Charm City Cakes. This is the cake you're been hunting for! Bakery quality. Camo cake mix. For tricks of the trade go to www.duff.com. Premium cake mixes, buttercream fondant, colorful icings, sprinkles, decorating tools, all from Duff Goldman, creator of the famed Charm City Cakes. Show us your Duff. You can make stuff like Duff! Create your own baking masterpiece at home and submit your photo to: www.facebook.com/bakingduff. www.gartnerstudios.com. Made in USA.
18.25 oz (1 lb 2.25 oz) 517 g x 12
0.33 cup dry mix
12 per pack
First: Preheat oven to 350 degrees F. Generously grease two 8 inch round pans and dust with flour or spray with non-stick cooking spray. Mix: In a large bowl, mix cake mix, 1-1/3 cups water, 1/3 cup oil, and 3 large eggs until moistened. Beat 2 minutes at medium speed or 450 strokes by hand. Tint: Divide the batter into 4 small bowls or cups (about 1 cup each). Using the two food color packets provided, tint each bowl of batter to create the following colors: Dark Green: 1/8 tsp green plus 1/8 tsp brown (approx. half of each color packet). Green: 1/8 tsp green. Brown: 1/8 tsp brown. Tan: 1 drop of brown. Pour: Using separate serving spoons for each bowl, drop dollops of colored batter into each cake pan. Repeat until all the batter is evenly distributed between the two cake pans. The photo on the right shows an example of a filled cake pan, but you can vary the size and placement of the colored batter however you wish. Have fun and use your creativity! For 3-layer cake: Do the same procedure as for a 2-layer cake, being careful to evenly distribute the colored batter among the three cake pans. For a 13 in. x 9 in. pan: Randomly drop dollops of colored batter into the pan. For a fluted tube pan: Randomly drop dollops of colored batter into the pan, making a complete circle in the bottom of the pan. For cupcakes: Using a smaller spoon, randomly (yet evenly) add colored batter into each cupcake liner until they are about halfway full. Bake: Bake at 350 degrees F until done, or until a toothpick inserted into the center of cake comes out clean. Cool cake in pan 10-20 minutes (tube pan 25 minutes). Remove from pan and cool top side up. Frost when completely cooled. Two 8 in. round layer - 35-40 minutes. Two 9 in. round layer - 30-35 minutes. One 13 in. x 9 in. pan - 35-40 minutes. One 10 in. pan or fluted tube pan - 45-55 minutes. 24-30 cupcakes (fill half full) - 20-25 minutes.
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