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HOME MADE BASIC CAKE MIX - Page 2

post #16 of 85
Thread Starter 
Quote:
Originally Posted by slejdick

I'd love to try this, but have lots of cake mixes to use first, and no orders on the horizon for cakes, LOL!

I do have a question, though - you said that if we halve the recipe, to be sure to halve the additions also. However, it looks like the additions are added to a measured amount of the mix, not to the whole batch. It doesn't seem that it would be necessary to change the actual additions, since no matter how much "mix" you make, you're still using a constant amount of it to do the cake. So, is there something I'm missing? Just want to make sure I understand before I try it out . . .

thanks!
Laura.



Laura, you are so right...I was thinking that people where asking me if the y used used 1/2 the amount of mix to make a smaller cake!

but you are correct..if you are using the recipe to make just 10 cups of cake mix...THAT'S WHAT'S being cut in 1/2 then I guess you are right in saying ...keep the additions the same.

That's why it's so important to do trial runs..lol

I'm going to get a big container and make my mix this week!
post #17 of 85
RisqueBusiness, may I applaud you?

I am such an advocate of homemade cakes and seeing this has made me very happy. I want the world to eat freshly baked cakes with ingredients that you would find in your cupboard and not industrial strength flavourings and preservatives!

I am doing my happy dance now!!!
post #18 of 85
Thread Starter 
Quote:
Originally Posted by Ezmerelda

RisqueBusiness, may I applaud you?

I am such an advocate of homemade cakes and seeing this has made me very happy. I want the world to eat freshly baked cakes with ingredients that you would find in your cupboard and not industrial strength flavourings and preservatives!

I am doing my happy dance now!!!



I'm so happy to be of service, I hope this will save you some time in the kitchen!

and if you use it...let me know how it works for you.
post #19 of 85
RB- first let me say that if we met I am positive we would be BFF

What a lovely gift to CC--thanks a bunch. thumbs_up.gif
post #20 of 85
Quote:
Originally Posted by RisqueBusiness




I'm so happy to be of service, I hope this will save you some time in the kitchen!

and if you use it...let me know how it works for you.



icon_smile.gif

I don't think I'll be using it sorry, I'm a dab hand at creaming the butter and sugar, adding egg and flour in less than 10 minutes to produce a cracking old fashioned cake. This is brilliant for people who say they use shop bought mixes for the time saving aspect though!
post #21 of 85
Thank you! I'll let everyone know if I try it soon!
post #22 of 85
I can't wait to hear how this turns out. Could be a dream come true for some people.

Where did you find these? At first I thought you came up with these but then with further reading I noticed you have not tried them yet and said they were from the 1980 and you found them in 1986. Who came up with these recipes?

Thanks for letting us know how they turn out. I'm sure I won't be giving it a go before Monday so I'm looking forward to hearing what you think of this.

Joanne
Joanne "It's all about the cake!"
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Joanne "It's all about the cake!"
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post #23 of 85
In the industry, this is known as a Master Mix. I am always seeking out a new master mix, then testing it out. I will be more than happy to give this one a chance, then send you info on my results.

As to cutting the recipe in half, what you can do is make the dry ingredients only of the entire recipe, then weigh it. Measure half the weight into freezer plastic bags, place the bags into a good piece of plasticware with an airtight lid, then freeze it. Freezing the dry ingredients in this double wrapping will keep humidity from clumping it, and will help keep the baking powder from losing it's potency.

Theresa icon_smile.gif
post #24 of 85
Thread Starter 
Quote:
Originally Posted by JoanneK

I can't wait to hear how this turns out. Could be a dream come true for some people.

Where did you find these? At first I thought you came up with these but then with further reading I noticed you have not tried them yet and said they were from the 1980 and you found them in 1986. Who came up with these recipes?

Thanks for letting us know how they turn out. I'm sure I won't be giving it a go before Monday so I'm looking forward to hearing what you think of this.

Joanne



I got them when I lived in Pennsylvania from someone that got them from the Amish women. She got them in '80 and I got them when I moved down there.
post #25 of 85
Wow that sounds exciting. Thanks for letting me know. That's a great place they came from.
Joanne "It's all about the cake!"
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Joanne "It's all about the cake!"
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post #26 of 85
Does anyone know if the homemade cake mix is equal to the same amount that is made with one cake mix? I was wondering if I could use the extender recipe with the homemade recipe. Anyone know if it'll work?
post #27 of 85
Thread Starter 
Quote:
Originally Posted by puzzlegut

Does anyone know if the homemade cake mix is equal to the same amount that is made with one cake mix? I was wondering if I could use the extender recipe with the homemade recipe. Anyone know if it'll work?



I believe this question was already asked and answered above. NO, the extender is JUST to make a BOX CAKE MIX taste more HOME MADE.

If you use this, you already are baking from sratch..no need to add anything else, or I'm guessing the proportions will suffer.
post #28 of 85
Thanks so much for sharing your wonderful find with us. Very generous!
I am definately going to give it a try very soon.
post #29 of 85
I used to make all my cakes by scratch but have been recently using doctored mixes for the time factor, so this might be just what I'm looking for. thanks for sharing!!
post #30 of 85
I prefer making my cakes from scratch but have lately just been doctoring mixes, thanks for posting this, I'm going to try to make some this week. icon_smile.gif
1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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