How do you turn a cake recipe into cake mix that is shelf stable?

Answer 1

BASIC HOMEMADE MIX FOR CAKE

8 c. (2 lbs.) sifted flour
2 c. Cannet white shortening
5 c. sugar
1/4 c. baking powder
4 tsp. salt

Into extremely large bowl turn half of the flour, add shortening, remaining flour, sugar, baking powder and salt. With a pastry blender cut in shortening until it is in fine particles and mixture looks crumbly. Store in airtight container in refrigerator up to 6 months. Makes 15 cups. (If self-rising flour is used, omit baking powder and salt.)

LAYER CAKE:

4 c. homemade mix
1 c. milk
2 eggs
1 tsp. vanilla

Blend ingredients. Bake in 2 (8 or 9 inch) greased pans at 350 degrees for 25 to 30 minutes.

Answer 2

You can take the dry ingredients and sift them and put them in a package - when you mix the cake you would have to add the liquids, eggs and fats.

The problem with cake mixes is that baking powder and/or baking soda have a short self life. When the big food manufacturers make cake mixed they use a lot of things we do not have readily available in grocery shops.

Answer 3

You really can't. Manufactured cake mixes use preservatives and stabilizers. And scratch cakes are made differently than mixes (scratch = beat eggs and sugar, then add eggs, then flour).... (mix = add mix, oil, eggs, water all at once and mix)