Ive made great cookies from 100 year old recipes. Why do would i want a carbon copy of a store cookie.
Ive never used or really seem cake mix in stores my whole life. Feels... American.
Ive never used or really seem cake mix in stores my whole life. Feels... American.
https://www.grandviewresearch.com/industry-analysis/bakery-p...
These companies must be making bank.
It depends on how much cake you bake though. For many ingredients you'll need less than the smallest packaging size - and much less than packaging sizes that aren't way overpriced.
North America overall contains many more people than the EU. (340 + 129 + 40 for just USA, Mexico, Canada, plus another ~50MM in smaller countries. 560ish total)
I checked my lagest local grocery store chain and they do have one brand of cake mixes. They never really crossed my mind before.
Chocolate chip and two types of pundcake.... though that's both among the simplest baking recipies so i still don't quite see the point.
There's also pre-made pie dough, that i could see using.
You can get it quite quick with a food processor or a kitchenaid mixer, but kneading such a dough by hand and having the time to let rest, flatten with a rolling pin and pre-bake in pan, push pie up a bit in the effort ranking.
So i feel there is real value in quickly putting a pre-flattened doough sheet in a pan, especially if some chemistry can skip the pre-bake step.
So i see the appeal much more for this product over pound cake mix which is just four, sugar, egg and leveling agent.
I’m not even American, but are we seriously judging people for baking cakes using cake mixes? It’s been around for almost a century. I highly doubt that cake mixes aren’t just as common in Europe than they are in the US within a margin of error.
Looking for cake mix history in sweden descibe its initial import from USA and England as American style cookies and brownies became popular.
Its American association is well founded. And i did not use the word wierd. I simply pointed out that this ubiquity of "cake mix" baked goods is not reflected in my experience, and may be more concentrated in USA.
In particular in take issue with phrasing cake mix as "family recipe" as even the brands i can find at my store are younger than one generation, and has nowhere near the cultural footprint that they seem to have in USA.
This isn't meant to reply to the rest of the comment, but as an American I don't think I've ever seen or eaten a pound cake mix?
The recipe is the name... You either make it for $1 or you go to the grocery/bakery and grab the $2 pound cake sitting on the counter.
Most mixes people buy (at least around here) are brownies, cookies, and spongecake.
Poundcake vary greatly beyond a "pound".
If anything, spongecake is more strictly defined, originally not using leveling agents, relying on the air bubbles introduced in the beating of the eggs.
But thats semantics. Perhaps spongecake is more recognised as the umbrella term.