If you’re using a premix to bake a cake, is it really considered baking? That question has been hounding many home bakers and has sparked much debate. Premixes, the usually boxed pre-made mixture, makes a case for its convenience and affordability. Meanwhile, baking a cake from scratch is said to be more authentic. But head to head, which one would come out to be the superior confection?
Round 1: Convenience
When it comes to ease of use, premixes take…well, the metaphorical cake. After all, that is their main purpose – was to eliminate the need of having to source the ingredients and the time-consuming task of measuring them out individually. Some may argue that shopping for the raw components of a cake is part of the process, which is admittedly fun. However, this is only if you have the time to shop.
Round 2: Affordability
Price-wise, premixes are still in the lead. It’s so much cheaper to buy just exactly the right amount of ingredients you need in a cake, as opposed to buying an entire pack of flour when you only need several cups of it. Premixes also make your shopping list a lot shorter, which is a boon to your budget. Of course, there is the still option to buy cheaper raw ingredients, but there are some things that you really shouldn’t skimp on when it comes to making quality cakes.
Round 3: Consistency
When we say consistency, we mean both the quality of the cake and the repeatability of the recipe. In which case, both premixes and cakes made from scratch get a point each.
Premixes get the point for the precision of baking no matter how many times you have to churn out the same cake. This is a great perk when you need to concentrate on icing and fondant without sacrificing quality. At the same time, cakes made from scratch are said to generally be moister in terms of consistency and feel, but of course, it is still based on the skills of the baker.
Round 4: Taste
The great thing about cakes made from scratch is that you have greater control over what goes into your cake. That means that it will not have the subtle yet inevitable taste of additives that some say they can taste in a premix. Also, cakes made from scratch tend to have a distinguishable taste unique to the baker, which might instil a greater sense pride and satisfaction for the baker.
At the hands of a baker with skill, premixes and cakes made from scratch blur any difference. There are people who appreciate the time and effort put in cakes made from scratch, while there are those who find a sense of nostalgia in having cake made from premixes, just like how their mothers used to make.
There are even those who don’t care how the confection is made: cake is cake, and the important thing is the joy one is able to foster both in baking and in feeding their loved ones. To marry the two options though, there is always the option to use a “doctored” premix — using a premix and tweaking it to suit one’s recipe.
Check out Bake With Yen’s stores for premixes and ingredients you can experiment with so you can create the best cake for you today.
Visit our stores:
Joo Chiat Branch
34 Joo Chiat Road, Singapore 427364
6242 8017
Monday – Sunday, 9am – 6pm
(Closed on Public Holidays)
Tampines Branch
5 Tampines Street 32, #01-11/12, Singapore 529284
6904 8670
Monday – Sunday, 9am – 6pm
(Closed on Public Holidays)
