Because the leavening agent has expired, you can't use the mix for anything which needs to "rise." But, unless the cake mix is full of weevils, or contains oil (and smells "off"), I can't see any reason you can't use it as "flour" - say for a crust or a crumb topping. Mix with butter/oleomargarine as you would for any crumb topping/crust. Add a bit of fresh flavouring - e.g. vanilla, almond or lemon extract, cocoa powder, cinnamon, nutmeg, or whatever suits your needs. Most cake mixes have sweetening, but taste the crumbs and see if you want to add more.
techniques used in masking cakes?
They're "used" by eating them, just like other cakes.
75g
no, quinceanera cakes are used with bright colors or you can use white but not all quinceanera cakes look like wedding cakes.
Little Debbie says that there is no ammonia used in the making of any of their cakes, mixes, or products.
The most commonly used frosting on store-bought cakes in the U.S. is buttercream frosting.
Yes, dried fruits that are used in cakes are gluten free.
There is no ammonia used in the making of Little Debbie cakes according to the company.
So the cakes rise. If you used plain flour, the cakes wouldn't rise and they would be flat!
Depends upon the icing; however, most frequently either the pecan or the walnut is used in icing (frosting) for cakes. Pecans are used in the icing for Carrot cakes, and walnuts are used in the icing for German Chocolate cakes.
cakes
An oven.