Caslon
Executive Chef
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?
"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?
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