However, I want to make a cake for my grandchildren with a bund cake pan that I got for Xmas. (When you turn it upside down, it's a castle!) Anyway, the cake pan says I need 10 cups of cake batter. I bought one regulation white cake mix. Will this be enough? (I read the box over and over and can't figure it out.)
tia, joan p.s. I've got little plastic knights to put around the base of my cake castle! Gonna be a moment to remember with Grandma for the little tykes. But it won't be nearly as effective if I only have half a castle!
If it were me -- I'd buy two or three cake (or four) mixes. Make one up and then measure how much it makes (by pouring it into a measuring cup). My guess is that the average cake mix only makes about 3 cups of mix (once it is all blended).
10 cups is a lot of batter -- and certainly more than a single cake mix. What I don't know is exactly how many cake mixes you will need.
According to Duncan Hines page each of their mixes yields 5-1/2 cups of batter. Sounds like you can have a couple of cupcakes for testing purposes with the extra. Wilton should have a lot of cake info too. Your bundt pan sounds really cute. Hope you and the kids have a grand time. I suspect you all will. In the way of Bronnie, take some food pictures to share. : ) Taria
Your bundt cake sounds really cute....I've never seen one like that :). A suggestion (which you might know already)...to make it easier to get the cake out of the pan after cooking: grease AND flour the pan before adding the batter. I was nervous the first time I used a bundt pan but this combination let the cake pop out smoothly. Have fun! Allison
If the pan is a 10-cup capacity pan, like this one , and you use 10 cups of batter, your cake will overflow the pan. I bake a single cake mix in my 16 cup Bundt pan. I think a single cake mix will be plenty, and you may have enough batter for a few cupcakes. The Nordic Ware website says you should not fill it more than 3/4 full to prevent overflow.
And let's plan ahead. When you take that big cake out of the oven, are you going to need something to hang it on upside down to cool? And what will that be? I had to inspect the wine bottles available at the grocery (not, of course, very fine wine) to find one that was hefty enough and had a snout long enough to handle the challenge. Then we decided that an empty wine bottle might not be sturdy enough either. We bought a small bag of aquarium sand to fill it. There's probably an easier way. Polly
For this cake, I would use BUTTER instead of oil Makes for much more volume especially if you whip the butter until creamy before adding anything else. And then just let the mixer run for a good 5 minutes adding more air volume. Did that for my HB cake and it stayed moist WITHOUT a cover over it for 4 days. And that's saying a lot for AZ dryness. It wasn't as 'heavy' as when making it with oil as the box directions call for. HTH
Butterfly (Don't think once a year indulgence would hurt.......but you know better than I)
Wonderful! I'll buy one more cake mix! (We're low carb at our house and have been for 6 years. So this is a learning experience!) joan
I don't have anything more than a basic bundt pan but I just let it cool on a rack before I turn it over. Now an angel food cake is different but I don't think they will do too well in a bundt pan. I also have a bottle I keep for angel food cakes. Almost time to get the valentine cake pans out. Layer cake or cheesecake in the spring form heart pan? I bet cinnamon buns wouldn't be too bad in either. I love to bake almost as much as I love to eat! We won't even mention fat though. One site I saw with the fancy castle pan said 1-1/2 cake mixes is what it takes. I have a suspicion it is going to be a hit however it goes! Taria
If you like moist cakes find a recipe that uses buttermilk. That seems to just make a good cake. I do that with orange, chocolate and banana. Just the recipes out of Betty Crocker cookbook and they are wonderful. Come on by butterfly and I'll bake you one.
4 days without a cover is amaz> For this cake, I would use BUTTER instead of oil Makes for much more volume
Oh my. You're right. It's the angel food cake that wants to be upside down to cool. I'm not the brightest bulb on the string these days. May recover. Polly
"Julia in MN" Unlike an angel food, a bundt cake doesn't have to hang upside down to
If someday you see a cast iron mold of teddy bears, be sure to buy it! I found one in an antique store, and make wonderful little chocolate cake teddy bears for the kids. The bears are all in different poses, and so long as I am extremely generous with greasing and flouring the pan they drop right out. The bears make little snack cakes a bit smaller than a cupcake.
I read your ost as soon as it came up and then my *&^& newsreader went sideways so I'm having to post on Google, hope this gets to you in time.
I've used all kinds of regular boxed cake mixes in both of my bundt pans, also the Jello pudding mix/cake mix combo recipe. I have also used boxed brownie mix and that was a big hit. It makes a very dense really WONDERFUL bundt cake. I lightly drizzled warmed chocolate fudge syrup over the top, mostly 'cause sometimes you just *can't* be TOO chocolately.
I use the baking spray, like PAM, that has both flour and oil in it. This makes sure that every little nook and cranny of that castle will release. Be generous!! I've also used a pastry brush to coat the inside of the pan but I've had much better results with the spray.
I always use two boxes of cake mix. This is a bit too much for one of my bundt pans but one box isn't enough. You want to fill the pan 2/3 full of batter for best results. I just make a few cup cakes if there's leftover batter. I can't give you an exact baking time. After about 45 minutes I look to see if the sides are starting to pull away a little and then start testing mine with a broom straw at about 5 minute intervals.
Let it cool on a rack for about 5-10 minutes before turning it out. If there's much of a hump on the cake trim it down flat a bit or you can "crack the castle' when you turn it out. I do not recommend you leave it in the pan until completely cool before turning out.
You can't frost these fancy shaped bundt cakes but you can dust it with powdered sugar when it's still hot and it will form a nice sweet glaze that won't detract from the shape. Just put the powdered sugar in a tea strainer and tap it so it 'snows' over the cake.
Hope this helps you out a bit.
You could make some little flags on toothpicks to stick on the turrets of your castle cake, they look pretty cute ;)
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