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!
WOW!
This brand did three types: Chocolate, Coffee and Raspberry.
Now if only I could speak French I could work out how to make them......

10 comments:

  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.

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  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. )

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

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

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

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  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.

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  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.

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  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.

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  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.

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  10. You need 2 white eggs !!!

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