I recently switched to mixes and have run into a bit of an issue. I am making a topsy turvy cake and the bottom layer is a 16 in chocolate square. The first time round, I added sour cream & a pudding packet per box & my cake collapsed to about 1 in after rising nicely. I don't have time to experiment at this point so I need your advice!
I'm thinking of adding dream whip to help it rise, maybe an extra egg so it doesn't get weak? TIA! [/i]
Did you use a flower nail in your cake? I don't bake anything over 12" without a nail in the center. I also use mixes and also add sour cream and pudding. Never have a problem with the cake collapsing in the center. Hope that helps!
I found my chocolate cake did not do well with pudding or extenders. Made it Duffy and dense. I just follow the package directions and I use DH devils food and it's perfect every time. I have bno idea why choc mixes react differently. Good luck.
did you JUST add a pudding pack and sour cream...I think that's too much moisture. I always just add an extra egg and a pudding pack...don't ever have that problem. Also, I do suggest using an inverted flower nail for that large of a cake...actually, you could even use 2 or 3. Grease and flower them like you would your pan and put the flat side in the bottom of the pan. HTH
when I have a large cake, I bake two boxes at a time. I just have 1-2 in layers. I make 3, and then I dont have to tort. I just fill and trim. I hate messing with big layers, this way I just slide them on each other. I freeze them this way as well. When I double mixes, I add 1 pudding mix but still 2 c. sour cream. 2 c. liquid, 8 eggs, 2/3 c oil.
Thanks everyone! I did I think 3 boxes and used 2 flower nails. I'm torn between just following the box & doing the "dream cake" on the back of the dream whip box. I think I'll try the dream cake on a smaller scale & if it looks good do the 16in ones...
I also think your problem was too much moisture, pudding and sour cream.