Baking Tips

Things You'll Need to Prepare Our Mixes

You'll need to add the following ingredients to one box of mix:

For... Add...
Cookies 8 tablespoons butter, 1 large egg
Brownies 1/2 cup water, 1/3 cup oil, 2 large eggs
Cakes* 1-1¼ cup milk, 1/2-2/3 cup oil, 2-3 large eggs
Frostings* 6-8 tablespoons butter, 3-4 tablespoons milk

*The amount differs by variety and is listed on the packaging.

Ingredient Substitutions? No problem!

We've been asked if the ingredients you add can be substituted and the answer is "yes"! Here are a few recommendations. We do not recommend using other ingredients to replace eggs when making brownies or cookies.

Instead of... Try... Quantity
Milk Soymilk, Rice Milk, Almond Milk Use the same amount
Eggs* Applesauce, Egg substitute (e.g., Egg Beaters or Ener-G Egg Replacer) 1 egg = 1 tablespoon applesauce
1 egg = quantity of egg substitute listed on packaging
Vegetable Oil Canola oil, Safflower oil, Sunflower oil, Soybean oil, Butter Use the same amount
Butter Margarine, Shortening Use the same amount

*Substitution is not recommended for brownies or cookies.

If you have additional suggestions, please let us know. We'd love to hear from you!

Frosting Hints

Melt the butter until just liquid- don't let it get too hot! (It's okay if it is still semi-solid.) This can be done in the stove or in the microwave. If you suspect you have overheated the butter (frosting seems thin), place it in the refrigerator for a few minutes to thicken.

Add the milk a little at a time to get just the right consistency. Adding extra milk will thin the frosting and create a wonderful glaze for cakes and cookies.

Frosting can be prepared in advance and stored in the refrigerator for up to a week before use. Microwave 10-20 seconds to soften, then stir before spreading on fully cooled cake.