Box Cake Mix Help Required Please

Baking By allaboutcakeuk Updated 16 Jan 2011 , 9:38pm by allaboutcakeuk

allaboutcakeuk Posted 12 Jan 2011 , 12:34pm
post #1 of 4

Hi there, I wanted to try some box mix which has had rave reviews. However I am struggling to work out the ratios of mix/oil/water and egg for each of the sizes of cake tins I would want to use.

Can anyone help please on how they work this out

All I have on the bag is a list saying 5kg 11lb 0z of mix and a list thereafter of amounts of egg/water/oil.

I have used a mix previously before but all they required was the addition of water and I was given the amounts required for each cake tin shape/size. I have never added oil and egg before to a mix (this is a different brand) so I am unsure how it would work for my previous amounts as I need to add more liquid in the form of egg/water and oil!

Both mixes I previously used had different water amounts for vanilla sponge and chocolate (chocolate had more water). Hope this doesn\\'t sound too confusing!

Any help would really really be appreciated. thank you if you can help


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3 replies
Serena4016 Posted 12 Jan 2011 , 1:33pm
post #2 of 4

Well,in the US, this is how it works.....the box mix comes with directions/ingredients for using the entire contents of the box. I have never divided a box mix up for fear the dry ingredients that are in it may not be equally distributed and alot of times they call for 3 eggs, which is a little tricky to divide!!. I make the whole mix which always makes approx. 4 1/2 cups-5 cups (sorry, don\\'t know equivalents for you) of batter. If I need 7 cups of batter I make 2 mixes and then I bake the extra batter in a cake pan and use at a later time (freeze for later use or use right away) to make cake balls or just to have a small cake on hand. I have also used leftover vanilla cake that I had frozen for strawberry shortcake this summer. I just defrosted it, crumbled it, put strawberries and whipped cream on top. Delecious!! Hope this helps. Oh, and yes almost all cake mixes here in the states call for water, oil and eggs!

Serena4016 Posted 12 Jan 2011 , 1:38pm
post #3 of 4

Oh, one more thing....I always measure the batter after I\\'ve mixed it so I know exactly how much I have from that mix and then divide it accordingly or make another mix if I need to.

allaboutcakeuk Posted 16 Jan 2011 , 9:38pm
post #4 of 4
Quote:
Originally Posted by Serena4016

Well,in the US, this is how it works.....the box mix comes with directions/ingredients for using the entire contents of the box. I have never divided a box mix up for fear the dry ingredients that are in it may not be equally distributed and alot of times they call for 3 eggs, which is a little tricky to divide!!. I make the whole mix which always makes approx. 4 1/2 cups-5 cups (sorry, don\\'t know equivalents for you) of batter. If I need 7 cups of batter I make 2 mixes and then I bake the extra batter in a cake pan and use at a later time (freeze for later use or use right away) to make cake balls or just to have a small cake on hand. I have also used leftover vanilla cake that I had frozen for strawberry shortcake this summer. I just defrosted it, crumbled it, put strawberries and whipped cream on top. Delecious!! Hope this helps. Oh, and yes almost all cake mixes here in the states call for water, oil and eggs!




Hi there thank you for your advice. Unfortunately this is a huge bag which is probably for a commercial bakery hence why they don't give any instructions for smaller amounts. Thank you for all your wonderful tips too
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