It means that the contents will still be fresh until the last date printed on the box. If a month is given, the contents will be fresh until the end of the month.
Each recipe can vary, but box cakes usually require one or two eggs, the boxed cake mix, some water, and some oil.
Yes. Just be sure to double sift the cake mix and grease the spring form pan. wrong!! you don't have to sift boxed cake mixes!
about a week...but look at the mixture and make sure there isn't any bacteria or clumps
I know that if you are using a cake mix, you can use a can of diet soda instead of the oil and eggs (Weight Watcher tip : ) ), but I don't know how it works when you make a cake from scratch. I suppose you could always give it a shot and see what happens. Also, just a warning, the cake won't rise as much as when you use oil and eggs. It will taste fine though; it'll just be a little bit denser.
The term quad in any language means a box shape. When one applies this to the architecture arena it simply means something boxed in by a building. An example some will use is the courtyard which is boxed in by a building.
Flan cakes of all flavors are very popular, and many of them call use boxed cake mixes, which almost always require 3 eggs. In fact, most 2-layer cakes, whether made from a mix or made from scratch, call for 3 eggs.
No, chocolate cake won't show through fondant and for the crumb coat, you shouldn't use frosting, you should use buttercream.
Manufacturers are require to put dates on products, but just because something is past the expiration date does not mean it is spoiled, especially dry, boxed products. You can use an outdated cake mix, but it may have lost color, flavor, and nutritional value. It is unlikely to be harmful. Check the mix for signs of mold or insects. If it looks and smells okay it is most likely safe to use.
Yes you can freeze cake mixes but when it gets defrosted and baked, it won't have half the flavor or moistness. You can also store an unbaked cake mix in the freezer. And, you can freeze a baked cake that was made with a cake mix.
Yes, cake mixes are made with wheat flour, and all wheat flour contains gluten. Cake mixes contain less gluten than bread mixes or all-purpose flour, but still enough to cause problems for those who are gluten-sensitive. Betty Crocker has a few gluten-free cake mixes on the market, but in general, you'll need to use scratch recipes that use rice flour, or almond meal. If you do a search for "flourless cake recipes," you'll find a few good ones, though they'll be much more dense than what you get with a boxed mix.
Hmm, it sounds like something worth a try. If you're willing to risk ruining one box of mix (or inventing something really good), give it a try. It would reduce the calories and fat of the finished cake. Just be sure that you fold the meringue into the batter gently to maintain the fluffiness.
cutting the cake and measuring the cake