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How do I make my box cake rise higher?

post #1 of 11
Thread Starter 
How do I make my box cake rise higher? I use the suggested amount of batter for the pan but my cakes don't ever seem full enough. My sheet cakes seem to flat. Does anyone have any advise on what I can possibly add to my batter to make it rise more?
post #2 of 11
I recently started adding one more egg than the box requires which definitely makes the cake rise more.

I've also used the cake mix extender from this site to start my pans out a little fuller. Because they're fuller, there's a good amount of cake in the end. Sometimes I have to level off but it is worth it to not have flat/small cakes.
The JOY of the Lord is my strength!
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The JOY of the Lord is my strength!
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post #3 of 11
IOnstead of baking at 350 as the box usually suggests, put the oven down to 325 and bake for a good hour, or until it tests done. This way the cake cooks slower and has a better chance to rise.

Debbi
Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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post #4 of 11
Thread Starter 
Thanks I think I will try adding extra eggs, because I have already tried baking at 325 and they still don't rise that high.
post #5 of 11
I usually add either a tbsp of meringue powder or an extra egg.
Joanie
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Joanie
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post #6 of 11
Joanie,
I never thought of putting meringue powder in it!! How do you know how much to put?? Thanks for the tip



Daniela
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~*:.Daniela.:*~
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post #7 of 11
Have you ever tried using the Wilton baking strips to put around your cake pans when you bake? Instead of those, alot of times I just saturate flour sack towels and wring them out really well and use them. They will fit larger pans since you can pin several together. Both of these seem to work really well for me.
post #8 of 11
Daniele, In one of the Wilton course books, it suggests using 1 tablespoon meringue powder per box. I use this as well as the extra egg and my cakes are pretty fluffy. I fill my 9x13 sheet cake pan 2/3 full which usually requires 2 cake mixes and use the leftover batter in a 6' round pan and freeze for a later time.

Thanks, Janice
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Live each day like it was your last one!
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post #9 of 11
Daniela
I learned how to make butter cream icing in my Wilton course1
For stiff consistency 1 cup vegetable shortening
1 teaspoon Wilton Vanilla flavor
2 teaspoons milk or water
1 lb. Confectioners sugar
1 tablespoon Wilton Meringue Powder

Nitu
Bakers Love Butter!
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Bakers Love Butter!
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post #10 of 11
I was always told to bring everything cold to room temperature. And when everything is mixed, to let it sit for about 5 minutes before pouring into pans.
I can do all things through Christ who strengthens me.

"Quality Cakes Aren't Cheap and Cheap Cakes Aren't Quality"

It's not "just cake!"
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I can do all things through Christ who strengthens me.

"Quality Cakes Aren't Cheap and Cheap Cakes Aren't Quality"

It's not "just cake!"
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post #11 of 11
Daniela,

I always add 1 tbsp per mix that I use. I use the same amount when I am making a scratch cake..1 tbsp per 8-9 inch cake.
Joanie
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Joanie
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