The Absolute Everything Blog - BAKING MIX REVIEW
"I go on a lot about Jordan Rondel, The Caker. She's a big deal to me. All you have to do is type in "The Caker" in the search bar of this blog and you'll get an idea of how much of a fan girl I am. I wouldn't say I would share a Grammy for Record of the Year with her by breaking the statuette in half, but I'll consider it.
When she first started, I think she was the only one commercially baking with almond flour, coconut oil, almond milk, and spelt flour. The health food/clean eating craze was only a bare glimmer in the food trend horizon. However, I really fell for the styling of her cakes. She made baking look appealing in a modern, fresh, and undone way. As a person who considers fondant the devil and piped icing a bit twee, her approach spoke to me.
I confess that I have almost abandoned making her cakes and cookies from scratch in favour of her cake mixes. That's because they taste just as good! I don't like to turn up to family and friend's houses empty-handed and usually bake or bring along wine, or flowers. These cake mixes have now made it so easy to be a good guest. It takes maybe 15-20 minutes from opening the box to chucking the mix in the oven. Once the cake is baked and cooled, it takes perhaps another five minutes to make the icing or glaze. I also buy the mixes as gifts for friends. In the box, you get a pack of dry ingredients for the cake mix, a pack of dry ingredients for the icing, instructions, and pre-cut baking paper for your tin. Sometimes you'll also get a pack of pistachios or freeze dried raspberries depending on the cake mix you've chosen. You provide the wet ingredients and fruit (usually milk and butter or preferred vegan alternatives).
My favourites from the range are the Lemon Plum Cake and the Coconut Raspberry Cake. I made the Lemon Plum Cake at Christmas using tinned Watties Doris Plums. It was moist, tart, and sweet. I've made the Coconut Raspberry cake many times for afternoon tea and dessert. I love the texture of the coconut mixed with the tartness of the raspberry. Most recently, I made the Pear, Ginger and Pistachio cake for Valentine's day. The cake is earthy and almost savoury rather than sweet and tart. The ginger glaze brings subtle warmth. It's more an afternoon tea cake rather than a super decadent treat. Perfect with greek yogurt."
REPOSTED FROM THE ABSOLUTE EVERYTHING