"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-28-2019, 12:47 PM   #1
Executive Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Ring of fire. So. Calif.
Posts: 3,244
Packaged cake question

Besides starting from scratch, is there anything I can do to make my packaged cake mix (white cake) more like bakery or homemade? I came across these tips. Any comments about the below or other tips appreciated.

"Did you know that most professional cake makers use boxed cake mixes? They do!"

Milk. Use whole milk instead of water. It gives it a denser texture like homemade.
Eggs. Use 3-4 eggs instead of 2 for a richer taste.
Sugar & Flour. Add 1/4- 1 cup sugar and flour to your cake mix.
Sour Cream. Add in 1/2 cup sour cream to add a more dense, rich flavor.
Pudding. Add a small instant pudding box to the mix to add moisture and flavor.
Vanilla & Salt. Add in a teaspoon of vanilla and 1/4 teaspoon of salt the mix.
Butter. Use melted butter in the place of vegetable oil for richer taste".

Also, should I use egg whites or entire eggs? If egg whites only, should I use more eggs than are called for? Will the cake be less rich using only egg whites? Any of the above suggestions used by you?

__________________

Caslon is offline   Reply With Quote
Old 02-28-2019, 04:37 PM   #2
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,412
You can do all of those things to improve a cake just don't do all of those things at once.

Most important thing IMO is just follow the directions, use clean equipment, fresh ingredients and bake in an oven with an accurate temperature.

I like a moist dense cake so I tend to choose those directions on the cake mix box or use a 1-2-3-4 cake recipe, pound cake recipe, etc...

All I can say is practice, practice, practice!!!

Good luck!
__________________

Aunt Bea is offline   Reply With Quote
Old 02-28-2019, 06:20 PM   #3
Executive Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Ring of fire. So. Calif.
Posts: 3,244
Okay, thanks. I bought Duncan Hines cake mix. I like that the instructions say to lightly coat the pan with oil, then sprinkle flour on (non-stick pan). Hopefully that will make the cake pop out of the pan. The other brands tell you to just pour it into a pan. I did that once and the cake stuck to the bottom.
Caslon is offline   Reply With Quote
Old 02-28-2019, 11:49 PM   #4
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,178
Quote:
Originally Posted by Caslon View Post
Okay, thanks. I bought Duncan Hines cake mix. I like that the instructions say to lightly coat the pan with oil, then sprinkle flour on (non-stick pan). Hopefully that will make the cake pop out of the pan. The other brands tell you to just pour it into a pan. I did that once and the cake stuck to the bottom.
As much as I enjoy baking cakes, when the kids were small, I always used Ducan Hines. But I always added my own extra vanilla extract. Sometime I would buy a white cake, and use orange juice along with the Orange Extract. Or turn it into a lemon cake, etc.

And ALWAYS grease and flour your cake pans. Regardless of what the directions say. For me, the cake mix in a box was just the beginning of a new experience. Now that the kids are all grown, I bake all my cakes from scratch. Come the beginning of November, all the orders for their cake start coming in. Right now Hershey's Dark Cocoa cake is the family favorite. For that I not only grease the pan, but dust it with cocoa and sugar.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-01-2019, 02:43 AM   #5
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,412
Quote:
Originally Posted by Caslon View Post
Okay, thanks. I bought Duncan Hines cake mix. I like that the instructions say to lightly coat the pan with oil, then sprinkle flour on (non-stick pan). Hopefully that will make the cake pop out of the pan. The other brands tell you to just pour it into a pan. I did that once and the cake stuck to the bottom.
That's the method that I use.

If you don't keep flour on hand grease the pan and use a tablespoon of the dry cake mix to dust the pan before you make the batter, dump any excess cake mix back into your bowl and follow the directions on the box.

You could also cut a piece of wax paper and put it in the bottom of the greased pan.

If you plan on doing quite a bit of baking try using Bakers Joy spray that combines the oil and flour in one spray. You can also make your own pan release by combining equal parts of oil, vegetable shortening, and flour until smooth. Store in the refrigerator.

Good luck!
Aunt Bea is offline   Reply With Quote
Old 03-01-2019, 11:29 PM   #6
Executive Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 3,668
Quite honestly, I don’t bake cakes. But I do use boxed cake mix to make cookies. I don’t have to cream the butter and the sugar, which is the biggest PITA for me! I’ve added all sorts of stuff to the dough (but only one or two at a time), including molasses, cream cheese, and most recently, dulce de leche. And I always add 1/4 of brown sugar (light or dark). As I don’t bake cakes, I don’t know if any of this is relevant.
__________________
Dance like no one’s watching, sing like no one’s listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 03-02-2019, 05:44 AM   #7
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 3,931
Cake Doctor cookbooks use boxed cake mixes and do all kinds of things with them. My step mom saw me looking through hers, then sent me my own. I've made several of them.and they all turned out great.
medtran49 is online now   Reply With Quote
Old 03-29-2019, 12:26 AM   #8
Executive Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Ring of fire. So. Calif.
Posts: 3,244
When I take my cakes out of 9" round pans (after cooling on cold tile) the bottoms are quite moist, almost wet. I may not be cooling the pans right. Hot pans on cold kitchen tile causing that? Use a rack to cool the pans slowly? I'm learning, always learning. After buying Chips Ahoy and other cookies for so long, I've been eating one cake a week now, lol. I'm saving money too. A single serving square piece of cake from the bakery costs me $2.24. Duncan Heinz cake mix costs just $1.34 (icing $1.27) for an entire cake.

I may go back to craving cookies, but as of now I'm baking cakes. I never realized before now that they were so cheap and easy to bake up.
Caslon is offline   Reply With Quote
Old 03-29-2019, 07:50 AM   #9
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,110
I cool my cakes in the pan on a rack for about 10 minutes then take them out of the pan and finish the cooling on the rack.

Yes, I personally think cooling hot pan on cold tile could cause your excess moisture on the bottom.
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is online now   Reply With Quote
Old 03-29-2019, 08:18 AM   #10
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 8,060
If you use whole eggs you will get a yellow cake. White cake requires egg whites only. If you can never figure out what to do with the yolk, you can buy egg whites in a carton. Approximately 1/4 cup equals one egg white.
__________________

__________________
Welcome to Western New York, where the only kind of weather we have is inclement!
Sir_Loin_of_Beef is offline   Reply With Quote
Reply

Tags
cake

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:30 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.