Sifting, Sifting, Sifting...

Monday, November 15, 2010

No, I'm not talking about flour! Although whether or not it's necessary to sift flour is a great debate, I'm talking about cakes mixes.

For those of you who like to bake using cake mixes, sifting can make a huge difference in your finished product. Sifting the cake mix will get rid of any lumps or clumps that may have formed. Usually there aren't too many lumps unless you have a cake mix that's been sitting around for a while. If your mix is a little older, the lumps can be a hard and kind of stubborn. Use the back of a spoon to help push those stubborn lumps through the sifter. I like using a large strainer with a fine mesh to sift my cake mixes... it works like a charm.

The cake mix dumped into a strainer.

These are the lumps left over after sifting through the powder.

Push the lumps through with the back of a spoon. I like to use a gravy ladle.

This is what the cake mix will look like if you don't sift.
Here's the cake mix after sifting. It looks much nicer!

If you sift your cake mixes, you'll notice a fluffier and much smoother looking batter. After baking, the cake will have a much better texture and there won't be any of those annoying air tunnels. Give it a try... you'll never go back!


  1. Judy what a grat idea! I was wondering, do you think that freezing them gives them a better consistency too? I do, but I am certainly not the pro like you. Joni

  2. Thanks for sharing the tip! I don't use cake mixes, but there are other mixes (bread, etc...) this should work nicely for also (?).

  3. Joni- Definitely! One thing freezing does is tighten the crumb so the cake doesn't crumble and fall apart as easily. I've planned this very topic to be the subject of a future post.

    Stephanie- I don't see why it wouldn't work well with other mixes too.


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