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Sift cake mix?

post #1 of 11
Thread Starter 
Hi Everyone.
Should you sift boxed cake mixes?
Thanks for your help.
post #2 of 11
I read a post about a staple being found in the cake and it was determined that it may have come out of the boxed mix so they said to sift in case there are any 'surprises' icon_smile.gif

That said... I always forget icon_redface.gif
post #3 of 11
When you're only mixing up one to three batches at a time, it's really not necessary to sift the mix. If you're mixing many, such as in a 10 or 20 qt. mixer, then yes, it does seem to help alleviate any dry clumps in the mixed batter.

Sometimes if the humidity is high, you can sift as the mix will be more prone to clumping.
Becky Rink
About the Cake
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Becky Rink
About the Cake
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post #4 of 11
It's probably not necessary, but I thought I'd start just to see what happened! icon_smile.gif

Once I had started sifting the cake mixes, I noticed that the texture of my batters and cakes was just much better! They are easier to mix up, too.

If you try it, you'll probably get into the habit of it. That's what happened with me.

HTH,
--Knox--
post #5 of 11
Quote:
Originally Posted by knoxcop1

It's probably not necessary, but I thought I'd start just to see what happened! icon_smile.gif

Once I had started sifting the cake mixes, I noticed that the texture of my batters and cakes was just much better! They are easier to mix up, too.

If you try it, you'll probably get into the habit of it. That's what happened with me.

HTH,
--Knox--



I never thought about it making the cake taste/texture better.... I guess I better start remembering! I'll do darn near anything to make a cake better icon_smile.gif thanks...
post #6 of 11
Ever since I started sifting, my cakes have turned out better. So now I sift every time,....you never know how long a box has been sitting on the shelf at the grocery store!
*Cake for Breakfast*
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*Cake for Breakfast*
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post #7 of 11
Thread Starter 
Thank you for the replies. I think I will start sifting the mixes. I had never really thought about it before today.
post #8 of 11
Honestly, I'm too lazy to sift, but I do stir up the mix with a whisk before adding ingredients.
Spreading joy through cake.
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Spreading joy through cake.
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post #9 of 11
OHMYGOSH!!!! I'll quit doing cakes before I sift cake mixes!!!! I don't even sift when I bake from scratch. Maybe it has to do with where you live. I'm in D R Y country. I D O N ' T S I F T !
It's FOOTBALL SEASON!!!!!!! WOO-HOOOOOOO! I'm for whoever is playing OU!!!
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It's FOOTBALL SEASON!!!!!!! WOO-HOOOOOOO! I'm for whoever is playing OU!!!
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post #10 of 11
If a mix is soft and fluffy in the plastic bag I judt use it as is. But if it's got lumps in the top of the bag, where they seem to congregate, I use a wire wisk to break up the lumps. I have been thinking about buying a sifter but for my powdered sugar not cake mixes. If I get one I guess I'll try out the theory of better taste/texture.
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #11 of 11
I started sifting cake mixes and have been extremely pleased with the results. It does not require as much mixing time and eliminates lumps. The baked cake has a smoother texture. I have actually had people comment on the smoothness of my cakes now that I sift. I also add 1/4 cup of flour to my cake mixes (I sift that, too). It makes the cake more dense and makes it seem more homemade.
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