Topic Title: Reduced size cake mixes..Final thoughts? Created On Sunday September 16, 2012 3:45 PM
Posted: Sunday September 16, 2012 3:45 PM
What has everyone finally decided on the reduced size cake mixes? Is anyone using them as they are, adding more of same mix to make up for old size, or just adding a basic extender to it? Really curious to know if anyone out there really thinks it still makes the same size cake.
I'm still baking through my huge stash and buying up any large sizes I come across (which does happen) but I plan on (begrudgingly) following The Cake Mix Doctor's advice of adding 6 TBSP flour to all mixes to bulk it back up to the 18.25oz. size.
I'm also working thru my old 18.25 oz. packages. IF USING THE “NEW “ 16.5 OZ. SMALLER MIXES:
Add to smaller (16.5 oz.) cake mix in addition to other ingredients recommended in Cake Mix Doctor recipes:
1/2 cup flour
1/8 to 1/4 cup sugar
1/2 teaspoon baking powder
(saradars~~I am curious about the 6 TBSP of flour as recommended by the Cake Mix Doctor. I wrote her in February 2012 and got a reply with different advice. Did she post this on her site?)
Here's what I got when I sent her an email :
"Thanks for your email. It is really distressing that food companies think they can keep reducing the size of products. For the past few years the mixes have lacked the structure, and I have advised cooks to add a little flour to the dry cake mix to ensure the cake will have structure and not sink while cooling.
I, too, would rather pay a little more and keep things consistent.
Let's let the dust settle, and I will be interested to try my recipes with the smaller DH mixes.
In the meantime, it's a good idea to add a little flour (up to 1/2 cup), a little sugar, if desired, and a half teaspoon of baking powder to the smaller cake mix before adding other ingredients.
Or, check out my cake mixes on my website - www.cakemixdoctor.com - clicking on Anne's cake mix. They are a little larger than the conventional cake mix.
Thanks for your interest, and let's keep in touch!, Anne"
I've also tried the 3 ounces added from a second box. Both work fine for me so far.
I always "extend" my mix (thanks to you guys) so are you saying to add extra ingredients in addition to the "extender" recipe? That would be about 1 & 1/2 cups of flour plus more of the other stuff? That seems like a lot of extra stuff just to get a full cake. Won't the additional ingredients change the flavor of the mix? I realize that most of the people that have been baking a while or a lot use white mix but I buy the flavors. Any opinions on this?
In response to a letter I sent regarding the newly reformulated cake mixes that were introduced in July, the Smuckers® company, owners of Pillsbury®, has responded and invited me to meet with their marketing and research and development teams in October. While the company knew that many bakeries buy their wholesale bulk cake mix for volume production work, they were surprised to learn that so many small home businesses and bakeries used the 18.25 oz. boxed cake mixes for their cakes. They assumed that grocery store sales reflected household consumers, and the outpouring of unhappy responses they received from business owners regarding the new product was unexpected. In an effort to give them a more accurate picture of how we use cake mixes in our cake decorating businesses, I’d appreciate your feedback in the following questionnaire if you’d like to participate. Feel free to sign your name or reply anonymously, and thanks so much for your response!
Sincerely, Dianne Rockwell
I've invited you to fill out the form Cake Mix Survey. To fill it out, visit:
Each baker has his/her own preference. What they grew up with, what their local markets sell, what they think tastes/performs better.
As far as scratch vs box, some folks are strictly scratch, others are strictly box, and still others do both.
After you have experimented to see what works best for you, you can then decide what you want to do. Plus, you've got to take into consideration what your target market wants (if you are selling your cakes). If you are doing it just for family, then what do they prefer?
There are no right or wrong answers to your questions. Just each individual's preferences.
Good to know. Thanks. Just went to Pathmark (in NJ) that sells America's Choice brand products (I think A&P stores do as well.) Got boxes of 18.25 oz cake mixes for less than $1.00 per box, so I got 2 Red Velvet, 2 chocolate and 2 yellow. Hoping it's really brand name just repackaged as a store brand. Fingers crossed!
From what I understand they add from another mix to make it 18.25 ozs. They then add the old measurements of water, eggs, and oil that came for the old 18.25 oz boxes. I have not had to try it yet. Some also just add a standard extender for each mix. Not sure of the measurements because I do not have it at my fingertips at the moment.
Wow, I didn't pay attention to the new size, I just came from the store and was upset because the price of one cake mix that used to be $1 to $1.25 is now $3 each. C&H powered sugar is now $3 each also.
If you have a Sam's Club nearby that you can buy your C&H Pure Cane powdered sugar at, I'd definitely recommend going there. Their 4# bags have come down to $3.14. When I first got into caking in 2011, they were $3.74 for 4#.