Tuesday, 8 February 2011

Cake Mixes

I have a confession to make.
I am obsessed with Betty Crocker cake mixes.
I don't generally use them but whenever I go the States, I have to bring home a few boxes.

I think it is the novelty factor, and the fact that we have a pretty limited supply of cake mixes over here.
They have so many over there: Red Velvet, Bananan Cake, Orange Cake, White Cake, German Chocolate Cake. The list is endless.

Even Cherry Chip Cake!

But one thing I have never seen until now is a Macaron Mix!
Beks went to France recently and reported back that you could get Macaron Mixes in a box!
This brand did three types: Chocolate, Coffee and Raspberry.
Now if only I could speak French I could work out how to make them......


  1. Wow I can't believe there is a box mix for macarons! I wonder if the instructions are similar to making them from scratch. I'm very intrigued.

    Yum cherry chip cake sounds tasty, we don't have much variety in cake mixes either.

  2. Hello,

    I just buy this box mix in my supermarket in Saint Raphaël, south of France. I was very intrigued when I saw that.

    thisq afternoon, My daugther and me are going to do all this macarons à la framboise.

    (My name is Nina, I live in Saint Raphaël in the south of France. Sometime I read your very interssing et beautifull blog. )

  3. Excuse me, but do you want me to translate the instructions?

  4. Anto- thank you for your lovely comments! If you could translate the instructions that would be great!

  5. Go! I'm going to bring the box.

  6. 1)Put into a pan 10 cl (= 0.10 liter) of water , add the contents of the bag " FOURRAGE FRAMBOISE " (maybe you call that : feed raspberry). Move with a whip (hand, not a mixer) until boiling.
    Let cook in small broth during 30 seconds then overturn into a salad bowl. Let cool the feed raspberry and put it in the refrigerator.

  7. 2) (This traduction with Reverso)
    Weigh your egg whites: approximately 60g (maximum 65g so that the final mixture is not too liquid).
    Whisk up egg whites in a salad bowl with an electric mixer (2 minutes minimum with maximal speed).
    Then mix the bag " MACAROONS RASPBERRY " with the egg white with a wooden spoon until the obtaining of a very homogeneous pastry (dough?) without track of egg whites.

  8. 3) I hope the traduction understandable ...

    On the baking tray cover with greaseproof( or sulphurized paper).shape the dough into 24 small mounds(heaps?) with a little spoon;
    ( Diameter around 3 centimeters ). If it remains some dough, distribute on 24 small heaps.

  9. 4)
    Put the baking tray into an oven, not preheat.
    and start the cooking with 50°Celsius (Thermostat 2) for 20 minutes.
    Then continue to cooking with 150 °cius ( Thermostat 7) for 20minutes.
    Then leave to cool for 5 minuts before taking the macarons with delycacy.

    5) Take(Bring) out of the refrigerator the feed raspberry;
    Distribute this feed on half of the macaroons.
    Then assemble.

    If you wish to have the heart more softer place the macaroons 1 hour in the refrigerator covered with clingfilm.

    And have a real treat.

    Say me if all this is understandable.

  10. You need 2 white eggs !!!