Yellow cake mix
Feb 1, 2015 | 7:51 am
#16
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Feb 1, 2015 | 10:01 am
#17
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Feb 1, 2015 | 10:28 am
#18
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No difference between any of the name brands, i.e, no difference between Betty Crocker and Pillsbury, or Pillsbury and Duncan Hines.
Feb 1, 2015 | 11:48 am
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Feb 1, 2015 | 12:13 pm
#20
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Feb 1, 2015 | 7:09 pm
#22
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My mother is diabetic, so when I was growing up, she'd have a small piece of cake, but wouldn't eat the frosting. She'd scrape that off, and I'd happily take that too.
Feb 1, 2015 | 7:10 pm
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Feb 1, 2015 | 8:25 pm
#24
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Her boyfriend wouldn't have liked that. 
I was referring strictly to the things that came in pink boxes from the Portuguese bakery in Fox Point that was on my cycling route. Angelfood with chocolate frosting for preference.
I was referring strictly to the things that came in pink boxes from the Portuguese bakery in Fox Point that was on my cycling route. Angelfood with chocolate frosting for preference.
Feb 1, 2015 | 10:12 pm
#26
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You know, it's really not all that difficult to make the cake from fresh ingredients. Reading the ingredients on the box sounds more like a science experiment than a dessert.
Feb 2, 2015 | 3:17 am
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I can't understand why someone would buy a box full of chemicals to make cake. It's so easy to make properly, and tastes like real cake if done properly.
Feb 2, 2015 | 6:49 am
#29
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I don't always have all of the ingredients in the house (I don't always keep flour and sugar in the house, because I don't often use them), but usually have a box or two of cake mix.
Feb 9, 2015 | 2:56 am
#30
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Here's a birthday cake I took in the office for my birthday last year. Unfortunately I didn't think of taking a 'crumb' shot after we had cut it but it was a double chocolate fudge cake with vanilla buttercream filling.
I've been asked to make a similar a few times for people so it couldn't have been too bad.
I can bake but I can't decorate so the chocolate fingers/smarties combo on the sides and top are a great solution and look quite impressive.
Last edited by Cassie55; Feb 9, 2015 at 10:06 am