After baking so many cakes from scratch, I decided to write this. A post of a cake baked using a premix. The reason I do this is for the record (my own record, of course) and because this cake is just so pretty, in pink. I didn’t bake a whole round cake as I thought it is more convenient baking them in cups. Wanted to cream them but decided not to because frostings doesn’t last as long as I’d wanted them to. see also : Easy Cupcakes Recipe
So, to be fair, I decided to show you which of the premix I got. Supermoist Strawberry by Betty Crocker, of course.
Many of their premixes are a no fail method, just add oil or butter, egg and follow the simple easy instructions. The only thing I wish I could have changed is their content of sugar, which I find them a little too sweet. I do hope that one day in future, they’d have a premix whereby you can omit a little of the sugar in it. Can premixes be done with sugar apart? Or how about a ‘less sugar’ option for premixes?
I followed their Strawberry Tropics Cake recipe found at the bottom part, at the back of the box. see also : Pink Sponge Cake recipe
My girls loved it and love the tangy taste. The only thing I changed was that, instead of using Pineapple Juice, I used Chilled Lemon Juice instead! Brilliant! LOL A little lemony tang and not too sweet. The taste result, wonderful, soft and moist!