Hi--

Wanted to know if anyone sifts the mix in extender recipes?

Would you recommend it? How does it affect the cakes texture?

I think sifting is always a good idea. It won't change the texture, will just make sure it doesn't have lumps and give it a bit more air, make it smoother.

Until very recently I'd never ever sifted a cake mix in my life. Then after reading about sifting them on here I went out and bought, and had to search for, a sifter with the crank handle. I didn't notice a difference in the cake really but my grandaughter sure had fun sifting for me. I think we just got so involved having our fun that I forgot to pay much attention to the texture etc. Besides we made cupcakes and somehow they're just really different to me than a cake. Oh well, this may not be along your topic after all. Sorry! Ü

Thanks.

I must have missed the cake mix sift thread.

I was asking because i noticed more lumps than usual in a cake I made the other day.

I was afraid to mix it any longer because I did not want to over beat it. So I ended up straining it to get the lumps out.

I appreciate your experience and opinions1

tcp

I sometimes use a wisk to break up the lumps in a cake mix instead of sifting (my favorite sifter broke ).

travelingcakeplate,
If you strain to get the lumps out I hope you're using a whisk or spoon to break up the lumps and add back into the mix so you aren't shorting yourself in your batter. Even with my nifty crank type sifter (which I love already) I have lumps that won't break up. So I just use a small whisk, which actually goes on my hand mixer, to break up any lumps and run them thru the screen. I made a 1/4 sheet german choc cake last weekend for a family b-day and I wanted to kick myself all the way to the party! I wasn't thinking when I made the cake and only mixed one box of cake mix and only realized my mistake when I put it in the pan. Soo I quickly mixed another batch and poured it on top of the first. The second was thicker than the first but had a lot of little lumps even after it was mixed. UGH!

The next cake mix I use is going to be sifted. And I'm going to measure it before and after I sift just to see the difference in volume. Of course it'll weight the same but I'll see the difference it makes in the fluffiness of the ingredients before I mix the others in. You pro-sifters are making more work for me but I think I'm seeing some difference in my product when I do it.

I will certainly keep that in mind the next time. I just discarded the lumpy part last time. It didn't make that much of a difference because I was only filling one 8" and one 6" pan. Thanks for all your help.

I dont sift but my cakes dont have lumps either...its never been a problem to not sift for me.