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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2920
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 Posted: Thu Jun 25, 2009 9:57 pm Post subject: |
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Os,
Yellow cake are yellow due to the butter and the egg yolks. White cakes are white because they should use egg white (NO YOLKS) and shortening instead of butter.
The BC mix is white due to the starches. It's also lacking in flavor due to the starches. Starches just don't produce tasty GF baked goods in my opinion.
Thanks for taking one for the team. I was only mildly interested in the BC mixes...the yellow cake mix at that...and now I won't give it another thought.
For what it's worth, I think Bob's Red Mill makes the best GF chocolate cake mix out there. If only they would develop a yellow cake. |
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cultureslayer
Joined: 07 Apr 2006
Posts: 921
Location: NC
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| Posted: Thu Jun 25, 2009 10:52 pm Post subject: |
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Ok, I decided to buy the chocolate chip cookie mix since the yellow cake is a no go.  I'll make it tomorrow, I forgot to buy eggs and I'm out.
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Lauren
Pain is inevitable; suffering is optional. |
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celiacmaine-iac
Joined: 19 Dec 2007
Posts: 1353
Location: Maine
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| Posted: Thu Jun 25, 2009 11:07 pm Post subject: |
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| rpf1007 wrote: | | I was going to post today about the stick of butter thing...but never got a chance! Any thoughts on amounts to substitute for at least some of that?I have the devil's food, so I might try to make that tomorrow. |
One thing that some cooks do to cut the fat in baked goods is to substitute a fruit puree as half the fat. They use prune puree (prune baby food works great) in chocolate recipes. It would also up the fiber a bit, as well as cutting the fat. If I were going to do it I would still use half the butter. I really don't know if it will work the same with GF cooking.
Annalise Roberts vanilla cupcakes makes the same amount as the BC mixes, and she uses 1/2 c. of canola oil in her recipe.
FWIW from this admitted cheapskate. I made a yellow cake (actually cupcakes) the other day for a fraction of the cost of one of those mixes and it tasted great, and made twice as much. I used my standby Betty Crocker yellow cake recipe and used the Wendy Wark flour mix which is very economical. Also with the mixes that cost $4.29 you still have to add the butter and eggs. Not sure if the mix calls for milk or water, but even so, just the butter and eggs must add close to another dollar to the cost of that little cake.
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Steph |
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GFPolarBear
Joined: 07 Mar 2007
Posts: 362
Location: WI
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| Posted: Fri Jun 26, 2009 12:32 am Post subject: |
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I have the yellow cake mix and chocolate chip cookie mix...  (The local store carries all 4 varieties, but I've had chocolate cake recently, so I passed on that and the brownies for now.) |
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ostrich
Joined: 30 Mar 2006
Posts: 4960
Location: Nebraska
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| Posted: Fri Jun 26, 2009 7:34 am Post subject: |
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cardine45 - Good idea! You might want to give him some of this feedback too. I'm sure they did dozens of taste tests before releasing it to the public, but you never know.
Steph - I've never, ever had good luck subbing out fruit (of any kind) for fat. The last time I tried with some brownies the pig wouldn't even eat them. And yes, the mix calls for milk, butter, eggs and vanilla.
| The Edifying Conscience wrote: | Os,
Yellow cake are yellow due to the butter and the egg yolks. White cakes are white because they should use egg white (NO YOLKS) and shortening instead of butter. |
Right, but I didn't realize the mix would be paper white. Once I looked at the ingredients it clicked. It's mostly potato and tapioca starch with some sugar.
| Quote: | | Thanks for taking one for the team. I was only mildly interested in the BC mixes...the yellow cake mix at that...and now I won't give it another thought. |
You're very welcome! And good plan. I certainly won't be buying the yellow cake mix again. Also, FWIW:
1. I haven't gotten a chance to try the cupcakes after they've sat in some tupperware for awhile. I imagine they won't dry out due to the butter content, but they might get squishy.
2. DH, my go-to guy for NGF and GF comparisons, hasn't tried them either. I'll let you know what he says. I haven't had yellow cake in so long my memory of it might be off.
| Quote: | | For what it's worth, I think Bob's Red Mill makes the best GF chocolate cake mix out there. If only they would develop a yellow cake. |
Agreed! You hear that, BRM? We'll pay for a good yellow cake mix!
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Ostrich :>--O==={
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celiacmaine-iac
Joined: 19 Dec 2007
Posts: 1353
Location: Maine
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| Posted: Fri Jun 26, 2009 8:09 am Post subject: |
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| Os wrote: | | Steph - I've never, ever had good luck subbing out fruit (of any kind) for fat. The last time I tried with some brownies the pig wouldn't even eat them. And yes, the mix calls for milk, butter, eggs and vanilla. |
I only used the fruit pre-GF and personally didn't care for it either. One of my DD's uses that trick all the time and loves the results, so I guess differing tastes may be a factor. I have a feeling the butter in the mix may play a role with the structure of the cake. Just a guess.
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cardine45
Joined: 15 Apr 2008
Posts: 567
Location: Kalamazoo, MI
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| Posted: Fri Jun 26, 2009 8:12 am Post subject: |
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| ostrich wrote: | | cardine45 - Good idea! You might want to give him some of this feedback too. I'm sure they did dozens of taste tests before releasing it to the public, but you never know. |
I e-mailed him last night to find out how much info his friend knows and/or can do. I also gave him some of the feedback from what people have said on here. I'm hoping to hear back from him soon and possibly get in direct contact with his friend who works at General Mills.
| ostrich wrote: | | 1. I haven't gotten a chance to try the cupcakes after they've sat in some tupperware for awhile. I imagine they won't dry out due to the butter content, but they might get squishy. |
I ate a piece of the cake almost every day for a week and a half, and it was still good up until the last day. I kept it in the original cake pan, covered it, and stored it in the fridge. It didn't dry out, but it seemed less fluffy the older it got. It never got moldy either, which was my biggest fear having it in there that long.
I'll have to see what happens when I bake it in the correct size pan when it's actually the normal height of a regular cake. The directions call for an 11x7 pan as the largest, and I didn't realize mine is 13x9 until it was in the oven.
(sorry no pictures yet) |
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forinajoy
Joined: 01 Aug 2006
Posts: 277
Location: Texas
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| Posted: Fri Jun 26, 2009 4:23 pm Post subject: |
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I have looked at several places and we don't have them here yet...I have read that it calls for butter and milk (which I could sub out).....but is there any dairy or soy in the mix itself?
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Connie, mom to Ina, 14 y/o with CD |
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Home-Based-Mom
Joined: 12 Aug 2008
Posts: 329
Location: California
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| Posted: Fri Jun 26, 2009 5:15 pm Post subject: |
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| forinajoy wrote: | | I have looked at several places and we don't have them here yet...I have read that it calls for butter and milk (which I could sub out).....but is there any dairy or soy in the mix itself? |
Connie, the only mix I have is the Chocolate Chip Cookie Mix. It has soy lecithin but not soy protein. No dairy ingredients that I see. The allergen list is repeated in bold at the end of the ingredient list, and lists only soy.
It does call for butter to be added but you can easily sub for that.
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Sandi ~ learning to live in a world obsessed and infested with wheat.
"If it wasn't food 100 years ago, it isn't food now." Mike Huckabee
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cardine45
Joined: 15 Apr 2008
Posts: 567
Location: Kalamazoo, MI
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| Posted: Fri Jun 26, 2009 7:26 pm Post subject: |
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| Home-Based-Mom wrote: | | forinajoy wrote: | | I have looked at several places and we don't have them here yet...I have read that it calls for butter and milk (which I could sub out).....but is there any dairy or soy in the mix itself? |
Connie, the only mix I have is the Chocolate Chip Cookie Mix. It has soy lecithin but not soy protein. No dairy ingredients that I see. The allergen list is repeated in bold at the end of the ingredient list, and lists only soy.
It does call for butter to be added but you can easily sub for that. |
The very last ingredient in the devil's food cake is soy flour, so I assume it's not much. It also says "contains soy ingredients" in the allergen part. |
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rpf1007
Joined: 13 Feb 2008
Posts: 708
Location: Chicago
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| Posted: Sat Jun 27, 2009 1:43 pm Post subject: |
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Well, I made the Devil's food cupcakes today and followed the directions exactly (eventhough that 1/2 c butter was freaking me out). I figured I'd tweak later. Anyway, the cupcakes were really really good. They taste exactly the same as non-gf to me. No one would ever know the difference. Next time I think I'll try to substitute something for some of the butter and then we'll see. I stuck them in the freezer...b/c I'm scared to have them around since they were so good!
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gfpagan
Joined: 15 May 2009
Posts: 29
Location: Illinois
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| Posted: Sat Jun 27, 2009 2:10 pm Post subject: |
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Still can't find them in Chicago western suburbs yet! Can't wait to try them
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~Erin~
gluten free since 4/13/2009
Getting married 5/1/2010 |
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aklap
Joined: 02 Oct 2004
Posts: 10609
Location: WI, USA
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| Posted: Sat Jun 27, 2009 6:42 pm Post subject: |
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We finally found 'em! Woodman's have them. 3.49 for them. GF Brownies were gone! Did score CCC & Devil's Food cake.
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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Home-Based-Mom
Joined: 12 Aug 2008
Posts: 329
Location: California
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| Posted: Mon Jun 29, 2009 9:01 am Post subject: |
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I just realized that the size and the instructions AND the price are on a par with some of the Gluten Free Pantry mixes. So if we compare "apples to apples" it's a pretty good match-up.
What we wanted was main stream availability and we got it. Hopefully as the products become more available and sell well, the price will come down and there will be coupons. 
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Sandi ~ learning to live in a world obsessed and infested with wheat.
"If it wasn't food 100 years ago, it isn't food now." Mike Huckabee
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cruelshoes
Joined: 23 Sep 2005
Posts: 3380
Location: Washington State
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| Posted: Mon Jun 29, 2009 9:25 am Post subject: |
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| aklap wrote: | | We finally found 'em! Woodman's have them. 3.49 for them. |
$3.49 is not a bad price. I would be willing to buy them regularly at this cost. It would still be great to have sales and coupons, though. I am not looking a gift horse in the mouth, and I hope I can continue to support this product.
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-Colleen
Where are we going, and what am I doing in this handcart? |
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