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.
Sincerely, Dianne Rockwell
I've invited you to fill out the form Cake Mix Survey. To fill it out, visit:
another cake lady
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.
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