How Do I Make a Perfect Box Cake Every Time?
Modern day boxed cakes were introduced in 1920s as time saving, fast and easy foods. They were made popular by Betty Crocker/General Mills in the 1940s. Today, boxed cakes are still easy-to-make and affordable. By following a few simple rules, you can produce a delicious cake creation using a boxed cake every time. Does this Spark an idea?
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Instructions
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Prepare your cake pan by greasing with shortening. For best results, avoid using butter or oil to grease your pan. Place a small amount of flour in the pan after greasing and shake to cover, then remove excess.
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Most boxed cakes call for adding eggs and vegetable oil or water. Use only fresh eggs. Never use old vegetable oil, which will ruin the taste of the cake.
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Pour cake batter into prepared pan. Bake in the center of the oven. Use light-colored, shiny metal pans which reflect heat away from the cake. Avoid dark pans or enamel pans. Reduce the temperature of the oven by 25 degrees if using a glass pan.
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Remove the cake from the oven and let cool for 20 to 25 minutes before attempting to remove cake from pan.
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Tips & Warnings
Add moistness to your boxed cake by adding one package of pudding mix or a half-cup of sour cream to the recipe.
Adding an extra egg to a boxed cake mix will increase the density of the cake.
Place cake in the freezer for one hour to make frosting easier and to give the cake a professional appearance.
Never place a hot cake in the freezer to avoid increasing the freezer temperature and spoiling other foods.
Never attempt to remove a cake from the pan when the cake is hot.
Use only fresh ingredients when making boxed cakes.
