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Rock Hard Lumps in Mix Destroyed my batter - Page 2

post #16 of 25
Good question, mbark. I converted to sifting several years ago, but wonder from time to time what got through before. I find those lumps in nearlly every BC cake mix I sift--I on rare occasions will use another brand and can't remember finding those lumps in those.

Interesting....
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
~~~
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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?
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post #17 of 25
Thread Starter 
Quote:
Quote:

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.



Quote:
Quote:

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!!!!



To me, this means that they need to be more diligent about cleaning their equipment. It is gross. I did find it in the next 3 mixes I have used as well, but sifted it out. They were the same manufacturing date, interesting to know that others have found this all the time in BC.

I always just whisked to get out lumps and never noticed any hard bits in the batter or in a finished cake. These were definitely prominent enough at the bottom of my bowl, there was no way not to notice them.
post #18 of 25
I always let my KA mix the dry cake mix for a minute or 2 before adding other ingredients. Don't know if it helps, but makes me feel better. I hate lumps in the batter.
post #19 of 25
Thread Starter 
I whisked the dry ingredients, these pieces were entirely different from the usual lumps that will break up. They did not even break apart when I took them out and tried to break them between my fingers. They were hard like grains of sand.
post #20 of 25
Thanks for the explanation. I always sift my mixes too, but I didn't realize exactly what the little white 'rocks' were. I was afraid I was throwing out something important, but it doesn't sound like that at all!
post #21 of 25
If the lumps sank to the bottom of your mixing bowl initially and then the cake pans....

All you had to do to save your batter was pour it all back into a big bowl (let settle) and ladle or dip out the batter by cupfuls losing only a small portion of batter at the bottom which contained the hard bits. icon_smile.gif

HTH
post #22 of 25
Quote:
Originally Posted by mareg

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.



ditto, ditto, and ditto
post #23 of 25
Eww! I have never sifted and have never suffered any consequences so far. But after reading this, I think I am going to be purchasing a sifter. Sorry that happened to you.
Cleaning your house while the kids are still growing is like shoveling the walk while it's still snowing.
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Cleaning your house while the kids are still growing is like shoveling the walk while it's still snowing.
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post #24 of 25
I've seen this in both Pillsbury and Duncan Hines mixes.

I've also seen exactly the same thing when I've put my sugar through my colander that I use to sift my cake mixes.

I throw them out, but IMO, I believe it's just hardened sugar.
post #25 of 25
I always sift because it seems to make my cake more even crumbed and rise without as much of a dome...I always buy BC because they have the Boxtops for Education...I also have found these little mystery balls of which you speak and I can tell you after hearing the BC folk's explaination that I will definitely be switching brands.

Wow...BC actually admitted to you that it was because of buildup on the machines. I guess that these are lumps of sugar that have heated enough to fuse and fall back into the cakemix so they are "probably" harmless but that is disgusting. That's like not cleaning the powdered cakemix residue off your mixer before you fix a batch of buttercream.

and yeah, DHs will eat just about anything...I constantly have to kick mine out of the kitchen.
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