The mixing method is like the Betty Crocker Silver White Cake from the 1950s.

And boxed mixes are rarely tasty.

Anonymous wrote:So many good instant box cakes.

not really

OP, I think you need to get 2 - 8" cake pans. Don't use the cheap tin throw-away ones because you can get 2 regular ones for just a little bit more. I agree the original recipe looks a little off. I also agree that the shortening is what makes the buttercream icing so yummy.

Anonymous wrote:

Anonymous wrote:The buttercream calls for half butter, half shortening. That is disgusting. Would you want to eat a cake smeared in shortening. Use all butter.

I'm guessing you've never had any formal culinary training? Shortening is actually the secret to excellent butter cream.

I disagree with the cake technique for this recipe, but the butrercream is spot on because of the shortening this is probably ly why the cake was such a hit at whatever event thr OP was at.

OP-i would not use a springform pan. Could leak.

Truth.

I worked for a baker (mainly doing wedding and event cakes) and this is 100% fact. I too was shocked.

Anonymous wrote:I dunno, I'd probably do a marscapone instead of buttercream on a strawberry cake.

Sounds classy and gross.

Anonymous wrote:

Anonymous wrote:The buttercream calls for half butter, half shortening. That is disgusting. Would you want to eat a cake smeared in shortening. Use all butter.

I'm guessing you've never had any formal culinary training? Shortening is actually the secret to excellent butter cream.

I disagree with the cake technique for this recipe, but the butrercream is spot on because of the shortening this is probably ly why the cake was such a hit at whatever event thr OP was at.

OP-i would not use a springform pan. Could leak.

No it’s not, but it is better if the buttercream will be served chilled. It has a gross mouthfeel though.

A springform pan is fine. but you do need 2 pans. You can by cheap aluminum ones at the grocery store.

I agree with the above that it's weird that the butter and sugar aren't creamed together in this recipe. I'd modify the recipe to do that instead.

Agree that shortening makes a good buttercream. At one point, I took a cake decorating class at a local craft store and had to make icing every week. I went through a lot of shortening and it was so good. I only make cakes for my kids' birthdays now so I just use butter.

Boxed cakes are good but homemade is better.

This cake looks yummy. Good luck.

Agree that the cake directions seem likely to produce a tough cake. I would see if you can find a more traditional preparation with the same flavors.

I dunno, I'd probably do a marscapone instead of buttercream on a strawberry cake.

Anonymous wrote:The buttercream calls for half butter, half shortening. That is disgusting. Would you want to eat a cake smeared in shortening. Use all butter.

I'm guessing you've never had any formal culinary training? Shortening is actually the secret to excellent butter cream.

I disagree with the cake technique for this recipe, but the butrercream is spot on because of the shortening this is probably ly why the cake was such a hit at whatever event thr OP was at.

OP-i would not use a springform pan. Could leak.

Anonymous wrote:oh boy. I do hope you are going to do a trial run before serving this to Nyone.

Did you actually read the post?

oh boy. I do hope you are going to do a trial run before serving this to Nyone.

The buttercream calls for half butter, half shortening. That is disgusting. Would you want to eat a cake smeared in shortening. Use all butter.

Anonymous wrote:

Anonymous wrote:So many good instant box cakes.

No, they are not that good

Box cakes have a weird aftertaste. I'm not sure that all people can taste it, but I can. It makes them pretty gross.

Anonymous wrote:So many good instant box cakes.

No, they are not that good