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08-30-2015 02:15 PM
Cooking cakes are not new to me...been doing it for 40+ years....but recently, when I buy a box cake mix, I've noticed that the cakes do not RISE as high as usual. At first I thought I'd left something out when blending the eggs/oil/water...but after several more tries, THEY STILL ARE FLAT LOOKING. Has anyone else noticed this??? Thanks.
08-30-2015 02:26 PM
I noticed that quite a while back. Must be because the cake mix box size is smaller then it used to be. I also noticed less frosting in a can. Used to I did not need the whole can & now there's not enough. Have not made a cake in a long time. Only 2 of us & anything I make in a 13 x 9 pan gets dry before we can finish eating it.
08-30-2015 02:31 PM - edited 08-30-2015 02:34 PM
I haven't baked any kind of cake lately, so I can't address your specific question. Here's a little trick I learned years ago to make my cakes a little higher & lighter. I do this for both box & scratch cakes. Separate the eggs & stir in the yolks into the batter. In a separate bowl, whip the whites to soft peak stage, then gently fold them into the batter. Whipping the whites puts more air into the mixture. I can't guarantee you'll get the results you want, but you've got nothing to lose by trying.
08-30-2015 04:06 PM
I don't have the same results from the BC cake mixes as I do with the DH brand. No more BC mixes in this house.
08-30-2015 04:58 PM
@Nightowlz wrote:I noticed that quite a while back. Must be because the cake mix box size is smaller then it used to be. I also noticed less frosting in a can. Used to I did not need the whole can & now there's not enough. Have not made a cake in a long time. Only 2 of us & anything I make in a 13 x 9 pan gets dry before we can finish eating it.
I have the same issue in my house--cake doesn't get eaten quickly enough. The last time I made a (frosted) cake, I froze half of it in a Tupperware unsure how it would turn out. When I took it out of the freezer a month or so later, it was as good as if it had just been baked. 😊
08-30-2015 05:54 PM
There is less mix in them now and they don't fill up the pan like they used to. I think pretty much all the brands have gone that way. You can try using a smaller pan next time. I think they are almost 20% smaller than what they used to be. Same price of course. I don't use them anymore. Greed and stupidity on their part.
08-30-2015 07:20 PM
I don't use cake mixes except when I make a recipe from Lizzie Early (awesome cupcakes) or The Cake Mix Doctor; both involve adding things that aren't in the regular instructions (sour cream, extracts, etc.). I haven't had a problem, but if you're making the mix using the directions on the box, try adding 1 tsp. of baking powder. I do that with mixes past the "best by" date and it works well.
08-30-2015 07:25 PM
I don't use cake mixes except when I make a recipe from Lizzie Early (awesome cupcakes) or The Cake Mix Doctor; both involve adding things that aren't in the regular instructions (sour cream, extracts, etc.). I haven't had a problem, but if you're making the mix using the directions on the box, try adding 1 tsp. of baking powder. I do that with mixes past the "best by" date and it works well.
08-31-2015 11:06 AM
@Lannie wrote:There is less mix in them now and they don't fill up the pan like they used to. I think pretty much all the brands have gone that way. You can try using a smaller pan next time. I think they are almost 20% smaller than what they used to be. Same price of course. I don't use them anymore. Greed and stupidity on their part.
I noticed the same thing some years ago. Don't use them anymore either and from scratch seems just as easy now and with better results.
08-31-2015 11:31 AM
Does anyone have a really good recipe for a white or yellow cake made from a mix? I searched Cake Doctor but didn't see an old-fashioned white or yellow cake. I have a recipe for a cranberry mousse filling I'd like to use with one. TIA!
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