Here is how I do this: When I get home I take the plastic mix packet out of the box. I cut the instructions out of the back of the box, and throw the rest of the box away.I use these great 5 mil thick 2 quart zip seal Mylar bags I get from Discount Mylar Bags + 1 of the 300CC oxygen absorbor. I cut just the tip one of the upper corners off the mix bag, so it's just barely open. I place the mix bag into my mylar bag. I fold the excess mix bag down away from the top of the mylar bag. I place the card board instruction inside the mylar. I then place my 300 cc Oxygen absorber in the mylar bag. Next, I iron close the top of my mylar bag. Last I use a sharpie and mark and date the information on the bag: Vanilla cake mix/Use by date. I always try to use by 2 years from the date I buy it. Be sure you check the date on the box before you leave the store. If it at least one year from that days date, then I feel comfortable marking my bag with a Use by Date 2 years out, as the environment is oxygen free!
It's quite possible that you could go longer, but as it is with any flour.. 2 years is really about the most I recommend going for the best flavor. Keep them stored in a dry cool pantry! And they'll be ready and on had when you want a quick cake or cupcake. Most of the mixes do require additional items to complete: oil, eggs and water, so have those items on hand. Yes, I do use whole powdered eggs and I also make my own sweetened condensed milk, that I do use in the cake mixes. I'll typically add 1/2 cup water +1/2 cup of condensed sweetened milk. See my quick and simple recipe how to on the right side.
I personally prefer a "steamed cake"... and use these cake mixes in my Electric Pressure cooker. I use a 7" cake tin
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