Delicious Moist Red Velvet Doctored Cake Mix Recipe | How I Bake and Freeze Cake Layers

[@saaraali131]

Hi karolyn I made your recipe 1/2 of what u made in the tutorial into 24 mini bundt cakes 12 regular cupcakes and 1 small 9" by 2" cake it came out beautifully and was absolutely delicious got raved reviews... all the credit goes to you thanks a million for posting 😍👍

[@KarolynsKakes]

This is wonderful!! It really does taste so good, I'm so glad everyone liked it!

[@G8fulguy]

Thank you for the video!!! I’m making the red velvet cake for my soon to be 98 year old brother in law’s birthday bash!! My sister, his wife is 87. I think she’ll be thrilled!!!

[@KarolynsKakes]

Awww I love this! I'm sure they will love the recipe, it's always a big hit!

[@patriciapatane7926]

Always enjoy your videos. To the point and practical. I’ve been baking for 40 years and you can always learn from others! Thanks for sharing! ☺️

[@KarolynsKakes]

Thank you Patricia! Wow, 40 years?! That's impressive! Isn't it nice how easy it is to access information now? You got me by 20 years in this biz, but even back then, there wasn't anything like this out there. I'm always learning from others too. I'm glad I could help!

[@bhagavatilad3268]

This recipe was the bomb delicious and I used vanilla extract and red food coloring and a packet of hot cocoa mix turned out great I love the addition of sour cream I didn’t have exactly one so I added water the cake is perfect thank you

[@KarolynsKakes]

Oohhhhh I love the hot cocoa mix idea, gotta try that! Thank you for sharing!

[@janicescott7338]

I like to add a packet of instant coffee also or spoonful.

[@bakingnana9740]

The best baking channel by far Karolyn, love your upbeat fun videos 🥰

[@KarolynsKakes]

Awww thank you Nana! (Can I call you Nana? LOL) I appreciate you!

[@bakingnana9740]

Ha ha I’d be honoured Karolyn everyone calls me nana 😂. Your cakes are amazing, I love the doctored cake mixes I’m certainly going to try one. I’m in the U.K. we get Betty Crocker but the EU doesn’t allow the same colourings that you get in the U.S so we don’t get the lovely bright colours. I stock up in Walmart when I’m in Florida 😂, all the neon colours, love them, but with covid we’ve not been able to visit your wonderful country. I love Walmart. Keep putting out your fabulous videos Karolyn ❤️

[@junegarrett715]

Hi Karolyn I have just discovered you on KZbin and am loving your vids am from the UK we don't use cup measures over here so much so was hoping you could translate into grams or ounces when adding flour, sugar, sour cream to your doctored recipes 😊 Thanks

[@larrywasserman294]

You look good in whatever you wear don’t even worry about it and you’re very professional. Thank you so much you really help me a lot. I know you don’t know me but I’m going to try to start some thing for sure. I gave up five years ago but I’m gonna try again because of you.

[@KarolynsKakes]

Thank you Larry, you're so sweet! Good to hear you're giving it another shot! 🙌

[@nicoleagostini9447]

Thank you for this recipe! I have to make 2 (10") 3 layeres cakes for a wedding. Definitely uaing this one.

[@franchavezavalos9893]

I love your recipes and admire your decorating technique. I've learned a lot from you. Infinite thanks🌷

[@KarolynsKakes]

My pleasure Fran! 😊

[@traciw71]

I drove to Michaels for the emulsion and it was worth it! Thx again Karolyn. Traci in Naples Florida

[@KarolynsKakes]

It's so good! 🙌

[@G8fulguy]

Good afternoon!! Do you have a video on white velvet cake? And can I use a white box cake mix for a coconut cake ? Thank you for your response!!

[@cmbalexander]

Thanks!

[@KarolynsKakes]

Thank you so much!😊🎉

[@dbarnes66]

OMG!!! I finally tried your red velvet recipe hack. I’m mad! I mean I’m doggone mad because I can’t tell the difference between my homemade red velvet cake and your red velvet cake hack. Just so happen I had a Duncan Hines red velvet cake mix and decided to just try it. It is so delicious and MOIST. I can’t wait to see what the customer says because he ordered one last month which was my homemade version. Now don’t get me wrong. My red velvet cake is DEEEELICIOUS and very moist as well. I just didn’t expect the hack to be this good. Do you have a hack for German chocolate cake?

[@KarolynsKakes]

This makes me so happy! Red Velvet is one of my faves! I haven't made German Chocolate cake in years because the filling takes forever LOL. But for the cake, I would do the same thing using German Chocolate cake mix!

[@dbarnes66]

@@KarolynsKakes I agree. That coconut pecan icing does take longer than any frosting that I make but it is yummy, yummy delicious!! I’ll let you know if I try a hack for the German chocolate cake or if I make my homemade version.

[@eveevans4054]

Thank you I’m going to try this on Tuesday placed them in the freezer and frost them on Thursday. Thank you for your recipe. I can’t wait.

[@KarolynsKakes]

Hope you love it as much as I do!!

[@davemeeks8109]

Another human with talent always makes for a great day.

[@KarolynsKakes]

Thank you Dave!

[@lorrainegouras9375]

So today I made your recipe with Greek yogurt because sour cream is hard to find in Greece. I will let you know the outcome when we eat it. Looks great! Thank you for your recipes!

[@KarolynsKakes]

Let me know how it goes!

[@lorrainegouras9375]

Turned out great! I also made RED VELVET EMULSION substitute. Everyone at the baby shower love it! Thank you so much! @@KarolynsKakes

[@michellejones7230]

I also add instant pudding yo most cakes. Mostly vanilla pudding unless I am making a cookies and cream cake then I use cookies and cream instant pudding mix in the cake.

[@KarolynsKakes]

Love that!🙌

[@katiegnomes]

Hi Karolyn, thank you for all your videos, loving them and learning so much. I am currently studying cake decoration in college (adult learning centre) in the UK. May i request 1 small thing, i really like your recipes and will have a go at making them, but was wondering if you were to do another video like this, any chance you could also provide the ingredients in grams? We don't use cup measurements in the UK, everything is in grams (g) or millilitres (ml) for liquids. But i the meantime, ill see if I can convert the cups to the measurements we use. Thanks again for all your videos! 🥰xx

[@KarolynsKakes]

Hi Katie! This is an older video, my newer recipe videos do have the grams / mL included as well. And I do have a recipe eBook with all of my favorite Doctored Cake Mix recipes, that has grams listed along with cups. Here's the link for the book if you're interested! buymeacoffee.com/karolynskakes/e/154324

[@katiegnomes]

@@KarolynsKakes THank you very much, sorry for commenting on an older video, was binge watching your videos as i really enjoy them! Thank you ill look at getting the ebook too thanks!

[@philmckay4176]

Does that recipe work for all box mixes or is it different for different flavors? I just found you and am SO excited. I loved this video. Can't wait to binge watch more!!!!

[@KarolynsKakes]

Thank you Phil! Yes, it is basically the same for all cake mix flavors! I have a few other cake recipe videos and you'll see it's basically the same thing. Except the strawberry cake, I add some strawberry filling to it. Let me know how it turns out!

[@latonyanichols4550]

Been watching your video's for 2 days straight, i love you😂

[@KarolynsKakes]

Awwww Latonya! Love you back! 😊💜🙏

[@susanpurdy3237]

Thank you so much Karolyn, for all your amazing videos; they are so helpful and you are a delight to watch! Just a question about the red velvet batter, could I make this without the “red velvet emulsion” that you added, or will it not be as good? This is probably the only time I will be making a red velvet cake, so don’t really want to buy a whole bottle of it, and not even sure I could find it in Canada easily. Appreciate your thoughts

[@KarolynsKakes]

You definitely can! The emulsion just gives it a little flavor and color punch, but it's not necessary. It's still good without it!

[@susanpurdy3237]

@@KarolynsKakes Oh that’s great; thank you Karolyn

[@sharonhicks3777]

I have to try your cake hack. I use melted butter in place of oil, heavy cream instead of water and one more egg than the box calls for and a box of pudding. Cakes are very moist and stay that way for several days (if they last that long). Love the idea of using sour cream. What is your technique for leveling a cake...I struggle doing it! Great video!

[@KarolynsKakes]

Thank you Sharon! I have a video here where I show how I level and fill cakes. It's not difficult, I hope it helps! kzbin.info/www/bejne/b2GUi3uloM9pn7s

[@sharonhicks3777]

@@KarolynsKakes ok, I’ll have to get a cake leveler!

[@KarolynsKakes]

@@sharonhicks3777 Yes, I would never be able to do it without one of those!

[@lamirada90638]

Hello again and thank you so much for the video how about if I don't have the red velvet emulsion?

[@KarolynsKakes]

You can omit it. It just intensifies the color and flavor a bit more. But it’s still good without it!

[@lamirada90638]

@@KarolynsKakes thank you!!!

[@90l0ndon]

Love your videos so informative! If I don’t have the red velvet emulsion will the effect the cake?

[@KarolynsKakes]

Thank you! You will still get a good result without the emulsion. I started using it a few years ago, I feel like it adds a little more oomph to it (that's a technical term LOL), but it's still good without it!

[@uroojadnan8944]

Hi Karolyn all the way from 🇬🇧, hope you're well. I'm new to this doctored cake mix idea and didn't even know this existed until I saw your video and you totally blew my mind!! I will cherish this knowledge forever! TYSM. I wanted to ask you how could I use this doctored mix for 12" diameter pan that's 3" deep? Should I double or triple the recipe? Your help is much appreciated ❤❤❤

[@KarolynsKakes]

You’re welcome honey! For a 12x3 pan, I would use an entire batch of the batter.

[@uroojadnan8944]

​​@@KarolynsKakes thank you so much 😊 you're so kind ❤️❤️

[@virginiaarceo45]

Karolyn tyfs ,I appreciate you so much.I was wondering is the redvelvet emulsion necessary?

[@KarolynsKakes]

Nope! It just gives it an extra flavor and color kick!

[@ashleyaguilera5595]

I need to try this recipe! Do you think the cake will still have the red velvet taste without the extract?

[@KarolynsKakes]

Yes, you don't need the emulsion in there, I just like to add it for extra oomph lol

[@margaritaparra6407]

What is that emulsion, I can’t understand what it is, please

[@sheilalee1006]

@@margaritaparra6407

[@ruthbrown5250]

I made this delicious cake and it was a bit sweeter than I prefer so if I use 1/4 cup less sugar is it necessary to adjust the ingredients which calls for 1 cup, i.e. milk, sour cream, flour? The texture is wonderful and I used a Red Velvet Extract instead of the emulsion.

[@KarolynsKakes]

I'm sorry I just saw this! I think that reducing the sugar by 25% as you stated (1/4 cup) shouldn't have too much of an affect on the outcome if you keep the other ingredients the same. Sugar does more than just make the cake sweeter. It keeps it moist and can affect the texture as well. Please let me know how it turns out if you try that!

[@tararosin8613]

Thank you for another great video, you really offer great and helpful information for us cake 🎂 decorators❣️

[@KarolynsKakes]

Awww you’re welcome honey! 🥰

[@debbyspencer7047]

Great video. What size sheet pans fit the single batch? Can I fill 2 - 8" or 9" pans plus one 6" with a single batch recipe?

[@KarolynsKakes]

It depends on how tall your pans are. I use 2" pans. From 1 batch, I can get 7" / 6" or 8" / 5" or 6" / 6" / 4" or 9" / 4". But I can't get 2 8" or 2 9" from one batch. 1 batch should fill 1/4 sheet pan that is 2" high.

[@marigee3741]

THANK YOU FOR YOUR EXCELLENT CONTENT! Question please - can I use this recipe for cupcakes? Or will the cake be too firm? Thank you for any advice!

[@KarolynsKakes]

Yes you absolutely can, I do it all the time! It's not too firm at all. Let me know how it turns out!😊

[@marigee3741]

THANK YOU ❤️

[@beautybrainsandabag9902]

I made this last night and it was so good and moist

[@KarolynsKakes]

It's so good!!

[@karacowcill9880]

Hi! I have buttermilk and 2% milk in my fridge I was wondering if I could use one of those? And I was also wondering if I could use this recipe for cupcakes as well? Thanks so much for taking the time to put on these videos 😊

[@KarolynsKakes]

I'd recommend buttermilk over the 2%. And I make cupcakes with this all the time!

[@karacowcill9880]

Thank you ​@@KarolynsKakes

[@janicescott7338]

Just wondering how you open oven and cakes Don fall. Great explanation ab putting hot cake in freezer to keep moist.

[@KarolynsKakes]

You can't slam the oven door shut after you check on your cakes. If they aren't done, the vibration of the door closing will cause the cakes to sink.

[@LindaMcGrath-tu3tx]

I plan on making this for Christmas. I see your ingredient list, but not the recipe, which I wanted to print out. Have I missed it somewhere?? Thanks.

[@zoegrei]

Thank you! I continue to go back in forth about using box cakes or trying to perfect my scratch baking due to desiring to make a business out of this. Do you have any advise on how to overcome this?

[@KarolynsKakes]

I have a business and my decorated cakes are all doctored mix recipes! I think it's all about your confidence in your product. There's no shame for using cake mix as a recipe in your cakes. If you love your product, your customers will too! I'm always honest with people and I'm open and honest that I use a doctored cake mix recipe for my decorated cakes.

[@anniedutari8182]

Hi Karolyn! I´ve been watching all your videos lately and I just LOVE your channel... I want to try your doctored recipes but I do have a question... how do you measure your flour? I use a spoon to fill my measuring cup and then level it but I don´t know if you do too or you pack it in... please help!

[@KarolynsKakes]

Thank you Annie! Technically, you’re supposed to do it the way you do it to make sure you don’t have too much. Ideally, you should sift the flour before you measure it. But I don’t have time for that LOL. I have a big plastic tub that i store 50 pound bags of flour in. And what I do is stir the flour with the measuring cup before I scoop it to make sure that it’s broken up and not too compact. I’ve never had an issue doing it that way. Does that make sense?

[@anniedutari8182]

@@KarolynsKakes JAJAJAJAJAJAJAJAJA agree!!!!! I´m gonna try it your way and tell you how it goes... Im sure it will be perfect! Thank you soooooo much!!!!

[@Sweetzandmore]

Karolyn is cranking out the videos. I'm going to try this for Christmas.

[@elenasolano3807]

I’m making a grooms cakes out Red Velvet cake mix and It’s going to travel in the car for 3 to 4 hours . I need help on what icing to use for the center and for crumb coating . The theme is a tuxedo and I’m using gray fondant. How should I storage the cake and box it for the 3 hour drive?

[@KarolynsKakes]

I typically fill red velvet with cream cheese filling, here's a video: kzbin.info/www/bejne/roPThn1-hcR2nM0

[@KarolynsKakes]

Then I ice it with American Buttercream, here is the recipe: kzbin.info/www/bejne/f5K0fYGHib2ia6c

[@KarolynsKakes]

Here is how I box and deliver cakes! kzbin.info/www/bejne/jZ65o5ttj7OkiNk

[@missoli100]

Hi Karol, I want to try this recipe for my bday in a couple of days but don't have that red velvet emulsion you added. Is it ok to not add that? Do you think it will still be good? And will this recipe using 2 boxes be enough batter to bake in a 9x13x2 cake pan? TIA 🙂

[@KarolynsKakes]

You can skip the emulsion! It just adds a little more color and deepens the flavor. And 2 boxes will be enough! You may have a little left over, you can make cupcakes with that!

[@missoli100]

@@KarolynsKakes thanks for replying! 😀

[@missoli100]

@@KarolynsKakes I just measured my intended pan to use and it's actually 11x15! Is this still enough to make and torte to make a 2 layer number 44 cake? 🤞

[@loveleighstylez8853]

Thanks for the tips!!

[@tamigifford3451]

Thank you...great video.

[@KarolynsKakes]

You're welcome! I'm glad you liked it!

[@shirleyscarbrough3951]

Your recipe is similar to the one I use except I add 1 box of instant pudding and an extra egg for each single recipe. Always turns out moist and delicious!

[@KarolynsKakes]

I need to try the extra egg!

[@SunFlower-xr2qd]

Does it matters what flavor for the pudding?

[@anis18100]

What kind of pudding do you use sorry for asking

[@rachelmccormick5906]

Could butter milk be used in place of the sour cream and whole milk? I just realised I have only light milk and Greek yogurt and buttermilk in the fridge. I’m making my sons birthday cake. Red velvet is his favourite.

[@angelowens7497]

​@@anis18100chocolate

[@eulamaddox8837]

I enjoyed this recipe.

[@Amazingsugarflowers]

Do you freeze them hot????? I see you wrapped them hot but go to the freezer immediately? Thanks, great videos.

[@esmeraldal8964]

Can you use this recipe for cupcakes?? Also do you doctor all flavors of cake mixes the same?? Of course minus the red velvet flavor. Thank you!

[@KarolynsKakes]

Yes! For Cupcakes, I bake at 350 for 15-17 minutes. And, yes, it's basically the same ingredients added to any flavor cake mix!

[@Justme2B]

hummm I am surprised no oil or melted butter ....interesting !!! I will try it . Thanks

[@KarolynsKakes]

Yes! With the whole milk and full fat sour cream, butter or oil isn't necessary.

[@lizmichelle4675]

Hi! This can also be used to make cupcakes correct? Just less cooking time?

[@KarolynsKakes]

Yes! I bake at 350F for 15-17 minutes

[@cinthyahernandez4121]

Will this cake hold up well under fondant?

[@KarolynsKakes]

I've covered this recipe in fondant before with no issues. I make sure I have a layer of icing underneath and I always cover a chilled cake with fondant. Here's how I cover a cake in fondant: kzbin.info/www/bejne/gpqtp2OnecmdZsk

[@darlinmartinez528]

Evening, hope all is well, does the ingredients have to be room temperature. 😊

[@KarolynsKakes]

I hear a lot of people recommend that. However, I prefer the sour cream and milk to be cold because I don't like those sitting out. The eggs usually are room temp though.

[@delvasialanique]

i haven't made this recipe yet, but I've seen recipes with buttermilk also. What's the difference using between this and whole milk?

[@KarolynsKakes]

Buttermilk is acidic. So is Sour Cream. Since I use sour cream in this recipe, I prefer to use regular milk so there isn't too much acid in the batter. When the batter is too acidic, it won't really brown and will set faster.

[@Kay-jk2gi]

Is there a significant difference in taste that you yourself can tell when adding the red velvet emulsion?

[@KarolynsKakes]

Not that big of a difference. This recipe can be made without it and have a very similar result. The emulsion just deepens the color and slightly enhances the flavor.

[@sandradean6061]

Hi Karolyn.. What a GREAT IDEA...👏👏👌😘😘 DO YOU USE OIL OR A LITTLE MELTED BUTTER IN THERE TOO???

[@KarolynsKakes]

I don't use oil or butter in this recipe because of the sour cream and milk!

[@sandradean6061]

Thank you SWEETIE...🙏🙏❤❤👏👏 Enjoy your Videos...KEEP UP THE GOOD WORK...EXCELLENENT JOB

[@roycelyngray4447]

Thanks for sharing your knowledge!!!!

[@heatherclarke721]

Hi Karolyn, love your videos, I so badly want to try one of your cakes but you use cups and not grams, could you let us know what it is in grams as well as cups as you go along please , it would be lovely to try one of your cakes, lots of love Heather xxx England Essex

[@KarolynsKakes]

Hi Heather! To the box of mix, you add: 120 grams flour, 200 grams sugar, 240 grams milk, 240 grams sour cream, 3 eggs, and the red velvet emulsion if you'd like!

[@marlenehod]

I think the cookie sheets work well if you have a convection oven, or an oven with a fan. The cookie sheets would not help with the heat circulation with a standard oven.

[@KarolynsKakes]

That makes sense!

[@Mel_in_PHX]

Would it be good to pair this with vanilla butter cream? I’m not a huge fan of cream cheese frosting.

[@KarolynsKakes]

Yes! I get a lot of people who get the red velvet with plain vanilla buttercream, it's really good!

[@radhikamahisha528]

Hi karolyn you are using all purpose flour, does it include baking powder?

[@KarolynsKakes]

It's just all-purpose flour, no additional baking powder.

[@linnachao8400]

Hi can you store for ten days? Also what other flavors frosting will go well with red velvet cake other than cream cheese frosting?

[@KarolynsKakes]

You can wrap these up and freeze them for a few months! I usually double wrap them in food plastic wrap if I'm storing them longer than 1 week. I've had people order these fillings with red velvet cake: cream cheese vanilla buttercream cookies and cream chocolate

[@lizmichelle4675]

For your red velvet cakes you fill them with cream cheese frosting and ice with buttercream?

[@KarolynsKakes]

Yes I do that all the time! I only ice cakes with American Buttercream because I don't think that cream cheese icing holds up as well on the outside of the cake. 😊

[@marilynsavage7966]

This looks amazingly moist… where can I get the recipe to make it?

[@KarolynsKakes]

I give the recipe in the video :)

[@jeanettewebb3513]

Hi Karolyn do I have to use the emulsion?

[@KarolynsKakes]

Not at all! It just kicks the color and flavor up a notch. I used to make it without the emulsion and it still tasted great. 😊

[@greatsmokeyvol7434]

Never get tired of watching your vids...you & your vids are amazing!...would you consider making a video on how you prepare bundt cakes from start to finish and how you add glaze, frostings, etc?....and talk about your pricing for your pound cakes?...that would be quite the teaching video...one last question: would you be willing to make-bake an eggnog pound cake?...thanks for all you do!

[@KarolynsKakes]

Thank you! I will add this to the list of videos to make and will film the next time I make one :) I'm not sure about an eggnog pound cake, I will have to look into that!

[@greatsmokeyvol7434]

four cups APF, 6 eggs, 3 cups sugar, baking powder, 1.5 cups sour cream, salt, 2 sticks butter, half cup butter flavored crisco, 2 cups eggnog, one tsp ground nutmeg...you'll need a 15 cup tube pan (a large one)...325 degrees for about 80-90 minutes...use cake goop on your tube pan...would be good to inspire your eggnog fans with a yummy eggnog pound cake...we love these pound cakes here in the South.

[@KarolynsKakes]

@@greatsmokeyvol7434 Wow, thank you!!

[@sinethembatwani1460]

What is a red velvet oil bakery emulsion? I'm in South Africa and I don't remember coming across such an item, what's another word for it? It is a substitute for vanilla extract?

[@KarolynsKakes]

It’s not a substitute for vanilla. It basically enhances the red velvet color and flavor. Not necessary if you use a red velvet mix. It just kicks it up a notch!

[@marvelous2885]

must it be frozen? or can I just wrap and put in fridge until I'm ready to frost?

[@KarolynsKakes]

refrigerating cakes that aren't iced in buttercream can cause it to dry out. If you don't have time to freeze and thaw, then I would recommend to just wrap it up and leave it sit at room temperature rather than put it in the fridge.

[@keeshalewis953]

Looks interesting can buttermilk be used instead of milk ?

[@KarolynsKakes]

Hmmmm, buttermilk is acidic and so is the sour cream. So it may make the cake really dense if you use buttermilk. If you try it, please let me know how it turns out!

[@ptapta4831]

Can cake flour be use instead of all purpose flour

[@KarolynsKakes]

I've heard people say they use cake flour, but I've had great success with All-Purpose flour, so I just stick with that.

[@dennarddancer1960]

Greetings, I think I will give your Red velvet cake (RVC) a try. I haven't made my RVC since 2000, and yesterday I finally got around to making it; it was a big flop. Instead of being red in color, it was a deep dark burgundy color and the texture was off. I've made this cake a thousand times back in the early 1990's with no problem, but now something has changed. From here on out I will no longer make the RVC from scratch. Your doctored version of the RVC looks very promising, so I think I'll try it out. I hope it tastes as good as you say it is....👍 Oh, and one other thing: What does Red Velvet Emulsion tastes like? And does it also enhance the color?

[@KarolynsKakes]

Please let me know what you think after you make it! It's one of my most popular flavors. The emulsion enhances the color and flavor. I'm not sure how to explain what it smells like. It's on the sweet side. But also, it's not necessary to add to this recipe, you can still get a good result without it!

[@dennarddancer1960]

@@KarolynsKakes Ok. I will definitely let you know how it turned out...😉

[@fancyfingers101]

Hey Karolyn, does it matter much if I use 2% milk instead of whole milk?

[@KarolynsKakes]

There's a higher fat content in whole milk, but I don't think it will make that much of a difference. Just make sure you use the full fat sour cream if you do 2% milk.

[@ODY0319]

I want to try all your box cake mix hack the ones I’ve been trying is really moist (not a problem) but I sticks onto the wrap when I wrap it up🙃. I made some red velvet with her recipe from white cake and it started to crumble. May you do your cake recipe that you use for your sculpted cakes? And give out tips on carving for a beginner Why don’t you let your cake cook completely and do you add simple Syrup when you’re about to decorate them?

[@KarolynsKakes]

I don't really do many sculpted cakes. Carving and sculpting really isn't my thing. You can use my doctored mix recipes for sculpted cakes though. You can cover them in ganache instead of icing to give it more support. The next time I do a sculpted cake, I will film it. It will be basic techniques as I only sculpt easy designs. I just did a Cocomelon TV not too long ago and that was carving a square to a rounded square LOL You do want to make sure that a toothpick inserted in the middle comes out clean before you take it out of the oven. Baking times and temperatures may vary depending on your oven. I do spray a little simple syrup on my layers before I fill them. I show how I do that in my recent video on making small cakes. kzbin.info/www/bejne/sIeQn6eGZ9WVors

[@ODY0319]

@@KarolynsKakes see I did the tooth pick trick and it came out clean I think the recipe called for too much liquid (1 1/3 cup and a cup of sour cream)

[@KarolynsKakes]

@@ODY0319 yeah that is a little too much liquid.

[@ODY0319]

@@KarolynsKakes I’ll try yours tho since you say it’s moist, fluffy and delicious after every doctored cake video lol.

[@ODY0319]

@@KarolynsKakes anything basic can help especially as being a beginner

[@MZMaddy-v1o]

HI karolyn.. Can i use reduced fat sour cream ?

[@KarolynsKakes]

You can, but full fat is best as it will yield a moister cake.

[@bobbiefelix8392]

Love your videos. I have a problem with my cake layers sinking after they baked up beautiful and tall. Do you have an idea why this is happening? Thanks!

[@KarolynsKakes]

Thanks Bobbie! There are a few reasons that could happen. If you overbeat the batter, it could sink. Although, if you are using a doctored mix recipe like in this video, you do need to mix the batter to get air into it so it rises. Also, if you let the batter sit too long before putting in the oven, it could sink. And there are quite a few other reasons too. Have you tried baking your cakes with a flour nail or heating core in the middle? The metal from that heats the cake from the center and helps it to bake more evenly.

[@bobbiefelix8392]

@@KarolynsKakes I haven't tried the flower nail yet. I need to order a longer one mine are too short. It's so frustrating it rises beautiful and then when I take it out to wrap it it looks like it was squished down. It's not the just the center it's the whole cake the sinks. I do use a doctored mix, not your recipe though. I wonder if maybe I need to mix it longer as I'm only mixing for Two minutes right now and yes I time it, lol. Could it be that I'm not incorporating enough air? Might have to experiment. Thanks for replying Karolyn, I appreciate any insight you might have!

[@KarolynsKakes]

@@bobbiefelix8392 It could be a few things. With cake mixes, yes, you do need to mix it for about 2 minutes to incorporate the air in so it rises. Just make sure you aren't going past that 2 minute mark. I really feel like you may need the flower nail in the center as I believe it may not be baking the whole way through. Try that and let me know how it turns out! Don't forget to put pan grease on the nail. :)

[@jessamalala6203]

@@KarolynsKakes hi: Even if you do more than one box the 2 minutes rule still applies or is 2 minutes per box? Thank you very much .

[@LynsCaribbeanKitchen]

I just love your energy and great videos. Question: 1. Can i replace the all purpose flour with cake flour? If yes what result would i get? 2. Would you cover these cakes with fondant? Are they firm enough to hold the weight? Thank you

[@KarolynsKakes]

Years ago, I tried using cake flour instead of all purpose and I really didn't like it. But I can't remember why because it was so long ago! I just remember that I said I'll never do that again LOL But if you try it, please let me know how it turns out! And I cover my cakes all the time in fondant, you just want to make sure you have a good coating of icing or ganache on the cake and it is solid (cold) before you cover it.

[@cynthiacaballespapangelis1792]

Thank you so much for the techniques🙏💖❣️

[@KarolynsKakes]

You are so welcome! 😊😊

[@melissabarisic8888]

I love watching your videos, so helpful! Can u use the same recipe for cupcakes?

[@KarolynsKakes]

Yes you can, I do it all the time! I bake at 350F for 16 minutes, the time may vary depending on your oven.

[@anthonywilliams3367]

I want to make a orange velvet using a vanilla box cake add the cocoa to it and orange food color what do u think And can I use butter milk instead of whole milk

[@KarolynsKakes]

Hmmmm, I've never made orange velvet cake so I'm not sure what to recommend for that. I use sour cream in this recipe, which is acidic. So is buttermilk. If you use buttermilk and sour cream, the cake may be too acidic and may have issues browning.

[@anthonywilliams3367]

@@KarolynsKakes first thank u for the response ok if I use the sour cream and the cocoa and orange food color to the white cake mix It should come out the same I think just orange instead of red. I want to make it for Thanksgiving and add a orange and white mirror glaze to it. I will let u know how it turned out. Pray for me🤣🤣🤣

[@lorrainegouras9375]

Can you use Betty crocker cake mix, thats all we have in Greece?

[@KarolynsKakes]

Betty Crocker is my preferred brand! I get the best result with that, so yes!

[@jessecarpenter3628]

I'm always in awe when I watch you take a cake out of a pan or unwrap it because your cakes are so moist yet firm. When you cut the edges to clean it up, the pieces come off solid and beautifully, there's not a thousand crumbs when you unwrap or take them out of a pan. I'm having bad luck with my cakes not doing that. I haven't tried your recipe yet, but my cakes seem to crumble a lot. I wouldn't say they're dry really, although they could be more moist. I have great luck with other recipes but if it's just straight up boxed mix, it ALWAYS crumbles too much. By the time I frost it, there's more crumbs in the crumb coat than there is buttercream lol. Makes it really difficult to decorate a box mix. Just to know why, what's going on? Does it need more or less of something? I don't use oil in my homemade recipe so I wonder if that's the problem, or if I've over mixed? I keep a really good eye on them while baking so I'm pretty confident they aren't overcooked. I just don't know.

[@debracampbell57]

Hi karolyn,, I am subscribed but haven't baked yet, but I'm about to. The emulsion, what us it called, do add to all Your cakes? What price would You put on a 1\2 sheet ... 2 or 3 layer 9 inch ... 3 layer 8 inch

[@onmyway7537]

Can I add all the wet ingredients together and then add them to the mix ??and no butter or oil in the recipe?

[@KarolynsKakes]

I wouldn't recommend it, it's best to add one thing at a time and mix. This way you'll get an evenly mixed batter.

[@beverlythomas4793]

No oil or butter?

[@griceldaleon2001]

Can we substitute red food coloring for the red velvet emulsion you use in the video?

[@KarolynsKakes]

You can add red food coloring if you wish. It's not needed if you use the red velvet mix though. The emulsion isn't just red coloring, it also adds the red velvet flavor, making it taste a little better. It's not needed if you don't have it though.

[@annmarie982]

Do you make all your cakes this way?

[@KarolynsKakes]

All of my decorated cakes are made with a doctored mix!

[@cynthiag7245]

Help please...I just tried your recipe and it's delicious. However when I tried to remove my cakes from the pan, it got stuck. I used vegetable oil and flour to grease my pans. I also removed them 4 minutes as advised. Should I wait 10-15 minutes to allow to cool instead? I'm afraid they'll stick again...

[@cynthiag7245]

I just did it again but this time using your pan grease...wow.

[@KarolynsKakes]

Pan grease is the BOMBBBBB!! I'm glad it worked for you! 🙌

[@lorrainegouras9375]

Ok, one more. Can you use Creme Fraìche or greek yogurt in place of sour cream?

[@marjorie9754]

Hi Karolyn, if I don't have sour cream, what can I used instead of ?

[@KarolynsKakes]

You can use full fat Greek yogurt instead 😊

[@marjorie9754]

@@KarolynsKakes thank you so much 🥰

[@vee5314]

Love it ... Thanks Karolyn ❤❤

[@saaraali131]

Hi can I make cupcakes with this recipe and if so how many do u think I'll get with one box mix thanks much

[@KarolynsKakes]

Yes you can! I forgot to say that, when I make cupcakes, it yields about 3 dozen. I bake them at 350 for 15-16 minutes.

[@saaraali131]

@@KarolynsKakes thanks so much my dear love your videos 👍 stay blessed

[@sashianaherne3684]

Can you use almond milk because I don’t drink regular milk

[@KarolynsKakes]

You definitely can use almond milk

[@buckingham9945]

How long would I cook this for half a sheet pan? I'm going to be filling the cake with cream cheese and covering with your American buttercream and then fondant.

[@KarolynsKakes]

Between 45 min to an hour depending on how deep it is and how far you fill it!

[@lamirada90638]

Is the red velvet emulsion necessary? Can I use vanilla instead?

[@KarolynsKakes]

It's not necessary, it just enhances the flavor. You can use vanilla!

[@yayar7545]

Hi! Do you defrost them on the counter or in the fridge and for how long?

[@KarolynsKakes]

I thaw them on the countertop. Keep them wrapped in the plastic and let sit out on the counter 2-6 hours (depending on the size) until they are completely thawed and come to room temperature.

[@yayar7545]

@@KarolynsKakes Thank you!

[@breyshanna12]

Would you consider making full cake tutorials? 🤞🏾

[@KarolynsKakes]

I actually just got a new iPhone with a ton of storage so I can start filming longer videos! I am going to figure out what I need to film and I'll put a whole cake tutorial together. Is there anything specific you'd want to see?

[@ODY0319]

@@KarolynsKakes a single tiered cake or tiered for beginners 😗😗

[@breyshanna12]

I like watching the whole cake being made and decorated! Some people speed the videos up and do voice overs when they want to explain something!

[@susanasalinas5087]

Hello Carolyne, what filling do you recommend for this flavor of cake ?

[@ChuyDeJesus-i4c]

Is this double batch good for 3 8in pans?

[@KarolynsKakes]

Yes I would make 2 batches to fill 3 8” pans 😊

[@juanitab530]

Do you make dairy free versions of your cakes?

[@KarolynsKakes]

Unfortunately I don't. I usually direct people to specialty bakeries when they ask for something like that.

[@nicoleagostini9447]

I need to make 6 layers of 10". How make boxes do you recommend me making? Even if I have left over.

[@KarolynsKakes]

I would use approx. 1 box per layer, so 6 boxes total!

[@nicoleagostini9447]

@@KarolynsKakes Thank you!

[@lyannaracedo2011]

Whenever I wrap warm cakes it makes them soggy. Even if they’re only slightly warm. But I do put in the fridge, maybe that’s why?

[@KarolynsKakes]

Yeah, I never put my cakes in the fridge after baking. Always the freezer. Try freezing them and see the difference!

[@JojoplusBo]

Ummm… what’s pan grease please. I’m in Australia and never heard of it. I soray vegetable oil and then line the tins with baking paper. Will always give something else a try! 😆

[@KarolynsKakes]

Here ya go! kzbin.info/www/bejne/qWWTdneCmtGFq6M

[@janicebastian963]

Do you have a recipe for salted caramel icing buttercream?

[@KarolynsKakes]

I haven't made that yet!

[@nitaspastries]

Karolyn I tried this but my cake was a bit dry. Maybe cos no oil or butter. Why did that happen. And what’s the difference with full fat sour cream and regular sour cream

[@KarolynsKakes]

Oh no! Was it in the oven too long? Were you able to wrap up the layers and freeze them while they were still warm? Full fat sour cream is regular sour cream. I say it that way because I don't want people to use reduced fat sour cream or non-fat sour cream because it won't produce the same result.

[@nitaspastries]

@@KarolynsKakes bake same way. Will try it again today. And let you know

[@renatajoseph6399]

Hi do u have a doctored funfetti cake mix???

[@KarolynsKakes]

I just use my yellow cake recipe (shown in this video) and add 3/4 cup rainbow jimmies (sprinkles)! kzbin.info/www/bejne/g5K0XqSoobV9rqs

[@hollyjenkins2345]

Will it change the recipe if I don’t have the red velvet emulsion ?

[@KarolynsKakes]

You can omit the emulsion! It just enhances the flavor and color.