I'm a hobby baker who usually bakes from scratch. I thought I'd try a couple of the WASC gourmet flavor recipes that sound so scrumptious. Looking at white cake mixes at the store, the big brands range in size 13-odd oz through 18-odd oz, depending on the brand and which white flavor.
Does it matter which size boxed cake mix I use in the WASC recipes? Is there a certain size the recipes are based on? I think I've heard that some of the box mixes have been reduced in size, so I don't know if that changes the recipes. I would think it would upset the balance of dry vs liquid ingredients, but I really don't know anything about the science of baking.
my *original* WASC recipe is based on the old 18.odd oz sizes. I have only tried it once since the new box sizing has come out and it seemed to work just fine.
I almost always used Betty Crocker brand. Can't say that I have ever tried store brands but have used Duncan H and much less often Pillsbury.
Thanks. To be somewhat safe, I might pick whichever white mix is the closest to 18 oz, then.
I have done it with both DH and Betty and it's been fine. I always knock my sugar back 1/2 cup though, just personal preference.