Absolutely. I got my start in baking with box mixes. My first cakes where Jiffy brand, way back when they even had a frosting that you could make by just adding water. It may seem sacrilegious for some for a baker to use a box mix, but let's get real here. It's just mama pulling together this birthday party. That means the planning and the shopping and the fixin' and the carting over to the park and the setting up, and the and the and the. . .and ya know, I frost them with the real sh*t, two different flavors in fact-- a mocha ganache and a coconut butter cream.
Chocolate Ganache:
melt over low flame:
1/4 lb unsalted butter
1 lb. semi-sweet chocolate
mix in bowl:
1 cup heavy cream
1/3 cup granulated sugar
1/4 tsp. salt
1 tsp. vanilla extract
1/4 cup extra extra extra strong coffee
Add chocolate to cream mixture, mixing well. Allow to set at room temp at least 3 hours before using.
Coconut Butter Cream:
1 lb. confectioners sugar
1/2 cup unsalted butter. softened
salt to taste
1/4 cup cream of coconut
1 tsp vanilla
Cream butter, add sugar and continue to blend in mixer at slow speed. Add cream of coconut, vanilla and salt. Beat at medium speed 1-2 minutes until creamy. Add more cream of coconut as needed until desired consistency is reached.
Suffice it to say, there is no shame here.
1 comment:
No shame whatsoever. As lovely as it is to scratch-bake, there are times when only a box cake will do. We all grew up on it and the fact is - its tasty!
Love your blog, by the way ... only problem is I seem to have developed a craving for that decadent looking mocha frosting. Yum!
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