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What else can I help you with?
Can baking mix be substituted for self rising flour?
No it Can't Because the Self - Raising Flour Raises the cake or whatever you are making. So unless You Want a flat cake then.... Baking mix can not be substituted for self - raising flour. :)
What can replace a cake mix?
You replace a cake mix by making the cake from scratch. Any cake recipe from a cook book or found online will tell you how much flour, sugar, baking powder or baking soda, salt and other ingredients to use.
Is it better to use cake flour when making cake mixes?
A cake mix has sugar, baking powder, salt and flavoring already in it. That would make it very hard to use in replace of just the flour in another recipe. If you have a cake mix, make that cake, following the instructions on the package. Although, you can modify most cake mixes by adding nuts, flavorings, fruit, etc. to it.
What is the difference in cake mix and cake flour?
what is cake flour because i havent heard of it or seen it
Basic cake mix?
Flour, water, oil, eggs, baking powder / soda, and salt. Otherwise, buy it cheap at the store.
Can cake flour and cake mix be blended together?
Yes.
Can you use self rising cake flour if a recipe calls for baking mix for a coconut custard pie?
No. Listen to the recipe. It is all powerful.
Is baking powder the same as baking mix?
No. Baking mix (such as Bisquick) contains flour, baking powder and other ingredients.
Can you use olive oil in cake mix for baking?
Yes, you can use olive oil in cake mix for baking. It can add a unique flavor and moisture to the cake.
Is cake mix a compound?
Cake mix is a mixture of various compounds such as flour, sugar, baking powder, and flavorings. Each ingredient in the mix is a compound itself, but cake mix as a whole is considered a mixture rather than a compound.
Why is it important to use a flour sifter when baking a cake?
Because the mix together evenly and no lumps.
What is the physical function of plain flour in a cake mix?
Flour helps to aerate the cake mix the flour coats the fat which traps air. the gluten stretches and makes the cake more spongy. :) Also (in more detail) Flour is the primary structure builder in most cakes. The gluten formed during mixing coagulates during baking and assists in supporting the heavy weight of sugar and shortening. Cake flour used in cake baking is made from soft wheat. Flours milled for bread baking will be made from hard wheat. Cake flour should have a low protein content (7 to 9 percent). Cake flour should be properly bleached, because bleaching helps to carry more sugar and shortening as well as water during mixing. Cake flour should also have a PH. of around 5.2 which is slightly acid. This acidity helps to mellow or soften the gluten. Hope this helps PS plz dont copy and paste
