bvbedford Posted 14 Sep 2005 , 1:33am
post #1 of

How do I make my box cake rise higher? I use the suggested amount of batter for the pan but my cakes don't ever seem full enough. My sheet cakes seem to flat. Does anyone have any advise on what I can possibly add to my batter to make it rise more?

10 replies
NottawaChelle Posted 14 Sep 2005 , 1:40am
post #2 of

I recently started adding one more egg than the box requires which definitely makes the cake rise more.

I've also used the cake mix extender from this site to start my pans out a little fuller. Because they're fuller, there's a good amount of cake in the end. Sometimes I have to level off but it is worth it to not have flat/small cakes.

debsuewoo Posted 14 Sep 2005 , 1:42am
post #3 of

IOnstead of baking at 350 as the box usually suggests, put the oven down to 325 and bake for a good hour, or until it tests done. This way the cake cooks slower and has a better chance to rise.

Debbi

bvbedford Posted 14 Sep 2005 , 3:30am
post #4 of

Thanks I think I will try adding extra eggs, because I have already tried baking at 325 and they still don't rise that high.

sweeterbug1977 Posted 14 Sep 2005 , 3:39am
post #5 of

I usually add either a tbsp of meringue powder or an extra egg.

Daniela Posted 14 Sep 2005 , 5:45pm
post #6 of

Joanie,
I never thought of putting meringue powder in it!! How do you know how much to put?? Thanks for the tip



Daniela

thyterrell Posted 14 Sep 2005 , 5:51pm
post #7 of

Have you ever tried using the Wilton baking strips to put around your cake pans when you bake? Instead of those, alot of times I just saturate flour sack towels and wring them out really well and use them. They will fit larger pans since you can pin several together. Both of these seem to work really well for me.

Mjmil7 Posted 14 Sep 2005 , 6:05pm
post #8 of

Daniele, In one of the Wilton course books, it suggests using 1 tablespoon meringue powder per box. I use this as well as the extra egg and my cakes are pretty fluffy. I fill my 9x13 sheet cake pan 2/3 full which usually requires 2 cake mixes and use the leftover batter in a 6' round pan and freeze for a later time.

Thanks, Janice

Nitu Posted 14 Sep 2005 , 6:07pm
post #9 of

Daniela
I learned how to make butter cream icing in my Wilton course1
For stiff consistency 1 cup vegetable shortening
1 teaspoon Wilton Vanilla flavor
2 teaspoons milk or water
1 lb. Confectioners sugar
1 tablespoon Wilton Meringue Powder

Nitu

Mac Posted 15 Sep 2005 , 5:20am

I was always told to bring everything cold to room temperature. And when everything is mixed, to let it sit for about 5 minutes before pouring into pans.

sweeterbug1977 Posted 15 Sep 2005 , 5:56am

Daniela,

I always add 1 tbsp per mix that I use. I use the same amount when I am making a scratch cake..1 tbsp per 8-9 inch cake.

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