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How do I make a box of chocolate cake mix rise higher than - Page 2

post #16 of 23
If you still get the hard sides when you raise the temperature, you might try using baking strips. (Make sure you follow the mfg directions)

When I do chocolate mixes I always fill it a little more than half full and if I get a hard outer edge it usually is cut off when I level the cake. (That is if I don't use the baking strips.)
Happy Baking! Melody Z
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Happy Baking! Melody Z
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post #17 of 23
65 minutes seems awfully long....

try putting a flower nail in the middle
post #18 of 23
don't raise the temp - you could even lower it slightly. I second the idea of using the baking strips. Also - make sure your oven really is at the temperature it says it is.
post #19 of 23
I use bake strips too and it comes out perfect every time. Meringue powder also works great if you want your cake to rise!
post #20 of 23
That sounds odd, especially since my chocolate mix cakes always rise higher than the white. When I've done cake decorating demo's, I've even taken baked white and choc cakes (same size) to show them that a choc cake will rise higher.

Agree with the previous posts .... baking strips and using the correct size pans will help.
post #21 of 23
Ok, I know this sounds weird, but if I use a dark coated pan my cakes dont rise very well either....but if I use the light colored pans Tada!! Sounds crazy, but every cake I've done in the dark pans whether it's an 8" or 9x13 it never rises. Hmmm...strange but true. icon_biggrin.gif
post #22 of 23

You didn't do anything wrong.  The answer is 3 ounces.  Duncan Hines and Betty Crocker used to be 18.25 oz and is now 15.25 oz.  They are putting in less but charging the same if not more.  My 88 year old mother who has used her same cake pans since 1957 is having the issue of a 1 inch (if not less) cake height.  My sisters and I and my daughter - we have all noticed a big difference.  It's because of deception, not because of the pan, the eggs, the temperature.  It's because 3 oz is missing!  So add more flour, or powdered meringue, or baking powder, but we shouldn't have to add anything if Betty Crocker and Duncan Hines just put back the 3 oz themselves.

post #23 of 23
Quote:
Originally Posted by Baker wannabe View Post

You didn't do anything wrong.  The answer is 3 ounces.  Duncan Hines and Betty Crocker used to be 18.25 oz and is now 15.25 oz.  They are putting in less but charging the same if not more.  My 88 year old mother who has used her same cake pans since 1957 is having the issue of a 1 inch (if not less) cake height.  My sisters and I and my daughter - we have all noticed a big difference.  It's because of deception, not because of the pan, the eggs, the temperature.  It's because 3 oz is missing!  So add more flour, or powdered meringue, or baking powder, but we shouldn't have to add anything if Betty Crocker and Duncan Hines just put back the 3 oz themselves.


This is happening to all our food products if you will just take notice.  16oz of spaghetti sauce is now 12 or 14oz yet it is the same price.  Vegetables (canned) are the same size but have more juice. 

 

Look at cake extenders and add.  You may (or may not) have extra and that can be used for a couple of cupcakes!

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