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Restaurant Cake Mixes

post #1 of 8
Thread Starter 
Hi everyone,

I have a real problem, the cake mixes I have are to dry, does anyone know what I can so my cakes are not dried out?????????? Can I add a little oil and more eggs? I have three big cake projects for this weekend so I hope someone out there can help me with this problem.

Thanks,
mrsjah
post #2 of 8
What brand are they?

What temp are you baking at and for how long?

Those are the first 2 questions that pop into my head when I think about "dry" cakes.

I would not add any egg to them--but I suppose you could try and add a bit of oil. However, I would test it before you serve/sell it.

Good luck!

Lisa
post #3 of 8
Thread Starter 
The temp of the oven is set at 325, for 25 to 30 min. and the brand is one that Sysco foods sells
post #4 of 8
WOW!!! Sounds like your oven is baking hotter than 325..... my cakes at 325 takes 50 min. or longer depending on the size of the cake...
Try using thermometer in your oven to see what the temp runs at the 325 setting....
I hope you get it sorted out..
cakegal
cakegal
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cakegal
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post #5 of 8
I've heard for a lot of people that they don't like commercial mixes for that very reason. Sorry I can't help more. I know it has been discussed here, mabye you can do a search.
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #6 of 8
I use betty crocker and I bake at 325. I sometimes use the cake extender recipe with it. My cakes are always supermoist! I think it is less than $1.00 a box at Walmart. Hope this helps!
post #7 of 8
You might try something I did before. I put a tub of store bought frosting into the mix. Believei t or not, it doesn't make the cake any heavier, but it gets supermoist!
post #8 of 8
i use to work at a hotel and we never used commercial mixes because thy were so dry.i have fould out if you want a good moist cake try DH thy have a dark choc to die for.
Brenda
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Brenda
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