Thread: Brownie Mix, add what for Cake?

On Jan 18, 3:36*pm, PickyJaz <Picky...@msn.com> wrote:
> I have a Ghirardelli Double Chocolate Brownie Mix, to which one adds
> 1/3 cup water, 1/3 cup vegetable oil and 1 egg. *I bought a dozen 4-
> inch cake pans (sloped sides, like pie pans) to make wee cakes in to
> freeze for myself, and am anxious to bake today. *Brownies are not at
> all what I want for these little pans, so what may be added (or left
> out) to this box mix to end up with the lighter cake consistency? *The
> only for sure I know of is to add the usual quarter cup of KAF's Cake
> Enhancer to the mix as I do for most all "scratch" cakes as well as
> mixes. *Ideas and knowns for a lighter texture and good rise, please?
> ...Picky

Doesn't adding an extra egg make them more cake-y?

Kris

On Mon, 18 Jan 2010 12:36:50 -0800 (PST), PickyJaz <[email protected]>
wrote:

>I have a Ghirardelli Double Chocolate Brownie Mix, to which one adds
>1/3 cup water, 1/3 cup vegetable oil and 1 egg. I bought a dozen 4-
>inch cake pans (sloped sides, like pie pans) to make wee cakes in to
>freeze for myself, and am anxious to bake today. Brownies are not at
>all what I want for these little pans, so what may be added (or left
>out) to this box mix to end up with the lighter cake consistency? The
>only for sure I know of is to add the usual quarter cup of KAF's Cake
>Enhancer to the mix as I do for most all "scratch" cakes as well as
>mixes. Ideas and knowns for a lighter texture and good rise, please?
>...Picky

Picky, is there is an option on the box for "cake like" brownies? I
think it uses more egg and you bake it a bit longer. Try that. I
like "fudge" brownies so if I over bake them, they taste like cake to
me.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Jan 18, 12:36*pm, PickyJaz <Picky...@msn.com> wrote:
Silly me. I just caklled my baking questions resource, the King
Arthur Flour Hotline, and spoke to Frank. He advised I not use the
KAF Cake Enhancer at all, instead folding in about 1/2 cup milk at the
very end, then blending well, plus cutting the 40-45 minute baking
time back to a first done check at just 25 minutes.
Off-to-baking, Picky

"PickyJaz" <[email protected]> wrote in message
news:[email protected]..
>I have a Ghirardelli Double Chocolate Brownie Mix, to which one adds
> 1/3 cup water, 1/3 cup vegetable oil and 1 egg. I bought a dozen 4-
> inch cake pans (sloped sides, like pie pans) to make wee cakes in to
> freeze for myself, and am anxious to bake today. Brownies are not at
> all what I want for these little pans, so what may be added (or left
> out) to this box mix to end up with the lighter cake consistency? The
> only for sure I know of is to add the usual quarter cup of KAF's Cake
> Enhancer to the mix as I do for most all "scratch" cakes as well as
> mixes. Ideas and knowns for a lighter texture and good rise, please?
> ...Picky
>
>
Adding a touch of baking powder?

Kent

On Jan 18, 2:51*pm, sf <s...@geemail.com> wrote:
> Picky, is there is an option on the box for "cake like" brownies? *I
> think it uses more egg and you bake it a bit longer. *Try that. *I
> like "fudge" brownies so if I over bake them, they taste like cake to
> me.
No, the box merely has notes for "Seven Layer Brownie Bars" or just
adding nuts, or for having an ice cream, whipped topping, crushed
cookies and sprinkles mess on them. I did ask Frank about adding an
extra egg, but he feels just the milk addition will do the trick.
We'll see, and I'll report back!
....Picky

On Mon, 18 Jan 2010 12:36:50 -0800 (PST), PickyJaz wrote:

> I have a Ghirardelli Double Chocolate Brownie Mix, to which one adds
> 1/3 cup water, 1/3 cup vegetable oil and 1 egg. I bought a dozen 4-
> inch cake pans (sloped sides, like pie pans) to make wee cakes in to
> freeze for myself, and am anxious to bake today. Brownies are not at
> all what I want for these little pans, so what may be added (or left
> out) to this box mix to end up with the lighter cake consistency? The
> only for sure I know of is to add the usual quarter cup of KAF's Cake
> Enhancer to the mix as I do for most all "scratch" cakes as well as
> mixes. Ideas and knowns for a lighter texture and good rise, please?
> ...Picky

I've read this several times and still just don't get it. Why?
Adding an extra dry ingreient (KAF's Cake Enhancer) without increasing the
liquid sounds so wrong in a brownie.

Make a quick trip to the store and splurge on your favorite cake mix.
It'll be a better test of your new pans than a kludged together brownie mix
abomination.


--
"I jotted down three names: Julia Child, Mr. Wizard and Monty Python"
A. Brown

On Mon, 18 Jan 2010 15:00:45 -0800 (PST), PickyJaz <[email protected]>
wrote:

>On Jan 18, 12:36*pm, PickyJaz <Picky...@msn.com> wrote:
>Silly me. I just caklled my baking questions resource, the King
>Arthur Flour Hotline, and spoke to Frank. He advised I not use the
>KAF Cake Enhancer at all, instead folding in about 1/2 cup milk at the
>very end, then blending well, plus cutting the 40-45 minute baking
>time back to a first done check at just 25 minutes.
>Off-to-baking, Picky

Milk doesn't sound right Picky. Forget the milk and add an egg.

I was right. Even ehow says to use an extra egg.
http://www.ehow.com/how_2173294_make...-brownies.html

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 18 Jan 2010 12:36:50 -0800 (PST), PickyJaz <[email protected]>
wrote:

>I have a Ghirardelli Double Chocolate Brownie Mix, to which one adds
>1/3 cup water, 1/3 cup vegetable oil and 1 egg. I bought a dozen 4-
>inch cake pans (sloped sides, like pie pans) to make wee cakes in to
>freeze for myself, and am anxious to bake today. Brownies are not at
>all what I want for these little pans, so what may be added (or left
>out) to this box mix to end up with the lighter cake consistency? The
>only for sure I know of is to add the usual quarter cup of KAF's Cake
>Enhancer to the mix as I do for most all "scratch" cakes as well as
>mixes. Ideas and knowns for a lighter texture and good rise, please?
>...Picky

Baking powder? My brownies don't have any raising agent in them and my
cake does...
--

My website - http://www.kajikitscorner.com
My cooking blog - http://kajikit.wordpress.com
My crafty blog - http://kajikit.blogspot.com

In article
<[email protected]>,
PickyJaz <[email protected]> wrote:

> I have a Ghirardelli Double Chocolate Brownie Mix, to which one adds
> 1/3 cup water, 1/3 cup vegetable oil and 1 egg. I bought a dozen 4-
> inch cake pans (sloped sides, like pie pans) to make wee cakes in to
> freeze for myself, and am anxious to bake today. Brownies are not at
> all what I want for these little pans, so what may be added (or left
> out) to this box mix to end up with the lighter cake consistency? The
> only for sure I know of is to add the usual quarter cup of KAF's Cake
> Enhancer to the mix as I do for most all "scratch" cakes as well as
> mixes. Ideas and knowns for a lighter texture and good rise, please?
> ...Picky

Add another egg or even two and see what happens. "Cake" brownies have
more eggs than "fudgy" or "chewy" brownies. I wouldn't increase
anything else, though.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 1-9-2010

On Jan 18, 7:45*pm, Melba's Jammin' <barbschal...@earthlink.net>
wrote:
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller1-9-2010
Thanks so to all of you, and the general advice of adding an egg
certainly couild have been better than the dense, still fudgy cakes
adding only milk got me. They're still worth freezing for laters, but
not at all what I'd hoped for. The suggestion to make a quick store
trip for a cake mix would have netted me just what I wanted, but 'twas
a rainy day and that convinced me to try testing the otherwise useless
to me brownie mix (as I don't much care for brownies).

Wasn't all loss, though. At least I now know that any cake intended
for a single layer baked in an 8-9" square pan will get me at least
six four-inchers, and baking time is to decrease by 25-30%. The pans
are not as slope-sided as I'd remembered and the little cakes do slip
out perfectly. I had bought the last set of three that Michael's had,
so I called the manufactrurer, Wilton, and was happy to direct order
three more sets from them. Living alone means cake bakings have
always been shared with at least my two single parent neighbors, one
of which does not bake at all, and the other has two tots. It's
either them and my refuses-to-cook, only micor-heats office partner
sharing my bakes, or I bake for my Marines. Now I can also bake any
time I care to just for me, as well as have the dozen wee pans for
baking little cakes for our family Christnas box givings! I am happy,
even with my first use coming out pretty much just as gigantic
brownies. If I do tire of these, I am blessed with having precious
Marines who are happy to eat anything I bring them!
Thanjks again to all of you, I knew there are always answers here.
....Picky

On Mon, 18 Jan 2010 21:48:53 -0800 (PST), PickyJaz <[email protected]>
wrote:

>Thanjks again to all of you, I knew there are always answers here.

You're welcome, Picky!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Jan 18, 2:36*pm, PickyJaz <Picky...@msn.com> wrote:
> I have a Ghirardelli Double Chocolate Brownie Mix

And that nasty whore is good enough for you.

> ...Picky

If you were really "picky," you wouldn't use box cake mixes.

--Bryan

np: Traffic, Shoot Out At the Fantasy Factory

In article <dfdc28b9-fed9-4e1d-8e85-608397504101@
30g2000yqu.googlegroups.com>, [email protected] says...
>
> On Jan 18, 7:45*pm, Melba's Jammin' <barbschal...@earthlink.net>
> wrote:
> > -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller1-9-2010
> Thanks so to all of you, and the general advice of adding an egg
> certainly couild have been better than the dense, still fudgy cakes
> adding only milk got me. They're still worth freezing for laters, but
> not at all what I'd hoped for. The suggestion to make a quick store
> trip for a cake mix would have netted me just what I wanted, but 'twas
> a rainy day and that convinced me to try testing the otherwise useless
> to me brownie mix (as I don't much care for brownies).
>
> Wasn't all loss, though. At least I now know that any cake intended
> for a single layer baked in an 8-9" square pan will get me at least
> six four-inchers, and baking time is to decrease by 25-30%. The pans
> are not as slope-sided as I'd remembered and the little cakes do slip
> out perfectly. I had bought the last set of three that Michael's had,
> so I called the manufactrurer, Wilton, and was happy to direct order
> three more sets from them. Living alone means cake bakings have
> always been shared with at least my two single parent neighbors, one
> of which does not bake at all, and the other has two tots. It's
> either them and my refuses-to-cook, only micor-heats office partner
> sharing my bakes, or I bake for my Marines. Now I can also bake any
> time I care to just for me, as well as have the dozen wee pans for
> baking little cakes for our family Christnas box givings! I am happy,
> even with my first use coming out pretty much just as gigantic
> brownies. If I do tire of these, I am blessed with having precious
> Marines who are happy to eat anything I bring them!
> Thanjks again to all of you, I knew there are always answers here.
> ...Picky

Hey, send a big "thanks" to your Marines for us...

Scotty

In article
<[email protected]>,
PickyJaz <[email protected]> wrote:

> Wasn't all loss, though. At least I now know that any cake intended
> for a single layer baked in an 8-9" square pan will get me at least
> six four-inchers, and baking time is to decrease by 25-30%. The pans
> are not as slope-sided as I'd remembered and the little cakes do slip
> out perfectly. I had bought the last set of three that Michael's had,
> so I called the manufactrurer, Wilton, and was happy to direct order
> three more sets from them. Living alone means cake bakings have

> ...Picky

Miss Jeanine, have you never heard of cupcakes?!! <grin> I'll bet a
regular cupcake size and certainly a cupcake baked in one o' them large
or "Texas muffin tins" would satisfy your need. :-)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 1-9-2010

On Mon, 18 Jan 2010 21:48:53 -0800 (PST), PickyJaz <[email protected]>
wrote:

>Thanks so to all of you, and the general advice of adding an egg
>certainly couild have been better than the dense, still fudgy cakes
>adding only milk got me. They're still worth freezing for laters, but
>not at all what I'd hoped for. The suggestion to make a quick store
>trip for a cake mix would have netted me just what I wanted, but 'twas
>a rainy day and that convinced me to try testing the otherwise useless
>to me brownie mix (as I don't much care for brownies).

Since you've decided to keep your cakes I say serve them with a scoop
of vanilla ice cream and top them with hot fudge! When life gives you
lemons, make lemonade.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Jan 19, 5:43*am, --Bryan <class...@brick.net> wrote:
> If you were really "picky," you wouldn't use box cake mixes.
Bryan, I do agree that box mixes are rarely better than scratch
baking. But perhaps, being picky, I picked this more expensive
Ghirardelli one on purpose because I don't care for brownies enough to
waste my good chocolates on them? In actuality this particular box
mix for brownies was asked for by one of my Marines now gone that knew
I do not scratch-make them....Picky

On Jan 19, 5:53*am, I am Tosk <justwaitafrekinmin...@gmail.com> wrote:
> Hey, send a big "thanks" to your Marines for us...
Consider it done, and know that those all over the world I stay in
touch with, as well as all "my own, right here" Marines do appreciate
the thanks very much.
....Picky

On Tue, 19 Jan 2010 12:52:41 -0800 (PST), PickyJaz <[email protected]>
wrote:

>On Jan 19, 5:53*am, I am Tosk <justwaitafrekinmin...@gmail.com> wrote:
>> Hey, send a big "thanks" to your Marines for us...
>Consider it done, and know that those all over the world I stay in
>touch with, as well as all "my own, right here" Marines do appreciate
>the thanks very much.
>...Picky


My nephew Chris just started his third tour in Iraq in november.We
sent him a care package which he received 1 st. week in january. He
really likes sharing with his platoon so we always send extra.
Once he's done this tour, he was told his platoon wouldn't be going
back even if they wanted to, seems they have plans for them.

On Jan 19, 2:49*pm, PickyJaz <Picky...@msn.com> wrote:
> On Jan 19, 5:43*am, --Bryan <class...@brick.net> wrote:> If you were really "picky," you wouldn't use box cake mixes.
>
> Bryan, I do agree that box mixes are rarely better than scratch
> baking. *But perhaps, being picky, I picked this more expensive
> Ghirardelli one on purpose because I don't care for brownies enough to
> waste my good chocolates on them? *In actuality this particular box
> mix for brownies was asked for by one of my Marines now gone that knew
> I do not scratch-make them....Picky

I should have mentioned that it is very nice of you to do what you do
for our military folks. Thank you.

--Bryan