2025 31 Days of MOO 8 Bulk Cake Mix
Basic Bulk Cake Mix
Ingredients:
10 cups SR flour
6 cups sugar
1 cup cornflour
2-1/2 cups vegetable shortening*
Method:
Sift dry ingredients into a large bowl. Cut the vegetable shortening into small pieces and rub into the dry ingredients until the mixture resembles a bought cake mix. You can use your fingertips (it's hard work) or a pastry blender if you have one. A heavy duty mixer will also do the job, but I suggest you do it in small batches so as not to overheat the motor.
Store in an airtight container in the fridge. Label and use within 10 weeks.
*Note: In Australia Copha is the most readily available vegetable shortening . In New Zealand Kremelta is the equivalent of Copha.
To Use:
Ingredients:
2-1/2 cups Basic Cake Mix
3/4 cups milk
1 tsp vanilla extract
2 eggs
Method:
Pre-heat oven to 175 degrees Celsius. Prepare cake tin by greasing sides and lining base with baking paper. This recipe is enough for one 20cm round cake tin or one lamington tin. Combine cake mix, vanilla and milk in a large bowl. Beat on high for two minutes, scraping down the sides. Add eggs one at a time, beating well after each addition. Continue beating until batter is creamy in colour. Pour into prepared cake tins. Bake 30 - 35 minutes for the round tin or 35 - 40 minutes for the lamington tin, or until a skewer inserted in the centre comes out clean. Cool in pan 10 minutes then carefully turn out onto a cake rack to cool completely. Ice when completely cold if desired.
Variations:
To make a chocolate cake: add 1/4 cup cocoa to the dry ingredients.
To make coffee cake: add 2 teaspoons instant coffee to the milk, stir to dissolve.
To make spice cake: add 1/2 teaspoon ground cinnamon, 1/2 teaspoon nutmeg and 1/4 cup chopped nuts to the dry ingredients.
This is a semi-dry cake mix, as it has the vegetable shortening in it. It will keep in the pantry but I prefer to keep it in the fridge. Kept in the fridge it will keep for 10 weeks. The mix can also be frozen, just thaw it before using to make a cake. And of course, if you are going to freeze it, portion it into individual mixes as with the shortening in it freezing will turn it into a solid block.
One basic cake mix is enough to make seven 20cm cakes.
Ingredients:
10 cups SR flour
6 cups sugar
1 cup cornflour
2-1/2 cups vegetable shortening*
Method:
Sift dry ingredients into a large bowl. Cut the vegetable shortening into small pieces and rub into the dry ingredients until the mixture resembles a bought cake mix. You can use your fingertips (it's hard work) or a pastry blender if you have one. A heavy duty mixer will also do the job, but I suggest you do it in small batches so as not to overheat the motor.
Store in an airtight container in the fridge. Label and use within 10 weeks.
*Note: In Australia Copha is the most readily available vegetable shortening . In New Zealand Kremelta is the equivalent of Copha.
To Use:
Ingredients:
2-1/2 cups Basic Cake Mix
3/4 cups milk
1 tsp vanilla extract
2 eggs
Method:
Pre-heat oven to 175 degrees Celsius. Prepare cake tin by greasing sides and lining base with baking paper. This recipe is enough for one 20cm round cake tin or one lamington tin. Combine cake mix, vanilla and milk in a large bowl. Beat on high for two minutes, scraping down the sides. Add eggs one at a time, beating well after each addition. Continue beating until batter is creamy in colour. Pour into prepared cake tins. Bake 30 - 35 minutes for the round tin or 35 - 40 minutes for the lamington tin, or until a skewer inserted in the centre comes out clean. Cool in pan 10 minutes then carefully turn out onto a cake rack to cool completely. Ice when completely cold if desired.
Variations:
To make a chocolate cake: add 1/4 cup cocoa to the dry ingredients.
To make coffee cake: add 2 teaspoons instant coffee to the milk, stir to dissolve.
To make spice cake: add 1/2 teaspoon ground cinnamon, 1/2 teaspoon nutmeg and 1/4 cup chopped nuts to the dry ingredients.
This is a semi-dry cake mix, as it has the vegetable shortening in it. It will keep in the pantry but I prefer to keep it in the fridge. Kept in the fridge it will keep for 10 weeks. The mix can also be frozen, just thaw it before using to make a cake. And of course, if you are going to freeze it, portion it into individual mixes as with the shortening in it freezing will turn it into a solid block.
One basic cake mix is enough to make seven 20cm cakes.