I am having problems with my bulk cake mix..I make it as directed and comes out too compressed then I lessen the eggs and add a little of baking powder and it comes out to soft but to coarse..Anyone use bulk mixes?
This one calls for
1 k of mix 4.75 cups
8 eggs
1 cup of water
1 cup of oil
mix...I have changed it around but havent come up with anyting I like...trying to cut costs but have a good quality cake. HELP PLEASE 
how do you mix it?
I always mix my eggs and oil together first (lecithen in eggs emulsifies the oil) then add the water and blend really well. finally I add the dry ingredients. (and sift them if necessary to get rid of lumps and add air for lighter texture)
Doug,
that is what I did this last time and it came out course..I also dropped the egg amount because 8 eggs I felt was a little much..
I have changed the eggs, added milk instead of water, added more oil...everytime trying something different but still not happy with the results...
TIA
coarse can also be a result of overbeating (too long or too high of speed or both)
and I note is say 1K of mix...did you actually weigh it?? or just approximate?
try actually wieghing it. most commercial recipes are by weight NOT by volume (the more traditional home baking method)
Seagoat: here is a link to a page on the baking911 website that explains different cake problems....
Coarse cake I believe is from undermixing & If the bottom is heavy or compressed its a result of too many eggs...
This might help you figure out the problem...
http://www.baking911.com/cakes/problems.htm#Coarse%20grain%20&%20sunken%20center
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