How Do I Get A Cake To Rise Higher While Baking?
Decorating By boothgirlz Updated 3 Jul 2007 , 6:03pm by indydebi
Is there a trick to getting my cakes to rise higher? I use white betty crocker cake mix. I am new at this so I haven't really tried any of the doctored cake mixes yet.
I made an 11x15 cake, used two box mixes and it is only 1 1/4 inches tall. How tall should a cake that size be?
I am tempted to make another cake just like it and stack them but it is just for family and that would be way too much cake. I am only serving 20 people. (and they will take home left overs.)
Thanks
Leann
I find that if you can get the three inch deep cakes pans and use the same amount of batter that you would in a 2" deep that the batter will rise higher. I don't know why. i do find that using the bake even strips on my 2" pans does seem to help my cakes rise higher than they do if I do not use them.
Based on this Wilton chart, a 1 layer 2" high 11x15 cake needs 11 cups batter. http://www.wilton.com/cake/cakeprep/baking/times/party_2inch.cfm
Measure how much each cake mix yields and see if you are using 11 cups for that pan.
That is about right, because one cake mix makes a 2 1/2 inch 9x13. You'll need about a cake mix and a half, or use one of the extenders.
I use Wilton's "Bake Even Strips" and my cakes usually rise to the edge of the pan with a (nearly) perfectly flat top... I don't even need to trim off some to get the cakes flat.
I have heard some people on this website complain about Bake Even Strips but I have never had any problems with them. I don't bake without them. Just soak them really good and you're all set. They also come in a bunch of sizes so you would be able to get them around nearly any size pan you have!
Another tip is to mix the batter a bit longer on a higher speed. This will incorporate more air into the batter and it will rise a bit higher. This will, however, make the cake "lighter" in texture.
I've also added an extra 1/2 tsp of baking powder to 1 cake mix.
i actually started filling my cake pans much fuller. the CC chart says 2 cups for a 6 inch round and 4 cups for an 8 inch round. i use 3 cups on the 6 and 5 cups on the 8's. it rises above the edge of the pan, but doesn't spill out. then when its cooled, i slice the top part off, and im left with a 2 inch high cake. for some reason, when i was using the amounts on the CC chart i end up with cakes that barely dome to hte top edge of the pan, ten after leveling they're only 1- 1 1/2 inches high. i also bake at 325, since the pans are fuller, and on anything over 8 inches i always use a flower nail. so, i would try using the two cake mixes with an extender and fill it higher.
I use 2 Betty crocker mixes, baking strips and bake at 325 in the 11x15 pan. My cakes usually rise higher than the pan or at least level to the top of the pan. I grease-only the pan .... using CK Brand Pan Grease .... no flour, ever! No extenders, no flower nail, no baking core.
Here's a thread with a pic of how my cakes rise higher than the pan.
http://forum.cakecentral.com/cake-decorating-ftopic-334013-0.html
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