I am not a good baker. I always used the box cake hacks Nicole recommended for 30 years. Milk, butter, 1 extra egg and vanilla extract. My family always thought my cakes were homemade. They were. I made them in my home.
I'm just an old guy who has made cakes from scratch instead of mixes and I think it's a no brainer. Scratch cakes are denser and not as airy, that's why I personally prefer them. Plus they're just as quick to make if you have the right tools (measuring cups/spoons) and a little technique from having made them before. I don't even use a mixer, one bowl and a really solid silicone spatula (kind of in the shape a a ruler) Strangely though, I prefer cheap ice cream as opposed to the good stuff because the cheap stuff is full of air. Go figure.
I’m not impressed by anything. I’m disappointed that the “average” person is not discerning enough about quality to know the difference. That’s where we are these days. Still, if you feel like it’s easier to use the mix and your friends and family will be just as happy, go for it I suppose.
those are all great hacks. I've got one to add. Sift your cake mix and mix all dry and wet ingredients separately first before blending. thanks for posting.
I used to watch Samantha Brown. Food tasting is one Job, I really wish I had. I would watch other tasters programs as well. But every time I saw Samantha Brown, I used to say that woman stole my job. That is a dream job. The People you meet the aromas the taste of happiness. What a wonderful job.
I’m so glad you told of mayonnaise. I taught my son this trick. And he learned to beat the whites and yellows of eggs separately then beat together until foamy and fluffed a bit. His cakes are better than mine now. And people request him to make cakes. Yes people turn noses up at this but I’m telling you, it doesn’t add a mayonnaise flavor at all. But a rich moist cake that’ll keep you coming back for more. He uses 3 heaping spoonfuls
@@mignondee same here! Another good way to use mayo, you might think I'm nuts, lol, but sometimes I add a couple heaping tablespoons to my mashed potatoes! Might sound awful but it's really good, makes them so creamy.
I use the Duncan Hines lemon cake and I jazz it up with lemon juice, some grated lemon peel, and instant lemon pudding, turns out great. I also make a glaze using confectioners sugar a bit of lemon juice, and grated peel. Turns out great.
I won second place at my state fair with a boxed cake mix. They never knew it was a mix! Lol Triple Chocolate cake with raspberry jelly filling and dark chocolate ganache.
I'm another Poppy Baker! Started last year during lockdown. Every Sunday the grandkids look forward to a new dessert from Poppy. We also have a short Bible story and a short patriotic lesson.
With buttercream frosting I started sifting the powdered sugar and it is much smoother and creamier. Well worth the extra step even if the lumps in the powdered sugar seem to eventually blend in if you don’t sift.
Thanks for the tips, I enjoy baking and homemade is definitely worth the effort, but sometimes time and money dictate a quick fix and I'm always looking for ways to improve the flavor when doing so, so this video was great.
i LOVE box mix. don’t care that i grew up working in my family’s iconic philadelphia bakery. there’s no award for “i have more refined taste buds than you.” if you love it you love it so eat it
This is sooo true. I never frost a cake when I haven’t first frozen the layers. When you wrap in plastic wrap when “almost” cooled and then freeze, it forms ice crystals in cake. When you take out to frost, those ice crystals melt back into cake making it moist. I always freeze after wrapping in cling wrap and put back in cake pan so they stay super flat. That way no need to thaw before frosting
I grew up on Duncan Hines boxed cake mixes. Never thought I was missing out, with a few exceptions when an experienced baker made a very exceptional cake from scratch cake. Otherwise, Duncan Hines was and has been fine with me.
Duncan Hines French vanilla is one of the best! I've always used the butter and the milk I never used an extra egg and I get a win all the time when I use it for a cannoli cake!
Box cake is no fail and convenient way to use, not to mention very delicious. Homemade cakes made with milk products such as butter, milk, youghurt, sour cream, ect usually become tough and dense specially when refrigerated.
I remember a family birthday where I thought the cake was so delicious and asked my aunt about how she made it so moist. She said it was one of the box mixes that come with pudding.
This is my favorite box cake mix. It makes a terrific banana nut, blueberry poppyseed, carrot or zucchini pineapple breads. All I've ever added was milk, eggs and sometimes the butter. Her other suggestions are wonderful!! Also, there is a Pampered Chef recipe that uses boxed cake mix for cookie gun cookies that taste like the butter cookies in the blue tin you see around the holidays.
Thanks for this comparison. It is so true, I always gussy up cake mixes, using all your suggestions but not all at same time. I just recently tried the sour cream and that flavor and texture was amazing! Great video, thank you.
Excellent video! Thanks for the tips to jazz up a box mix, Im definitely going to give this a try. Also, I struggle with the speaking (intro/out-ro) parts of my cooking videos, its good that you show that side of your out-takes. Shows us how natural it is to be anxious/nervous in front of the camera.
@@Demebeso714 exactly. And you can leave out all the grasp that they put in box mixes. Ugh. I don't care how appealing they might look, they are filled with junk, crappy ingredients. Only box mixes I've ever bought (for doctored up recipes that call for mixes) are organic cake mixes. At least those don't have scary ingredients.
Late 3 years to the cake box party. I recently whipped up a Dundee fruit cake using Duncan Hines yellow by shifting in one cup all purpose flour into the mix, half cup almond flour, 2 cups dried fruits mix with citrus peels and spices, 4 eggs, half cup chopped slivered almonds, half cup orange juice, half cup sour cream and 1 cup of melted butter. Came out really good. Taste wonderful indeed.
This was fun to watch, I also grew up on Duncan Heines, but my mother was European so when she baked- it was if the hook, all her cooking and baking was from scratch, only once in a while she'd make a DH cake 🤗💜🌷
I've replaced the water with whole milk and it turned out great. I imagine that 2% might have worked almost as well but skim milk probably would have been no different than water. My aunt always used sour cream and her cakes were delicious. I've made cakes from scratch and from a box. I don't think there's any shame in that.
I made cupcakes from scratch once to take to a get-together....they turned out like hockey pucks. Thankfully, I had time to run to the store and picked up a box of Duncan Hines to the rescue.
Ermagersh ... sounds delish !!! I've got everything for the chocolate cake 'n Kahlua [ 'n wish I had everything to make the Lemonchello !!! ] BTW ... adding mayo is "trick" used by my friend for decades ... she is very successful caterer in Miami Beach !
@@robind8149 1box German Chocolate Cake Mix 1c sour cream 1pkg (3.4oz) instant chocolate pudding mix 4 lg eggs 1/2 C Veg Oil 1/2C Milk 4tbs Kahlúa (Coffee) 6oz chocolate Chips Glaze: 1/2C Whipping Creme 1C chocolate chips Preheat oven to 350 Grease & Flour a10-in Bundt Pan Mix liquid ingredients in a large bowl Mix dry ingredients in a medium bowl Add to liquid ingredients in small batches & mix well Fold in chocolate chips last Bake for 45-50 min Allow to cool before removing from the pan Icing: Place cream & chips in a small pot over medium heat & stir until smooth. While warm drizzle over the top of cooled Bundt pan. It also works in the microwave
In 1961 I was adding a stick of butter and extra flavoring to cake mixes. Pudding cake recipes were the latest thing. Time flies! Enjoyed your ideas. Yum!
I learned from my aunty to make the make from scratch, set aside, then make the box according to directions and then mix them all up together, then bake. Yummy trick. The made from scratch mix overpowers the box.
I'm NOT A BAKER, so I'm going to make the Duncan Hines Lemon Supreme and jazz it up with zest, lemon juice, melted butter, the pudding, and extra eggs, then into a Bundt pan. I'll make my own glaze adding fresh lemon juice and zest to the confectioners sugar and cross my fingers for my friends' sons' graduation party coming up soon!! Thanks so much for these great tips.
Loved this video! Homecakes is its own class flavor and cake density. However the added ingredients are clever and makes me say crap how common I didnt figure that out. So smart!
Me too! I enjoyed the video and couldn't help but feel connected to the host. She has such a warm and genuine personality. It is nice to see authenticity on YT and such a rare thing these days. Looking forward to checking out more content from this channel.
Good job! I am a bonafide baked goods snob, I always make my baked goodies from scratch, but every once in a while I get a hankering for that naughty boxed white cake taste from childhood- but I can’t stand the dry crumbly texture! Gonna try a few of your hacks tomorrow! I think I’m gonna try buttermilk tho- and butter to see if that might not fix the texture a bit more to my liking, Thanks!
Made it! So I substituted some organic soured milk (essential buttermilk) I had for water -organic butter for the oil it asks for, organic whole eggs instead of just the whites- and a teaspoon of organic vanilla. It whipped up very nicely - thicker smoothness more like a scratch cake, which I was excited for- and it baked up better looking than the box one would! A much denser crumb not gummy and very moist. I reduced about 1/2 c of pineapple juice- dash of lemon juice, nutmeg and ginger- and oh yes about a 1/3c powdered sugar to thicken and curb a bit of bitterness of pineapple and lemon juice. Turned out great -Thanks for your suggestions! 😋✨
I loved the honest feedback sharing. Great video. Im trying the hack now with a Duncan Hines yellow cake 🍰 (minus the box of pudding) adding sour cream and vanilla then enhancing the egg quantity and. Using milk 🥛. I will let you know how the keto cake turns out.
yellow cake mix: pureed apricots and juice from apricots, solo almond filling (use like pudding) press halved, well drained, apricot slices into top of cake 1/2 way through baking. Dust with powdered sugar after cake is baked
I'm about to try a boxed chocolate cake with buttermilk, an extra egg, vanilla bean and browned butter. Fingers crossed it comes out yummy 😋 Thanks for these tips!!! Also, I'm making 7 minute frosting for the top.
Great video Nicole! Fun to watch. I would like to suggest instead of using regular eggs use brown ones. You want need to add any extra eggs because the brown ones will make the cake very rich and moist. I know this from experience baking cakes from scratch. I know some people today will say there is no difference between brown and white eggs but what do they know. They obviously don't bake from scratch and probably can't even boil water! LOL Your cakes look delicious by the way.
One tip if you're baking at high elevation, as I am, and have trouble with cakes (box or homemade) collapsing in the middle during baking. Add 1/2 cup of flour to your box mix or recipe. I got this tip from a local baker and it really works.
If it's anything but chocolate, I use seltzer instead of water (flavored when appropriate). It gives the cake extra rise and lightness that I really like. If it's chocolate, I use black coffee. And, in between the layers, I like using fruit pie filling instead of icing. It's unexpected and really nice.
Omg😲😲😲😲I never bake and this is why. Without listening thru till the end, I used almost EVERY SUBSTITUTE you listed and right now my cake is baking and without any nonstick spray! Once again I've made a MESS. I'll post the pics and how it tastes just for a good laugh. Btw..I made a strawberry 🍓🍓🍓 cake. I added vanilla instant pudding after adding the eggs and milk to the dry ingredients. Hahahaha this should be interesting.
I have been doing this for years, frosting too, and everyone thinks I make homemade cakes. They're really good! I have to admit though, I use to make from scratch and there is a big difference in texture and taste and it's much better.
To her first recipe - Add a cup of flour- then 2 additional eggs- 1/4 more milk- 1 stick of butter softened- 1/4 cup mayo. This will make a bigger cake plus firm it up. Several years ago cake box company's shrunk the amounts to keep them inexpensive. The box cake in the 1950 and 1960 had more volume. All this does is put that back.
Ok, so that would be 1 box cake mix 1 cup cake flour 3/4 cup sugar 5 eggs plus 1 yoke 1&1/4 cups milk 1&1/3 sticks butter 1/2 cup sour cream 1/4 cup mayo? That seems like a lot of ingredients, especially the eggs, you sure Fred?
I guess they are professionals for a reason. They probably can smell it as well. I would probably think they all taste the same! :) I love cake! I will definitely try your hacks. Even just changing milk for water, adding another egg and a little more vanilla. I like adding almond extract. It seems to make everything better!
Duncan Hines is supreme. Never fails me. The Devils Food flavor is perfect without adding anything! In fact, as an experiment, I did cake hacks but found they made the cake texture too dense! Did not improve anything. With the Vanilla, I do use butter, but some oil. Add Vanilla, add 2 T. of dry Vanilla pudding mix. Yum.
I am not a good baker. I always used the box cake hacks Nicole recommended for 30 years. Milk, butter, 1 extra egg and vanilla extract. My family always thought my cakes were homemade. They were. I made them in my home.
😆😆😆
I like that. Lol homemade, made in my home.
Lol
❤❤❤
😂😂😂😂😂😂😂😂
I am impressed with how much the professional tasters can detect!!!
I'm just an old guy who has made cakes from scratch instead of mixes and I think it's a no brainer. Scratch cakes are denser and not as airy, that's why I personally prefer them. Plus they're just as quick to make if you have the right tools (measuring cups/spoons) and a little technique from having made them before. I don't even use a mixer, one bowl and a really solid silicone spatula (kind of in the shape a a ruler) Strangely though, I prefer cheap ice cream as opposed to the good stuff because the cheap stuff is full of air. Go figure.
I make cakes from scratch and I can tell the difference in a homemade cake or one from a box with ingredients added.
@@lindasolomon9348 which taste better, in your opinion? I don't know if I could tell the difference but I have to guess the homemade one is better.
Love that cheap ice cream with my cake too as opposed to gourmet stuff. Thought I was the only one!
I’m not impressed by anything. I’m disappointed that the “average” person is not discerning enough about quality to know the difference. That’s where we are these days. Still, if you feel like it’s easier to use the mix and your friends and family will be just as happy, go for it I suppose.
those are all great hacks. I've got one to add. Sift your cake mix and mix all dry and wet ingredients separately first before blending. thanks for posting.
Great tip!
I think boxed mixes are very good
@@gloriafloyd9769 I think they're great too. It's the prepared icing I can't stand.
@@Jannie227 Exactly! Can we please get a hack for that disgusting store bought icing?! *bleck*
I did see a hack once on UA-cam but didn’t try it as I can’t stand those bought icings either, ladies.
A professional taster? My dream job!😱😱😱
Wait are you joking 🙃 or are you saying it for reals if reals 😐
ME TOO
Where can I sign up, my tastebuds are ready.
I used to watch Samantha Brown. Food tasting is one Job, I really wish I had. I would watch other tasters programs as well. But every time I saw Samantha Brown, I used to say that woman stole my job. That is a dream job. The People you meet the aromas the taste of happiness. What a wonderful job.
It's amazing how the tasters are not really big 👌
I’m so glad you told of mayonnaise. I taught my son this trick. And he learned to beat the whites and yellows of eggs separately then beat together until foamy and fluffed a bit. His cakes are better than mine now. And people request him to make cakes. Yes people turn noses up at this but I’m telling you, it doesn’t add a mayonnaise flavor at all. But a rich moist cake that’ll keep you coming back for more. He uses 3 heaping spoonfuls
You think mayonesse is better than 1/2 cup sour cream ?
Mayonnaise would’ve stumped them. I add it in place of eggs.
@@mignondee same here! Another good way to use mayo, you might think I'm nuts, lol, but sometimes I add a couple heaping tablespoons to my mashed potatoes! Might sound awful but it's really good, makes them so creamy.
I’m toying with the idea of using apple sauce instead of oil or butter but then adding a couple tablespoons of Mayo for flavor. 🤔
@@MM-yb2fy so, use sour cream, in place for milk?
I use the Duncan Hines lemon cake and I jazz it up with lemon juice, some grated lemon peel, and instant lemon pudding, turns out great. I also make a glaze using confectioners sugar a bit of lemon juice, and grated peel. Turns out great.
Yes!
Sods so good if you like lemon flavor.
Woo-Hoo!!!
I love 🍋🥰
Thay sounds yummy. I love lemon. I also love lemon bars
I won second place at my state fair with a boxed cake mix. They never knew it was a mix! Lol Triple Chocolate cake with raspberry jelly filling and dark chocolate ganache.
Woah - awesome!
They do now. 😂🤣😂🤣
@@myrecipes would you please tell me how to make a Sacher Torte from a box cake mix, and how to make the glaze and the filling?
@@snooooopycomehome 😂😂😂😂
@@snooooopycomehome 😲🤣😂
I'm a rookie Grandpa Baker and I learned so much from watching this now time to test these hacks on my 12 grandchildren professional eaters 😂😂
I'm another Poppy Baker! Started last year during lockdown. Every Sunday the grandkids look forward to a new dessert from Poppy. We also have a short Bible story and a short patriotic lesson.
With buttercream frosting I started sifting the powdered sugar and it is much smoother and creamier. Well worth the extra step even if the lumps in the powdered sugar seem to eventually blend in if you don’t sift.
I've secretly used about half of those ! Thanks for another batch of secret ingredients. You are incredibly easy to listen to..
Thanks for the tips, I enjoy baking and homemade is definitely worth the effort, but sometimes time and money dictate a quick fix and I'm always looking for ways to improve the flavor when doing so, so this video was great.
Awesome! Thanks for commenting
i LOVE box mix. don’t care that i grew up working in my family’s iconic philadelphia bakery. there’s no award for “i have more refined taste buds than you.” if you love it you love it so eat it
Hey, this was fun to see if these ladies could choose the homemade cake. They, all three cakes, looked delicious!
I have also found that if you make them and freeze the layers for later when needed, thaw and then add the icing, the cake is so much moister.
This is sooo true. I never frost a cake when I haven’t first frozen the layers. When you wrap in plastic wrap when “almost” cooled and then freeze, it forms ice crystals in cake. When you take out to frost, those ice crystals melt back into cake making it moist. I always freeze after wrapping in cling wrap and put back in cake pan so they stay super flat. That way no need to thaw before frosting
If you grew up with boxed cake mix, you end up loving it more than homemade
I grew up on Duncan Hines boxed cake mixes. Never thought I was missing out, with a few exceptions when an experienced baker made a very exceptional cake from scratch cake. Otherwise, Duncan Hines was and has been fine with me.
GoGreen1977 try making cake from scratch, you will forget about cake box
Duncan Hines French vanilla is one of the best! I've always used the butter and the milk I never used an extra egg and I get a win all the time when I use it for a cannoli cake!
That's because the cannoli cake requires a lot of extra work! Otherwise I love making a homemade cake!
Box cake is no fail and convenient way to use, not to mention very delicious. Homemade cakes made with milk products such as butter, milk, youghurt, sour cream, ect usually become tough and dense specially when refrigerated.
It’s funny how I’m the exact opposite of you. Lol. I’m fine with the made from scratch but has been impressed with the box.
I love watching your videos! With your facial expressions, added sounds, and witty comments...it just makes me happy! Great hacks and recipes too! lol
This was fun to watch. Thank you. I like that you had guests. That's really cool.
Great tips! Especially the addition of puddings!
Glad you like them!
I remember a family birthday where I thought the cake was so delicious and asked my aunt about how she made it so moist. She said it was one of the box mixes that come with pudding.
It's the cornstarch that contributes to a cake's lightness.
Thats it....I am going to start my baking season.....in the middle of a heat wave.......Those cakes look so good!!!!
Sounds great! Good luck!
This is my favorite box cake mix. It makes a terrific banana nut, blueberry poppyseed, carrot or zucchini pineapple breads. All I've ever added was milk, eggs and sometimes the butter. Her other suggestions are wonderful!! Also, there is a Pampered Chef recipe that uses boxed cake mix for cookie gun cookies that taste like the butter cookies in the blue tin you see around the holidays.
What are gun cookies?
@@jewellevy cookie press..I believe
Thanks for this comparison. It is so true, I always gussy up cake mixes, using all your suggestions but not all at same time. I just recently tried the sour cream and that flavor and texture was amazing! Great video, thank you.
Have you used mayo ? Compared to sour cream?
Sour cream instead of what?
@@sandratorres5633 In addition to
The 3rd tast tester... her hair is fantastic! Just beautiful. Enjoyed the cake hacks and got a style bonus! Thanks for sharing 😊
Excellent video! Thanks for the tips to jazz up a box mix, Im definitely going to give this a try. Also, I struggle with the speaking (intro/out-ro) parts of my cooking videos, its good that you show that side of your out-takes. Shows us how natural it is to be anxious/nervous in front of the camera.
Love your approach. Not too complicated or problematic just practical.
I have used these hacks and my husband begs for me to make one right after the other! Delicious! 😋
Great video! Many people will never know that there are MANY famous bakeries in NY City use Box cake mix!
Makes no sense
If you have to add all that just make a cake the old fashioned way
@@Demebeso714 exactly. And you can leave out all the grasp that they put in box mixes. Ugh. I don't care how appealing they might look, they are filled with junk, crappy ingredients.
Only box mixes I've ever bought (for doctored up recipes that call for mixes) are organic cake mixes. At least those don't have scary ingredients.
Yep, they come in massive bags rather than boxes.
I always do butter, sour cream, milk in my box cakes. Tried 7up in a pound cake, will try the coffee in my chocolate cake. Thx...
Sounds great!
Late 3 years to the cake box party. I recently whipped up a Dundee fruit cake using Duncan Hines yellow by shifting in one cup all purpose flour into the mix, half cup almond flour, 2 cups dried fruits mix with citrus peels and spices, 4 eggs, half cup chopped slivered almonds, half cup orange juice, half cup sour cream and 1 cup of melted butter. Came out really good. Taste wonderful indeed.
This was fun to watch, I also grew up on Duncan Heines, but my mother was European so when she baked- it was if the hook, all her cooking and baking was from scratch, only once in a while she'd make a DH cake 🤗💜🌷
This was so much fun to watch. Great tips. Thanks for sharing this video. 😀
I could listen to your accent all day...
Great video, thank you!
I used some of your hacks with a $1.00 box of chocolate cake from Walmart and it turned out amazingly well!! Thanks 😊😊😊
The first taster was awesome!👏
My Mom made the best box cakes. She used a lot of these tricks. Thanks for sharing
Professional cake tester 😍 what a wonderful job to have.
I've replaced the water with whole milk and it turned out great. I imagine that 2% might have worked almost as well but skim milk probably would have been no different than water. My aunt always used sour cream and her cakes were delicious. I've made cakes from scratch and from a box. I don't think there's any shame in that.
Agreed! And thanks for the insights :)
Use butter instead of oils.
I made cupcakes from scratch once to take to a get-together....they turned out like hockey pucks. Thankfully, I had time to run to the store and picked up a box of Duncan Hines to the rescue.
I know this was a long time ago, but this video has helped me, and just having all three different cakes and having people taste them was perfect! 😊
Wow! This was so awesome to watch! Thank you! I was entertained while learning! lol
It's homemade if I made it at home.... southern girl.❤️✝️🕊️♥️😝
Period
😂😂
Agreed!
Yep
Thank you 💁🏼♀️
I’ve used that recipe for years now but with chocolate cake mix w/Kahlúa and Lemon cake mix w/Lemonchello
Sounds great!
Ermagersh ... sounds delish !!! I've got everything for the chocolate cake 'n Kahlua [ 'n wish I had everything to make the Lemonchello !!! ] BTW ... adding mayo is "trick" used by my friend for decades ... she is very successful caterer in Miami Beach !
Donna Maria Dixson - May I please ask what exactly goes into the chocolate mix/Kahlúa combo... and in what amounts? I definitely want to try it!!!😋
@@robind8149
1box German Chocolate Cake Mix
1c sour cream
1pkg (3.4oz) instant chocolate pudding mix
4 lg eggs
1/2 C Veg Oil
1/2C Milk
4tbs Kahlúa (Coffee)
6oz chocolate Chips
Glaze:
1/2C Whipping Creme
1C chocolate chips
Preheat oven to 350
Grease & Flour a10-in Bundt Pan
Mix liquid ingredients in a large bowl
Mix dry ingredients in a medium bowl Add to liquid ingredients in small batches & mix well
Fold in chocolate chips last
Bake for 45-50 min
Allow to cool before removing from the pan
Icing:
Place cream & chips in a small pot over medium heat & stir until smooth. While warm drizzle over the top of cooled Bundt pan. It also works in the microwave
Better Than Sex Cake
I’m going to use these ingredients on the next cake I make! Super excited and I’m a professional Eater too!!!!
professional taste tester were amazing!!! you did a awesome video!!!
Just watched your cake hack video. Delightful. Learned some great tricks and was entertained at the same time. thanks
Glad you enjoyed it!
In 1961 I was adding a stick of butter and extra flavoring to cake mixes. Pudding cake recipes were the latest thing. Time flies!
Enjoyed your ideas. Yum!
I learned from my aunty to make the make from scratch, set aside, then make the box according to directions and then mix them all up together, then bake. Yummy trick. The made from scratch mix overpowers the box.
Ps. I’m gonna call you Betty cause your hacks look real good.
That's a great idea!
LOL! Thanks!
I'm NOT A BAKER, so I'm going to make the Duncan Hines Lemon Supreme and jazz it up with zest, lemon juice, melted butter, the pudding, and extra eggs, then into a Bundt pan. I'll make my own glaze adding fresh lemon juice and zest to the confectioners sugar and cross my fingers for my friends' sons' graduation party coming up soon!! Thanks so much for these great tips.
That was awesome ♥️. My mom always made Homemade cakes.♥️. Sometimes jazzed up boxed cakes.
Loved this video! Homecakes is its own class flavor and cake density. However the added ingredients are clever and makes me say crap how common I didnt figure that out. So smart!
Interesting! I'm definitely going to jazz up a box cake!
I really like the host she can appeal to every one . Blessings to your channel.
Me too! I enjoyed the video and couldn't help but feel connected to the host. She has such a warm and genuine personality. It is nice to see authenticity on YT and such a rare thing these days. Looking forward to checking out more content from this channel.
Thank you, I am going to try all of these.
Wow! Thanks for the tips!
I'm so going to use these hacks! Thanks
Wish I had seen this video last month when I made a box cake for my birthday. I'm sure it would have tasted even more awesome!
Next time!
Your shows are FANTASTIC !
This was a very FUN video. Thanks for sharing the hacks.
Good job! I am a bonafide baked goods snob, I always make my baked goodies from scratch, but every once in a while I get a hankering for that naughty boxed white cake taste from childhood- but I can’t stand the dry crumbly texture! Gonna try a few of your hacks tomorrow! I think I’m gonna try buttermilk tho- and butter to see if that might not fix the texture a bit more to my liking, Thanks!
Made it! So I substituted some organic soured milk (essential buttermilk) I had for water -organic butter for the oil it asks for, organic whole eggs instead of just the whites- and a teaspoon of organic vanilla. It whipped up very nicely - thicker smoothness more like a scratch cake, which I was excited for- and it baked up better looking than the box one would! A much denser crumb not gummy and very moist. I reduced about 1/2 c of pineapple juice- dash of lemon juice, nutmeg and ginger- and oh yes about a 1/3c powdered sugar to thicken and curb a bit of bitterness of pineapple and lemon juice. Turned out great -Thanks for your suggestions! 😋✨
I loved the honest feedback sharing. Great video. Im trying the hack now with a Duncan Hines yellow cake 🍰 (minus the box of pudding) adding sour cream and vanilla then enhancing the egg quantity and. Using milk 🥛. I will let you know how the keto cake turns out.
well???
@@chaoswitch1974 I sure hope she survived the pandemic?
Great video Nicole!
yellow cake mix: pureed apricots and juice from apricots, solo almond filling (use like pudding) press halved, well drained, apricot slices into top of cake 1/2 way through baking. Dust with powdered sugar after cake is baked
These professional tasters amazes me.
I'm about to try a boxed chocolate cake with buttermilk, an extra egg, vanilla bean and browned butter. Fingers crossed it comes out yummy 😋 Thanks for these tips!!! Also, I'm making 7 minute frosting for the top.
Great ideas! Thank you!
I've done a few of these and it's been so helpful
Cool! Thanks for sharing with us
I use mayo and its AMAZING!! THANKS. 👍
Great to hear!
How much do you use for one box cake?
1 cup Hellmans mayo..
@@lilcowgirlsluvr thank you!
@@reesej7279 your welcome. I can give u Great chocolate cake recipe that is BETTER than any bought cake.
Excellent new tips!
Very..very I formative..thank you
Great video Nicole! Fun to watch. I would like to suggest instead of using regular eggs use brown ones. You want need to add any extra eggs because the brown ones will make the cake very rich and moist. I know this from experience baking cakes from scratch. I know some people today will say there is no difference between brown and white eggs but what do they know. They obviously don't bake from scratch and probably can't even boil water! LOL Your cakes look delicious by the way.
You are very right....and room temp
Oh wow I learned a lot in this video about homemade vs boxed
Thank you so much for sharing your idea with us
Great video finally figured the bell , how to click it! ….. it took a while! Entertaining video!
One tip if you're baking at high elevation, as I am, and have trouble with cakes (box or homemade) collapsing in the middle during baking. Add 1/2 cup of flour to your box mix or recipe. I got this tip from a local baker and it really works.
I did some of your hacks and it turned out GREAT! Thanks for the tips :)
Great ideas, I’ll need to save this vid😃
If it's anything but chocolate, I use seltzer instead of water (flavored when appropriate). It gives the cake extra rise and lightness that I really like. If it's chocolate, I use black coffee. And, in between the layers, I like using fruit pie filling instead of icing. It's unexpected and really nice.
Your videos are fun. Thank you!
Omg😲😲😲😲I never bake and this is why. Without listening thru till the end, I used almost EVERY SUBSTITUTE you listed and right now my cake is baking and without any nonstick spray! Once again I've made a MESS. I'll post the pics and how it tastes just for a good laugh. Btw..I made a strawberry 🍓🍓🍓 cake. I added vanilla instant pudding after adding the eggs and milk to the dry ingredients. Hahahaha this should be interesting.
I want a bite of all three!!! I love cake!
I have been doing this for years, frosting too, and everyone thinks I make homemade cakes. They're really good! I have to admit though, I use to make from scratch and there is a big difference in texture and taste and it's much better.
To her first recipe - Add a cup of flour- then 2 additional eggs- 1/4 more milk- 1 stick of butter softened- 1/4 cup mayo. This will make a bigger cake plus firm it up. Several years ago cake box company's shrunk the amounts to keep them inexpensive. The box cake in the 1950 and 1960 had more volume. All this does is put that back.
I'm JUST starting to learn, so I apologize for the dumb question. Self rising or all purpose flour? Thanks!
@@marnak24 I use cake flour but all-purpose will work.
I know this is an old post, but shouldn't you add more sugar as well, will it be sweet enough?
@@eliciasmith2488 the recipe hack I used added 3/4-1 cup of sugar.
Ok, so that would be
1 box cake mix
1 cup cake flour
3/4 cup sugar
5 eggs plus 1 yoke
1&1/4 cups milk
1&1/3 sticks butter
1/2 cup sour cream
1/4 cup mayo?
That seems like a lot of ingredients, especially the eggs, you sure Fred?
Very helpful, exactly what I needed
Thanks for the tips 👍🏼
Any time!
I love that you say butter instead of oil. I hate oil in my cake.
Loved this video and how fast your said everything. Others will make you go through 20 minutes to get all the tips
This was Super Cool! I enjoyed the entire experiment.#1👍
Thanks for your tips😻
I guess they are professionals for a reason. They probably can smell it as well. I would probably think they all taste the same! :) I love cake! I will definitely try your hacks. Even just changing milk for water, adding another egg and a little more vanilla. I like adding almond extract. It seems to make everything better!
Duncan Hines is supreme. Never fails me. The Devils Food flavor is perfect without adding anything! In fact, as an experiment, I did cake hacks but found they made the cake texture too dense! Did not improve anything. With the Vanilla, I do use butter, but some oil. Add Vanilla, add 2 T. of dry Vanilla pudding mix. Yum.
This was good lol, I really enjoyed this.
I have it in the oven, as I write this... It's 88 degrees today, but Don't care... A C helps.. Genius !!!!! 🎂 🎂 😋
Nice! Thanks for checking us out!
I so love this video, your amazing!
If I can be a professional food taster. I would be so happy 🥰
I add mayo to my biscuits & roll mix!.. they're great.
I watched this vid & used these hacks to make a strawberry champagne cake with strawberry buttercreme frosting for my mom's birthday🎂🍓🍾
Those first two ladies meant business, lol. I was so nervous. Also, if those are Southern accents I hear, how cute.
_🎂🙊🧡_
Loved your hacks.
i learned a lot from this video thank you
Great tips!
Great tips! I normally don’t make boxed cake but I have a box I want to jack up!!