Anyone have tips for birthday cakes from the box?

[BMW]

I don't have a lot of money to spend, so I was wondering if anyone had a tip for getting cake mixes to turn out extra good? I am thinking cherry chip cake and vanilla frosting...

[FriedClams]

A good friend used to make cakes semi professionally - and she always uses the cake mix from a box that's butter recipe. So that's what I do now. I make homemade frosting and use the butter recipe and it's amazing!!! If you use coconut or nuts - toast them as it makes a HUGE difference. Some favorites in our house are caramel frosting or chocolate frosting with yellow cake.

[K-FL]

:iagree: I prefer Duncan Hines mixes, but homemade butter cream icing is the deal maker! The pre-made stuff has no flavor, IMO.

[Dawn in OH]

My mom insists that you must freeze the boxed cake mix before using it. I cannot recall why, but she says it makes the cake come out nicer.

 

Homemade frosting is a must. Not only is it cheaper and healthier, that canned stuff tastes horrible!

[2cents]

I doctor my box mixes with this recipe. For the flavors, I may omit the vanilla and almond and substitute different extracts to compliment other box mix flavors. This makes a nice sturdy and moist cake. I get rave reviews. :)

 

 

White Almond Sour Cream Cake (WASC)

Ingredients

2 boxes white cake mix

2 cups all-purpose flour

2 cups granulated sugar

1 1/2 teas. salt

8 egg whites

2 2/3 cups water

4 Tbls. vegetable oil

2 cups (16oz carton) sour cream

2 teaspoon clear vanilla flavor

2 teaspoons almond extract

Instructions

Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees

***One recipe makes: one 14″ round + one 6″ round

or one 16″ round

or one 12″ round + one 10″ round

or one 12×18″ sheet cake

or one 12″ round + one 8″ round + one 6″

Half a recipe makes: two 8″ rounds

or two 6″ rounds + 6 cupcakes