I made this last week. I added lemon zest and extract but otherwise baked as directed. The cake was extremely dry. What can I do next time?
1891644
Couple of suggestions...try baking for less time. I use a stand mixer and just follow the directions and it turns out fine. The cake mix is a little smaller than a regular boxed mix. I usually use a 9 x 13 but if you use squares or circles use 8 inch rather than 9 inch. You also might get the Gake Doctor Bakes Gluten Free by Ann Byrn for some alternatives that use other ingredients such as sour cream or non-dairy alternatives. A friend of mine puts a tablespoon of King Arthur's Cake enhancer in hers. The product is gluten free although they do not label it as such due to where it is processed. She is celiac and uses it freely without any negative consequence.
1891645
try 1/2 cup apple sauce or sour cream...I make it an add 3/4 cup of pumpkin to it sometimes I add nuts to it or the top and sprinkle with a little cinnamon sugar...we add a teaspoon of vanilla frosting on the side...or I glaze it with a little warm vanilla frosting heated and put on the top my teens love it!
1891646
Be careful how long you bake the cake. That could be why it is dry for you. I really like this cake.
1891647
I have been using this Cake mix for over 2 years. I don't add any extras and use the times as specified on the package and the cake is very good (moist and great). Did you cook it a bit long? Anyway, try it again without adding extras and follow the times specified and I think you will have good results.
1891648
Never had this problem. Just be sure you are adding all the ingredients the box tells you to. Sorry I can't be of help.
1891649
Elevation and gas/electric ovens can make a difference in how it bakes up. This is usually pretty good, but I do like the devils food better. I found it to be a tiny bit crumbly, but started subbing coconut oil for butter and fruit juice for water and it is maybe too moist! Experiment with it. :)
1891650
I've made this cake mix dozens of times and it is usually always moist for a couple days. Did you use large eggs. Also, maybe you cooked it a little long. I bake it just until the cake tester/toothpick comes out clean.
1891651
Couple of suggestions...try baking for less time. I use a stand mixer and just follow the directions and it turns out fine. The cake mix is a little smaller than a regular boxed mix. I usually use a 9 x 13 but if you use squares or circles use 8 inch rather than 9 inch. You also might get the Gake Doctor Bakes Gluten Free by Ann Byrn for some alternatives that use other ingredients such as sour cream or non-dairy alternatives. A friend of mine puts a tablespoon of King Arthur's Cake enhancer in hers. The product is gluten free although they do not label it as such due to where it is processed. She is celiac and uses it freely without any negative consequence. Couple of suggestions...try baking for less time. I use a stand mixer and just follow the directions and it turns out fine. The cake mix is a little smaller than a regular boxed mix. I usually use a 9 x 13 but if you use squares or circles use 8 inch rather than 9 inch. You also might get the Gake Doctor Bakes Gluten Free by Ann Byrn for some alternatives that use other ingredients such as sour cream or non-dairy alternatives. A friend of mine puts a tablespoon of King Arthur's Cake enhancer in hers. The product is gluten free although they do not label it as such due to where it is... » Read More Couple of suggestions...try baking for less time. I use a stand mixer and just follow the directions and it turns out fine. The cake mix is a little smaller than a regular boxed mix. I usually use a 9 x 13 but if you use squares or circles use 8 inch rather than 9 inch. You also might get the Gake Doctor Bakes Gluten Free by Ann Byrn for some alternatives that use other ingredients such as sour cream or non-dairy alternatives. A friend of mine puts a tablespoon of King Arthur's Cake enhancer in hers. The product is gluten free although they do not label it as such due to where it is processed. She is celiac and uses it freely without any negative consequence. « Show Less
1891652
I believe the answer is in how long you bake this cake.It is a fine line between cooked and over cooked.My cake still cracked.I also found this cake to be very dense.
771028
I am not sure. I know that when we have used it we had a party so it dissapeared by the next day so it was still fresh. Or we had it on a separate plate and put the plate that it was on in the fridge and just used a plastic cake cover to cover it. That is what we do. Hope that helps. Sorry for the delay in our answer.
1533001
This is a multi-grain flour, cake flour has corn starch in it which makes it feel softer. You could try adding 3 tablespoons of corn starch and sift it at least 3 times but I would not guarantee your results as I myself have not tried this, you will also have to consider that this mix already has baking powder and salt and it does not have the normal 3 teaspoons of baking powder but it has slightly less about 2 3/4 teaspoon baking powder.
793247
I have also used this mat, but have not met such a situation. Maybe the mat is not dry when you bake with it.
579624
Nothing sticks to mine. Did you season it with the oil in the oven first? It may need done again. I think periodically you must season it.
685250
There are some recipes on their website, but I used to have a bakery, so what I would do, is add some dry yeast, and baking powder, and a little sugar (teaspoon or tablespoon), then for the liquid, I would use cold water, olive oil or butter, and maybe an egg white, beaten. I would mix the batter well, and then refrigerate it, overnight, then put it into buttered loaf pans, for loaves of bread. For quick breads, just substitute it for regular flour.
1838171
I always spray mine with a nonstick spray and a gentle sponge and dish soap has always worked for me. If not, perhaps soaking it in a warm sudsy water until the cake batter can easily be removed.
732820
I am sorry your dates were dry--ours have always been moist and sweet. I looked it up online though, and there are three ways to moisten them: steam them for about 3 minutes, put them in boiling water for a few minutes, until,the sugar crystals on the outside have melted, or...spray them with a spray bottle of water and wrap in a paper towel. I would just return them and ask for another bag, if it was me.
129165
Check their website purefix.comThey have an instructional video there. It's cake.
929083
Try adjusting the amount of flour....reduce by 1/4 cup max. It could be your oven temperature and/or the amount of time your cake bakes. I doubt very much if is due to the mixer..and possibly an adjustment in the amount f liquid/flour will solve the problem. I assume you are speaking of cakes you make from scratch. If so, try a 'box' cake mix and see if you have the same problem. Interesting dilemma !
1867405
I just used the recipes from the cake mix I'm using. Only thing I do different is watch the time because it's not as long as it says on the cake mixes
1544103
Yes, my neice has used regular cake mix for this. I think you may have to add/subtract water. You have to give it a try before you adjust mix if needed.
1460188
You need to let a pound cake sit on a wire rack for about 10 to 15 minutes before removing it from the pan. If you let it cool in the pan, it would likely get sweaty the longer it sat. Also, even though this is a non-stick pan you need to spray with "Bakers Joy" or grease the pan and dust it with flour. I use granulated sugar in place of the flour and it adds a touch of sweetness to the crust. Hope this helps.
614895
I tried it for the first time with a simple baking powder batter and could not fill it with over a cup of batter. I think the yeasted recipe on the package might expand a bit more. I also poured the batter it in the middle, but maybe it makes more sense to try to fill each square individually?
1798562
The leaves were dried to perfection :) You may make tea with it directly, or boil/steam it, or directly mix it using blender together with other ingredients as you please. Please do email cristina@eatgreentea for further inquiries and concerns.Best regards, Cristina EatGreenTea
1129987
just bought this...here is a link...I had no instructions either http://www.chicagometallicbakeware.com/recipes/types-of-recipes/recipe-cakes/classic-cake.html
1768112
I have had no problems like this. Perhaps your dough is too dry and therefore, stiff. Or the pan is not in properly.