There was a time, not so long ago, that I was completely abusing my right to use boxed mixes. I made a crumb cake out of muffin mix, peach dump cake, very convincing black and white cookies, and a ...
Moisture is key to a professional finish. Brushing cakes with simple syrup (plain or flavored) locks in moisture, extends freshness, and gives even boxed cakes the soft, tender crumb and flavor depth ...
Martin Sorge cuts a slice of his egg-free, yellow cake with chocolate frosting at his Chicago home on April 9, 2025. Antonio Perez/Chicago Tribune/TNS As a professional recipe developer focused on ...
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