They were everywhere!!! I had the cake decorating day from h%#@!!! It started when I realized one of the mixes I was using was outdated. Recently bought I might add! Then I mixed up two other mixes(different flavors because of he outdated one). I said hmmmm, it looks funny. Needless to say the lemon one didn't rise. It looked like two brown cookies....and yes, I left them in the oven to long because I was on the phone. Well.....my cookies when I went to frost them had so many crumbs that it looked like I had done it on purpose. Horrible. The only reason I had to keep going was this was my final cake for Wilton course III. I have never had crumbs like this. My instructor should fail me for crumbology. I will post pick since I bought a digital camera on Saturday just for this purpose. And since you are here...please let me know how to make box cakes taste more homemade and rise up nice and fluffy like my homemade cakes. You all are the greatest and thanks for listening and please look over the typos.

Sorry about your "crumby" day....HaHa! Sorry, couldn't help myself . I always use Betty Crocker mixes and never have a problem with them not rising or anything. And I don't doctor them in anyway. I bake them at 325 and always make sure there is enough batter in the pan that it rises past the top of the pan so I can trim it level. After I trim them I put a piece of cling wrap over them, flip them out of the pan onto a cooling rack, and wrap them in the cling wrap. That way all the moisture stays in the cake and if there are any crust edges, they soften right up. I have always done it this way and everyone says how moist my cakes are.
HTH,
Heather

I doctor my mixes...I add 1/4c of sour cream, and 1 heaping tbsp of pudding (same flavor as the mix). They are fluff and much more enjoyable.

I included a picture of the cake I did that had all the crumbs in it on my photos. Be kind.

From the photo, the crumbs are not very obvious. However, when you get lots of crumbs, thin the icing contiinue with a crumb coat, then refrigerate it to set the frosting. the second coat of frosting will go on perfectly-no crumbs.

I am not sure any Wilton instructor has ever "failed" a student.

I can't actually see the crumbs in th photo. Your cake looks great! I start this course on Monday, Can't wait.

I doctor my mixes.
To White cake I add a small box of white chocolate pudding, an extra egg white, butter instead of oil, milk instead of watter and almond extract.
To chocolate I add a small chocolate pudding, an extra egg, butter instead of oil, milk instead of water and vanilla extract. Sometimes I add a cup of mini chocolate chips too.
To Yellow cakes I add vanilla pudding, butter, milk and vanilla extract.

For a richer flavor you can use buttermilk.

My cakes always come out nice and fluffy and rise beutifully and everyone compliments on how great they taste.

same here Euphoria........I always add pudding mix (dry mix) same flavor as the cake I'm making......and switch out the water for milk.......and everyone always says how delicious they are!!!

If you have good recipes for homemade cakes, why are you using mixes? I don't understand.

A good crumb coat and thinner icing might help too. Do you have the icing tip?

I used the mixes while I am in class. And the ones from scratch are more expensive to make. I guess i'm using the mixes because I don't mind throwing them in the trash if they come out horrible. Ohhh, I am going to try the doctored versions you all listed here. You guys are great!!!

I DOCTOR MINE WITH SUGAR, BUTTERMILK, AND SOURCREAM. I ALSO ONLY DUNCAN HINES MIXES. THEY USUALLY COME OUT PERFECT AND I DON'T EVEN HAVE TO LEVEL THEM.

GOOD LUCK!

LES