Shame. I’d rather have liked the idea that HM Customs could be bribed with brownies. I wonder if it might work with the Revenue part of the organisation.
I exempted brownies from my prime directive, but I might try this.
All that melting & mixing…
I’ve never cared much for Angel Food Cake, but I can certainly see the allure of Betty Crocker AFC mix. Why go through all that trouble of beating a dozen egg whites to the proper consistency etc. when you can just add water to a mix and get the same result. I don’t blame her one bit. In fact, I applaud her.
@Miss_belle, my wife just read your post and is smiling ear to ear.
Odd man out, here. We make several “scratch” cakes that are little more work than box cakes.
Carrot cake, and its cousin chocolate carrot cake. Guinness chocolate cake. Sponge cake for birthday sheet cake. Lemon/yogurt or sour cream cake. They come together easily and taste “real”.
I’m right there with Dave on brownie mix. I have a couple of recipes for killer brownies, but why, when boxed is easy and good. The Godiva mixes are da bomb.
But for cakes? Nah, I’d rather just not have cake. They’re always tough and taste like chemicals. I can have a yogurt cake in the oven in no more time, and it tastes better.
And my grandmother was known across several counties for her angel food cake. She would come back and haunt me if I ever made one from a box. (She taught me how to make her recipe, so mine are as good as hers, according to my dad and my granddad before he joined her.)
If box cake mix (or packaged frosting) works for you, you do you…no judgment.
The only thing she adds to the box mix is vanilla and almond extracts. Her family loves it with sliced oranges. I wouldn’t dare suggest she make a angel food cake from scratch. Nor will I ever bake one. Why mess with a simple pleasure.
Now I want to bake a cake . I have never made one . I don’t even know what I need . I’m anticipating being on my knees looking through the oven door while baking .Sounds fun .
Also, if you’re me, those discrete ingredients have a tendency to turn to concrete.
I read your post out of order and out of context. All I could come up with for the initial letters was “Betty Crocker: A F’ing Cake! Mix!”
I have the opposite problem. Since I’m only on a given boat for a week or two, what the heck do I do with a five pound bag of flour? Too much of that sort of thing is a budget buster. I generally have $16.50/person/day to work with.
I was dissing my own baking, “concrete” as in “eating a sidewalk”
I hope you do!
Oh, didn’t we all! It was so good!
I couldn’t eat it as a skinny teenager, so I ate it as a pudgy teenager instead.
I’ve been told, about the frosting, that at least it has less sugar than Nutella.
I have not investigated that claim.
Yes! Cake baked from a boxed mix, covered with homemade frosting, was often dessert for Sunday dinner when I was a kid. We’d have dessert with dinner one day a week and Sunday was the big day.
I never made a cake from scratch until I grew up and left home. I tried box mixes with varying results now and then, but because I bake a cake so rarely now I prefer to mix my own.
Still, I see the appeal of a boxed mix. How I used to thrill to the possibilities of the cake mixes in the cupboard. We’d typically have a few varieties on hand when I was growing up. Those boxes held big promise for a modest price and manageable effort.
Sheet cakes, no icing was the rule in our house when I was a wee one. My mother, who worked, could whip one up from scratch no problem, but the time consumed to bake a layer cake complete with icing wasn’t on her agenda.
I still like no icing cakes.
The Godiva chocolate brownie mix is not bad. Not bad as in Panda Express is not bad for American Chinese fast food.
As far as box mixes go, it’s certainly better than most.
Before lockdown, I was known for my brownies. Everyone loved them. Little did they know that my helpers were Betty Crocker, Duncan Hines, and Ghirardelli (whichever was on sale) with a couple of teaspoons of vanilla added. I also would underbake them slightly. I don’t especially enjoy baking, so everyone was happy.
Ghirardelli Is the secret to my bonfire s’more recipe. Shhh. I’ve made hundreds on the road…and for parties. Homemade don’t work the same.