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Cake Mixes from Scratch and Variations

Reviewed: Jul. 4, 2012
For Independence Day, we decided to make a cake -independent from a box! (we also forgot to buy cake mix and my kiddos were begging for a cake) We made the yellow cake, substituting Saffron oil for the shortening and added a bit more milk (soy milk, actually). The cake fit in one 9" pan and needed about 33 mins in my electric oven (I lowered the heat to 325 after 28 mins) Topped it off with icing from scratch (no-egg butter cream, which was awesome) and it was huge hit. Denser than the typical box cake, but delicious! We're never going back to the box!!
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Jif® Peanut Butter Blossoms

Reviewed: Dec. 23, 2011
My first time and very easy and fun to do with kids. I used butter rather than Crisco, 50% wheat/white flour mixture, soy milk. Didn't roll in sugar and used Rolos rather than Kisses-put them in the freezer for 15 mins so they don't melt. 8 minutes did the trick. Sweet and tasty!!!
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Royal Icing I

Reviewed: Dec. 4, 2011
Great glue and icing for our gingerbread house!! I read other reviewers thoughts and used 3 large egg whites and 4 cups of confectioners sugar, 1 tsp vanilla and a dash or two of cream of tartar. PERFECTION. And the first time too!! (to pasteurize egg whites- slowly stir the egg whites with a whisk over a double boiler until they are warm to the touch but not too long!!)
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