Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $3.99 shipping
+ $3.99 shipping
The Cake Mix Doctor Paperback – January 11, 1999
Frequently bought together
Customers who bought this item also bought
Cake mixes are undoubtedly convenient, but do they produce good cakes? They can, says Anne Byrn, author of The Cake Mix Doctor, if you know how to tweak them. Doing this involves the addition of ingredients to enrich the mixes and flavorings to enhance and, in some cases, conceal questionable tastes. To prove her point, Byrn offers more than 175 recipes for mix-based cakes and other desserts, including formulas for frostings that, Byrn maintains, must be made from scratch. The results are convincing; readers interested in satisfying, dependable desserts prepared quickly and with little fuss should welcome the book.
Beginning with a useful discussion of cake mixes, their history and composition, and an outline of the mix-transformation battle plan, the book then presents the recipes in chapters such as "Chocolate Cakes," "Cake-Mix Classics," "Special Occasion Cakes," and "Incredible Bars and Comforting Cookies." Among the most successful offerings are Deeply Chocolate Almond Cake with Chocolate Cream Cheese Frosting, Banana Cake with Quick Caramel Frosting, and Lemon Buttermilk Poppy Seed Cake. A chapter devoted to crumbles, crisps, cobblers, trifles, and even a dessert pizza shows how to use the mixes in innovative ways, and "Lighter Cakes" presents "healthier" offerings, such as Pear and Toasted Pecan Buttermilk Cake. With sidebars such as The Legendary Pillsbury Bake-Off and tips for success throughout ("Cinnamon is one of the great tools to use when doctoring up cake mixes," begins one), the book explores every aspect of cake-mix fixing while revealing the unexpected richness that the process can yield. --Arthur Boehm
From the Back Cover
By enhancing packaged cake mix with just the right additions, even the least confident baker can turn out signature desserts. From Devilishly Good Chocolate Cake to a to-die-for Caramel Cake to coffee cakes, sheet cakes, bars, brownies, and frostings, here are 175 fast, foolproof recipes that marry the convenience, ease, and dependability of commercial cake mixes with a dash of creativity, a spoonful of richness, and a cup of pure inspiration.
From the Doctor's Pantry
Flavor Boosters-Lemon zest, nuts, coffee, poppy seeds, grated coconut, unsweetened cocoa powder, peppermint schnapps, fresh strawberries
Making It Richer-Buttermilk, whipping cream, sour cream, eggs, yogurt, butter, peach puree
Offsetting the Cake Mix Taste-Dry sherry, lime zest, pure almond extract
If you buy a new print edition of this book (or purchased one in the past), you can buy the Kindle edition for only $2.99 (Save 70%). Print edition purchase must be sold by Amazon. Learn more.
For thousands of qualifying books, your past, present, and future print-edition purchases now lets you buy the Kindle edition for $2.99 or less. (Textbooks available for $9.99 or less.)
Browse award-winning titles. See more
Top customer reviews
Instead, you can generally add the following to a box of cake mix, along with the other additions noted in this book...to "extend" the recipe so it's equivalent to an 18 oz box of cake mix: add 1 C flour (all purpose works fine), 1/2 C sugar, 1 tsp vanilla, 1 tsp baking powder, 1 egg, and 1/2 C water. The easiest way, however, would be to have a “spare” box of the same cake mix and add 1/3 CUP of the mix from the extra box, and then store the remainder in that spare box in the freezer for the next time you make a cake. You can also google for more information.
A more simple way might just be to buy TWO boxes of the 15 oz boxed cake mix, and to ONE box, add 1/3 to 3/4 Cup of product from the "extra" box, and you've now brought it up to speed and really close to the 18oz original boxed mix. I've done it both ways and it's very forgiving, and yields delicious results!
I noticed in the other reviews that no one specifically mentioned the Snickerdoodle cake with the cinamon buttercream frosting. I make this a LOT now - it's almost become my signature cake! Everyone loves it. I add fresh ground cinnamon as part of the cinnamon in both the cake and the frosting. It's incredibly yummy.
(If you like strawberries, you HAVE to try her fresh strawberry frosting!)
Contrary to what a previous reviewer wrote, the author DOES (a very emphatic DOES) address the whole pudding in the mix issue - in great detail, in fact. The key to making good use of a cookbook is to READ the cookbook, not just a few recipes. There is a lot of important background provided in the first section of this book, as well as in the side-bars. After reading that section and then the review that claimed this was "three-star execution", I felt like that reviewer ... had NOT read the book.
That same person also commented on the baking times. I would remind all users of this book to make sure they are using the same size pan as recommended by the author if they are going to use that time frame. That makes a big difference. On page 405, there is a sidebar to explain how long to bake a cake in a different sized pan than specified in the recipe.