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Happy food carnival day!
I decided my first post was way too boring, so this is the fun half of my contribution.
Basically, it's a whole collection of ways to adulterate packet cake mixes until they are unrecogniseable as packet cakes, starting with the classic from my student days - Tim Tam Cake.
Enjoy!
I decided my first post was way too boring, so this is the fun half of my contribution.
Basically, it's a whole collection of ways to adulterate packet cake mixes until they are unrecogniseable as packet cakes, starting with the classic from my student days - Tim Tam Cake.
Enjoy!
no subject
Date: 2012-05-02 05:31 pm (UTC)The parts about substituting wet stuff and dry stuff etc are very helpful even for us stodgy low-carb types who use 'biscuit mix' instead of sweet cake mix and add dull veg stuff instead of fun sweet stuff. ;-)
no subject
Date: 2012-05-02 10:30 pm (UTC)(though I must confess I'm not 100% sure what biscuit mix is - I gather it is a bit like what I'd think of as a scone mix? Butter, flour, a little milk to bind, and don't overknead, yes?)
I'm glad you enjoyed the post, anyway!
no subject
Date: 2012-05-03 12:32 am (UTC)What I mean is a US mix also sometimes called 'pancake mix' or 'all purpose baking mix'. It contains flour, baking powder, a little oil, salt of course. A popular brand here is 'Bisquick'. If you just add water, you quickly get a decent, well-risen light bread product. Depending on how much water, it can make pancakes/flapjacks or fluffy dumplings or muffins or cake (if you add sweetening).
https://www.google.com/search?sourceid=chrome&ie=UTF-8&q=%22all+purpose+baking+mix%22+ingredients
It sometimes has odd stuff in it, but I go ahead and use it for various purposes anyway. When I use it for something like Swedish egg pancakes, they come out too puffy and dry, but are dependable. Also it makes dependable tempura batter.
no subject
Date: 2012-05-03 02:15 am (UTC)no subject
Date: 2012-05-03 04:53 am (UTC)