yellow homemade cake. So what is the point in using the box cake mix and not just using the right amount of flour ? I am in no way questioning or judging your work. Your work is great. , I am just curious. I hope you understand what I am asking. Thank you for all of your videos!!!!
Hi Jackie! When you make a doctored mix recipe, there's a margin of error that isn't there with scratch baking. For example, you will still get a moist cake with good texture if all of the ingredients aren't measured to the gram. Also, I've found that my customers all love the flavor / texture. It's a lot faster for me to make a doctored mix cake and I get consistent results! I do scratch baking for my pound cakes, so I do both scratch and doctored mix baking. I just prefer the doctored mix recipes for my decorated cakes.
I don't like to bake red velvet cake from scratch so if I have to make one I just Betty Rockers box mix. Any advice how to make it taste home made please Karolyn?
You definitely need to get those nails! amzn.to/40A3H2Z The metal from the nail will get hot and help bake the cake in the middle. Without the nail, the cake pan heats up and bakes the sides and bottom faster than the middle. If you can't get the nails, you can also wrap the outside of the cake pan with a damp towel (hold together with one of those paper binder clips) to prevent the edges from baking too fast.
Hi Karolyn , I have a question for you. I will be making flat hibiscus flowers to put on a cake and I will be using dusting powder to highlight them. My question is, should they be soft on the cake or does it matter that they are made advanced and they’re dry and I put them on. What is the best way, thank you
It depends if you want them to contour to the cake or not. Sometimes I put the decorations on the cake right away if I want it to be able to curve against the side of the cake. Other times I prefer the decoration to dry flat before I put it on. Do you have a preference?
It’s easier fir me to make in advance. Which means they would be dry. I was concern when slicing the cake . The pieces would be lying flat no stand up pieces .
Hi! How big of a cake do you get with just 1 box? .. I’m looking to bake a cake with 4-8” layers and 3-5” layers, how many boxes would that require? 🙏🏽😬
I would use 4 boxes and you may have a little left over. Here's a video showing how I break down my recipes so I don't waste cake batter! ruclips.net/video/6fEvJD8KPNM/видео.html
Hi karolyn I've been watching ur videos big help but I need to know when I did this video my cupcakes came out a Lil hard on top there where really good tho and stayed soft but a lik flaky on top can u help me with that why did it happen
@KarolynsKakes hi karolyn u were right I had the wrong cakemix thanks and also how long should I keep the cupcakes in the oven for making 24 of them at one time
I get requests, but I tell them I don't make G/F or dairy free cakes and refer them elsewhere. I haven't perfected those recipes and prefer to stick with what I'm good at!
The sour cream and whole milk provide the fat that you get from butter or oil. So it's not necessary in this recipe. The cake is still moist without it!
When making the doctored chocolate cake do you add a extra egg yolk (same ratio) to this also. I recently made your old version with the tempting chocolate mix (Betty Crocker UK) and I had a major disaster which was unusable. Any ideas please?
@Karolyns Kakes Hi Thanks for responding. My cake rose excessively during baking and then collapsed. I did only half fill the tin and did not over mix the ingredients. I'll try again and see how it goes!
I stared adding that in, just to use it up after making a white cake. So I wouldn't waste the egg yolks. The cakes seems more moist, a richer flavor, it's not a dramatic change, but us cake ppl can tell the difference lol
Hiii I love all your videos and recipes as well I always make my cake with your recipe but now for the last month every time I make it the inside looks rubbery and plastic and hard can you help me with why it’s happening like that thank you 💕
You could be mixing the batter too hard and / or for too long. I like to mix it between 90 - 120 seconds. (1.5 - 2 minutes). I set a timer and make sure I don't go over that time. And I mix on medium high, about a 6 out of 10. I hope that helps!
I have an eBook available for purchase, which has all of my doctored cake mix recipes! (18 recipes). You can get it through this link: buymeacoffee.com/KarolynsKakes/e/154324
If you enjoy my tutorials, I'd be so grateful if you could Buy Me A Coffee!
www.buymeacoffee.com/KarolynsKakes
How do I buy you a coffee?
How can you turn this mix in to chocolate cake please?
Honey listen!....Karolyn!...I have to admit...I watch your videos pretty much every day! You are such an amazing instructor, genuine, generous and I love it when you laugh and when you say, "Anyway..." LMAO! You are a gem lady! I hope you know that! You keep it up! You're an inspiration! #cakebestieinmyhead
Thank you cake bestie!!!
When I edit these, I'm always like...ugh I keep saying "so" or "anyway". Good to know that it doesn't annoy everyone 😂😂
Karolyn, I have been using your older cake mix recipe and let me tell you everyone raves how good the cake is. I get asked to bake cakes lol. It's just so moist and delicious! Love your channel and I have learned so much from you. 💕💕
Yayyy!! I’m honored to be able to help you 💜🙏🏼
Do you also freeze them for a day or so?
The cakes are yummy! How long do you freeze them if you're in a hurry ? Can you frost them frozen or a Lil cold?
What is the old recipe?
@@rubywarda6871 The older recipe was just 3 eggs, the new is 3 eggs + one egg yolk. I've also seen other videos where she adds 4 whole eggs. Any of the versions will yield good results. I've only tried the 3+1 and it is absolutely delicious!!! I think it is the combination of the ingredients, technique and freezing the warm cake.
I used your updated recipe for husband's birthday cake. All I heard was, Mom, this cake is so good!! Mmmmm.Thank you Karolyn!!!❤
That is the best compliment, yayyy!!!🎉🙏
Love your video!! ❤ would you be able to provide a chart of how long to bake different size pans? Like 6,8 ,10? Pretty please 🙏
Spectacularly delicious...oh my goodness...my family was so enamored with the batter, barely got the cake made. 😂
So excited for these cakes!
I've been making family birthday/ festive cakes with box mix/canned frosting for decades now. We're upgrading to your recipes and so excited for the yumminess.
Your videos are simply GOLD. All the practical, excellent details and generosity of professional tips is invaluable.
Love your new hair do too! Super cute.
Yayyyy!! Thanks girl, I appreciate you!
Your recipe saved my day! I bake for Cake4Kids that gives kids who otherwise would not get a birthday or celebration cake their favorite flavor and decorations. Two…count ‘em TWO…other marble cake recipes were disasters. One so crumbly it is only good for cake pops, the other was only ¾ of an inch high! So despite it predicted to be 108 today, early this morning I baked your recipes for yellow and chocolate and now have beautiful and very tasty cakes in the freezer! You are awesome!
Yayyyy!! The marble cake is one of my most popular flavors. I'm so glad it turned out for you!
Please tell us what you would do to make a coconut cake. Also can you add a box of instant pudding to your cake recipe.?
@@stephaniejuez9084 If you are asking me, I would NOT add pudding to Karolyn's doctored recipes. Many cake mixes, especially the Betty Crocker Super Moist mixes, already have pudding in them. The extra ounces of pudding will mess with the ratios of solid to liquid. Plus her recipe with the sour cream and extra egg yolk is already very rich and moist.
I have now made dozens of different flavors of cakes from Karolyn's recipes that all turned out perfect. Perfect. None of my scratch or other doctored cake mix recipes have been so consistently excellent.
The only 2 modifications I have done is use a plant-based sour cream and rice milk with a King Arthur cake mix to test an allergy-free/gluten-free cake. That was the best allergy-free cake I ever made.
Another one was to use Dolly Parton's banana cake mix (made by Duncan Hines, weighs the 15.25 ounces), and weigh out fresh mashed banana to equal ¾ of the milk. That one was fabulous.
To make a coconut cake, and this is NOT Karolyn's but my testing, you can try substituting coconut milk for the milk plus coconut flavoring (LorAnn's emulsions are my fave) for the vanilla, then putting shredded coconut in the filling and frosting and even sprinkling more shredded coconut over the cake. If you are brave, try finding coconut sour cream!
Love your videos. I have learned so much from you in such a short time. Thank you. I am a senior who has a chronic pain condition where I am in constant pain, but love to bake. It is my therapy and takes my mind off my problems. I live in a small apartment building and bake for my neighbors every week. They look forward to their treats every Sunday. The past few years I have been making cakes for my son and all of his friends when they have special occasions. I have so much fun experimenting. I have never been very good at frosting cakes, but have been watching your videos and have learned a lot. Also never knew that you could freeze a decorated cake. Who knew ?????? It will definitely help me as I have to pace myself making the cakes as I can’t stand for too long. Just love watching your videos. Thank you so much for sharing your knowledge with us. Greatly appreciated. Thank you kindly, Pam❤️🇨🇦❤️🇨🇦
You're welcome Pam! I'm sorry to hear what you have to deal with, but so glad that you found something you love to do. 💜🙏
I like Karolyn’s method as well, I overfill them like her and I get a more even layer. Before I wouldn’t and I would get thin layers and they all were different heights LOL. This method works!
Yes!! It drives me crazy when it bakes even or under the top of the pan. It won't be tall enough!
@@KarolynsKakes yes ma’am!
Cake mixes have shrunk. I've got to try this 🎉
Making your updated recipe for my husband's birthday!!
Wonderful! He's gonna love it!
Hello! I love your energy, enthusiasm and creativity. You have a way of keeping things simple. I had only seen one of your videos before seeing all the works of art you have created. I want to be like you when I grow up!
That's so sweet, thank you!!
My new go to funfetti recipe. People were going back like 3 x for a slice! Thank you thank you! My daughters and i finished all the top of the cakes that i leveled lmao.
Yayyyy!! It really is so good, everyone loves it! 🙌
Thank you, you are such a good teacher.
Awww thanks Barb!
I’m trying this doctored mix for the first time! Cakes are in the oven now and I can’t wait to see how they turn out!
Yayyy!! Let me know how it goes!🙌
@@KarolynsKakes The cakes taste amazing! This will be my go to cake recipe now! The other doctored cake recipe, from a different YT’er was so dense. Your recipe is so light and fluffy! Thank you for sharing your knowledge and experience with us, Karolyn! You’re a doll!
Hi Karolyn, Thank you so much for your tutorials! I follow you diligently. I have a question about the new Betty Crocker formats. The new boxes contain 404g of mix while the old contains 461g. I added mix and used the doctored recipe but my cakes are so dense with no "fluff" to them. How are you handling this new quantity. Have you adjusted your doctored recipe? HELP!!!! I have weddings and am desperate! People tell me how "moist" LOL my cakes are (sorry I used the word) now they are like bricks and so dense. ARRRGGGHHH! Why didn't BC just leave it alone!
I know it’s so annoying! I now measure out 432g of cake mix per recipe. I can’t just easily add one box of mix anymore 😢
Thank you so much. I am going to try it out!@@KarolynsKakes
Hi Karolyn, I just wanted to let you know that I tried your white cake recipe and your butter cream and it is a game changer for me. I received so many compliments on the cake that everyone really enjoyed it. Thank you for sharing a greatly appreciate it and I so enjoy your videos. I have learned so much from you.
Yesssss!! This makes me so happy. People really love the flavor / texture. It really is so good! 💜🙏
Hello Karolyn. Your recipes have saved my butt more than once. Lol. Thank you so much for the videos. I was wondering if I want to make a white cake for a wedding how many egg whites would I use instead of eggs? Or do you still use whole eggs in your white cake?
You're welcome my dear! I still use whole eggs for white cake, I add a little purple coloring to cancel the yellow. I show how in this video:
ruclips.net/video/t4G7fd7tqVQ/видео.html
Just stumbled on this. You are so kind to share. I’m just a mom trying to bake a simple yet good cake for my kids😊🫶🏻.
I hope you like it as much as my customers and I do!
Hey Karolyn!! I hope you’re doing well and that you had a great weekend!! I have 2 questions please. I use your “doctored” cake mixes a bunch. Have you done a video of using a white cake mix? My second question is, have you ever used Jello instant pudding in your cake mixes? Thank you so much for responding to me. I greatly appreciate you!!! Have a great week!! Mac
Here's how I make white cake! ruclips.net/video/t4G7fd7tqVQ/видео.html
And, I personally don't add pudding to my cake mix. You can add it if you prefer though!
@@KarolynsKakes Hey Karolyn!! You are sooo AmazinG!! Thank you for responding to my questions! Let me know when I can buy you another round of coffee ☕️!! Mac
Hey Karolyn! I just finished reading through all the comments to see if anyone had already asked this question. Are you now adding an extra egg yolk to ALL the flavors of cake mix you make, or just to the yellow. I'm particularly wondering if you've changed your white cake mix recipe to include the extra yolk. Thank you!
Hi Cheryl! I am adding the extra yolk to all of my flavors now, including the white. I should make a video about that so I don't confuse everyone!
When you make this recipe, do you use volume (cups) or weight (g)? Because 1 cup of my flour is not 120 g so I'm wondering how to proceed. Thank you so much for all your videos.
Thank you I just asked why is all her cups ingredients different grams ??
I've never forgotten a delicious Carrot Cake with pineapple filling, at a wedding I attended years ago. Do you make pineapple filling? The cake had a light layer of buttercream with the filling on top of it, not too much but delicious!
Thank you so much for sharing, Karolyn! I just love watching your videos :-) What inspired the change in your recipe?
It's a little moisture security blanket! I just love the texture with the added yolk.
Love your videos! Thanks for sharing. Do you think I can follow this recipe for a Gluten free cake mix and substitute almond flour and a vegan sour cream? It’s sturdy enough to stack and cover with fondant?
Thank you so much! I'm new in your channel and I love your videos. Can I made this recipe cake for a cupcakes?
You're welcome Patricia! Yes you can make cupcakes with this recipe, I do it all the time. I fill the liners 2/3 full. Bake at 350 for 15-17 minutes.
Thank you so much God bless you
Hi Karolyn do you think I can add jello instant pudding to your cake mix, or will it change the dynamic of the mix. Also where do you purchase the cake flavors. I’m just starting baking (only for my family) and I love it. Only baking and simple frosting. Never to your level. 😂 take care ❤
Yes, Vanilla is the most popular flavor ever. I have like 20 flavors and still, people order vanilla. I have talked to other bakers and they tell me the same thing. I have ONE cake friend that says no one orders vanilla from her. Btw I love the dome. My honey eats all the cake scraps:)
Hey boo! I think it's because it's the safest choice and everyone will most likely be okay with it LOL
I also feed all the extras scrap's I trim off to hubby.
I wrap it up in the plastic wrap from the cake after unwrapping the cake. Then when I fill and crumb coat a cake, and get it in the freezer to set up, I take the extra frosting, and make a sandwich with the domes, and let him "Taste Test" the cake lol
Hi Karolyn, thank you so much for your tips and recipes. I was asked for a butter pecan cake and I want to try your way. May I use the same recipe with any flavor cake mix?
Yes you can! I've seen Betty Crocker butter pecan cake mix. So add the same ingredients to the mix and it should be great!
Thank you for this recipe…can’t wait to try it. I’ve gotten so much help from your videos!
Is it ever ok to refrigerate/freeze the batter before baking if you can’t use it right away? Thanks
I read a while back that you should use the cake batter within 10 minutes of mixing it. SO I always followed that rule of thought. I actually always just use all the batter right away, I don't like to let it sit too long.
I just tried your recipe. My first time making a doctored cake. I made 4 recipes (2- 9×13 pans and 4- 8" ). All of them turned out very dense and too moist, almost mushy. I did 325 on the big pans and 350 on the 8" with nails. I did whip them 2 minutes at the end. Also i did use the brand u suggested (bettt crocker, i think). And froze them overnight. Unthawed them about 14 hours before unwrapping. Is there anything you would suggest?
Btw... i just found you, and started watching all your videos. I love your cheerful personality and all your "Ahmazing" tips!! Thank you soooo much!!
Oh no! It's hard to say what happened without knowing exactly what you did.
Did you wrap up the outside of the 9x13 pans with a wet towel so the edges didn't bake faster than the middle?
Did you add the eggs one at a time and fully incorporate them in the batter before adding the next one?
Did you bake until a skewer inserted near center came out clean?
Did you scrape the sides and bottom of the bowl before beating for 2 minutes?
Are you sure you used Betty Crocker? I get different results with Duncan Hines and Pillsbury.
@@KarolynsKakes yep. Did all of those things. I actually played your video 1 step at a time while making them😂... do you think it could be my oven heats differently?? Also... I did NOT put the cookie sheets on the bottom rack.. also I'm in Missouri, do you think humidity could be an issue?
Thank you soooo much for taking time to get back to me!
Do you make cake mix cookies. Your cake ingredients are perfect. You must have one for cookies in the future, I hope.
Hey Karolyn I want to try your recipe on two 9 inch cakes. How much cake does one of these recipes make? I am excited to try this! love all your videos
I would use 1 2/3 recipe for two 9" pans.
Here's a video where I show how to divide the recipe so you don't waste cake batter!
ruclips.net/video/EK1oSPHRUrQ/видео.html
@@KarolynsKakes Thank you so much!
You are so adorable!!! Do you make all your cakes doctoring up a box cake mix? Back in the day when the boxes were 18.25 oz and the formula was different a doctored mix always turned out great. All those great old recipes just don't seem to turn out well for me now. I just discovered you and I want to try your recipes, do you ever cut a finished cake to show the texture on the inside? I'm so glad I found your channel! I used to have a cottage baking business, I'm obsessed with cakes!!!
Awww thank you love! All of my decorated cakes are doctored mix recipes. I make my signature pound cakes from scratch, but those are in a bundt pan and not decorated. I've had a lot of success with these doctored recipes and my customers really love them! If you try it out, let me know how it goes. 😊
Karolyn, I use your recipes and they are great. Would you recommend adding vanilla to the chocolate flavored cake?
You definitely can! I do it occasionally (no reason why, I just sometimes feel like it LOL)
Can we sub whole milk Greek yogurt for sour cream? Just my kids making cake for friend's birthday. Is it a decent substitute?
We love your cakes so much Karolyn! I've been following your tutorials for a few years now and starting to get friends wanting my (your) cakes. 😊
Yayyy!! That's awesome!! So happy to hear that. 😊🙏
And, yes, you can substitute full fat Greek yogurt for the sour cream.
Thanks Karolyn! It turned out well.
I love your videos and can’t wait to try this recipe!! I know in this video you’re using 3 6x2in pans….. I thought I had 3 of the 6 in but I only have 3 of the 7x2 in pans. Would it still work with 3 7inch pans? Or would you recommend just 2 7inch? I can totally buy another 6 inch… but I’m too impatient to wait!🤣 Sorry if this is confusing!!
Hey Brit! One batch of the batter will fill two 7x2 pans 😊
Thank you!!!
Hi dear, I love your technique in cake baking. I'm a small cake baker in Antigua in the caribbean . I live in a hot, humid country . And I also have a wedding cake. Do you have recipe of a butercream that I may missing in order for it not to melt ... I'm bit scared just started out
Hi! This is my American Buttercream recipe: ruclips.net/video/IaQLNQTXo5E/видео.html
The addition of shortening helps keep the icing stable in warmer temperatures!
Hi Karolyn I was trying to find our conversation but couldn’t. I had asked you about confetti cake. I wanted to update you. I finally made one and it turned out great. So enjoy your channel. Hope all is well and thank you for answering my question. (I’ll have more 😂)
Ahhh so glad it turned out! 💜🙏
Just got the feedback this morning. They said it was amazing. Also, have to say I love watching your videos. I am learning so much. I used some of your techniques and was so happy with the outcome. Working hard on trying to achieve a more professional looking finished product. Thank you again and hope you are doing well and getting refreshed! 🩷🤗🩷
I love all your recipes, I just found you , so I’m going to try your vanilla cake, what should I do if I have left over batter ? Do I keep it in the fridge or freeze it / thank you 😊
You can divide the recipe into thirds. Here's a video where I explain and also a chart is listed in the description of that video so you know how much you'll need for round cake pans!ruclips.net/video/EK1oSPHRUrQ/видео.html
Love your videos Karolyn! Can you please tell me the name and where you get your big box of plastic wrap with the built-in cutter? (I am originally a Delco girl, home baker/cake decorator, but now in North Wilmington, Delaware).
Thanks! 😊❤
Hey! I get it at a local Restaurant Supply store, here's a similar one on Amazon so you can see. 18" with slide cutter is what you want. amzn.to/42Uvefr
Hi Karolyn!! You are amazing at what you do :) I love your videos!!! I have a little problem. I can't find the vanilla you use anymore. What do you use if you don't have the Vanilla Clear Imitation Flavouring one?
This is a good substitute until Wilton Clear Vanilla comes back in stock!
amzn.to/45TSDzA
@@KarolynsKakes thank you for answering you're so kind 🥰 I found the Mccormick's but it says it isn't available on Amazon either 😔 What is happening ! This is so crazy! Have you ever tried ClubHouse or LorrAnn's ?
Karolyn, if I make a Betty Crocker box carrot cake, would I use the same ingredients as this yellow cake? I think with your cream cheese buttercream and the way you “doctor” up the batter, carrot cake would be delicious! ❤️
Yes! Add these ingredients to any flavor of cake mix! I still have to mess around with a carrot cake, I feel like you'll want to add some shredded carrot to the batter as well!
@@KarolynsKakes A carrot cake video from you would be great…and extra carrots…great idea! Thank you so much!
Oh man, I’m tempted to try this. I might have to splurge on that extra yolk given these egg costs lol.
I’m curious though, is there a reason not to bake 335F anymore? Or was I imagining that.
I think the person with malformed cake wasn’t aware how fragile freshly baked cakes are. The structure has to set before you handle them regularly.
I got a new oven since then and feel like 350 works for this one. I play with different temperatures a lot! I bake my pound cakes at 335 (recipe book coming out soon!)
Karolyn, how long do you bake this recipe for cupcakes and how do you freeze the cupcakes? Thanks!
I bake at 350F for 15-17 minutes. Then I let them cool for about 3-5 minutes. I put a piece of cardboard (or a cookie sheet) on the table. Pull out a long piece of plastic wrap over the cardboard. Put the cupcakes on top and wrap the plastic around them. I show how in this video: ruclips.net/video/4fb8FsFaDGA/видео.html
Thank you so much for sharing. I definitely take ur advice and appreciate you sharing keep up the good work
hi Karolyn! I enjoy your tutorials so much! thanks for all the help. I like to bake from scratch but decided to give this doctored mix a try. When I bake I usually cut the sugar the recipe calls for by half ( hubby is diabetic ). I followed this recipe but I found it to be extremely sweet. Could I omit the cup of sugar for this recipe? I assume there is sugar already in the mix since the instructions in the box do not ask for sugar to be added. I like to ice my cakes with ABC, which is already sweet.
Hi isabel. Idk if you have already tried to make the cake without the sugar, but I have and it still taste delicious and perfect to me. I did not add flour or sugar but did everything else and loved it.
Hi Karolyn. I came upon your videos recently and have learned a lot. I am going to try your doctored boxed cake recipe this weekend for my son’s cake. I was wondering if I need to modify the recipe to fill two 9 inch rounds?
Yup! Here's a video explaining how I divide the recipe according to what pans I'm using:
ruclips.net/video/EK1oSPHRUrQ/видео.html
@@KarolynsKakes Amazing, thanks so much!
I just bought some days ago... good timing... will try this later...🥰
Hope you like it!
Hey Karolyn!!! I hope you’re doing well. I have a Betty Crocker 14.25 oz box of white cake mix. Do you think I can “stretch” it to make two 9” cakes? I promised my dental hygienist I’d bake a cake for her office. If they get a cavity, all they have to do is show up for work, huh? 😂. Thanks and have a happy Easter. Mac
For two 9" x 2" pans, I use 1 2/3 recipe, which is 725g of cake mix. I would use 2 boxes of mix (measured out to 725g). If I only used 1 box between two 9" pans, the layers will be really short! Here's a video where I explain how to break down the recipe: ruclips.net/video/6fEvJD8KPNM/видео.html
Karolyn
LOVE love the doctored recipe for cakes. But I’m a new decorator and want to start with cupcakes to increase surface for piping. Do you have baking times for those? Mine rose beautifully and then collapse. Advise?
Oh no! I usually bake them at 350F for 15-17 minutes. How long did you bake yours?
I’m hoping to try this next week. Thanks.
Just a quick question. If you are short on multiple pans of the same size should you refrigerate the batter or leave it out between each baking?
You want to use the batter right after you make it. I divide my recipe into thirds so I make just enough depending on the size of the pans. Here's a video where I explain how I do it!
ruclips.net/video/6fEvJD8KPNM/видео.html
I am just learning how to bake. I love your videos. Am I able to change the flavors by using different extracts in this same recipe?
Yes! I’ve added lemon, banana, almond and wedding bouquet extracts to this recipe to change the flavor!
Awesome! I am going to try this! Thank you so much for all of your videos!
How many boxes of cake mix would
Love the texture but what did I do wrong it taste like flour ? And you are amazing and such an inspiration!!!
Hmmm, it’s hard to say what went wrong without knowing what you did. Did you use All-Purpose flour?
Mine taste like flour too. I guess we could use more vanilla…
Do these same measurements apply with the loss of batter mix in the boxes now? They are only 375 g now. What would you recommend if not the same measurements?
Thank you. 😁
I measure to 432g now. You need more than one box.
I talk about it in this video:
ruclips.net/video/hJ2XDboFzm0/видео.html
@@KarolynsKakes Thank you. I looked but didn't see a video on this. I guess I just don't have RUclips down yet. 🤦😄
Again thank you. I love 💕 your videos and cakes. You rock! 🍀
How long should you wait when taking your cakes out of the freezer before you put the icing on it?? Love your RUclips videos!!! ❤❤
I let them thaw 3-5 hours depending on the size. Here's a video where I talk about it! ruclips.net/video/w0ztL3YMIOs/видео.html
Hi Karolyn.. love your channel!
I have a genuine no hate question.. If you already add so many ingredients, why do you add a cake mix? Why not keep it from scratch? Also, without the butter, is the cake stable enough for a tiered cake? Thank you ❤
Having cake mix in the recipe is good because there is a margin of error with cake mixes and you don't have to be exact and still get a good outcome. I find that people really love the taste and texture of it and it's faster and easier to make!
And I use this recipe all the time for tiered cakes, it holds up really well. 😊
Hi karolyn ❤ can I use buttermilk instead of whole milk?
Yes you can. However, buttermilk is acidic and so is sour cream. If your cake is too acidic, it can have issues getting to a nice golden brown on the outside. So just be aware of that before you try!
if freezing your cakes when thawed, do you spray simple syrup on the cakes before frosting?
Yes. I bake, freeze, thaw, torte / level, spray with simple syrup, fill, then frost!
Hi Karolyn! I hope you get this message a year later regarding this video. First, I love all your videos and think you are a really a good baker, decorator and teacher. My question is this: All the ingredients that go into this doctor cake recipe are pretty much the same ingredients that go into a yellow homemade cake. So what is the point in using the box cake mix and not just using the right amount of flour ? I am in no way questioning or judging your work. Your work is great. , I am just curious. I hope you understand what I am asking. Thank you for all of your videos!!!!
Hi Jackie! When you make a doctored mix recipe, there's a margin of error that isn't there with scratch baking. For example, you will still get a moist cake with good texture if all of the ingredients aren't measured to the gram. Also, I've found that my customers all love the flavor / texture. It's a lot faster for me to make a doctored mix cake and I get consistent results! I do scratch baking for my pound cakes, so I do both scratch and doctored mix baking. I just prefer the doctored mix recipes for my decorated cakes.
Great video! Question...what is the noticeable difference that you yourself find with ur old method and ur new method with adding 1xtra yolk?
I should have said this in the video, duh! LOL
The extra yolk helps with moisture. It's a moisture security blanket, if you will!
Your hair looks so cute, love it! ❤
Thank you so much 😀
Me too! Favorite of all the hairstyles!
Love your tutorials thank you so much for sharing your knowledge. Are all your cakes a doctored mix? Xxoo
All of my decorated cakes are doctored mix cakes. My signature pound cakes are made from scratch. So I do both scratch and doctored mix baking!
@@KarolynsKakes thank u!!!!
I don't like to bake red velvet cake from scratch so if I have to make one I just Betty Rockers box mix. Any advice how to make it taste home made please Karolyn?
Here ya go! ruclips.net/video/cPa68oosQnM/видео.html
Hey Karolyn I have t been on in awhile so missed ya, thank you for the recipe
Welcome back!😊
No oil or butter?
I may try this since they both are getting pricey.
Great video !
Right! And these doctored mixes are so good especially with American buttercream. I use the less sweet recipe from Karolyn.
Nope! The sour cream and milk are the fat sources so you don't need them. And it's still very moist!
Love your videos tutorials.
My cakes don’t cook in the middle why?
I don’t own a heating core nail yet.
You definitely need to get those nails! amzn.to/40A3H2Z
The metal from the nail will get hot and help bake the cake in the middle.
Without the nail, the cake pan heats up and bakes the sides and bottom faster than the middle.
If you can't get the nails, you can also wrap the outside of the cake pan with a damp towel (hold together with one of those paper binder clips) to prevent the edges from baking too fast.
If you have a rose nail you can use also
I just noticed that the Betty Crocker cake mix box is smaller. It is now 375g. Should I add more AP to get same weight?
This video tells you what to do! ruclips.net/video/hJ2XDboFzm0/видео.html
Hi Karolyn , I have a question for you. I will be making flat hibiscus flowers to put on a cake and I will be using dusting powder to highlight them. My question is, should they be soft on the cake or does it matter that they are made advanced and they’re dry and I put them on. What is the best way, thank you
It depends if you want them to contour to the cake or not. Sometimes I put the decorations on the cake right away if I want it to be able to curve against the side of the cake. Other times I prefer the decoration to dry flat before I put it on. Do you have a preference?
It’s easier fir me to make in advance. Which means they would be dry. I was concern when slicing the cake . The pieces would be lying flat no stand up pieces .
THanks for the video but you didn't say why you add an extra egg yolk. Is there a purpose for that? Just adds extra richness?
Just adds a little extra moisture!
Hi! How big of a cake do you get with just 1 box? .. I’m looking to bake a cake with 4-8” layers and 3-5” layers, how many boxes would that require? 🙏🏽😬
I would use 4 boxes and you may have a little left over. Here's a video showing how I break down my recipes so I don't waste cake batter!
ruclips.net/video/6fEvJD8KPNM/видео.html
Thank you so much!! ❤
your info is very helpful thanks
Some people use cake strips to avoid doming.
If I’m making an 8 in 3 layers do I double the recipe?
Hi Karolyn, do you use the same measurement’s for the cupcakes?
Yep! I do the same recipe and fill the cupcake tins 2/3 full. Bake 15-17 minutes at 350F
Hi karolyn I've been watching ur videos big help but I need to know when I did this video my cupcakes came out a Lil hard on top there where really good tho and stayed soft but a lik flaky on top can u help me with that why did it happen
Did you use Duncan Hines cake mix? If so, that may be the reason why! I only use Betty Crocker.
@KarolynsKakes hi karolyn u were right I had the wrong cakemix thanks and also how long should I keep the cupcakes in the oven for making 24 of them at one time
How do I know the time and temperature for a 9 inch or a bundt cake. I am a beginner. Please help
Hi dear , can you do this for any flavor mix like strawberry
Yes! I actually have an eBook that has all of my doctored cake mix recipes. You can get it here: www.buymeacoffee.com/KarolynsKakes/e/154324
So I am making two 2" layer cakes; how much does this recipe make or should I be looking somewhere for the written instructions?
I find that this recipe fills two 7" cake pans that are 2" high.
Hi Karolyn, do you ever get requests for gluten free & / or dairy free cakes ? If so what recipe do you use ,Thanks
I get requests, but I tell them I don't make G/F or dairy free cakes and refer them elsewhere. I haven't perfected those recipes and prefer to stick with what I'm good at!
Love your hair style👍💕
Thank you love!
Yummmmmmm! Thank you for the update 💕
Hello I think you are doing amazing job!
But why the cakes raise too much in the middle ?
Do u recommend or use cake strips?
I use them for cakes 10" and bigger, I find it unnecessary (and time consuming) to use on smaller ones.
Can this recipe be used for cupcakes?
Yes! I do it all the time. 1 batch yields approx. 36 cupcakes.
I’m excited to try the update
Can you do 1 or 2 straight cupcakes videos Please I’m struggling so bad 🥴
I can do that, what are you struggling with?
Hi! Does this recipe work for high altitude?
It would have to be altered for high altitude. Unfortunately I've never baked at high altitude, so I'm not sure what to recommend for that. I'm sorry!
@@KarolynsKakes thank you, i love watching your videos.
...will the sour cream reduce the sugar because I tried without sour cream earlier and the sweetness was too much...
Thx for sharing 😊
Just curious. Any reason you did not use butter or cooking oil / vegetable oil....Because the cake will be dry without it.
The sour cream and whole milk provide the fat that you get from butter or oil. So it's not necessary in this recipe. The cake is still moist without it!
When making the doctored chocolate cake do you add a extra egg yolk (same ratio) to this also. I recently made your old version with the tempting chocolate mix (Betty Crocker UK) and I had a major disaster which was unusable. Any ideas please?
Hi Maxine! I do this same recipe (extra yolk) for all flavors of cake mix. What happened with the chocolate cake? Why was it unusable?
@Karolyns Kakes Hi
Thanks for responding. My cake rose excessively during baking and then collapsed. I did only half fill the tin and did not over mix the ingredients. I'll try again and see how it goes!
I stared adding that in, just to use it up after making a white cake. So I wouldn't waste the egg yolks. The cakes seems more moist, a richer flavor, it's not a dramatic change, but us cake ppl can tell the difference lol
Exactly!
Awesome as usual!
Thanks for the update 😊
Hiii I love all your videos and recipes as well I always make my cake with your recipe but now for the last month every time I make it the inside looks rubbery and plastic and hard can you help me with why it’s happening like that thank you 💕
You could be mixing the batter too hard and / or for too long. I like to mix it between 90 - 120 seconds. (1.5 - 2 minutes). I set a timer and make sure I don't go over that time. And I mix on medium high, about a 6 out of 10.
I hope that helps!
@@KarolynsKakes thank you so much I will try this 💕
9:49 am My oven is convection only. Do I need to lower the temperature to bake this cake?
I would reduce it from 350F to 325F. And it will most likely be done sooner, so don't keep it in too long!
@@KarolynsKakes Thank you & forgot to ask if I should use the nails?
Do you have any red velvet recipe?❤
DO YOU WRAP THE LAYERS WARM?
Yes! I let them cool for 2-5 minutes, then wrap them up. It helps to trap in the moisture!
Is there a place where the ingredients used in your fabulous recipes are listed as text?
I have an eBook available for purchase, which has all of my doctored cake mix recipes! (18 recipes). You can get it through this link:
buymeacoffee.com/KarolynsKakes/e/154324
Can you use the whip attachment?