How To Make Half Of 15.25 Oz Cake Mix

bvwilliams Posted 3 April 2017 , v:20am

Pitiful everyone. But I have to inquire again.  Has anyone REALLY found a fool proof solution to the smaller cake mix fiasco?  I never worried virtually it before because I started buying my local grocery store brand considering it still came in the 18.25 size.  Well, I went to purchase some a week ago and SURPRISE...they have at present phased out of the 18.25 oz and gone to the smaller size similar everyone else.  Darn it!

I've tried some of the suggestions made on C.C. but I must exist doing something incorrect because subsequently doctoring the smaller mixes, they nevertheless don't turn out the mode I desire them too.  I've even had a cake crumble later on cutting into it.  Glad I expert before actually making it for someone.

I've tried Duncan Hines, Betty Crocker and Pillsbury.  I've tried adding 3/4  cups of flour and I've tried added 6 TBLs (as suggested by the cake mix doc), but I all the same don't think they're the aforementioned when you cut them.  What am I doing wrong and has anyone else had this issue?  Is there a meliorate solution that I oasis't tried that actually works?  I added the flour to the dry mix and so preceding with the doctored recipe?  Delight help!  I know you guys are probably tired of answering the same question.  But I'grand late in the game since I've had access to the 18.25 oz until final week.  Bummer!

30 replies

srichmond Posted iii April 2017 , 12:16pm

Tin you buy two mixes and just measure out eighteen.25oz?

bvwilliams Posted three Apr 2017 , 4:14pm

Thanks srichmond.  I haven't tried this one all the same because I've heard that this still doesn't work when you're doctoring your mix because the manufactures have also changed the conception of their mixes. Have you tried this already for a block doctor recipe? I'll accept to give it a shot and see if information technology works for me.

kakeladi Posted 3 Apr 2017 , half-dozen:24pm

I have found when usiing my *original* WASC cake receipe that I do not have to change/change the smaller packages to have the same great results.   At 1st I did use another box and measure out the additional dry out mix merely somewhere along the fashion I forgot to do and then and found it works just fime w/the smaller mixes.   You might but observe a slight differnce if making say a 14 or 16" cake.........that more batter might be needed.

bvwilliams Posted 3 Apr 2017 , vii:10pm

Kakeladi, volition you share yous WASC recipe?

remnant3333 Posted 3 Apr 2017 , 9:25pm

Y'all can always buy two cake mixes, mix both up with doubled ingredients and if you have an actress layer put it in freezer to utilise with the next block yous make or make extra cupcakes to eat for your family. I don't buy them whatsoever more considering of these issues. I am certain a lot of people have quit buying them and probably they exercise non sell as many any more than of them. The corporations have gotten GREEDY and I promise they get out of business because of their greed!!!

remnant3333 Posted 3 Apr 2017 , nine:26pm

I would have rather them (block boxes) just increase their price a lilliputian chip instead of changing their formula's and making boxes with less ingredients!!!

Jeff_Arnett Posted 3 Apr 2017 , 10:24pm

Last calendar week at Michaels I saw they are now conveying a brand of boxed cake mixes in the original 18.25 ounce size....they had a white and chocolate mix.  Might be worth checking into.

4laynes Posted 3 Apr 2017 , x:32pm

I go on an actress mix on hand and add 3/4 loving cup to to the recipe.

kakeladi Posted 3 Apr 2017 , xi:05pm

Here'south the recipe.   Please take the fourth dimension to read all - especailly the comments.  There is lots of infromation and helpful hints included.

http://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe

bvwilliams Posted 4 April 2017 , 12:27am

Thank you for the proposition.  But my trouble isn't the amount of batter the new box yields as much equally the the cake property upwardly when the mix (straight out the box) is used with a Block Doctor recipe.

bvwilliams Posted iv Apr 2017 , 12:30am

I agree.  I would rather pay slightly more for the 18.25 mix.  Cake Doctor sales it, but her's is a scrap pricey.

bvwilliams Posted four April 2017 , 12:32am

Wow! Thanks, Jeff.  I'll accept to check out my Michael's store.  If they carry it here, I'm going to buy several boxes.

CannonsCakes Posted vii Apr 2017 , 3:30am

Honestly the best matter to exercise is use the smaller box and follow the recipe on the back of the box...if you are calculation instant pudding to the mix use an extra egg per 1/2 cup of pudding (which is typically nearly ane small-scale box).  But don't stray abroad from the recipe on the box to much, they accept spent countless hours perfecting it for people who can't mix and bake on in that location ain.

TC123 Posted 7 Apr 2017 , iii:39am

Or, what if we all call the manufacturers and tell them they are seriously messing up our cakes / businesses!

I like the suggestion of taking the needed amount from some other box of mix. Just brand sure it weighs eighteen.25. I empathize your bespeak in your post #11, but I still wonder if it has something to do with that missing bit of mix.

Wishing you much luck &a successful baking with all these shorter boxes. (((Hugs)))

bvwilliams Posted 7 Apr 2017 , 8:09pm

Thanks, TC123.  I estimate I'll accept to effort that when I'k using a Cake Doctor recipes.  If it doesn't turn out the mode I hope, I guess my husband can accept it to work.

That you everyone for all your suggestions!

vmanbakes Posted 17 Jul 2017 , 3:03pm

walmart has new cake mixes and they are 25 oz

Jeff_Arnett Posted 18 Jul 2017 , 12:26am

I tried i of the Sam's Pick mixes.  You need to try if for yourself...but I was non impressed with the texture or flavour.

aldonza Posted xviii Jul 2017 , i:40am

I use  aldi  white cake mix (baker's corner?)  16.five oz  and I apply @kakeladi‍ WASC recipe and information technology comes out perfect.

MBalaska Posted xviii Jul 2017 , 2:04am

Since the weight reduction down to fifteen oz. in box mixes I've found that they do not stretch all the manner to brand 2 dozen cupcakes.  I've learned that by adding i/4 loving cup all purpose flour + i/4 cup granulated sugar & one/2 cup sour cream...... it makes a prissy tasting moist batter, full cake mix and I tin can get all 24 cuppies made.

That's my solution for a single box mix for a quickie small cake/cupcake need.  Having used the original @kakeladi‍ recipe with good results I similar to use her recipe when I need more than than that small corporeality of batter.

SandraSmiley Posted 18 Jul 2017 , two:13am

I, too use @kakeladi‍'s original WASC recipe, but I do, about of the time, add together one cup of additional cake mix to bring it up to the erstwhile weight and I have never had a trouble.  Like kakeladi, I have also made it without the add-on of more cake mix and information technology still worked out fine, just slightly softer.

bvwilliams Posted 18 Jul 2017 , 8:54pm

I'll have to attempt Kakeladi's recipe for my next cake.  Thanks everyone.

vmanbakes Posted 25 Jul 2017 , 3:14pm

Betty crocker has  come up out with a new block mix that is 19.2 oz.  I don't know if it would work well with the wasc or cake mix extender recipes though.

kakeladi Posted 25 Jul 2017 , seven:59pm

The WASC recipe was based on box mixes beingness 18.2 oz. then this new size is only a tid more than and should not crusade whatever problems.  I judge I'thou going to have to broil upwardly a block w/information technology to run across how/if it is any unlike!  LOL

bvwilliams Posted five Aug 2017 , one:15am

What stores sell these new Betty Crocker block mixes?

Jeff_Arnett Posted five Aug 2017 , 2:39am

sylly Posted 6 Aug 2017 , 5:50am

I as well utilize the WASC recipe and I haven't seen the need to add additional ounces from some other box. A lot of recipes take had to modify because it's not only the size of the box that has changed. Our cake club got in affect with someone from one of the major brands and they justify it by proverb that it withal bakes the same sizes. While that isn't true for cupcakes exactly, information technology is true for 8" and 9" cakes. It'southward considering they have added more leveners to the mixes. They still ascent the aforementioned, but you'll notice that there are a lot more air holes in your cakes. Let it sit on the counter for a one-half an hour and information technology almost doubles in size in the bowl! It doesn't modify the sense of taste, in my opinion, just it does alter the texture and information technology makes for an almost as well soft cake. Near of them require more oil now as well. They need the fatty to help avoid them crumbling, but I have establish it to be better to use the original 1/3 loving cup or ane/four cup, not 1/two. (Unless its chocolate)

bvwilliams Posted 7 Aug 2017 , 1:39am

Thanks Jeff_Arnett and cheers sylly.

CannonsCakes Posted i Dec 2017 , 10:15pm

We are yet having a huge issue with the cakes rise using instant pudding and an extra egg per box.  No i seems to have a solution, but calculation more mix is not a solution.  Information technology is changing the profile of the cake because they take changed the chemical makeup of the smaller box and so it requires what is listed on the box.  How does the wasc recipe concord up unrefrigerated?  We bake a lot of cakes and simply cannot concur them all in the fridge.  Looking forwards to your responses!

-K8memphis Posted 1 Dec 2017 , 11:11pm

i never had good results with added pudding so i eliminated it -- just i'yard non saying that will help fix your upshot -- i only never got information technology to work with pudding -- i used to add dream whip to my cakes though -- that worked great

Source: https://www.cakecentral.com/forum/t/844002/another-1525-165-oz-cake-mix-question

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