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Mixes FAQ's

Honeybuns Home Baking Mixes Frequently Asked Questions

Vanilla Sponge Cake Mix

Gluten free cake mix tube, with sponge cake

This decadent Sponge Cake Mix has a nuttiness and slightly caramelised flavour owing to the use of ground flaxseed and brown sugar respectively. Delicious baked naked but extremely versatile and can be adapted to use seasonal ingredients. Makes a cake or cupcakes. Download a copy of the insert sheet here.

Cake Mix Frequently Asked Questions

Once baked, does the cake have the same texture as a normal sponge cake?

The texture is very similar to Mediterranean almond/polenta based cakes. Namely they are more "low rise" and moister than a typical "sponge cake".

How long does the cake keep once baked, and can you freeze it?

Once baked, it will keep for 3 days in a cake tin. It can happily be frozen for up to 6 months.

I have a fan assisted oven and the top of my cake went very brown whereas the inside was uncooked?

We recommend that as all ovens are individuals, you alter the cooking time / temperature. To avoid singeing the top of your cake, cover with greaseproof / silicon paper. A clean skewer is a good way of testing for whether a cake is baked. 

I'm planning on making a dairy free cake using the mix. It says on the insert sheet that butter can be substituted as a dairy free alternative but would it be better to substitute with sunflower spread or rapeseed oil, and if rapeseed oil what weight/ml would you used for the oil?

We would recommend that you use rapeseed oil, replacing the 170g butter with 170 ml of rapeseed oil.  

Gorgeous gluten free Cornbread Mix recipes featured on Em's blog.

Unfortunately our Cornbread Mix is now discontinued, but we recommend using the following flour blend as a suitable alternative:
50g polenta
50g brown rice flour
¼ tsp salt
1 tsp gluten free baking powder
A pinch of pepper 
If the recipe calls for you to make up the mix as per the pack instructions, simply add all the above ingredients into a mixing bowl, add 3 free range eggs and mix well with a wooden spoon or electric hand mixer. Melt 200g butter, poor into the mix and whisk (electric or hand) until a smooth batter is formed. Add 2 tablespoons of milk and whisk again. 

Home baked muffind displayed on a plate in a woodland setting, set on a moss covered log

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Cheese dippers; all gluten free ingredients

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Cornbread in the round

   

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Courgette and Parmesan Muffins

    

Flippin' marvelous gluten free Cornbread Pancakes 

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