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The Great Cake Debate: Cake Mix or From Scratch?

coconut cupcake

I posted about the coconut cupcake above a while back.  The extent of my baking consisted of opening up a box of Duncan Hines and adding flavorings like vanilla and almond extract.  The cupcakes always came out moist and tasty so I figured why make it from scratch and risk it not coming out right?

Earlier this year I did the Whole Living cleanse and part of the process was giving up sweets and processed foods.  Now that I’m done with the cleanse I only eat sweets on the weekends and I stay away from processed foods as much as I can.

Last weekend I was craving coconut cake so I went to the grocery store to buy cake mix but as is my habit now, I looked at the ingredients before I put the box in my cart.  Unfortunately, I didn’t know what most of the ingredients were.  I was thinking the ingredient list would look more like flour, sugar, etc… instead I felt like I was in chemistry class.  Needless to say, I put the box back on the shelf and I’m still craving coconut cake.

I’m not about to write off cake so that leaves only one option – I need to learn how to make cake from scratch.  Don’t get me wrong I love cooking, but baking is much more precise.  Cooking is more open to interpretation, little of this, a little of that, and it all ends up working together.  With baking if an ingredient measurement is not precise, the whole recipe is thrown off.  But, my craving for cake is too strong and I’m going to face this challenge!

I’m excited about finding the best recipe but I’ve settled on the first one I’m going to try – Ina Garten’s Coconut Cake.  I’m going to make it this weekend and I’ll let you know how it turns out. Wish me luck!

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