Wedding White Cake from a Mix | The Moist Cake Shortcut
Chef Alan TetreaultIn this tutorial: What You'll Need · Bag Sizes & Proportions · The Butter Substitution · Baking Tips by Pan Type
When Chef Alan Tetreault of Global Sugar Art isn't baking from scratch, this is the cake mix he reaches for. In this quick two-minute tip, he breaks down everything decorators need to know about Global Sugar Art's Wedding White Cake Mix — including the bag sizes, why no eggs are required, and a simple butter substitution that gives the cake a homemade flavor and finer grain.
What You'll Need
- Wedding White Cake Mix – available in 20 oz, 2.5 lb, and 5 lb bags
- Oil – as directed on the package (or substitute with butter — see below)
- Water – as directed on the package
- Butter (optional substitution) – 1/3 cup plus 1 additional tablespoon, replacing 1/3 cup oil
- Heating rod – for baking in deep pans to ensure even cooking
Bag Sizes & Proportions
The mix comes in three sizes:
- 20 oz bag – the smallest size, but still larger than a standard grocery store cake mix (which typically runs 14–16 oz). This size produces a generous cake or 24 full-sized cupcakes.
- 2.5 lb bag – includes directions on the back for making a single cake or doubling the amount.
- 5 lb bag – also includes proportional breakdowns, so there is no need to use the entire bag at once.
The larger bags break down the measurements for different batch sizes, making it easy to mix only what is needed.
💡 No eggs required. The eggs are already included in the mix — just add oil and water. This eliminates the need to keep fresh eggs on hand.
The Butter Substitution
This is Chef Alan Tetreault's favorite tip for this mix: substitute the oil with butter for a homemade flavor and a finer-grain cake.
The conversion is straightforward — for every 1/3 cup of oil, use 1/3 cup of butter plus one additional tablespoon. The extra tablespoon compensates for the difference in fat content: oil and shortening are 100% fat, while butter is only about 85% fat. That additional tablespoon brings the fat level back up so the cake stays moist.
Baking Tips by Pan Type
Chef Alan Tetreault covers two approaches depending on the pan depth:
↪ Standard 2-inch pans
- Fill the pans about half full
- Bake at 325°F
↪ Deep pans (3–4 inches)
- Fill the pans about two-thirds full
- Use a heating rod (also called a heating core) in the center so the cake cooks evenly throughout
- Bake low and slow on the bottom third of the oven at 300°F
| Pan Type | Fill Level | Temperature | Notes |
|---|---|---|---|
| Standard (2") | Half full | 325°F | — |
| Deep (3–4") | Two-thirds full | 300°F | Use a heating rod; bake on bottom third of oven |
⚠️ Deep pans require lower heat and longer baking time. Rushing with higher heat will result in an overbaked exterior and underbaked center.
This tutorial is part of Global Sugar Art's library of free cake decorating videos by Chef Alan Tetreault. Browse all tutorials →
