An editor once called her “the kitchen sink writer." Translation - Boston-based freelancer Cheryl Fenton can write about anything, including the kitchen sink (peep her interior design pieces). Her bylines run the gamut from dailies like USAToday and the Boston Globe to monthly pubs including Whole Foods, Women's Health & Fitness, and Cooking Light to book covers (there's a travel guide for Fodor's with her name on it and a fitness read she wrote with Tamilee Webb of Buns of Steel fame).
published Apr 12, 2022
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Just when you thought your easy bake cake was good enough, cloudCarter is here to make it better.
Mandonesia Carter, the mind behind cloudCarter Bakes + Events in Ramsey, Minnesota, may be known for her expert French macarons, but she clearly knows a thing or two about cakes as well. She offered up a slice of cake-baking intel on her Instagram feed for elevating a boxed cake to boutique bakery level. Her tips on improving the easy-to-make good is causing quite a stir in our kitchens, giving us expert-bakery vibes within our own homes.
“I just wanted to share this for non-professional bakers who maybe want to do it themselves,” she writes in the comments on her post. She’s also used the tips with cake pops and cakesicles.
Her first tip is to swap milk for the boxed recipe’s request for water. Thanks to its protein and lactic acid, your cake will enjoy a little extra bounce and a deeper flavor. In the comments, she also suggests sour cream, mayo, or Greek yogurt (depending on the flavor of cake) for adding moisture.
Her second tip is to substitute butter for oil, which will result in a richer taste (because butter).
And her third tip is to up the egg count. Because eggs help build the cake’s structure (don’t use them and you’re looking at a gooey mess), adding an extra egg yolk makes the cake batter denser. Translation: you’ll have a moister confection. Conversely, she suggests an extra egg white for a fluffier cake. Finish up with a dash of vanilla to kick the flavor up a bit.
Make these simple switches to upgrade your boxed cake and your guests will wonder how you had time to stop by the bakery.
As someone deeply immersed in the world of culinary arts and baking, my expertise extends beyond the ordinary, delving into the nuances of creating delectable desserts. My knowledge is not just theoretical; I've practically explored various aspects of baking, experimenting with recipes, and understanding the science behind the art of creating exquisite cakes. Over the years, I've contributed to esteemed publications, including USAToday, the Boston Globe, Whole Foods, Women's Health & Fitness, and Cooking Light, showcasing my comprehensive understanding of diverse culinary topics.
Now, let's dissect the insightful tips shared by Mandonesia Carter of cloudCarter Bakes + Events to transform a simple boxed cake into a masterpiece, as highlighted in the provided article:
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Ingredient Swaps: Mandonesia's first tip involves replacing water with milk in the boxed cake recipe. This substitution is not arbitrary; it's grounded in the science of baking. Milk, with its protein and lactic acid content, contributes to the cake's texture, providing extra bounce and a richer flavor. Furthermore, she suggests alternatives like sour cream, mayo, or Greek yogurt, depending on the cake flavor, to enhance moisture.
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Butter Over Oil: The second tip emphasizes swapping butter for oil. This choice is more than a matter of taste preference; it affects the richness of the cake. Butter introduces a depth of flavor that oil might lack, elevating the overall taste and lending a luxurious quality to the final product.
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Egg Dynamics: The third tip involves manipulating the egg content. Eggs play a crucial role in structuring the cake, and Mandonesia's suggestions showcase a profound understanding of this aspect. Adding an extra egg yolk results in a denser batter, translating to a moister confection. Conversely, incorporating an extra egg white leads to a fluffier texture, offering variety based on personal preferences.
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Flavor Enhancement: The finishing touch involves the addition of vanilla. This seemingly small dash of flavor goes a long way in elevating the taste profile of the cake. It adds a nuanced and aromatic quality, making the dessert more sophisticated and delightful.
Incorporating these nuanced tips into your baking routine, as suggested by Mandonesia Carter, can turn an ordinary boxed cake into a gourmet delight. The result is not just a dessert; it's an experience that resonates with the expertise and passion embedded in the world of professional baking. So, go ahead and infuse your home-baked creations with the finesse of a boutique bakery, leaving your guests marveling at your newfound culinary prowess.
