Chromatography is not an appropriate means of getting lumps out of cake mix. You should use a sifter or sieve to get lumps out of a dry cake mix. After liquid ingredients are added, you should use a whisk, a hand mixer or an electric mixer to break up any lumps.
The lumps in your cake batter usually consist of lumps of flour or sugar. These lumps will remain once you bake your cake, and you will still have lumps of flour or sugar in your baked cake. The best thing to do is to use a good mixer (a hand mixer works fine), and make sure all ingredients are properly blended before baking.
Yes, you can use olive oil in cake mix for baking. It can add a unique flavor and moisture to the cake.
Yes.
yes
well if you use Betty cake mix you can make 24 mini cupcakes
i wouldn't because a pound cake is much more dense than a normal cake.
Use a lemon or yellow cake mix and use orange juice as the liquid in the mix. Also you can add grated orange zest as well.
I think so but most people use cake mix. If you want to avoid "mixes" you can use a cake mix substitute like the one in the link below:
Yes, you can use baking soda in a yellow cake mix as it helps with leavening and gives the cake a lighter texture. Make sure to follow the instructions on the cake mix package to ensure the right balance of ingredients.
Yes, you can use vinegar and pudding mix in box cake mix to enhance the flavor and texture of the cake. Adding vinegar can help make the cake more tender, while pudding mix can add moisture and richness. Just be mindful of the additional liquid from the pudding mix, and adjust the other liquid ingredients accordingly. This combination can yield a deliciously moist and flavorful cake.
Yes, just put the mix into a cake tin instead of into muffin cases.
Of course you can. Cake mix has an expiration date, but it means nothing. I once used a cake mix 2.5 years after expiration, and it was still great.