Can I make my cake mix vegan?
Absolutely! We recommend soy milk for general baking, as it has a higher protein and fat content, but other non-dairy milks work well for cakes.
You can substitute 1/2 cup of vegetable oil for 1 stick melted butter.
For eggs, we recommend "Just Eggs", aquafaba or ground flaxseeds. See our vegan eggs cheatsheet below.
Should I use salted or unsalted butter?
Unsalted butter is generally preferred for baking and what you will need for our kits. We have already measured the correct ratio of salt into our cake and frosting mixes for you.
Why did my cupcakes sink? Or why do they look flat or bubbly?
Theres a few reasons why your Foxiecakes cupcakes might have sunk: Common culprits include overmixing the batter, an incorrect oven temperature, opening the oven door too early or underbaking. High altitude can also be a factor. Getting to know your oven and understanding when to stop mixing are key to baking success.
Additionally, cheap butter with a high water content can contribute to cake rising improperly. Butter plays a crucial role in the structure of a cake. 1 The fat in butter helps create air pockets during creaming, contributing to a light and fluffy texture. High water content means less fat, which can lead to a dense, heavy cake that doesn't rise properly. For best results use a higher quality or European style butter.
Don't worry if your first few attempts aren't perfect – baking is a skill that develops with practice!
How do I know when it's baked?
Use the cake tester we included! If it comes out clean, the cake is likely done. You can also gently touch the top – it should spring back lightly. Look for golden brown edges that pull away from the pan. You can start checking a few minutes before the recipe's time, as ovens vary, but remember not to open the oven to early or for too long or you'll let all the heat out.
What adjustments do I need to make if baking at high altitude?
High altitude baking is tricky due to lower air pressure. This makes liquids evaporate faster (drying out baked goods) and gases expand more (causing cakes to rise too quickly then collapse).
Increase oven temp by 15-25°F, decrease baking time by 3-5 minutes for one dozen cupcakes. For our recipes that need 20-24 minutes, start checking for doneness around the 15-17 minute mark. Always use a cake tester or toothpick to be sure!
Can I make my cake mix vegan?
Absolutely! We recommend soy milk for general baking, as it has a higher protein and fat content, but other non-dairy milks work well for cakes.
You can substitute 1/2 cup of vegetable oil for 1 stick melted butter.
For eggs, we recommend "Just Eggs", aquafaba or ground flaxseeds. See our vegan eggs cheatsheet below.
Should I use salted or unsalted butter?
Unsalted butter is generally preferred for baking and what you will need for our kits. We have already measured the correct ratio of salt into our cake and frosting mixes for you.
Why did my cupcakes sink? Or why do they look flat or bubbly?
Theres a few reasons why your Foxiecakes cupcakes might have sunk: Common culprits include overmixing the batter, an incorrect oven temperature, opening the oven door too early or underbaking. High altitude can also be a factor. Getting to know your oven and understanding when to stop mixing are key to baking success.
Additionally, cheap butter with a high water content can contribute to cake rising improperly. Butter plays a crucial role in the structure of a cake. 1 The fat in butter helps create air pockets during creaming, contributing to a light and fluffy texture. High water content means less fat, which can lead to a dense, heavy cake that doesn't rise properly. For best results use a higher quality or European style butter.
Don't worry if your first few attempts aren't perfect – baking is a skill that develops with practice!
How do I know when it's baked?
Use the cake tester we included! If it comes out clean, the cake is likely done. You can also gently touch the top – it should spring back lightly. Look for golden brown edges that pull away from the pan. You can start checking a few minutes before the recipe's time, as ovens vary, but remember not to open the oven to early or for too long or you'll let all the heat out.
What adjustments do I need to make if baking at high altitude?
High altitude baking is tricky due to lower air pressure. This makes liquids evaporate faster (drying out baked goods) and gases expand more (causing cakes to rise too quickly then collapse).
Increase oven temp by 15-25°F, decrease baking time by 3-5 minutes for one dozen cupcakes. For our recipes that need 20-24 minutes, start checking for doneness around the 15-17 minute mark. Always use a cake tester or toothpick to be sure!
