At a local casino's buffet I loved the raspberry layer cake and would
like to try making it myself. There were four layers of white cake
with raspberry between each, with a thin topping of white frosting. I
plan to first try using a moist white cake box mix and raspberry jam.
What might I change about the box mix' added ingredients, or the
mixing method so as to insure the cake will be dense instead of (what
I would call) fluffy?
Thanks for hep, Picky

On Feb 7, 3:48*pm, JeanineAlyse > wrote:
> At a local casino's buffet I loved the raspberry layer cake and would
> like to try making it myself. *There were four layers of white cake
> with raspberry between each, with a thin topping of white frosting. *I
> plan to first try using a moist white cake box mix and raspberry jam.
> What might I change about the box mix' added ingredients, or the
> mixing method so as to insure the cake will be dense instead of (what
> I would call) fluffy?
> Thanks for hep, Picky

I would use a good pound cake recipe instead if you are looking for
denser.

On Feb 7, 4:00*pm, merryb > wrote:
> On Feb 7, 3:48*pm, JeanineAlyse > wrote:
> > What might I change about the box mix' added ingredients, or the
> > mixing method so as to insure the cake will be dense instead of (what
> > I would call) fluffy?
> > Thanks for hep, Picky
>
> I would use a good pound cake recipe instead if you are looking for
> denser.
I hadn't thought of that trick. Sounds like it will be exactly what
I'm looking for, and I already have the pound cake box mix. Thanks!

On Tue, 7 Feb 2012 15:48:56 -0800 (PST), JeanineAlyse
> wrote:

>At a local casino's buffet I loved the raspberry layer cake and would
>like to try making it myself. There were four layers of white cake
>with raspberry between each, with a thin topping of white frosting. I
>plan to first try using a moist white cake box mix and raspberry jam.
>What might I change about the box mix' added ingredients, or the
>mixing method so as to insure the cake will be dense instead of (what
>I would call) fluffy?
>Thanks for hep, Picky

Instead of oil add solid shortening. Crisco works. Personally I'd
add butter, but then it won't be a snow white cake, but I wouldn't
care.

On 07/02/2012 6:48 PM, JeanineAlyse wrote:
> At a local casino's buffet I loved the raspberry layer cake and would
> like to try making it myself. There were four layers of white cake
> with raspberry between each, with a thin topping of white frosting. I
> plan to first try using a moist white cake box mix and raspberry jam.
> What might I change about the box mix' added ingredients, or the
> mixing method so as to insure the cake will be dense instead of (what
> I would call) fluffy?
> Thanks for hep, Picky

Not into eating or making cake enough to tell you how to thicken it up,
other than using a recipe for a cake with that texture.

White cake with white icing and raspberry filling is one that I really
enjoy. My mother used to make that, and she used to sprinkle coconut on it.

On Feb 7, 5:53*pm, Brooklyn1 <Gravesend1> wrote:
> On Tue, 7 Feb 2012 15:48:56 -0800 (PST), JeanineAlyse
>
> > wrote:
> >What might I change about the box mix' added ingredients, or the
> >mixing method so as to insure the cake will be dense instead of (what
> >I would call) fluffy?
> Instead of oil add solid shortening. *Crisco works. *Personally I'd
> add butter, but it won't be a snow white cake, but I wouldn't care.
Thanks, Sheldon, I agree about using butter but for a first-time dupe
try I want it bright white. I'll be making it tomorrow and I wish I
could send you some, it's very good.
....Picky

On Feb 7, 6:20*pm, Dave Smith > wrote:
> White cake with white icing and raspberry filling is one that I really
> enjoy. My mother used to make that, and she used to sprinkle coconut on it.

On 07/02/2012 9:25 PM, JeanineAlyse wrote:
> On Feb 7, 6:20 pm, Dave > wrote:
>> White cake with white icing and raspberry filling is one that I really
>> enjoy. My mother used to make that, and she used to sprinkle coconut on it.
> Yet another good idea, for a toasted coconut topping. Thanks, Dave.
> ....Picky
>

Not toasted.... white coconut

My Aldi's sells small bricks of amaretto-flavored pound cake from
Germany. This would be quite good to try with those.

On Tue, 7 Feb 2012 17:30:12 -0800 (PST), JeanineAlyse
> wrote:

> On Feb 7, 4:00*pm, merryb > wrote:
> > On Feb 7, 3:48*pm, JeanineAlyse > wrote:
> > > What might I change about the box mix' added ingredients, or the
> > > mixing method so as to insure the cake will be dense instead of (what
> > > I would call) fluffy?
> > > Thanks for hep, Picky
> >
> > I would use a good pound cake recipe instead if you are looking for
> > denser.
> I hadn't thought of that trick. Sounds like it will be exactly what
> I'm looking for, and I already have the pound cake box mix. Thanks!

I don't think pound cakes are particularly white, they're yellow.
Doesn't the type of flour you use affect the texture? I bet it would
turn out the way you want it if you used all-purpose.
<http://johndlee.hubpages.com/hub/The_difference_between_cake_flour__all_purpose_flo ur_and_bread_flour_Which_do_you_need__and_why>
Provided you're using "Northern" all-purpose flour.

--
Food is an important part of a balanced diet.

On Tue, 7 Feb 2012 18:22:11 -0800 (PST), JeanineAlyse
> wrote:

> On Feb 7, 5:53*pm, Brooklyn1 <Gravesend1> wrote:
> > On Tue, 7 Feb 2012 15:48:56 -0800 (PST), JeanineAlyse
> >
> > > wrote:
> > >What might I change about the box mix' added ingredients, or the
> > >mixing method so as to insure the cake will be dense instead of (what
> > >I would call) fluffy?
> > Instead of oil add solid shortening. *Crisco works. *Personally I'd
> > add butter, but it won't be a snow white cake, but I wouldn't care.
> Thanks, Sheldon, I agree about using butter but for a first-time dupe
> try I want it bright white. I'll be making it tomorrow and I wish I
> could send you some, it's very good.
> ...Picky

Some butters, especially the unsalted variety, are a very, very light
yellow. Use butter, it's better. I'd use oil before crisco.

--
Food is an important part of a balanced diet.

On Feb 7, 3:48*pm, JeanineAlyse > wrote:
> At a local casino's buffet I loved the raspberry layer cake and would
> like to try making it myself. *There were four layers of white cake
> with raspberry between each, with a thin topping of white frosting. *I
> plan to first try using a moist white cake box mix and raspberry jam.
> What might I change about the box mix' added ingredients, or the
> mixing method so as to insure the cake will be dense instead of (what
> I would call) fluffy?
> Thanks for hep, Picky

Instead of straight raspberry jam, heat the jam (pan, microwave) and
then mix in a container of raspberry jello. This will allow the jam
to set stronger, preventing the stacking of layers from squeezing out
your filling.

Picky wrote:

>At a local casino's buffet I loved the
> raspberry layer cake and would like to
> try making it myself. There were four
> layers of white cake with raspberry
> between each, with a thin topping of
> white frosting. I plan to first try using a
> moist white cake box mix and raspberry
> jam. What might I change about the box
> mix' added ingredients, or the mixing
> method so as to insure the cake will be
> dense instead of (what I would call)
> fluffy?

This is the way I "doctor" up a white cake mix to make it more dense,
and more the texture of a pound cake. For special occasions I make it in
a sheet pan, so can decorate the top of it. I like using one of the
cooked frostings, where cook flour and milk till thick and then let sit
till cold. Whip butter (some call for shortening & butter) and also
granulated sugar, little salt and flavorings (I like vanilla and also a
little almond) and then whip in the cooked mixture until fluffy, like
the consistency of whipped cream.

White Cake

1 pkg. Duncan Hines white cake mix (don't use ones with pudding added)

1 pkg. (4 serving size) vanilla instant pudding
4 whole eggs
1 cup water
1/2 cup oil

Beat 30 seconds on low till moistened and 2 minutes at medium speed and
bake in size pan(s) as desired on box.

The extra eggs, more oil and less water give it a more dense texture.
The cake will still be "white" even using the yolks, as only using the
whites makes it lighter and more tender, which you don't want for what
you're going to do with it.

Good luck!

Judy

Jason Tinling wrote:

>Instead of straight raspberry jam, heat
> the jam (pan, microwave) and then mix
> in a container of raspberry jello. This
> will allow the jam to set stronger,
> preventing the stacking of layers from
> squeezing out your filling.

Picky could also use the raspberry pie filling in a can rather than
raspberry jam, or buy frozen raspberries and cook them, using cornstarch
to thicken them to the consistency she desires.

Judy

On Wed, 8 Feb 2012 09:44:22 -0900, (Judy Haffner)
wrote:
>
>Picky wrote:
>
>>At a local casino's buffet I loved the
>> raspberry layer cake and would like to
>> try making it myself. There were four
>> layers of white cake with raspberry
>> between each, with a thin topping of
>> white frosting. I plan to first try using a
>> moist white cake box mix and raspberry
>> jam. What might I change about the box
>> mix' added ingredients, or the mixing
>> method so as to insure the cake will be
>> dense instead of (what I would call)
>> fluffy?

Add a package of pudding mix.

>This is the way I "doctor" up a white cake mix to make it more dense,
>and more the texture of a pound cake. For special occasions I make it in
>a sheet pan, so can decorate the top of it. I like using one of the
>cooked frostings, where cook flour and milk till thick and then let sit
>till cold. Whip butter (some call for shortening & butter) and also
>granulated sugar, little salt and flavorings (I like vanilla and also a
>little almond) and then whip in the cooked mixture until fluffy, like
>the consistency of whipped cream.
>
>White Cake
>
>1 pkg. Duncan Hines white cake mix (don't use ones with pudding added)
>
>1 pkg. (4 serving size) vanilla instant pudding
>4 whole eggs
>1 cup water
>1/2 cup oil
>
>Beat 30 seconds on low till moistened and 2 minutes at medium speed and
>bake in size pan(s) as desired on box.
>
>The extra eggs, more oil and less water give it a more dense texture.
>The cake will still be "white" even using the yolks, as only using the
>whites makes it lighter and more tender, which you don't want for what
>you're going to do with it.
>
>Good luck!
>
>Judy

On Wed, 8 Feb 2012 09:49:21 -0900, (Judy Haffner)
wrote:

> Picky could also use the raspberry pie filling in a can rather than
> raspberry jam,

I didn't realize raspberry pie filling even existed! I found a cookie
recipe the other day that calls for raspberry preserves, but that
might work better.

--
Food is an important part of a balanced diet.

sf wrote:

>I didn't realize raspberry pie filling even
> existed! I found a cookie recipe the
> other day that calls for raspberry
> preserves, but that might work better.

Yes, I get it in many flavors, and is called pie filling & topping and
the brand is Wilderness. It comes in 21 oz. cans, but I've gotten the 15
oz. cans of lemon and I've also gotten a larger size can of the cherry
pie filling. Besides lemon, cherry and raspberry, I've used blueberry,
blackberry, strawberry and peach also. It's really wonderful, IMO.

When I use the cherry pie filling for desserts, or salads (I prefer
using the sour pie cherries for pie) I also add 1/4 tsp. almond extract
to it, as just gives it a little special "added touch".

Judy

I made a discovery while rearranging things in my baking refrigerator
today (where I store all baking ingredients like different flours and
such). So I've solved two potential problems and will be baking three
6-inch cakes in a bit. Pound Cake batter will have the addition of,
as will the raspberry jam, a total of about three tablespoons of KAF's
Signature Secrets Culinary Thickener that I'd forgotten all about
after buying most of my Christmas baking ingredients from them in
November.

"Unlike cornstarch or many other thickeners, this all-purpose
thickener dissolves instantly -without lumping- in hot or cold liquid,
eliminating the need for premixing. It thickens without being heated,
yet will not break down when cooked or baked...also keeps cookies
soft, cakes moist, and keeps the fruit or chips in cakes and muffins
from sinking to the bottom." (and is also to be used for thickening
fruit pies).

Okay, I'm off to try my experiment and will report back!
....Picks

On Wed, 8 Feb 2012 15:40:41 -0900, (Judy Haffner)
wrote:

>
> sf wrote:
>
> >I didn't realize raspberry pie filling even
> > existed! I found a cookie recipe the
> > other day that calls for raspberry
> > preserves, but that might work better.
>
> Yes, I get it in many flavors, and is called pie filling & topping and
> the brand is Wilderness. It comes in 21 oz. cans, but I've gotten the 15
> oz. cans of lemon and I've also gotten a larger size can of the cherry
> pie filling. Besides lemon, cherry and raspberry, I've used blueberry,
> blackberry, strawberry and peach also. It's really wonderful, IMO.

I think the brand we have out here is "Comstock". Not sure if there's
another one or not because I've never looked seriously at the pie
fillings before. To be honest, I thought the only pie fillings were
apple, cherry and blueberry. Is the lemon pie filling any good? If
it is, how do you make meringue without tossing all those perfectly
good egg yolks. Do those packaged egg whites in a carton beat up
well?
>
> When I use the cherry pie filling for desserts, or salads (I prefer
> using the sour pie cherries for pie) I also add 1/4 tsp. almond extract
> to it, as just gives it a little special "added touch".
>
Where do you get the sour cherry pie filling? I thought you had to go
to a farm or luck out at the farmer's market to get them.

--
Food is an important part of a balanced diet.

On Wed, 8 Feb 2012 16:44:07 -0800 (PST), JeanineAlyse
> wrote:

> Signature Secrets Culinary Thickener

> "Unlike cornstarch or many other thickeners, this all-purpose
> thickener dissolves instantly -without lumping- in hot or cold liquid,
> eliminating the need for premixing. It thickens without being heated,
> yet will not break down when cooked or baked...also keeps cookies
> soft, cakes moist, and keeps the fruit or chips in cakes and muffins
> from sinking to the bottom." (and is also to be used for thickening
> fruit pies).
>
> Okay, I'm off to try my experiment and will report back!

Sounds like an interesting product! Does it look like Wondra?

I'm thinking about getting this one....
http://www.kingarthurflour.com/shop/...i-sicilia-4-oz

--
Food is an important part of a balanced diet.

On 2/9/2012 2:00 PM, sf wrote:
> On Wed, 8 Feb 2012 16:44:07 -0800 (PST), JeanineAlyse
> > wrote:
>
>> Signature Secrets Culinary Thickener
>
>> "Unlike cornstarch or many other thickeners, this all-purpose
>> thickener dissolves instantly -without lumping- in hot or cold liquid,
>> eliminating the need for premixing. It thickens without being heated,
>> yet will not break down when cooked or baked...also keeps cookies
>> soft, cakes moist, and keeps the fruit or chips in cakes and muffins
>> from sinking to the bottom." (and is also to be used for thickening
>> fruit pies).
>>
>> Okay, I'm off to try my experiment and will report back!
>
> Sounds like an interesting product! Does it look like Wondra?
>
> I'm thinking about getting this one....
> http://www.kingarthurflour.com/shop/...i-sicilia-4-oz
>
Fiori di Sicilia is lovely stuff! But it's _very_ concentrated - a
little goes a long way.

On Thu, 09 Feb 2012 14:13:44 -0500, S Viemeister
> wrote:

> On 2/9/2012 2:00 PM, sf wrote:
> >
> > I'm thinking about getting this one....
> > http://www.kingarthurflour.com/shop/...i-sicilia-4-oz
> >
> Fiori di Sicilia is lovely stuff! But it's _very_ concentrated - a
> little goes a long way.

That's really good to hear - because it's so darned expensive! I
called a local independent grocery to find out if they carried it or
not. The answer was no, but the buyer was interested and will see
about stocking it - so I may have a local source eventually. Not
saying it would be less expensive, just that it wouldn't be a mail
order item.

--
Food is an important part of a balanced diet.

On 2/9/2012 3:19 PM, sf wrote:
> On Thu, 09 Feb 2012 14:13:44 -0500, S Viemeister
> > wrote:
>
>> On 2/9/2012 2:00 PM, sf wrote:
>>>
>>> I'm thinking about getting this one....
>>> http://www.kingarthurflour.com/shop/...i-sicilia-4-oz
>>>
>> Fiori di Sicilia is lovely stuff! But it's _very_ concentrated - a
>> little goes a long way.
>
> That's really good to hear - because it's so darned expensive! I
> called a local independent grocery to find out if they carried it or
> not. The answer was no, but the buyer was interested and will see
> about stocking it - so I may have a local source eventually. Not
> saying it would be less expensive, just that it wouldn't be a mail
> order item.
>
I use a quarter to a half teaspoon in recipes where I might use as much
as 3 teaspoons of other extracts.

On Thu, 09 Feb 2012 16:12:05 -0500, S Viemeister
> wrote:

> On 2/9/2012 3:19 PM, sf wrote:
> > On Thu, 09 Feb 2012 14:13:44 -0500, S Viemeister
> > > wrote:
> >
> >> On 2/9/2012 2:00 PM, sf wrote:
> >>>
> >>> I'm thinking about getting this one....
> >>> http://www.kingarthurflour.com/shop/...i-sicilia-4-oz
> >>>
> >> Fiori di Sicilia is lovely stuff! But it's _very_ concentrated - a
> >> little goes a long way.
> >
> > That's really good to hear - because it's so darned expensive! I
> > called a local independent grocery to find out if they carried it or
> > not. The answer was no, but the buyer was interested and will see
> > about stocking it - so I may have a local source eventually. Not
> > saying it would be less expensive, just that it wouldn't be a mail
> > order item.
> >
> I use a quarter to a half teaspoon in recipes where I might use as much
> as 3 teaspoons of other extracts.

Wow! Really? Glad you warned me, I would have overdone it and
decided I didn't like the extract after all.

--
Food is an important part of a balanced diet.

On 2/9/2012 4:45 PM, sf wrote:
> On Thu, 09 Feb 2012 16:12:05 -0500, S Viemeister
> > wrote:
>
>> On 2/9/2012 3:19 PM, sf wrote:
>>> On Thu, 09 Feb 2012 14:13:44 -0500, S Viemeister
>>> > wrote:
>>>
>>>> On 2/9/2012 2:00 PM, sf wrote:
>>>>>
>>>>> I'm thinking about getting this one....
>>>>> http://www.kingarthurflour.com/shop/...i-sicilia-4-oz
>>>>>
>>>> Fiori di Sicilia is lovely stuff! But it's _very_ concentrated - a
>>>> little goes a long way.
>>>
>>> That's really good to hear - because it's so darned expensive! I
>>> called a local independent grocery to find out if they carried it or
>>> not. The answer was no, but the buyer was interested and will see
>>> about stocking it - so I may have a local source eventually. Not
>>> saying it would be less expensive, just that it wouldn't be a mail
>>> order item.
>>>
>> I use a quarter to a half teaspoon in recipes where I might use as much
>> as 3 teaspoons of other extracts.
>
> Wow! Really? Glad you warned me, I would have overdone it and
> decided I didn't like the extract after all.
>
Really!
Using 'normal' amounts is almost unbearably strong.

On Thu, 09 Feb 2012 16:52:36 -0500, S Viemeister
> wrote:

> On 2/9/2012 4:45 PM, sf wrote:
> > On Thu, 09 Feb 2012 16:12:05 -0500, S Viemeister
> > > wrote:
> >
> >> On 2/9/2012 3:19 PM, sf wrote:
> >>> On Thu, 09 Feb 2012 14:13:44 -0500, S Viemeister
> >>> > wrote:
> >>>
> >>>
> >> I use a quarter to a half teaspoon in recipes where I might use as much
> >> as 3 teaspoons of other extracts.
> >
> > Wow! Really? Glad you warned me, I would have overdone it and
> > decided I didn't like the extract after all.
> >
> Really!
> Using 'normal' amounts is almost unbearably strong.

Sounds like it will be well worth the expense! I'll wait a few weeks
and see if that grocer will be able to stock it, if not then I'll
order it from King Arthur. I'm salivating already, thanks for the
tip.

--
Food is an important part of a balanced diet.