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smaller volume cake mixes

post #1 of 18
Thread Starter 
How is everyone fairing with the new smaller cake mixes? I had noticed that the bag seemed lighter but really saw it when I made a sheet cake and got very thin layers. I had to do another mix and make three layers just to get the hight I wanted. I Think this is terrible. What about all the recipes that call for the 18.25 box? Does anyone know how much more mix to add to make up the difference? I'm really thinking about just going scratch all the way. How can they say the mix still makes a eight inch cake when they've reduced the ounces.
post #2 of 18
Hi, there is another thread on this and i will try to find it. This is exactly why i went to scratch cakes. and i love baking from scratch. It is fun. I will try to find the thread that tells how much more from another box to add to the smaller ones now.
post #3 of 18
I saw the thread too, and it said to add 1/3 cup more mix to wasc cake recipes. HTH.
We never touch others so lightly, we do not leave a trace.
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We never touch others so lightly, we do not leave a trace.
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post #4 of 18
Would adding the extra 1/3 cup mix apply to all the cake mixes? I've noticed that different brands reduced to different weights. For instance, DH weighs more than BC.
post #5 of 18
Kakeladi(c/cer) is a great person to talk about this. I can,t find the thread that she posted to on this topic. I hope she sees this one. You could p/m her. She is nice to answer.hth
post #6 of 18
Thread Starter 
Thanks Ladies. I kind of thought this subject has been addresed somewhere on the site. I haven't been on CC for a while and wasn't baking due to knee surgery. Now that i've started back, and was shocked at my small sheet cakes.

I wonder if the Cake Mix doctor will change some of her recipes in her book.
I am really tick'd about these small mixes. And they still say the new mixes make a 8 inch cake. I did two scatch cakes today. But I'll try the 1/3 cup . I always use the extender with DH mix.
post #7 of 18
I use Duncan Hines and I weighed out the amount it would take to bring the new mix back to the original 18.25 ozs and it was exactly 1/3 cup. I use extended cake mix recipes, not just WASC, and I just keep an extra mix on hand to get the additional 1/3 cup. It's a bit of a pain, but it works.
post #8 of 18
Yes, we all noticed that. and YES, Duncan Hines is trying to rob us all.. Rip off and, swindle. I hope their business will close down in the near future.. icon_cool.gif
post #9 of 18
O.K......I just thought of something. If you add 1/3 cup more mix, do you have to add more water and oil?
post #10 of 18
Pillsbury went smaller as well. Not near the product it use to be. I do some scratch buy just can't get the same texture or full layers I get from a mix.
Just when the caterpillar thought life was over it bloomed into something beautiful.
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Just when the caterpillar thought life was over it bloomed into something beautiful.
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post #11 of 18
Quote:
Originally Posted by WeezyS

O.K......I just thought of something. If you add 1/3 cup more mix, do you have to add more water and oil?



Yes, if you use just a cake mix, you'll have to put the original amount of oil and water. Google the original amounts if you don't have an old box to look at. Since I use the mix as just one ingredient in extended cake mix recipes, I just follow their amts. of liquids and eggs, etc.
post #12 of 18
Keep in mind that these smaller boxes have been reformulated with different ingredients and you may not get the best results just adding the 1/3 cup from a new box. I do not like the taste of texture of the new Pillsbury and have been trying different mixes, DH signature, Hy Vee, Baker's Corner, Gold Meldal......on and on. Nothing compare to the old Pillsbury! Now, having said that, I just posted on another forum about an online survey from another baker Dianne Rockwell, that she is compiling to take to Pillsbury representatives in October. If you or know someone who uses their product (or in some cases, used to use their products before they changed) and would like to help her collect data to give to them, please click on the link and fill it out. It may be our only shot to have these businesses listen to us!

http://www.facebook.com/l/LAQGdCpkxAQHZqRbsjQsWWdRMf6pvR0dA0vNHHvHtmi9Zgg/https%3A%2F%2Fdocs.google.com%2Fspreadsheet%2Fviewform%3Fformkey%3DdEJ2Z3FSbDhTLVZUZFYwQXFpV29qNXc6MQ
post #13 of 18
Thread Starter 
Thanks DawnyBird. Yes this is a real Pain!
post #14 of 18
Quote:
Originally Posted by happyascanbee

Yes, we all noticed that. and YES, Duncan Hines is trying to rob us all.. Rip off and, swindle. I hope their business will close down in the near future.. icon_cool.gif



Wish we had a "like" button icon_smile.gif
post #15 of 18
Regarding the shrinking cake mixes, in response to a letter I sent regarding the newly reformulated cake mixes that were introduced in July, the Smuckers® company, owners of Pillsbury®, has responded and invited me to meet with their marketing and research and development teams in October. While the company knew that many bakeries buy their wholesale bulk cake mix for volume production work, they were surprised to learn that so many small home businesses and bakeries used the 18.25 oz. boxed cake mixes for their cakes. They assumed that grocery store sales reflected household consumers, and the outpouring of unhappy responses they received from business owners regarding the new product was unexpected. In an effort to give them a more accurate picture of how we use cake mixes in our cake decorating businesses, Id appreciate your feedback in the following questionnaire if youd like to participate. Feel free to sign your name or reply anonymously, and thanks so much for your response!
Sincerely, Dianne Rockwell
dianne.rockwell@comcast.net

I've invited you to fill out the form Cake Mix Survey. To fill it out, visit:
https://docs.google.com/spreadsheet/viewform?fromEmail=true&formkey=dEJ2Z3FSbDhTLVZUZFYwQXFpV29qNXc6MQ
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