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Liizz (2 discussions) on May 23, 2012 at 04:41 PM
Sorry about the typo problem in the previous discussion on this. I am trying to provide a tip on the "less batter" problem and how to bake a moist cake. Several other women have commented that DH is now using a 16 oz box of mix versus the old 18 oz box. I have found that adding 1/4 cup of white granulated sugar ensures my DH cakes come out moist. Sugar helps the cake hold moisture. In addition, 1/4 cup of sugar weighs roughly 2 ounces. Could this be what is missing from DH cake mixes? I use shiny Wilton cake pans and start checking my cakes before the established time for them to be "done" arrives. I take them out a few minutes early because they will continue to cook from the heat as they cool.
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icingqueen (1 discussion) on Apr 25, 2012 at 04:26 PM
How can I get a strawberry cake to have more moisture and have more strawberry flavor?
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ME7294 (1 discussion) on Apr 24, 2012 at 01:02 PM
I hate that you change the packaging of the Moist Deluxe cake. I use a lot of your cake mixes and it has really messed up my system. Now I have to use more cake mix for my cake pans. I would have rather you charged more for the cake mix than putting less in the boxes.
Comment by: icingqueen (1 discussion) on Apr 25, 2012 at 04:27 PM
I also hate that you reduced the amount of batter in the Golden Butter mix. It messed up my system. I would have rather paid more too.
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Jakyra (1 discussion) on Apr 16, 2012 at 01:30 PM
how to stop outer crust or side of the cake from hardning
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ecbrown35 (1 discussion) on Feb 6, 2012 at 11:33 AM
How do I stop my cakes from cracking in the middle?
Comment by: lilacs (no discussions) on Feb 28, 2012 at 12:29 AM
Cakes will crack in the middle if you have used too much batter for the pan size. What size are you normally using?
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nsh0404 (1 discussion) on Dec 15, 2011 at 10:24 AM
I need a recipe for the raspberry filling inbetween a devil's food cake. My husband wants me to only use raspberry jam, but i want it a little more special for his birthday.
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cceliaa93 (1 discussion) on Nov 22, 2011 at 11:53 PM
How long does it take for a frozen cake to thaw before I can start decorating it? Or do I decorate it frozen? Or should I have to thaw it completely before I decorate it?
Comment by: icingqueen (1 discussion) on Apr 25, 2012 at 04:22 PM
It is much easier to ice it when it is frozen.
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Jenluvsbaking (1 discussion) on Oct 20, 2011 at 02:28 PM
I've always replaced the water in the cake mix recipe with buttermilk or regular milk, and I've never had a dry cake! It tastes like I made it from scratch... very yummy! :)
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jennwood_05 (1 discussion) on Oct 3, 2011 at 04:00 PM
I am a new wife and want to make my husbands favorite cake, Red Velvet. Everytime I bake a cake for him it always turns out dry. A friend suggested that a add a dab of cream cheese to my cake mix. Will this work??
Comment by: mamaoftwo0811 (no discussions) on Mar 15, 2012 at 10:32 AM
Add a packet of dry chocolate pudding to the batter. Amazing!
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baby cakes 95 (1 discussion) on Sep 23, 2011 at 11:29 AM
I want to make a 1/2sheet cake how many cake boxes do i need? Please if anyone could help me ASAP thanks.
Comment by: sis0321 (no discussions) on Oct 13, 2011 at 09:46 PM
I use two mixes when I make a 1/2 sheet cakes.
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hobbscan (3 discussions) on Sep 8, 2011 at 03:21 PM
How long does it take for the cake to thaw out, after being in the freezer all night?
Comment by: hobbscan (3 discussions) on Sep 8, 2011 at 03:21 PM
How about cupcakes?
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teachnbake (1 discussion) on Jul 8, 2011 at 08:48 PM
To keep cakes moist use the pound cake recipe all the time. I use the recipe for all of my character/special occasion cakes. I sometimes bake the cake the day before and it remains moist.
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caricorr (2 discussions) on Jun 25, 2011 at 09:33 AM
Can someone tell me how not let cake drop in the middle? I usually add sour cream so cake can be moist but of late it's been dropping the middle.
Comment by: hobbscan (3 discussions) on Sep 8, 2011 at 03:23 PM
I find that sour cream makes my cake dense. Maybe that is why they are dropping in the middle. Try mayonnaise, 1 tbs plus the required measurement of oil.
Comment by: Jenluvsbaking (1 discussion) on Oct 20, 2011 at 02:30 PM
I think that means the cake isn't all the way done yet...?
Comment by: Jenn55 (no discussions) on Oct 27, 2011 at 06:14 PM
I agree your cake is not done yet. Cook at lower temp like 340. For about25-30. Works all the time for me.I use sour cream too!
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christmas cake (1 discussion) on May 18, 2011 at 03:33 PM
can someone give me the recipe for a sponge cake my cake usually flops sighs! with the proper measurements please so i can try again , i must be able to make a sponge cake . this is my mission!
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mharwell (8 discussions) on May 12, 2011 at 10:32 PM
I am giving away a very important baking sercret of mine.... But here it is.... I always bake with a pan of water in the bottom of my oven about the size of a loaf pan! Creates a moisture vaccum in the oven that keeps it moist while baking. It also keeps the cake from burning (especially chocolate cake), and helps it bake more evenly! Try it! :D
Comment by: aretha73 (no discussions) on Jan 28, 2012 at 03:03 PM
Great! Being that I am not a cook, I am going to try this..... I need all the tips I can get :)
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lgharnd (1 discussion) on Mar 31, 2011 at 03:36 PM
I have heard that checking the cake's internal temperature after baking is the most reliable way to see if a cake is done. Does anyone know what temperature signifies "done".... particularly for the Moist Deluxe White Cake Mix?
Comment by: Jessiej (no discussions) on Mar 23, 2012 at 07:31 PM
I always use a toothpickti check. If it comes out cLean ur cake/cupcakes r done. I have always used it and my cake/cupcakes always come out perfect. I know it's not the tip your looking for but this way works too.
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drslws (1 discussion) on Mar 4, 2011 at 06:04 PM
I heard that adding crushed pineapple(drained) to the carrot cake mix will keep it moist. Has anyone tried this?
Comment by: Pleasant1023 (no discussions) on Jun 17, 2011 at 11:58 AM
Yes! I always add a 1/2 cup crushed pineapple to my carrot cake. It is so moist and really delicious!
Comment by: Jewelnok (1 discussion) on Jun 27, 2011 at 12:08 PM
I always add pineapple and raisins to mine -the raisins also add moisture and deliciousness!
Comment by: SweetSINsations (no discussions) on Jun 27, 2011 at 03:32 PM
never tried that...it doesn't take away from the taste of a carrot cake?
Comment by: mes807 (no discussions) on Jul 1, 2011 at 11:21 PM
Yes adding crushed pineapple makes the cake super moist! And it doesn't take away from the carrot taste at all.
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silfert (1 discussion) on Dec 1, 2010 at 03:22 PM
One of my favorite tricks for a moist cake is freezing. I let the cake sit in the pan for ten minutes, then put it on a rack and straight into the freezer until morning. The steam gets trapped in the cake without becoming soggy, and I get a nice, firm decorating surface.
Comment by: dascot (no discussions) on Apr 22, 2011 at 12:19 PM
i agree with freezing. I cool my cakes completely, wrap in plastic and into freezer. This not only keeps cake moist but makes it easier to brush crumbs and eliminate crusty edge from shortening, flour pan prep.
Comment by: Phill417 (no discussions) on May 3, 2011 at 10:23 AM
This is my best cake baking secret too. My cakes are so moist people can not believe it. I bake them until just done by toothpick test then rest 5-10 min and to the freezer. Don't let that perfect moisture evaporate. Freezing will not help an overbaked cake.
Comment by: mharwell (8 discussions) on Jun 2, 2011 at 11:55 PM
Yes... I have done this too. Works like a charm!
Comment by: Pleasant1023 (no discussions) on Jun 17, 2011 at 12:03 PM
Great tip! Do you wrap the cakes in plastic wrap, or something else? I had to freeze cupcakes last week for my next decorating class...you are right! A week later, they were super moist and the taste was wonderful!
Comment by: pmorabit@hotmail.com (no discussions) on Jul 7, 2011 at 06:02 PM
How many hours ahead do you take the cake off the freezer? I'm planing on decorating mine and I was wondering.
Thanks,
Thanks,
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nulld (1 discussion) on Oct 29, 2010 at 02:28 PM
I would like to use the Duncan Hines Spice Cake Mix for mini cupcakes. What temperature should I set my oven at for the mini cupcake pan, how full should I fill the cups, and how long should I bake them for...? In other words ... HELP...?!
Comment by: Jewelnok (1 discussion) on Jun 27, 2011 at 12:13 PM
For the mini cupcake pans, I use a slightly lower temp (325 degrees). Fill them with about a tablespoon of batter, about 3/4 full. Then bake for about 15 min. and check it. They are done very quickly! For extra moistness, add some pineapple and raisins, or applesauce to the mix. They have never taken longer than 20 min. in my oven, Hope this helps!
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Jam Down (1 discussion) on Sep 30, 2010 at 04:45 PM
If you are making a cake from scratch, or simply adding flour and baking powder to the cake mix for a thicker/fuller cake you should add a little apple sauce it helps to keep the cake moist.
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tapnjazzteacher (1 discussion) on Aug 20, 2010 at 11:46 PM
Absolutely right DH!!! I ALWAYS check my cakes BEFORE the shortest baking time. (About 2 - 3 minutes shorter!) Usually, they are already done. People always say that I always have moist cakes. I tell them its Duncan Hines!!!
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kgallivan (5 discussions) on Apr 17, 2010 at 03:24 PM
After baking hundreds and hundreds of cakes, I concluded that 350 degrees is too hot. For the past several years, I bake at 325. My cakes are very moist and perfectly cooked. I also use baking strips around the outside of the pan, which makes a huge difference in the cake baking evenly with nice flat tops.
Comment by: Bandagelady (no discussions) on Jun 30, 2010 at 01:22 PM
I found your comment very helpful that only question I have is: "What are baking strips?"
Comment by: sundry95 (no discussions) on Feb 1, 2011 at 08:21 AM
You can find baking strips at Michael's, they are Wilton Brand. I must say I love them too. They ensure a nice moist flat top on your cake layers. They are about two for 8.99 and four for 19. You won't regret getting them. I promise. The strips wrap around the outside of your pan (after you soak them in water).
Comment by: taray83 (no discussions) on Mar 2, 2011 at 12:47 AM
For 325 degrees, does the baking time stay the same or longer? I'm going to make a guavan cake in two days. I'm excited :)
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prettycake51 (57 discussions) on Mar 26, 2010 at 07:11 PM
Scratch cakes tends to be dry and that is very typical. To moisten it, using a pastry brush, add simple syrup on top while it is hot.
Comment by: monat67 (no discussions) on Oct 15, 2010 at 12:14 PM
325'f is absolutely the perfect temp. for a moist cake. I always add a box of instant pudding either choc. or van. to add to the moisture. Middle of the oven bakes an even cake. As my momma taught me, you know its done when you can start to smell it. If you can really smell it, its probably over done. As they cool, they will pull away from the pan when perfectly done.
