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Change in Cake Mix Formulas - Page 2

post #16 of 24
5/18/12 at 7:06am
I made my first WASC cake this week for "practice". All of the cake mixes were 16.5 oz instead of the 18.xx I think the Kroger brand was still 18.5 ozs, but I was afraid to use it.

I bought an extra box of Duncan Hines and added 1/2 cup of dry cake mix( I did not pack it down firmly) to the cake before adding in all of the other ingredients. It was amazing. I had to finally throw it in the trash because I ate nothing but cake for a whole day!
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post #17 of 24
5/18/12 at 11:21am
Quote:
Originally Posted by extrahorizons

I made my first WASC cake this week for "practice". All of the cake mixes were 16.5 oz instead of the 18.xx I think the Kroger brand was still 18.5 ozs, but I was afraid to use it.

I bought an extra box of Duncan Hines and added 1/2 cup of dry cake mix( I did not pack it down firmly) to the cake before adding in all of the other ingredients. It was amazing. I had to finally throw it in the trash because I ate nothing but cake for a whole day!



I understand. The first time I made this that turned out well, I tried powdered vanilla for the first time and it was fabulous! I don't usually do more than taste a tiny bit and that's only on new recipes. Not this one! I hadn't eaten that much cake in the last year.
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post #18 of 24
5/27/12 at 9:16pm
Since Duncan Hines has reduced their classic yellow cake mix to 16.5 oz. has anyone tried the DURABLE CAKE for 3D and WEDDING CAKE RECIPE-includes 1 pkg vanilla pudding, sour cream, etc.? I made it with the 18.25 oz. size & it was fabulous. Do the amounts need to be adjusted for the new size mix?
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post #19 of 24
5/28/12 at 7:06pm
If that is the same as the WASC, I have read that others have basically measured out the 18.25 oz and did it that way.
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post #20 of 24
5/28/12 at 7:22pm
I had tried WASC before the sizes changed and didn't like it but I had heard so many rave reviews about it I decided to give it another go. I used the smaller DH mix and didn't change anything and it turned out better but it was a little dry. I even had one couple ask if I could make it more moist (and that was after adding a dollop more of sour cream and a little more oil than called for) and I have to admit I was more than a little embarrassed by that but thankfully they still booked with me anyway. All of that being said I've used it with the smaller mix and I think it turns out fine.
Sweet Southern Bakery
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Sweet Southern Bakery
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post #21 of 24
5/29/12 at 8:41am
DH used to have multiple cake recipes printed on the inside of the
boxes. Does anyone still have those because they no longer
do it. Or tell me how to get a hold of DH to ask them for those. I had saved them but when I moved they got thrown away
by someone helping me pack. icon_sad.gif

I also didn't realize the package amounts have changed. Guess I'll have to be a bit more observant. I'm making my niece's wedding cake in August, so I'm glad I saw these posts here.
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post #22 of 24
5/29/12 at 9:07am
Quote:
Originally Posted by SweetSouthernBakery

I had tried WASC before the sizes changed and didn't like it but I had heard so many rave reviews about it I decided to give it another go. I used the smaller DH mix and didn't change anything and it turned out better but it was a little dry. I even had one couple ask if I could make it more moist (and that was after adding a dollop more of sour cream and a little more oil than called for) and I have to admit I was more than a little embarrassed by that but thankfully they still booked with me anyway. All of that being said I've used it with the smaller mix and I think it turns out fine.


Which WASC recipe did you use? There are two, kakelady's which uses whole eggs and Rebecca Southerby's which uses only egg whites but adds oil. Please forgive misspellings of names etc.

I actually use a combination of the 2 which I'm sure people think I'm crazy. I do a single box mix follow all the instructions but I use 3 whole eggs and 2 tablespoons of oil. I'm so paranoid about dry cake and I get really good reviews about the moistness of my cakes. I'm not sure the 2 tablespoons of oil matter but the yolks in the eggs do make a difference and the oil it makes me feel better icon_smile.gif
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #23 of 24
5/29/12 at 2:03pm
Well, we can't get to the recipe section - get a 409 error icon_sad.gif - but when the bug is fixed I'm going to add a bit of info to the *original* recipe.
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post #24 of 24
5/29/12 at 5:17pm
Quote:
Originally Posted by sillywabbitz

Quote:
Originally Posted by SweetSouthernBakery

I had tried WASC before the sizes changed and didn't like it but I had heard so many rave reviews about it I decided to give it another go. I used the smaller DH mix and didn't change anything and it turned out better but it was a little dry. I even had one couple ask if I could make it more moist (and that was after adding a dollop more of sour cream and a little more oil than called for) and I have to admit I was more than a little embarrassed by that but thankfully they still booked with me anyway. All of that being said I've used it with the smaller mix and I think it turns out fine.


Which WASC recipe did you use? There are two, kakelady's which uses whole eggs and Rebecca Southerby's which uses only egg whites but adds oil. Please forgive misspellings of names etc.

I actually use a combination of the 2 which I'm sure people think I'm crazy. I do a single box mix follow all the instructions but I use 3 whole eggs and 2 tablespoons of oil. I'm so paranoid about dry cake and I get really good reviews about the moistness of my cakes. I'm not sure the 2 tablespoons of oil matter but the yolks in the eggs do make a difference and the oil it makes me feel better icon_smile.gif



I'm not totally sure which one I tried before but this time I've tried the one that uses only egg whites and increased the oil to 2/3 cups. I also added a packet of dream whip. This is the one the couple in the tasting said was a little dry. The next time I increased the oil to 1 cup and used whole eggs (it was actually an accident to use the whole eggs) and it was really moist (in fact it got great reviews) but when I tasted it I thought it was really dense and tasted very eggy/eggie (sp?).
Sweet Southern Bakery
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Sweet Southern Bakery
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