I have a cake mix and when I mixed it and all that I poured it into the 2 inch deep cake pan and it didn't even cover half. Is this normal? Are there cake brands that make 2 inches without buying 5 boxes? If not, are there delicious cake recipes you recommend? Chocolate or vanilla.
I used pillsbury moisture and obviously I'm a newbie haha because I forgot that when you bake it it rises (brain fart). It's still a bit short though. It's maybe 1 inch or a little more thick. If there is a cake mix that tastes good and is thicker I'd love if someone shared it. I like Duncan Hines and I've never tried their cake mix, maybe theirs bakes up thicker.
What sized tin did you use? Obviously that makes a difference but sorry I dont use cake mixes so can't help with other brands/thickness.
http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm
This is a great guide to how much batter you need per pan.
DH cake mixes make between 5 and 6 cups of batter, depending on the flavor. The white is closer to 5, chocolate in the middle and the golden butter makes 6.
Phils makes between 4 and 5 cups of batter, again white seems to be the lesser, chocolate in the middle.
In the past BC would make 4-5, but I'm not sure with the change over of the mixes. I have only used the smaller box for one of the chocolates, but I want to say it made 4.5 cups of batter (I have it written down at home.)
The back of the boxes lie. 
I mean the amounts split between two pans is fine for a cake at home, but if you are going for a pretty full two in tall cake, you need to use more cake mix than they tell you to on the back of the boxes.
The back of the boxes lie.
I mean the amounts split between two pans is fine for a cake at home, but if you are going for a pretty full two inch tall cake, you need to use more cake mix than they tell you to on the back of the boxes.
Ditto to Texas Sugar. I personally just eyeball each pan I fill and fill it a minimum of 1/2 way. Sometimes this means you end up with left over batter, so I make cupcakes or a smaller cake to use up the leftovers. I use doctored Duncan Hines recipes almost exclusively and DH provides a pretty consistent 5 cups of batter per mix (some variations depending on cake type). I prefer Duncan Hines because I can choose whether or not I want pudding added to my recipe.
I will not purchase Betty Crocker again since they were sneaky and reduced their mix sizes.
If you want some wonderful recipes, go to this site:
http://www.cakemixdoctor.com/
then purchase her 1st book: The Cake Mix Doctor
You will NOT be sorry--this is a must-have book for every baker.
The back of the boxes lie.
I mean the amounts split between two pans is fine for a cake at home, but if you are going for a pretty full two inch tall cake, you need to use more cake mix than they tell you to on the back of the boxes.Ditto to Texas Sugar. I personally just eyeball each pan I fill and fill it a minimum of 1/2 way. Sometimes this means you end up with left over batter, so I make cupcakes or a smaller cake to use up the leftovers. I use doctored Duncan Hines recipes almost exclusively and DH provides a pretty consistent 5 cups of batter per mix (some variations depending on cake type). I prefer Duncan Hines because I can choose whether or not I want pudding added to my recipe.
I will not purchase Betty Crocker again since they were sneaky and reduced their mix sizes.
If you want some wonderful recipes, go to this site:
http://www.cakemixdoctor.com/
then purchase her 1st book: The Cake Mix Doctor
You will NOT be sorry--this is a must-have book for every baker.
Are these cakes strong enough to stack?
I've only ever used cake mixes and haven't had any problems carving or stacking cakes.
When it comes to stacking, it is your support system that is holding up the cake, not the cakes themselves.
I've been using BC for a while now but use to use DH.
I usually do a singular recipe of the extender (wasc but using one cake mix) and it makes about 2 extra cups of batter. So with the WASC I'd say around 4 cups of extra batter, which would give you about 14 cups of batter when you start with the DH mix.
Texas sugar: To carve cakes you use cake mix boxes? Ive tried it once before with no luck, any tips?
Texas sugar: To carve cakes you use cake mix boxes? Ive tried it once before with no luck, any tips?
Not TexasSugar, but this might help.
Secrets of Cake Carving:
http://cakecentral.com/cake-decorating-ftopict-59361-.html
You still have not told us what size your pan was so we cannot help you further.
Up until they downsized the amount of mix in box - one Betty Crocker cake mix would make enough batter for :
1 10" round OR
1 8" sq OR
1 of most Wilton shaped pans - like the shell, or horseshoe or sponge bob - those kind....
OR 1 sheet pan 12"x8"
I have not baked since the change in the amount of product in the boxes.
I have also used both Pillsbury and Duncan Hines but much prefere Betty Crocker.
Texas sugar: To carve cakes you use cake mix boxes? Ive tried it once before with no luck, any tips?
I do. Sometimes they are doctored, some times they are not. I have learned that nuts and coconuts in the mixes don't carve nicely.
I use a bread knife or another serrated knife and have never frozen before carving (don't have the freezer space to do it). I also like to start with shapes that are similar to what I am making, that way I have a basic shape to work off up.
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