ChatterBank1 min ago
cake in a box
6 Answers
just tryng the new bake in a box cake - rasberry and white choc, it said cook for 40 mins I'm now up to 1 hr 10 its still not done ahhh
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Hi C - saw the little blighteres recently and thought no way............even a s/market ready baked cake is cheaper (although it has so many additives, chemicals and 'flavour improvers') so where is the advantage...
Comparison of the chocolate version - Chocolate cake in a Box in Sainsburys - �2.39.....
Sainsburys own brand Choc cake mix, in a packet - 39p......
And if you make your own version, i.e. no 'mix in a packet', you miss out on 4 or 5 E numbers, additional veg oil (which though labeeled veg is likely to be palm oil so takes the place of the rainforest.....), and ingredients of dubious origin.
Be interested to know how yours turns out and if it has any resemblence to what it descibes on the 'box' in terms of texture and flavour..hope it is ok for your sake though!
The longer cooking time may be dependent on the position in your oven and if your oven thermostat is accurate..
Comparison of the chocolate version - Chocolate cake in a Box in Sainsburys - �2.39.....
Sainsburys own brand Choc cake mix, in a packet - 39p......
And if you make your own version, i.e. no 'mix in a packet', you miss out on 4 or 5 E numbers, additional veg oil (which though labeeled veg is likely to be palm oil so takes the place of the rainforest.....), and ingredients of dubious origin.
Be interested to know how yours turns out and if it has any resemblence to what it descibes on the 'box' in terms of texture and flavour..hope it is ok for your sake though!
The longer cooking time may be dependent on the position in your oven and if your oven thermostat is accurate..
http://www.kraftfoods.com/recipes/CakesPiesChe esecakes/CakesLayer/WhiteChocolate-RaspberryCa ke.html
White Chocolate-Raspberry Cake
1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, chopped
1/2 cup (1 stick) butter or margarine
1 pkg. (2-layer size) white cake mix
1 cup milk
3 eggs
1 tsp. vanilla
White Chocolate-Cream Cheese Frosting
2 Tbsp. seedless raspberry jam
1 cup raspberries
PREHEAT oven to 350�F. Grease and flour 2 (9-inch) round cake pans; set aside. Microwave chocolate and butter in medium microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted; cool slightly.
BEAT cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. Pour evenly into prepared pans.
BAKE 25 to 28 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes; remove from pans. Cool completely on wire racks. Place 1 cake layer on serving plate; spread with layers of 2/3 cup of the White Chocolate-Cream Cheese Frosting and the jam. Cover with remaining cake layer. Frost top and side of cake with remaining frosting. Top with raspberries just before serving. Store in refrigerator.
White Chocolate-Raspberry Cake
1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, chopped
1/2 cup (1 stick) butter or margarine
1 pkg. (2-layer size) white cake mix
1 cup milk
3 eggs
1 tsp. vanilla
White Chocolate-Cream Cheese Frosting
2 Tbsp. seedless raspberry jam
1 cup raspberries
PREHEAT oven to 350�F. Grease and flour 2 (9-inch) round cake pans; set aside. Microwave chocolate and butter in medium microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted; cool slightly.
BEAT cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. Pour evenly into prepared pans.
BAKE 25 to 28 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes; remove from pans. Cool completely on wire racks. Place 1 cake layer on serving plate; spread with layers of 2/3 cup of the White Chocolate-Cream Cheese Frosting and the jam. Cover with remaining cake layer. Frost top and side of cake with remaining frosting. Top with raspberries just before serving. Store in refrigerator.
White Chocolate Raspberry Fantasy Cake
4.00 large eggs, divided
414.03 ml all-purpose flour
14.79 ml lemons, zest of, finely shredded
9.86 ml baking powder
1.23 ml salt
85.05 g good quality white chocolate, chopped (such as Lindt)
177.44 ml half-and-half
78.78 ml margarine or unsalted butter
236.59 ml granulated sugar
4.93 ml vanilla
236.59 ml fresh raspberries or sliced strawberries
44.37 ml raspberry liqueur or raspberry extract
78.78 ml seedless raspberry jam or strawberry jam, at room temperature
59.15 ml powdered sugar, to dust
118.30 ml fresh raspberries
Frosting
113.40 g good quality white chocolate, chopped
354.89 ml heavy cream
14.79 ml cold water
2.46 ml plain gelatin powder (such as Knox)
44.37 ml granulated sugar
White Chocolate Curls
113.40-170.10 g white chocolate, at room temperature
CAKE:Separate eggs and place egg whites into a large mixing bowl & set aside; place yolks into a small bowl & set aside.
Combine flour, lemon zest, baking powder, & salt; set aside.
Melt the 3 ounces chopped white chocoalte with 1/4 cup of the half n half in a small pan over very low heat, stirring constantly, until the chocolate begins to melt- immediately remove from heat & stir until smooth.
Stir remaining half n half into the chocolate & let cool.
Cream margarine/butter with granulated sugar on high speed until soft & fluffy. Beat in vanilla.
Add egg yolks, one at a time, beating well after adding each.
Alternately add the flour mixture and the chocolate mixture, beating on medium-low speed after each addition, just enough to combine (don't overbeat).
Beat egg whties on high speed until stiff peaks form . Gently fold the egg whites into the batter, then spread into 2 greased and floured 8" round
4.00 large eggs, divided
414.03 ml all-purpose flour
14.79 ml lemons, zest of, finely shredded
9.86 ml baking powder
1.23 ml salt
85.05 g good quality white chocolate, chopped (such as Lindt)
177.44 ml half-and-half
78.78 ml margarine or unsalted butter
236.59 ml granulated sugar
4.93 ml vanilla
236.59 ml fresh raspberries or sliced strawberries
44.37 ml raspberry liqueur or raspberry extract
78.78 ml seedless raspberry jam or strawberry jam, at room temperature
59.15 ml powdered sugar, to dust
118.30 ml fresh raspberries
Frosting
113.40 g good quality white chocolate, chopped
354.89 ml heavy cream
14.79 ml cold water
2.46 ml plain gelatin powder (such as Knox)
44.37 ml granulated sugar
White Chocolate Curls
113.40-170.10 g white chocolate, at room temperature
CAKE:Separate eggs and place egg whites into a large mixing bowl & set aside; place yolks into a small bowl & set aside.
Combine flour, lemon zest, baking powder, & salt; set aside.
Melt the 3 ounces chopped white chocoalte with 1/4 cup of the half n half in a small pan over very low heat, stirring constantly, until the chocolate begins to melt- immediately remove from heat & stir until smooth.
Stir remaining half n half into the chocolate & let cool.
Cream margarine/butter with granulated sugar on high speed until soft & fluffy. Beat in vanilla.
Add egg yolks, one at a time, beating well after adding each.
Alternately add the flour mixture and the chocolate mixture, beating on medium-low speed after each addition, just enough to combine (don't overbeat).
Beat egg whties on high speed until stiff peaks form . Gently fold the egg whites into the batter, then spread into 2 greased and floured 8" round
-- answer removed --
continued from previous post.......
Gently fold the egg whites into the batter, then spread into 2 greased and floured 8" round baking pans.
Bake in a preheated 350 F oven for 25-30 minutes or until a toothpick inserted in the center tests clean.
Let cake cool in pans on a wire rack for 10 minutes, then remove from pans and let cool completely.
In a small bowl, combine 1 cup of the berries and raspberry liquer or extract, place covered in frdige until needed.
CURLS: Using a veggie peeler, carefully drag the peeler across the broad surface of the bar of white chocolate over sheets of wax paper- curls of peeled chocolate will fall.
Carefully arrange in a single layer in an airtight plastic container and chill (amount you make is up to you- you will want enough to completely cover the top of the cake at least).
FROSTING:.
Have ready a chilled mixing bowl and chilled beaters.
Combine 1/4 cup cream and the white chocolate in a small pan and heat over very low heat, stiring constnatly, until starts to melt; remove from heat and keep stirring until smooth.
Let cool completely.
Have a small pan heating to a boil (just a few inches of water).
Combine cold water and gelatin powder in a 1-cup glass measure and let stand 2 minutes.
Place measuring cup into the boiling water (wear kitchen mitts) and heat and stir until gelatin is dissolved (or place in microwave for a few seconds until dissolved).
Using the chilled bowl and beaters, whip the remaining 1 1/4 cups cream and sugar on medium speed, while gradually drizzling in the gelatin mixture.
Beat until soft peaks form.
Continue beatin, while adding the cooled chocolate mixture, this time beating until stiff peaks form- do not overbeat.
Use imeddiately to frost cake.
continued in next post..........
Gently fold the egg whites into the batter, then spread into 2 greased and floured 8" round baking pans.
Bake in a preheated 350 F oven for 25-30 minutes or until a toothpick inserted in the center tests clean.
Let cake cool in pans on a wire rack for 10 minutes, then remove from pans and let cool completely.
In a small bowl, combine 1 cup of the berries and raspberry liquer or extract, place covered in frdige until needed.
CURLS: Using a veggie peeler, carefully drag the peeler across the broad surface of the bar of white chocolate over sheets of wax paper- curls of peeled chocolate will fall.
Carefully arrange in a single layer in an airtight plastic container and chill (amount you make is up to you- you will want enough to completely cover the top of the cake at least).
FROSTING:.
Have ready a chilled mixing bowl and chilled beaters.
Combine 1/4 cup cream and the white chocolate in a small pan and heat over very low heat, stiring constnatly, until starts to melt; remove from heat and keep stirring until smooth.
Let cool completely.
Have a small pan heating to a boil (just a few inches of water).
Combine cold water and gelatin powder in a 1-cup glass measure and let stand 2 minutes.
Place measuring cup into the boiling water (wear kitchen mitts) and heat and stir until gelatin is dissolved (or place in microwave for a few seconds until dissolved).
Using the chilled bowl and beaters, whip the remaining 1 1/4 cups cream and sugar on medium speed, while gradually drizzling in the gelatin mixture.
Beat until soft peaks form.
Continue beatin, while adding the cooled chocolate mixture, this time beating until stiff peaks form- do not overbeat.
Use imeddiately to frost cake.
continued in next post..........
continued from previous post.........
TO ASSEMBLE: Place 3 large squares of wax paper onto the cake plate, overlapping edges and letting sides hang over the plate (these will be pulled out later).
Place one cake layer onto the wax paper.
Set berry mixture into a strainer over a small bowl and let juices drain.
Using a pastry brush, brush the liquid over the cake layer.
Stir jam to soften and spread over the cake layer.
Top with 1/3 of the frosting and spoon 1 cup of the berries on top.
Place remaining cake layer on top and frost top and sides of cake with remaining frosting.
Garnish with curls and gently pull out the wax paper sheets.
Cover loosely with plastic wrap and chill up to 24 hours, if needed.
Just before serving, sprinkle with remaining 1/2 cup plain berries and dust with powdered sugar.
TO ASSEMBLE: Place 3 large squares of wax paper onto the cake plate, overlapping edges and letting sides hang over the plate (these will be pulled out later).
Place one cake layer onto the wax paper.
Set berry mixture into a strainer over a small bowl and let juices drain.
Using a pastry brush, brush the liquid over the cake layer.
Stir jam to soften and spread over the cake layer.
Top with 1/3 of the frosting and spoon 1 cup of the berries on top.
Place remaining cake layer on top and frost top and sides of cake with remaining frosting.
Garnish with curls and gently pull out the wax paper sheets.
Cover loosely with plastic wrap and chill up to 24 hours, if needed.
Just before serving, sprinkle with remaining 1/2 cup plain berries and dust with powdered sugar.
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