Mixing More Than One Cake Mix At A Time
Decorating By jen4230 Updated 17 Mar 2009 , 3:48pm by CakeDiva73
Hi. I am trying to make a practice weddiing cake and i was wondering if i can mix 2 cake mixes together at a time because the pan i am using need 10 cups of batter and it would be easier 2 mix 2 mixes together. Is this ok to do or should i mix them seperately then pour them together in to the pan? Thank you for any help i can get.
Me too...I mix 2 at a time also to save time!!
Most all of my pans call for more than 5 cups of batter, so I am always mixing two recipes at one time. Works fabulously as long as your bowl is large enough. Good luck!
I've never had a problem mixing two at a time.. 
and I hand mix I don't use a mixer...
I mix multiple mixes together too. Lately I've been toying around with mixing 5 or so together using a shallow Rubbermaid tub. Has anyone ever tried it? I don't see why it wouldn't work, but I just haven't bought one yet to try it.
I have never tried it because I have never needed that much batter at one time. Can you use that much batter at once? I would be hesitant to mix up more than you could use in one baking because the leavening starts to develop and the batter begins to thicken. If you disturb the batter once this process begins, it could keep your cake from rising properly. JMHO
I mix 2 at once also. I mix for 4 minutes since one mix calls for mixing 2 minutes--is this what everyone else does??
I would stick to 2 minutes. If you mix it too long, the gluten begins to develop and will make your cakes tough.
I mix 2 at once also. I mix for 4 minutes since one mix calls for mixing 2 minutes--is this what everyone else does??
I just mix all my cakes on low for 30 sec-1 min and then med. for 2 min, no matter the size.
Overmixing can cause your cake to fall, or to be tough, because you might over-develop the gluten in the flour.
Theresa
Thank you to all of you. This will make it much easier for me. I have the professional 600 stand mixer as well as the smaller 5qt series. I have taught myself everything and learned alot on here. I'm finally signed up to take 4 wilton classes although i have to drive 45 minutes to it. I really want to make cakes and decorate as a profession. Anybody have suggestions how i can become better at it living in a very small town with not much of a need for bakers? Anyways thanks to all of you im going to go ahead and try the cake. 
Thank you to all of you. This will make it much easier for me. I have the professional 600 stand mixer as well as the smaller 5qt series. I have taught myself everything and learned alot on here. I'm finally signed up to take 4 wilton classes although i have to drive 45 minutes to it. I really want to make cakes and decorate as a profession. Anybody have suggestions how i can become better at it living in a very small town with not much of a need for bakers? Anyways thanks to all of you im going to go ahead and try the cake.
Jen, I have to drive just as far to take cake classes. So far, I've done courses I and II. I'm in a small town, but have found that there's still a need for cakes. My advice would be to do what is necessary to be legal, then advertise, hand out business cards, donate some cakes to places where lots of women work...women appreciate th art of the cake and take care of ordering for b-day parties, showers and weddings. Try not to start too low on prices even if you are in a small town. I always remind myself that if baking is going to take time away from my kids, I'd better charge enough to make it worthwhile. I don't need to work my butt off on a cake for just a few dollars! The biggest challenge is getting my hands on the supplies I need. We have a Walmart, but it doesn't carry very many cake supplies, so I have to stock up when I'm in the "city." So far, I've tried to avoid paying shipping for cake supplies. Also, you'll want to look into the business end re: taxes, etc. Most importantly, check in at Cake Central as much as possible. This is such a great resource! Good luck!!!
Overmixing can cause your cake to fall, or to be tough, because you might over-develop the gluten in the flour.
Theresa
Well no wonder!! I've tried the WASC recipe by Rebecca Sutterby & it's been coming out kinda "flat" & now I know why. I hate it when it's my fault!! 
Although I must admit, I just put the ingredients & hit a mixer speed until it looks mixed well. 
I'll have to try it again & this time be more careful. Darn science!!! 
Did either of you know that most of those Wilton class instructions are also available online? Here's the link to that section on their website:
http://www.wilton.com/decorating/browse.cfm?start=1
Theresa
Did either of you know that most of those Wilton class instructions are also available online? Here's the link to that section on their website:
http://www.wilton.com/decorating/browse.cfm?start=1
Theresa
Holy moley!! Thanks for the link, I'll be adding that to my bookmarks so I can reference it! I hadn't checked the Wilton site b/c everyone said their stuff was junk (although I own quite a bit of it due to living in a small area & that being the primary brand to buy) & I didn't think to look there for tips.
Thanks Again Theresa!!
lol, I remember when I was a beginning baker and thought it would be cute to make green cupcakes for the kiddies. So I made a yellow cake and added food coloring, and mixed.....and mixed... and added more dye....and mixed.
Thought everything was fine until I pulled a green 9 x 13 pancake from the oven!
I always double cake mixes now and either make cupcakes or extra cakes for cakeballs.
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