Should i sift cake mix

That being said, take a look in the bag or container of flour before you start. The easiest and fastest way to do this is with a fine-mesh sieve : Invest in a large one, plop it over a big bowl, and dump the ingredient that needs to be sifted into it.

Use a whisk to stir until the ingredient completely passes through the bottom of the sieve, lump-free.

He hates that I use box mixes, but for my purposes which is what I affectionatly refer to as a hobby for profit it just makes more sense. When I asked him about sifting it was specificly because I was looking for a tighter , finer crumb without sacrificing the lightness and moisture of my cakes.

I do most of my own research, but whenever I have a real technical problem I swear by sifting cake mix boxes, for all the reasons given. It has made such a difference in the crumb of my cake, as well as the lack of large air pockets. I always sift all dry ingredients, it's what I was always taught. Sifting breaks down any little lumps and aerates compounded mixtures. The higher you hold your sieve the better.

I always sift ALL my dry ingredients. I don't use an actual sifter though. I use a cone shaped "strainer" that I bought at the dollar store. It is a tight mesh like a strainer, but much easier to use and faster. I dump in some flour, sugar, cake mix, or whatever, then "stir" with a spatula or spoon.

Works great. I know!! I don't use a regular sifter either. I use a wire strainer style. The one time I used one of those hand squeeze kind I clogged it up so bad with cake mix it was nearly impossible to get out! I always sift, sift, sift. I have noticed a difference in the texture of my cakes. The one that i did not sift had all sorts of lumps in the batter and the one that i did sift the batter was silky smooth. I was always taught to sift dry ingredients as well, but mostly applied that to scratch cakes.

They were once in every kitchen, sometimes even attached to a free-standing cabinet known as a Hoosier cabinet. A flour sifter was a necessary item to have if the home cook wanted tender cakes and biscuits. Putting your flour through a sifter will break up any lumps in the flour, which means you can get a more accurate measurement.

Sifted flour is much lighter than unsifted flour and is easier to mix into other ingredients when making batters and doughs. When making baked items such as cookies and bars , your recipe instructions may tell you to measure all dry ingredients, such as flour, spices, cocoa, etc.

Add 3 Tbsp of green Creme de Menthe ice cream topping, and mix until the color is uniform. Let the cake cool completely, then pour a jar of hot fudge ice cream topping over the top. Finally, mix 3 tablespoons of the Creme de Menthe topping into a container of Cool Whip. Spread the mixture over the hot fudge topping on the cake, and serve. Put the cake mix into your mixing bowl, and add the amount of eggs recommended on the box, omitting the water and oil.

Add a oz can of fruit cocktail packed in fruit juice, undrained. Mix together, and pour the batter into a greased bundt pan. No frosting needed here, as this cake is very moist! Start with a box of butter yellow cake the kind with pudding in the mix. Mix together and bake according to package directions. Frost with your favorite icing. Kind of sheds a whole new light on all the possibilities that exist in those boxed cake mixes, huh?

Let the experimenting begin! I believe we should all love the place we call home and the life we live there.