Hi Freinds i want to know which cake mix brand is good for baking big Cake. Is there any trick to bake the cake so the top is even? Please help!
Duncan Hinds Cake mix is generally best from a box....
And as far as cooking a level cake...
Mix the batter a lot, and ive found that oven temperature has a lot to do with it. (as far as it heating and cooking with an even temperature)
Dont open the door to "check on the cake" for the first 15 minutes since that is the time it rises most...just peek through the window.
I like Duncan Hines as well. As for level top...when you take the cake out of the oven, put a damp towel on top of it for about 10-15 minutes while it cools.
I finally got my cakes to come out nice and level after trying many of the "tips"
What worked was not over filling the pans. I used a 3 inch deep pan and filled it only 1/2 way. The cakes came out super straight and level. I also baked the cakes at 325 rather then 350 so it didn't rise to fast.
However, if your cake does come out with a hump the dish towel on top while the cake is still hot will allow you to level the cake. Just make sure you do this when the cake first comes out of the oven. Once it starts to cool down it's to late and won't work.
I agree with the dishtowel method. I just used it tonight on a 12 inch square cake and it works great. I also have used the cake board to gently press down on the cake right out of the oven and that works well too. As for cake mixes, I used an amazing Cake Doctor recipe that I found on CC with melted white chocolate in the batter (absolutely delicious) and the brand of mix I bought to try first was the Pillsbury yellow cake mix. I baked the cake to experiment and DH flipped for it. It melts in your mouth. I then tried Betty Crocker...not as tasty. DH said the first was so delicious that it is pointless to keep trying. I have since made that cake five or six times for different events and everyone goes crazy over it. It truly melts in your mouth. I will never go back to scratch again. If you want the recipe just say the word!
WORD!!! I would love that recipe!!
I also use the towel method, works great!
YES, recipe PLEASE!!!!!!
When I took Wilton classes, my instructor told us to use Duncan Hines Moist Deluxe MIXED with Betty Crocker Pound cake.
Follow the directions on EACH box. You will have a sturdier cake by adding the pound cake to it, especially if you are planning on using fondant! She advised us NOT to use mixes with pudding in the mix, because it made it less sturdy if you are planning on using fondant. I have been using this combination for a long time, and it's ALWAYS been good to me, as well as my customers LOVING it!
Okay, here is the awesome recipe. It makes about 5 1/2 cups of batter:
1 stick of butter
6 ounces of white chocolate (I use Nestle morsels)
1 package of yellow cake mix (Pillsbury tastes best in my opinion)
1 Cup whole milk
3 large eggs
2 tsp. vanilla extract
Melt the butter and white chocolate together in a small saucepan over low heat until creamy. It will be lumpy but that's okay. Just as long as it is melted. Place the milk, eggs and vanilla into your mixer and stir on low. Add cake mix and stir until combined. Then pour in your butter / chocolate mixture. Beat at medium speed for about two minutes. It will get very thick and fluffy. Pour into your cake pan and bake at 350 for your usual baking time. For the 8 inch pans the total time is 33 minutes.
Enjoy! It tastes like the best pound cake you ever had...delish!
sheronc, thanks for the recipe I hate to sound like a "dork", do you mean "real butter" or can I use margarine?
Thanks for sharing
Hi! Have you tried melting the chocolate and butter in the microwave rather than in a saucepan?
Generally you will want to use real butter. You just can't beat the flavor and richness the real deal will add.
if you try the towel method to level know that it will increase the density of your cake. I actually prefer to take the tops off my cake because it gives my filling something to "grip" so to speak and seems to make for a more stable cake imho! Happy baking!
sheronc: Do you think it would be okay to do a cake extender recipe in addition to your recipe? Basically add the things you did but also add extra flour, sugar, and sour cream?
I have tried the white chocolate vanilla cake posted by sheronc. Oneprimalscream had shared the same recipe a few months ago, and I must say it was absolutely delicious ! Since then I have made it atleast 7 to 8 times for different occassions.
Even those who are not into cakes and sweet treats absolutely love it. I make mine with Betty Crocker's yellow cake mix. Haven't tried with others though.
Hi Sheronc, Do you think it is possible to do it with 1% milk that is what we use. would it affect flav or texture. Cause the recipe sounds good. I know cakes are for special occasions but some people really watch what they eat!!!! Thanks Kay
Well, I have never tried to add anything extra to the batter because it is really very good by itself...even without icing but I did try it with 2% milk and I think it was a little drier but I can't say for sure that was the reason. I do know that ever since I have stuck with the exact recipe, it has always turned out awesome. I brought some to work today and the girls wer stuffing it in their mouths. One girl had a mouthfull of cake and was trying to tell me how delicious it was before she could even swallow. LOL. If any of you try this recipe I would love to hear your feedback. I think this is the perfect standby recipe. And I am sure you can melt the butter and chocolate in the microwave with no problem.
I think I will try this ..Sounds great!! Do you use filling? If so what kind, and what about icing?