so? I did a shoot recently using two things I have never used before. A substance I have never used and a big ol machine I have never used! Of COURSE I had to use it for the first time, on camera---kinda like facebook. If you didnt post it on facebook? it never happened, right? ( I never use fb anymore...haha) anyway!
So? I mixed this batter I had never used and decided to mix it as it says on the box...because the batter itself was what I wanted to try. So? I felt it was important to do.
I will say there was a big difference! Now? I am going to have to try it with regular cake batter and color!
It included eggs, oil and water.....the oil you could very well tell. You could smell the oil (I used a peanut oil we have a large container of that I use for shoots) and it is potent. The slimy part was even more slimy with the eggs. It was definitely thicker but? It was mixed with less water.
Im considering (even though it is more expensive) trying this with regular cake batter and a new cake batter I have found here recently so I can see the difference. Make a bucket of regular and a bucket of properly mixed....
So? My question is? Do you all do this regularly? I typically use one box of cake batter and 2 cups water. Makes a nice, pourable substance.
If you do? or if you are a chef like my good friend (we will call him J) do you think I should maybe do a scene where I test out both? See which one I like better?
What is the chemistry behind this? Is it just- oil is shinier-eggs create shine and plumpness of the batter. Is it really necessary to use those things with all cake batter fun or just maybe SOME particular cake batters you purchase (lets say black forest cake or something (never done that but sounds fun!) would mixing it proper give the best experience of it?
anyway-it opens a lot of questions, I suppose.
if you have done this? What was your experience? Which did you prefer? Do you think its necessary all the time or maybe for just some particular cake or cupcake mixes?
I DO know that I tried brownie mix with just water and I was not happy with results. NOw? I feel like If i mix it properly? it will be a whole new world!
anyhooo---just some food for thought. hardy har har!

I just use water when I get mess ywith cake batter. Not using oil is so I have an easier time cleaning up and I never use eggs becasue of food poisoning. (Potential)

The types of cake bater I've used have varied from your run of the mill vanilla and chocolate, to Red velvet and apple and cinnamon cake. The latter was a joy since the apple was a puree and it smelled so nice.

Everything I do and have done has been small scale. Not enoguh to fill my boots let alone cover my body.

Wish you luck though with your endeavour.

I've never used from-the-recipe cake batter for slime--though I use cake batter as my base (if you will) of choice. My water to mix ratio is 1:1 for pies, so 2:1 sounds about right for pouring slime.

The straight mix and water combination gives a really good result and is super easy so I've never really had the desire to do the full recipe. And as Pleaserbootsboy mentioned, I've heard hair cleanup is harder with the real recipe.

No. I use a can of fizzy drink per packet and it works fine. Sticky with the sugar in the drink but washes off with no residue. See my video Mind you all the disadvantages of doing it right just make it more sexy, risky, hard to clean and so more fun?

We always used plain water with nothing else added, for good results. Occasionally we'd add food coloring in to white cake mix.

If you are introducing someone to WAM I recommend using hot tap water for the mix. It just feels better - by the time you get down to business it will be just warm. Stick a hand in to test. If we were mixing a lot, like a couple of buckets full (using the Home Depot type buckets) we'd make them beforehand, fill the buckets with the batter, then place them in a warm or warm-hot tub of water. That way you can have them ready when the mood strikes later on. We'd mix them, go upstairs and put on sexy or mess-ok clothes, have a drink of wine or two, and then the fun began. We definitely enjoyed dunking. We also have a video that no one but us will ever see.

Jayce, you may remember us. We sent you some sexy clothes to be trashed.

HI Jayce. I use cake batter from the box (Betty Crocker, Duncan Hines, Pillsbury, etc. I follow the directions on the box. Cake mix, water, eggs and vegetable oil. Everytime it has been perfect, with great pouring. Everytime except once, that is. LOL! Afterwards, I finally figured out why it had the consistency of brownie batter (not sayin anything is wrong with brownie batter, but it was much thicker). That time I forgot to add the eggs. HA! Never again. If I want cake batter and its pourable effect, then I definitely use the eggs.

Also, as my mama always said, a cake is not a cake without frosting. I use RTS frosting out of a can. And for 2 cans of frosting I add 1/3 cup of water a little at a time. This makes the frosting much thinner and perfect for pouring. It makes a really great touch for adding after the cake. I grab a handful or two and smear it on my messed up face, and then pour the rest over my head.

Jayce shines the Bat Signal and I've got to reply, right?

The eggs and oil in cake batter are really only necessary in the baking process, as they provide structure, moisture, and a tender crumb to a finished cake. For recreational purposes, you'll get more sheen and viscosity with the eggs and oil, but that will lead to a thicker batter that doesn't pour as loosely as you may want. Also, most boxed cake mixes have some percentage of hydrocolloids, which act as stabilizers and fat replacements. The thickness will likely be compounded by the addition of fat and protein. With just water, you can have a little more control over the final texture without potentially overmixing.

All that to say, I think you should mix up some samples, don a lab coat and a clipboard, and film a scene where you dump it on one of your HoM ladies!

Opens 15kg bag of Bakel cake mix.
Half -fill 12L plastic bin with cake mix, making small channel down the middle.
mix water slowly, dragging the mix to the channel so the water gets in the bottom of the bin.
continue adding water (use mixer drill bit and drill to mix contents smoothly).
(mix it with hand if you want to get dirty straight away)
mix until you get correct consistency, adding water to make it thinner or more mix to get thicker.

heavy and thick vs thin and watery.
sift the mix as you add water if you want perfectly smooth.

I did some cake batter proper and the pouring was great---the consistency was great and you are correct-the sheen is nice! like i said, though. The oil we keep for wamming? was a giant container of peanut oil we found at like? harbor freight or something....lol. it does not taste the best. or smell the best. so? other than that? It was fine! I used it on top of whipped frosting so? It was a little hard to catch a full feel but? It was nice.
I feel like brownie batter SHOULD be mixed proper bc i have tried it before with just water? and it is way too thin and does not look good...you have to add double the batter and it still doesnt have that deep deep brown/black mix like brownies should.
anyhoo!
I swear I was thinking EXACTLY THAT idea for a video! with the clear eye wear and jacket and all to test out all the different consistencies and additives to cake batter and all! Great minds think alike!
maybe we can do that as our next custom together! that would be so fucking fun!

thank you for giving us the lowdown with the big smart words....that you KNOW i dont have...since you know me well. hahah! So cool to have a chef as a friend!

thank you all! and typically? yes- I have always used one 15 ounce box of cake batter with 2 cups hot water or cold. doesnt matter. it is pourable and has a good thickness to it
if you are filling pies with cake batter mix? I would go for 1 cup per box (and it will be pretty thick) add another 1/4 of a cup if your mixer is wanting to mess up on you.

I always use a drill so I typically dont have that issue unless im mixing the mystery substance! that stuff will make my plug up drill get super hot!!! whew!

I would just skip the eggs for fear of food poisoning and add a little bit more oil than called for in the recipe always worked great for me!