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01-29-2014, 12:50 PM | #1 |
YT 1000 Club Member Join Date: Jun 2013 Location: NJ
Posts: 1,354
| Cake mix issues? Flat and crumbly The past 2 times we've tried to make a cake mix it's come out flat and completely fell apart when we tried to get it out of the pan. I think both cakes were chocolate duncan hines, the first was made last April by me and my grandmom made the other today. We've baked other things without a problem and are experienced bakers, the only thing that makes sense is it's the mix. |
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01-29-2014, 01:01 PM | #2 |
2+2=4 X the Love ♥ Donating Member | Are you making them from scratch or from a box?
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01-29-2014, 01:03 PM | #3 |
YT 1000 Club Member Join Date: Jun 2013 Location: NJ
Posts: 1,354
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01-29-2014, 01:12 PM | #4 |
2+2=4 X the Love ♥ Donating Member | Could be the pan that you are using or preparation. My mother baked cakes for a living and she always buttered and flouring the pan instead of cooking spray. See if this helps: Baking Tip: Cake - Ensure Your Cake Rises Duncan Hines
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01-29-2014, 01:23 PM | #5 |
YT 1000 Club Member Join Date: Jun 2013 Location: NJ
Posts: 1,354
| The pan is extremely old (at least 60yrs probably older) and has never caused an issue before. I've also recently used the pan for scratch cakes without a problem. I used cooking spray and my grandmom used butter to grease it, we've never bothered with flouring unless it was a fancy molded cake or a layered cake. We used different bottles of oil, different mixers, and the cake mixes were bought at different times at different stores. Both of us make things much more complicated than a cake mix without issues, I made an Italian Rum cake from scratch last year. |
01-29-2014, 01:31 PM | #6 |
2+2=4 X the Love ♥ Donating Member | Could be a bad batch, you just cant tell especially if your doung everything correct. Im not much of a baker I only remember what my mother taught me, hope you figure it out. Sounds Yummy !
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01-29-2014, 02:29 PM | #7 |
I♥PeekTinkySaph&Finny Donating Member Join Date: May 2009 Location: Baltimore, Maryland
Posts: 18,866
| I made about 5 bad batches of chocolate chip cookies from scratch, even restocked my pantry to be sure all ingredients were very fresh. Still bombed. Then I bought an oven thermometer to check the actual temp of my oven and found it is 20 degrees cooler than it should be when I set the dial. Next batch I turned my oven on to 20 degrees higher and the cookies came out perfectly. It was a fairly new oven too. Try Googling the problem, maybe others have posted about it, or call the company and complain. You did follow the directions on the box... I always read the boxes in case they change up on anything...
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01-29-2014, 07:54 PM | #8 |
Love my Boys Donating Member Join Date: Dec 2006 Location: w/ my boys
Posts: 5,056
| You might want to try Betty Crocker to see if it's the brand. Also if the cake is baked too long it will dry out making it less moist. Also you could try a mix with the pudding in it or look up on line on how to add sour cream into the mix for added moisture.
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01-29-2014, 08:01 PM | #9 |
YT 1000 Club Member Join Date: Jun 2013 Location: NJ
Posts: 1,354
| I don't think it's my oven, I baked like 6 batches of cookies, 10 custards, and 10 pumpkin pies between Christmas and Thanksgiving without a problem. When the cake failed we made boxed brownies and they came out fine too. Next time I make a boxed cake I'll try betty crocker or pillsbury. It'll probably be awhile before I do it though. Thanks everyone |
01-30-2014, 08:45 AM | #10 |
YT 500 Club Member Join Date: Jan 2013 Location: Central california
Posts: 799
| It might have been over mixed. If you beat the cake to much or over cook it, it will become dry and crumble. Reduce baking time and only mix enough so it is moistened. I usually mix, wet and dry separately. Mix all the wet ingredients together before adding them to the box mix. Then only mix enough so it is moistened. |
02-03-2014, 08:18 AM | #11 |
Furbutts = LOVE Donating Member Moderator | You sound like a very experienced baker and it doesn't seem to be tied to oven temp issues or mixing issues - so I just have to think it was a certain Lot of Hines cakes that had something wrong with it. Since you used 2 of the same mixes and it happened both times, the only thing I can think of is the lot...almost sounds like they forgot the rising agent and/or a binding agent.
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02-10-2014, 06:40 PM | #12 |
www.yorkierescue.com Donating Member Join Date: May 2009 Location: Las Vegas & Orange County
Posts: 17,408
| Are you using oil, butter or Crisco? The new Crisco does not have trans fats. Trans fats is what made cakes come out so good. I listen to Melinda Lee's radio show often and so many bakers were up in arms since Crisco changed the formula. I think she said to use Ghee instead.
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05-12-2014, 01:35 PM | #13 | ||
YT 1000 Club Member Join Date: Jun 2013 Location: NJ
Posts: 1,354
| I made a DH spice cake and a Pillsbury orange cake for mothers day. Both turned out great. I still have no idea what happened before, the only thing I can guess is it's something with their chocolate cakes. Quote:
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05-12-2014, 01:53 PM | #14 |
Donating YT 2000 Club Member Join Date: Jan 2011 Location: Michigan USA & Sheffield UK
Posts: 4,119
| Maybe it's just a Duncan Hines thing. I've always preferred pillsbury as they turn out the lightest for me. Betty Crocker a little less fluffy and Duncan Hines the densest. Although I did once mess up a pillsbury cake by accidentally following the 'high altitude' directions, and it came out like a pound cake!
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05-12-2014, 01:58 PM | #15 | |
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