Q.: How do I deal with shrinking cake mixes? Most of the mixes are down to 18.25 ounces, and when I used one in my recipe for pound cake, it didn’t turn out. I also have three “Cake Mix Doctor” cookbooks and wonder how I am supposed to use them now since the recipe all call for a boxed cake mix.
— Sarah Knife, Northfield Center
A.: Shrinking products are always a problem when it comes to using them in recipes. In your case, Anne Byrn, author of the Cake Mix Doctor books, has the solution for you. She said simply add 6 tablespoons of all-purpose flour to any of the smaller mixes and proceed with her recipes as usual. This likely will solve the problem with your pound cake recipe.
Byrn shares your frustration with cake mix manufacturers who are forever giving us less of their products. In fact, Byrn has started her own line of cake mixes. The yellow mix is 21.6 ounces, while the chocolate mix is 26.2 ounces. Both can be ordered from her website, www.cakemixdoctor.com. Byrn said she is working to get the mixes into grocery stores throughout Ohio soon. The mixes contain no artificial ingredients and have a from-scratch taste, Byrn guarantees.
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