Make Your Own Cake and Cookie/Biscuit Mixes, and save money…

You can easily make good quality cake mixes on your own in a food processor, or by hand, if you relish rubbing in butter to flour (can you tell I don’t?).Buying larger bags of flour and sugar, in order to make up a few batches of cake mix will also save money in the long run, as you can access cheaper prices for buying in bulk.  Think how much each individual box of cake mix costs and I think you could save at least 2/3 of this price. So in effect, 3 for the price of 1! Gotta be good value!
How to do it:

Measure ingredients accurately and place mixes into plastic bags: large zip lock bags are good. Seal and store in the fridge or freezer for 3 months. The can be made up immediately they are taken out of the fridge. It will take a little longer to mix them straight from the fridge, than if the ingredients were at room temperature, but you can allow a few minutes to prepare pans, trays etc. whilst waiting for the mix to acclimatize, if you find it works better at room temperature.

1 1/2 cups Self raising flour

NB: {for the non-Australians: Self raising flour is the equivalent of 1 cup of plain or all purpose flour mixed with 2 teaspoons of Baking powder sifted and mixed thoroughly}

3/4 cup  (180 g) castor sugar

2 tablespoons skim milk powder

125 g ( 4 0z) butter

Combine sifted flour, sugar and milk powder in bowl of food processor, fitted with metal blade, add chopped cold butter. Process 10 to 20 seconds until butter is evenly distributed in dry ingredients. Seal and store or continue to make a cake….

To Make Cake:

Place cake mix into small basin of electric mixer,


2 eggs, 1 tsp vanilla and 1/2 cup water, beat on low speed until ingredients are combined.

Increase speed to  medium, beat until mixture is changed in colour and smooth. There should  not be any lumps in the mixture; if there are, beat until they have disappeared. Spread mixture evenly into well-greased  20 cm Round, Bundt  or Ring tin, or a 28 cm X 18 cm ( 11 in  X7 in) lamington tin.

Bake in moderate oven 30 minutes befor turning on to wire rack to cool.


Orange Cake

2 teaspoons grated orange rind can be added with the water and eggs; omit vanilla. Top cake with Orange glace icing when cold.


Dissolve 1 tablespoon instant coffee with  1/4 cup boiling water, and make up to 1/2 cup water with cold water, leave to cool before using.

Use this in place of the 1/2 cup water in original recipe.

Top with glace icing of your choice, or coffee icing.


Sift 1/3 cup cocoa into small basin, gradually blend in 2/3 cup water, stir till smooth. Use in place of water in original recipe.

(The extra water is needed in this recipe to absorb the cocoa.) Top with chocolate icing.


This quantity of cake mix can be cooked in other sized tins: here is a guide to thier sizes and cooking times:

20 cm (*8 inch) ring tin – 35 minutes

2 x 25 cm x 8 cm (10 in x 3 in) bar tins – 30 minutes

20 cm x 10 cm (8in x 4 in) loaf tin – 50 minutes

23 cm x 12 cm (9in x 5 in) loaf tin  – 50 minutes

25 cm x 15 cm (10in x 6 in) – 45 minutes


Vanilla Glace Icing

1  1/2 cups icing sugar

2 teaspoons melted butter

1/2 teaspoon vanilla

2 tablespoons milk, approximately

Stir icing sugar into small heatproof bowl, stir in butter, vanilla and enough milk to make a thick paste. Stand basin over hot water, stir constantly until icing is of spreading consistency. Spread over cold cake with spatula.


Orange Glace Icing: Use 2 tablespoons strained orange juice in place of milk and omit vanilla.

Coffee Icing: Sift 2 teaspoons instant coffee owder with icing sugar. If granular instant coffee is used, heat the milk and dissolve the coffee in the milk.

Chocolate Glace Icing: Sift 2 tablespoons cocoa with the icing sugar, you will need about 3 tablespoons milk to bring mixture to a paste-like consistency.


1  1/4 cups self raising flour (or 1  1/4 cup all purpose or plain flour and 1 1/4 teaspoons baking powder)

1 tablespoon skim milk powder

1/3 cup castor sugar

1/3 cup coconut

125 g (4 oz) butter

Sift flour milk and sugar, place in bowl of food processor which has been fitted with metal blade; add coconut, and choped cold butter. Process 10 – 20 seconds or until butter is evenly distributed through dry ingredients. Seal and store for up to 3 months in fridge or freezer.

To make biscuits/cookies:

Place biscuit mix into basin, add 3 tablespoons water, beat with wooden spoon until mixture comes together. Mixture should be quite stiff. Roll teaspoonsfuls of mixture in to balls, place 5 cm (2 in) apart on lightly greased oven trays, flatten biscuits with a fork which has been dipped in flour, or top biscuits with almonds, cherries or choc bits. Bake in moderate oven 10 – 15minutes or until golden brown. Place on wire racks to cool. Makes 20 cookies/biscuits.
If you are planning a fund raiser, something to ponder about is making the mixes well beforehand ,so that you can bake without lengthy preparation on the day of sale. No doubt about it, freshly baked home baked treasts will sell like hot cakes!!

4 thoughts on “Make Your Own Cake and Cookie/Biscuit Mixes, and save money…”

    1. I don’t like to spend too much time baking either, and we all have busy lives. I find I have to be organzied to do it on a particular day, at a particular time and the quick cake mix aids in that respect. Thanks for stopping by on my blog.


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