Has anyone ever added baking powder to a box mix to get a higher rise? I have heard of this but never tried it....just wondering if anyone has.
Some members add extra baking powder when extending/enhancing their cake mixes.
However, just adding extra baking powder to a box mix might not yield the results you're after as too much fat or sugar and/or leavening will cause a cake to fall upon cooling.
Handy cake troubleshooting charts:
http://tinyurl.com/2p5bdu
http://tinyurl.com/32goqe
Cakes rising higher than the pan:
(Indydebi's method using straight BC cake mixes.)
http://forum.cakecentral.com/cake-decorating-ftopict-334013-.html
Additionally, not all cake mixes yield the same amount of batter....
To be sure you're using at least the minimum amount of batter required for your pans, here's a link to Wilton's cake preparation and servings charts:
http://www.wilton.com/cake/cakeprep/baking/times/index.cfm
(Also gives recommened baking temps. and times - and more.)
My recipe of choice is usually the WASC cake which has the reliability of a mix but with a more homemade taste. )
Classic WASC recipe:
http://forum.cakecentral.com/cake-decorating-ftopict-584319-.html
Expanded flavors version WASC*:
http://tinyurl.com/2cu8s4
Using the expanded flavors WASC (and DH white cake mixes) a full recipe yields a tad over 14 cups of batter which is great for large pans or multiple smaller ones.
*The basic difference between these two recipes is the use of a small amount of oil. (To date, I've only used this version.)
HTH
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