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50 lb. Bulk Cake -- cake base vs. cake mix

post #1 of 5
Thread Starter 
just looked at Dawn Foods website & was wondering what was a closer match to the box you buy at the store? The mix desc on the website says you can just add water or water & oil. The base says you add eggs & water. None are all three (eggs, water & oil).....will they taste the same. Don't want to differ from taste & stability of what I'm used to. Also how much do you measure out for a typical cake batter when making from a 50lb bag versus a 15 oz box mix.
post #2 of 5
I'm just guessing here, but I would try using the same amount of cake mix that comes in a box mix. So if a box mix has 15 ounces, I'd measure out that much. Good luck. Let us know how it works out for you. I saw a big box (maybe 8 lbs) at Gordon Food Services and was debating whether to get it or not.
post #3 of 5
I had gotten a 50# bag of yellow mix as a sample and I have a recipe that was posted on here (not sure who posted it) and it worked perfectly. I remember it was 3# of mix, water and oil. It worked beautifully and would do it again as my business is growing. I think you will be happy if you do get the 50#'s and you can store it in either a 50 pound food safe container or a couple of 25 # ones from a restaurant supply. thumbs_up.gifthumbs_up.gif

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Cake brings out the inner child in you.
 

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post #4 of 5
Thread Starter 
but WHY don't you need to add eggs in either (mix or base mix)??
post #5 of 5
The package that does not require fresh eggs has powdered egg already added. That will have a shorter shelf life than the mix that does require fresh eggs.

When you buy this bulk stuff, you need to contact the manufacturer for a list of ingredients and their own instructions for basic use.
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