Learning to bake fearlessly <3

Posts tagged ‘sugar’

Sparkly Sweet Cake Pancakes

Recently, I got a query on my Facebook wall. A friend wanted to know if it was possible to make pancakes or crepes out of cake mix! I swear, I heard an angel chorus. I’m always in favor of making familiar dishes better, and doctoring cake mixes into something more is always lovely. So of course I had to try this!

I looked up different pancake recipes, and most of them called for 2 eggs instead of the 3 the box mix called for, so I adjusted that. I also added a bit of flour to thicken it up; if you want more crepelike pancakes, you might try leaving that out.

And the verdict? Delicious! They kept the fluffiness of pancakes while still tasting like vanilla cake. I bet they’d work out just as well with any kind of mix you’d like to try–chocolate, funfetti, red velvet anyone? And remember how I told you to save some sugar shapes from the last recipe I posted?

They look absolutely adorable baked into the middle of pancakes. I bet anyone would love to see these on their plate on Easter morning, or any special occasion. Enjoy!

1 box cake mix
2 eggs
1/3 cup oil
1 1/4 cup water
1/4 cup all-purpose flour
Sugar candies, about 12 for medium-sized pancakes or about 24 for small pancakes

Mix up the cake mix, eggs, oil, water, and flour in a mixing bowl. Warm a pan on the stove at medium to medium-low heat and melt a small amount of butter; you don’t want it to brown. Put down a sugar candy, flat side down, and immediately cover with pancake batter. When the top side is studded with large bubbles, flip the pancake carefully, so you don’t mess up the hot sugar. When cooked completely and golden brown, transfer to a large plate. Try not to stack pancakes on top of each other until cool, to preserve the candy. Serve with milk and lots of 100% pure maple syrup.

I’d also love to try these with maple candy, or with the batter dyed different fun colors!


DIY sugar heart candies

I’ve always been the sort of strange child who eats sugar plain and loves it. When I was tiny, my grandmother had to keep me out of the sugar dish because I would attack it with a spoon. So, now that I’m an adult, I buy sugar candies all the time because now I can eat themĀ anytime I want. So when I found this recipe to make my own, I was super excited. Cause you know, blue hearts are kind of my thing. I intended to make them rainbow too, but…that’s a LOT of sugar. So next time I’ll halve my batches and make all six colors! You can make these as party favors or cake decorations, or just eat them plain like I am.

These are super easy to make, I finished in probably half an hour. And they’re yummy too! Be sure and save a few for a recipe I’ll be posting in a few days.

DIY Sugar Candies

Adapted from Wedding Chicks

1/2 cup sugar
1 tsp egg white
1/4 tsp room temp water
Paste or powder food coloring in whatever shade you like

Preheat your oven to 200 F. Combine your ingredients in a small bowl and mix well with a rubber spatula, until the mixture is evenly distributed and looks like wet sand. If it’s too dry, add a tiny bit more water or egg white, but don’t overwet or it’ll dissolve and be impossible to cut. Spread the sugar mixture out on a piece of parchment paper to 1/4 inch thickness and cut with a tiny cookie or fondant cutter; if it’s the right consistency, it’ll cling to the cutter. Hold it over a silpat or parchment paper-lined pan and tap gently to release it.

Bake for 10 minutes (long enough to cook them slightly, not long enough that the sugar melts) and let cool before eating or packaging.

If you’re making more than one color, save the cutout leftovers and mix them on another parchment paper for a tie-dyed marbled look!