Recipes

[sunshine45]

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@Mothertrucker wrote:

@sunshine45

I remember in the old days when making souffles, my mom made us all stay out of the kitchen because loud noise or opening and closing doors, drawers etc might make the soufflé "fall".. Guess it was true..I always thought she was trying to get rid of us!

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@Mothertrucker

souffles i understand.....although i dont make those. i have never heard that in reference to a cake.

if i had to leave the area when i was baking, especially during the holidays or when i was baking/cooking for a party, i would get so far behind!

[hopi]

@sunshine45

@Mothertrucker basically addressed the long time theories and I think they were on to something.  Hiitting pots on top of the stove, opening and closing  the frig, cabinets and drawers besides the noise and vibrations.  Also create gusts that change the oven temp quickly (back vents).  My cakes always rise really high.

[beckyb1012]

I do not know if it really matters but back in the early 70's my brother wanted desperately (still young not much testosterone yet at that age) wanted to make a cake.  My Mom and I were the only other two who made them at the time.  He did and it was the highest cake we had ever seen.  Mom and I both wanted to know what he did and he said he followed the instructions exactly on the box except he whipped longer and at the highest speed possible with the mixer.  It was his first time to use one and he loved the noise and the danger.  We have done ours that way ever since.  A little longer and always at high speed.  The cakes do come out with added height.

[ECBG]

It seems that you already have an answer to your question, but I thought I'd add that:

The companies have decreased the amount of cake mix in the box.

To equal the amount lost you need to add 1/3 cup more of mix as well as the origonal amount of egg, oil, and other ingredients.