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Wilton says meringue powder to make cake rise high???? - Page 2

post #16 of 53
To Omicake: Yes, Marialovescakes comment means that it did rise high! Very high!
post #17 of 53
Well , reading Marialovescakes's post again gives me the feeling that her chocolate cake rose a lot.
post #18 of 53
I was wondering if the meringue powder works, if you follow the recipe for the pudding mix.
post #19 of 53
Oh, thanks, lsawyer. Your post entered just as I was posting mine.LOL!
post #20 of 53
To sandie:
Yes, it works with the pudding mix added.
post #21 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."

Jen, are you using in box or homemade? Sorry, the conversation keeps going back and forth between both and I get so easily confused. icon_razz.gif
post #22 of 53
One more question. I've never purchased the Wilton Meringue powder...I have Just Whites (the powdered egg whites you can buy in the baking aisle). They are the same thing, true? I have the Just Whites in my cabinet and would like to try this today if it would work.
~Tricia~
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~Tricia~
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post #23 of 53
I usually use box mix, but have used it with scratch cakes also. I don't use Wilton brand, I use a powdered egg white that I buy at a local cake supply store. I've even used color clow mix if I was out of meringue powder. Basically, the meringue powder has a very added ingredients like cornstarch. Color flow muixz is basically just the egg whites and also worked fine, just a little too $$ to use in a cake mix!
post #24 of 53
Quote:
Originally Posted by cakesbgood

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



That's right. Just add it to the whole cake mix in additioin to the eggs.
Its always about cake!!
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Its always about cake!!
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post #25 of 53
I tried this today and it did make a difference! I made two 10" square cakes with BC cherry chip mix. I used the cake mix extender recipe for each cake plus a box of pudding (b/c BC mix alone didn't make enough). The first one I left out the meringue powder, The second one I added it in (almost forgot it had already mixed for about 1.5 mins. Not sure if it would have done better mixed right away or not.

The second one raised a lot more evenly and a little ways over the edge of the pan-which is great for me b/c I will just cut even with the top of the pan.

So I do believe it makes a difference.

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 #26 of 53
Great, that's what I was hoping for, that it would go ahead and rise over the pan so it could just be leveled off right there! So you added the same amount of batter to both? I'm VERY happy to hear that this works thumbs_up.gificon_biggrin.gificon_lol.gif
post #27 of 53
Hi Ya'll,

I would like to know how much powder you added and if it changed the texture?

Thank you.
Charli
Mommy of two girls--Devil 9 and Demon 6.
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Mommy of two girls--Devil 9 and Demon 6.
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post #28 of 53
Sleepygrl!!! I never even thought to ask that LOL LOL!! Yes, I to would like to know just how much merinque powder to add! I guess I was just thinking along the same lines as making the icing, adding 1 TBSP LOL. It didn't even cross my mind that no one mentioned how much icon_redface.gificon_lol.gif
post #29 of 53
I use one heaping tablespoon per cake mix (box or scratch).
post #30 of 53
I know this thread is alittle long but it said how many tbsp at the beginning of the thread. Usually alot of bakers use 1 tbsp. It's an awesome added extra to the cake box mix to make your cake rise higher.

~Josie icon_smile.gif
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