He all, I'm new here and mostly been reading posts. Love the forum. I'm addicted too. My questions are: Has anyone added merigue powder to their cake mix batter, do you sift your mixes, and do you sift your powder sugar when making icings. Just wondering what you guys do. Thanks
I was wondering about sifting cake mixes too. Sometimes the mix looks a little lumpy and wondered if it would help to sift...
I buy the 10x powdered sugar (pre-sifted 10 times), and it seems to work well.
I always sift my powder sugar. Always! I've never sifted my cake mixes. Yes, they are lumpy sometimes but the lumps come out if you mix them the time the recipe suggests.
I have never sifted my powdered sugar or cake mix. I don't seem to have issues with my icing turning out bad.
Can't say that I have used meringue powder in my cake mix. I always use it in my icing- I might be a little weird cuz I like the smell of meringue powder.
I've tried the meringue in a cake mix..I was told that it helps firm up the cake but I found that it had more of a "drying" effect..live and learn! I don't sift my cake mixes but once I empty the cake mix into my mixer, I turn it on low for a minute or so and this breaks up the clumps if there are any. As for the powdered sugar...nope, I don't sift that either. If it looks lumpy, I just bounce the bag on the counter once or twice!
I don't sift my powdered sugar. You really only need to if it's lumpy. When I buy my bags of sugar, I always squeeze them to make sure the sugar is fluffy and light. If it is hard or lumpy, I don't buy it.
I'm a newbie too, but I don't sift my cake mixes either. I don't usually sift my powdered sugar either, I always buy the 10x. I just tried the marshmallow fondant for the first time (loved it, had alot of fun) and next time I make that I will probably sift the sugar because I noticed a couple of lumps in the fondant. Not enough to be a major issue but probably frustrating if I was doing a real project.
Someone on another board did many many tests making cakes with and without meringue powder. On the ones it worked on, it made the cake rise 1/4 inch (+/-) higher. Now, technically yes, that's a higher cake. But not enough for me to add the expense of this nasty tasting- dries your cakes out -powder.
i used meringue in my cake ONCE , will never do it again. that cake was so dry it cracked. i beat my cake mix longer than what the box calls for and the results are always good! has anyone ever done so?
Hey MomofThree, thanks for the tip about sifting the powdered sugar when making MM fondant. I'm going to be making some in the next few weeks and was wondering while reading the recipe if I needed to sift. I'll definately try the sifting first time I make it.
I always beat my cake mix longer and faster than the box says to too and they turn out great.
I'm anal about this. I set my timer and beat according to directions. The few times I've varied from this I've had fallen cakes. Not pretty site.
I cant say I even own a sifter. I never see a reason for one anymore. Nowadays the flours I seen and 10x sugar are fine. But maybe I am just a little lumpy myself!
I don't use a real sifter. I use a large mesh strainer. I like it much better.
I had to weigh in on this one for the heck of it.
Since the majority of the confectioners' sugar I use is for royal icing, I've gotten into the habit of sifting it through a large mesh strainer. I have to for royal since I am always either using it from a squeeze bottle or a piping tip. I've found even the smallest lump can clog the tip.
As for cake mixes, I tried sifting once through a large mesh strainer and it didn't really sift; it's too moist. I find the lumps pretty much break up in the mixing and the couple of extra stirs I give the batter with my spatula before pouring it into the cake pans.