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To create a stable wedding cake, you have to firm up cake mix while still maintaining that moist and delicious flavor. Depending on the brand of cake mix used, the recipe can be modified with a few simple additions.
Though cake mixes have come a long way over the past few years, they are still very delicate and moist when baked. To create a stable wedding cake, you have to firm up cake mix while still maintaining that moist and delicious flavor.
Vanilla – A good quality vanilla will make a huge difference in anything you make. Premium vanilla can be expensive, which is why I make my homemade vanilla extract, bean paste or sugar. All-purpose flour – Yes, regular plain flour (maida) is all you need for this cake.
Combine one Betty Crocker cake mix, 2 eggs, 2 egg yolks, 1/3 cup vegetable oil, 1oz. chocolate or vanilla pudding mix and 1 1/4 cup milk into a bowl. Milk will add density to the cake mix and eggs contain protein, which will firm up the texture.
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