I like both, but for myself when making the cakes from scratch theres alittle bit more work. I’m from Chicago an always said sprinkles. I’m sorry if I’m wrong but just have always said it that way. I love your videos thank you so much.❤️
@@berthaversetto8654 I make some scratch cakes and I agree, they are a little more work. But I like them both! And it's okay, you're not from Philly so you're allowed to say sprinkles. LOL!
Finally a professional at her craft who has a sense of humor,Not annoying & long winded & gives such straight,thorough knowledge & instruction. THANK YOU! I’m a huge fan & shared your UA-cam with my mom. Love your content
Thank you for explaining the scratch cake vs box cake mixing. Since I started scratch baking, I didn't think I had to mix a box cake for the full 2 minutes like it says on the instructions. I'm so glad you talked about that in this tutorial. I always enjoy watching your videos and always learn something. Thank you for sharing your talent and knowledge.
I love cake mix hacks! Thank you so much that’s very nice of you to share your talent with us. Your channel inspired me to learn and grow as a fellow cooking creator! I’d love to continue to learn from one another. Much success to you in 2022!
Thank you SO MUCH for this video! Idk why but plain butter cake (from a box) with chocolate chips and topped with just powdered sugar is my kids favorite cake! I just made it last week and it wasn’t the same, the chips were still too hard and it just wasn’t good. So I can’t wait to try this recipe. Many thanks 😊
I continue to learn from you and also thought you had to make cakes from scratch to make them seem fancier! lol!! But I have also discovered that I like these doctored ones better. They seem to hold up much better to all the decorations you have to add on to them!! Thanks for sharing and appreciate all your expertise!!
I love baking from scratch but so keen to try your box mix as your cakes look so MOIST, and obviously have something in them that make you soooo happy and fun to watch.❤️
Since subscribing to your channel and binge watching your videos, I have baked more doctored cake mixes, and not 1 person have said they taste a difference. In my opinion, the doctored cake mixes are so much easier to make. I’m going to make the red velvet cake for myself because I’ve been using my recipe for quite some time, and very interested to see how it taste.
I did the same! When I switched to the doctored recipe, people RAVED about the taste. I’m not ashamed of it because it’s so good. And I’m transparent, I don’t lie about it.
I love to watch your videos. They are to the point and very fun to watch. I have one question. I have to make an egggless cake from scratch. I have problems with cake not baking fully from inside in the big oven while i dont have any problems in the small oven. Can you please tell me the solution.
Love your videos!!! Thank you so much for sharing your tips and tricks! I will be making my daughters bday cake this weekend and will be following your recipes. I have a few questions- I purchased a grease proof cake drum. Can i put the cake directly on there or does it need to be put on cardboard first? Also, if i make the buttercream ahead of time how far in advance can i make it and refrigerate it? Does it need to be whipped back in the mixer to fluff back up and used at room temperature to fill the cakes? Thanks so much!
Hi Dan! You should be able to put it right on the drum. You can make American Buttercream up to a week in advance. But you will have to thaw it on the countertop and then rewhip it like you mentioned!
Hey want to add a more chocolate chip cookie flavor to your chocolate chip cake recipe? Next time add do 1/2 white sugar and 1/2 brown sugar. It adds great flavor. Love your tutorials.
Silly question…Are you using the slightly floured chocolate chips in the chocolate chip buttercream as well? I just noticed it’s the same container and wasn’t sure if the chips were floured in the buttercream
I never use them right away. I always freeze them at least overnight, then thaw and fill them the next day. So I always bake at least a day in advance.
Yes! I totally forgot to mention that in the video. I fill cupcake liners 2/3 way full, bake at 350 for 16-18 minutes. Then I put a cake box lid (or a piece of cardboard or a cookie sheet) on a table, pull a sheet of food safe plastic over it, put the cupcakes on there, wrap them up and freeze them just like I do with my cake layers.
Yes and after I posted this, I realized I didn't specify that it's all-purpose flour and also that I used a giant 60 oz. bag of chips from the wholesale club. If you have a smaller bag, add less flour. You just want it to coat the chips.
Karolyn, I added chocolate chips to the chocolate fudge mix and even though I coated the chips with flour, the chips all sank to the bottom. I didn't use your Doctored recipe just the box. Do you have any thoughts to why they sank anyways?? Thank you!!
Oh no! Did you chop the chips up in a food processor so they weren't so big? Also, the box recipe yields a thinner batter, so the chips may have been to heavy for that.
Aside from the decor of cake , do you charge a different price wheb the flavors are different? Like those that require more ingredients like chocolate chips, chopped in strawberries, like a carrto cake that requires shared carrots and pecans, ? Tia
Sometimes I do. Like with Ganache, it's a whole process of me making that. It adds 30 minutes to my time, so I charge extra for that. It all depends on how much the ingredients are and how much time it takes to make it. Chocolate chips aren't pricey and are easy for me to add, so I don't charge for those. I hope that helps!
I usually frost this cake with vanilla American buttercream. Chocolate American buttercream would be great too (add 1 cup to a full batch of American buttercream icing. Or you can do chocolate ganache!
I love your channel!! I'm learning so much from you! I'm just starting out in my baking 'career' and I've been striving to always make cakes from scratch.... but now I'm wondering if I can get away with using a recipe like this? What percentage of the cakes you sell would you say are using doctored mixed vs. Scratch? Thank you!!!
Hi Christy! All of my decorated cakes are made with a doctored cake mix recipe. (A lot of my recipes are on here.) I do make my signature (secret recipe) pound cakes from scratch, but those aren't decorated, they are just in a bundt pan. I find that people really love the flavor of the doctored mix cakes. I don't know why they get such a bad rap, and I am completely honest about it if people ask me. I'm not ashamed of it, it's really good! I have had people not order from me because of it. But it's okay, everyone has preferences!
@@KarolynsKakes thank you!! I am mostly making cakes for low income families, so I don't ask for much, if any, payment....I am trying to find ways to make this easier, without sacrificing flavor or quality! Thank you for your help!!!
Used your marble cake recipe and everyone loved it, but I have a question that hopefully you or anyone else can answer. I made another, completely from scratch, marble cake that I didn’t like as much, but I did like that I only had to make a vanilla cake batter, then bloom some cocoa powder in a bowl and then add that to a small portion of the vanilla cake batter. Can I do that with your doctored vanilla cake recipe instead of making a chocolate mix and a vanilla mix? Oh and Yay, we’re the same age😁 Ive also noticed my vision going and forgot how old I was when someone asked lol. That’s when ya know 😅Love your channel 💙
Rrrrrrreally 43 Good to know I’m not alone! 🤣🤣 I have tried the cocoa added to the vanilla and I found that the chocolate stripes were dry. Now that could have been my fault but I found that it turned out better (for me) to do choc cake mix. (It’s kind of annoying and marble is my least favorite flavor to make because of it. But people love it so… 🤷🏻♀️)
Hi Karolyn, How are you? I like to watch your UA-cam videos for the cake.Do you know how to make eggless cake with soft texture..Please Please let me know. Thanks
It's recommended to add room temp ingredients. But I don't like how the sour cream gets runny when it warms up. And I don't like keeping milk out of the fridge too long. So the eggs are the only thing that I'll add at room temp. And I haven't had issues with it!
Yay now I know what to use my extra yellow cake box mix. I prefer box mix because you can make any flavor from using one box cake mix. Also I agree I call them jimmies and I’m from Texas lol. Also for my cupcakes I think that explains why my cupcakes are flat because I didn’t whip them high enough! Can this also help if your cake is too sugary? Because my box white cake is too sweet when I make it and I don’t like that I have to add a more salt 🧂
@@KarolynsKakes what speed do you mix this on, it didn’t rise much for me when I made it on 11x15 cake pan I was afraid I’ll get air bubbles? Also I tried this recipe with melted butter and it taste soo good I couldn’t stop licking my soon lol
@@ODY0319 I mix it at like the halfway mark on the mixer. When you bake in sheet pans, do you wrap the outside with wet strips? I cut a towel in strips and wet with cold water and wrap it around the outside of the pan. And I use the nails in the middle. It helps the cake to rise evenly. Next time I do it, I will film it.
@@KarolynsKakes half way like 6 speed? And I didn’t add strips but it didn’t rise much but it was 2 inches but it wasn’t bad at all just think I should use another box because it was a 11x15
@@ODY0319 it's like 5 speed. And, duh, I totally was thinking you were doing a 1/4 sheet, but you were doing 1/2 sheet. And, yes, that requires more batter. I use like 1 and a half to 1 and 3/4 cake batter to fill that pan.
@@KarolynsKakes .. you’re a sweetheart Miss Karolyn. I didn’t expect a reply really as I could imagine how busy you are. Thank you, I will head over to watch it!🙏🏻❤️
Hi Karolyn, I get these awful craters not all the time but I do get them a lot in my cakes and it really doesn’t matter I’ve tried using both scratch and box. I have everything at room temperature and I still get these craters. Do you have an idea how to stop this? Yes, I have tried banging the pans so that the air bubbles come to top and still! 😭
@@KarolynsKakes well when its scratch not long but when its box I do whatever, lol. I did see in the video about whipping it longer I have not tried this yet for craters! And no I never let it sit I put it in the oven right away
I actually prefer them to be flat so they are more uniform when you frost them! There are a few things you can do though. First of all, if you mix the batter too long, that air will eventually escape and cause it to fall. I've also heard that some people start baking cupcakes at a higher heat (like 400F) for 5 minutes, then reduce it to 350F for the remaining time. I never have done that myself, so I'm not sure how much more time at 350 you would bake it. If you try it, please let me know how it turns out!
Do you like to bake with a cake mix or from scratch? Or both?
i personally love cake mix... but i’m not a baker, so 🤷🏻♀️
I like both, but for myself when making the cakes from scratch theres alittle bit more work. I’m from Chicago an always said sprinkles. I’m sorry if I’m wrong but just have always said it that way. I love your videos thank you so much.❤️
@@berthaversetto8654 I make some scratch cakes and I agree, they are a little more work. But I like them both!
And it's okay, you're not from Philly so you're allowed to say sprinkles. LOL!
@@berthaversetto8654 Sweetie, you’re not wrong, we’re just from Philly! I think most of the world says sprinkles, I think we’re just weird here! 🙃
I'm going to try this. You put flour on the chocolate chips so they don't sink?
Finally a professional at her craft who has a sense of humor,Not annoying & long winded & gives such straight,thorough knowledge & instruction. THANK YOU! I’m a huge fan & shared your UA-cam with my mom. Love your content
Awwww thank you Amy!! I appreciate you! 💜🙏
Thank you for explaining the scratch cake vs box cake mixing. Since I started scratch baking, I didn't think I had to mix a box cake for the full 2 minutes like it says on the instructions. I'm so glad you talked about that in this tutorial. I always enjoy watching your videos and always learn something. Thank you for sharing your talent and knowledge.
You're welcome Surama! Thank you for watching! :)
I love cake mix hacks! Thank you so much that’s very nice of you to share your talent with us. Your channel inspired me to learn and grow as a fellow cooking creator! I’d love to continue to learn from one another. Much success to you in 2022!
Thank you SO MUCH for this video! Idk why but plain butter cake (from a box) with chocolate chips and topped with just powdered sugar is my kids favorite cake! I just made it last week and it wasn’t the same, the chips were still too hard and it just wasn’t good. So I can’t wait to try this recipe. Many thanks 😊
You're welcome! I hope you like it!
I continue to learn from you and also thought you had to make cakes from scratch to make them seem fancier! lol!! But I have also discovered that I like these doctored ones better. They seem to hold up much better to all the decorations you have to add on to them!! Thanks for sharing and appreciate all your expertise!!
I did the same in the beginning, then I switched to a doctored mix recipe and people LOVED it!
Thank you, Karolyn!
Jimmies - yes!!!! Fellow Philly girl here!!! Love this idea, totally trying this soon!!
What are sprinkles?!? LOL!! Let me know how it turns out! It's one of my favorite flavors. :)
I love baking from scratch but so keen to try your box mix as your cakes look so MOIST, and obviously have something in them that make you soooo happy and fun to watch.❤️
You're so sweet, thank you! Let me know if you try it 😊🙂
I have just gone and gotten the box mixes.
Great tips, going to try this!
Hope you enjoy!
I love your technique 😉
Thank you! 😊
Since subscribing to your channel and binge watching your videos, I have baked more doctored cake mixes, and not 1 person have said they taste a difference. In my opinion, the doctored cake mixes are so much easier to make. I’m going to make the red velvet cake for myself because I’ve been using my recipe for quite some time, and very interested to see how it taste.
I did the same! When I switched to the doctored recipe, people RAVED about the taste. I’m not ashamed of it because it’s so good. And I’m transparent, I don’t lie about it.
This was cool! Thanks for sharing
You're welcome Drea, glad you liked it!
I love to watch your videos. They are to the point and very fun to watch.
I have one question. I have to make an egggless cake from scratch. I have problems with cake not baking fully from inside in the big oven while i dont have any problems in the small oven.
Can you please tell me the solution.
Do you use a heating core in the middle of your cake pans? That can help!
@@KarolynsKakes ok thanks. I will try that
I'm absolutely loving your videos! Can you use the doctored cake mix recipe in a 9x13 pan without overflow?
Thank you Suzy! I haven't made one that size in a while, I don't think you'll need all of the batter in a 9x13. You can make cupcakes with the extra!
Love all your videos girl keep them coming!!😊
Thank youuuuu! :)
Love your videos!!! Thank you so much for sharing your tips and tricks! I will be making my daughters bday cake this weekend and will be following your recipes. I have a few questions-
I purchased a grease proof cake drum. Can i put the cake directly on there or does it need to be put on cardboard first?
Also, if i make the buttercream ahead of time how far in advance can i make it and refrigerate it? Does it need to be whipped back in the mixer to fluff back up and used at room temperature to fill the cakes?
Thanks so much!
Hi Dan! You should be able to put it right on the drum.
You can make American Buttercream up to a week in advance. But you will have to thaw it on the countertop and then rewhip it like you mentioned!
Hey want to add a more chocolate chip cookie flavor to your chocolate chip cake recipe? Next time add do 1/2 white sugar and 1/2 brown sugar. It adds great flavor. Love your tutorials.
I love this tip!! Thank you!!
Yes!°
Thank you! Wondering do you use plain or self rising flower?
I use all-purpose flour, not self rising.
Thank you
Silly question…Are you using the slightly floured chocolate chips in the chocolate chip buttercream as well? I just noticed it’s the same container and wasn’t sure if the chips were floured in the buttercream
I actually stopped flouring the chips as I found that they don’t sink to the bottom of the cake pan since they are all chopped up. So no more flour!
Thank you so much 💕
You’re welcome girl!!
Do you always immediately freeze the cakes or only if you are not going to use right away?
I never use them right away. I always freeze them at least overnight, then thaw and fill them the next day. So I always bake at least a day in advance.
Can we use it for a cupcakes?
Yes! I totally forgot to mention that in the video. I fill cupcake liners 2/3 way full, bake at 350 for 16-18 minutes. Then I put a cake box lid (or a piece of cardboard or a cookie sheet) on a table, pull a sheet of food safe plastic over it, put the cupcakes on there, wrap them up and freeze them just like I do with my cake layers.
Thank you for this video! When you call for the 1 cup of flour - is it all purpose?
Yes and after I posted this, I realized I didn't specify that it's all-purpose flour and also that I used a giant 60 oz. bag of chips from the wholesale club. If you have a smaller bag, add less flour. You just want it to coat the chips.
@@KarolynsKakes thank you!
Karolyn, I added chocolate chips to the chocolate fudge mix and even though I coated the chips with flour, the chips all sank to the bottom. I didn't use your Doctored recipe just the box. Do you have any thoughts to why they sank anyways?? Thank you!!
Oh no! Did you chop the chips up in a food processor so they weren't so big? Also, the box recipe yields a thinner batter, so the chips may have been to heavy for that.
@@KarolynsKakes I didn't chop.. oops.. I think I will try it again with your recipe. Thank you for reply 🥰
How long should I bake it if I'm using a bundt pan. And do you have a chocolate drizzle recipe to put on it?
I would bake it at 350 for 50-60 minutes, check if it's done with a toothpick, and then check until the toothpick comes out clean.
And I would just use a basic chocolate glaze (you can google that phrase to find a recipe), it's chocolate chips, butter and light corn syrup!
Aside from the decor of cake , do you charge a different price wheb the flavors are different? Like those that require more ingredients like chocolate chips, chopped in strawberries, like a carrto cake that requires shared carrots and pecans, ?
Tia
Sometimes I do. Like with Ganache, it's a whole process of me making that. It adds 30 minutes to my time, so I charge extra for that. It all depends on how much the ingredients are and how much time it takes to make it. Chocolate chips aren't pricey and are easy for me to add, so I don't charge for those. I hope that helps!
Hello. What would you suggest for a frosting for this cake?
I usually frost this cake with vanilla American buttercream. Chocolate American buttercream would be great too (add 1 cup to a full batch of American buttercream icing. Or you can do chocolate ganache!
Yummy! Thank you for getting back to me.
I love your channel!! I'm learning so much from you! I'm just starting out in my baking 'career' and I've been striving to always make cakes from scratch.... but now I'm wondering if I can get away with using a recipe like this? What percentage of the cakes you sell would you say are using doctored mixed vs. Scratch? Thank you!!!
Hi Christy! All of my decorated cakes are made with a doctored cake mix recipe. (A lot of my recipes are on here.) I do make my signature (secret recipe) pound cakes from scratch, but those aren't decorated, they are just in a bundt pan.
I find that people really love the flavor of the doctored mix cakes. I don't know why they get such a bad rap, and I am completely honest about it if people ask me. I'm not ashamed of it, it's really good! I have had people not order from me because of it. But it's okay, everyone has preferences!
@@KarolynsKakes thank you!! I am mostly making cakes for low income families, so I don't ask for much, if any, payment....I am trying to find ways to make this easier, without sacrificing flavor or quality! Thank you for your help!!!
@@christysumerfield5155 this will be so good for you! Let me know how it goes!
Used your marble cake recipe and everyone loved it, but I have a question that hopefully you or anyone else can answer. I made another, completely from scratch, marble cake that I didn’t like as much, but I did like that I only had to make a vanilla cake batter, then bloom some cocoa powder in a bowl and then add that to a small portion of the vanilla cake batter. Can I do that with your doctored vanilla cake recipe instead of making a chocolate mix and a vanilla mix? Oh and Yay, we’re the same age😁 Ive also noticed my vision going and forgot how old I was when someone asked lol. That’s when ya know 😅Love your channel 💙
Rrrrrrreally 43
Good to know I’m not alone! 🤣🤣
I have tried the cocoa added to the vanilla and I found that the chocolate stripes were dry. Now that could have been my fault but I found that it turned out better (for me) to do choc cake mix. (It’s kind of annoying and marble is my least favorite flavor to make because of it. But people love it so… 🤷🏻♀️)
@@KarolynsKakes well people did love the cake following your recipe so I suppose if it ain’t broke, don’t fix it lol. Thanks for your reply
Hi Karolyn, How are you? I like to watch your UA-cam videos for the cake.Do you know how to make eggless cake with soft texture..Please Please let me know. Thanks
Should the ingredients be room temperature or cold out of the refrigerator is ok?
It's recommended to add room temp ingredients. But I don't like how the sour cream gets runny when it warms up. And I don't like keeping milk out of the fridge too long. So the eggs are the only thing that I'll add at room temp. And I haven't had issues with it!
Yay now I know what to use my extra yellow cake box mix. I prefer box mix because you can make any flavor from using one box cake mix.
Also I agree I call them jimmies and I’m from Texas lol. Also for my cupcakes I think that explains why my cupcakes are flat because I didn’t whip them high enough! Can this also help if your cake is too sugary? Because my box white cake is too sweet when I make it and I don’t like that I have to add a more salt 🧂
I know! So many of the flavors I offer have a yellow mix as a base!
@@KarolynsKakes what speed do you mix this on, it didn’t rise much for me when I made it on 11x15 cake pan I was afraid I’ll get air bubbles? Also I tried this recipe with melted butter and it taste soo good I couldn’t stop licking my soon lol
@@ODY0319 I mix it at like the halfway mark on the mixer. When you bake in sheet pans, do you wrap the outside with wet strips? I cut a towel in strips and wet with cold water and wrap it around the outside of the pan. And I use the nails in the middle. It helps the cake to rise evenly.
Next time I do it, I will film it.
@@KarolynsKakes half way like 6 speed? And I didn’t add strips but it didn’t rise much but it was 2 inches but it wasn’t bad at all just think I should use another box because it was a 11x15
@@ODY0319 it's like 5 speed. And, duh, I totally was thinking you were doing a 1/4 sheet, but you were doing 1/2 sheet. And, yes, that requires more batter. I use like 1 and a half to 1 and 3/4 cake batter to fill that pan.
KK .. new sub here, just stumbled on your channel😃Would this work for Betty Crockers red velvet cake also?
Love your upbeat personality btw👍
Thank you honey! And yes it does, I have a tutorial showing how I do it with BC red velvet!
@@KarolynsKakes .. you’re a sweetheart Miss Karolyn. I didn’t expect a reply really as I could imagine how busy you are. Thank you, I will head over to watch it!🙏🏻❤️
Does it have to be yellow cake? I have Betty Crocker white cake.
You can use white cake mix too!
Hi Karolyn, I get these awful craters not all the time but I do get them a lot in my cakes and it really doesn’t matter I’ve tried using both scratch and box. I have everything at room temperature and I still get these craters. Do you have an idea how to stop this? Yes, I have tried banging the pans so that the air bubbles come to top and still! 😭
How long do you mix the batter?
Do you let the batter sit too long before you get it in the oven?
@@KarolynsKakes well when its scratch not long but when its box I do whatever, lol. I did see in the video about whipping it longer I have not tried this yet for craters! And no I never let it sit I put it in the oven right away
@@delilahs1099 try mixing the batter on medium-high for 90 sec to 2 min and see if that makes a difference. It makes the batter so smooth!
You’re so funny 😂 👍👍👍
💜💜
What can I use instead of the sour cream?
Full fat greek yogurt 🙂
Can this be baked in a bundt pan?
Yes! When I bake in a bundt pan, I reduce the temp to 335F and use my convection fan (not necessary to use the fan if you don't have that.)
Thank you!!
Would this work with a chocolate cake mix?
Yes it does! Here ya go!
ua-cam.com/video/CWKKOZbRxdg/v-deo.html
Is that all purpose flour or self rising
All-purpose flour
@@KarolynsKakes I thought so, just wanted to make sure, than you
Please do a pistachio cake?
I've never made a pistachio cake! That sounds amazing though. I'll see if I can come up with something when I get a little free time!
How long do you let the cake layers cool before turning out on the plastic wrap? It looks like they are pretty hot. Lol
About 5 minutes or so!
@@KarolynsKakes Thank you!
You have a convection oven so you don’t need the pans- the fan distributes the heat.
I know I just have had the pans there for so long that I just leave them there! 🤣🤣
How about cupcakes? My cupcakes have a beautiful dome in the oven but once they’re cool…they’re flat😩
I actually prefer them to be flat so they are more uniform when you frost them! There are a few things you can do though. First of all, if you mix the batter too long, that air will eventually escape and cause it to fall. I've also heard that some people start baking cupcakes at a higher heat (like 400F) for 5 minutes, then reduce it to 350F for the remaining time. I never have done that myself, so I'm not sure how much more time at 350 you would bake it. If you try it, please let me know how it turns out!
👍❤️