i haven't tried it but i love it already -- there are a handful of scratch only bakers who will have to come up with a new excuse to hate mixes -- oh no --
is there anything suspicious in the cake ingredients at all? some of us are thrown by big words --
hmm "calcium phosphate and xanthan gum" idk
If it tastes better and is cheaper than SMBC I would go with it, but what are the chances of it tasting better? Quantity is also an issue. I doubt that little pack is going to ice an entire cake. It looks like the equivalent of one of those little cans of frosting. I anxiously await someone's input who has actually tried it!
By the ingredients listed on their website, it looks pretty much like a mix of dry ingredients that I would use making a cake (with the added addition of Xanthan gum for structure) with canola oil added in. If I was pressed for time, I'd use one.
As for the snide remarks about scratch only bakers from K8Memphis, they are uncalled for. If you don't mind feeding your family, friends, and/or customers a whole lot of unnecessary chemicals, then go right ahead, but don't give the rest of us that do mind a hard time. Eating cake is an indulgence, and if I'm going to indulge, I want it to be the best!
^^^^^^ This, re scratch baking.
just for the record my comments were clearly directed to "a handful of scratch bakers" (who don't/can't read labels)
and in fact you make my point that you would use this mix
don't think it was me handing out the hard time
Kate, as always, I adore your tone. Perhaps it's because when I read something from you I do it with a playful, tongue in cheek head voice. (Or perhaps I have read so many of the mix/scratch debates over the years to know that you love to give some good teasing over this very very very hot topic)
happy baking y'all,
-heather (a sometimesy scratch baker)
The frosting one, it seems is just powdered sugar and dutch processed cocoa powder. You still have to add butter and water. It's just a regular ABC. You're just paying Pillsbury to measure it for you.