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Double Vanilla Sprinkle Cake Kit
Product Details
You will receive:
- CAKE MIX
- ICING MIX
- VANILLA PASTE
- SPRINKLES
- NON-STICK LINER
- INSTRUCTIONS
Ingredients Unbleached Wheat Flour, Caster Sugar, Icing Sugar (sugar, tapioca starch), Blanched Ground Almonds, Rainbow Sprinkles (sugar, maize starch, vegetable fat [palm kernel], glucose emulsifier [322, soy lecithin], colours 100,110, 122, 124 & 133), Baking Powder (sodium bicarbonate, sodium acid pyrophosphate, corn starch), Pure Vanilla Paste (vanilla extract [water, alcohol, vanilla extractives], vanilla seeds, sugar, thickener [xantham gum]), Alcohol Free Vanilla Paste (vanilla extract [glycerine, water, vanilla extractives], vanilla seeds, sugar, thickener [xantham gum]), Salt.
Allergens Wheat, Gluten, Almonds, Soy, less than 1% alcohol by volume
Shelf life You’ll find the best before date of your kit located on the tamper sticker sealing the base of the silver box.
Nutritional Information
Storage Information Store somewhere cool and dark like a pantry. If your house is super hot in summer then it is possible the heat will have some effects on our products - the worst that could happen is things like chocolate might melt or the matcha might become a bit discolored, which doesn’t affect the taste of the cake. This is unavoidable with high quality ingredients and no preservatives added. If you are worried, you can store the kits in the fridge, or you could just bake your cake ASAP after receiving it.
Dimensions The cake kit boxes are 15cm (width) x 18cm (height) x 6.5cm (depth)
Double Vanilla Sprinkle Cake Kit
Instructions
Fresh ingredients you will need
For the cake:
- 1 cup of milk
- ½ cup of oil or melted butter
- 8" = 20cm cake pan
For the icing:
- 150g room temperature butter
DIRECTIONS
- Preheat the oven to 180°C / 350°F fan bake and press the non-stick liner into an 8” / 20cm round cake pan (the liner is intentionally oversized so you will end up with The Caker’s signature ripples in the sides of the cake).
- In a bowl, combine the Cake Mix with 1 cup of milk, ½ cup of oil or melted butter, both Pure Vanilla Paste sachets and roughly ½ of the Sprinkles. Mix until everything is incorporated and the batter is smooth but don’t overmix.
- Pour the batter into the prepared cake pan and spread it out to the sides.
- Bake the cake for around 40-50 minutes. Every oven is different, so keep an eye on the cake as it bakes, it will be ready when it is golden and a knife inserted in the middle comes out clean.
- Once baked, allow the cake to sit for 10 minutes in the pan, then turn it out onto a cooling rack and leave to cool in the fridge.
- Now make a buttercream icing: using an electric mixer, beat the Icing Mix with 150g = 1 ⅓ sticks of butter and the Alcohol Free Vanilla Paste on high speed until smooth and fluffy.
- Once the cake is completely cool, spread the icing onto the cake and adorn with the remaining Sprinkles. Top with fresh edible flowers if desired."
- Best served at room temperature.
TOP TIPS TO REMEMBER
This cake is super easy to make, the main things to remember when making it are: -preheat your oven! -don’t mix the batter too much (especially if you are using an electric mixer) -make sure your cake is properly cool before you ice it
WHAT IS THE BEST SIZE PAN TO USE?
Using an 8” pan is really important, otherwise your cake might be too tall and be difficult to cook through, or too flat and resemble a pancake. I’ve sourced a cake pan, which is the perfect dimensions and thickness to ensure your cake bakes perfectly so be sure to add it to your cart before you check out.
WHAT IS THE BEST OIL TO USE?
Always use a light, neutral tasting oil in your cakes such as canola, sunflower, rice bran or grapeseed.
SHOULD I USE SALTED OR UNSALTED BUTTER?
We recommend using unsalted butter, as there is already salt in the cake mix. In saying this, salted butter will work fine if that is all you have at home.
WHAT IS THE BEST MILK TO USE?
Feel free to use any unsweetened milk you like! Some dairy free alternatives that work well are nut milks, oat milk and soy milk. Coconut milk can also be used, but is very high in fat (which can affect the cake), I would suggest combining equal parts coconut milk and water and then measuring for your recipe.
WHAT SHOULD MY BATTER LOOK LIKE?
Your batter should be thick as opposed to runny.
WHAT IS OVERMIXING?
When incorporating your wet and dry ingredients together be sure to use a gentle folding motion and stop as soon as your cake batter has come together. Any stirring after this point would be classed as overmixing. Overmixing your cake develops the gluten in your batter, giving it an unpleasant, doughy mouth feel.
HOW DO I KNOW WHEN IT'S BAKED?
Your cake is ready when a sharp knife or skewer inserted into the center comes out clean. The reason we recommend checking cakes regularly after the halfway point is that you want to catch the cake at the moment it is baked to perfection, especially considering a cake will continue to cook for a few minutes after it has been removed from the oven. Your cake should rise slightly and have a flat, matte surface.
WHAT TEXTURE SHOULD MY BAKED CAKE BE?
Your cake should be tender, dense and bordering on brownie-like. My cakes all have a sumptuous, close-crumb texture due to the high amount of ground almonds in the recipe!
CAN I MAKE CUPCAKES?
You can make about 8-12 minicakes (as we like to call cupcakes) or 30 babycakes (small 1-2 bite cupcakes) with this kit (just remember to reduce the bake time to 20-25 minutes). Here’s how…
- Prepare your cake batter according to the recipe card provided.
- Line a minicake or babycake tray with enough liners for either size (babycakes are around 3.5cm diameter on their base, minicakes are around 5-6cm in diameter).
- Fill each paper with your cake batter using a spoon. For either size make sure each paper is filled around ⅔ full.
- Bake for around 20-30 minutes, or until springy to the touch. Every oven is different, so you may need to bake your little cakes for a shorter or longer time - keep an eye on them as they bake!
- Allow your little cakes to cool for 10 minutes in their tray, then take each out to cool on a cooling rack.
- Prepare your icing as per the instructions on the recipe card.
- Once your little cakes are completely cool, using a teaspoon, spread or pipe a small amount of icing over each cake, enough to cover the top.
- Decorate with the Sprinkles and add fresh edible flowers for an extra Caker touch if desired.
Double Vanilla Sprinkle Cake Kit
Frequently Asked Questions
WHEN WILL MY ORDER SHIP?
We do our best to process all orders within 48 hours of receiving them, and you can expect your order to arrive within 3-5 business days!
DO YOU OFFER EXPEDITED SHIPPING?
Not at the moment but if you need a cake kit or book in a pinch, email us at orders@thecaker.co.nz and we can give you an estimated shipping time or suggest some local stockists for you to find our products with.
DO YOU OFFER INTERNATIONAL SHIPPING?
Yes we do! However the price depends on where. If you don’t see your country listed in the options at checkout, email orders@thecaker.co.nz with your address and what you’d like to order and we will send through a quote.
HOW WILL I KNOW MY ORDER HAS SHIPPED?
You’ll receive a notification from our shipping provider with tracking details once your order is on its way. If you still haven’t been emailed after 5 business days (check your spam!), please email us at orders@thecaker.co.nz and we will follow up on your order.
CAN I SEND A GIFT DIRECTLY TO SOMEONE?
Yes! We do not include pricing on our packing slips so you can send all our products directly to loved ones as gifts! You can add a gift card with your purchase at the checkout. Our warehouse doesn’t allow us to offer gift wrapping though, sorry about that!
WHAT IS YOUR RETURN POLICY?
We don’t accept returns of cake kits because of the fact they are food, however we can offer a refund or replacement if there is something wrong with your order. If that’s the case, we are so sorry - please email us orders@thecaker.co.nz and we will respond as soon as possible with a course of action.
WHAT IF I ENTERED THE WRONG SHIPPING ADDRESS!
Email us immediately orders@thecaker.co.nz to see if it’s early enough for us to cancel your order with our warehouse and make a new one with the right address. We want you to have your cake as much as you want your cake, so of course if your order does end up going out and it’s returned to us, then we’ll resend it but we are not technically responsible for delayed, unclaimed, or returned orders due to incorrect or undeliverable addresses entered by the user. We hope you understand!
MY TRACKING INFO SAYS MY ORDER WAS DELIVERED, BUT I HAVEN'T RECEIVED ANYTHING. WHAT DO I DO?
Email us orders@thecaker.co.nz so we can look into it. Usually the carrier asks us to wait 21 days to see if there are any updates, and only then can we file a claim with the carrier, which is really annoying! If you need your order for a special occasion, then let us know and we’ll see what we can do!
MY TRACKING INFO HASN’T BEEN UPDATED IN A LONG TIME... WHAT DO I DO?
Email us orders@thecaker.co.nz so we can look into it. If it’s the carrier’s fault, we’ll get a new order sent out to you and file a claim with the carrier.
CAN I PLACE A BULK ORDER FOR CORPORATE GIFTING
Absolutely! For bulk orders (which we can either send to one location or out to individual recipients on your behalf) email orders@thecaker.co.nz with your approximate quantities and we will get back to you with a quote.
WHAT IF I HAVE A QUESTION THAT IS NOT ADDRESSED ABOVE?
For all general cake kit enquiries, email orders@thecaker.co.nz
Double Vanilla Sprinkle Cake Kit
Double Vanilla Sprinkle Cake Kit
Hold the phone caller, this collab is one for the books... a Double Vanilla Sprinkle Cake Kit with Heilala Vanilla.
Resonating with my own ethos, Heilala Vanilla founder, Jennifer Boggiss, says that her vanilla is “the delicious, joyous, much-loved ingredient added to life's great moments, such as birthdays, get-togethers, laughter, celebrations, and milestones.”
I love Heilala because, unlike a lot of vanilla products, it’s cold-pressed. This time-honoured art of vanilla extraction is a process which creates some serious vanilla flavours that cut through and linger long after the last bite. And this cake kit really lets those vanilla notes sing... you’ll see what I mean!
You get 2 sachets of their Pure Vanilla paste (for the cake) and 1 sachet of their Alcohol Free Vanilla Paste (for the icing so it's kid friendly). The baked cake sort of gives fairy bread, sort of vanilla ice cream, sort of just amazing.
Enjoy.
x Jordan
Caker Sizes
Standard
Large
25 Baby Cakes
9 Minis
2-Tiered
“Whether your baker dabbles in cakes, cookies, bread, or all of the above, we’ve got a gift that will be the perfect kitchen addition”
“These kits are delicious and beautiful and you don’t even have to go to the grocery store to buy the ingredients you need”
“The pair have gone to great lengths to make sure their ingredients are top-notch”
"Upping the grocery store cake mix game"
"Luxe, lavish, and impeccably delicious"
"Make no mistake, this is no Duncan Hines boxed mix"
"You can just say it's from scratch because it looks and tastes that good"
"No-one will ever guess that your elevated creation came from a mix"
Tips & Tricks
Fresh ingredients you will need
For the cake:
- 1 cup of milk
- ½ cup of oil or melted butter
- 8" = 20cm cake pan
For the icing:
- 150g room temperature butter
DIRECTIONS
- Preheat the oven to 180°C / 350°F fan bake and press the non-stick liner into an 8” / 20cm round cake pan (the liner is intentionally oversized so you will end up with The Caker’s signature ripples in the sides of the cake).
- In a bowl, combine the Cake Mix with 1 cup of milk, ½ cup of oil or melted butter, both Pure Vanilla Paste sachets and roughly ½ of the Sprinkles. Mix until everything is incorporated and the batter is smooth but don’t overmix.
- Pour the batter into the prepared cake pan and spread it out to the sides.
- Bake the cake for around 40-50 minutes. Every oven is different, so keep an eye on the cake as it bakes, it will be ready when it is golden and a knife inserted in the middle comes out clean.
- Once baked, allow the cake to sit for 10 minutes in the pan, then turn it out onto a cooling rack and leave to cool in the fridge.
- Now make a buttercream icing: using an electric mixer, beat the Icing Mix with 150g = 1 ⅓ sticks of butter and the Alcohol Free Vanilla Paste on high speed until smooth and fluffy.
- Once the cake is completely cool, spread the icing onto the cake and adorn with the remaining Sprinkles. Top with fresh edible flowers if desired."
- Best served at room temperature.
TOP TIPS TO REMEMBER
This cake is super easy to make, the main things to remember when making it are: -preheat your oven! -don’t mix the batter too much (especially if you are using an electric mixer) -make sure your cake is properly cool before you ice it
WHAT IS THE BEST SIZE PAN TO USE?
Using an 8” pan is really important, otherwise your cake might be too tall and be difficult to cook through, or too flat and resemble a pancake. I’ve sourced a cake pan, which is the perfect dimensions and thickness to ensure your cake bakes perfectly so be sure to add it to your cart before you check out.
WHAT IS THE BEST OIL TO USE?
Always use a light, neutral tasting oil in your cakes such as canola, sunflower, rice bran or grapeseed.
SHOULD I USE SALTED OR UNSALTED BUTTER?
We recommend using unsalted butter, as there is already salt in the cake mix. In saying this, salted butter will work fine if that is all you have at home.
WHAT IS THE BEST MILK TO USE?
Feel free to use any unsweetened milk you like! Some dairy free alternatives that work well are nut milks, oat milk and soy milk. Coconut milk can also be used, but is very high in fat (which can affect the cake), I would suggest combining equal parts coconut milk and water and then measuring for your recipe.
WHAT SHOULD MY BATTER LOOK LIKE?
Your batter should be thick as opposed to runny.
WHAT IS OVERMIXING?
When incorporating your wet and dry ingredients together be sure to use a gentle folding motion and stop as soon as your cake batter has come together. Any stirring after this point would be classed as overmixing. Overmixing your cake develops the gluten in your batter, giving it an unpleasant, doughy mouth feel.
HOW DO I KNOW WHEN IT'S BAKED?
Your cake is ready when a sharp knife or skewer inserted into the center comes out clean. The reason we recommend checking cakes regularly after the halfway point is that you want to catch the cake at the moment it is baked to perfection, especially considering a cake will continue to cook for a few minutes after it has been removed from the oven. Your cake should rise slightly and have a flat, matte surface.
WHAT TEXTURE SHOULD MY BAKED CAKE BE?
Your cake should be tender, dense and bordering on brownie-like. My cakes all have a sumptuous, close-crumb texture due to the high amount of ground almonds in the recipe!
CAN I MAKE CUPCAKES?
You can make about 8-12 minicakes (as we like to call cupcakes) or 30 babycakes (small 1-2 bite cupcakes) with this kit (just remember to reduce the bake time to 20-25 minutes). Here’s how…
- Prepare your cake batter according to the recipe card provided.
- Line a minicake or babycake tray with enough liners for either size (babycakes are around 3.5cm diameter on their base, minicakes are around 5-6cm in diameter).
- Fill each paper with your cake batter using a spoon. For either size make sure each paper is filled around ⅔ full.
- Bake for around 20-30 minutes, or until springy to the touch. Every oven is different, so you may need to bake your little cakes for a shorter or longer time - keep an eye on them as they bake!
- Allow your little cakes to cool for 10 minutes in their tray, then take each out to cool on a cooling rack.
- Prepare your icing as per the instructions on the recipe card.
- Once your little cakes are completely cool, using a teaspoon, spread or pipe a small amount of icing over each cake, enough to cover the top.
- Decorate with the Sprinkles and add fresh edible flowers for an extra Caker touch if desired.