Pumpkin and Ginger Fairy Cakes for Halloween, Thanksgiving and More:
Regular readers of London-Unattached will know that I am known for my lack of baking skills. The challenge for me, as someone who rarely needs to make a cake and who tries to avoid doing so for the sake of saving a few calories, is simply lack of familiarity. I did bake when I was a teenager. I did bake when I was in my twenties and thirties. Now, though, I have a busy lifestyle and simply don’t get round to baking very often.
I’ve never tried using a cake mix, though I know Betty Crocker has a good reputation. So, when I was asked to take the opportunity of baking a celebratory cake using one of their mixes, I thought it was a good opportunity to have a go. The result, with a few tweaks, is one I think I could easily pass off as baking from scratch.
I’m also known for my lack of ability to follow a recipe. So, although there was a comprehensive set of instructions on the back of the packet, I decided to make up my own version of their Spiced Ginger Cake.
Since I was baking for Halloween, I thought nothing could be more appropriate than adding some pumpkin to the mixture. And, since I love ginger, I added a bit more of that. My first attempt was good, but not magnificent – more ginger needed I thought. So, for the second version I added some stem ginger, chopped finely. The final cakes were utterly delicious and went down a treat for Halloween with my Stormy Rum Cocktails
Here’s how I did it.
Piece of cake…and very delicious. So, I’m a Betty Crocker convert, simply because it makes it easy for me to bake. No scales needed, no fancy ingredients in my store cupboard. And no need for a mixer. Even the cream cheese icing came in a handy tub. #Icakeyou Betty Crocker, for making my life easy
Disclaimer: I was sent some free cake mix and icing and will receive some remuneration for this post. All comments are editorially given.