|Betty Crocker Funfetti Cake (you are disgusting)|
It's not often, or AT ALL that I will divulge myself into a bad review - but this cake gave me just the excuse. If you read my blog you will know that I am a big fan of American goodies - but this store bought American cake batter actually put faith back into the British world of baking for me!
I'm not one to go to a supermarket and buy a Betty Crocker packet mix whenever I want to get my baking fix, but since this was 'the real' stuff I thought I'd give it a go. I've seen various amazing funfetti cakes on American blogs and I truly thought this was my only way in! I've changed my mind now. I added half a cup of corn oil, one cup of water and 2 eggs to the stuff (maybe I should have taken Pintrest's advice). I baked the cake two days before I assembled it, so it could firm up in the fridge, ready for icing. The cake itself was so artificially moist, and when left to stand had formed a syrupy, sticky sheen of cake on its top. Unpleasant. This meant that it was near to impossible to create a crumb coat. What made it worse was that the 'frosting' was so gloopy and 'smooth' it ceased to firm up in the fridge! Thus, crumbs all over my cake.
As for taste - it felt like I was eating wet cake. Cake soaked in tap water. There was absolutely no need to chew! I placed a piece of tap water cake onto my tongue and it unnaturally melted into my taste buds.
Three cheers to the Betty Crocker of America, you have rightfully taken the 'home' out of baking.
|Betty Crocket Funfetti Cake|