Tips And Tricks To Making Boxed Cake and Brownie Mixes Taste Homemade

Tips And Tricks To Making Boxed Cake And Brownie Mixes Taste Homemade


Everyone loves a good cake, or a delicious brownie, but quite a few people can be intimidated by making a  (or just baking alone) recipe from scratch based on all the measurements and “work” that can go into just cake. 
Which is why many choose to use box mixes for a shortcut or just because they don’t have time. This post is to help those who use boxed mixes make them taste homemade. Everything below are tips and tricks used by friends, family and myself when using a boxed mix. 

**Some of these changes may alter the cooking time of the cake

  • Sift the mix, this allows all of the ingredients to get recombined after sitting on a shelf, in a box, for who knows how long 
  • Oil vs Butter Now when it comes to using boxed mixes it should always be a 1:1 ratio of whatever fat you use, but changing out the oil for butter that has been melted, then cooled, can make a delicious difference 
  • Water vs Milk, Cream or buttermilk, use a 1:1 ratio when it comes to replacing the liquid measurement. The milk or cream adds extra moisture and tenderness to the boxed dessert
  • Add-ins whenever you want to add something to the batter (nuts, candies, dried fruit, ect.) always toss the add-ins with the dry mix first. This prevents your add-ins from just dropping to the bottom of the cake and allows them to be spread Evenly throughout the dessert
  • Jams/jellies, (for white, yellow or lemon cakes) you can always add jam/jellies to the cake, about 1/4-1/2c that you have softened by microwaving for about 15-30 seconds and stir until it’s pourable. When the batter is in the pan drop spoonfuls or pour throughout the cake in lines or circular motion. Use a butter knife and use it to swirl the jam, making a design. Bake as directed 
  • Separate eggs. In one bowl whip the egg yolks until light yellow in color, add to the batter. In another bowl whip egg whites(making sure they’ve come to room temperature) until stiff peaks form, then fold into batter, doing your best not to deflate the egg whites *this may add about 5-10 minutes to the bake time*
Start Baking! More additions to come.

Comments

Post a Comment

Popular posts from this blog

Mrs. Fields Chocolate Chip Cookies *Updated*

This recipe was given to my mom by a close family friend. I’ve tweaked it and changed some ratios on add ins and other things, so enjoy!  Here is the story it came with: "A woman from the American Bar Association called Mrs. Fields Cookies and asked for the recipe. She was told there was a "two-fifty" charge for the recipe. She assumed it was $2.50, and charged it to her Visa. When she received her statement and discovered that it was indeed "two-fifty"; Two HUNDRED and Fifty dollars. In order to get her money's worth she is passing it on to everyone. Make a copy and give it to a friend with a blessing."  Mrs. Fields Cookies Preheat oven to 375 degrees  2 cups Butter, room temperature  2 cups Sugar 2 cups Brown Sugar 4 eggs, room temperature  1 tablespoon of vanilla  3 1/2 cups flour 6 cups ground oatmeal  (put small amounts into a blender and blend until it turns to powder. Measure first, then blend) 2 teaspoon salt 3 teaspoon baking powder 3 teaspoon
Read more

Banana Muffins With Crumble Topping

Image
Banana Muffins With Crumble Topping  Serves 12   *Very important note*  Spray the muffin tin, (or liners) prior to putting batter in them.  *Tip*  Use a 2 oz ice cream scoop for even muffin sizes and equal baking times   Muffins  Dry Ingredients   3 Cups All Purpose Flour  2 Teaspoons Baking Soda  2 Teaspoons Baking Powder  1 Teaspoon Salt  1 1/2 cup sugar  Nuts *Optional (Pecans Were Used In This Recipe)   Wet Ingredients  5-6 Ripe Bananas, Very Ripe   2 Eggs, Lightly Beaten  2/3 Cup Melted Butter, Cooled   1 T Vanilla Extract   Crumble Topping   2/3 Cup Brown Sugar  1/4 Cup Flour  1/4 Teaspoon Cinnamon  2 Tablespoons Butter, cold Vanilla, To Taste  Directions  Crumble  In a bowl combine the brown sugar, flour, cinnamon, and salt  Add butter and with a fork or fingers, combine the two, having various sized clumps makes the perfect crumble. Set aside Directions  Preheat oven to 325 degrees  Spray/butter muffin tins (see note*)  In a bowl combine the dry ingredients, (except sugar) mix
Read more

Danish Coffee Cake

Danish Coffee Cake This is a pastry that is made year round, and is absolutely amazing. It has an almond flavored glaze and is flaky and perfect for breakfast, dessert or just to have around when you need something sweet. It’s great for any occasion, as well. A family favorite in our house, especially when we have family over for the holidays Ingredients  Coffee Cake Ingredients Base layer    1 cup flour  1 tablespoon water 1/2 cup butter (cold) *cutting the butter up and then putting the pieces in the freezer for about 15 minutes helps the butter pieces stay cold, resulting in a good flaky layer Directions  Combine ingredients with a pastry blender (like you would be making a pie crust) *If you do not have a pastry blender, you can use two knives and cut the butter into the flour drizzling in the water* Top layer 1 cup water 1 cup flour  1/2 cup butter  3 eggs  1/2 teaspoon almond extract   Directions  Preheat oven to 350 degrees  Top Heat water and butter in a saucepan. Bring to boil
Read more