Plain Creme Cake Mix 12kg (2024)

FAQs

Can you substitute heavy cream for water in a cake mix? ›

For any mix, you can replace some of the water or oil with buttermilk, half and half, or heavy cream to give your cake a moister and richer taste, said Rebekah Ziesmer, development chef at Conagra Brands.

1kg Mix will approximately fill 8 inch (25.32cm) x 3 inch (7.62cm) round cake tin or 24 to 30 regular cupcakes. Directions: Mix cake mix, eggs and water on low for 1 minute.

Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.

Flavor-wise, the extra fat helps mute some of that telltale boxed mix flavor, while adding a dose of dairy goodness that reads on the palate as “almost butter.”

Because heavy cream boasts a fat content of 36% to 40%, using a half cup of heavy cream mixed with a half cup of water will be your best bet for replacing one cup of milk. It will add a luscious creaminess to your recipe, without altering the final texture too much.

If healthfulness is a big factor in your cake consumption, this might be a winning argument for you for homemade over boxed mix. MAKE OR BUY? Honestly, we could go either way with this one. The box mix is about $1.50 cheaper and requires less effort, energy, and attention.

Top up a few grams & you could safely say a 1kg cake would suffice for 10 guests, keeping in mind the factors mentioned above.

As it would be 20gm approximately per person (average cupcake weighs that much only) to consume which is literally more than enough for a person ,considering there would be other dishes to serve the guests too. How much kg of cake is enough for 250 guests? As per general rule 1 kg cake is sufficient for 15 - 20 people.

One standard boxed cake mix makes approximately 4 to 6 cups of cake batter. Sold at grocery and superstores, cake mixes are available in a variety of flavors. Most 2-inch deep cake pans require only one box of mix.

9×13 inch pan holds 14-16 cups of batter, essentially the same as 2 9×2-inch round pans.

How many boxes of cake mix for an 8-inch round pan? ›

To make batter for 6- and 8-inch pans, in large bowl, beat 2 boxes cake mix, 2 1/2 cups water, 2/3 cup oil and 6 egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread 2 1/4 cups batter in 6-inch pan and 4 1/4 cups batter in 8-inch pan.

Boxed cake mixes tend to be lighter in consistency, but if you're craving that thicker, moister, denser cake, then all you have to do is add an extra egg to your mix. The additional fat in the egg yolk helps create a more tender and moist cake that is full of flavor.

On their own, boxed cake mixes have a structure that's loose and airy. But if you add ¼ cup flour or half a box of instant pudding mix, the texture of the cake becomes denser and tighter, ideal for a pound-cake-like consistency that will hold the shape of a Bundt pan.

There are countless ways you can flavor a cake, depending on what mood you're in. When you've mixed your cake batter, you can add an extract like vanilla, almond, maple, or butterscotch. You can also mix in fresh ingredients like nuts, dried fruit, orange zest, and chocolate pieces.

It couldn't be easier to substitute butter for oil using a 1:1 ratio. This should work with olive, canola, vegetable, and coconut oils. Simply melt and cool the butter to room temperature, then continue with your recipe. (If the recipe calls for ½ cup oil, use ½ cup melted and cooled butter.)