Hello everyone,

I would like to know how I can make my cakes lighter. They taste really good but I don't think that they are as light as they could be. Actually, sometimes they are slightly heavy. I do use box cake mixes can I add something to make the lighter? I had a piece of cake from a local grocery store and I was very impressed by how light their cake seemed to be.

Thanks,

caketease

I've noticed that too. I'm not quite sure what you mean by lighter though. If you don't already, you might try banging your filled cake pan on the counter a few times before you bake it to get rid of the bigger air bubbles in it (makes for a more uniform cake). Or if it is the moisture in your cake that is the problem, (I know it sounds gross) add a spoonful of mayo to the batter. Don't worry you won't taste a thing.

well cakes i can tell you the reason those are lighter is because of all the dough conditioners that they use in them. (stuff you can't even pronounce, sheesh).

Sorry, I guess I wasn't very clear when I said lighter. I meant that I wanted to know how to make the texture less dense. I have heard some people who only make homemade cakes say that the secret to a lighter cake is to sift the flour several times. I use box cake mixes so should I sift the cake mix? I know that sounds foolish but I am desperate. I have tried several times to make an awsome white cake but it always seems to turn out a bit on the heavy side.

I do not know what brand of boxes mix you use, but try using one that does not contain pudding in the mix (Duncan Hines). Also, add 4 egg whites instead of 3 eggs, see if this helps! Another thing I do sometimes if the cake is going to be eaten quickly, is to use applesauce in place of the oil, this results in a lighter cake for me (it just tends to dry out faster than ones with oil).

k how many eggs does the box ask for? if it's 3 or more. here's an idea that might help...
mix the rest of the ingredients first in a seperate bowl. you know the water and the oil and the cake mix. then in a dry clean bowl beat your egg whites till they are stiff peaked. take some of the meringue you just made and STIR in about a third of it into the cake batter to loosen it up then add the rest of the whites in two batches and FOLD then in so as not to pop all the nice bubbles. now pour this into you baking pans and bake as usual at 325* F. Your cakes are done when they spring back when you touch the centers of the cake.

If you add any milk or cream products, those tend to make a heavier cake.

Thanks everybody! I would have never thought of the egg whites trick.

Caketease... I've been making cakes professionally for 18 years and my customers are always saying how delicious, moist, and what a fine texture they have. When I tell them I used D.H. They usually respond with, "I use the same kind, but they don't turn out like yours". Then I ask them how they mix the batter.

I used to have just the reg. texture; more course /heavy. Nothing wrong with that, and some people prefer it, which is ok. When I started making wedding cakes, though, I wanted the finer, lighter type texture that we associate with professional wedding cakes. Don't even remember how I started really 'reading' the rest of the D.H. instructions. When I started changing the way that I mixed the batter, it made all the difference.

Well, it's very simple, really. I use Duncan Hines mixes. That's why the flavor is good. On the back of the box are the directions. Usually, we just look at the ingredients needed and add them to the mix. But... we miss the actual 'beating' directions. That's where part of the secret is, I found. As you add the ingredients... eggs (same amt. as they say), the water and oil; D.H. says, "Blend" the ingredients at LOW speed until moistened (about 30 seconds). On my K.A. mixer I use the ''mix'' setting... the lowest setting.

Then the box tells us to "BEAT" at medium speed for 2 minutes. Again, on my K.A. mixer I go to #3 setting and beat for a couple of minutes. I'm usually making 2 mixes at once so I just increase the "blending" time and "beating" time x2. Also, before I increase the speed, I use my spatula and make sure that the bottom bowl batter is mixed with the rest of the bowl, scrape the sides, and then finish the beating time. Another thing I do is to take my carton of eggs out of the fridge, giving them just enough time to warm up to room temp (while they are still in the shells). I find that the batter has more volumne when I do that.

The way I pour the batter into the baking pans and let the air bubbles stretch and pop, makes for hole/ tunnel free cakes. Here is a link to the page where I (NightIcer) explained exactly "how to"... in another forum.

Subject: Help Please, RE: Bubbles in the batter
http://www.cakecentral.com/cake-decorating-ftopict-18459.html

I hope you'll give it a try. It sure worked for me and I didn't have to add anything more to the D.H. mix. I know that everyone does what works for them. The difference for me, 15 years ago, was in the mixing and then how I filled my cake pans.
If you try it, could you tell us if it made a difference for you, also?
Happy Baking

I agree with NightIcer...I have been baking box cake mixes since I was a teenager and when I got into cake decorating last yr I actually started to read the directions and my cakes have been coming out much nicer...AND I started sifting my flour from the mix box....it helps ALOT!! I don't add anything else to my mixes either....but the egg white thing sounds interesting too.

Good luck!

NightIcer? So if I do the pouring like you say to do and also mix like you say, that eliminates me having to bang on the counter? In other words, I just take out that usual banging on the counter step? Just want to make sure. LOL. Thanks.

Oh, I want to thank all the experienced bakers who post there help and experiences. We have much to learn, especially someone like me-a Newbie to all of this. I'm learning alot here.

tanyap ~ I haven't tried sifting the flour yet. Sounds interesting, though. I'll give it a try and see what difference it makes. I don't mind taking the extra time, if it makes the end product that much better.

BTW... Hello fellow Gemini.... Noticed that you and I have the same birthday!

When I make Italian Creme` Cake from scratch, I have to carefully fold the beaten egg whites into the finished batter.

If cake batter is over mixed it seems to make the cake 'tougher' (for lack of a better word).

Oops! ttowndiva.... I just posted and then saw your post. I know I can't post again until someone else posts, so I'll just ''edit'' my first post to tanyap.

You're correct... I never bang my 'filled' pans on the counter. I might be wrong, but I feel that it makes them heavier. By pouring the way, like I explained in the other ''linked'' page... using the 'waterfall' method, it eliminates the need for banging/ dropping the filled pans because you are letting the batter pour slowly over the lip of your mixing bowl. You can 'literally' see the air bubbles stretch and pop, as the batter pour ''SLOWLY" into the pan. The only time I drop pans on my counter, anymore is: like I mentioned .... trying to get all the excess flour out.

The D.H. 'White' batter is much thicker, so it is a little slower to pour. Hint: I also put 1 teaspoon of almond flavor, to each white cake mix that I'm using. Gives just a hint of the almond flavor. ... Yummmmy

I only use the box mix and my cakes come out moist. I add sour cream to all my mixes.

I let my eggs come to room temperature and break in a separate measuring cup and slowly add to mix while beating the mixture.

I'm a pan banger also

Stephanie....
You just made my day this morning, when I read your post, with the phase,
"I'm a pan banger also "

It cracked me up... don't know why, but I'm now wondering if I would be considered "A waterfall bubble burster" (I really need to get more sleep!)

I've never tried the sour cream in the cake mixes, but.... whatever works the best for everyone. If you've got a winner, you stick with it. Can't knock success, they say.

Guess I'd better get back to my turntable. Have a good one, Ya'll.........

Thanks everybody! I am willing to try anything to get a better texture of cakes. I just posted another topic about lemon buttercream. Please, read it and give me any advice that you are willing to share. Everybody is so nice and helpful here. I feel at home