AHi everyone im new to cake central and have only been making cakes for a year and a half. im getting bored with just box mixes so im trying to jazz it up a bit. My question is well i saw where u can add different things to box cake, so i added to a box cake, 3 tbs of yogurt, 1 tbs of vanilla bean paste, and half of the water and the other half vanilla coffee creamer, plus what ever u add to the cake itself like water, eggs and oil. my problem is there not rising there staying flat, they taste really soft and fluffy but there not puffing up like a normal cake mix would. SOME ONE PLZZZZ HELP!!!! ASAP!!!!
ASorry i also forgot to post that i added a package of instant vanilla pudding to the cake as well. Thank you.
I know nothing about using box mixes, but if you're willing to add all those other ingredients in, why not just go the whole hog and try a scratch cake? There are tons of lovely recipes here that work really well, and wouldn't be much more effort than what you've described.
The thing about baking is that it's all about the chemistry, so just randomly adding a bit of this and a bit of that can really affect the outcome. Of, course, somebody had to experiment to come up with the recipe in the first place, but if you're looking for something proven to work then I'd say go for a tried and tested recipe. And have fun :-)
AI try not to use box cakes too often but when I do I usually substitute for the ingredients that the box says to add instead of putting additional ingredients in. You can substitute water for milk and oil for melted butter. Maybe add a little vanilla.
I think ive heard you could add an additional egg to make it taste richer but not positive. (You may want to research that)
You could probably search for altered box cake recipe to get a tested one.
Otherwise I would suggest just going for making a scratch cake! :)
Hope that help! Good luck!!!
AThanks for all ur help everyone. I have been thinking about trying to make a cake from scratch, so i better just give it a try. Thanks!!
Yeah I have a feeling the problem might be in the coffee creamer. They are actually made with oil (if you look at the label, you'll see that's one of the ingredients…yuck…and I use it in my coffee! eek!). I think too much oil is not good for the cake. Along with all the other junk in the coffee creamer, I'm wondering if it did something with the leavening agents in the mix.
I don't usually use boxed mix…I do when requested by my hubs! He loves yellow cake mix and canned chocolate frosting…such a simple guy! Love him! Anyway…I have used the vanilla pudding and all that. Never has affected the rise of the cake.
Try a good scratch recipe. After purchasing all those extra things for your boxed mix, you actually will come out cheaper with a scratch recipe. The Hershey's Deep Dark Chocolate Cake recipe is AMAZING! :)