Creating A Wedding Cake Using A Box Mix

Wedding cakes are often made from box mixes, even by professional bakers. This is because box mixes are a cheap and easy way to ensure a perfectly finished cake. However, there are some tricks to elevate a box mix and make it taste homemade. This can include adding extra eggs, sugar, flour, or flavourings like coffee, vanilla, or almond extract. The type of milk and fat used can also be altered to change the texture and taste of the cake. For example, using whole milk or buttermilk will create a denser texture, while sour cream or Greek yogurt will add moisture and flavour.

Choosing the right box mix

Flavour and Brand

While selecting a box mix, consider the flavour that would complement your wedding theme and appeal to your guests' tastes. Common flavours used for wedding cakes include vanilla, chocolate, white cake, and almond.

When it comes to brands, Duncan Hines and Betty Crocker are popular choices among bakers. Duncan Hines is often praised for its superior taste, while Pillsbury cake mixes already have pudding mix incorporated, resulting in a denser cake.

Ingredients

Examine the ingredients list on the box mix to ensure it aligns with your desired flavour profile and texture. For instance, if you want a denser cake, look for mixes that include pudding mix or additional ingredients like sour cream or Greek yogurt. These additions can enhance moisture and richness.

Ease of Use

Choose a box mix that suits your baking skills and the time you have available. Some mixes are simpler and require only the addition of water and oil, while others may call for extra ingredients like eggs, milk, or butter.

Yield

Consider the number of guests you plan to serve and select a box mix that will yield enough cake. Most standard box mixes will yield a single layer cake, so you may need to purchase multiple mixes or adjust the recipe to create a taller or larger cake.

Customisation

If you want to customise your wedding cake with specific colours or flavours, ensure that the box mix you choose can be adapted accordingly. For example, if you want a pure white cake, opt for a white cake mix and use egg whites instead of whole eggs.

In summary, choosing the right box mix for your wedding cake involves considering flavour, brand, ingredients, ease of use, yield, and customisation options. By carefully selecting a mix that aligns with your preferences and requirements, you can create a delicious and impressive wedding cake.

Adding extra ingredients for flavour and texture

Adding extra ingredients to a boxed wedding cake mix is a great way to elevate the flavour and texture of the cake. Here are some tips and suggestions for ingredients you can add to your mix to take your wedding cake to the next level:

Sour Cream

Sour cream is a secret ingredient that can make your boxed wedding cake extra moist and flavourful. It adds moisture, density and a rich flavour to the cake. Use full-fat sour cream for best results. If you don't have sour cream, you can also use yogurt or mayonnaise as a substitute.

Milk

Using milk instead of water in your boxed wedding cake mix can give it a denser, more homemade-like texture. Whole milk or buttermilk are great options to enhance the taste and texture of your cake.

Eggs

Adding extra eggs to your mix can make your cake richer and more moist. Try adding two extra egg yolks along with the eggs already called for in the recipe. This will give your cake a denser, more luxurious texture.

Sugar and Flour

Adding a small amount of extra sugar and flour to your dry mix can enhance the flavour and texture of your cake. Try adding 1/4 to 1 cup of sugar and flour to your mix, depending on your taste and the size of your cake.

Coffee

If you're making a chocolate wedding cake, try using strong brewed coffee instead of water. This will deepen the flavour of your cake and give it a more complex taste.

Pudding

Adding a small box of instant pudding mix to your batter can increase moisture and add flavour to your wedding cake. Choose a pudding mix that correlates with your cake flavour to prevent changes in colour and taste. For example, use a vanilla pudding mix for a white cake.

Vanilla and Salt

Adding a teaspoon of vanilla and a small amount of salt to your mix can give your wedding cake a more homemade taste. The vanilla will enhance the sweetness, while the salt will balance out the flavours.

Butter

Using melted butter instead of vegetable oil in your mix can give your wedding cake a richer, more decadent taste. For an extra indulgent cake, you can also add a couple of tablespoons of mayonnaise to your batter.

Mix-Ins

Personalise your wedding cake by adding mix-ins such as chocolate chips, nuts or dried fruit. This will enhance the flavour and give your cake a unique touch.

Mixing and baking the cake

The first step in making a wedding cake from a box mix is to preheat your oven. The ideal temperature is 325°F to 350°F. While the oven is heating up, prepare your cake pans by greasing them with baking spray, butter, or a homemade cake release mixture. You can also line the pans with parchment paper for easier removal later.

Now, it's time to make the batter. In a large mixing bowl, combine the dry ingredients, including the box cake mix, flour, sugar, and salt (if using). Whisk these ingredients together until they are well mixed.

Next, you'll add the wet ingredients. For a standard box mix, you'll typically need water or milk, oil, and eggs. However, if you want to make your cake extra rich and moist, consider adding some additional ingredients like sour cream, yogurt, or even mayonnaise. You can also try using melted butter instead of oil for a richer taste. Vanilla and almond extracts can also enhance the flavour.

Once you've added all the wet ingredients, mix everything together until it's well combined. You can use a hand mixer, a stand mixer, or even mix by hand, depending on your preference. Mix until the batter is smooth and lump-free, which should take around 2-4 minutes.

Now your batter is ready! Pour it into your prepared cake pans, smoothing it out with a spatula. If you're using larger pans, you may need to bake the cakes for a bit longer than the standard time.

Place the pans in the preheated oven and bake according to the instructions on the box mix. The baking time will depend on the size and number of pans you're using. For example, a single 9" x 13" pan might take around 35 minutes, while larger pans or multiple layers will take longer.

To check if your cake is done, insert a toothpick into the centre. If it comes out clean or with just a few crumbs, your cake is ready. Remove the pans from the oven and let them cool. It's important to let the cakes cool completely before attempting to frost or decorate them.

If you're making a multi-layer wedding cake, you may want to freeze the cake layers before assembling and decorating. This will make them easier to handle and reduce the risk of crumbling.

Cooling and storing the cake

Cooling and storing your wedding cake is a crucial step to ensure it maintains its structure and flavour. Here is a detailed guide on how to do this effectively:

Cooling the Cake:

Firstly, allow your cake to cool down before attempting to remove it from the pan. Place the cake pans on a wire rack, which promotes even cooling. For a box mix wedding cake, it is recommended to let the cakes cool in the pans for about 10 minutes.

After this initial cooling period, you can turn the cakes out onto wire racks to cool completely. This process can take a couple of hours, so be sure to give your cakes ample time to cool before you start the frosting and decorating process.

Storing the Cake:

The storage method will depend on whether you plan to eat the cake soon or want to save it for a later date.

Short-Term Storage:

If you intend to eat the cake within a few days, store it at room temperature, in an airtight container. This will keep it fresh and moist for up to 3 days.

Long-Term Storage:

For longer-term storage, freezing is the best option. You can freeze individual slices or the entire cake.

To freeze slices, place them on a plate covered with parchment or plastic wrap. Once frozen, wrap the slices individually in plastic wrap and store them in a freezer bag.

To freeze an entire cake layer, place it in the freezer uncovered until it is frozen solid. Then, remove it from the freezer and wrap it tightly in plastic wrap, followed by a layer of aluminium foil. Store it in the coldest part of your freezer.

When you're ready to serve the frozen cake, remove it from the freezer and unwrap it. Allow it to thaw completely at room temperature or in the refrigerator before slicing and serving.

Making homemade frosting

Vanilla Frosting

Vanilla frosting is a classic choice for cakes and cupcakes. It is simple to make and can be customised with different extracts to suit your taste. Here is a recipe for a simple vanilla frosting:

Ingredients:

• 1 cup (226 g) unsalted butter, softened to room temperature
• ¼ teaspoon salt
• 3 cups (375 g) powdered sugar
• 3 Tablespoons heavy cream
• 1 teaspoon vanilla extract

Directions:

• Beat the butter with an electric mixer until creamy.
• Sprinkle salt over the butter and stir to combine.
• Gradually add the powdered sugar, about ½ cup at a time, waiting until each cup is completely mixed before adding more.
• With the mixer on medium-low speed, add the heavy cream, one tablespoon at a time. Once the ingredients are well incorporated, gradually increase the speed to high and beat for about 30 seconds.
• Add the vanilla extract and stir well.
• Pipe or spread the frosting over your cooled cake or cupcakes.

This frosting can be made in advance and stored in the refrigerator for up to two weeks. It is also stable at room temperature for 2-3 days.

Buttercream Frosting

Buttercream frosting is a richer and creamier option that pairs well with vanilla or chocolate cakes and cupcakes. Here is a simple recipe for a basic buttercream frosting:

Ingredients:

• ½ cup (1 stick) butter, at room temperature
• 3 cups powdered sugar
• ¼ cup whole milk, at room temperature
• 1 teaspoon pure vanilla extract

Directions:

• In a medium bowl, use an electric hand mixer to beat the butter until light and smooth.
• Beat in the powdered sugar, milk, and vanilla until smooth and creamy.

Tips for Making Homemade Frosting:

• You can easily customise your frosting by adding different extracts, such as almond, lemon, or orange extract.
• For a denser and more decadent frosting, use butter instead of oil in your recipe.
• Make sure to use room temperature ingredients for the best results.
• If your frosting becomes too thin, simply add more sugar. If it is too stiff, add a splash of heavy cream or milk.
• Always do a taste test and adjust the sweetness or flavouring to your preference.
• Homemade frosting can be made in advance and stored in the refrigerator for up to a week.

Frequently asked questions