The cake mix can be used as a base for many different cakes and variations according to taste and imagination. Here are some tips you can use for creating different varieties:
Bake the mix in a small baking pan (20 x 30), a bread tin or an oven-safe tin.
Bake the mix as muffins, cupcakes or cake pops.
Finished cake is crumbled into small crumbs. Mix the crumbs with a light icing.
You can make icing out of 125 g plain cream cheese, 100 g butter, 120 g SukrinMelis – icing sugar and 2 tsp vanilla sugar, for example. Mixed with the cake crumbs, this will become a firm dough.
Roll the dough out into small balls and place in the freezer for approx. 30 minutes.
Dip small sticks into melted chocolate and then stick them into the pops. (The chocolate will act like glue to keep the sticks firmly in place). Put the cake pops back in the freezer, and allow the chocolate to set.
Dip the fully set cake pops in what remains of the icing, and roll them in sprinkles, chopped nuts or whatever you wish to use as decoration. The only limits now are your imagination!
A taste of Christmas: Follow the instructions on the box and add ½ tsp of cinnamon, ½ tsp of cardamom, ½ tsp of ginger and ¼ tsp of cloves to the basic recipe. (You can also add dried fruit and nuts). Bake the cake in an ordinary cake tin, or use muffin tins and make Christmas muffins/cupcakes. We recommend a rich cheese icing with 150 g plain cream cheese, 60 g butter and 100 g SukrinMelis – icing sugar as a topping.
Blueberries and chocolate: Mix blueberries and chocolate chips into the mix.
Sweet potato cake: Slice or grate 3-4 sweet potatoes and stir into the mix before baking.
Apples and nuts: Grate two apples, and chop almonds, walnuts or similar, and add.
Coffee and walnut muffins: Add 4 tsp coffee (you can use 4 tsp instant coffee mixed with 4-5 tsp boiling water), 30 g chopped walnuts (and, if you like, 30 g of almond flour) into the mix. You can replace 1 dl of oil with 100 g quark (if so, add 1 tsp psyllium husk or equivalent). Bake in muffin tins at 180 degrees Celsius on the middle rack for about 20 minutes. Icing tip: 2 tsp coffee (you can use 2 tsp instant coffee mixed with about 2 tsp boiling water), approx. 30 g SukrinMelis – icing sugar and approx. 30 g regular icing sugar mixed together.