Another weekend and another cake experiment, this time with an instant Jello package added into the cake mix. The last two cakes I made turned out slightly dry, especially on the edges. In search of a recipe from scratch that would stay moist, I thought I had heard that adding pudding mix would help. And of course, if pudding would make a cake moist, surely Jello would do the same. I’ll be completely honest, it didn’t totally work out. For some reason there was a hard crust on all the cake edges, which I had to shave off before stacking and decorating.
The finished product did turn out quite well, even after the slightly messed up baking. I’m not sure I will use jello in scratch cakes again, or I will have to find out how to bake them properly. It worked great when I used the box cake mix, but I feel like that isn’t being a true baker.
I used my new frosting recipe which I learned in my cake decorating class. Everyone thought it was great and tasted “like a store cake.” I’m not sure if that is a good or bad thing, but I’ll take it to mean that I make professional tasting cakes. I working on using new and different decorating patterns and tips on each cake, so that I get more experience doing different things.
What flavor, style, color, and design should I use for my next cake?