No Eggs? No Flour? No Problem!

If you’re feeling the urge to bake, or have a hankering for something sweet, there’s nothing worse than lacking the essential ingredients needed for a quality cake. I mean seriously, what could be more soul-destroying than putting the oven on pre-heat, fastening your apron, and then discovering you used the last of the eggs on yesterday’s cheeky pancake breakfast?

But don’t fret! We’ve put together some absolute life-savers of cake mixes, with some delectable and luxurious flavours that are sure to whisk you away. And you only need water and oil!

 

Apple and Cinnamon

Is there a more classic combination? Especially when it comes to light and fluffy sponges cakes, cupcakes and muffins. Our mouths are watering. For this beaut, all you need is 175g of water and 135g of vegetable oil.

You will need:

  • Apple & Cinnamon Muffins
  • 500g – Apple & Cinnamon Sensation
  • 175g – Water
  • 135g – Oil

Method:

  1. Add Apple & Cinnamon Sensation to a machine bowl fitted with a beater.
  2. On 1st speed slowly add the water and oil and mix for 1 minute.
  3. Scrape down and continue mixing for a further 2 minutes on 2nd speed.
  4. Reduce to 1st speed and mix for a final 1 minute.
  5. Deposit 120g of batter into muffin cases on muffin trays
  6. Bake at 185°C (365°F) for approximately 35 minutes.

 

Cherry Bakewell

A real crowd-pleaser, Cherry Bakewell flavour cake mixes are all the rage right now. Taste it and you’ll see why! Not to mention, you only 210g of water and 120g of vegetable to create perfection.

You will need:

  • 500g – Cherry Bakewell Sensations Mix
  • 210g –  Water
  • 120g Vegetable Oil

Method:

  1. Place the dry mix into the bowl and using a flat beater add the liquid over 1 minute on slow speed.
  2. Scrape down and mix for a further 2 minutes on medium speed.
  3. Reduce to slow speed and mix for a final 1 minute.
  4. For loaf cakes, deposit 350g-400g of batter into a paper case in a loaf cake tin and bake at 180°C/356°F for 40-50minutes*
  5. For muffins, deposit approx 75g of batter into paper cases on muffin trays. Bake at 185°C/365-390°F for approx 30 minutes*
  6. For tray bakes, deposit approx 4.5kg for an 18”x30” sheet. Bake at 180°C/356°F for 40*

 

Chocolate Orange

Chocolate Orange is everyone’s guilty pleasure, and what better way to enjoy than in cakey form? Or cupcake form, or loaf form. You get the idea. And all you need is water and oil.

You will need:

  • 500g – Chocolate Orange Sensations Mix
  • 0.2L –  Water
  • 0.1L Vegetable Oil

Method:

  1. Place the dry mix into the bowl and using a flat beater add the liquid over one minute on slow speed.
  2. Scrape down the batter and then mix for a further 2 minutes on medium speed.
  3. For loaf cakes, deposit 350g-400g of batter into a paper case in a loaf tin and bake at 180°C/356°F for 40-50 minutes*
  4. For muffins deposit 75g of batter into paper cases on muffin trays.
  5. Bake at 185°C/365°F for 30 minutes*.
  6. For tray bakes, deposit 4.5kg for an 18”x30” sheet. Bake at180°C/356°F for 40 minutes*

 

Ginger Sensation

If ginger cakes and cupcakes are the family’s favourites, why not treat them to a delectable baked treat with our new luxury Ginger Sensation cake mix?

You will need:

  • 500g – Ginger Sensations Mix
  • 0.2L –  Water
  • 0.15L Vegetable Oil

Method:

  1. Place the dry mix into the bowl and using a flat beater add the liquid over one minute on slow speed
  2. Combine with syrup and treacle if using any, then mix for a further minute on medium speed
  3. Scrape down and mix for a further 2 minutes.
  4. For loaf cakes, deposit 400g of batter into a paper case in a loaf tin and bake at 180°C/356°F for 40-50 minutes*
  5. For tray bakes, deposit approx 5kg for an 18”x30” sheet. Bake at 180°C/356°F for 40 minutes*

 

Lemon Sensation

For all lovers of zesty lemon drizzles and cakes, listen up. Our new luxury Lemon Sensation cake mix will add a subtle zing to your beautiful baked goods – and it’s so easy because you only need water and vegetable oil!

You will need:

  • 500g – Lemon Sensation Mix
  • 0.2L –  Water
  • 0.14L Vegetable Oil

Method:

  1. Place the dry mix into the bowl and using a flat beater add the liquid over one minute on slow speed.
  2. Scrape down the batter and then mix for a further 2 minutes on medium speed.
  3. For loaf cakes, deposit 350g-400g of batter into a paper case in a loaf tin and bake at 180°C/356°F for 40-50 minutes.
  4. For muffins deposit 75g of batter into paper cases on muffin trays. Bake at 185°C/365°F for 30 minutes*
  5. For tray bakes, deposit 4.5kg for an 18”x30” sheet. Bake at180°C/356°F for 40 minutes*

Strawberries & Cream

A crowd favourite for all occasions – we all love strawberries with cream! With this luxury mix, you can transform everyone’s favourite treat into cakey form. Perfect for summer treats and weekend pick-me-ups.

You will need:

  • 500g – Strawberries & Cream Sensations Mix
  • 200g –  Water
  • 110g Vegetable Oil

Method:

  1. Place the dry mix into the bowl and using a flat beater add the liquid over 1 minute on slow speed.
  2. Scrape down and mix for a further 2 minutes.
  3. Reduce to slow speed and mix for a final 1 minute.
  4. Deposit 260g into 6” diameter sponge tins. Bake at 180°C/356°F for approx 25-30 minutes*

 

One For The Vegans!

Here’s one for all the vegans with a sweet tooth. This fabulous mix uses all vegan-friendly ingredients, without compromising the quality and taste of delicious cakey desserts. Here’s one of our favourite recipes for making delicious vegan blueberry muffins!

You will need:

  • 500g – Vegan Cake Mix
  • 225g –  Water
  • 150g Vegetable Oil
  • 75g – Blueberries

Method:

  1. Place the dry mix into the bowl and using a flat beater add the liquid over 1 minute on slow speed.
  2. Stir in the blueberries carefully.
  3. Fill the batter into muffin tins and bake at 180°C/356°F for 20-23 minutes*
  4. Give slight steam after 3 minutes’ baking time and finish baking with closed damper.

 

 

Comments are closed here.