Most bakeries will make their own cakes from recipes.
how long after exsperation date is cake mixes safe to use ?
It is safe to use Duncan Hines cake mixes for several months after it the best if used by date. The cake will likely bake up flatter than usual however.
You should never keep cake mixes (or any dry goods) in the fridge. The moisture will cause mold to grow in it.
use less fat sugar
You can try replacing milk or oil in the cake recipes with either of those ingredients.
Some popular recipes that use white chocolate cake mixes as the main ingredient include white chocolate raspberry cheesecake bars, white chocolate macadamia nut cookies, and white chocolate cake pops.
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:
Use extracts and flavorings to give cake mixes your personal touch. Coconut extract is a wonderful compliment to chocolate cake mix, as well as to brownie mix, as is cherry flavoring. Adding butter flavoring to yellow and white cake mix gives them a wonderful rich taste. And adding vanilla extract to any cake mix intensifies the natural flavors of any cake mix. Experiment with your favorite extract flavors and cake mixes; you will be pleasantly surprised with the results.
There seems to be some misunderstanding. Pillsbury - and other companies - produce chocolate cake mixes, along with chocolate brownie mixes, cookie mixes, and so forth. These mixes include ordinary all purpose or cake flour combined with sugar, cocoa and other ingredients. You use the mix by adding other things, usually eggs, oil or butter, water or milk according to the directions on the package. > But there is not a commercial product that is "chocolate cake flour." Flour is simply flour; cake flour has less gluten (a protein) than all-purpose or bread flour. You need to add cocoa or baking chocolate to the cake flour in order to make chocolate cake.
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.
Okay so here you go! There are approximately 4-5 cups of batter in one cake mix. For a half of a sheet cake, I use 3 cake mixes, so for a full, that's 6. You will have a little bit left over too.
you would need about 4 boxes of cake mix. it only depends on how many layers you are making. that is a basic of 2 layers each.