Cake mix is a convenience food I buy, especially when it goes on sale. The delicious and effective chemicals in them give results I haven’t been able to duplicate by scratch. I’m sure it’s because I’m impatient and don’t separate eggs, or combine dry and wet ingredients separately.
It is probably also because I insist on using home ground whole wheat flour in everything I make from scratch. It’s really not good in cake….especially when compared to the box variety. It makes no sense I know. Using white cake flour would be a step up from going full force into a box mix. I’m a woman. I don’t have to make sense.
I’ve watched Cake Boss competitions where he criticized the contestants for cupcakes that tasted like they came from a box mix. “Blech, what did you do? Use a box mix?” I don’t understand the level of cake he’s on. Read more