Cake Mixes

I love Cook's Illustrated! In the March/April 2008 issues, they explained why yellow cake mix stays so moist and fluffy. Essentially all the additives (chemically engineered emulsifiers and leavening agents) keep the cake moist and fluffy and error free.

They call it 'foolproof' cake mix b/c if someone overbeats it, adds the wrong amount of ingredients, or uses the wrong pan, the cake still turns out good.

In addition, some of the emulsifiers help incorporate more air into the batter. While eggs help do this in a homemade cake, they can't compete with the chemically added ones in store bought mixes.

Cake mix also boasts hydrogenated fats (bad fats) and food coloring, thus giving it a gorgeous yellow, brown, or white color that you just can't mimic when making a homemade cake.

While I occasionally use cake mixes, I still love making homemade cakes b/c it's all about the process, enjoyment and love put in to it that makes it worth while. And seeing my awesome kiddos and honey enjoy it too!!