Wednesday, October 1, 2008
Alright all you bakers. I need help. Heidi's birthday was this past Monday and we had chocolate cake (not homemade) with cream cheese frosting (homemade). I think the frosting was alright but not as exciting as I'd hoped it would be. The cake was awful. Boxed cake mixes are usually fine. Maybe it was my pregnant taste-buds. I don't know. But it was fluffy and had no real substance to it.
Autumn's birthday is on Sunday and I have to redeem myself. No one else had problems with Heidi's cake -- but I can't eat another bite of it and I was looking forward to good cake this week.
So here's where ya'll come in. How do you make a box-cake taste more substantial? More homemade? Because I'm not up for making a cake from scratch. They just never work out for me. Plus, I've already bought a vanilla cake, as Autumn requested (and she's requested pink frosting). I've heard you can add sour cream and pudding. Does it really work? How does it change it? And what makes a frosting taste good? So many have way too much sugar. I usually do the Betty Crocker buttercream frostings and they taste okay, but I want something that tastes really good.