| Cake is one of those areas where, if given the opportunity, I'm always going to make it myself. Call me old-fashioned, but I find something therapeutic in weighing flour and sifting it, then whisking in cocoa, sugar, baking soda, and salt. The whirr of the stand mixer is soothing. So when a set of Baked cake mixes landed on my desk a few weeks ago, I eyed them suspiciously. The folks behind these mixes, the same ones who own bakeries by the same name in Brooklyn, Manhattan, and Tokyo, have made a lot of things I've been thoroughly impressed by in the past. But shouldn't I just make a recipe from one of their cookbooks instead of, well, cheating to make a cake out of a box? Read more... |
