Do you all sift your cake mixes?? (those of you who bake from a mix)

I always sift my mixes. I swear by it. It's much easier to mix, the batter turns out smoother and I think it makes a big difference in cake texture - in my opinion.

Nope - never.

wow, I used to sift everything - then I didn't at all, now I'm doing it again - I thought I was nuts that it changed the cake, but maybe I'm not!!

Any thoughts?

Absolutely...always!


Wanda

I do mos of the time unless I am lazy, but then I am always sorry because I see the lumps!

Julia

Always!

Always!

I never used to until I heard of tohers doing it on these boards, I thought "hey, why not at least try it" well I have never gone back, Some people might think i'm crazy, but I can DEFINITELY tell a difference in the cake if I don't sift.

Agreed, when I use a mix I always sift it... it makes a huge difference, I notice it alot with the WASC and the chocolate devil's food cake.

I think it has a similar affect in a recipe as sifting the flour.

I do!

99.0% of the time I do sift. ( I have my lazy moments)

When I use mixes I always sift them too. Sometimes there are some incredibly hard pieces I find too.

the mix
the extra flour in the extender
the extra sugar in the extender
the pudding mix too.

and it DOES make a difference.

(about the only thing I don't sift, is the PS for the BC)

I have never sifted any of my cake mixes, but reading this post and watching Emeril Lagasse past couple of days makes me think I should to get the batter not so lumpy. I like how Emeril does it-has a big piece of parchment paper and sifts all of the flour, sugar, baking soda, baking powder, etc. onto the paper, then when all done, takes each end of the paper, brings it up and pours it into the mixer-a lot less messier that way.
I will need to buy a bigger sifter if I am going to do this, though. The only one Ihave is a really small one. I'll try to get one this weekend!!

Always. Mix, extender, everything.

I second Doug's vote! Everything!

When sifting the flour for an extender like WASC do you measure before or after sifting?

Ya know I've been so lazy, but don't they have those cannister sifters? Maybe that will make it less time consuming.

Can anyone recommend a good sifter? I had a metal one that I bought from Ikea. The first time I tried it on a cake mix, the thing got so clogged up that I couldn't get anything out of it. I ended up bending the piece inside by accident and throwing the whole thing in the trash.

When I first saw that idea here on CC, I thought "oh geesh, some people have way too much time on their hands!" So one day, I just decided to see what difference it made ..... Oh. My. God. I have not made a cake since and NOT sifted the mix!

It takes less beater time because the batter is smooth!! I also heard that the #1 mistake people make is overbeating the batter, so this goes hand in hand. The cake appears denser, meaning there are way fewer air holes in the cake.

Next to learning the Melvira Method, this is the best tip I've picked up from CC.

Instead of using a sifter, I use a mesh colander (strainer) It is in the shape of a medium bowl, no handles, so I hold it in one hand and tap it against my other palm. Works like a dream and holds almost the whole box of mix.

I made a cake last night and sifted everything for the first time and all I can say is WOW !!! I thought my cakes were good before but this defiently made them better !!! I'll always sift from now on !! Thanks everyone

I don't sift but I do run the mixer in the dry ingrediant before I add any of the wet. I use a hand mix for all of my cake mixes instead of uning the KA. When something does call for sifting I only use my wisk, except for gum paste

Kat

Edited for typo

Well the only sifting I did before this thread was my CS....but, since there are so many that do and swear by it, I'll just have to do it too! Thanks for another tip fellow CC'rs

Wow, I'm convinced. If Indy and Doug say it, it must be so. Consider me a "sifter" from now on.

Instead of sifting, I put all my dry ingredients in my KA bowl and use a wisk to combine them. The wisk gets rid of all the lumps from the mix and I also have less mixing time after I add the wet ingredients. My cakes also come out dense with no air bubble problems. I like the wisk, because it gives the same effect as sifting, but no mess.

well, I've never had done this before and now I'm dying to try it. everytime I get on CC I learn something new.