Packaging your own cake mix?

[saversavory]

I was wondering if this would be a good idea( in my head it is) I love to make things from scratch , rather than a box, but i do hate getting my clothes floury LOL. I have mason jars( thinking about reusing spaghetti sauce jars), a foodsaver and can always get ziplock style bags.

Ive read online of people packaging up dry ingredients cut with butter and/or shortening. I DONT LIKE THAT idea! I can add those things( preferably oil) along with milk/ water, eggs, vanilla or other extracts, etc.

Anyone else interested or even have any recipes? I do have a cake bible, it is quite thick so it may take a little time, but if people are interested i will take the time and write (type out) some to share.

[cintinative]

Yes, on another blog there was a recipe for this. I have not tried it. If you try it, please post! Thank you!! =)


http://www.tammysrecipes.com/homemade_deluxe_chocolate_cake_mix

I have made the condensed cream of chix soup recipe on this site. It has more flavor than the canned so if you use it in a casserole you might need to cut back some spices but otherwise it worked great. As long as you can get cheap broth and milk you are golden.

[Smee]

I make a bulk cake mix and just keep it in a large sealed container and measure out as needed, but I do put the oil in mine. I do the same with cookie mix, waffle & pancake mix, and so on, but I still include the oil in my dry mixture. My recipes would probably be useless to OP, but if anyone else is interested in the oil/shortening-included dry recipes, I'd be glad to share.

[foggierbard9]

I make a bulk cake mix and just keep it in a large sealed container and measure out as needed, but I do put the oil in mine. I do the same with cookie mix, waffle & pancake mix, and so on, but I still include the oil in my dry mixture. My recipes would probably be useless to OP, but if anyone else is interested in the oil/shortening-included dry recipes, I'd be glad to share.

Smee:

If you could post it, I would be very interested in the cake mix one as well as your other recipes.

[cheynesnana]

I make a bulk cake mix and just keep it in a large sealed container and measure out as needed, but I do put the oil in mine. I do the same with cookie mix, waffle & pancake mix, and so on, but I still include the oil in my dry mixture. My recipes would probably be useless to OP, but if anyone else is interested in the oil/shortening-included dry recipes, I'd be glad to share.

I'm interested too! Please share!

[$Saving!]

I don't have cake mixes premade but I do it with my bread mixes. I make up at least 6 ziploc bags with all the dry ingredients measured out and then write on the bag what has to be added to make the bread when I pull out the package.

Makes everything so quick and easy with all the dry ingredients already packaged.

[cintinative]

smee the recipe I posted includes shortening too. I have not made a "cake mix" from scratch yet but I like the idea as a gift. Have you ever packaged yours as a gift to a friend? Do you put it in a jar or how do you store yours?

[Smee]

Cintinative, there was one Christmas where family got together and decided to do a craft theme gift swap. It could be anything arty, crafty, whatever as long as it was handmade. I made and packaged a lot of dry mixes as gifts (the recipient is totally the type to enjoy this type of gift), and presented the mix, an attached recipe card, and the actual dish (well, for the cakes and cookies) with it. I just used those oversized jars, maybe a gallon or so? instead of smaller pouches or jars since it came with directions on measurements. As long as it's airtight.

Basic cake mix
11 cups flour
7 2/3 cups sugar
3 1/3 cups shortening (or oil-- I often use olive oil because it's what I usually have)
5 Tbs baking powder
3 Tbs sea salt
Mix together and store in an air tight container. Keeps for 6 months out or 1 year in fridge.

To bake a cake:
3 1/2 cups mix
2 eggs
3/4 cup milk
splash vanilla
Pour in 2 round or 1 square greased pan and bake at 350* for 30-40 minutes.

Chocolate cake: Add some cocoa powder and a splash more milk.

PLEASE be aware that the baking instructions are general guidelines since I count on eyeballing a lot. Use your judgment-- if it's too thin, add a little mix, too thick, more liquid. Same if too sweet, not sweet enough, etc. It's a very forgiving recipe, at least IMO.


Chocolate chip master mix:
9 cups flour
4 tsp baking soda
2 tsp sea salt
3 cups brown sugar
3 cups sugar
4 cups shortening (or oil)
8 cups chocolate chips
Mix it all together to coarse crumbs. Store in air tight container. Keeps for 6 months on a shelf or 1 year in the fridge.

Preheat oven to 375*
4 cups mix
2 eggs
splash of vanilla
makes 2 dozen

Same caveat about general guidelines and adjusting for preferences.


Bisquick knock-off:
8 cups flour-- we often mix half and half white and whole wheat. Straight whole wheat works fine for waffles, but not so well for pancakes IME. Whole wheat = dense and grainy, white flour = lighter and fluffy-- adjust accordingly.
1 1/3 cups powdered milk
1/4 cup baking powder
1 tsp sea salt
1 1/2 cups shortening or oil
Mix it till coarse crumbs.
~~~~~~~~~~~~~~~~~~~~~
Pancakes and waffles:
2 cups mix
1 cup water
2 eggs

We use this all the time. If you want to be even lazier, small batches of wet mix will keep in the fridge for a couple or so days, so just whip some up from the mix the night before, then just wake up, stumble to the kitchen, and pour into heated skillet or waffle iron. Super convenient.


Pudding Mix:
1 ¼ cups powdered milk
1 ¼ cups cornstarch
1 ½ cups sugar
¼ tsp nutmeg
¼ tsp salt
Mix and store in airtight container. Makes 1 quart dry.
½ cup mix to 2 cups milk. Heat on stove stirring till blended. Bring to a boil and reduce heat. Stir constantly till thickened.
Remove from heat and add a splash of vanilla. Cool and serve.
To make chocolate pudding, add a bit of cocoa powder and a splash more milk.

Maybe try making a much smaller batch of any of these to see how it works for you. The recipes are pretty big, and it would be an awful lot of waste only to find out it doesn't work for you or you hate it.


I have other bulk mixes for stuff like onion soup, cream of stuff soup, and Italian dressing dry mix if anyone is interested. I'm just not sure where to put them since this is a dessert section.

[Smee]

I mean, I could figure out where to put them, but wasn't sure about just adding them on to that post.

[saversavory]

thank you for your input, smee. My only worry was if the mix with oil or shortening in it would go rancid somehow. I also would have to store it out of the fridge, but either way i could always just divide your recipe up and add the oil after if i prefer.