Discover Sixty-Five: May 2022

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KITCHEN KAPERS #5 by Annette Gallatin Have you ever wondered: What is the difference between white and yellow box cake mixes? A yellow cake mix like the ones made by Betty Crocker, Pillsbury etc. use whole-wheat pastry flour and either egg yolks or whole eggs. For a white cake mix, they use ordinary all purpose flour and only egg whites. A base cake made from a yellow cake mix is richer, moister, and more full-bodied compared to one made with a white cake mix. What is the difference between a ‘yellow cake mix’ and a ‘butter yellow cake mix’? Simply put, the ingredients in a butter yellow cake mix are required to include actual butter in the dry mix in order to call that cake mix “butter yellow”. A regular yellow cake mix can be made by the company using any type of fat. They typically use some kind of vegetable oil. If you like a buttery flavour, look for the word “butter” in the name on the cake mix box. What flavour is yellow box cake? If the box says “yellow” or “French Vanilla” cake mix, it tastes more-or-less like vanilla and is usually achieved by using artificial flavouring. Does yellow cake taste differently than white cake? A regular white cake mix tastes a bit like vanilla but lacks the depth of flavour that a yellow cake mix has because it does not contain egg yolks. What flavour is red velvet? Red velvet cake tastes like very mild cocoa with a slightly tart edge. It’s usually frosted with cream cheese frosting which is its most dominant flavour. Perhaps even more important than the taste is the texture: smooth, soft, tender and light, with that creamy icing. What can I substitute for eggs in a cake mix? In a pinch? When a recipe calls for eggs, you can substitute 1 tbsp of mayonnaise for each egg. This doesn’t apply to a sponge cake, Unlike many classic cake recipes that are composed of mostly flour, sponge cakes are primarily made with eggs and call for less sugar and flour. You need the eggs. What can you add to a box cake mix to make it taste better? Most box cake recipes call for vegetable or canola oil. The only trouble is, these oils have almost no flavour. Replace the oil with an equal amount of melted butter (and a pinch of salt if using unsalted butter), to boost richness in a cake mix cake. Add a touch of mayo. You don’t usually see the words mayonnaise and dessert side by side,but keep in mind that mayonnaise is oil and eggs. So you can add a dollop of mayo (two tablespoons is perfect) to any cake mix, and you’ll instantly see an improvement in the texture. Mayo makes cake mix cake incredibly luscious and homemade tasting. Add an Extra Egg There aren’t a lot of things out there that beat a nice and rich cake crumb. Boxed cake mixes tend to be lighter in consistency, but if you’re looking for that thicker, moist cake, then all you have to do is add an extra egg. Prepare to be shocked and amazed at the difference one extra egg will make when you bite into that rich cake. Raid your cabinet There’s no secret to making a great cake. You can add anything you want, and so long as you like the ingredients, you’ll get a good end result. So raid your cabinet and add any flavourings you want to your mix: spices, extracts (like almond, orange, lemon, rum), nuts, chocolate or butterscotch chips, and bananas will always elevate your cake mixes. Remember: except for vanilla, add only one of those choices at a time per cake unless you’re sure of the result you’ll get. 10 May 2022 Discover Sixty-Five email: seniors@pennywiseads.com
Replace Water with Dairy The average cake mix calls for the most boring of liquids: water. Instead of using water, use a dairy product. Replacing the water with milk will make your cake taste homemade, while using buttermilk will make it rich and creamy. Just replace the water with the same amount of milk, and a little bit more buttermilk if that’s what you’re using (buttermilk is so viscous, you need to add more liquid than the recipe calls for). I also like to use sour cream (14%fat) instead of water in a cake mix. Fat is flavour, and sometimes there’s just that little bit of sour cream waiting in the fridge…use it to replace the same amount of water in the cake mix recipe. Yum! Break Out the Coffee Coffee is another prime replacement for water in your cake mix (use the same amount of coffee as you would water). Because coffee and chocolate is a match made in heaven, this is a must-try hack for a chocolate cake mix, but it also gives a nice taste when used with a basic yellow cake. Use Your Favorite Soda Adding soda to cake may sound bizarre, but it really does amplify the flavour tremendously, without being overbearing. You can replace the water with a dark soda, like Coca-Cola and Dr. Pepper (especially in a dark cake mix), but a fruity, citrusy soda will also make for a delicious cake. Replacing Eggs in your Cake Mix Recipe You’re out of eggs! Or, you need to avoid eggs due to egg allergies, or for personal health, environmental or ethical reasons...However, eggs serve several purposes in baking. Without them, baked goods might be dry, flat or flavourless. Fortunately, there are plenty of egg alternatives. Applesauce is a puree made from cooked apples, often sweetened or flavoured with other spices like nutmeg and cinnamon. Using 1/4 cup of applesauce can replace one egg in most recipes. If you’re re-placing two or three eggs with apple-sauce, add an extra ½ - 2 teaspoonful of baking powder to the batter, as fruit purées tend to make the final product denser than the original recipe. It’s best to use unsweetened applesauce. If you’re using a sweetened variety, you should reduce the amount of sugar or sweetener in the recipe itself. Mashed banana is another popular replacement for eggs. The only downside to baking with bananas is that your finished product may have a mild banana flavour which is a bonus if you’re making banana bread. Other pureed fruits like pumpkin and avocado work well and may not affect the flavour as much. Whichever fruit you choose to use, you can substitute 1/4 cup (65 grams) of purée for each egg. Baked goods made with pureed fruits may not brown as deeply, but they will be very dense and moist. This works best for cakes, muffins, brownies and quick breads. What is the purpose of using boiling water in chocolate cake? Pouring boiling water on the cocoa you’re using is called “blooming the cocoa”. It’s then stirred well to break up any lumps and left to sit for a minute or two. The cocoa powder dissolves, which thickens the liquid and releases the cocoa’s flavor particles (similar to what adding boiling water to ground coffee does). Use the amount of liquid the recipe calls for to bloom the cocoa. Using hot water to “bloom” a chocolate cake mix: Add the amount of water the recipe calls for but use hot water. It makes it taste chocolate-ier. Hot water allows the cocoa in the mix to “bloom” or, develop its flavor. That chocolate has been sitting in the box for a while – this will wake up the flavor! ~ AG Have a question or are you looking for a particular baking hack? Write Annette here seniors@pennywiseads.com and we’ll get the question to her. Call Kaslo,1-800-663-4619 Discover Sixty-Five May 2022 A 11
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