Charm City Cakes. Pink isn't just a color - it's a attitude! Baker quality. For tricks of the trade go to www.duff.com. Pink camo cake mix. 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, 2 tbsp oil, and 3 large egg whites (no yolks) until moistened. Beat 2 minutes at medium speed or 450 strokes by hand. Tint: Divide the batter into 3 medium bowls or cups (approximately 1-1/3 cups of batter in each). Using a pair of scissors, carefully clip a tiny corner from the pink color packet and tint each bowl as follows: White: No food coloring is necessary. Light Pink: 1 drop of pink. Mix well. Dark Pink: Squeeze remainder of packet into the bowl and mix well. Pour: Using a small spoon for each bowl, evenly distribute spoonfuls of colored batter into each cake pan. For a good color contrast, try placing lighter batter on top of the darker batter, and vice versa. Continue adding and layering colors until all bowls are empty. The photo on the right shows an example of a filled cake pan. Since camouflage patterns are so random, you can vary the placement of the batter however you wish. Have fun! For a 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 spoonfuls of colored batter into the pan. For a fluted tube pan: Randomly drop spoonfuls of colored batter into the pan, making a complete circle in the bottom of the pan. For cupcakes: Using a small 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 (see times listed below), or until a toothpick inserted into center of cake comes out clean. Cool cake in pan 10-20 minutes (tube pan 25 min). Remove from pan and cool top side up. Frost when completely cooled. Two 8 in. round layers - 32-35 minutes. Two 9 in. round layers - 28-31 minutes. One 13 in x 9 in. pan - 32-35 minutes. One 10 in. pan or fluted tube pan - 43-48 minutes. 24-30 cupcakes (fill half full) - 21-24 minutes.
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