So after baking 24 layers of cake over the past two days, I wanted to report a finding. I usually use Duncan Hines cake mix in my WASC, and follow the original recipe from The Kakelady. I've been frustrated with the inconsistent results in the past, but found that it was partially my oven not being calibrated correctly, and it did make a world of difference after I calibrated it against an oven thermometer. But I was still finding these little crazy inconsistencies, and had no idea what the problem was.
Today, I purchased Betty Crocker to use because DH has gone through the roof at my local grocery store, and BC is what Walmart had plenty of. I was hesitant to use it, but this is the brand Kakeladi actually recommends for her WASC, so I thought, how bad could it be?
All my cakes turned out beautifully with BC!! Just for the heck of it, I had a few boxes of DH left and mixed the last batch up using DH (following the exact same recipe). I also at the same time baked a few layers of my BC WASC, so I had both brands in the oven at the same time, each in the same sized pans. My BC again came out perfectly, where my DH has a crunchy, sort of flaky layer on the top of each tier.
The crunchy layer reminds me of when it snows a nice fluffy soft snow, and then it freezing rains on top of it, leaving that crunch as you step, breaking that thin layer sort of jaggedly. Even when I stuck my toothpick through to test the cake, the toothpick didn't pierce cleanly through, it sort of broke jaggedly through the crunch (which is a very thin layer) and then was fine. It tastes yummy as heck, but it's so strange the way it behaves.
for everything else i use 3 eggs, 1 tablespoon of oil and 1 1/4 cups of water. again, no problems. i bake everything at 325 degrees and use bake even strips and a flower nail, if needed.
I only use 2/3 cup of sugar instead of a full cup. I always thought it was the sugar giving you that crackly top effect.
Just something that came to mind when I read your description. Maybe the lesser mix amount does matter when adding a full (?) cup of sugar?
The only problem I have now with them is that Duncan Hines claims that the reduced size will yield the same amount as the old box. AHEM....I beg to differ. You do NOT get the same yield. You get less and pay more for the box!!!
ARGH! Frosts my fruit loops!
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