Cake Decorating Community - Cakes We Bake

I will be working in the next few weeks to tweek my recipes to fit the new sizes of mixes.  All of my recipes were using the old 18oz mixes Betty Crocker Brand.   So I am going to do some measuring and go by measurements and not by the mix... Have worked too many years perfecting my recipes to have the manufacturer mess them all up!  Oh well... when life throws me a curve ball... I hit it out of the park so will not let this slow me down... but it does tick me off just a little bit!!! ;-)

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Have you had any luck? I was going to buy the bulk professional cake mixes(http://www.professionalbakingsolutions.com/mix/category/cake-mix)

but I have read where they were not the same as 18.25 box mixes. Ughhhhhhhhh!

I'm having the same problem.  I always mixed six mixes together at a time, and now six mixes are the equivalent of only five.  it really makes me crazy.   But they still call for the same amount of water, eggs and oil.    Are you having the problem of a million air holes when they bake?  THAT"S REALLY making me crazy.  I wish they could have just left them alone and maybe just charged a few cents more.  I really want the old formula back again!

Holes and recently I tried DH for cupcakes and they sank. Uggghhh! I see Country Kitchen carries mixes by CK and I'm assuming the bulk 9lb. are too.

Ticked me off too. I bought a few boxes that I found of the old size but I think I now only have 1 or 2 left.  Decided to work on scratch cakes instead and not buy any box mixes.  I know that I am only one person and will not make any difference to them but it makes me feel better. lol.

I just bought a store brand lemon cake mix to do a trial run for a recipe. It was in grams... ( Canada eh? )... anyway converted it is 18.35 oz.   I also need a chocolate cake mix and I'm going to ck a couple of stores for their brand and see if they are also 18 + oz.

Lol that's funny, here in Australia it's a pain in the butt trying to convert 90% of the recipes from Lb or Oz or whatever to grams or kg which is what we go by. Not to mention the lack of handy ingredients like Crisco. You can't get a friggin tub of vegetable shortening in Aussie land! Copha is the closest we have, and it's alot harder in texture than Crisco. Sigh.

jajajaja, a million air holes,,,,yes, hate them.



Rama Sola said:

I'm having the same problem.  I always mixed six mixes together at a time, and now six mixes are the equivalent of only five.  it really makes me crazy.   But they still call for the same amount of water, eggs and oil.    Are you having the problem of a million air holes when they bake?  THAT"S REALLY making me crazy.  I wish they could have just left them alone and maybe just charged a few cents more.  I really want the old formula back again!

The DH flavor mixes are still boxed at 18.25 here.  I regularly use Red Velvet and French Vanilla a lot, and those are 18.25; lucky me.  

June Kowalczyk said:

I just bought a store brand lemon cake mix to do a trial run for a recipe. It was in grams... ( Canada eh? )... anyway converted it is 18.35 oz.   I also need a chocolate cake mix and I'm going to ck a couple of stores for their brand and see if they are also 18 + oz.

Maybe we should start a supply line to start shipping Crisco to all the decorators in Australia.  I think the shipping costs would be expensive though!
 
Penny said:

Lol that's funny, here in Australia it's a pain in the butt trying to convert 90% of the recipes from Lb or Oz or whatever to grams or kg which is what we go by. Not to mention the lack of handy ingredients like Crisco. You can't get a friggin tub of vegetable shortening in Aussie land! Copha is the closest we have, and it's alot harder in texture than Crisco. Sigh.

Copha does not substitute for anything ...

Try:

http://www.usafoods.com.au/Beverages?search=crisco
Crisco 6lb $24.99 - Inc GST  plus postage ..

Most bakery or food service suppliers sell shortening: Goodman Fielders Food Sevice/Integro sell Pilot, which my local bakery uses ...

friggin tub of vegetable shortening

After filing a complaint with Duncan Hines and being told that it should work exactly the same and that I just have to deal with it basically... I have been using the DH mix in the new reduced size exactly the same way as I did the old size with only a minor variation in volume after mixing. (I add 3 oz instant pudding mix, 1/2 c. water, 1/2 c. liquid coffee creamer, 1/4 c. vegetable oil and 4 eggs... using either DH WHite  or DH Chocolate Fudge).

Like all other grain-based products looking to save a buck to make two, the change is in the use of "Soya flour" in the mix. Lighter weight with same final volume. I too have noticed the airiness issue. 2 things I do to help with this... 1st bang your cake pans on the counter like 30-40 times. 2nd... let the pan sit for 15-20 min before sticking in the oven (works especially for cupcakes). 

Wow, great info...thank you.

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