Do you agree? I’m not sure what types of shoppers they surveyed about this, if any, but there are certainly some items for which I’d rather see the prices slightly increase than see the items downsized. My biggest pet peeve? Cake mixes.
Perhaps you’ve noticed, but nearly every major brand of cake mix got smaller over the past year. For as long as I can remember, boxed cake mixes have contained 18.25 ounces of mix. Now, they contain 15.25 ounces of mix. While I can appreciate, and make, a cake from scratch, I do have several favorite recipes, including a delicious lemon streusel, that require 18.25-ounce cake mix. Dropping 3 ounces from a boxed cake mix means not only less cake or fewer cupcakes, but it also throws off any recipe that depends on a ‘normal’-sized mix. (How dare they mess with my streusel!)
This is definitely one instance in which I prefer a small price increase in lieu of having to re-work every recipe that involves a cake mix.
I wonder if companies consider the unintended consequences of downsizing something so simple to make from scratch. If cake mixes become too small, people may start wondering if it isn’t easier to make their own, versus buying a boxed mix.
In the meantime, if you’re lamenting the world of small cake mixes, you might enjoy my fix for ‘upsizing’ a boxed cake mix back to 18.25 ounces. I keep a small batch of this mixed up in a canning jar, then simply use it when I want to take a boxed mix back to its original capacity.
Three-Ounce Cake Mix ‘Upsizer’
11/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
When you wish to increase a 15.25 ounce cake mix to 18.25 ounces, add 3 ounces of this mix (6 tablespoons) to your existing cake mix. My favorite lemon streusel recipe turned out perfectly when I added this back into the mix. (And if you’re curious about the recipe, you can find it at jillcataldo.com/lemon).