topic Re: Cake Decorators’ Advice Requested in Kitchen

Cake Decorators’ Advice Requested

IamMrsG — Wed, 26 Feb 2014 18:05:28 GMT

I was a home-based cake decorator a few decades ago. Now that I am a grandmother, the urge is returning. The problem is that I can no longer find the cake mix my old formula used. Here is the ingredient list I used:

3/4 cup syrup drained from canned fruits

1/4 cup water

1 teaspoon vanilla

3/4 cup eggs

1 envelope Dream Whip

1 generic yellow cake mix*

*Must be manufactured by Gilster/ Mary Lee Corp.; Chester, Illinois 62233

This resulted in a moist and flavorful cake, and I would very much like to be able to reproduce it. I have contacted the Gilster Mary Lee Corp. twice about finding their product, but have received no reply. So, are there any experienced cake decorators among you willing to share your formula for producing a bakery-type two layer yellow cake? I would be very appreciative as a family member has a birthday coming soon.

Re: Cake Decorators’ Advice Requested

Scooby Doo — Wed, 26 Feb 2014 18:35:46 GMT

Found an article that says Duncan Hines has bought the company. Apparently Gilster has been manufacturing for Duncan Hines the past 15 years.

http://www.perryvillenews.com/news/article_3b191188-8d22-11e3-a00b-0017a43b2370.html

Just found the order form. Go to all bulk foods dot com looks like you have to buy 12 boxes

Re: Cake Decorators’ Advice Requested

KYToby — Wed, 26 Feb 2014 19:38:10 GMT

Try woodlandbakeryblog.com. This is a blog by a professional baker (and CIA graduate), and she provides lots of blogs on home versions of her professional bakeries. She also has a great YouTube channel where she demonstrates many of her recipes.

I think anyone interested in baking will find it quite informative.

Re: Cake Decorators’ Advice Requested

VaBelle35 — Wed, 26 Feb 2014 20:10:07 GMT

I only use Duncan Hines. All of my Wilton cake decorating instructors and non-Wilton instructors say to use Duncan Hines, so that's what I use.

This is the sheet cake recipe I have been making since High School. This is a recipe from my non-step sister's deceased mother. I have no idea where it came from, but I'll guess it's a recipe from BHG or other magazine of the time. It makes about 14 cups. I cut it down for tiered cakes or make cupcakes with the remaining batter.

This is for a half sheet (18 x 12 x 2):

2 Boxes Yellow Cake Mix (I use Duncan Hines)

2 Boxes Vanilla Instant Pudding

1 Cup Butter

1 1/2 Cups Milk

2 Teaspoons Vanilla

10 eggs (yes I said 10!)

Beat eggs until thick and lemon-colored. Add butter, milk and vanilla. Then add dry ingredients. Beat well.

For icing

2 pints Heavy Whipping Cream, whipped

Re: Cake Decorators’ Advice Requested

VaBelle35 — Wed, 26 Feb 2014 20:15:28 GMT

My poor fondant was cracking. It was 102 degrees that day with 100% humidity. LOL I'm surprised the fondant didn't slide off before I could cut it.

Re: Cake Decorators’ Advice Requested

VaBelle35 — Wed, 26 Feb 2014 20:21:32 GMT

This is it as a double layer (I made the recipe twice and baked 2 full half sheet pans to make a full sheet cake, vertically).

Re: Cake Decorators’ Advice Requested

Meeras — Wed, 26 Feb 2014 20:33:59 GMT

yummy...

Re: Cake Decorators’ Advice Requested

debic — Wed, 26 Feb 2014 22:24:24 GMT

I've never done any more than add a small box of instant pudding. I know people who add sour cream tho.

Re: Cake Decorators’ Advice Requested

Kachina624 — Thu, 27 Feb 2014 05:56:54 GMT

The company has a phone number listed, 618-826-2361. Why don't you call them?

Re: Cake Decorators’ Advice Requested

Sunshine Kate — Thu, 27 Feb 2014 06:01:58 GMT

I used to bake cakes and my decorating instructor told my class to only use Betty Crocker cake mixes.

I read here it's Duncan Hines.

Your recipe sounds good with the pudding, I'm going to try it.

Re: Cake Decorators’ Advice Requested

Mistreatedbycs — Thu, 27 Feb 2014 06:17:35 GMT

My instructor always used a box of cake mix plus a box of pound cake mix.

Her results from what I remembered where quite good but since my mom taught me to make home made cakes, I rarely use a box anymore.

I did buy just to try the Cake Boss and also Duff's but that was "once around" and won't buy again.

Making home made cakes is rather quite easy, I was always afraid but not any more, the taste of scratch can't even come close to a box cake mix. What takes the time is getting your dry ingredients ready, then the rest is easy.

Re: Cake Decorators’ Advice Requested

AnneMary — Thu, 27 Feb 2014 07:16:13 GMT

VaBelle 35 and IamMrsG: You both mention using yellow cake mixes. Have either of you used any white mixes?? And Belle.....you include butter in your recipe. Do you melt it or not? TIA

Re: Cake Decorators’ Advice Requested

homedecor1 — Thu, 27 Feb 2014 07:33:22 GMT

http://gilstermarylee.com/?q=products

found this site with info on product line, recipes and a number to contact them. I assume it is the cake mix you are wanting.

I just recently finished a 12 week cake decorating program through Wilton and they recommended Duncan Hines/Betty Crocker and taught us how to add ingredients such as sour cream, fruit juice, etc. They also gave us a recipe to make it from scratch but she shared she's always had success with these mixes and be sure to measure the exact amount of batter to fill each baking pan for consistency.

You can go to the wilton site and they will give you information on baking times, ingredients and more.

Re: Cake Decorators’ Advice Requested

RocketMom — Thu, 27 Feb 2014 18:03:57 GMT

Great information.

Re: Cake Decorators’ Advice Requested

VaBelle35 — Fri, 28 Feb 2014 02:44:41 GMT

On 2/26/2014 AnneMary said:
VaBelle 35 and IamMrsG: You both mention using yellow cake mixes. Have either of you used any white mixes?? And Belle.....you include butter in your recipe. Do you melt it or not? TIA

No, I have never done white. I do either Duncan Hines Devil's Food or Yellow. I'm boring, I know.

I don't melt the butter, I do let it get super soft though. I leave it out at least 24 hours (same with eggs).

Re: Cake Decorators’ Advice Requested

debic — Fri, 28 Feb 2014 14:44:31 GMT

I'm not sure I've ever used a yellow cake mix myself. Mostly white unless something else is requested. My last wedding cake was red velvet.

Re: Cake Decorators’ Advice Requested

VaBelle35 — Fri, 28 Feb 2014 14:50:07 GMT

I wonder if the white/yellow preference is a regional or generational preference.

Re: Cake Decorators’ Advice Requested

debic — Fri, 28 Feb 2014 15:08:13 GMT

On 2/28/2014 VaBelle35 said:
I wonder if the white/yellow preference is a regional or generational preference.

I don't know. I pretty much am self taught and just assumed white was what I should use unless otherwise requested. I've got Wilton books from the 70's.

Re: Cake Decorators’ Advice Requested

IamMrsG — Wed, 16 Apr 2014 19:59:44 GMT

This is a very belated Thank You to everyone who responded to my search for a new formula for my decorated cakes. You all are tremendous.

Because of your help, I have come up with a satisfactory substitution for the Gilster / Mary Lee Corp. generic cake mix I can no longer find. For those who might be interested, here it is:

Decorated Cake Formula

3/4 cup syrup drained from canned fruits (I use canned peaches)

1/4 cup water

1 teaspoon vanilla

3/4 cup eggs

1 envelope Dream Whip

1 Duncan Hines Classic yellow cake mix + the vegetable oil called for on the box

Three days before serving:

Prepare two cake pans by greasing all areas and lining the bottoms with paper towel circles cut to fit.

Chill all liquid ingredients thoroughly. Mix all ingredients together in a large bowl, at high speed. Bake at 350º for 30-35 minutes.

After cakes have cooled, crumb coat and allow coating to dry (preferably overnight). Apply frosting, using a hot-water knife to smooth frosting to a perfectly smooth coating. Allow to set-up to create a thin 'crust' before decorating.

Icing

2 pounds confectioners’ sugar, sifted (10X with 3% cornstarch)

1 cup Crisco – no other brand

½ cup water, or less

3 teaspoons extracts (I use 50/50 vanilla and almond)