107 Cookbooks Rotating Header Image

The Cake Mix Doctor: Baking Outside the Box

birthday cake cones

CupcakeCones2If you’ve been reading this blog you’ve probably noticed that I’m kind of a snob about scratch cooking. I don’t think that every kind of processed food out there is an abomination, but I think a lot of them are, and their chief failing is that they provide a lower-quality, less tasty result, often in cases when it just isn’t that hard to make the dish for yourself.

CakeIngreds3Ann Byrn, author of The Cake Mix Doctor, thinks that cake mixes can produce subpar cakes, but they also offer two great advantages: They save a significant amount of prep time, and they are engineered to be nearly impossible to ruin. Even the most maladept baker can successfully produce a cake from a boxed mix. And rather than turn up her nose, Byrn embraces the mixes and MixingCake2offers recipes that improve on their lackluster flavors with the addition of spices, extra eggs or oil, or other secret ingredients. I’ve long been a fan of her melted ice-cream cake, which enhances a white cake mix with a pint of your choice of premium ice cream (New York Super Fudge Chunk is fun).

For the party I decided to make birthday cake cones. I started CupcakeConesInPan3with a package of store-brand devil’s food cake mix, and beat in water, oil (a bit more than called for on the box), eggs, and half a teaspoon of cinnamon. So far, so basic. Now came the fun part: I spooned batter into wafer-style ice cream cones, the ones with the flat bottoms, whose bases I’d wrapped with aluminum foil to prevent leaking. The recipe says to fill the cones only halfway, but FillingConesI think I could have added a wee bit more. (I had some leftover batter, which I poured into standard cupcake liners.) Once I’d filled all the cones, I carefully maneuvered the pan into a 350-degree oven and let the cupcakes bake for 25 minutes. (I was expecting all the cones to fall over as I moved the pan, but they were stable. Whew!)

BakedCones6Now it was time to make the frosting. Byrn has an extensive chapter of frosting recipes; as she says, cake mixes are one thing, but frosting mixes and canned frosting are pretty bad across the board, and homemade frosting can be extremely easy to make. I sifted 3 cups of powdered sugar. This is probably the most finicky part of making frosting, if you use a sifter, as I did, but you could FrostingIngreds2also get satisfactory results by pouring powdered sugar into a bowl and giving it a whirl with the mixer blades, then measuring it out; the important thing is to break up any clumps so you have a fine, consistent powder and you’re not overpacking the measuring cup. I set the sugar aside and put one stick of butter (softened) into a mixing bowl with 2/3 cup of cocoa, and stirred ButterAndCocoa2them together on the lowest mixer setting until they were evenly blended. Then I added the sugar, 1/3 cup of milk, 2 teaspoons of vanilla, and a pinch of salt, and mixed them on the lowest speed until they were just blended, then turned the mixer up to high and beat the frosting another 2 minutes or so, until it was fluffy and light. Total prep time, including sifting the powdered sugar: about 7 minutes.

FrostingMixed2We frosted the cupcakes and decorated them with candy sprinkles, which is always loads of fun; I find I can usually make this my last piece of party prep and enlist the help of the earliest-arriving guest, or even make decorating a main party activity. People do love to slather on the frosting and get creative with the colored sugars and decorating pieces.

CupcakeCones4The cupcakes were really delicious, too. The added cinnamon wasn’t really easy to pick out as cinnamon, but it gave the chocolate a richer undertone. The frosting was rich and chocolatey as well, though I had a moment of puzzlement when I first tasted it — then I realized that I’ve gotten into such a rut of making cream-cheese-based frosting that I was assuming any homemade frosting should have that subtle tang. It was just dandy without it, though.

Verdict: Success. I’ll want to make these again, playing with flavors and frostings.

One Comment

  1. Am addicted to making birthday cakes and cupcakes foe my friends and family. Thanks for a very helpful site – would you be interested to take a look at my blog?

Leave a Reply

Your email address will not be published. Required fields are marked *