It’s like this. I am a fan of the cake mix. I usually ‘tinker’ with the recipe, but it means I can have a cake baked very quickly with no weighing and measuring, which is great when you are in a hurry or you just don’t fancy the mess. So now you know my secret.
The other day, knowing I had to make a cake for uncle Adam’s birthday, I fished around to see what I had. I made up a brownie mix according to the instructions and added a teaspoon of Camp Coffee, a handful of chocolate chips and some broken pecan nuts. Then I spread the mixture into two small round tins (they are both from children’s baking sets so are probably 4- and 6-inches) and bunged in the oven.
Whilst they were cooking, I made a plain sponge mix, adding a teaspoon of vanilla and using half-milk-half-water instead of just the water the recipe called for. I then poured this over the brownie that had been baking for 10 minutes and put it back into the oven until gold and dome-shaped.
For the icing, I mixed equal parts Bonne Maman Caramel Spread to Betty Crocker Vanilla Buttercream and put in the fridge. Finally, once everything had cooled, I put the larger cake on my cake plate and poured over half the icing. I then added the smaller layer and did the same. Because of the heat (weather, not cake) the top layer started sliding so I wedged it in place with birthday candles that are on skewers. And that’s it: how to celebrate the last year of your twenties!
Yummy this looks so good. I need to try it soon.
Love your blog
Check out my food blog if you haven’t already 🙂
http://www.thedailysmash101.blogspot.com
This looks great! Thanks for linking this to Things I’ve Done Thursday!
You know I have to try it out. I’ll report back! x
*waits impatiently*
After reading lots of Anerican cookery books I have also got a bit of a fascination with cake mixes! They seem to heavily rely on yellow and white mixes. This makes me think they must be decent quality? Some books rely on them entirely?! How have you found the general quality?
Like you Rachel, I end up reading a lot of recipes that basically call for cake mix. I happen to think that they are OK. I really like the Betty Crocker Devil’s Food Cake one: it creates a dense moist cake. But they are expensive. The Tesco value plain sponge mix costs about 20p and is alright if you add your own bits: milk to make it richer, flavouring etc. A friend of mine does professional catering and sis of a similar opinion.