How many cake mixes does it take to make this

It makes one 10-cup Bundt cake.

How can I modify the baking time and temperature for the teacake plaque pan?

The baking temperature will not need to be reduced. A general rule of thumb is to check for doneness of the cake by inserting a toothpick in or near the center. If it comes back out clean, it is ready to be taken out of the oven. This typically takes about 50-55 minutes, but we recommended checking sooner to be sure not to overbake.

If using this to make cupcakes, how long should they cook and at what temperature?

You should bake your Vanilla Bean Bundt Cake Mix cupcakes at 325°F (165°C) for around 15–20 minutes. We also suggest only filling the cupcake pan half full, as bundt cake mix tends to rise a little more. Remember to keep an eye on them and adjust the baking time if needed, as oven temperatures can vary greatly. A toothpick inserted into the center should come out clean when they're done.

What changes need to be made to the recipe at high altitude?

When cooking and baking at high altitudes, you may need to adjust recipes for ingredients, measurements, bake times, and temperatures. Here are some tips: Baking Because of the thinner, drier air, baked goods may rise too quickly and not set, or bake too quickly and become dry. You can try these adjustments: Leavening agents: Decrease baking powder by 1/8 teaspoon at 3,000 feet, or more at higher altitudes. For quick breads, reduce baking soda by 1/4 of the total amount, but use at least 1/2 teaspoon for each cup of acidic liquid. You can also decrease yeast by ¼ to ½ tsp. for every package called for in the recipe. Liquids: Increase the amount of liquid ingredients. For example, you can add 1 to 2 T. of additional liquid per cup of flour. Temperature: Increase the oven temperature. Doughs: Doughs may need shorter rising times and may need to be “punched down” (deflated) twice during the rising process. You can also use a longer mixing cycle to allow gluten to develop more fully. Eggs: You may need to increase eggs by 15% to provide more protein and moisture. Sugar: Sugar tends to crystallize more quickly at higher altitudes, resulting in a drier end product.

Where can I find the recipe for this mix? Bought the box and there is no instructions to be found anywhere on or in the box

Hi LisaJ26, Here is the recipe: Vanilla Bean Bundt Cake 1 cake mix packet (included) 4 eggs 1 cup (250ml) lukewarm water 16 Tbs. (2 sticks/250g) unsalted butter, melted and cooled Have all the ingredients (except the lukewarm water) at room temperature. Position a rack in the lower third of an oven and preheat to 350°F (180°C). Butter and flour a 10-cup (2.5-l) Bundt pan. Put the cake mix in the bowl of an electric mixer fitted with the whisk attachment. In a small bowl, using a handheld whisk, whisk together the eggs and water and add to the mixer bowl. Beat on medium speed until combined, about 30 seconds. Add the melted butter and beat until blended and smooth, about 1 minute. Stop the mixer and scrape down the sides of the bowl, then beat on medium speed for 30 seconds more. Pour the butter into the prepared pan and, using a rubber spatula, spread evenly. Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely before serving. Serves 16. Vanilla Glaze (optional) 1/2 cup (125ml) water 1/2 cup (125g) granulated sugar 1 Tbs. vanilla extract Confectioners' sugar for dusting In a small saucepan over medium heat, combine the water and granulated sugar. Cook, stirring until the sugar dissolves, about 3 minutes. Remove from the heat and stir in the vanilla. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely, then dust with confectioners' sugar just before serving.

Can the vanilla bean bundt cake mix be used in the mini bundt pans? Thanks.

HI ptan, Yes, you can use the mix in mini Bundt® pans. We suggest baking for 20 minutes at 375°F until a toothpick inserted through is clean. You can starting checking for doneness at 15 minutes.

Can the vanilla bean bundt cake mix be used for cupcakes?

Hi Lisa54, This shouldn't be a problem. We suggest filling up the paper liners only half way as bundts tend to rise a lot.

Williams Sonoma Vanilla Bean Bundt® Cake Mix

$45.90

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Madagascar Bourbon vanilla bean

Why We Love It

The perfect companion for our Bundt® pan, our Vanilla Bean mix bakes up a buttery golden cake. Using only premium ingredients, this special blend begins with America's finest organic pastry flour, sourced from family farms and then custom milled. For a luxuriantly refined vanilla flavor, we use Nielsen-Massey Madagascar Bourbon vanilla beans. All you need to add are eggs, butter and water. Decorate with a sprinkling of confectioners' sugar or a simple glaze and serve.

A Williams Sonoma exclusive.

Net Weight

2 lb./907g (makes one 10-cup Bundt cake).
Receiving Instructions

Store unopened at room temperature for up to 15 months.

Preparation Instructions

1 package cake mix

4 eggs, at room temperature

1 cup (250 ml) lukewarm water

16 Tbs. (2 sticks/250g) unsalted butter, melted and cooled

Position rack in lower third of oven and preheat to 350°F (180°C). Butter and flour 10-cup (2.5-l) Bundt pan.

Put cake mix in bowl of electric mixer fitted with whisk attachment. In small bowl, using handheld whisk, whisk together eggs and water and add to mixer bowl. Beat on medium speed until combined, about 30 seconds. Add melted butter and beat until blended and smooth, about 1 minute. Stop mixer and scrape down sides of bowl, then beat on medium speed for 30 seconds more. Pour batter into prepared pan and, using rubber spatula, spread evenly. Bake until toothpick inserted into center of cake comes out clean, 50 to 55 minutes. Transfer pan to wire rack and let cake cool in pan for 15 minutes. Invert pan onto rack and lift on pan. Let cake cool completely before serving.

Serves 16.

Vanilla Glaze (optional)

1/2 cup (125 ml) water

1/2 cup (125 g) granulated sugar

1 Tbs. vanilla extract

Confectioners' sugar for dusting

In small saucepan over medium heat, combine water and granulated sugar. Cook, stirring until sugar dissolves, about 3 minutes. Remove from heat and stir in vanilla. Using pastry brush, brush warm cake with glaze. Let cake cool completely, then dust with confectioners' sugar just before serving.
Organic wheat flour, sugar, buttermilk powder, baking powder (sodium acid pyrophosphate, baking soda, cornstarch, monocalcium phosphate), Madagascar bourbon pure vanilla, natural vanilla flavor, sea salt, organic gum blend (organic guar and locust bean gums), baking soda, natural vanilla-type flavor, natural cream flavor, vanilla beans (extracted), soy flour.

Contains wheat/gluten, milk, soy.

This product is prepared and packaged using machines that may come in contact with tree nuts.
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