How To Make A Cake Like A Bakery?

Instructions

1. The only directions to note are that whatever the back of the box directs you to use, you have to:
2. Add an additional egg.
3. Replace the water with milk, same amounts.
4. Replace the oil with melted butter. DOUBLE the amount.
5. Cook with the same directions that are printed on the box.

3 eggs

How do you make a cake mix taste like a bakery?

These little tricks definitely make a boxed cake mix taste like it came either from a bakery — or Susan’s kitchen! Step 1: Look at the directions on the cake mix. Step 2: Add one more egg (or add 2 if you want it to be very rich). Step 3: Use melted butter instead of oil and double the amount.

What are the best tips for decorating a bakery cake?

An ideal bakery cake is usually decorated with bakery-style frosting, which holds up well for piping intricate designs on the cake. With this recipe for classic yellow cake and vanilla buttercream frosting, paired with a couple of decorating ideas, you can make a cake that’s worthy of being displayed in any bakery window.

How to make boxed chocolate cake taste like bakery cake?

so to recap how to make boxed chocolate cake taste like bakery cake: Use butter instead of oil and double the amount. Instead of water, use a mixture of milk and coffee or straight coffee. Add a packet of Cafe Bustelo instant espresso

What is a bakery-style cake?

Because bakery cakes are often incredibly moist and fluffy with a tender crumb, many home bakers find themselves on a quest to create a bakery-style cake in their own kitchens. An ideal bakery cake is usually decorated with bakery-style frosting, which holds up well for piping intricate designs on the cake.

How do you make a cake taste like a bakery cake?

Step 1: Look at the directions on the cake mix. Step 2: Add one more egg (or add 2 if you want it to be very rich). Step 3: Use melted butter instead of oil and double the amount. Step 4: Instead of water, use whole milk.

How do bakeries get their cakes so soft?

Many professional bakers turn to simple syrup (made from equal parts water and granulated sugar heated and stirred until the sugar dissolves, then set aside to cool) to help keep cakes moist until they are assembled and iced.

Do bakeries use cake mixes?

I have worked in quite a few bakeries and the majority of them use a cake mix when making their cakes. The basics of the cake mix is what you find in traditional store box mix, but then there are different added ingredients which make the cake the traditional bakery cake you are used to.

How do you make your cake look professional?

28 Easyish Ways To Actually Make Your Cakes Look Professional

1. Coat your pans with a DIY pan release paste so not even one tiny bit of your cake sticks to the pan.
2. Keep the edges of your pan a little cooler while it bakes with fabric bake-even strips so you never baked a domed cake again.

What’s the secret to a moist cake?

Add Vegetable Oil

While butter will give you the best flavor, vegetable oil will make your cakes moister. I use a combination of salted butter and vegetable oil in all my cake recipes to get the most flavorful and moistest results. Vegetable oil stays a liquid at room temperature, while butter solidifies.

Which is the most tastiest cake?

Top 10 Most Popular Cakes

Funfetti cake.

Pineapple Upside Down cake.

Lemon Cake.

Black Forest Cake.

Cheesecake.

Vanilla Cake.

Red Velvet Cake. The second most popular cake is the gorgeous-looking red velvet cake.

Chocolate Cake. The chocolate cake very obviously secures the first rank.

Which ingredient makes cake soft?

Cake flour, which is more finely ground and contains less protein than its all-purpose counterpart, is a major contributor to how soft and the overall weight of a cake. Since cake flour has less protein, less gluten is formed. Without all of that gluten, the cake becomes less dense, airy, and smooth.

Which ingredient makes cake moist?

Sugar is hygroscopic, which means that it both attracts water and holds onto it, leading to a moist cake. If you reduce the necessary amount of sugar in a recipe, you’re also decreasing the cake’s ability to retain moisture.

Why is my cake not soft and fluffy?

Room Temperature Butter / Don’t Over-Cream

Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.

How long do bakeries keep cakes?

Most commercial bakeries will keep a cake in a cold case from 2 to 5 days, depending on the bakery policy. Whipped topping covered cakes, or cakes with fruit or fruit filling do not last as long as cakes iced with a heavier frosting.

What do I need to start my own bakery?

How to start a bakery in 12 steps

1. Choose a bakery format. There are multiple bakery formats that you can choose from.
2. Write a business plan.
3. Find the right location.
4. Get the appropriate licenses and permits.
5. Register for taxes and obtain an EIN.
6. Brand your bakery.
7. Separate your business finances.
8. Secure business funding.

Is homemade cake better than box?

While cake mixes have a certain nostalgic comfort-factor, they typically taste flat, sugary, and vaguely chemically while the texture leaves a lot to be desired. Cakes made from scratch just taste better: rich, buttery, and moist with lots of sweet flavor nuances that make it hard to stop eating more.

Should I freeze cake before frosting?

While you do not have to freeze a cake before frosting, it is recommended. Freezing a cake before frosting it will result in a moister cake and it will be easier to decorate and add icing.

How do you present a cake attractively?

Cake decorating ideas

1. Throw some sprinkles on top and on the sides.
2. Get a cake topper like this.
3. Border the bottom part and/or sides of the cake with nuts, pretzels, candy,
4. Top your cake with fresh flowers.
5. Sprinkle with fancy salt if its a chocolate or caramel cake.
6. Top your cake with cookies in a fun pattern.

What do you use to decorate a cake?

You can top with sprinkles, fondant shapes or fresh fruit – whatever tickles your fancy. Top tip: If you’re decorating with a thick spread like Nutella or peanut butter, make sure your cake is slightly warm, this will let the spread melt a little so it’s easier to work with.

What are the steps in baking a cake?

Step 1: Prep and Gather. The first step in making a cake is to ensure that you have all the ingredients needed. Nothing is worse than to discover in the middle of mixing the batter that you’ve run out of eggs or baking powder. Beginner bakers should assemble all ingredients in the work area. (LinuxH4x0r know that ‘mom’ just checks the cupboards

What are the basic ingredients to make a cake?

– Preheat oven to 350°. Grease and flour 2 (9-inch) round cake pans. – In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes. – In a medium bowl, stir together dry ingredients. – Pour batter into prepared pans (smoothing tops if necessary).

How to make the best cake?

Soften the butter and let the eggs warm up.

Preheat the oven and prepare the pan.

Sift the dry ingredients.

Optional: Add the vanilla seeds to the sugar.

Beat the butter and sugar.

Add the vanilla extract.

Beat until very light and fluffy.

Add the eggs.

Add the flour mixture.

Add the sour cream,orange zest,and orange juice.

How to Make Cakes Like a Bakery

• Photo by Beeta Hashempour Because bakery cakes are frequently wonderfully moist and fluffy with a soft texture, many home bakers find themselves on a mission to replicate a bakery-style cake in their own kitchens.
• An excellent bakery cake is frequently adorned with bakery-style icing, which holds up well for piping elaborate motifs on the cake.
• With this recipe for traditional yellow cake and vanilla buttercream icing, along with a handful of decorating ideas, you can construct a cake that’s worthy of being exhibited in any bakery window.

Making the Yellow Cake Batter

• Pre-heat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
• Prepare your baking pans by spraying them with baking spray.
• Cut out 8-inch circles from your parchment paper and use a piece of parchment paper to line the bottom of each pan; leave aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing basin using a hand-held mixer, beat together 1 cup unsalted butter and the granulated white sugar until light and fluffy, about 5 minutes.

• Add the eggs, one at a time, beating thoroughly after each addition, until the mixture is smooth.
• Then, alternately add the self-rising flour and a cup of whole milk to the mixture in three batches, starting and finishing with the flour.
• 1 teaspoon of vanilla extract and the fake butter flavoring should be added at this point.
• Give the batter a brief stir to ensure everything is well-combined.
• Then, equally distribute the batter among the three cake pans that have been prepared.
• Hold the pans about 3 inches above your counter and drop each pan onto the counter several times before moving on to the next pan.

• This will help to expel any air bubbles that may have formed in the batter.
• 25-30 minutes, or until the cakes instantly spring back when lightly touched, is the recommended baking time for the cakes.
• Allow the cakes to cool in their pans for approximately 10 minutes before removing them from the pans.
• Before removing each cake layer from the pan and placing it on a sheet of plastic wrap, run a knife along the sides of the pan.
• Wrap each cake layer securely in plastic wrap, and allow the cake layers to cool fully before icing them with buttercream.

Create the Vanilla Buttercream Frosting

• To make the frosting, place the remaining cup of unsalted butter in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth.
• Alternatively, you may use a hand-held mixer to cream the butter and sugar together in a large mixing basin.
• Blend until the mixture is smooth and creamy.
• Mix in the powdered sugar until everything is well-combined.

• Mix in the remaining teaspoon of vanilla extract until well combined.

Frost the Cake

• After the cake layers have been allowed to cool fully, remove the plastic wrap from each one.
• Place one cake layer in the center of the cake board, flat-side down.
• Repeat with the other cake layers.
• To make the tops of the cake layers totally level, use a serrated knife to cut off a small piece of cake from the top of each layer so that they are all perfectly level.

• Add a few dollops of the buttercream frosting to the surface of the first cake layer and smooth down the surface.
• Gently spread a uniform layer of frosting all the way around the cake using the offset spatula, making sure to avoid the edges of the cake.
• Finish by adding a second cake layer and spreading a couple more dollops of frosting on top, spreading it out to the very edges of the cake once again.
• Finally, add the third layer of cake on top of the second layer.
• Transfer the cake, along with the cake board on which it is now sitting, on a turntable with care.
• Apply the frosting to the sides and top of the cake with an offset spatula, rotating the cake on the turntable as you go.

• When icing the cake, regularly dip your offset spatula in some lukewarm water before brushing off the excess water from the spatula and rubbing it against the frosting as you go.
• This will give you a smooth finish.

Decorate the Cake

• Unwrap the plastic wrap from each of the cake layers after they have finished cooling.
• In the center of the cake board, place one cake layer with its flat side facing up.
• To make the tops of the cake layers totally level, use a serrated knife to chop off a small piece of cake from the top of each layer to create a modest dome shape.
• To decorate the surface of the first cake layer, place a few dollops of buttercream icing.

• Gently spread a uniform layer of frosting all the way around the cake using the offset spatula, making sure to avoid the corners.
• Stack a second cake layer on top of the first, and again, use a few more dollops of frosting on top, smoothing it out to the cake’s edges.
• After that, arrange the third layer of cake on top of the previous two layers.
• To turn the cake, carefully move it to a turntable, together with the cake board on which it is resting.
• Apply the frosting to the sides and top of the cake with an offset spatula, rotating the cake on the turntable as you go along.
• In order to get a flawless finish while frosting the cake, dip your offset spatula in a little amount of lukewarm water at regular intervals before shaking off the excess water and rubbing it across the icing as you go.

Storing and Serving the Cake

It is okay to refrigerate the cake at room temperature for up to 3 days if you do not use any milk in making the icing. Otherwise, refrigerate the cake until you’re ready to serve it. Then, before serving, allow it to rest out on the counter for 15 to 20 minutes.

How To Make A Cake Taste Like A Bakery Cake

1. I tried your recipe for making your boxed cake mix better, and my cake came out of the oven looking beautiful and rising nicely. Thank you! It dropped at least 2 inches as soon as it started to cool! My family continued to eat it, and I must confess that it was really moist and had a taste that was superior to any boxed mix. However, I am a stickler for directions and am perplexed as to what I did incorrectly to cause it to collapse in the manner that it did.
2. This was created last night. Four eggs and a stick of butter were thrown away. It did not have the flavor of a cake from a bakery. I’ll continue to make things the same way I always have. Replace the oil with extra-virgin olive oil and the water with milk.
3. Oh my goodness, I’m so sorry!
4. It’s the greatest ingredient for baking.
5. I use this product on a regular basis and have never had a negative experience with it.
6. Sherry, you’ve done a fantastic job with these cakes.
7. Thank you for taking the time to visit
9. The first and most crucial rule is to avoid using a cake mix! Make a cake from scratch, just like they do at a bakery!
10. ) Laughter abounds. Yes, that is something we always recommend as well. This was one of those ″tricks″ that I absolutely HAD to share with everyone. Thank you very much for coming by, Teena!
11. I’ll make it for my children tomorrow and report back to you on how it turns out for me.
12. Thank you very much for sharing your brilliant concept with us
13. I really enjoyed it. I’m hoping everything goes smoothly.
14. Hi…
15. I’m interested in trying out the recipe. But there’s something I need to know before. Is it better to use whole milk or buttermilk, and is unsalted butter preferable to ordinary butter? Thank you
16. alternatively, you might bake from scratch. What in the world is going on with the cake mix? Is it typical practice in the United States, or whatever, to use a store-bought cake mix instead of making it from scratch?
17. To be honest, I’m from the United States, and all of the cakes I’ve ever cooked have come from cake mix! Unless they are a professional baker, almost everyone I know has prepared their cakes in this manner as well. Considering that I have no knowledge how to create a cake from scratch, if you could perhaps share a recipe with me, I would really appreciate it (:my friends and family would be amazed!
19. I’ve tried this recipe multiple times and have had great luck with it each time. The flavor of the cake or cupcakes always improves the next day. Not immediately away
20. not right away.
21. It is quite prevalent in the United States to utilize cake mix. We have a whole section of the grocery store dedicated to whatever flavor cake mix you could imagine, as well as a huge selection of frosting to pick from. Not to mention all of the boxes of brownie mix that I have.
22. I’ve been using this strategy for the past six months, and it consistently produces results.
23. Since I began utilizing this approach, I have never baked a cake from a box that was moister than it was before.
24. There is nothing wrong with utilizing box cake mixes
25. but, there are occasions when it is more convenient and quicker to do so. Apart from this, baking from scratch may be pricey, so have a cake mix on hand at all times for less than $1 per box! Whatever the case, the fact remains that you created it, and everyone I know like it, which is all that counts. There’s absolutely nothing wrong with that
26. I just believe someone has a bit too much self-importance..LOL. Thank you for sharing this information
28. You do, in fact, make your own cake mix.lol.
29. It doesn’t matter how you get there as long as the destination is fantastic and everyone enjoys themselves!
30. It makes no difference where I live in the United States!
31. Young Baker, I believe, has a little too much self-importance.
32. Hello, Lori. Thank you for taking the time to comment and please keep us updated on how it is working for you! I am aware that ovens might fluctuate from time to time and that sea levels can affect their performance. I’m delighted it’s working for you as well!
33. This is without a doubt the best cake I have ever cooked! This one will definitely be saved! Thank you so much
35. Heather, that’s fantastic news!
36. This was done last night for a birthday celebration at work.
37. The most incredible yellow cake I have ever tasted!
38. Going to give it a shot and will report back to you on how it turns out.
39. In the meanwhile, I wanted to share something that I have been doing for years and that is quite straightforward. There are times when you just don’t have the time to prepare a cake from scratch, but you don’t want to settle for a ″store purchased″ cake. I prepare the cake according to the package directions, but I add one extra egg. I add 2/3 cup to 1 cup of ICE CREAM to the batter after I’ve combined all of the ingredients and just before I put it in the oven. Bluebell Ice Cream is a favorite in our household, therefore that is the brand that I prefer to use, but any decent brand would do. Purchase one pint of ice cream for the cake if you don’t normally consume much ice cream. I’m going to utilize a taste that goes well with the flavor of the cake I’m preparing. For example, a chocolate base cake gets chocolate (and this is when I use a full cup because chocolate can sometimes benefit from extra moisture), a white or yellow base cake gets vanilla (although I love Homemade Vanilla, it is NOT the best for the cake), a strawberry base cake gets strawberry, and so on. Praline and Cream ice cream, on the other hand, is fantastic. Banana Nut pairs well with banana taste, while Pistachio pairs well with a white cake that has been infused with a bit additional Almond essence. People are continuously wondering, ″What taste is that?″ There are many other methods to experiment, but I believe you get the point. Have a good time!
40. Joyce – Thank you for your kind words. That seems really fantastic! I’m definitely going to try your recipe and post it here with pictures, and I’ll come back and tag you as well, of course! Thank you so much
42. Maybe this is a silly question, but. Is regular butter better than unsalted?
43. Is there a difference in this with altitude? Maybe this is a silly question, but I want the greatest outcomes possible and don’t want to make a mistake. Thanks!
45. I’ve been baking my cakes in this manner for several months now, and they always turn out beautifully, moist, and tasty.
46. I receive a lot of comments and requests for my German chocolate and lemon, which is extremely popular.
47. I’m not going to go back.
48. Hi! I followed the instructions and made the necessary substitutions. Because it is a white cake, I added 1 more egg white and used skim milk (which I had on hand) along with 2/3 cup butter. The recipe called for 1 cup water, 1/3 cup vegetable oil, and 3 egg whites, according to the package. It came out looking quite flat! Are you able to assist me with this problem? Thanks!
50. I attempted this today and failed miserably
51. it was a complete waste of time, money, and effort.

5 easy ways to make boxed cake mix taste homemade

• I was determined to prepare his first birthday cake for my kid, who was celebrating his first birthday.
• Determined, but…
• really busy.
• In the absence of a dedicated day to baking, as well as the culinary skills required to make a cake from scratch, it seemed inevitable that I would use a boxed mix to make a cake.

• However, I wanted my cake to be a little more upscale because my son, Julian, has a more sophisticated taste in desserts.
• (I’m joking, of course.
• He eats plain yogurt for almost every meal of the day.) Trying to make the cake more visually appealing, I purchased tiny circular pans and cake coverings to keep the layers from dripping down the sides.
• (It actually worked!
• This is a fantastic invention.) What about the flavor, though?
• As fate would have it, there are several simple methods for making boxed cake mix taste like it came from a high-end bakery.

• Even better, most of them are really simple, using just ingredients you most likely already have in your home.

1. Add an extra egg

Adding an additional egg to a boxed cake recipe is a tried-and-true method for increasing the moisture and density of a cake. Aim for four eggs in most box recipes and you’ll be pleasantly pleased at how well they turn out. Ed Anderson is a well-known author.

2. Swap milk for water

• If a cup of water is called for in the recipe, try substituting a cup of milk.
• I used whole milk, but any type of milk, including non-dairy alternatives, should work just well in this recipe.
• This increases the amount of fat and taste in the mixture, resulting in a more tasty cake.
• Pro tip: Experiment with different amounts of milk and an extra egg.

• The real birthday cake for my kid was made in this manner, and it turned out to be one of the moistest cakes I’ve ever tasted.
• Erica Chayes Wida created the illustration for TODAY.
• I’ve always found boxed cakes to be quite light and fluffy (which isn’t a bad thing), but this was a whole different experience.
• It was a substantial cake in every sense of the term.
• Furthermore, due of the additional moisture, it was just as wonderful even a few days later.

3. Or try coffee … or soda!

• Consider using something different to flavor your water instead than plain water.
• In my research, I came across a number of advice to use water for coffee, particularly when baking chocolate cakes, in order to get a richer, deeper chocolate taste.
• For example, if a recipe asks for 1 cup of water, you may substitute 1 cup of hot coffee instead.
• After experimenting with it, I discovered that it improved the flavor of the batter in practice, however I couldn’t notice a significant change after the cake was baked.

• It’s possible that my taste sensibilities aren’t particularly refined, but it just tasted like chocolate cake to me.
• The only person who claims to have been awake all night after eating a slice of pizza is my mother-in-law.
• Jocelyn Delk Adams is a writer and actress.
• Adding coffee to a recipe has the added benefit of allowing you to formally refer to your chocolate cake as a mocha cake, which at the very least sounds more esoteric.
• Not a fan of the coffee and chocolate combination?
• If you’re baking a yellow cake, the Pioneer Woman recommends using ginger ale instead of water to give it more flavor, while Jocelyn Delk Adams of Grandbaby Cake suggests using lemon-lime soda.

4. Add mayonnaise

• This may seem strange at first, but consider this: mayonnaise is mostly composed of egg yolks and oil, both of which are already present in the cake!
• In this case, the idea is that the mayonnaise will give moisture to the cake, which we’ve previously established is a very positive thing when it comes to baked goods.
• My yellow cake recipe turned out fantastic after I added a couple of big spoonfuls of this mixture.
• Is it any better than usual?

• Maybe a smidgeon of it.
• Although the difference was not particularly visible, I would still consider it to have been beneficial.
• Are you out of mayonnaise?
• For a similar effect, try mixing in a little amount of sour cream or Greek yogurt into a cake batter.

5. Add a box of instant pudding

• Add a package of instant pudding — the powder alone; do not prepare the pudding first — to round off the meal.
• I was doubtful at first since all of the other cake-making suggestions I had read focused on increasing the moisture content of a cake.
• It seems to me that simply adding a box of dry mix to another box of dry mix without increasing the amount of liquid would result in a cake that was quite dense and dry.
• That, however, was not the case in this case.

• But the cake I prepared using this approach was amazing — spongy and moist without being excessively so.
• I won’t attempt to explain the physics behind it.
• If you’re not a fan of chocolate pudding or devil’s food cake, feel free to experiment with other tastes (butterscotch pudding and vanilla cake seem particularly delicious to me!) Whatever method you use, it’s rather simple to improve the flavor of a boxed cake – and the best thing is that the majority of these suggestions are completely flawless.
• Have a great time experimenting!
• Rheana Murray is a senior lifestyle correspondent for NBC News’ TODAY Digital, where she works as part of the TODAY Show.
• She writes on a variety of topics, including health & wellness, motherhood, style, news, and more.

How to Make a Cake Mix Taste Like a Cake from the Bakery

• It only takes a few of ingredient changes to transform a cake mix into a cake that tastes like it came straight from the bakery!
• Everyone constantly asks me how I make my cakes taste so good, so today I’m going to share a simple tip with you that you can use too!
• If you’ve been reading my blog for a while, you’re probably aware that I enjoy baking cakes for others.
• A luscious Butterfinger Cake, as well as an incredibly wonderful Strawberry Buttercream Cake (both of which were purchased premade!

• ), have been cooked for my husband in the past.
• I’ve even prepared cakes for other people’s weddings and birthday celebrations.
• Having the opportunity to use a gift that God has given me to bake cakes for others provides me great delight.
• I recently completed this adorable Paw Patrol Cake for a wonderful little boy who has everyone’s heart in his hands!
• The majority of my cakes are not made from scratch, however I do occasionally.
• They can take a long time to complete.

• Everyone, on the other hand, believes that my cakes are made from scratch.
• One of my secrets is to start with a box of cake mix and then add a few more ingredients until the cake tastes just like it was purchased from a bakery.
• So, what exactly is my secret?
• What you need to do is as follows!

How to Make Any Boxed Cake Mix Taste Like the Cake Came from a Bakery

• Step one is to carefully read the instructions printed on the back of the cake box.
• Step two: Increase the amount of eggs by one over what is called for in the recipe.
• As an example, if a recipe calls for three eggs, use four instead.
• In step three, melted butter is substituted for oil, with the quantity increased by double.

• If the cake mix asks for 1/2 cup of oil, you will substitute 1 cup of melted butter for the 1/2 cup of oil.
• Step 4 — Make sure you substitute milk for the water in step 3.
• Then bake the cake according to the directions on the box!
• When your cake is served, your visitors will be blown away by how delicious it is.
• They will swear on their lives that you purchased the cake from a neighborhood bakery.
• This has freed up a significant amount of my time for cake creation, and my delicacies are quite popular among my friends and family.

• Of course, if you’re going to be making cakes, you’re going to need some delectable frosting recipes to go with them.
• Strawberry buttercream frosting is my personal favorite, but my homemade cream cheese frosting is a hit with everyone.
• If you want a more conventional approach, try my Easy buttercream frosting recipe.

My Favorite Cake Baking Supplies

• If you enjoy baking cakes as much as I do, here are a few of my favorite cake baking equipment to get you started. This package of 367 cake decorating items has almost everything you would need to decorate a cake
• it is ideal for beginners.
• Cake pans from Fat Daddios that I absolutely adore
• food coloring dye set
• and a cake decorating kit. Their cakes turn out beautifully, they cook evenly, and nothing ever clings to them.

For those of you who enjoy baking cakes for friends and family, you won’t want to miss out on this topic!

Secrets to Bakery-style Cakes from a Cake Mix

• Cakes that are dry, brittle, and uninteresting.
• Yes, it was my previous experience as a housewife.
• But then I discovered three simple tricks that transformed my lifeless cakes into ah-mazing, bakery-style cakes — and they were still made from a cake mix, no less!
• I recall my magnificent Bob the Builder Cake from years ago.

• In other words, it was adorably adorable, and everyone was exclaiming their delight at it.
• It was for my son’s third birthday, and his grateful smile was all I needed to express my gratitude.
• My kitchen was a nightmare to clean, and my hands were splattered in a rainbow of colors, but my kid received the character cake that he had wished for for years!
• Everyone, though, took a taste after that.
• No one said anything, but I could tell it was a bad smell.
• It was dry, overbaked, and really, quite uninteresting.

• And it was created from the ground up!
• Following that, I made the decision to make some changes.
• Consider the following scenario: you are eating a piece of my mother’s birthday cake some years later.
• ″Mmm…,Alison, how DID you create this cake?″ ″Mmm…,Alison, how DID you make this cake?″ My grandma pleaded with me to tell her the secret.
• She couldn’t believe it was made from a cake mix and that it tasted so delicious!
• My fellow bakers, I’m here to reveal the techniques of transforming your less-than-delicious cakes into something worthy of a bakery display case!

1. Really, if you make these few adjustments, you’ll fall in love with me!

How to Make Bakery-style Cakes from a Cake Mix

• Add one additional egg to the mix. I understand that you want to be really inexpensive or healthy, but if you want a bakery-style cake that is absolutely delicious, you need to include that extra egg. Is it true that your cake recipe asks for two eggs? Make use of three. Is it true that the cake recipe calls for three eggs? Make use of four. It’s simple, yet it makes a significant impact!
• Remove the oil from the tank. It is absolutely forbidden to add oil in your cake mix, my dear gastronomic companions. DO NOT USE OIL, I repeat, DO NOT USE OIL! Take out your favorite stick of butter, melt it, and substitute it for the oil in the recipe. Maintain the same measures as you did with the oil. Is it true that the recipe calls for 1/2 cup of oil? 1/2 cup of melted butter can be substituted for it. This is by far the most beneficial modification I’ve ever made to my cakes!
• Add some jello to the mix! If it is possible to include jello into your cake, do do! Obviously, this is the trick to making amusing ″poke″ cakes, but I will add jello to a cake whenever the opportunity presents itself. Dark chocolate and raspberry or cherry jello go together like peanut butter and jelly, and just about any taste mixes nicely with yellow or white jello. Prepare your jello according to package recommendations, but just chill it until it’s just a teeny-weeny little thicker than water in consistency. *** Create a series of tiny indentations in the cake and pour the somewhat thick, liquid jello on top. The only cakes for which I employ this step are those that match well with additional moistness
• otherwise, I don’t bother.

Prepare your oven for baking now that you’ve learned all about bakery-style cake secrets. It is essential that you return to share how wonderful your cake mix turned out! In order to assist you in making your bakery-style cake, affiliate links have been included!

Bakery Quality Cake From a Box!

Once you make a cake this way I doubt you will make it straight from the box again.

 The flavor is so much better and truly has a much richer taste. You can make any flavor you like and come out with a rich and delicious cake. It’s amazing what just a few additions to a boxed cake mix can do. Make a Bakery Quality Cake From a Box and you will never go back to making a cake straight from the box again!

• Try out these tips and tricks. Box cakes may be made to taste like they came from a bakery in minutes! Course: Cakes are a popular among readers. Servings: 8 – 10 people Pay attention to the package directions for the cake mix.
• Pour in one additional egg, or two if you want it to be really rich.
• Use melted butter instead of oil, and twice the amount of butter used.
• Use milk instead of water to save money.
• 1 teaspoon vanilla
• 2 teaspoons butter flavor extract
• if making a vanilla, white, chocolate, or cherry cake, also add 1/2 teaspoon Almond Extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda

1. Combine together and pour into a prepared and floured 9 x 13-inch cake pan.
3. Wal-Mart sells insulated cake pan strips, which you may use to wrap around the pan. In my case, I just ripped up an old, thick towel.
4. Tear into pieces that are about 2-3 inches broad. Make a strip that is long enough to wrap around whichever pan you are using. Sewing pins (straight pins) can be used if you need to put things together to make it fit properly.
5. Soak the strip in cold water for a few minutes, then wring it out a bit.
6. It may be used to wrap your pan.
7. The strips will prevent the pan edges from heating up excessively quickly and will allow the cake to rise evenly all the way out to the pan’s edges.
8. Your cakes will no longer have sharp edges.
11. Continue baking until a toothpick inserted in the center of the cake comes out clean, according to package directions.
14. Allow for thorough cooling before applying the frosting.

How To Bake a Moist Cake

A moist, soft crumb is one of the distinguishing characteristics of a truly excellent home-baked cake. Not because they were frustratingly dry or dense, but because they were stunning, we want our cakes to be remembered for their beauty. Baking does not have to be difficult, but it must always be done with care. These suggestions and advice are effective tactics for making moist cakes.

Use Your Ingredients Wisely

• Simple Syrup should be used as a finishing touch.
• In order to keep cakes wet until they are constructed and frosted, many experienced bakers use simple syrup (prepared from equal parts water and granulated sugar heated and mixed until the sugar dissolves, then set aside to cool).
• Using an offset spatula, gently brush the cooled syrup over the top and edges of the cooled cake, allowing the liquid to soak in.
• Use only enough syrup to moisten the cake without making it soggy.

• Make use of a clean, soft-bristled pastry brush so that the outside of the cake is not roughed up.
• Fresh Leavening is the best option.
• We might easily overlook the expiry of baking powder and baking soda because they are long-lasting ingredients.
• This is especially true if we don’t bake frequently.
• Most of these goods are now labeled with freshness dates, and it is worthwhile to check them on a regular basis.
• When the leavening fails to perform its job, a cake will remain as flat as a lousy pancake.

• A same principle applies to cake batter, which must be baked as soon as it is prepared in order for the leaveners to complete their job in the oven rather than fizzle out on the countertop.
• Select Full-Fat Dairy Products.
• To the extent that the recipe does not specify otherwise, most cake recipes turn out best when made with full-fat dairy products, such as whole milk rather than skim and regular cream cheese rather than reduced-fat cream cheese.
• When creating a cake mix that calls for water, consider substituting whole milk for the water in the recipe.
• Whenever a recipe specifies that buttermilk should be used, use buttermilk.
• Milk curdled with vinegar or lemon juice will never be able to replicate the culinary magic of the cultures present in true buttermilk, no matter how much you’ve read or been taught otherwise.

1. Allow the eggs and butter to come to room temperature before using.
2. Some of the most ancient cake-baking advice is still relevant today, and for good reason: it’s accurate.
3. In order for cake batters to work properly, the eggs and butter (as well as any other ingredients stated in the recipe) must be room temperature when they are incorporated into them.
4. They’ll blend in better and there will be less chance of over-mixing.
5. However, rushing the process, such as microwaving the butter or placing the eggs in a bowl of hot water, can result in the butter melting or the eggs partially cooking, which can alter the outcome of the recipe.
6. The best approach is to let the ingredients sit at room temperature to allow them to warm up on their own.

1. Reach For the Right FlourIf a recipe calls for cake flour, use cake flour.
2. It has a lower protein content than all-purpose flour, which allows cakes to bake up light and fluffy with a fine, close crumb texture.
3. On the other hand, while substituting cake flour for all-purpose flour in all cake recipes sounds like a fantastic idea, it is not a fair trade and may not result in a significant improvement in all cakes.
4. Substituting one component for another can vary the ratio and proportion of the other elements in the recipe, as well as the final result of the cake.
5. Sugar should be preferred over sweetener substitutes.
6. Sugar does more than only make a cake delicious; it also has an influence on the cake’s structure.

• Sugar substitutes cannot be used in lieu of cane sugar in a cake recipe without the danger of affecting the texture of the finished cake product.
• In addition, substituting liquid sweeteners such as honey or maple syrup for dried sugar makes a significant impact in the amount of calories consumed.
• Don’t Double DownIf you need to create a double batch of cake, prepare the recipe twice rather than doubling the batter, tripling the batter, or increasing the number of times by even greater multiples.
• In addition to the fact that leavening does not increase at the same pace as the other ingredients, you will almost always end up with under- or over-leavened cakes that are dry, rough, and full of holes, as well as a bitter aftertaste, if you do not use a large enough volume of batter.

The Importance of Measurements and Timing

• Accurately Measure Your Results Bakers argue that baking is more of a science than an art since it requires precise proportions.
• Baking may be artistic, but it is also finicky, especially when it comes to precise quantities.
• While baking may be rather creative, it is true that the proportions of each ingredient are important, particularly the amounts of flour, sugar, and leavening, and that the secret to a moist cake is to measure precisely when baking.
• Pour dry ingredients into measuring cups with level tops and wipe away any excess with the flat side of a knife, as an example).

• Fill measuring cups with pouring spouts with wet ingredients and set aside.) Any estimating and haphazard pinching should be reserved for a pot of soup or other recipes that you can taste and tweak as you go through the cooking process.
• It’s difficult to judge the success of a cake until after it’s been baked and decorated.
• Ensure that you have plenty, but not too much.
• Stirring and beating cake batter for an extended period of time beyond what is required by the recipe might result in a cake that is difficult and thick.
• Be thorough while also being kind.
• On the other hand, avoid skipping or combining procedures in order to expedite the process.

• A trustworthy cake recipe’s steps and techniques, such as adding eggs one at a time or thoroughly creaming sugar and butter, have a purpose and make a difference in the final product.
• When mixing cake batter in a stand mixer, use the paddle attachment rather than the wire whisk attachment to get a smoother texture.
• Avoid overbaking at all costs.
• Considering that even the most talented recipe writer in the world has never used your oven, the baking time is sound and dependable advice.
• However, it is no substitute for utilizing your own instincts to identify when a cake is finished baking.
• A toothpick or thin metal stick pushed into the thickest portion of the cake in the center should always be used to check for doneness.

1. If the cake is deep (as in a big tube pan), a short toothpick may not be able to reach the middle; in this instance, a thin wire cake tester or a strand of uncooked spaghetti might be used instead of a small toothpick.
2. Cake that bounces back when gently pressed on the top and begins to peel away slightly from the side of the pan are two further signs of doneness.
3. Cool It Down Properly A wire rack should be used to cool the cake after it has been baked in order to allow air to flow below the pan, reducing the likelihood that the hot cake may sweat in the pan and become tough or soggy on the bottom.
4. Remember to pay attention to the amount of time the recipe instructs us to keep the cake in the pan before putting it out onto a cooling rack to complete cooling.
5. If the recipe does not specify how long to bake, 10 minutes be plenty for the majority of cakes.

Be Smart with Your Equipment

• Selecting the Proper Pan Instead of using glass baking dishes, the majority of cakes are baked in metal pans, and the majority of them are baked best in a lightweight, light-colored metal pan.
• Cakes baked in heavier, darker pans (particularly ones with elaborate patterns) might be visually appealing, but the crust and borders of the cake will be thicker and chewier as a result.
• The same is true for disposable paper or foil pans, which are popular alternatives for baking presents but can result in dry, overbaked cakes if they are not used with care and attention.
• The size of the pan is also important, so it’s better to stay with the one that’s indicated in the recipe.

• In order to make a large quantity of cake (instead of making two or three regular-size cakes), it is tempting to double or triple a recipe and use a large pan (instead of making two or three regular-size cakes), but changing the size, shape, and depth of a pan introduces an entirely new set of variables that can completely derail a reliable cake.
• Always pre-heat the oven before using it.
• In the olden days, ″preheat″ was a setting on most ovens that activated a burst of intense heat intended to warm the oven box.
• We now just choose ″bake″ on most ovens and let the oven take care of everything, including an automated warmup period.
• Despite the fact that the name is outdated, the practice is as relevant as ever.
• As a general rule, we should always check that the oven is hot and ready before beginning to prepare the batter.

• For this reason, the preparation of the batter is the first stage in most cake recipes.
• Cakes that are placed in the oven before the oven has reached its maximum temperature tend to brown on top too rapidly, resulting in tough cake edges by the time the cake has cooked through to the middle.

MUST KNOW HACK! How to Make Boxed Cake Mix taste like Bakery cake

Instructions for making a boxed cake mix taste like a bakery cake How to Make Boxed Cake Mix Taste Like Bakery Cake are simple to follow and will result in an incredibly moist cake that will impress your guests. The following recipe will provide you with a handmade cake flavor utilizing a boxed cake mix. Read on to find out more!

How to a Make Boxed Cake Mix taste like Bakery cake

• As much as I adore a cake that has been prepared entirely from scratch, there are instances when this is simply not possible.
• My fallback strategy is to make a box of store-bought cake mix taste like a baked cake from scratch.
• Making a boxed cake taste like the cakes you get from the bakery is a straightforward process that only requires a few additional components to get the desired results.
• Baking is my passion, and after much experimentation in my kitchen, I came up with this simple recipe that will make your boxed cake mix taste like it was purchased from a bakery.

• My family and I have been making this recipe for years, and I first shared it with you all years ago.
• I felt it was about time to update the photos and answer some of the often asked concerns regarding how to make a boxed cake taste handmade.
• I’ve worked in a number of bakeries, and the vast majority of them make their cakes from scratch using a boxed cake mix.
• The essential elements of the cake mix are the same as those found in regular shop box mixes, but other additional ingredients are employed to transform the cake into the classic bakery cake that you are accustomed to.

How to Make your Cake Taste homemade

• Aside from following the simple step-by-step instructions provided here, there are a few more things you can do to transform a box of cake mix into the most incredible boxed cake mix that tastes like handmade ever! Add-ons are included. Make it your own by including items like as crumbled cookies, sprinkles, chocolate candies, jelly swirls, and other embellishments. You have the freedom to let your imagination run wild and be really inventive with the items you choose to include! Frosting prepared from scratch. Seriously, don’t use any of that store-purchased icing. It is SO simple to create frosting at home, and you can make it in whatever flavor you like! A handmade icing may completely transform a plain cake into something spectacular! So even if you are not fancying up your boxed cake mix (although I believe it is essential), adding homemade icing will make a world of difference in the end result! Fillings. When constructing a handmade cake, you may use a variety of fillings. My personal favorites are Chocolate Ganache, marshmallow fluff, and Bavarian cream, but you can use whatever you like. Cakes can be filled with a variety of frosting tastes, or with the same frosting that is used to coat the entire cake, as long as it is not too sweet. Looking for Frosting Recipes? Look no further. Take a look at them! Cakes with raspberry buttercream, mint buttercream, chocolate buttercream frosting, lemon buttercream frosting, strawberry buttercream frosting, vanilla buttercream, marshallow buttercream, caramel buttercream, chocolate raspberry buttercream, and pistachio buttercream are all possible.

What Flavor Boxed Cake Mix can I use?

• This recipe may be made with whatever flavor cake mix you like. For those of you who are having trouble coming up with flavor combinations for your cake and icing, here are a couple of my personal favorites: Red Velvet Cake: Cream Cheese Frosting or Vanilla Buttercream
• Chocolate Cake: Chocolate frosting, raspberry frosting, mint frosting, or Almond buttercream
• Vanilla Cake: Lemon buttercream, chocolate raspberry buttercream, strawberry buttercream
• Lemon Cake: Lemon buttercream, raspberry buttercream, or vanilla buttercream
• Strawberry Cake: Lemon buttercream, chocolate buttercream, or vanilla buttercream
• Red Velvet Cake: Cream Cheese Frosting or Vanilla Buttercream
• Chocolate Cake: Chocolate frosting, raspberry frosting, mint frosting, or Almond buttercream

How much cake does this recipe make?

• Because of this, the amount of batter you have is equivalent to the amount of batter in 1 and 1/2 boxed cake mixes. Make the following cakes in the following sizes by following this guide: 3 cakes made with a 6 inch round cake pan
• 1 cake made with a 10 inch round cake pan
• 1.5 cakes made with a 9 inch by 13 inch cake pan
• 36 cupcakes made with a 6 inch round cake pan

Cake Baking Supplies

• This dish will necessitate the use of a few different ingredients. Spatula, stand mixer, mixing bowl, and measuring cups are all required.

If you are going to be baking a cake, I highly recommend that you get spring pans. When baking in spring pans, it is much easier to remove the cake from the pan once it has finished baking. If you are baking cupcakes, I strongly advise you to use cupcake liners to prevent sticking. They are significantly easier to make than cupcakes baked in a baking sheet on their own.

Make a Boxed Cake Mix Taste Homemade Ingredients

• Salt, flour, granulated sugar, soured milk, water, eggs, and vanilla essence
• boxed cake mix (any flavor)

How to Make Boxed Cake Mix taste homemade

• Preheat the oven to 300 degrees and oil two 8-inch cake pans with cooking spray. In a large mixing basin, whisk together the dry ingredients until well combined. Pour the wet ingredients into the bowl of your stand mixer or another bowl. Mix half of the dry ingredients into the wet components until everything is well-combined. Then combine all of the dry ingredients with the liquid ingredients until everything is well combined. If you are using a stand mixer, mix everything on medium speed for 2 minutes. If you are using a hand mixer or doing it by hand, combine everything on medium speed for 2 minutes as well. Pour the cake batter into the cake pans or cupcake pans and bake for 30 minutes. It is important to only fill the pans half way if you are baking a cake and two-thirds of the way if you are baking cupcakes. Bake at 300 degrees for approximately 25 minutes, then increase the temperature to 325 degrees for an additional 25 minutes. If you are baking cupcakes, you will want to bake them for 20 minutes at 300 degrees Fahrenheit and another 20 minutes at 325 degrees Fahrenheit. Allow to cool before removing from pans and allowing to cool fully before icing or decorating with frosting. Are you looking for other ways to use boxed cake mix? Take a look at them! Rainbow Cake Recipe
• Chocolate Cake Mix Cookies
• Funfetti Cake Mix Cookie Sandwiches
• Red Velvet Cake Mix Cookies
• Chocolate Cake Mix Cookies

• Are you looking for more dessert inspiration? Take a look at them! Spiderman cake, Smores cake, American Flag Cake, Caramel Turtle Cake, to name a few examples.

Baking Supplies

• Do you enjoy baking? Here are a few of our favorite tools to make your life a little bit simpler! Prepare your pans by greasing them and preheating the oven to 300 degrees.
• The dry ingredients should be whisked together.
• The wet components should be placed in a mixing basin.
• Add about half of the dry ingredients to the mixing bowl and combine thoroughly
• Afterwards, add the remainder of the dry ingredients and combine thoroughly
• Using a medium speed mixer, mix for 2 minutes.
• Pour the batter halfway up the prepared pans or about two-thirds of the way up the cupcake pan.
• Bake at 300 degrees for around 20-30 minutes (depending on the size of the cake), then increase the temperature to 325 degrees for approximately the same amount of time.

• 318 calories | 60 grams of carbohydrates | 4 grams of protein | 6 grams of fat | 3 grams of saturated fat | 50 milligrams of cholesterol | 331 milligrams of sodium | 80 milligrams of potassium | 35 grams of sugar | 180 international units of vitamin A | 0.2 milligrams of vitamin C | 123 milligrams of iron The boxed cake mix hack, how to make box cake better, and how to make box cake taste better are some of the keywords associated with this course. More Dessert Recipes that you will enjoy! Mention @midgetmomma or tagMidgetMommaRecipes when you pin this recipe. Cupcakes with peanut butter and jelly
• sugar cookies prepared from scratch
• pumpkin spice cake

28 Easyish Ways To Actually Make Your Cakes Look Professional

1. Food

·Posted on May 7, 2018

1. Coat your pans with a DIY pan release paste so not even one tiny bit of your cake sticks to the pan.

2. Keep the edges of your pan a little cooler while it bakes with fabric bake-even strips so you never baked a domed cake again.

3. Or, if you struggle to level cakes with a knife, you can always use a cake leveler to shave off that extra dome and get to frosting in no time.

4. If your cakes always seem to need extra time — or if they always come out overdone — an oven thermometer will help you actually keep your oven at the recipe’s required temp.

5. Always let your cakes cool *completely* before you even THINK about frosting them, so your frosting doesn’t melt all over the place. And use. a. cooling rack.

6. When it’s time to decorate, a basic turntable’s essential, whether you’re spreading your perfecting a frosting swirl or deciding exactly where you want to pipe your rosette.

7. And if you’re decorating directly on your serving plate (which you can set on the turn table), put down strips of parchment paper first then set first layer on top of that. It’ll protect the plate or cake stand from sticky stray swipes.

8. Use a cake lifter to move large rounds of cake around without worrying they’ll accidentally crack.

9. No matter how many layers you’re stacking, flip the top piece upside-down to get a perfectly square edge in your finished cake.

11. Always pop your cakes in the fridge or freezer after the crumb coat, so everything has time to set.

12. An icing smoother/decorating comb can coax six colors into a gorgeous ombré and swirl splotches of accent icing into a mouthwatering watercolor sunset.

13. The decorating comb’s also one of several tools to use if you want to make buttercream look (almost) as smooth as fondant — although the secret’s in the actual fondant smoother.

14. If you don’t see yourself using the other edges of a decorating comb, you can swap in a multipurpose bench scraper for the same smoothing job.

15. You’ll automatically be able to pipe prettier decorations when you upgrade from a plastic-bag-with-the-corner-cut-off to an actual piping tips starter set.

16. Fill your piping bags without making a mess: fit them over the rim of a cup.

17. You’ll have better control of your piping if you use two hands: one to push the frosting out, and one to guide the tip.

18. For writing that’s neat AF, make little dots in the top layer of frosting with toothpicks, then trace over that template with little stars.

19. Pipe all the little flowers your heart desires without hours and hours of practice using the extra-large Russian piping tips.

20. And if you really want to hone your piping skills, take an online class that’ll teach you everything you need to know.

21. Keep pesticides — and other nasties that linger on fresh flowers, floral wire, metal/wooden picks, and whatever else you want to stick into your cake — OUT of the cake people will actually eat with this blend of food-safe waxes and oils.

22. When you hear a glorious mirror-glaze cake calling from your future, get the bright and intense shades using gel food coloring.

23. Or follow this chart turn buttercream literally any color your heart desires, using your regular old RYBG food coloring.

24. Dress up a simply-frosted cake with almost zero effort using a playful ~sprinkle medley~ can.

27. Put a little vegetable shortening on your knife when you go to cut off excess fondant so it doesn’t stick while you cut.

28. If you really want to start working with fondant frustration-free, you might want to try a class for that, too.

Now that you’re prepared.

Seven Bakery Secrets to Incredibly Moist Cakes Every Time

• It’s time to get baking! Ever wondered how to make moist cakes, or how to make cake moister, or how to make cake softer? In this article, I’ll explain how to make a moist cake using bakery procedures and secret ingredients that I’ve been developing with my bakery recipes for more than a decade. Jump to:1. Substitute Buttermilk for Milk
• 2. Add Vegetable Oil
• 3. Substitute Instant Clearjel or Instant Pudding Mix
• 4. Use the Correct Recipe
• 5. Don’t Overbake
• Use a simple syrup or glaze instead of a cake pan when baking
• 6. Bake in sheet pans instead of individual cake pans
• Observations

• Let’s speak about cake for a minute.
• Cake cooked from scratch should be rich and soft at the same time, with a moist, sensitive crumb to satisfy your cravings for something sweet.
• A cake made from scratch normally has a substantially different texture than a cake made from a box mix or from a grocery store cake (which is more light and airy and typically not as moist.) Not that I have a problem with grocery store or boxed cake mix creations.
• Isn’t it true that any cake is preferable to none at all?

• However, our objective here today is to create the most delicious, moistest cake possible that will stay moist for days and have your visitors gushing about every piece.
• Amycakes Bakery was well-known for its delicious cupcakes.
• You can make delicious, bakery-quality cakes like these at home if you follow these seven simple instructions:

1. Use Buttermilk Instead of Milk 

• Any cake recipe that involves buttermilk, in my opinion, is going to be moister than the version without buttermilk.
• Even cake recipes that call for milk are a bit untrustworthy in my opinion, and I frequently use buttermilk in these situations.
• (Be aware that merely swapping buttermilk for regular milk may not always provide the desired results since other components such as baking soda may be altered, resulting in a change in the rise of your cake.
• On page 4, I go into further detail about recipe modifying.

• When baking using buttermilk, the gluten in the flour is broken down, resulting in a more soft cake.
• Buttermilk is an acidic component.
• The small tang of buttermilk adds a subtle tang to your cake batter that complements the overall sweetness of the batter, resulting in a more balanced cake.

2. Add Vegetable Oil

• While butter will give you the finest flavor, vegetable oil will keep your cakes moist and tender when baking them.
• I use a mix of salted butter and vegetable oil in all of my cake recipes in order to achieve the most tasty and moist results possible.
• When left at room temperature, vegetable oil remains liquid, whereas butter hardens.
• The result will be a softer texture in all baked goods produced with vegetable oil, including those that are eaten directly from the refrigerator.

3. Use Instant Clearjel or Instant Pudding Mix

• Instant Clearjel, sometimes known as ″modified cornstarch,″ is a starch that helps your cakes maintain more moisture by binding to the moisture in the air.
• Due to the fact that it incorporates Instant Clearjel as the second component, Instant Pudding mix is an excellent replacement.
• I highly recommend watching this fascinating video by Adam Ragusea in which he examines the science of pudding mix and Instant Clearjel in the context of baking.
• It is one of my favorite ingredients, and I published a complete essay on it, Instant Clearjel: A Magical Little-Known Bakery Ingredient, about it.

• If you use the code AMYCAKES from Prepared Pantry, you can get a wonderful bargain on their 18 oz Instant Clearjel for 50% off.

4. Use the Right Recipe

• I understand that it’s difficult to forecast what a good recipe will be without first trying it out.