Cupcakes Dry

Baking By alleykat1 Updated 8 Jul 2010 , 5:03am by JanH

alleykat1 Posted 7 Jul 2010 , 5:15am
post #1 of 11

Hi I have had a couple clients recently say that my cupcakes were a little dry..I use a betty crocker mix what can I do to make them more moist?? I was thinking of adding an extra egg to the mix..

secondly, how do you guys deliver your two tier cakes...is there somewhere to get boxes that they will fit into? I've only seen the reg boxes..

10 replies
step0nmi Posted 7 Jul 2010 , 5:33am
post #2 of 11

i always add an extra egg and a box of pudding, just dry powder, to my cake mixes! Makes them nice and moist and last a little longer icon_wink.gif

As far as boxes...I haven't seen anything. In the past for a two tier cake I have taken off the lid of a regular box and covered the rest with plastic. there really isn't anything i've specifically seen for a two tiered cake :p

alleykat1 Posted 7 Jul 2010 , 5:46am
post #3 of 11

thank you so much for the response I will add the pudding and the extra egg on this order next week..

klangl Posted 7 Jul 2010 , 6:07am
post #4 of 11

I always doctor up a cake mix with something extra, pudding or x-tra egg or sometimes butter.

I recently did a two tier cake that I needed a big enough box for, I knew it was an outside event, I also wanted to keep the dirt and bugs off the cake, so I got a clear storage box It was huge but it worked, I just used the lid as the bottom and used the bin as the lid, it worked out perfectly, the lid was really sturdy enough to hold the cake, I was surprised, I got the one with the locking handles I think that made it feel more secure when I carried it, We just left the entire storage box with the cake on the table until serving time, everyone could admire the cake through the clear box. I now have used this on several cake jobs, works great!

alleykat1 Posted 7 Jul 2010 , 6:29am
post #5 of 11

great idea thanks!

LindaF144a Posted 7 Jul 2010 , 11:44am
post #6 of 11

I answered this in your duplicate post.

bakingpw Posted 7 Jul 2010 , 11:46am
post #7 of 11

I would not add an extra egg if your problem is dry. Egg is a stabilizer not a moisturizer. For moisture, I would use melted butter in place of oil. If you choose to add an egg, you have to also add more liquid to counter it's stabilizing effect.

Texas_Rose Posted 7 Jul 2010 , 11:48am
post #8 of 11

I buy moving boxes for tiered cakes. The boxes cost about a dollar at Home Depot and come in different sizes. I put a piece of nonskid drawer liner in the bottom of the box and then put the cake in. To get the cake out at it's destination, I (or whoever has the cake icon_biggrin.gif ) just cut the sides of the box.

A storage box with a snap on lid might seal too tightly for fondant. Fondant needs to breathe a little bit and will get wet and sometimes even fall off the cake if it's in an airtight container.

step0nmi Posted 7 Jul 2010 , 3:21pm
post #9 of 11
Quote:
Originally Posted by bakingpw

I would not add an extra egg if your problem is dry. Egg is a stabilizer not a moisturizer. For moisture, I would use melted butter in place of oil. If you choose to add an egg, you have to also add more liquid to counter it's stabilizing effect.




i think this is true for scratch cakes. for the box mixes this helps to combine the cake mix and make it a little more moist and dense then crumbly and dry

Mama_Mias_Cakes Posted 7 Jul 2010 , 4:00pm
post #10 of 11

Is it possible that you over baked your cupcakes or over mixed your batter? Set a timer when you mix so you mix it for the exact time called for. Also, try baking at 325 instead of 350, I find that it makes a moister cake.

I do add extras to my mix, but IMHO I find BC mixes the texture like cornbread. I like DH much, much better. So, you can also try a different brand too.

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