Little did we realize that the Easy-Bake Oven comes with a significant drawback: the included packets of cake mix run out quickly (and leaves you with four or five highly expensive little cakes, if you never use the oven again!) So when I decided to buy an oven for my niece, I started working on some DIY cake mix recipes and made enough to last her for months of baking.
I also created a savory mix for Cornbread and a recipe for a tiny Irish Soda Bread, (which includes wet ingredients, so that one can't be made into a mix) that could be made in the same way as the little cakes.
So follow along with me as I show you how to make these for your own little holiday baking elves!
Step 1: Chocolate Cake Mix
(makes about 10 cakes)
1 cup vanilla sugar
3 tablespoons unsweetened cocoa powder
1 cup whole wheat pastry flour
1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon powdered dry egg white
1/3 cup vegetable shortening
We mixed all these ingredients thoroughly and divided it into zip-top bags containing 1/3 of a cup of mix each. To make the cake (we tested one in our toaster oven) mix 1 zip-top bag of cake mix with 4 teaspoons of water. Pour into a greased and floured Easy-Bake pan and bake in a preheated Easy-Bake oven for 15 minutes.
Step 2: Apple Oatmeal Bar Mix
(adapted from this recipe, makes 4)
2 tablespoons shortening
4 tablespoons brown sugar, packed
1/2 cup whole wheat pastry flour
1/2 teaspoon baking soda
4 tablespoons quick-cooking rolled oats
1/4 teaspoon salt
1/4 teaspoon cinnamon
6 tablespoons milk, divided
8 teaspoons applesauce or jam, divided
Mix the first 6 ingredients together until thoroughly blended. Divide recipe evenly into four zip-top bags. To bake one bar, blend one bag of mix with 3 teaspoons of milk. Press this mixture into the bottom of a greased Easy-Bake pan. Top with 2 teaspoons of applesauce or jam.
We decided that this small cake was our favorite recipe of all.
Step 3: Pastel Rainbow Cakes
(based on this recipe, makes 4)
2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon powdered dried egg white
3 tablespoons shortening
2 1/2 teaspoons red sugar crystals (or color of your choice)
2 1/2 teaspoons green sugar crystals
2 1/2 teaspoons violet sugar crystals
2 1/2 teaspoons orange sugar crystals
4 teaspoons milk per cake (a total of 16 teaspoons for all 4 cakes)
Mix the first five ingredients together and blend thoroughly. Divide evenly into 4 zip-top bags. To each bag, add one color of sugar crystals and store. To make cakes, mix one bag of mix with 4 teaspoons of milk. Pour into a greased and floured Easy-Bake pan and bake in a preheated Easy-Bake oven for 15 minutes.
Step 4: Easy-Bake Cornbread Mix
1/4 cup plus 2 tablespoons cornmeal
2 tablespoons white flour
1 teaspoon baking powder
heavy pinch of salt
heavy pinch of sugar
1/2 teaspoon powdered egg whites
1 tablespoon shortening
4 tablespoons milk or cream, divided
Mix all ingredients together until thoroughly combined, divide evenly between 4 zip-top bags. For one cornbread, grease an Easy-Bake pan thoroughly. Mix one bag of cornbread mix with 1 tablespoon of milk or cream. Pour into pan and bake in a preheated Easy-Bake oven for 15 minutes.
Step 5: Easy-Bake Irish Soda Bread
1 teaspoon confectioners sugar
1/4 cup flour
1/8 teaspoon baking powder
pinch of baking soda
pinch of salt
8-10 raisins (currants will be easier to mix in)
pinch of caraway seed
2 teaspoons eggbeaters (or beaten egg,)
1 tablespoon sour cream
1 tablespoon milk
Whisk the egg thoroughly. Mix all the ingredients until they come together in a thick batter. Grease an Easy-Bake pan well. Press your dough into the pan, until it is LESS THAN HALF the depth of the pan, keeping in mind that it will rise in the oven—you can sprinkle the top with regular sugar and caraway seeds if you like. Bake for 12 minutes in a preheated Easy-Bake oven. Allow to cool. Enjoy!