Has Anyone Experimented With The The New Cake Mixes Yet?

Decorating By sweettreat101 Updated 13 Aug 2012 , 4:42pm by Sugarsweetcafe

sweettreat101 Posted 13 Aug 2012 , 2:51pm
post #1 of 3

I am getting ready to start baking for a large cake I will be making for a friend and wondered if anyone has experimented with the new cake mix formulations yet. Did you add extra flour and sugar, baking powder and if so how much. I have been reading posts where people complain about the extra holes in finished cakes and the middles sinking during the cooling process. I was thinking about adding a little extra flour but I'm not sure how much as I like to keep my cakes on the light side not dense. Any help greatly appreciated.

2 replies
yums Posted 13 Aug 2012 , 3:10pm
post #2 of 3

I only use the white cake mix for WASC and I have not had a problem in continuing with the same recipe.

Sugarsweetcafe Posted 13 Aug 2012 , 4:42pm
post #3 of 3

I know there was a thread iirc about this. I havent tried it yet, I was thinking of trying some off brands tbh. I know thats what some people do now.

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