Baking troubles - tunnels and big holes in my cakes. What to do? - Cake Decorating Community - Cakes We Bake2024-03-29T07:04:52Zhttps://cakeswebake.com/forum/topics/baking-troubles-tunnels-and-big-holes-in-my-cakes-what-to-do?commentId=4635016%3AComment%3A1007439&feed=yes&xn_auth=noHere is the thread and inform…tag:cakeswebake.com,2012-11-15:4635016:Comment:11187802012-11-15T20:37:32.811ZRosario Diaz-Greenberghttps://cakeswebake.com/profile/RosarioDiazGreenberg
<p>Here is the thread and information about the recipe <a href="http://cakecentral.com/t/751124/how-much-batter-do-i-need#post_7335559" target="_blank">http://cakecentral.com/t/751124/how-much-batter-do-i-need#post_7335559</a></p>
<p>Here is the thread and information about the recipe <a href="http://cakecentral.com/t/751124/how-much-batter-do-i-need#post_7335559" target="_blank">http://cakecentral.com/t/751124/how-much-batter-do-i-need#post_7335559</a></p> Here is a comment and recipe…tag:cakeswebake.com,2012-11-15:4635016:Comment:11187762012-11-15T19:38:26.150ZRosario Diaz-Greenberghttps://cakeswebake.com/profile/RosarioDiazGreenberg
<p>Here is a comment and recipe posted by KAKELADI on another site ( Cake Central???) with different proportions for the new size mixes. I have not tried it yet but definitely will soon:</p>
<p></p>
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<p>I baked a cake today for the 1st time in about 2 yrs (retired). I used a 15.25 oz box of Pillsbury yellow mix using my *original* WASC recipe with a few minor changes: </p>
<p>4 medium eggs (instead of 3 large)</p>
<p>2/3 cup of sugar (instead of the full 1 cup) </p>
<p>1 cup of…</p>
<p>Here is a comment and recipe posted by KAKELADI on another site ( Cake Central???) with different proportions for the new size mixes. I have not tried it yet but definitely will soon:</p>
<p></p>
<br />
<p>I baked a cake today for the 1st time in about 2 yrs (retired). I used a 15.25 oz box of Pillsbury yellow mix using my *original* WASC recipe with a few minor changes: </p>
<p>4 medium eggs (instead of 3 large)</p>
<p>2/3 cup of sugar (instead of the full 1 cup) </p>
<p>1 cup of water</p>
<p>1 cup sour cream</p>
<p>1 cup flour</p>
<p>the cake mix</p>
<p>Mixed it as usual and baked in a 12x9x2 (Wilton) pan adding a fruit mixture - dropped it by spoonfuls and swirled (1 lg apple and 1 fresh pear diced fine; mixed w/1 cup brown sugar and 2T butter and 2T cornstarch - cooked until thick). This was just the perfect amount of batter for that size. I baked it at 350*F for 50 minutes. </p> WASC is White Almond Sour Cre…tag:cakeswebake.com,2012-11-02:4635016:Comment:11096962012-11-02T11:12:46.130Zsuziq auzzihttps://cakeswebake.com/profile/suziqauzzi
<p>WASC is White Almond Sour Cream Cake which is a "doctored" cake mixture. It consists of two white cake mixes [water, egg whites and oil] plus the additions of flour, sugar, salt flavour and sour cream.</p>
<p>The problem now is the fact that manufacturers have reduced the size of boxed mix - still makes the same amount courtesy of more leavener - and it does/does not cook up the same ...</p>
<p> </p>
<p>WASC is White Almond Sour Cream Cake which is a "doctored" cake mixture. It consists of two white cake mixes [water, egg whites and oil] plus the additions of flour, sugar, salt flavour and sour cream.</p>
<p>The problem now is the fact that manufacturers have reduced the size of boxed mix - still makes the same amount courtesy of more leavener - and it does/does not cook up the same ...</p>
<p> </p> Angela said:
Hello everyon…tag:cakeswebake.com,2012-11-02:4635016:Comment:11096942012-11-02T10:19:07.701ZRama Solahttps://cakeswebake.com/profile/RamaSola
<p><br></br> <br></br> <cite>Angela said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/baking-troubles-tunnels-and-big-holes-in-my-cakes-what-to-do?commentId=4635016%3AComment%3A1110035&xg_source=msg_com_forum#4635016Comment1110035"><div><div id="navunderads"></div>
<div class="xg_user_generated"><p>Hello everyone, please exuse my ignorance but what is WASC?. I make all my cakes from scratch and can't answer any questions about packet cakes.</p>
<p>WASC is white almond sour…</p>
</div>
</div>
</blockquote>
<p><br/> <br/> <cite>Angela said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/baking-troubles-tunnels-and-big-holes-in-my-cakes-what-to-do?commentId=4635016%3AComment%3A1110035&xg_source=msg_com_forum#4635016Comment1110035"><div><div id="navunderads"></div>
<div class="xg_user_generated"><p>Hello everyone, please exuse my ignorance but what is WASC?. I make all my cakes from scratch and can't answer any questions about packet cakes.</p>
<p>WASC is white almond sour cream</p>
</div>
</div>
</blockquote> Hi!!! I am wondering which WA…tag:cakeswebake.com,2012-11-02:4635016:Comment:11100192012-11-02T05:24:38.735ZRosario Diaz-Greenberghttps://cakeswebake.com/profile/RosarioDiazGreenberg
<p>Hi!!! I am wondering which WASC recipe you used for these cakes. Also, where did you find the DH French Vanilla? I looked everywhere today and none of my local stores had it! Thank you so much for your help. Ever since PB changed the size my WASC is really rubbery!<br></br> <br></br> <cite>Sandra I. Vazquez Lossiseroni said:…</cite></p>
<p>Hi!!! I am wondering which WASC recipe you used for these cakes. Also, where did you find the DH French Vanilla? I looked everywhere today and none of my local stores had it! Thank you so much for your help. Ever since PB changed the size my WASC is really rubbery!<br/> <br/> <cite>Sandra I. Vazquez Lossiseroni said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/baking-troubles-tunnels-and-big-holes-in-my-cakes-what-to-do?commentId=4635016%3AComment%3A1068224#4635016Comment1068224"><div><div id="navunderads"></div>
<div class="xg_user_generated"><p>Hi Rama, </p>
<p>I had to bake a double recipe of WASC last night. This is what I did different with excellent results. I used DH French Vanilla (is my favorite and it is still 18.25) I purchased two 3.4 oz of vanilla puding mix and added 2 tablespoon of 'extra' all purpose flour, I only use buttermilk (for my liquid) the rest of ingredients as the WASC calls for. I got perfect leveled cakes, beautiful color and NO HOLES>>> yeeeh. </p>
<p>Now, I usually do the DH French Vanilla, and when I did WASC (as indicated) I was getting those holes (and this is the one flavor that is still 18.25) so that means the mixes have been altered or reformulated even if the size is the same. </p>
<p></p>
<p>I thought you would like to try that. </p>
</div>
</div>
</blockquote> Well Rama
All I can say is...…tag:cakeswebake.com,2012-09-13:4635016:Comment:10682652012-09-13T23:02:32.868ZJune Kowalczykhttps://cakeswebake.com/profile/JuneKowalczyk
<p>Well Rama</p>
<p>All I can say is.... go for scratch.... 99.99% of the time they turn out great. Can't say 100%.... nothings perfect. :o)</p>
<p>Well Rama</p>
<p>All I can say is.... go for scratch.... 99.99% of the time they turn out great. Can't say 100%.... nothings perfect. :o)</p> Hi Rama,
I had to bake a dou…tag:cakeswebake.com,2012-09-13:4635016:Comment:10682242012-09-13T15:31:53.973ZSandra I. Vazquez Lossiseronihttps://cakeswebake.com/profile/SandraIVazquezLossiseroni
<p>Hi Rama, </p>
<p>I had to bake a double recipe of WASC last night. This is what I did different with excellent results. I used DH French Vanilla (is my favorite and it is still 18.25) I purchased two 3.4 oz of vanilla puding mix and added 2 tablespoon of 'extra' all purpose flour, I only use buttermilk (for my liquid) the rest of ingredients as the WASC calls for. I got perfect leveled cakes, beautiful color and NO HOLES>>> yeeeh. </p>
<p>Now, I usually do the DH French…</p>
<p>Hi Rama, </p>
<p>I had to bake a double recipe of WASC last night. This is what I did different with excellent results. I used DH French Vanilla (is my favorite and it is still 18.25) I purchased two 3.4 oz of vanilla puding mix and added 2 tablespoon of 'extra' all purpose flour, I only use buttermilk (for my liquid) the rest of ingredients as the WASC calls for. I got perfect leveled cakes, beautiful color and NO HOLES>>> yeeeh. </p>
<p>Now, I usually do the DH French Vanilla, and when I did WASC (as indicated) I was getting those holes (and this is the one flavor that is still 18.25) so that means the mixes have been altered or reformulated even if the size is the same. </p>
<p></p>
<p>I thought you would like to try that. </p> I purchased a 50lb bag of Pil…tag:cakeswebake.com,2012-09-13:4635016:Comment:10678752012-09-13T10:07:39.738ZRama Solahttps://cakeswebake.com/profile/RamaSola
<p>I purchased a 50lb bag of Pillsbury commercial white cake mix. It baked with a whole lot of holes in the cakes also!!! So evidently those mixes have been altered also. So then I purchased Hy Vee's own store brand. It baked very nice, solid, no holes or tunnels, and it was still 18.25 oz. So I used that for a couple of weeks, , then the ones I bought last week, I baked a couple of days ago, they seemed to have a large amount of holes also!!!! One of the employees at Hy Vee had told me…</p>
<p>I purchased a 50lb bag of Pillsbury commercial white cake mix. It baked with a whole lot of holes in the cakes also!!! So evidently those mixes have been altered also. So then I purchased Hy Vee's own store brand. It baked very nice, solid, no holes or tunnels, and it was still 18.25 oz. So I used that for a couple of weeks, , then the ones I bought last week, I baked a couple of days ago, they seemed to have a large amount of holes also!!!! One of the employees at Hy Vee had told me a long time ago that Pillsbury made all of their store brand mixes. So it appears that the reformulated mixes have finally gotten to the store brand boxes. I am at my wits end with dealing with all of these holes. And when all of this first started, it was only the white mixes, but now it is also the lemon, strawberry, and some of the chocolates. I can't help but think that all of these cake mix companies are going to lose a lot of business because of this. I probably use at least 400 cases a year, and I know there are a lot of others that use that many also, so if we all stop buying their mixes, thats a lot of revenue to lose.</p> Rama
I am almost 100% sure th…tag:cakeswebake.com,2012-08-19:4635016:Comment:10431882012-08-19T12:48:58.146ZJune Kowalczykhttps://cakeswebake.com/profile/JuneKowalczyk
Rama<br />
I am almost 100% sure these companies added more leavner.... ie} baking powder to the mixes. They have done the same thing here in Canada. They reduce the amount of product, but by adding more bp, you get more "lift/rise" of the cake. They want you to think you are getting the "same" cake as before. Obviously ... NOT.<br />
I have never had this problem as I mostly bake from scratch. If I do use a mix, unless a well known brand was on sale, I always use the store brand. They worked just fine!!
Rama<br />
I am almost 100% sure these companies added more leavner.... ie} baking powder to the mixes. They have done the same thing here in Canada. They reduce the amount of product, but by adding more bp, you get more "lift/rise" of the cake. They want you to think you are getting the "same" cake as before. Obviously ... NOT.<br />
I have never had this problem as I mostly bake from scratch. If I do use a mix, unless a well known brand was on sale, I always use the store brand. They worked just fine!! I am having the same problem…tag:cakeswebake.com,2012-08-19:4635016:Comment:10424262012-08-19T05:32:38.666ZRama Solahttps://cakeswebake.com/profile/RamaSola
<p>I am having the same problem with holes. They're EVERYWHERE!! It all started when Betty Crocker reduced the amount of product in their box and reformulated the mix. So then I was forced to go to Pillsbury or Duncan Hines. Then everything was fine for several months. Then one by one they both did the same thing. Reducing their boxes also. I don't know if they reformulated their mixes, but something is going on, and the cakes have so many holes they look like swiss cheese and gopher…</p>
<p>I am having the same problem with holes. They're EVERYWHERE!! It all started when Betty Crocker reduced the amount of product in their box and reformulated the mix. So then I was forced to go to Pillsbury or Duncan Hines. Then everything was fine for several months. Then one by one they both did the same thing. Reducing their boxes also. I don't know if they reformulated their mixes, but something is going on, and the cakes have so many holes they look like swiss cheese and gopher trails! It's very hard on the nerves!! So I guess I'm now going to try some of the store brands, they all seem to still be the 18oz boxes, so maybe they haven't been altered yet. Hopefully there is a solution to this. I just want my old mixes back!!! They were always great, and there were never any issues with holes or not baking in the center.</p>