There are three possibilities which may prevent your cake from rising. Your mix may be too liquidy; remember to measure your ingredients accurately. Or, your pan may be too large. Always follow the recommended pan size for best results. Finally, your oven may be too cool; use an oven thermometer to measure the correct temperature when heating or preheating your oven.
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flitter320 (1 discussion) on Sep 29, 2011 at 12:25 PM
Everytime I make a cake there are lots of holes in the finished cake, particularly the lemon deluxe. I tap the pans on the counter and try to make sure they are solid and never the case. Please help! Thanks.
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mommalorna (1 discussion) on Mar 16, 2011 at 06:47 PM
Just became a member, I need to make a choc cake for wedding shower and bride cannot have eggs, what do I use. Tried the oil,baking powder mix and did not work, Sorry so late but just found out and need to doit tomorrow. Thanks
Comment by: kjhjr2 (no discussions) on Nov 22, 2011 at 08:01 PM
Find out if she can use egg beaters I do and haven't noticed any difference.
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cakebsue11 (1 discussion) on Mar 4, 2011 at 02:10 PM
I would like to make a 1/2 sheet, white cake mix, birthday cake and need to know how much batter to use and what temp for how long. Please need for tomarrow March 4th 2011
Comment by: andrewsgma (no discussions) on Nov 12, 2011 at 10:29 PM
it's past the date yu needed, but when I make a 12 x 18 cake, I use 2 or 2 1/2 cake mixes. Be sure to put a wet cloth around the pan to minimize center hump. Joanne
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PJ's kitchen (1 discussion) on Feb 11, 2011 at 01:04 PM
Is it possible to fold two beaten egg whites to a prepared cake mix fto give it more volumn? Will it have any affect on the moisture of the cake?
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alinamax (1 discussion) on Feb 9, 2011 at 03:49 PM
Anyone having problems baking the Classic Carrot cake mix. Mine comes out 1 inch thick and very flat. On second turn I used less water and less eggs, but got same results. I also used a spring pan, is this the right pan to use? Will we evern enjoy this mix the way it was intended??? help!
Comment by: mrbobbycakes (no discussions) on Feb 28, 2011 at 05:29 PM
I thought i was the only one who had that problem...please post when you get a reply SHEESH, i HAT E WHEN I GET THE FLATCAKES!
Comment by: mrbobbycakes (no discussions) on Feb 28, 2011 at 05:32 PM
I have been experementing with adding additional baking powder to the carrot cake mix, havent done a carrot but it might just work. good luck!
Comment by: Cridlebaugh (no discussions) on Apr 1, 2011 at 08:01 AM
I have used this mix several times and get the same results.
Comment by: Arizona28 (5 discussions) on Apr 19, 2011 at 06:08 PM
I also thought was the only one with this problem, I have made the golden butter cake and 10 minutes left to be done, it sinks ending in a flat cake, has anyone experimented same thing, what can be wrong??
Comment by: jgorry (no discussions) on Jul 10, 2011 at 07:00 PM
I had the SAME problem ... so disappointed. Actually, I'm having a rising problem with all of the Duncan Hines mixes. Maybe it's time to switch to another brand ???
Comment by: dar4657 (no discussions) on Sep 21, 2011 at 10:03 AM
I'm glad to see I'm not the only one having this problem. I have always used DH cake mixes, but recently have noticed they "shrink" after baking - resulting in a flat cake even though they raise nicely while baking. I tried changing the time I mixed, but that made no difference. I sure hope someone sees these and replies with a solution,
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Flo Livingston (2 discussions) on Nov 18, 2010 at 11:05 PM
I would like to bake a 3-tiered cake using 3 cake pans, starting with the bottom being 16", then the second tier 12" and the top 8" square.
I am a novice and would like any tips I can get from you "experts" out there!! Ideally I would like to have some kind of filling for a fudge cake - any suggestions?
And with a 3-tiered cake such as this, will I need to stick in wooden dowels so that the tiers do not slide around?
I need to know all these things in two days, so an speedy response would be greatly appreciated - I just became a member tonight, so my apologies for the last minute request!!
I am a novice and would like any tips I can get from you "experts" out there!! Ideally I would like to have some kind of filling for a fudge cake - any suggestions?
And with a 3-tiered cake such as this, will I need to stick in wooden dowels so that the tiers do not slide around?
I need to know all these things in two days, so an speedy response would be greatly appreciated - I just became a member tonight, so my apologies for the last minute request!!
Comment by: eekMc (no discussions) on Apr 21, 2011 at 12:24 AM
You need to do more than just put wooden dowels in it so it won't slide around. You need to put dowel rods in each tier (which should sit on it's own board) to support the upper tiers from crushing the bottom tiers. Is this for someone's wedding?? If you've never baked a 16" cake before -- they are REALLY hard to handle. Be careful and flip them out on sturdy boards. Good Luck!!!
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Flo Livingston (2 discussions) on Nov 18, 2010 at 11:00 PM
How many boxes of Duncan Hines cake mix does it take to bake a 16" square cake?
Comment by: Arizona28 (5 discussions) on Apr 19, 2011 at 06:04 PM
Sorry for the delay, but new in this blog, I used 3 boxes. Hope it helps :)
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antesan (1 discussion) on Jun 29, 2010 at 06:44 PM
Why do my cupcakes flatten out after I take them out of the oven. This happen when I tried making the worlds greatest cupcakes.
Antesan
Antesan
Comment by: cceliaa93 (1 discussion) on Nov 22, 2011 at 11:37 PM
I am thinking you open your oven to check on them right? When you do, veery gently close the oven door. If you just let it slam, the tops of the cpcakes shake and the dough falls to the center of the cupcakes. That is what makes them flat or even with a hole in the middle. Hope it helps!
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Joanna.89 (1 discussion) on Jun 14, 2010 at 12:22 PM
there are other factors that can prevent the cake from rising. there is also the posibility that it is overmixed and the air in the mix is gone and will result in a dense and low cake. also if you wait to long to put it in the oven it can also keep it from rising. if you dont wait for the oven to finish preheating it can also cause it not to rise. another factor, if you keep opening the oven door to "check" on the cake, especially during the first two stages of baking where the chemical reaction is taking place, the cool temperature form the outside will cool the internal oven temperature causing the cake to fall.
