Comments on: Free Batter and Cake Servings Charts

By: Sharon Zambito

Sharon Zambito — Wed, 13 Sep 2017 02:55:43 +0000

In reply to Saeeda ..

Hi Saeeda

I would use all purpose flour unless the recipe calls for unbleached. Baking soda and baking powder have different actions and they can not be interchanged. You must use the one the recipe calls for. And when whipping eggs to make stiff peaks, do not add cream of tartar unless the recipe says to.

I hope this helps!

By: Saeeda .

Saeeda . — Mon, 04 Sep 2017 16:28:27 +0000

I am a great fan of your teachings. I have a few questions ,kindly guide me for that.
(1) What is unbleached flour and what colour is it,,,white or dark colour? Can we use unbleached flour for cake baking ?
(2) Some recipes say ,,,use baking soda and baking powder while in other recipes ,,,,it says use only baking powder,,,,what is the reason for that?
(3) If a cake recipe says,,,,beat egg whites separately and then add it later in mix,,,,do we have to add cream of tarter in it to get stiff peaks of egg whites ,,,if yes then how much of cream of tarter, in one cake recipe?
Many many thanks in advance ! ?

By: Cathy

Cathy — Sat, 16 Jul 2016 23:34:27 +0000

Absolutely amazing cakes they are beautiful

By: Sofia

Sofia — Tue, 05 Apr 2016 05:01:01 +0000

Thank you for sharing. Blessings

By: Pudgey

Pudgey — Mon, 04 Apr 2016 20:39:04 +0000

In reply to Sharon Zambito. Thank you so much

By: Sharon Zambito

Sharon Zambito — Mon, 04 Apr 2016 20:14:29 +0000

In reply to Pudgey. You can reduce the water to 1 1/8 cup per mix for the smaller boxes :)

By: Marie

Marie — Mon, 04 Apr 2016 19:42:59 +0000

My daughter will love this , thank you

By: Pudgey

Pudgey — Mon, 04 Apr 2016 19:27:38 +0000

Is the WASC mix the new updated one for the 15.25 cake box mixes