Enhance A Cake Mix

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The Scoop:

I’m back with Day 2 of The Spatularette Wedding Week (not my wedding-duh!), and what would wedding festivities be without cake?  I mean seriously.  If there is one thing you can’t have a wedding (or a bridal shower or a bachelorette party) without, it’s cake.  Layered and covered with frills, wedding-related cakes are absolutely some of the most intimidating to make, don’t you agree?  I’ve got a couple cute designs coming your way later this week, but first let’s start with super simple cake recipe.

It’s called enhancing a cake mix. (yes, like the kind from a box)

The recipe comes from my college roommates, Pam (hers was one of the weddings I went to in the summer of 2012!) and we’ve been making it ever since we lived in that cute little house on Washington Street during our senior year.  She sent me the recipe in an email the summer that I lived in Pittsburgh, and I’ve got it printed out and stuck in my recipe box for when I need cake in a pinch.  Just like the recipe says, this really does make the biggest, fluffiest, moistest, cake layers around.  Even better, it takes pretty much no time at all to throw together!  Even if you don’t have any upcoming weddings, this is a great go-to recipe to keep in your arsenal next time you need a quick layer cake.

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The Goods:

INGREDIENTS:

  • 1 Box white cake mix (and the ingredients called for on the back)
  • 3/4 cup flour
  • 1 tsp baking powder
  • 1/2 cup sugar
  • 1 egg
  • 1 Tbs vegetable oil
  • 1/3 cup water
  • 1 tsp vanilla

The Deets:

In the bowl of a stand mixer, combine the cake mix with the ingredients called for on the back of the box.  Mix on low speed, just until the ingredients are combined.  Add all of the remaining ingredients and mix on low speed for 1 more minute.  Scrape down the sides of the bowl and continuing mixing on medium speed for 2 minutes.  Pour the batter into two 9 inch round baking pans and bake according to the instructions on the back off the box.  You may need to add an extra 3-5 minutes of baking time due to the larger volume of batter.  When a toothpick tester comes out clean, remove the cakes from the oven and allow them to cool for 20 minutes in the baking pans before removing them and allowing them to finish cooling on a wire rack.

Ice the cakes with your favorite frosting and decorate as desired.  Looking for a great frosting recipe as well?  Here’s a link to some of my favorites!

The Inspiration:

My college roommate Pam : )

Check back over the rest of the week, for a couple of modifications to this basic recipe and some adorable decorating tips to make cakes that look like these!

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(I swear… if I can do it, you can do it!)

XOXO,

Tall One

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