Question For Indydebi Or Any Other Mix Users Out There...
Decorating By akgirl10 Updated 27 Apr 2008 , 12:38am by akgirl10
I really need a my 10inch square layers to be 2''tall. How many mixes do I need? This will be my second attempt as my very expensive scratch cake flopped . Also, has anyone added buttermilk to a chocolate cake mix with good results? Why, oh why can I not get this chocolate cake right? Thanks for any advice!
Wilton says you'll need 6 cups for one 2inch layer, that's about 1 1/2 cake mixes, I've been pretty successful following their recommended batter amts, and baking times...
Here's a link
http://www.wilton.com/cake/cakeprep/baking/times/party_2inch.cfm
HTH,
Jane
According to the IndyDebi method, its 1.5 mixes for a 10-inch square. Make sure that your cake pans are 2 inches tall to start with, and you can either use the cake strips or the flower nail method to get your cake mix to bake a little more evenly and level, thus making it easier to level.
I usually have to make cupcakes for my kids whenever I make a cake (so they stay away from my cake! , so mine probably get a little fuller than 1.5. But I do mine the same way that she does. Grease the pan with just Crisco, bake at 325 until done, then cool, turn out, and then to level I stick it back in the pan after its completely cooled and shave off the top.
HTH
Thank you for the tips! Jayde, do you grease the sides of the pan as well? I thought I remembered indydebi's method of greasing only the bottom, does that ring a bell? I was thinking 1.5 mixes for each pan, so I guess I'm on the right track, thanks again!
I cant remember her advice for greasing. It was lost in the Great Post Loss of 08. You are right though, she did have specific directions for greasing. I grease the sides and bottom of mine and have no troubles.
Jane:
That was another Debi tip. Leveling that way makes things soooooo much easier! I NEVER have had a problem since them with my cakes not being level. Nor did I go out and spend a bunch of money on a leveler, or waste money on the Wilton piece of cr@p. I just have a small $3 toolbox level in my cake kit to make double-y sure that its just right, and it always is.
If you're having trouble with your chocolate cake, try this: http://forum.cakecentral.com/cake_recipe-2163-Darn-Good-Chocolate-Cake.html
I'm a die hard scratch cake person, and I was really annoyed at how good this cake was. I was out of sour cream when I made it, so I used buttermilk instead.
You guys pretty much got this one covered!
1.5 mixes, baking strips, grease-only-no-flour sides and bottoms of pans (I use CK brand Pan Grease), bake in conventional oven at 325.
Well, I used pam for baking so I greased and floured my pan, plus parchment on the bottom. But 3 mixes for the 2 pans, and baking strips at 325 worked! My cakes rose at least 1/2" over the pans so I could do the level trick in the pan . You all have so much information, thanks again!
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