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Topic: Need some help please!!  (Read 8094 times)
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« Reply #20 on: May 25, 2009 08:12:08 AM »

Is there an expiry date on the mix?  Just a thought. 
Scratch is definitely cheaper, once you start up.  The initial purchase of ingredients might be higher, but the # of things you can make?  Will far surpass the individual cake mix packages.

"Be bold.  If you are going to make an error, make a doozy, and don't be afraid to hit the ball."  Billie Jean King
« Reply #21 on: May 25, 2009 09:54:09 AM »

Hey sweet heart, why don't you try a regular recipe instead of a cake mix?

1. It's probably going to get more puffy and tasty. Good for your selling.
2. It's cheaper than cake mixes. Even better for your class/stuff funding.

Don't be afraid: if you already have a nice oven, all you need now is a spoon and willingness Smiley

Check out some recipes in the web. I can even send you some...

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« Reply #22 on: May 25, 2009 09:54:45 AM »

First of all, there is one specific tip that always helps muffins, or cupcakes, rise.  When you grease your cupcake pan, only grease the bottom and first half inch of the sides.  Leaving the rest of the sides ungreased allows the batter something to climb, resulting in raised muffin tops.  (This tip is something I picked up from the better homes and garden's cook book, and has always worked out for me.)

Second, cake mixes are expensive, even in the long run.  They might seem like they are "quicker" if you're busy with school, but they are costing you more money to make, cutting into your profits.  Also, you can MAKE YOUR OWN cake mix, and store it, so you can whip up a batch just as quickly.  Here's a recipe for your own mix:


Good luck!

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« Reply #23 on: May 25, 2009 10:25:37 AM »

All the advise everyone has given here is great. I cheat sometimes, when making cup cakes and use box mixes, especially if they are for younger children (generally they are)

Four tips for foolproof cupcakes (from boxes)

1. Sift the powdered mixture well, no lumps or clumps allowed.!
2. Mix with an electric mixer on low for 30 seconds (or until it's all combined) and then high until the mixture is lighter and airy.
3. Fill 2/3rds of the cup cake liner with batter maximum. No more or it will just make a mess.
4. Open the oven and/or move the cup cake tray as little as possible, this disrupts the heat and makes the cupcakes collapse on themselves. (normal cupcakes should be cooked for 15 - 20 mins max, depending on the type of mix, mini cupcakes in 8 - 12 mins max)

Good luck!

p.s. I third (?) the tshirt design

Personal integrity and being true to yourself. True keys to happiness.

« Reply #24 on: May 25, 2009 03:53:11 PM »

Sounds like you got some great advice. My first thought was also about not filling them all the way to the top. With all the tips here I'm sure you'll be making some awesome cupcakes soon!

Just another thought since you are using a mix, is to use a "cake mix extender" like the one here http://www.recipezaar.com/Cake-Mix-Extender-54269

Best of luck with your fundraising!

« Reply #25 on: May 25, 2009 06:06:50 PM »

i fourth the t-shirt idea, in fact i plan on recreating this drawing and posting it in the main area of my work. it pretty much sums up my workplace.  Roll Eyes

just saw a DUI checkpoint outside of a taco bell...i feel like that's cheating...
« Reply #26 on: May 25, 2009 06:14:37 PM »

yeah. T-shirt idea is awesome. Awesome on so many levels.

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« Reply #27 on: May 25, 2009 06:16:33 PM »

Is your oven working properly? It could be a heat issue that could be solved by a cheap oven thermometer.

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« Reply #28 on: May 25, 2009 07:35:50 PM »

I know you've gotten plenty of advice so far, but I've got another little bit for you:

Make sure you don't over-mix when you combine the wet (all the liquids, eggs, and butter) with the dry (flour, sugar, and other powders) ingredients. When you get to this point in the recipe, I recommend mixing with a spoon (not an electric mixer), and stir until the ingredients are only just mixed. Over-mixing will make it harder for the batter to rise, and and will make them tougher and less tasty.

Good luck!

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« Reply #29 on: May 25, 2009 08:16:02 PM »

be sure your temp is really correct.  get a oven themometer and check that your setting is right.  all the above things too~

looking for instant coffee from australia or russia made with mustard and champagne.  VIOLET CRUMBLES and VEGEMITE would be welcome swap items!!
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