Tips and Tricks
Tips and Tricks
Creating your own version of cake:
1) Make our cake mixes as per directions using oil as the fat for a lighter, fluffier cake. Perfect for entertaining and holds up for special occasions better.
2) Make our cake mixes using applesauce in the amount directed instead of oil for a more moist cake. Stickier surface but if you like moist and a little denser cake, this is for you. This is also a healthier option for the fat in oil.
3) You can make our cake mixes lactose free as per optional instructions using alternative milk substitutes, oil or applesauce, depending on the texture you like.
4) You can make our cake mixes vegan using bananas instead of eggs as per optional directions and use milk substitutes, but use vegetable oil to lighten it up. Cake will be more dense and moist but tasty. Feel free to use your own vegan egg substitutes but it may change the consistency or texture of the cake.
1) If you have leftover cupcakes, scones, muffins, cookies, or desserts, they can be frozen for several months in an airtight container. You can freeze frosted cupcakes, scones, or desserts also if you flash freeze them first. To flash freeze, put cupcakes on a cookie sheet in your freezer with plenty of space and uncovered. Freeze for a few hours until frosting is hard. Then put in bags or airtight container.
When you are ready to eat them, take them out and let them come to room temperature. They thaw pretty fast – 30 minutes to an hour.
2) You can also make ahead unfrosted cupcakes and freeze in airtight container until ready to frost and serve. Makes getting ready for an occasion easy.
3) To lengthen the shelf life of your baking mix, store in a cool, dry place. You can store mix in the refrigerator, but let it thaw out before you bake it.
Reuse and recycle:
1) If you have left over frosted cake that is partially eaten, then throw the whole thing in a bowl, frosting and cake. Mix it all up together and form balls with a small scoop and flash freeze or push back into cake pan tight and freeze. After frozen, take them out. Pre portioned balls are ready to go. If you pressed into cake pan, cut into small squares. Melt some dipping chocolate of your choice in the microwave until smooth. Dip each ball or square into chocolate of your choice and set on parchment paper to harden. Voila! Homemade cake balls or ding dongs!
These can also be frozen again in an airtight container for later use.
2) Leftover dry muffins can be used in a French toast breakfast casserole. Use 6 muffins. Cut up each muffin into 4-8 chunks and lay into a greased small glass casserole dish. Cut up chunks of cream cheese as well. Mix 2 eggs, 3/4 cups half and half, 2 Tbsp. melted butter, and 1 Tblsp. maple syrup until combined. Pour over left over muffins and cover with plastic wrap. Refrigerate overnight and then bake at 325 degrees for 30-40 minutes until center appears set and edges are golden brown. Serve with maple, apple cider, orange, or blueberry syrup depending on flavor of muffins. Or serve with whipped cream. Yum!
3) Leftover dry muffins can also be used for a delicious substitute for bread in a bread pudding recipe.
4) Leftover banana bread or chocolate zucchini bread can be dried out a bit and then dipped in egg custard to make French toast. So good!