AHello! Have any of you guys doubled up any of the cake mix doctor recipes? I know the recipes on there are for small cakes..and I need it for 12 inch round tier. If so what was the turn out?
I'm planning to do the chocolate cake recipe :)
It is against CC policy to use "bump" and using it after only 2 hours is confounding. Most of us are *very* busy people, and a lot of us deliver cakes on Saturday.
@sweettooth7 The easiest way to keep track of a thread that you are interested in, is to 'subscribe' to that thread. Just click on the little white star in the black box at the bottom of the thread.
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A 12"x2" round needs 1 1/2 cake mixes to be 'full'. If you want to make two 12" rounds, you will need three recipes total. Doubling will only help some. Make sure your mixer will hold 2 recipes at once.
Hello! Have any of you guys doubled up any of the cake mix doctor recipes? I know the recipes on there are for small cakes..and I need it for 12 inch round tier. If so what was the turn out?
I'm planning to do the chocolate cake recipe
Do it all the time with no problem.
Keep in mind that most of the original Cake Mix Doctor recipes were for cake mixes that had 18.25 ounces in each box mix. Over the past few years, nearly all box mixes have been packaged in smaller boxes of 15-16 ounces.
You may compensate for the smaller amount of box mix several ways:
what I do is add the following ingredients for EACH box used in one of her original recipes:
1/2 cup flour
1/8 to 1/4 cup sugar
1/2 teaspoon baking powder
Some people add in 3 ounces of mix from another box
Some people don't change a thing
AThank you guys for the advice :) how long is the baking time for these bigger tiers? And have you guys had any problems with the spice cake recipe cracking?
12" isn't that big a tier :) It should bake up in about 10-15 mutes longer than a 10"er.
In your original post you said you are making a chco cake - now it's spice? Actually there should not be any problems with any flavor. If the layer is splitting it is baking too quickly. Turn the temp down. It is much better to bake it slow and longer than have a big hump in the middle &/or the top split.
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12" isn't that big a tier :) It should bake up in about 10-15 mutes longer than a 10"er.
In your original post you said you are making a chco cake - now it's spice? Actually there should not be any problems with any flavor. If the layer is splitting it is baking too quickly. Turn the temp down. It is much better to bake it slow and longer than have a big hump in the middle &/or the top split.
@kakeladi that is one of the very best ever things that I've learned here on CC.com.
Good to hear someone uses some of my advice :)
And that particular piece of advice is something I used in my bakery for yrs.
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