Bakery Cake "texture Taste"

Baking By DaGiftDacurse Updated 22 Apr 2013 , 1:14pm by ddaigle

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DaGiftDacurse Posted 22 Apr 2013 , 1:07pm
post #1 of 4

AI wanted to know do anyone know what is being used in bakery cakes/cupcakes that they come out so soft, rise nicely and doesn't have the "burnt" bottom versus at home scratch cakes... Could it be doctored cake mix? I could never achieve this with my cupcakes! Somewhat with my cakes though!?!?! Help

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ddaigle Posted 22 Apr 2013 , 1:09pm
post #2 of 4

50lb bag of pillsbury.  Many of the bakeries (around here) that put out lots of cakes use mix..but they buy it in 50lb bags. 

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DaGiftDacurse Posted 22 Apr 2013 , 1:12pm
post #3 of 4

AAre you referring to the already prep cake mixes that's just add water?

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ddaigle Posted 22 Apr 2013 , 1:14pm
post #4 of 4

Yep.  There are a couple versions of the bulk bags.   Some just add water, some you have to add the eggs, etc. 

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