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Cake mix dryness

post #1 of 12
10/5/12 at 10:57am
Thread Starter 
Hi everyone,

I'm in need of some advice. I used to use DH cake mix until they changed their formula. They are dry now. Then I switched to Betty. I just don't think that is good either. I am not opposed to making scratch cakes. My chocolate is from scratch. But whenever I try a white or yellow cake I also think it's dry. Now that all of the cake mixes are dry, maybe I should do scratch. Any advice? I'm working on a wedding cake and when I leveled it I was so upset that it was dry. I would appreciate any recipe sad advice. WASC is different now that the mixes have changed too.

Thank you!
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post #2 of 12
10/5/12 at 11:28am
I have always used mixes, If you add 1 extra egg plus 1 dry instant pudding, to each cake mix you will find a world of difference. Also, are you baking at 325 degrees? I use Duncan or Pillsbury, according to the flavor I am looking for. Been doing this for over 6 years, works everytime.
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post #3 of 12
10/5/12 at 11:46am
She's right, if you're talking white, then adding one whole egg and two egg whites plus a half packet of white chocolate instant pudding mix plus a little more water to the batter seems to work miricles. I too am disgusted by the revised box sizes and huge price increase and have started developing mixes I package in ziploc bags - ahead of time then all I need to do is all the wet ingredients - just like a box mix. Need to do a cost comparison but I know it's 1/3rd the cost for sure, and no disposing of 15 cardboard boxes each time you bake a wedding cake. What's not to love.
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post #4 of 12
10/6/12 at 3:34am
Thread Starter 
Denise, do you have a good recipe?
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post #5 of 12
10/7/12 at 7:22pm
I use Betty Crocker on all my cakes and all my customer rave about how moist they always are, white, chocolate, butter pecan, what ever flavor I am working with.

For white cakes, I use 4 egg whites, 1/2 cup water, 1/3 cup canola oil and 1 cup sour cream for each box of mix. For other flavors I use 4 whole eggs. I used to add a small box of instant pudding but I was having a hard time getting them to back properly so I decided that I didn't need the pudding because I was adding the sour cream and it just made it too moist because the box already contains pudding.

I sometimes use an extra mix and add the 3 ounces of extra mix that is lost with the new size boxes.

HTH.

Myra
Thanks,

Myra
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Thanks,

Myra
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post #6 of 12
10/7/12 at 7:30pm
I just put a serving size container of apple sauce for every two cake mixes I am baking. Whether white, chocolate or vanilla they all come out moist and it doesn't affect the flavor at all. I think its 4 oz per individual cup size.
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post #7 of 12
10/8/12 at 6:04am
Thread Starter 
Thank you for the advice!! Will give those suggestions a try.
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post #8 of 12
10/8/12 at 2:15pm
In addition to adding an extra egg, I usually replace oil with butter, and replace the water with milk. I haven't ever added instant pudding mix so I'm not sure that would work with the butter and the milk icon_smile.gif
Don't tell my heart,
My cakey bakey heart! <3
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Don't tell my heart,
My cakey bakey heart! <3
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post #9 of 12
10/8/12 at 2:45pm
I have been using DH for a couple of years & people always rave about how moist my cakes are. I always wrap them in saran wrap right out of the oven to lock in the moisture & then I freeze them until I am ready to fill & frost. Even my white mixes are moist & I follow the recipes on the box except for adding a little more veg oil.
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post #10 of 12
10/8/12 at 4:06pm
Thread Starter 
Quote:
Originally Posted by dchinda

I have been using DH for a couple of years & people always rave about how moist my cakes are. I always wrap them in saran wrap right out of the oven to lock in the moisture & then I freeze them until I am ready to fill & frost. Even my white mixes are moist & I follow the recipes on the box except for adding a little more veg oil.



I also used them for years, but you haven't noticed the change in the mix and it is dry now?
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post #11 of 12
10/9/12 at 2:41pm
Quote:
Originally Posted by Alwayzmakincake

Quote:
Originally Posted by dchinda

I have been using DH for a couple of years & people always rave about how moist my cakes are. I always wrap them in saran wrap right out of the oven to lock in the moisture & then I freeze them until I am ready to fill & frost. Even my white mixes are moist & I follow the recipes on the box except for adding a little more veg oil.



I also used them for years, but you haven't noticed the change in the mix and it is dry now?



No, I actually haven't noticed any changes in their mixes besides they are smaller & cost more money.
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post #12 of 12
10/9/12 at 5:18pm
Same for me - I use DH and BC mixes and get nothing but raves for the moistness and I agree they are yummy. I haven't noticed any change in the cake either - just aggravated at the price and the shrunken mix size!
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