chellebell70 Posted 7 May 2006 , 11:49am
post #1 of

reading Witon yearbook...it said "Hint: To help cakes rise high, add 1 to 2 TBSP Meringue Powder to each boxed two-layer cake mix." Anyone ever try that? What were the results vs. without?

54 replies
Omicake Posted 7 May 2006 , 12:11pm
post #2 of

Never read about it nor tried it, but it makes sense since meringue powder is dehydrated egg whites. Egg whites possess leavening action and help cake batter to rise.

dsoutherngirl Posted 7 May 2006 , 12:15pm
post #3 of

hmm..it does makes sense..wonder if it will change the texture or flavor any. Think I'll try it. icon_biggrin.gif

butternut Posted 7 May 2006 , 12:31pm
post #4 of

It makes a world of difference in my opinion. I used to always have trouble with my cakes. I never knew how much they would rise. Sometimes they were really whimpy. I started using 1 tablespoon of Meringue Powder to each cake mix and the layers rise beautifully, each and every time. Everyone always remarks about how high the layers are.

leily Posted 7 May 2006 , 12:44pm
post #5 of

I have heard of this, but haven't tried it, I have some cakes to make today, think i will give it a try. Will report back with what I find =)

Leily

Rodneyck Posted 7 May 2006 , 3:06pm
post #6 of

Butternut, is that a box mix your were adding the powder to or a homemade. I am wondering if this works for homemade without unbalancing the recipe.

butternut Posted 7 May 2006 , 3:14pm
post #7 of

I'm sorry, I was referring to box mix. I've never tried it on a scratch cake so I'm really not sure. Wish I could help.

MariaLovesCakes Posted 7 May 2006 , 6:29pm
post #8 of

Yes, I tried this loooong time ago on a box chocolate cake and I was like Whooooooaaaa, not sooo high!!!!

cakesbgood Posted 7 May 2006 , 6:52pm
post #9 of

But you don't replace the actual eggs the recipe calls for with it right? You add this in addition to the regular eggs? I'm going to try this to on the next cake icon_biggrin.gifthumbs_up.gif

butternut Posted 7 May 2006 , 6:56pm

I add the Meringue Powder in addition to the eggs. Just do your mix like usual and add in the Meringue Powder. I think you're going to be surprised.

cmmom Posted 7 May 2006 , 7:00pm

This sounds interesting. icon_confused.gif I wonder if this will replace the cake extender recipe? I will have to try it out! Thanks for the tips.

cakesbgood Posted 7 May 2006 , 7:06pm

I hope I am surprised LOL icon_lol.gif ! I may have to bake a cake now either this evening or tomorrow just to give it a try to see what happens icon_lol.gif . This is going to drive me nuts till I know lol

jen1977 Posted 7 May 2006 , 7:14pm

I do this with every cake that I make, and it makes a big difference! I also use the bake even strips and don't have to trim much to get them level, so they stay high. I don't bake a cake without the meringue powder now! I found out by mistake once that it doesn't work if you add it after you mix either. icon_lol.gif

Omicake Posted 7 May 2006 , 7:32pm

Marialovescakes wrote:
Yes, I tried this loooong time ago on a box chocolate cake and I was like Whooooooaaaa, not sooo high!!!!
Did it rise, yes or no?Make it simple for me , as my English is not too good.

cakesbgood Posted 7 May 2006 , 7:38pm

I assumed she meant that it was rising TO high? icon_confused.gificon_biggrin.gif And I hope mine does when I try it thumbs_up.gif

lsawyer Posted 7 May 2006 , 7:40pm

To Omicake: Yes, Marialovescakes comment means that it did rise high! Very high!

Omicake Posted 7 May 2006 , 7:40pm

Well , reading Marialovescakes's post again gives me the feeling that her chocolate cake rose a lot.

sandie Posted 7 May 2006 , 7:43pm

I was wondering if the meringue powder works, if you follow the recipe for the pudding mix.

Omicake Posted 7 May 2006 , 7:43pm

Oh, thanks, lsawyer. Your post entered just as I was posting mine.LOL!

lsawyer Posted 7 May 2006 , 8:07pm

To sandie:
Yes, it works with the pudding mix added.

Rodneyck Posted 7 May 2006 , 8:29pm

"I do this with every cake that I make, and it makes a big difference! I also use the bake even strips and don't have to trim much to get them level, so they stay high. I don't bake a cake without the meringue powder now! I found out by mistake once that it doesn't work if you add it after you mix either."

Jen, are you using in box or homemade? Sorry, the conversation keeps going back and forth between both and I get so easily confused. icon_razz.gif

Happygrl Posted 7 May 2006 , 9:17pm

One more question. I've never purchased the Wilton Meringue powder...I have Just Whites (the powdered egg whites you can buy in the baking aisle). They are the same thing, true? I have the Just Whites in my cabinet and would like to try this today if it would work.

jen1977 Posted 7 May 2006 , 9:23pm

I usually use box mix, but have used it with scratch cakes also. I don't use Wilton brand, I use a powdered egg white that I buy at a local cake supply store. I've even used color clow mix if I was out of meringue powder. Basically, the meringue powder has a very added ingredients like cornstarch. Color flow muixz is basically just the egg whites and also worked fine, just a little too $$ to use in a cake mix!

MariaLovesCakes Posted 7 May 2006 , 11:45pm
Quote:
Originally Posted by cakesbgood

But you don't replace the actual eggs the recipe calls for with it right? You add this in addition to the regular eggs? I'm going to try this to on the next cake icon_biggrin.gifthumbs_up.gif




That's right. Just add it to the whole cake mix in additioin to the eggs.

leily Posted 8 May 2006 , 1:16am

I tried this today and it did make a difference! I made two 10" square cakes with BC cherry chip mix. I used the cake mix extender recipe for each cake plus a box of pudding (b/c BC mix alone didn't make enough). The first one I left out the meringue powder, The second one I added it in (almost forgot it had already mixed for about 1.5 mins. Not sure if it would have done better mixed right away or not.

The second one raised a lot more evenly and a little ways over the edge of the pan-which is great for me b/c I will just cut even with the top of the pan.

So I do believe it makes a difference.

Leily

cakesbgood Posted 8 May 2006 , 3:23am

Great, that's what I was hoping for, that it would go ahead and rise over the pan so it could just be leveled off right there! So you added the same amount of batter to both? I'm VERY happy to hear that this works thumbs_up.gificon_biggrin.gificon_lol.gif

S1eepygrl Posted 8 May 2006 , 3:44am

Hi Ya'll,

I would like to know how much powder you added and if it changed the texture?

Thank you.
Charli

cakesbgood Posted 8 May 2006 , 4:11am

Sleepygrl!!! I never even thought to ask that LOL LOL!! Yes, I to would like to know just how much merinque powder to add! I guess I was just thinking along the same lines as making the icing, adding 1 TBSP LOL. It didn't even cross my mind that no one mentioned how much icon_redface.gificon_lol.gif

lsawyer Posted 8 May 2006 , 4:33am

I use one heaping tablespoon per cake mix (box or scratch).

GHOST_USER_NAME Posted 8 May 2006 , 4:41am

I know this thread is alittle long but it said how many tbsp at the beginning of the thread. Usually alot of bakers use 1 tbsp. It's an awesome added extra to the cake box mix to make your cake rise higher.

~Josie icon_smile.gif

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