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
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.
AAre you referring to the already prep cake mixes that's just add water?
Yep. There are a couple versions of the bulk bags. Some just add water, some you have to add the eggs, etc.