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Wilton says meringue powder to make cake rise high????

post #1 of 53
Thread Starter 
reading Witon yearbook...it said "Hint: To help cakes rise high, add 1 to 2 TBSP Meringue Powder to each boxed two-layer cake mix." Anyone ever try that? What were the results vs. without?
post #2 of 53
Never read about it nor tried it, but it makes sense since meringue powder is dehydrated egg whites. Egg whites possess leavening action and help cake batter to rise.
post #3 of 53
hmm..it does makes sense..wonder if it will change the texture or flavor any. Think I'll try it. icon_biggrin.gif
give me cake or give me...eh..something else with lots of sugar.
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give me cake or give me...eh..something else with lots of sugar.
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post #4 of 53
It makes a world of difference in my opinion. I used to always have trouble with my cakes. I never knew how much they would rise. Sometimes they were really whimpy. I started using 1 tablespoon of Meringue Powder to each cake mix and the layers rise beautifully, each and every time. Everyone always remarks about how high the layers are.
Margie
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Margie
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post #5 of 53
I have heard of this, but haven't tried it, I have some cakes to make today, think i will give it a try. Will report back with what I find =)

Leily
It's better to be Hated for who you Are,
Than Loved for who you're Not.
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It's better to be Hated for who you Are,
Than Loved for who you're Not.
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post #6 of 53
Butternut, is that a box mix your were adding the powder to or a homemade. I am wondering if this works for homemade without unbalancing the recipe.
post #7 of 53
I'm sorry, I was referring to box mix. I've never tried it on a scratch cake so I'm really not sure. Wish I could help.
Margie
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Margie
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post #8 of 53
Yes, I tried this loooong time ago on a box chocolate cake and I was like Whooooooaaaa, not sooo high!!!!
Its always about cake!!
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Its always about cake!!
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post #9 of 53
But you don't replace the actual eggs the recipe calls for with it right? You add this in addition to the regular eggs? I'm going to try this to on the next cake icon_biggrin.gifthumbs_up.gif
post #10 of 53
I add the Meringue Powder in addition to the eggs. Just do your mix like usual and add in the Meringue Powder. I think you're going to be surprised.
Margie
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Margie
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post #11 of 53
This sounds interesting. icon_confused.gif I wonder if this will replace the cake extender recipe? I will have to try it out! Thanks for the tips.
post #12 of 53
I hope I am surprised LOL icon_lol.gif ! I may have to bake a cake now either this evening or tomorrow just to give it a try to see what happens icon_lol.gif . This is going to drive me nuts till I know lol
post #13 of 53
I do this with every cake that I make, and it makes a big difference! I also use the bake even strips and don't have to trim much to get them level, so they stay high. I don't bake a cake without the meringue powder now! I found out by mistake once that it doesn't work if you add it after you mix either. icon_lol.gif
post #14 of 53
Marialovescakes wrote:
Yes, I tried this loooong time ago on a box chocolate cake and I was like Whooooooaaaa, not sooo high!!!!
Did it rise, yes or no?Make it simple for me , as my English is not too good.
post #15 of 53
I assumed she meant that it was rising TO high? icon_confused.gificon_biggrin.gif And I hope mine does when I try it thumbs_up.gif
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