For All Of Us Mix Users.. Yellow Mix Help
Decorating By SugarBakerz Updated 11 Feb 2007 , 4:54pm by kms2402
I was just wondering if was the only one who has lumps in my yellow mixes after they have been beaten with the KA? All of my other mixes come out soooo smooth, but it really seems like every yellow I have, there are lumps. Do you guys sift your mix first? When I say yellow, I mean the yellow, not butter or marble, just the yellow. I use DH mixes and even add more oil than required do this with every cake.. any suggestions?
I only use DH mixes too. Never noticed lumps and the yellow cake mix is the one I most often use 
I've never tried sifting them before. Sorry, guess I'm no help... I have noticed the yellow cakes bake up differently though. Seem more crumbly.
I do add Dream Whip to the cake mix before starting and mix with a spatula first.
I do sift my mixes, I bought a large strainer (a set of 3 from Bed Bath & Beyond for 9.99) and push it thru the strainer with a spatula, it only takes a minute, whereas the sifter takes forever. I also find the devil's food to be lumpy, the sifting seems to make a big difference in the batter. Good luck!
I sift everything! My students make a big joke out of this, but laugh as they will, I don't have lumps! 
why sift?? What does that do??
A: It removes any and all lumps in the mixes and in powdered sugar for the frosting (which is important because these lumps don't disappear in the K-5!!)
B: It incorporates a light/fluffyness to the overall cake, so even if it's a dense cake, it's still a good texture.
Thanks!! Too bad I JUST finished baking. I will have to try that next time!
I usually put my mix and dry ingredients (I use an extender recipe) in the bowl first and then turn the paddle on low for a few minutes while I get the wet ingredients ready. It seems to do a great job of removing lumps and combining the dry ingredients> HTH
I always sift, too. BUT, I have two sifters, a little cheap crank handle kind and a nicer one that acutally has two screens. I've found the the cake mix just gets gunked up in the nicer one. I also often get hard lumps that I have to force through. I've noticed a big difference in my cakes since I started sifting.
Junecakes, what's an extender recipe?
An extender is basically additional sugar, flour, salt and leavening added to a cake mix to make the mix go farther. After adding all that to the cake, the liquid ingredients get increased as well. There are a number of good extender recipes in the recipes forum on this site. Hope that helps! 
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