@@danideew2679 I actually need to figure out a good carrot cake recipe! I don't get that request too much. People loooooove red velvet though. Thanks for subscribing!
Karolyn, thank you! I made a 3 tier cake this past weekend and your cake recipes was a hit! My absolutely go to cake mix recipe now for all my cakes now! Thanks for sharing your recipes, You didn’t have to do it but you did and you are a blessing to many of us bakers out there! 😊🥰
I, too, have modified cake mix to make various flavors. But I have found that it works best with the "French Vanilla" cake mix, not the yellow cake mix. The flavors are more "pure" tasting with the French Vanilla cake mix as a base because I find that yellow cake mix has a distinctive "over flavor," or at least it does to my palate. Also, the colors come out truer and prettier with a French Vanilla cake mix as the base . . . such as lemon cake, strawberry cake, orange cake modifications.
You are so right when she said yellow cake mix I was really dumbfounded I thought for sure since she is a professional cake decorator that she would use white or french vanilla not yellow?
Karolyn, this video RIGHT HERE? This is thee “Holy Grail!” The fact that you just made 10 damn cupcake recipes out of 1 box, is FREAKING AWESOME!!! Thank you soooo much!!! ❤
Karolyn - Thanks so much for your help and inspiration! What a brilliant idea to run the chips through the processor. I can’t wait to try some of your flavors!
How do you charge for cakes an do you have trouble with people paying what you as for its a lot of work time an effort an people don't seem to understand that what you do at home is more fresh than what they buy at the store store
I love how easy it is to understand you! And you’re fun to watch. Heck, I had no clue how light or fast to beat your buttercream icing, butter, cake mix, etc. You are awesome!❤️
Awesome thank you so much I’m always baking cupcakes for my granddaughters from scratch but this is easier especially since I can do different flavors. Thanks you 🙌🏼
Love watching your videos. I have learnt so much from you. Your cakes look like works of art., It takes lots of maturity and a big heart for you to share your wealth of knowledge. Thank you!!
Don't be upset if your regular cake doesn't seem to rise as much as it used to. Its not you, it bc the mixes used to be 18 ounces and are now about 15. If you want a bigger cake you might have to use 1and a 1/2 boxes of cake mix. E
My mom always said that using a cake mix according to the instructions was “just a suggested use.” Your video reminds me of my mom’s philosophy on boxed cake mixes.
Yeah show everyone how to use a cake mix with poison in it! Don’t you read ingredients?! I wish ppl would learn! Go back to traditional making of cakes and foods from scratch. Making a cake traditionally does not take much longer.
I bake my pound cakes from scratch and my decorated cakes from a doctored mix. People really love the taste and texture! However, I understand this recipe won't be everyone's cup of tea.
Hi, RU-vid recommended your channel and after watching a couple of your videos I decided to subscribe. I love adding other ingredients to my boxed cake mix to make it taste more bakery like. I enjoyed this video and I may be ordering the wedding cake extract. Sounds yummy! It’s always nice to meet other RU-vidrs with like interests. Hope to see you again soon. Hugs, Dolores 🥰
Someone else said “Jimmie’s”! When I moved to Florida I asked for jimmies on my ice cream and everyone, included my cousins who were with me looked at me like I was brainless.
Wow, I didn’t expect all the flavours to come from the same box! Thanks for clear instructions, including for making a full size cake. Now I have to subscribe! 😃
What a brilliant idea! This was so informative and you made it look so easy! Thank you for going over how much to use for the cupcakes vs a full cake. I'm going to try 5 flavors for our Labor Day bbq: confetti, cinnamon, lemon, chocolate chip, & orange extract.
I will definitely agree with you I'm from your neck of the woods from Jersey and they are not sprinkles they are Jimmy's I totally agree 100% go equals
You definitely can! I don't make white cake just because I like using egg yolks in my cakes. For white cakes, it's recommended to use 4 egg whites in place of the 3 eggs.
i love this video so much! the explanations and ideas are spectacular. i was wondering though, i have a friend who’s vegan and i’d like to make some of these with her. would you know how to make the recipe vegan? thanks for the great content!
I thought you were going to make a boxed cake with a soda pop flavor (I haven’t made them but have seen them advertised) and share 9 other flavor possibilities.
This is a popular wedding cake recipe. But almond flavoring is added. If you add a bit of baking soda, the cakes will not be so light. It's an ok recipe. I've redone it wih a few changes. Also, add melted butter. I am enjoying your videos, very informative.
Hi your Videos are so educational I've been decorating cakes and making cookies for about 15 years not full time but lately in the past 10yrs I've gotten into it more this is my Extra financial help money and has helped me as a Therapy since I became a Widow 10yrs ago.. I have a question on how to use Fresh Bananas to make a Banana Nut cake. I do use Box cake mixes but I'm going to try your method on the ingredients . Back to the Banana Cake my cake comes out Very Dense and so flavorful but I'm looking for a solution on how to make it Airy n Fluffy and not so dense and still use Fresh Bananas. HELP!!
@@KarolynsKakes Thanks Karolyn.. I'm going to try your method on cutting back the milk with and adding the pureed bananas. Your Awesome I'm sure it'll be So Yummy😋. I'll let you know how it comes out Thanks again. 👍🎂
It’s so nice to see a box cake mix back that doesn’t require swapping oil for butter!!! I despise using 2 sticks of butter for less than 24 cupcakes 🤦♀️ I can’t afford to do that! 😂
great video, I make cupcakes to sell, I use a box cake mix, regular size box pudding, veg oil, milk, vanilla, sour cream and eggs. why do you add in sugar and flour, does it give the cakes a "from scratch" flavor than a box flavor? Could you also use a pudding mix with the flour and sugar combo?
Hi Lisa! There's already pudding in the Betty Crocker mix, so I don't need to add it. You can if it's not already in there! The flour and sugar helps to beef it up and yields a thicker batter which tastes more homemade.
Same recipe I've been using for about 2 years, all my customers give great feedback. One slight difference I do is I add 4 Tbl full fat powdered milk with 1 cup water in place of regular milk. It gives a richer flavor I find. I buy from Olive Nation
This is totes genius! Lol. I have a question...what is the difference between a yellow cake mix and a white cake mix in flavor? I thought to add flavorings like you did, a white cake mix would be a base rather than yellow. Always trying to learn! Thanks in advance!
Let's bring back totes! LOL Yellow cake is made with whole eggs while white cake only uses the egg whites. Adding the yolks makes the cake more moist than white cake. I find that the batter with white cakes is a little thinner than yellow. The white cakes are kind of light and yellow cakes always turn out richer, if that makes any sense. I have made white cake before with this recipe and it was still good! If you try these with white mix as a base, please let me know how they turn out!
Hello thank you for sharing your ideas very nice amazing 10 flavours Question how long can keep in freezer for fresh taste also you took long to make all flavours though cups cakes 🧁 didn’t got flat After baking 😊 .I always get worried if I leave batter long for out make be not raise but yours 👏👏
I would say that they could last up to 2 months in the freezer if you wrap them correctly! You'll want to double or triple wrap them to protect them. Also, you want your freezer ideally just for cakes. If you can't do that, make sure there isn't anything strong like onions in there, the flavor could transfer. And you don't want to wait more than 15 minutes to bake cake batter. I don't remember how I filmed this video, but I didn't let it sit out too long. I was making other cakes that day and was filming it in sections!
I love your recipes and have gotten many compliments, I have a question, would it be possible to add blueberries to the yellow cake? Have a dear friend that loves blueberry lemon cakes. Thanks for your assistance!!
Thank you! You definitely can, I would toss the berries in a little flour, it will help prevent them from sinking to the bottom of the pan. Then gently fold them into the batter after it is all mixed, before you pour it in the pan!
@@KarolynsKakes this video was really helpful. I no longer have to use two recipes to make two different cupcakes. Just split the batter. Thank you for these tips.
I really enjoyed watching this. What a great way to make multiple flavors for cupcakes. Can you explain why it’s important to only mix in one egg at a time ?
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! I love cake mix hacks!
Awwww thanks Trac! A hand mixer works just as well! Just make sure you scrape down the sides and bottom of the bowl and after that you whip the batter for 90 sec - 2 minutes!
Interesting video. I’m assuming that your modified cake box mix has a baked cake that is moist, otherwise you wouldn’t do it. I always thought that the vegetable oil is what made a cake moist yet you eliminate that ingredient?
Hi Karolyn! thanks for your great tutorials, and most of all loooove your energy!!!! I was wondering if I skipped the sugar, how would it affect the outcome?
Sugar helps keep the cake soft and moist. I'm not sure how it would turn out if you added all of the extra ingredients and completely omitted the sugar. If I were to try, I would add 1/2 cup instead of a whole cup and see how that turns out. So it won't be as sweet, but will still be able to produce a moist cake.
@KarolynsKakes thanks! the reason I asked if because if you were to make the box cake without doctoring it, the instructions do not ask for added sugar and I thought this was because there is already sugar in the mix. Thought the addition of the sour cream was enough to keep the moisture. When I bake from scratch I usually cut the amount of sugar the recipe calls for in half because I like to ice with ABC which is already sweet enough for me. thanks for your help. I normally bake from scratch but sometimes I am press for time and thought I'd try a doctored mix
@@KarolynsKakes Hi, After letting them come to room temperature the top is sticky, Is this normal? Before I frost them do I add sugar syrup to them? And after frosting them do I keep them in the fridge? Sorry for all the questions. I just started freezing my cakes and followed yours recipe for cake box….and oh my gosh… my cakes have never ever came out so moist and delicious! Thank you 😊 I got the cakes down.. now I just want todo the same with cupcakes.😊
Karolyn, can you make one of these pistachio? I was thinking to add pistachio pudding mix but was afraid it will change the rest of the ingredients ratio. Any help will be greatly appreciated!!
Hmmm, I've never tried to make that flavor, so I'm not sure if just the pistachio pudding mix would be enough to get the flavor. I'm sorry but I'm not sure what to advise you to do on this one!
Hi there , in between each different flavour cake you make you must waste quite a bit of batter my best friend is a cake baker and she measures every cupcake with an ice cream scoop it’s just the right amount I hope this helps for future recipes huni 😉👍💛🌼🐝
Hi i have just found here,and thank goodness i have,you show and explain very well,3 hrs i was on last nite looking at your video and picking up tips,you do make me laugh as well your cakes are amazing,im in my first year of baking cakes,never had so much note books in all my life lol running out of paper, im british so can you tell me what 1 cup is in ounces please, and i cant find crisco anywhere, thank you x
Hey Karen! 1 cup is 8 ounces. I am trying to get better about mentioning all other forms of measurements, I'm just so used to the annoying American way using the Imperial measurement system.😂😂
I enjoy your unedited videos on baking techniques. And, did I tell you that your baking skills are so easy to follow and doesn't intimidate me to try. Thank you :)
I've only made Angel Food cake (like 25 years ago) by doing the exact directions on the box. Which turned out really good! But I haven't made it since, so I'm not sure what to recommend for hacks. Hopefully someone else can help!
Question please: for gingerbread from scratch, after all the ingredients have blended, will whipping it at medium high for 90 seconds help it or hurt it?
When I bake from scratch, I wouldn't overmix once the dry ingredients are added. You can whip the butter, sugar and flavoring until its nice and creamy. But generally when you add dry ingredients, you want to take it easy. With mixes it's different you have to whip after everything is added to get air into it.
Where can one get banana cake mixes from? My local stores use to sell them but they stopped and I haven’t been able to find any anywhere. Thank you in advance.
I know! I used to find them everywhere. But now I can only get them at this local store called PJP Marketplace or online. You can google Banana Cake Mix and a lot comes up. They just really don't have it in stores right now, which stinks because it is so good!
I'm always looking for different recipes to try. Love that there are so many different flavors you can "get" from one cake mix. I do wonder, however, if using an Angel Food or French Vanilla flavor mix would taste good. I also would like to figure out how to make COCONUT flavor "cakes." And, I bet if you toast some pecans and add them to your BANANA flavored muffins, that would be quite tasty. Sooo many different possibilities to me. TYSM for sharing this video with us. Love the concepts. 👍😻😉
Do your cupcakes get a mushy/sticky top layer when you thaw them? Mine do! 😢 I make them your way and every time I thaw them, the top is just yucky, sticky, with gummy texture. I can’t put buttercream on it to cover it up, because the texture is felt when eating them, anyway. Don’t know how to resolve that problem. Please, help!
You talk too much about other stuff in the beginning i would you to go straight to the cake making and dont talk too fast , lm kind of hard of hearing. Sorry about it!
I made this video a while back and don't talk too much in the beginning anymore. I sometimes cringe when I look at my old videos because I didn't really know what I was doing. But I've come a long way since then! Sorry about my rambling.
Yes and yes! There is fat in the sour cream and milk, so it doesn't need oil. And it is still moist! Especially since I freeze my cakes after they cool for about 5 minutes, which helps trap in the moisture. (That's explained in other cake recipe videos) 😊
Why is it so many people that show videos about cooking on here don't wear an apron should show yourself wearing an apron washing your hands very good and if you have long hair or even the length that you have pull it up into a ponytail or put something over it especially if you're making this food for somebody else hair falls out so easy even when my hair was shorter I would find a string here or there not in the food because I would make sure I cleaned myself off my clothes but then I would put the apron on which would help bless you all
Former Philadelphian, now living in Florida. I absolutely love your videos . And I will be doing this for the holidays instead of baking whole cakes . ❤️❤️
@@KarolynsKakes sorry for the late reply , South West Philadelphia. I love Florida , but when I visit home , it's definitely not the same . I love your videos and keep doing what your doing .. 215 for life 😀
I’m new I found your channel just by 👀 but your channel is so amazing I’m a baker from scratch …I will add some of your baking cakes to my Library don’t bake from the box cakes but I must try
You definitely can! I actually don’t make a doctored carrot cake, so I don’t have a recipe that’s mine. But there are doctored carrot cake recipes out there.
I have to try this and hope and pray it turns out I’m bringing a cake on Sunday and was thinking of doing chocolate. Can I do the dark chocolate. I wanna put whipping cream icing in as my filling and maybe add some Heath bits and a little caramel. Add my 2nd layer on top I was going to frost the cake with the whipped icing or can I use your buttercream to frosting on the whole cake thanks
You can do the dark chocolate! I personally don't work with whipped cream icing. So I've never iced the outside of a cake with it. My American Buttercream recipe is great for frosting cakes!
I never added the heath to the cake batter, I gotta try that! I do make doctored chocolate chocolate chip, that's from a chocolate fudge cake mix though, not yellow.
I just discovered your channel and have already learned so much from you. Is your "recipe" for this yellow cake the same for all other cake mixes? (Flour, sugar, milk, vanilla, sour cream, eggs). Cant wait to try this. TFS.
Thank you Barbara! Yes it is, take any flavor mix and add those ingredients. I do add additional ingredients for Strawberry and Red Velvet, but you don't have to. (I have videos that show what I do for those flavors in my recipe playlist.) Let me know how it turns out!
You're welcome Kenya! I typically leave it in the fridge for up to 3 days. However, I have been in situations where people have to postpone parties because of weather or whatnot and they kept it (wrapped) in the refrigerator for another week and they have been fine! I wouldn't make a habit of that, but it's nice to know that it can last if something comes up. And if the parties are postponed longer than a week, you can freeze it. (Here's a video on that ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-eK2ZDOC0Oe0.html)
