How Do I Adjust My Mother's Old Recipes Now That Box Mixes Are Smaller??
Baking By paige Updated 19 Jul 2020 , 2:52am by SandraSmiley
HI, I found my mothers old recipe box and she has a few cakes from the 70s that I want to make that use a box mix that is doctored up. I know that box mises hold less than it used to by about 3 oz. Does anyone have a way to account for that? Maybe add extra flour or something? Or do I not even need to worry about it. It seems like 3 oz would make a significant difference in the final outcome. Thanks.
When I make a doctored cake mix, I add 1/2 cup of mix from a second box of the same flavor. I then seal the partial box and use it again next time.
Quote by @paige on 10 hours ago
HI, I found my mothers old recipe box and she has a few cakes from the 70s that I want to make that use a box mix that is doctored up. I know that box mises hold less than it used to by about 3 oz. Does anyone have a way to account for that? Maybe add extra flour or something? Or do I not even need to worry about it. It seems like 3 oz would make a significant difference in the final outcome. Thanks.
Easy............... add 1/4 cup all purpose flour plus 1/4 cup granulated sugar and you're good to go.
I'm afraid you may be disappointed , it's not only the size of box, but cake mix companies also changed their formulas the same time they reduced the box size. I've gone around the mountain with all of them to no avail. Everything is made cheaper today. I know all those wonderful recipes you're referring to, so sad they took that away from us. Good luck with trying, I would love for you to succeed and prove me wrong. Let us know what cake mix brands you use and how they come out.
I believe you are correct MamaGeese. The cake mixes in my Mother’s day, and my youth/teen years were made with REAL ingredients. Flour, sugar, baking powder, and very few “additives”. Now there’s fructose, glucose, corn syrup solids, replacing sugar, chemical whiteners and shelf life extenders. I often watch for gluten free cake mixes and organic cake mixes to go on sale, and buy a bunch. Not because I’m gluten intolerant, but because these mixes aren’t as adulterated. Then I add enough ap flour to make up the original cake mix size, and usually a bit more sugar and baking powder. There use to be a brand here in Canada, especially in Ontario where I live, called Monarch. Very little additives. I’d grab a ton of them on sale. Unfortunately, Monarch was a small independent brand and it got bought out by one of the giant conglomerates. Monarch was never the same after that. And I actually haven’t seen it around for several years now. Assuming it’s not made anymore.
I don't think I ever used a cake mix before I started doing the WASC recipe about five years ago, so I don't know any different. I don't like plain cake mixes anyway.
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