An argument can be made for boxed cake mixes’ convenience. Anyone can enjoy its dump-and-stir method, whether they are a novice baker, an experienced expert in a hurry, or somewhere in between. While there is nothing wrong with occasionally seeking a little assistance from Betty Crocker, we don’t want anyone to discover that we used a short route. Fortunately, you can deceive anyone into thinking you spent the entire day in the kitchen creating a cake from scratch by using a few basic methods, techniques, and changes.
1. Include More Eggs
If you want to create better desserts out of your baked goods, add one more egg than the recipe calls for. The extra egg gives the batter more fat, which imparts a deeper, moister flavour and gives the batter structure for a more soft cake.
2. Swap out The Oil with Butter.
A neutral oil, like canola or vegetable, is typically called for in boxed cake mixes. Try replacing the oil with melted butter in a 1:1 ratio the next time. Your cake’s flavour will be enhanced by butter, and it will also have a harder, denser texture.
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3. Use Milk or Coffee Instead of Water
A richer, denser cake with a handmade flavour can be achieved by substituting whole milk for water in the recipe (one-to-one). Try substituting hot coffee for the water while making a chocolate cake. The heated liquid will assist the chocolate bloom while the coffee will intensify the flavour. The same is true of brownies from a box.
4. Use a Tonne of Mix-Ins
Add flavour enhancers to your baked goods, such as chocolate chips, sprinkles, chopped nuts, almond or vanilla extract, leftover candies, crumbled cookies, seasonal jams, or even soda, to make them more appealing.
5. Make It Quick
Not properly combining the batter when making boxed cakes is a common error. Whip the cake at medium speed for at least 3 minutes, or until the batter’s consistency and colour have changed, for the best results. Without any flour clumps, it should be thick, creamy, and light in colour. This will ensure that all the ingredients are thoroughly combined to produce a soft cake with a few crumbs.
6. Include Mayo or Sour Cream
You did read that correctly. Your batter will get more moisture and tang by being mixed with sour cream or mayonnaise. Utilize this trick with cornbread, chocolate cake, or sour cream yellow cake.
7. Add the Pudding Mix Immediately.
Try adding a packet of instant pudding mix to your batter the next time you want to disguise the taste of boxed mix. The flavour is enhanced while the cake is kept incredibly soft and moist. Beyond combining vanilla cake mix with vanilla pudding, there are many other flavour combinations. Use butterscotch pudding with chocolate cake mix, lemon pudding with white cake mix, cheesecake pudding with carrot cake mix, or even red velvet pudding with chocolate cake mix. To try out this method, follow this easy recipe.
8. Drizzle Simple Syrup Over Cooled Cake.
To assist seal in moisture, professional bakeries brush cooled cake layers with simple syrup (just water and sugar, cooked until the sugar has dissolved). The flavour-enhancing liquid penetrates into the cake’s cracks and fissures, keeping it moist. If you accidentally overbaked your cake and it came out dry, this approach will still work. Here is a short guide on how the experts do it.
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9. Create Your Own frosting.
To avoid the toxic flavour of canned frosting, make your own buttercream instead. You’ll be astonished at how quickly it comes together and how it transforms your cake. You can make a fluffy, creamy, and delicious frosting that tastes as if it came from a bakery with just four basic ingredients. Use premium butter and pure vanilla essence for optimal results.
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