Is it just me, or are others having problems with cake mix cakes not rising as much as usual. I have the Wilton 1/4 sheet cake pan but my cakes arent rising anywheres near the top. Is their something Im doing wrong??Could it be my oven? They taste fine but.... are about 1 1/2 inch thick

How many cups of batter are you putting in?

You need to make sure you are filling the pan 2/3 to 3/4 the way full.

i agree with patton78 you have to make sure you really fill those suckers no less then about half full but no more then 3/4 full. its just a trial and error thing depending on how high you want your cakes

Are you using DH mixes? We had a long thread about that on another forum I belong to. You are not alone. When Pinnacle Foods took over the brand, they reformulated it, and it is not the same.

Theresa

For reference, here's the Wilton batter chart for 2 and 3 inch pans:

http://www.wilton.com/cake/cakeprep/baking/times/party_2inch.cfm

http://www.wilton.com/cake/cakeprep/baking/times/party_3inch.cfm

Found that by using the following cake mix extender recipes, not only did the batter yield (per cake mix) increase, but also the taste and texture.

The two I like most are the White Almond Sour Cream and No Fail Pound Cake:

http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html

http://www.cakecentral.com/cake_recipes_id-add_box-137.html

HTH

JanH -

Do you know if the No Fail pound cake can be baked in a round pan instead of a bundt? I would not mind considering this recipe for a last minute cake request, if I can use it that way.

Thanks -

Theresa

tmriga,

Yes, you can use pretty much any pan you want

I would use the baking temp and minimum time suggested on the above Wilton charts on the first go round.

Then I usually make notes of pan used, temp and total baking time on recipe page for next time.

HTH

Thanks, Jan!

Theresa

I add a package of dream whip and change the wet ingredients to 1c water 1/2 cup oil and 4 eggs. This makes my cakes very moist, very fluffy and I too make sure that they are at least half full. With this recipe, mine are always over the top.

Shannan6607 - just an fyi - dream whip has coconut oil in it. If you ever have customers with nut allergies in addition to those who specifically ask about coconut or coconut oil you should mention to them that you add dream whip! I'm one of those who is allergic to coconut, and have family members with nut sensitivities, so I thought I would share!

^Thanks for the info.

I usually fill my pans to 3/4. When they rise, they usually only rise to make a hump and not much from the sides so when you torte it leaves you a really small layer. I find that using a flower nail in the middle and the bake-even strips allow it to rise perfectly so that the entire cake is high not just the middle part. HTH.

I have this same problem. I do cakes for family or speciall occasions but they simply do not rise! I cannot figure out what the problem is. Someone told me to swich to DH, I did and got slightly better results but not as good. What am I doing wrong? . I used the pan for in the recipe today 1/4 sheet andd it dis rise a little but not much. Can someone please help?

I find that cakes don't really rise as much as they do form a hump. I always fill my pan at LEAST 3/4 to the top. I multiply the "batter needed to fill pan(s)" from the Wilton chart by 1.6. HTH.