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Rock Hard Lumps in Mix Destroyed my batter

post #1 of 25
Thread Starter 
I will NEVER EVER not sift a cake mix again. AND I will always sift it separately from my other ingredients.

Grrrr. I just wasted 9 eggs, 24 oz. sour cream, 3 c. cake flour, 3 c. sugar, 2 c. milk, 1 c. butter. Not to mention my time.

I mixed a triple batch of WASC using Betty Crocker white cake mix, only to discover as I'm pouring batter into the final pan (filled 4 pans for 2 tier cake) that at the bottom of my mixing bowl, there are dozens of small rock hard pieces. I immediately called BC's 800# and was told that it is ingredients that sometimes build up a residue on the equipment, get heated on over time and fall back into their mix. Ewwwww! Now, my triple batch is ruined, I'm out of ingredients, baby's naptime is over and I have to get back to the store to buy all new ingredients and make the cake all over again. Also still need to make fondant and huge batch of buttercream.

They apologized, are sending me vouchers and have agreed to reimburse me for my other ingredients as well. Oh, yeah, and not I have to figure out exactly what those other ingredients cost me because my expense list is about a year old (been meaning to update) so I know its more than I have been tracking. Grrrrr!!!!

Anyway, just hope that sharing my experience will save someone else the trouble. 2 of my mixes have a Sept. 22, 2011 date, the other has June 3, 2011.

I WILL, FROM NOW ON, ALWAYS, ALWAYS, ALWAYS sift my cake mix!!!!! And yes, I'm know I'm shouting icon_mad.gif.

Well at least I discovered it before anyone ate the cake, that would be a much bigger disaster.
post #2 of 25
I've never heard of that icon_surprised.gif
Can you say YUCK!?
Sorry it ruined your day...
Hopefully, it can only get better!! icon_lol.gif
Jodi
post #3 of 25
Thread Starter 
Thanks, yeah, I'm pretty skeeved. I've been using BC for years though and this is the first issue. Customer service was very quick to agree to reimbursement for all ingredients. Hoping I can get my mind past it and use it again, I really love the WASC recipe. Though I am tempted to bake a scratch vanilla cake for this one. Guess it could happen with any food product though, even the ingredients I use for scratch. And here I thought I'd be done caking before dinner time, I was really hoping to spend some time with my kids.

Edited to add: ingredients other than cake mix $12.68, they said they'll send me a check for $13. Maybe I should have included time and gas to go back to the store too.
post #4 of 25
I always put all the liquid ingredients for the WASC cake in the mixer first and blend them together. Then I whisk the cake mix, flour & sugar together in a large bowl and add it one cup at a time while the mixer is on "1". Seems to blend better and the cake comes out with a finer crumb.
post #5 of 25
Thread Starter 
I also always put the liquid ingredients in the mixer, then I whisk together the dry. These hard lumps are very small, so I didn't see them when I whisked, they sunk to the bottom of the mix so of course I only saw them after loading the pans.

My wonderful husband just volunteered to go to the store for me so I can at least clean out and prep everything.

Can you believe DH was arguing with me to try to get me to bake up the batter anyway for him & the kids to snack on???? Men are so gross.
post #6 of 25
Oh no!! So sorry that happened to you. I have been using boxed mixes for 20+ years and have NEVER sifted before. I use Duncan Hines. But this reminds me of the time I made a last minute cake for someone. I told them I didn't have any cake mix so they went out and bought it and brought it to me. I mixed everything and as I was about to pour into the pans, I saw little wiggly worms in the mix!!! GROSS!!! I called my customer and told them. It turns out they had bought the mix at a 7-11. I wasted all the ingredients and the customer had to rush out and buy everything I had just wasted!
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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post #7 of 25
Thread Starter 
I remember that, K8, now that you mention it. So gross. It definitely helps to come on here and know ya'll understand. They are giving me $13 in addition to replacing the 3 mixes. Knowing it happened to your flour at least saves me from rethinking my recipes, can happen with anything.

Well, cakes are FINALLY in the oven. I decided to bake up 8" & 9" rounds of the nasty batter. I am a Wilton Instructor and I have to bring a cake to demonstrate torting, filling, leveling and icing. I never really have to bake specifically for a class since I'm always baking anyway but at least it will save me some $. I'll just demo then throw the cake in the garbage. Still, DH & kids are asking me to bring them back home. I also caught DH scraping the batter out of the bowl to eat, had to pour sink water in the bowl to make him stop. My man really will eat anything, lol.

I am just so relieved I noticed before I spent all the time decorating or worse, anyone ate the cake.
post #8 of 25
I am sorry that happened to you!!! I sift my mixes too. I have found the hard little rocks too. I did an experiment and soaked them in water once and they not dissolve!!! I always sift especially now.
Mare
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Mare
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post #9 of 25
I am sorry that happened to you!!! I sift my mixes too. I have found the hard little rocks too. I did an experiment and soaked them in water once and they not dissolve!!! I always sift especially now.
Mare
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Mare
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post #10 of 25
Hi, So sorry you had a problem like that. I learned to bake bread when I was 16 and I was taught to sift the flour and I have sifted pretty much all of the dry ingredients I have baked since then. I know some people don't but I just can't stand not sifting. I have found that the cake rises a little higher when I sift. Customers have told me they like the texture of my cakes compared to another lady that bakes but doesn't sift. I don't break all of the eggs into the same bowl at the same time either. One bad egg will ruin the rest. I guess it's a personal preference.
post #11 of 25
I'm a long time sifter, but that being said, doesn't it strike anyone as odd that the woman on the other end of the conversation knew EXACTLY what those lumps were and where they came from?? Why isn't BC doing the sifting at the factory if this is such a common problem?

I wonder what else is falling into different BC products from other machines ..ICK!!!!
When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
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When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
Reply
post #12 of 25
Quote:
Originally Posted by FullHouse

... at the bottom of my mixing bowl, there are dozens of small rock hard pieces. I immediately called BC's 800# and was told that it is ingredients that sometimes build up a residue on the equipment, get heated on over time and fall back into their mix.



I usually sift my cake mixes, and I have seen those hard little bits.... never knew what they were. You're right....gross!!! Ok, now I'm always going to sift.

I'm impressed that BC is going to reimburse you for all the other ingredients, but still, what a waste of your time. icon_sad.gif
post #13 of 25
Every cake mix I've ever used has those little bits in them and I ALWAYS sift them out. They're not appetizing, but considering the process cake mixes go through before they're packaged, I'm sure they're harmless.

It would be impossible to eliminate these in the manufacturing process. Product is always going to build up on the sides of equipment.
It's not good enough that we do our best; sometimes we have to do what's required.

Winston Churchill
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It's not good enough that we do our best; sometimes we have to do what's required.

Winston Churchill
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post #14 of 25
Quote:
Originally Posted by kansaslaura


I wonder what else is falling into different BC products from other machines ..ICK!!!!



You got me thinking now! Yes ick!
Mare
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Mare
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post #15 of 25
this is interesting.. has any customer ever complained about a hard bit in their cake? I eat a lot of my cakes (make lots for family get-togethers) and have never ever bit down onto something hard nor has anyone else that I know of. Do the bits somehow dissolve when baked?
based on this thread I will start sifting..
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