Cake Batter Amounts - How Much Batter Do I Need?
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- čas přidán 27. 07. 2024
- Cake Batter Amounts // If you make a doctored cake mix recipe, you may notice that you end up wasting a lot of cake batter. In this video, we are going to divide the recipe into smaller amounts so you don't keep throwing money down the drain! We will be scaling a cake recipe depending on what cake pan to use. I also teach you how I make yellow cake and also give you my lemon cake recipe, all from a cake mix. Stop wasting all the ingredients and save money!
I put some possible combinations in a document for you so you can easily reference it when you are baking. Click the link right below to download the Cake Batter Saver Chart.
CAKE BATTER SAVER CHART: (this looks better when viewed on a laptop / PC)
docs.google.com/document/d/1E...
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PAN GREASE RECIPE - • How I Make Cake Pan Gr...
HOW I MAKE 4" CAKES - • How to Make Small Cake...
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#CakeBatter #CakePans #KarolynsKakes
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Karolyn’s Kakes provides cake decorating tutorials and tips to help you make amazing cakes.
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• Cake Batter Amounts - ...
0:00 Intro
2:16 Full Batch Recipe
5:49 1/3 Recipe
8:50 2/3 Recipe
10:15 Filling Pans
13:41 Baking / Freezing
17:31 1 1/3 Recipe
20:50 Outro - Jak na to + styl
Do you enjoy my tutorials?
I'd be so grateful if you could Buy Me A Coffee!
www.buymeacoffee.com/KarolynsKakes
Karolyn, you are not only funny, open, honest, a BRILLIANT cake baker/decorator, but a VERY, VERY generous person to share all your secrets with us - this world would be a kinder, beautiful place with more people like you! God bless you always! THANK YOU so much for all your videos which help so many people become more confident bakers (including myself) - can't thank you enough!
Natalie BD…Amen to that! Well said. I adore Karolyn!❤️
Can you do a chart for how much buttercream to use for each of the cake/cake batter listed in your chart?
Not only do I learn from watching you, I also laugh! Which is always very much needed! Thank you so much for this tutorial. I hate wasting batter but I never have enough room in my freezer to store multiple cake layers. This was definitely a great lesson. And please, never lose your sense of humor, it is always welcomed in my home!
Thhhhhankkkk youuu! LOL! I get giddy being in the kitchen all the time so it's nice to know that someone thinks I'm funny! Haha
I'm basically blind baking right now bc I can't find anything on sheet cake from you!!! You are the ONLY ONE I will follow your doctored cake ricipes. So I'm gonna beg you to make some sheet cakes! PLEASE!!!!!!!!!!!!
Ughhhhhh I no likey sheet cakes!! 😂😂
If I had to, I would use a 1/2 sheet pan, which needs about 2 batches of the batter. And wrap wet paper towels around the outside and use heating nails like I show in this video:
czcams.com/video/MaQ-qrlPJxI/video.html
If I actually make one again, I'll film it! LOL
I just love your instructions - clear, detailed and funny to boot! Thank you for your generous sharing. 🙏🏾
Thank you for thinking I'm funny! LOL
Great video as usual ! I’m glad the cat checked in too 🥰
Omg, the cat that pops up at your door and then leaves after a couple minutes is hilarious! Out of the corner of my eye I noticed it and had to rewind, I was like where did he come from?!🤣
OMG! 😂😂😂😂😂😂
This is so simple.. Don't know how anyone cannot understand it!.. Well done!
Thank you for all you do. You are truly helping us when we bake.
You’re welcome girl. I love that I’m able to help you guys!
So helpful. Thank you! Been bingeing on your videos!
You're welcome honey!
OMG!! I just found your Channel cant stop Watching they are all great! so much good info!! Learning so much!!! Thank you for sharing your knowledge. Love your videos I do enjoy them!
Gabriela! Thank you so much! I'm happy to help :)
I agree with a lot of people we really do learn a lot watching you and we really appreciate it. And you crack me up as well 🤪
I'm grateful for the support. Thank you so much!
Thank you, you are a very generous person. I m learning so much from you.
This video is so helpful and your chart is great !! Thank you !!!
Glad it was helpful!
I appreciate you so much! You have revolutionized my baking! Thank you for everything you share ♥️
I agree. I love the pan grease idea. I’ll be making a batch. I have a couple cakes to do this week. Love her
Awwwww you're welcome Lee Ann! I'm glad I am able to help you out!
Thanks girl! Pan grease is life!
Another great video. Thank you so much for sharing. No, you weren't confusing me 🤣 I looked at your chart, very well written, thank you ❤️ I'm learning so much from your videos
Glad it was helpful!
Brill tutorial, i have always wondered about the doctored mix and they look so good, definitely going to try this also love the freezing tip, love ya work girl.
Thank you honey! Ever since I’ve been freezing my cakes and cupcakes, they have turned out SO much better!
@@KarolynsKakes just checked out your designing guide . Awesome tips and stunning body of work, very impressed.
Thank you for sharing, you are such a wonderful person. I really enjoy your videos and learned a lot from them👍🏻👏🏻
Edith! You’re welcome I’m so happy I’m able to help you!
Love your channel! Thanks for this great video! I always use cake box mixes and just freeze the extra cake. This will help me not to have extras!
It’s seriously the best, you save on all of the ingredients because there’s less waste!
SO happy I found this video; less waste! I have no more space for cupcakes, cake pops, etc lol 😂 Thank you, thank you 😊
Yayyy! Glad it was helpful! 🙌🙏
Thanks for that recipe, you saved my life since I had to alter a box recipe and substituting with those ingredients seems to me to be tasty.
Doris! This is great! I'm so glad you like it :)
I really enjoy listening to you 😊
Your channel are everytime very useful and a really great help for me ti start small homebase baking too. Thank u
My pleasure! I'm happy to help :)
Thank you! I so needed this 🥰
Glad it was helpful!
Wow!!! Great information here! Thanks so much ❣
Glad it was helpful!
I weight the batter out in my pans so every layer is exact and I know ahead of time exactly how much batter I’m making . All 2” high pans as well. 6” 8oz, 8” 14oz, etc. Having the bakery it provided a more consistent cake. 1/2 or 3/4 fill to one person is different than an other. Thanks for your videos. Still sending out that 14k vibe for you.
That’s a great tip, and a good point. Weighing is much more precise than fractions. And thank you I’ll make it there soon! 🥰🥰
Thanks for sharing!!! I’ve been trying to figure out how to do this.
Glad I could help!
your videos are so informative
I love this! Thank you 🙏🏾 I have to stop wasting 😫
It's painful to flush good cake batter down the drain. This does help!
Thanks for sharing your tips and tricks ❤️
My pleasure 😊
You are the best…. I learn a lot 👏🏼
Thank you Mona!
Karolyn - thank you so much for your fabulous videos. I have gotten so much out of them! It would be great if on your cake batter chart you also included the amount of time (approximately) to bake each size. Thanks!
Hi, Karolyn! Thank you so much for all of your tips and tricks!
I love doctored cake mixes! My grandmother taught me a lot of quick tricks (add a tablespoon of Mayo to the actual box recipe, or an extra egg and to substitute the liquid with buttermilk - all yummy) I’m going to try yours now!!
Here is a funny story! I learned to bake through 4-H, Home Economics, and from my Grandmother. My final year in 4-H called for a Angel Food Cake. At that time (1974 I think) our club leader only allowed scratch recipes for us! So, off I went to buy dozens of eggs ( because I knew I would not have the perfect first bake for my entry…) At cake number 6 (and a refrigerator full of egg yolks in Olive jars that my grandma saved😂) I had what I believed was the GRAND CHAMPION WINNING cake. I took my winning entry, grabbed my purse and went out the door….BUT MY PURSE STRAP CAUGHT ON THE DOOR HANDLE, jerked my arm and I watched in horrified agony as my beautiful cake hit the ground and broke in half 🤦🏻♀️😭😭) HOlLY CRAP!!! I stilled had time to bake and try again - it wasn’t due for another 24 hours. 4 more cakes later, I had another winning entry…or so I thought. I turned it in thinking that Grand Prize ribbon was mine…The next day I went to the fair to see my ribbon - WHAT??? WAIT…NO!!!! I had a Reserve Grand Champion Ribbon - not acceptable after 12 FREAKING FROM SCRATCH Angel food cakes. I learned the next day that the winning entry ( made by a member from a different local club) was made from a BOX MIX!!🤣🤣😂😂 I FREAKING LOVE BOX MIXES - especially doctored😂 They never fail me! Oh, and I have never made another Angel food cake from scratch😂😂 Thanks again!!
I said out loud NNNNOOOOOO!!! as I read the part about the purse strap! That's one of my biggest fears!
I think the hatred for boxed mixes stems from a long time ago, probably when they first came out and weren't as good as they are today. People have in their minds that it is a cheat. And, okay, I guess I'm a cheater if that's what they think! But everyone raves about the taste, so why wouldn't we go that route?!
@@KarolynsKakes You are probably correct- I do know for some it is about the extra additives in some box mixes, and perhaps for others it’s their ego getting in the way😂. Regardless, I love them!
you are soooo real thank you for your help I learn a lot I will apply it
You are so welcome!
Thank you so much I made this yesterday it came out so good! I didn’t freeze it thought I’m scared it will lose moisture lol
They don't. I have started freezing cakes for lunch box cakes. It works perfectly. If you are hesitant , sprinkle with simple syrup before icing.
I lovee your videos 😭this helped me so much
Sandi! Glad you like them! 💜🙏
I went on tiktok looking for the cake video u mentioned…I thought u meant an M&M cake…that’s what I was expecting Lollll
The “Eminem”cake is awesome too!
😂😂 My best friend's husband did the same thing when I told him! LOL
Loved your videos!
Thanks so much!😊🙌
I get it!! Lol great video... you're also super funny!!
Thank you for thinking I'm funny! 😂😂
Thanks for the tips, making a full sheet cake. Gonna use five boxes the pan is 12×18 and 3" deep. With the extra cup of flour, I won't need 6 boxes as recommended.
You are so good, you sound like a math genius 🤓
You are AMAZING 🥰👍❤️
It's linked in the description :)
@@KarolynsKakes
Yes👍 I saw it, Thank You🥰
Thank you!
I'm sorry, I don't mean to be dense but if you're going to get out the flour, eggs, and sugar, why use a cake mix?
I prefer it because it tastes really good, they stay moist and it's also a faster process.
😱 I just made the batter for a chocolate chip cake. It's to die for! Now it has to bake. Hopefully I can get that right as well. I'm new to baking because I'm on a fixed income and I'm doing this for my grandson.
Wonderful! Just remember when you're baking, you don't want to overbake it. I like to stick a long skewer in on an angle just slightly off center. When there's hardly any crumbs on the skewer, it's done!
Great tip, because I have been asked to make half dozen cupcakes.
Damn that’s even less than 1/3 lol
😂 I didn't make them
THANKS!!!!
Thanks!
I cannot tell you how much you’ve helped me in my cake baking journey. Thank you for putting all your content, tips, expertise, etc out here for all of us to learn from. Btw, your doctored recipe is a game changer. I’ve gotten so many compliments!
OMG thank you SO MUCH!! I'm so grateful for this gift! And I'm so glad you like the cake recipes, you'll get compliments forever!!
I enjoy your videos. This was very interesting. I wonder how you make this doctored cake with a chocolate cake mix. You must have to add more chocolate somewhere.
Here's a video I made on that! czcams.com/video/CWKKOZbRxdg/video.html
I just found your channel. I love to bake but health has made it hard. But as I’m healing in my shoulder sling, I’m watching your videos. And I ask do you taste the tangy sour cream or does it help to lighten down the sweetness of the cake?
Hey girl! Awww I hope you are feeling better 💜🙏
I can't taste any tang from the sour cream. It does add moisture and contributes to a better texture. And I'm sure it slightly cuts down on the sweetness as well.
Hey there! Can you tell me exactly which KitchenAid mixer you use? Do yours seems to be easy to add things to, scrape and lift. Mine just seems so compact. Also, have you ever used swerve in place of sugar? I cannot have sugar so I don't get to enjoy many of the things I bake😢 Thanks so much love watching your stuff!
I cant seem to find a batter yield for your doctored recipes. For a full recipe, how many cups of batter does it yield? Then I can figure out how much i would need to make for 3 x 9" pans. Please help. Love your videos
Hello I appreciate you sharing your knowledge with us. Can you use this method when making cakes from scratch?
Yes this works for doctored mix and scratch baking!
Hi, I can watch ur page all day on repeat. Question if I use buttermilk do I still use d sour cream
Also I score my cake top immediately it comes out of d oven so I don’t have difficulty cutting d done off which I then cut off before I wrap my cake for freezing. Much easier for me.
Buttermilk and sour cream are both acidic.
Too much acid in a cake can prevent it from browning.
And thank you for that tip, I never think to level them before I freeze them!
I'm so glad you made this video, I changed up my recipes to include the 1/3, 2/3, and full box (I use a different doctored mix than you, but I was still able to divide it). I'm also weighing the batter in my pans, instead of using cups, so much easier. However... now that they have changed BC mixes from 15.25 (432g) to 13.25 (375g) I'm so confused. I actually weighed a new box of Vanilla mix in a bowl and it was 389g even though the box says it should be 375g. And a new box of French Vanilla weighed 397g and it also says it should be 375g. Since I had a chocolate and red velvet of the 15.25 sizes I decided to weigh them. They were both close to the 432, maybe off a gram or 2. It's crazy that the new boxes state 375g and are no where near that number. So now my question to you moving forward is, are you going to now weigh all of your mixes, even when you're just making 1 mix? You used to be able to just dump it in without measuring. For example, 1 box the old way was 432g, and 1 box according to my scale is anywhere from 389-397, so now I'll need to have an "overflow" mix laying around to keep pulling from when I need to add grams to make up for the shortage in each box? Also on the box it says cupcakes will make 22 instead of 24 (my doctored mix made more than 24 anyway, but just goes to show the batter will definitely be less). I see some of the bakers in my Facebook groups are not changing their recipes, just going with the mix the weight that it is. I did notice when I used the overflow bag and made my mix 432g, the batter seemed thicker after all the ingredients were mixed, so maybe making the weight of the mix should just be left alone, lol. Hope all that makes sense! Would love to get your take on it. Thanks for all your videos!
It’s super annoying that they keep doing this! I just measure out 432g per recipe now, so I have to buy 2 boxes for one recipe. I wish they would have just increased the price and kept the amount the same!
Agree!! Thank you!@@KarolynsKakes
Extremely annoying. I believe this is decided on by the people of company who probably don’t have a clue of the science behind making a delicious and beautiful cake.
Thank you so much for this video!! This is helpful especially when I have so many sizes of cake pans. I’m assuming this will work if I’m using butter into my recipe. Also for 1/3 would that make 4 4 inch cakes and 2/3 would make 4 5 inch cakes?
Sorry I just saw this. It should be the same with butter. I linked the chart below in the description which shows how much you can get out of the modifications. For me, 1/3 makes two 4" and 2/3 makes two 5" and one 4".
@@KarolynsKakes I just saw the video you came out with lol keep up with the great work! I’ll be commenting on every post lol
@@ODY0319 thanks girl you're the best!
can u pls suggests me if its look look good after finesh if i make 2teir cake 10" 2 layer and 8" 3 layer ? or i have to stick with 2 layer both cakes?
Can I use egg whites only in the white box mix? How many if I can please
Thank you! If there is something I detest it is waste.
Thanks so much for sharing this…how do you make your simple sugar syrup?
It's a 1:1 ratio of granulated sugar to water. (1 cup sugar to 1 cup water, 2 cups sugar to 2 cups water, make sure it's equal). Put everything in a pot and bring it just to a boil. Then I add a little vanilla extract and remove it from the burner. Let it cool then I put it in a spray bottle and spray it on my cake layers!
Hi Karolyn..I hope all is well. It's your girl from NJ lol. I actually use this recipe sometimes, but with butter as well. Does that really make a difference?
The fat in the butter will keep it moist and soft. So it doesn’t hurt to add it! I use full fat sour cream and milk and egg yolks for the fat. Either is fine!
So much cake is wasted in those cake humps. I use the same doctored cake mix recipe and I spread it between 3 8”x2” round pans (with soaked baking strips around) and it bakes up into 3 flat even layers that you barley have to level. Then I’ve got 1 entire cake, 3 layers, from the single batch of batter. Her breakdowns don’t make sense for me at all because of overfilling pans.
I have always overfilled my pans. I get taller layers and it's just faster and less time for me baking when I do it that way. I know it may not be preferred by many, it's just my (weird?) way of baking. I do state in the chart that these estimates can vary depending on your preferences. We all have different techniques and I am grateful that we can share and learn from each other. Thank you for your for your feedback! 😊
Thanks for sharing, do you add the same to a chocolate cake mix?
Yup! You add the same ingredients for chocolate mix. I do have a video on a doctored chocolate cake mix as well. ☺️
Can I use egg whites only in the white box mix? And if so, how many? I know this question was asked before but I don't see an answer. Thank you for all your videos. I love watching them and have learned so much!
I'm happy to help!
Here's how I make white cake, I like to use the yolks!
czcams.com/video/t4G7fd7tqVQ/video.html
Hi, thank you for another great video. How much mix do I need for 2 x 8 inch tins and for 12 muffins please. Thank you Karolyn xxxx
I would make 1 2/3 recipe 😊
@@KarolynsKakes thank u hunni from U.K. xx
How do you measure your flour? Do you scoop it using your measuring cup and then sweep off the excess flour or do you use a spoon to fill the measuring cup and then sweep the excess flour? Thank you for all your videos! I've been enjoying them and learning a lot! I recently used your buttercream recipe for a friend who ordered American buttercream. Thanks so much!
I actually mix my flour so it's not all compacted together. Then I just scoop a cup into the flour and do it that way. I know a lot of people say to spoon it into the cup. But I haven't had problems doing it this way, so I stick with that!
@@KarolynsKakes thank you for explaining! I'm a spooner 🤣 I fluff the flour and then spoon the flour into the measuring cup. So I generally have less flour in my cup than the other method. Thank you again and for your great videos! I've been learning a lot and enjoying the content. 😊
Hi Karoline - I love your channel!! Thank you for sharing all that you do. I appreciate the batter chart - does this chart hold true if we are going a cake from scratch? i am planning to make a 12" double layer cake and need some guidance. Also, how full should I fill the pans (they are 3" deep and I will be cutting each cake in half to make a total of 4 layers. I gather from watching your channel the pans should be 3/4 full. Someone recommended I use parchment paper lining the bottom and the sides but I have not seen you do that and wonder what is needed. Thanks for your help. Rob
Thank you Robert! I would fill it 2/3 full. And I don't do the parchment paper, make this pan grease and brush it on the pan:
czcams.com/video/s40EDLelRuA/video.html
I would also put heating core nails in the middle and wrap the outside with a wet towel like I show in this video: czcams.com/video/MaQ-qrlPJxI/video.html
And I bake at 325F rather than 350F when baking cakes 10" and larger!
could u or do you have a video of buttercream 4 tier wedding cake
If im makong a 14 inch cake do i just double the amount for the 7inch?
Hello!! Quick question, I need to make a 3 layer 10in. round cake. Would I do 1 box plus 1 cup of extras 3 times, or 2/3 doctored cake recipe 3 times?
I bake in 2" high pans. 1 batch of the batter fills 1 10" round pan. So if I were to make a 3 layer 10" cake, I would need 3 batches of the batter!
Do you cut out the dome? Also, if I want to add sprinkles to vanilla or lemon zest to the lemon cake do I have to adjust anything?
Yes, I level off the dome. And you don't have to adjust anything for those additions. With sprinkles, I usually add about 1/2 - 3/4 cup depending on how much batter I have.
I would like to bake a two tier cake how many boxes do I use
Do you ways to use the leftover cake once you level them? I always use wet wraps and get pretty level cakes.
You can make cake pops with the leftovers if you'd like! I usually give it to the animals out back (if it's not chocolate) or my neighbors. 😊
How do you doctor up a WHITE cake mix???? You can’t put egg yolks in the mix if you need the cake to be WHITE. Please advise. Thanks!
Would it not be easier to make a batch then use the rest for taste testing?
I personally don't have the space to keep so much extra cake on hand. But you can absolutely do that!
Do you ever fill your cakes before freezing? If not, could you share why? Thank you!
No, I like to freeze the cakes after I bake them while they are still warm, that helps trap the moisture in.
Then I thaw, fill, ice and refrigerate. I just prefer to do it that way. I wouldn't want to freeze a filled cake because it will have to thaw before you ice it and I never wanted to take the chance of condensation issues. I'm sure you could do it if you wanted to, but I just have my system that works, so I go with that!
Hi this video is really helpful just one question is they any chance you can tell me how many grams are in a US cup as ive been told that they are different to a UK cup thanks
Flour - 125g
Sugar - 200g
Milk - 240g
Sour cream - 240g
I hope that helps!
thank you so very much 💞
So you use some of the box cake mix plus your own ingredients to make the cakes right? They look great
Yes I do! My decorated cakes are doctored mix recipes. People really love the texture and flavor!
I live in Ga. And the Betty Crocker cake mix they sell in our store is only for 13.25 oz. I guess they have reduced the amount in their box because of inflation😢. Can you help us out with the amount of ingredients to use. I really enjoy your videos and appreciate your details. Thank you Barbara
It's super annoying! I'd much rather have them increase the price and keep the original amount in there. You need 432 grams for a full recipe. The new box has 375 grams. So you need to purchase 2 boxes now if you want to make 1 batch!
IDK if you will even see this since it's been 2 years since this video BUT I HAVE QUESTIONS and HELP PLEASE!!
I also use Betty Crocker mixes and recently they downsized the boxes from 15.25 oz to 13.25 oz boxes! I would love to know how to adjust my recipe. I usually would use 1 box per pan but now it's not enough.
Lastly, I have a customer who prefers oil over sour creme and milk. Do you know how much oil I need to fill the 10-inch pan (2 inches high). I am struggling lol but I always feel so much better watching your videos. I'm really hoping you can see this.
I made a video on this, here ya go! czcams.com/video/hJ2XDboFzm0/video.html
Since you're not using 2 of the ingredients I use, I'm really not sure what to recommend as I've never experimented with oil. I'm sorry!
What does the additional flour and sugar do to the recipe? Or does it just increase the amount of batter to stretch it further ?
It helps to make the cake more dense and, in turn, you have more batter as well.
Wont these towel strips burn in the oven? As due to the heat in the oven will dry the towels… just wondering if this method is safe.
The heat dries the towels, but they have never burned!
Can I substitute the AP Flour, with Cake Flour instead?
I did years ago and didn't like the outcome. I can't for the life of me remember why though. I'm sure it would work, I just prefer using AP Flour because I've had luck with it!
I'm sorry if you've addressed this before, but do you use a regular oven or convection? It looks like there is a fan in the back. Thanks!
I use regular (no fan) for these doctored cake mix cakes and the convection for my pound cakes (baked in a bundt pan). I personally feel like the fan bakes the doctored mix cakes too quickly. But it helps the deep bundt pan to bake faster. Sometimes you'll see the fan spinning when I'm not using the convection because it spins as it's heating up and then stops.
@@KarolynsKakes Thank you SO MUCH! You are my new cake goddess (and I think you should refer to yourself as such). I wish I lived closer to you. Hey from Georgia!
What if we use buttermilk instead of milk? Is it too much ?
Thank for your help 💕💕🥰🥰
You can use buttermilk. It is acidic though, and so is the sour cream. I have never used buttermilk with this recipe, so I'm not sure how that would turn out. I believe cakes that are high in acid content don't brown very well. So I would do a test cake first to see how it turns out. If you try it, please let me know the result you get!
Just a curious question....when you break it down into 3rds why do you use grams vs ounces to divide the mix and do you store the extra mix ...back in the box or somehow else?
It's more precise to divide the contents by grams rather than ounces.
And I have an airtight container I keep them in, I label the bag so I know what flavor it is!
@@KarolynsKakes Thank you for responding and I like how you did it that way. I hate wasting extra cake in the freezer if I don't have cake pops to use them for.
@@janieknieriem exactly! I've saved a lot since I started doing this :)
@@KarolynsKakes once you open the cake mix, put the leftover in an airtight container.. how long will the opened cake mix be good? Is there a specific time frame it should be used?
I end up baking all the left over batter as cupcakes since my husband and children always ask for the leftovers. No waste in my house.
You're the best!!
Correct me if I’m wrong, but I’m using one 8x2” cake and one 8x3” cake pan to make 3 layers would I need 1 2/3 or 1 1/3 of the recipe? Or 2 full batches
I feel like 1 1/3 should be good, I tend to overfill my pans so they bake higher, so there is enough batter to do an 8x3.
Let me know how it goes!
@@KarolynsKakes 1 1/3 for both 8x3 and a 8x2 correct??
I’m making a giant cupcake in a Wilton cupcake pan , which needs 6 cups of batter . So could you plz tell me if one doctored batch of cake mix would be enough for 6 cups thanks .
I have that pan, one batch should fit in both the bottom and top part!
@@KarolynsKakesThank you for your quick reply ❤
Would it be okay to mix in another bowl the milk, the eggs and the sour cream, then add it slowly to the dry ingredients?
I personally wouldn't do it that way. It's important to add the eggs one at a time so they mix evenly into the batter rather than just mix together.
@@KarolynsKakes I've seen Gemma at Bigger Bolder baking mix two eggs in a bowl and mix them into the batter slowly.
Can this be used for any flavor cake? I see you used yellow in both examples
Yes! I do this same recipe for any box cake mix flavor.
Are your wet ingredients; eggs, sour cream milk at room temperature?
Eggs are at room temp. I don’t like keeping milk or sour cream out too long so I add those cold.
Do you use a/p flour or cake flour?
I use all- purpose flour
Hi on the first measurements a third can I use that to make just 12 cupcakes
Yes I do it all the time!
Thank you so much
They now make them in 13 oz :(
Does using doctored cake mixes save any money?
I am not sure how much money I save doing this vs. from scratch. But it is definitely faster (which, in turn, saves money because it frees up time). When I bake from scratch, it is a longer process!
@@KarolynsKakes thanks
Do you let your cold ingredients come to room temperature before using?
The eggs, yes. The milk and sour cream, I prefer to use cold because I don't like them to sit out too long. That's just my personal preference, I know a lot of people recommend that the ingredients aren't cold.
@@KarolynsKakes awesome thank you so much!!!!
Can I use cake flour instead of all-purpose flour?
I used cake flour like 15 years ago and didn't love how it turned out. (I can't for the life of me remember why.) I have success with the all-purpose so I just stick with that. I'm sure you can, but I don't know if the measurements have to be altered. Sorry I couldn't help more with this!
@@KarolynsKakes thank you so much for taking the time to answer.💖
ok so i thought this video was gonna be something different lol. still informative BUT i thought this was gonna tell how many cups of batter fills each pan size lol i would love to know this information if you have any other videos or charts for reference.
I don't measure the batter by cups. My chart is based on filling 2" high pans 3/4 of the way full. So I don't have a different chart for that specific way of measuring it. I'm sorry! 😔
The Wilton cake serving chart shows how many cups of batter you need 😊
So was that cup in half of cake mix??
You have to measure by grams with the cake mix to do this correctly. It's not exactly a cup and a half. That's why I like that flat food scale (I linked that in the description.)