This truly blows my mind.
I do not know how people can say baking is a science
and then companies like Betty Crocker can do something like this.
I use white cake mix in one of my recipes,
and, um,
so because of that, I keep a lot of it on hand.
And so this box on the right is, um,
an older box. And I'm gonna zoom in in a second.
And the box on the left is a newer box that I just had picked up.
They look different. And I was like, oh,
Betty Crocker redid their branding or whatever.
And then I was like, wait, no,
something feels weird cause they felt like different weights.
I was using these two in a recipe and they felt different.
It might be kind of hard to see cause of how TikTok is,
but the new cake mix is 14.25 ounces,
or 403 grams, and the original recipe was 16.25 ounces,
or 460 grams. So that's an almost 60 gram difference,
which, if you are a baker,
you know, is absolutely huge.
But that's not even the craziest part.
So really and truly
the craziest part is that they did not reduce the liquid,
the fat or the egg amount.
They just reduce the dry ingredients.
So the new one is over here,
and it has one cup of water,
half a cup of oil, three eggs.
The old one is over here, and it has one cup of Water,
half a cup of oil and three eggs,
which is insane and is absolutely
100% gonna change the texture of these box cake mixes.
I suspect that what Betty Crocker did is because,
you know, they tested this before they rolled it out.
I suspect what they did is,
is that they slowly reduced the amount of dry ingredients
and they reduced it as much as they could without having to,
having to change the wet ingredients and the egg amount,
because they didn't really want people to pick up on the fact
that they changed the amount of, um,
cake mix in the box. And so they were like,
how much can we reduce it without people, like, noticing?
Cause if you change the amount of eggs or the oil or the water,
and you're someone who uses cake mixes,
uses cake mixes a lot, you're gonna notice right off the bat. Um,
but this absolutely
is gonna change the texture of the cakes that you're baking.
So if you're someone who uses boxed cake mixes,
like all the time,
I would be really interested to hear if you've noticed a difference in,
um, your cakes.
What I'm probably gonna have to do,
and luckily I only use two box cake mixes in my business,
but what I'm probably gonna have to do is
I'm probably gonna have to open a second box of cake mix
and take 60 grams out of the dry ingredients out
and put It in to, like,
make one hole box cake mix
or figure out how to properly reduce the amount of oil,
water, and egg,
um, to compensate for the smaller amount.
Because this is just. It's.
It seems unacceptable and, like, unethical,
but it's just mostly crazy.
I just. I get it.
I get inflation in the economy,
and I get all that,
but I just feel like when you're one of the biggest cake mix producers,
you, like,
owe it to your clientele to do a little bit better than this.
What the heck?