![]() ![]() Instead of vegetable oil, add softened or melted butter. Just remember to use room temperature ingredients! If you read my 8 Cake Baking Tips post you know how critical this is. ![]() I know that some people add a can of soda in place of the eggs, water, and oil, but I haven’t tried that one, either. (I recently made a lemon cake using yogurt and it was yummy!) Other ways to add fat/moisture to the cake and give it a better flavor would be to add a half-cup of sour cream, yogurt, or even mayonnaise to the mix. They’ll be even tastier with the addition of a few extra ingredients! TIP THREE: Bake in professional pans The others just don’t taste the same to me. Chocolate cake is a favorite, but I’m partial to Devil’s Food chocolate cake mix from Pillsbury. My preference for spice cake? Betty Crocker. That, my friend, is up to you! My go-to for Lemon cake is Duncan Hines. Sometimes the brand preference will depend on the flavor. ![]() Duncan Hines is lighter/fluffier and does well for layered cakes but I still prefer Pillsbury. If I’m building a tiered cake, I use Pillsbury because it’s a denser cake. TIP TWO: Know your cake brands and how/when to use them. Multiply that by the number of boxes you’re using in your recipe. A basic cake mix will feed 10-12 people (roughly, depending on how it’s sliced). Knowing how many people you can feed with your cake is key. 5-6 boxed mixes will make three 12-inch cakes.3 boxed mixes will make three 10-inch cakes.2.5 boxed mixes will make three 9-inch cakes.2 boxed mixes will make three 8-inch cakes.1 boxed mix will make three 6-inch cakes.I usually triple-layer my cakes and here’s my (basic) formula for determining how many boxes of mix to buy: This 10-inch triple-layered cake required three boxes of mix.ĭecide in advance how many cake mixes you will need for your project. But with a boxed mix I’m pretty much guaranteed the cakes will turn out the same every time. ![]() When you’re baking from scratch, recipes can go awry. I use them for a variety of reasons, but primarily because I want a consistent product. I’ve never found a from-scratch recipe that I enjoy as much as these doctored cake mixes. Lots and lots of birthdays.Įvery cake I baked started with a boxed mix. Over the past fifteen years I’ve baked for weddings, funerals, anniversaries, baby showers, bridal showers, and much, much more. They’re great.and not just when you’re in a hurry! Why I Use a Boxed Mix After all, homemade cakes do have a fuller texture you can’t achieve with a boxed mix using the recipe on the back of the box.īest of all, you’ll walk away from this experience convinced that there’s nothing wrong with boxed mixes. You’ll be surprised at how easy it is to not only make a boxed cake mix taste better, but feel better in your mouth, as well. And trust me.these simple additions can make all the difference. It doesn’t matter what flavor you choose–chocolate cake mix, yellow cake mix, white cake mix, or even something different, like a spice cake mix–you can still spice it up even more with just a few additions. You need to take your cake to the next level to make it taste like a scratch cake. Starting with a box of cake mix is a good beginning. Doctoring a Cake Mix is Easy! How to Make a Cake Mix Taste Betterĭuncan Hines, Betty Crocker, Pillsbury.and all of the rest. ![]()
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