I was in the middle of watching the 3rd video from you on your methods when I had to stop to comment. I have worked professionally as a baker/decorator, and now, after retirement, I still do a home business. You are literally the absolute best I've seen on UA-cam at explaining, teaching, and giving tips to home bakers! Bravo to you! Thanks for sharing ❤
@KarolynsKakes hello I was watching your videos on how to make the 10inch and 8 inch and the 6inch round cakes on how to doctor them up I wrote all your ingredients down on paper since I'm getting ready to make my first 3 tier wedding cake u gave me inspiration to make it and I believe in myself that I can with your help. But my problem is now that Betty Crocker went down in size on the cake mix it says 14.25 which is 403 Gram so do I make sure it is 432grams
I stopped using Betty Crocker mixes a while ago. I now use walmarts great value mixes and doctor them up. Much cheaper and the flavor and texture are just as good. I've been decorating over 40 years, I've tried them all, and I can say this is a win-win situation!
This is great to know, I know the off-brand mixes can be hit-or-miss. I hear the Aldi ones are awful. I'll have to try the GV brand, thank you for sharing!
Yeah I noticed that made me so mad ! It actually use to be 18 oz years ago ! I prefer DUNCAN HINES BUT NOT ALL stores carry as much DH as BC choices nowadays
Yeah its called shrinkflation unfortunately in today's economy its happening to a lot of products. TY for updating! Im about to doctor up a spice cake for October and a chocolate cake for my daughter's bday in November. Appreciate your tips and tricks!!
Thank you Karolyn for looking out for us all. I just noticed my cake boxes, and I just thought they had change their design. I had no idea that they had decreased the amount of mix 😡. 😥 that was scary. Now i know to look out for it. Thank you again. We dont know what we would do without you.
Your doctored cake-mix recipe is my go-to. I actually just made a batch of cakes with the same amount of the added ingredients, but I didn’t notice that the boxes were a smaller amount of cake-mix. Still turned out great! Thanks for all of your amazing tutorials.
I'm hoping one day you'll make a video of mini loaf cakes using doctored cake mixes. I've watched other bakers but I really feel your great at what you do.
I made this recipe today using white cake mix and creme bouquet flavoring. It was delicious Karolyn! I banged it on counter a bunch of times to get out air bubbles. It had a beautiful light texture. So many different icing flavors out of this basic recipe! I followed your steps exactly! You could use coconut flavoring, or lemon, or almond. Great basic recipe.
Yessss!! This is a great base recipe and you can add many different flavors / ingredients to switch it up. I have a video on that! ua-cam.com/video/8c9IVP30AZ0/v-deo.html
@@Brandi_the_Baker because I despise air bubble holes in the finished cake. Most cake mixes I've used have way too much leavening anyway in my opinion. I prefer a denser texture.
I realized the change and started to buy the last of the 15oz boxes that I see. It’s so frustrating because around 2020 or so they used to be 18oz. Thanks for this video!
Hello, amazing video as always. Thank you for all the help and information that you provide in every video. I would like to ask if your doctored mix recipe is cottage law approved? Thank you! God bless you 🙏🏻
Oh my goodness I just was saying that to my daughter when I was doing a cake Tuesday. It makes no sense to cut the mix because the pans don't shrink. Plus the pans are getting bigger. Just up the price. Very annoying !
Back when Duncan Heinz began making the 15.25 oz box and the WASC recipe didn’t work as well, i started replacing the missing mix with the same amount of Krusteaz pancake mix. Because it was on hand. It blends right in, no pancake taste. No real difference. King arthur baking mix would probably work as well.
I wouldn't use the Pearl Milling or Hungry Jack because there is an after taste, but any will work assuming the leavening is similar? The brands I mentioned don't have "pancake mix" flavor.@@sweetea7035
Hi Karolyn, thank you for this update. Just a had a thought, can I just add enough AP flour or a combo of flour and sugar (or pudding mix) to make up the difference in this recipe?
I think it's just easiest to get more than one box and measure out the 432g of cake mix. If you substitute the mix with more flour or pudding, it could alter the texture / outcome.
Hi thanks so much for this video!!! I have never heard of wrapping the cakes up in cling wrap whilst still warm from the oven! Doesn’t this make the cakes all wet and soggy in the middle?? Thanks for all of your help!
I started wrapping mine like Karolyn suggests and I’ve never had a soggy cake. I’m just a home baker and do this whenever I make a cake. I even freeze it first. I follow Karolyn’s steps to the letter and the results are amazing every time.
🌺 Aloha Karolyn - I’ve been using your doctored cake mix recipes for a long time and absolutely love it. However, we recently moved to CO (from CA) and all my cakes are not baking the same way. I’m pretty sure it’s due to the elevation change. ❓Do you have tips on how to adjust your recipes for high elevation? - Any HELP would be greatly appreciated 💞
I personally have never baked at high altitude, so unfortunately, I'm not sure what to recommend. Sorry about that! I'm sure there are bakers on here who do deal with that and would have much better advice because they have experience with it. 🙏
Thank you karolyn! I have been surprised they lasted this long without increasing their prices. I have noticed that they changed the ingredient amounts on the box as well. Used to be 1/2 cup oil. Now it’s 1/3 cup. I have your ebook and will be experimenting with your doctored recipe!
Thank you Karolyn! When you started doctoring did you really go by the amount of cake mix in the box? As someone else commented I’m wondering if it would not make a difference. I know you prefer BC mix, is there a particular ingredient in them that the others don’t have? 🤔 I’m going to check the amount of mix in the other brands to compare. Thanks again!
When I started making doctored mix cakes, I did go by the amount in the box. Back then, there was 16.25 oz of mix. They reduced it to 15.25 oz years ago and I found that I didn't have to modify the recipe. But now that they reduced it another 2 oz, I feel like it's too much and want to measure out the mix. I like how Betty Crocker bakes the best. I feel like Pillsbury's taste isn't as good and I hate the crust that always forms on the top when I make Duncan Heinz. I also feel like DH isn't as moist as Betty Crocker! (My personal opinion.)
I wonder if they changed the formula this time ? I looked on back and it called for same additions as before. The only way they can do that is by adding more leavening to get the same volume, which ruins the texture of cake. 😡
Leavening yes, but it’s mainly gums such as Xanthan that allows you to whip more air into the batter once it absorbs the liquid the instructions call for. It’s the same principle used in cheap ice creams. Ever notice how they’re full of air? Read the ingredients. Full of gums.
The oil amount is lessened on the new box. It went from 1/2 cup to 1/3 cup. I'm guessing that makes up for the missing cake mix ... I'm annoyed they changed it. Wish they would just increase the price
A quick question…….is there a secret to how you add sprinkles to cake batter? Also, I think I heard you say how much you add to the batter. Was it 3/4 cup sprinkles to the batter for two 9” cake pans? Thank you so much! ❤
I just add it right before I mix it for the 90 sec - 2 min. I personally never measure exactly, I just sprinkle some in LOL. But if you want to measure, you can do 3/4 cup per batch of batter!
So of course I made two cakes today before I saw the comment about the change in box cake oz, I'm making this for a friend at work not anything critical but i do want it to be good, how bad is it going to turn out with the 13. whatever cake mix??
You might find some of the older boxes with more cake mix are still on shelves. I just pay attention to the amount listed on the box and then weigh the cake mix in grams!
Thank you for this video. I have a question. I Bake totally from scratch and have to be careful to not overbeat so not to over develop the gluten. So, could the gluten in the flour we add to the cake mix over develop by mixing it longer?
We don't have that issue with a doctored mix recipe because of the cake mix that's added. When there's cake mix in the recipe, it has to be beat after all ingredients (even flour) are added. When baking completely from scratch, you must make sure you cream the butter and sugar really well to get the air into the batter.
@@KarolynsKakes I plan on it ASAP! Lol. I wish they would just skip to the eventual half size boxes that make 10 cupcakes (wait for it lol), and leave the regular mix size as “Family Size” and save us all the trouble. As it was, using the 15.25 ounce mix without the doctored recipe made two very flat 8” rounds and with the new mix size they probably produce pancakes.
Quick update for any interested parties: I stopped at my local Walmart. They still had Yellow, Fudge, Pecan, German Chocolate, and Butter recipe, but the new boxes were also being switched out and all the old White was gone, which is what I use most. I’ll definitely be trying out your new recipe with the bumped up weight from another box. Thank you.
Where do you get your cake pans??? I've been asked to make 16 (8x8) square cakes for a wedding and all the pans I have found have curved corners that I don't like (or are super expensive). I love that your pans have straight crisp corners.....
This sheet cake pan is a Wilton one I got a long time ago. The corners are slightly rounded, but the sides are straight. All of my square cake pans are Fat Daddios. That's my favorite brand. amzn.to/3RfJAEQ
@@KarolynsKakesWhat size is the pan please? Back in the 70’s, most home cooks/bakers used the 11 X 13, but it’s rare to find that size and change is good for the right amount of cake mix. Thank you!
Thanks for the info this is really helpful. Btw have you tried walmart brand cake boxes? I doctored using your recipe.Try it and see how good they’re especially the white cake mix and the price is right 😂
I haven't tried it yet, I get nervous to try the generic brands just because I have success with the BC. I'll have to pick up a box the next time I'm at Walmart and give it a shot!
I use Betty Crocker too however I can never get my mix to rise to the level of my pan! Karolyn can you please tell me how much cake mix you place in your pan for an 8 in round? My pans I believe are 8x2 right now I put just over 2 cups of batter in the pan.
I don't measure the amount of mix per pan, I just fill the pans 2/3 full. I'm not sure exactly how much batter that is, but to make two 8x2 cake layers, I need 1 1/3 recipe. Here's a video talking about how I break the recipe down into thirds: ua-cam.com/video/EK1oSPHRUrQ/v-deo.html
Hello thank you for new video really appreciate Question can you plz tell me what size of cups are I know you are showing grams too I still get confused between grams and cups Plz help me Waiting for your reply
Get a scale and always use grams. One cup of flour will weigh differently depending on how you pack the flour into the cup. With grams you get a perfect result every time.
Hello. I am not sure if it is just in Canada but their new box now says 404g. i never weighed the content of the package until i watched this today. Guess what? the content weighed 432g but box says 404g. so not sure if this a typo on their box or a marketing tactic to get you to buy more boxes because one will not be enough. Just something i noticed and wanted to share.
That's interesting, thank you for letting me know! Ours are labeled 375g. I measured yellow mix the other day, which was 404g. The chocolate mix was 395g. I guess it's always better to have a little more in the bag, but I wonder why it's so different!
The contents in the yellow and butter recipe yellow are the same. The only difference is the recipe on the back of the box. If butter recipe yellow is still 15.25, I would buy that until they switch it over!
Just keep on side and use as the box you get the remaining amount from whenever you do have cakes to make.. thats what im going to do. It lasts a pretty long time. Not really sure what else to do with it... maybe you could bake up the remaining mix and donate the cake ?
I made this cake a few weeks ago. I was surprised at how small it was. I end up reading the instructions again to see if I did something wrong. No, they but less cake mix in the boxes now. Do better Duncan Hines and Betty Crocker.
Back in the 70’s you got 6 cups of batter. Those pathetic, flat little 8” cakes are not because you did something wrong. Cake mix manufacturers are just cheating us.
I was in the middle of watching the 3rd video from you on your methods when I had to stop to comment. I have worked professionally as a baker/decorator, and now, after retirement, I still do a home business. You are literally the absolute best I've seen on UA-cam at explaining, teaching, and giving tips to home bakers! Bravo to you! Thanks for sharing ❤
Awwww this made my day, thank you so much! 💜🙏
@KarolynsKakes hello I was watching your videos on how to make the 10inch and 8 inch and the 6inch round cakes on how to doctor them up I wrote all your ingredients down on paper since I'm getting ready to make my first 3 tier wedding cake u gave me inspiration to make it and I believe in myself that I can with your help. But my problem is now that Betty Crocker went down in size on the cake mix it says 14.25 which is 403 Gram so do I make sure it is 432grams
I stopped using Betty Crocker mixes a while ago. I now use walmarts great value mixes and doctor them up. Much cheaper and the flavor and texture are just as good. I've been decorating over 40 years, I've tried them all, and I can say this is a win-win situation!
I like them too. How do you doctor them?
I didn't know there were great value cake mixes?!!
This is great to know, I know the off-brand mixes can be hit-or-miss. I hear the Aldi ones are awful. I'll have to try the GV brand, thank you for sharing!
The same way Karolyn does @@ginaschultz4859
@suestamp8060 wow. Going to give them a try, thanks!
Yeah I noticed that made me so mad ! It actually use to be 18 oz years ago ! I prefer DUNCAN HINES BUT NOT ALL stores carry as much DH as BC choices nowadays
I remember when it was 18oz back in the day as well. So sad how they’re decreasing the amount while going up on the price.
Yeah its called shrinkflation unfortunately in today's economy its happening to a lot of products. TY for updating! Im about to doctor up a spice cake for October and a chocolate cake for my daughter's bday in November. Appreciate your tips and tricks!!
Never knew there was a word for it!
Can't believe I almost missed this one. Very informative tutorial. They will always be jimmies to me. Thank you for sharing and keep on caking 💜
I like the Duncan Hines because they still put 432g of cake mix in the box. Thanks for the great video and all of the information.
Thank you Karolyn for looking out for us all. I just noticed my cake boxes, and I just thought they had change their design. I had no idea that they had decreased the amount of mix 😡. 😥 that was scary. Now i know to look out for it. Thank you again. We dont know what we would do without you.
And time there's a new box / label design, there's usually something else different with the contents!
@@KarolynsKakes I'll definitely pay more attention to detail
Thank you! I didn't even notice they changed the amount. Your always there for us!♥️
I got you boo!🙌
They used to be 18 oz
Your doctored cake-mix recipe is my go-to. I actually just made a batch of cakes with the same amount of the added ingredients, but I didn’t notice that the boxes were a smaller amount of cake-mix. Still turned out great! Thanks for all of your amazing tutorials.
Good to know it was still okay!
Great I'm in the middle of making a cake and didn't see this in time. So glad I don't have to start over!!!!
I'm hoping one day you'll make a video of mini loaf cakes using doctored cake mixes. I've watched other bakers but I really feel your great at what you do.
I was waiting for this one! Can't wait to make it. Love your videos you have been so much help ❤
I've gotten many people asking about it, so I thought it was time for a video! 😂
Just follow her steps exactly and bang the heck out of pan to get out air bubbles in batter.
Eventually the boxes will be empty. 😂 Thank You, love your videos, will be looking for your ebook.
Right?! 😂😂
They'll be empty but the box will be that same size!!
McCormick clear vanilla is excellent. I actually got more complements on my cakes when I started using it! Real extract is SOOOOOOO expensive.
I totally agree!
Some have said that they use the same amount of “doctored” ingredients and it comes out fine…smaller box n all. Thank you Karolyn 🥰
I've heard that too! I just wanna err on the side of caution.😊
@@KarolynsKakes absolutely!
Everything is getting smaller but the prices either still stay the same or go up….🤬 Thanks for catching this.
Right? They aren't tricking us, we know we are paying more and getting less. Might as well keep the amount the same and increase the price!
Thank you, Karolyn!
I made this recipe today using white cake mix and creme bouquet flavoring. It was delicious Karolyn! I banged it on counter a bunch of times to get out air bubbles. It had a beautiful light texture. So many different icing flavors out of this basic recipe! I followed your steps exactly! You could use coconut flavoring, or lemon, or almond. Great basic recipe.
Yessss!! This is a great base recipe and you can add many different flavors / ingredients to switch it up. I have a video on that!
ua-cam.com/video/8c9IVP30AZ0/v-deo.html
Why are you banging it to get the air out when you mixed it for two minutes to incorporate air?
@@Brandi_the_Baker because I despise air bubble holes in the finished cake. Most cake mixes I've used have way too much leavening anyway in my opinion. I prefer a denser texture.
I realized the change and started to buy the last of the 15oz boxes that I see. It’s so frustrating because around 2020 or so they used to be 18oz. Thanks for this video!
Before they made the change, Target had the 15oz on sale for $0.99! If I knew, I woulda made them go to the back and get allllll the extras for me 😂😂
Thanks for the update Karolyn!
Thanks so much for sharing ❤
Hello, amazing video as always. Thank you for all the help and information that you provide in every video. I would like to ask if your doctored mix recipe is cottage law approved? Thank you! God bless you 🙏🏻
You're welcome my dear! My recipe is good to use in PA, the laws vary by state. You can check out your state's laws on Forrager .com
Agree on everything.
Thanks!
Marisel! I appreciate the support, thank you love!🙏
How come the little black clip that you put with the cake pan, doesn’t melt with the oven heat?
Because it's all metal, not plastic! 😊
I was waiting for this video too. ❤😂
Oh my goodness I just was saying that to my daughter when I was doing a cake Tuesday. It makes no sense to cut the mix because the pans don't shrink. Plus the pans are getting bigger. Just up the price. Very annoying !
Back when Duncan Heinz began making the 15.25 oz box and the WASC recipe didn’t work as well, i started replacing the missing mix with the same amount of Krusteaz pancake mix. Because it was on hand. It blends right in, no pancake taste. No real difference. King arthur baking mix would probably work as well.
I never heard that, what a great substitution. Thanks for sharing!
Can you use any pancake mix?
I wouldn't use the Pearl Milling or Hungry Jack because there is an after taste, but any will work assuming the leavening is similar? The brands I mentioned don't have "pancake mix" flavor.@@sweetea7035
Hi Karolyn, thank you for this update. Just a had a thought, can I just add enough AP flour or a combo of flour and sugar (or pudding mix) to make up the difference in this recipe?
I think it's just easiest to get more than one box and measure out the 432g of cake mix. If you substitute the mix with more flour or pudding, it could alter the texture / outcome.
Thank you for your reply@@KarolynsKakes
Hi thanks so much for this video!!! I have never heard of wrapping the cakes up in cling wrap whilst still warm from the oven! Doesn’t this make the cakes all wet and soggy in the middle?? Thanks for all of your help!
Hi Diane! It helps to keep it moist by trapping in the steam. I've never experienced a wet and soggy cake because of it. 😊
I started wrapping mine like Karolyn suggests and I’ve never had a soggy cake. I’m just a home baker and do this whenever I make a cake. I even freeze it first. I follow Karolyn’s steps to the letter and the results are amazing every time.
What size is your cake pan ? Thanks !
🌺 Aloha Karolyn - I’ve been using your doctored cake mix recipes for a long time and absolutely love it. However, we recently moved to CO (from CA) and all my cakes are not baking the same way. I’m pretty sure it’s due to the elevation change. ❓Do you have tips on how to adjust your recipes for high elevation? - Any HELP would be greatly appreciated 💞
I personally have never baked at high altitude, so unfortunately, I'm not sure what to recommend. Sorry about that! I'm sure there are bakers on here who do deal with that and would have much better advice because they have experience with it. 🙏
Thank you karolyn! I have been surprised they lasted this long without increasing their prices. I have noticed that they changed the ingredient amounts on the box as well. Used to be 1/2 cup oil. Now it’s 1/3 cup. I have your ebook and will be experimenting with your doctored recipe!
Yes! You're welcome honey!
Could you cut your cake and let us see the texture on inside?
Watson clear vanilla on Amazon is just as good if not better than Wilton and better value
I went to three dollar stores and bought a whole bunch of mix in the 15.25 oz boxes.
Lol I thought that yesterday how I wanna go to all the stores around me and get all the remaining 15 oz boxes 😂😂
Thank you Karolyn! When you started doctoring did you really go by the amount of cake mix in the box? As someone else commented I’m wondering if it would not make a difference. I know you prefer BC mix, is there a particular ingredient in them that the others don’t have? 🤔 I’m going to check the amount of mix in the other brands to compare. Thanks again!
When I started making doctored mix cakes, I did go by the amount in the box. Back then, there was 16.25 oz of mix. They reduced it to 15.25 oz years ago and I found that I didn't have to modify the recipe. But now that they reduced it another 2 oz, I feel like it's too much and want to measure out the mix.
I like how Betty Crocker bakes the best. I feel like Pillsbury's taste isn't as good and I hate the crust that always forms on the top when I make Duncan Heinz. I also feel like DH isn't as moist as Betty Crocker! (My personal opinion.)
@@KarolynsKakes thank you so much for responding. I am curious about Great Value brand or stick with BC and measure. You are the best!!
I wonder if they changed the formula this time ? I looked on back and it called for same additions as before. The only way they can do that is by adding more leavening to get the same volume, which ruins the texture of cake. 😡
Leavening yes, but it’s mainly gums such as Xanthan that allows you to whip more air into the batter once it absorbs the liquid the instructions call for.
It’s the same principle used in cheap ice creams. Ever notice how they’re full of air? Read the ingredients. Full of gums.
The oil amount is lessened on the new box. It went from 1/2 cup to 1/3 cup. I'm guessing that makes up for the missing cake mix ... I'm annoyed they changed it. Wish they would just increase the price
@@victoriasmith2965 me too! But I want the old formula too. The WASC cakes made from those old boxes were amazing!
@@sweetea7035 wait fill me in lol what is WASC
A quick question…….is there a secret to how you add sprinkles to cake batter? Also, I think I heard you say how much you add to the batter. Was it 3/4 cup sprinkles to the batter for two 9” cake pans? Thank you so much! ❤
I just add it right before I mix it for the 90 sec - 2 min. I personally never measure exactly, I just sprinkle some in LOL. But if you want to measure, you can do 3/4 cup per batch of batter!
@@KarolynsKakes thank you so much! Wish me luck. ❤️
So of course I made two cakes today before I saw the comment about the change in box cake oz, I'm making this for a friend at work not anything critical but i do want it to be good, how bad is it going to turn out with the 13. whatever cake mix??
It should be fine if you didn't add the extra. I would just make sure to measure the cake mix from here on out!
Is it the same measurements for double chocolate chip?
You might find some of the older boxes with more cake mix are still on shelves. I just pay attention to the amount listed on the box and then weigh the cake mix in grams!
Karolyn do you ever trim the crusts on the sides of your round cakes? I've been doing it, but it is time consuming. Does it matter?
Thank you for this video. I have a question. I Bake totally from scratch and have to be careful to not overbeat so not to over develop the gluten. So, could the gluten in the flour we add to the cake mix over develop by mixing it longer?
We don't have that issue with a doctored mix recipe because of the cake mix that's added. When there's cake mix in the recipe, it has to be beat after all ingredients (even flour) are added. When baking completely from scratch, you must make sure you cream the butter and sugar really well to get the air into the batter.
My goodness. I haven’t noticed any of these changes in my area yet.
This is insane. Customers need to complain in droves to General Mills. 😐
Buy up the old boxes while you can!
@@KarolynsKakes
I plan on it ASAP! Lol.
I wish they would just skip to the eventual half size boxes that make 10 cupcakes (wait for it lol), and leave the regular mix size as “Family Size” and save us all the trouble.
As it was, using the 15.25 ounce mix without the doctored recipe made two very flat 8” rounds and with the new mix size they probably produce pancakes.
Quick update for any interested parties:
I stopped at my local Walmart. They still had Yellow, Fudge, Pecan, German Chocolate, and Butter recipe, but the new boxes were also being switched out and all the old White was gone, which is what I use most.
I’ll definitely be trying out your new recipe with the bumped up weight from another box. Thank you.
One more update:
My local Food Lion had a lot of the old boxes. I bought a bunch. It’s worth a shot to check your local smaller supermarkets.
Where do you get your cake pans??? I've been asked to make 16 (8x8) square cakes for a wedding and all the pans I have found have curved corners that I don't like (or are super expensive). I love that your pans have straight crisp corners.....
I have the one she's using here. I either bought it at Michael's or Hobby Lobby, but it doesn't have straight corners/edges
This sheet cake pan is a Wilton one I got a long time ago. The corners are slightly rounded, but the sides are straight. All of my square cake pans are Fat Daddios. That's my favorite brand. amzn.to/3RfJAEQ
@@KarolynsKakesWhat size is the pan please? Back in the 70’s, most home cooks/bakers used the 11 X 13, but it’s rare to find that size and change is good for the right amount of cake mix. Thank you!
Thanks for the info this is really helpful. Btw have you tried walmart brand cake boxes? I doctored using your recipe.Try it and see how good they’re especially the white cake mix and the price is right 😂
I haven't tried it yet, I get nervous to try the generic brands just because I have success with the BC. I'll have to pick up a box the next time I'm at Walmart and give it a shot!
I use Karolyn’s recipe because the commercial brands aren’t reliable. Her recipe turns out perfectly every time.
The cake mixes were originally 18.25 ounces. So they’ve shrunk a lot. I didn’t notice the price shrinking though.
Yes! Years ago, they went from 18-15 ounces. Shrinkflation is real!
I use Betty Crocker too however I can never get my mix to rise to the level of my pan! Karolyn can you please tell me how much cake mix you place in your pan for an 8 in round? My pans I believe are 8x2 right now I put just over 2 cups of batter in the pan.
I don't measure the amount of mix per pan, I just fill the pans 2/3 full. I'm not sure exactly how much batter that is, but to make two 8x2 cake layers, I need 1 1/3 recipe. Here's a video talking about how I break the recipe down into thirds:
ua-cam.com/video/EK1oSPHRUrQ/v-deo.html
@@KarolynsKakesThank you!
Cake mixes were 18.25 oz.
They used to be a long time ago!
Hello thank you for new video really appreciate
Question can you plz tell me what size of cups are
I know you are showing grams too
I still get confused between grams and cups
Plz help me
Waiting for your reply
Get a scale and always use grams. One cup of flour will weigh differently depending on how you pack the flour into the cup. With grams you get a perfect result every time.
How do you store the remaining unused box cake mix?
I usually label the flavor on the bag, then clip the bag shut and store that in an airtight container.
Hello. I am not sure if it is just in Canada but their new box now says 404g. i never weighed the content of the package until i watched this today. Guess what? the content weighed 432g but box says 404g. so not sure if this a typo on their box or a marketing tactic to get you to buy more boxes because one will not be enough. Just something i noticed and wanted to share.
That's interesting, thank you for letting me know! Ours are labeled 375g. I measured yellow mix the other day, which was 404g. The chocolate mix was 395g.
I guess it's always better to have a little more in the bag, but I wonder why it's so different!
Is there a company that sells bulk cake mix in a bag that bakers might use? I would buy it if it existed.
There are companies that do, usually at restaurant supply stores. I really like Betty Crocker and haven't found them in bulk though. 😢
Any difference between yellow and butter recipe? The latter is still 15.25 oz
The contents in the yellow and butter recipe yellow are the same. The only difference is the recipe on the back of the box. If butter recipe yellow is still 15.25, I would buy that until they switch it over!
What do we do with the other open box if we don’t make as much cakes as you do?
I store the extra in a plastic container with a lid. Make sure you label what flavor it is!
Just keep on side and use as the box you get the remaining amount from whenever you do have cakes to make.. thats what im going to do. It lasts a pretty long time. Not really sure what else to do with it... maybe you could bake up the remaining mix and donate the cake ?
how do you split up the extra egg yolk if i do 1 1/3 of your recipe etc?
I only add 1 extra yolk per 3 eggs. So if I do 1 1/3 recipe, I do 4 eggs and 1 yolk. 😊
Cake mix cookies, do u make them?
I haven't made them yet!
Is this base recipe for all of your cake flavor?
Yes! Here's a video showing how to make many flavors from yellow cake mix:
ua-cam.com/video/8c9IVP30AZ0/v-deo.html
We are being forced to stop buying cake mixes!!!!!! Ridiculous
Your regular recipe doesn't contain the extra egg yolk... Is this just for the confetti cake or for all of the flavor mixes?
She started adding an extra egg yolk earlier this year in all her doctored recipes.
Madeline is right, I started adding an extra yolk to all of the flavors!🎉
How do the binder clips not melt in the oven?? Love your videos ;)
They are metal, not plastic. Just don't touch them until they cool, they get really hot! 😊
Is there no oil in this mockup?
Nope! We get the fat from the whole milk and full fat sour cream. There's no need for oil or butter. It's still very moist and delicious!
Wow, great information! Thank you!
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Do you have a video that instructs how many dr’ed cake mixes it takes to fill a 12 in, 10 in, 8 in…. Have I missed that video?
Here ya go! ua-cam.com/video/EK1oSPHRUrQ/v-deo.html
Would your cakes be considered sponge cakes because they contain no fat?
No, they do have fat in them!
from the sourcream? I think this recipe is so good... super moist and soft too, not too dense but strong enough to stack
@@KarolynsKakes
fat from the eggs? yes, I see that but no oil or butter added
@@KarolynsKakes
@@missddlyalso fat from the whole milk 🙂
I made this cake a few weeks ago. I was surprised at how small it was. I end up reading the instructions again to see if I did something wrong. No, they but less cake mix in the boxes now. Do better Duncan Hines and Betty Crocker.
Does that mean your older videos on measurements are no longer accurate?
Kind of. I no longer blindly add 1 box of cake mix, I measure it out to 432 grams. It's slightly more than 1 box.
Beatty Crocker is tripping. They want you to buy more boxes of mix, ain't nobody stupid
Right?! Bishhhhhh we know what you're doin!! 😂😂
The silliest thing to me is they keep the outer dimensions of box exactly the same. I hate when companies think we don't know what they're doing!
I was so annoyed when i saw the new boxes lol
Right?!😫
Stop buying Betty Crocker
I can'tttttt BC is my fave!! I don't really like Duncan Hines or Pillsbury. I get the best result from Betty.💜
Back in the 70’s you got 6 cups of batter. Those pathetic, flat little 8” cakes are not because you did something wrong. Cake mix manufacturers are just cheating us.
Sad, but true!
I googled who makes Walmart GV cake mixes…Duncan Hines. No wonder they are so good.
Make your cake from scratch
I do both scratch and doctored mix baking!