[[ See: ]]
I'm the smartest, prettiest, funniest girl you ever saw, you just don't know it yet.
[[ Optimized For Firefox ]]
[[ Read: ]]
20Q
A Twisted Day In The Life Of...
Anenigma
Danielle
Geek In Black
Glibbertysmidgeon
Go Fug Yourself
The Invincible Revenge Of Mr. Brick
The Marj Memoirs
Mark Pickerel
Waiter Rant
Warren Ellis
Weetabix
[[ Note: ]]
 |
|
|
[[ Hear: ]]
I learned a lesson today: when the list of ingredients on the back of a box of cake mix calls for butter and does not specify that margarine may be used, do not assume.
I decided to bake Kevin's birthday cake tonight, and the cake itself turned out wonderful. The batter was really creamy and smooth and delicious, and it baked up nice and springy and moist. The icing, however, was a different story.
There were two parts to the icing mix, "Package A" and "Package B". After whipping the butter (or, in my case, non-hydrogenated flax seed oil Smart Balance margarine) you are supposed to add both parts of the icing mix and whip on medium speed for four minutes. After four minutes of thorough beating, I had oily, separated guck. "Guck" is the best word I can find to describe the guck in the bowl. I would post a photograph if I had a better camera.
The raspberry filling is pre-packaged and requires no preparation, so it should be safe, but I'm going to have to go to the store tomorrow and buy a can of frosting to complete the cake.
My review of the Duncan Hines Signature Desserts, based on this experience and the two other flavors I've made, is that they are not that great. If you have to bake a boxed cake, just go with standard Betty Crocker chocolate.
