I have a baking problem. I am trying to recreate a cake that a popular store here in Florida sells and I am having trouble adding pudding mix to a cake from scratch. Do I add the whole box of mix to the flour or do I add the pudding cup? Also how much stortening or oil goes in a six inch double layer cake? Thanks a lot for your help.
What kind of cake are you baking and do you have a recipe?
I do have a recipe that was formulated for a six inch cake but I want to try to add pudding mix to it. It`s a yellow cake recipe with buttercreme frosting.
I put dry pudding mix in the dry cake mix. I don't use oil in yellow cake, I use sour cream so not sure about that but I would just bake the recipe for an 8" round and you'll have a smidge left over. Someone else might have a better idea but I find it easier to make the recipe and have a little left than to try to adjust the recipe for a smaller cake (there's not that much difference). You do not necessarily reduce everything the same, it depends on the amount of your flour and such. Google "Baker's Percentage" and it will help you adjust baking recipes. HTH
... easier to make the recipe and have a little left than to try to adjust the recipe for a smaller cake (there's not that much difference).
I agree, it's far simpler to make the recipe and have a little left. And you would then have a small amount of batter for experimenting.