Meringue Powder In Cake Mix?

Decorating By nancylynwallace Updated 2 Jun 2008 , 2:25pm by nancylynwallace

nancylynwallace Posted 2 Jun 2008 , 11:42am
post #1 of 5

I was reading in a Wilton Decorating book that a hint to make boxed cake rise a little higher is to put 1 to 2 tblsp. of meringue powder in the mix. Has anyone out there tried this? If so, how much did you use? Thanks for your imput! thumbs_up.gif


4 replies
Starkie Posted 2 Jun 2008 , 11:46am
post #2 of 5

My Wilton instructor told us this trick, too. I have put a tablespoon in my mix cakes, and I can't tell that much of a difference, but then I just started doing it when the humidity around here started to get really bad, so maybe it has helped? I wonder if anyone else has done this?

butternut Posted 2 Jun 2008 , 11:47am
post #3 of 5

HI Nancy. I always use 1 tablespoon of Meringue Powder or Just Whites in a box of cake mix. It really does help it to rise better. Works like a charm for me. I'd never make a cake without it......

Granpam Posted 2 Jun 2008 , 12:08pm
post #4 of 5

I use 1 heaping Tbs. most of the time. Sometimes I will add an extra egg and that works too.

nancylynwallace Posted 2 Jun 2008 , 2:25pm
post #5 of 5

Thanks to all of you for your imput! I'm going to try it on my next cake!

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