My mum and I were talking packet mixes the other day and how she’d like to do a master mix like she did many years ago but now she has neither the space to store it or it makes way too much mix for her.
We came to the conclusion that next time she made her favourite cake from scratch that she should measure out the dry ingredients for 2 or even 3 mixes in 3 bowls ( 1 mix to make up now and 2 for later).
Now all she’d have to do is write the remaining wet ingredients (eggs, milk and butter or other) and the method on separate ziplock bags or jar and store in the pantry for a later date and it would be just like a bought packet mix cake. You can keep the labelled jar for the next mix.
After a little while you get a few varieties to choose from but remember to watch the dates on your original ingredients like baking powder or flour and to date from your shortest date. A lot depends on how far ahead you get.
The master mixes that you can pre make sometimes need large amounts of ingredients then to make you measure by cups of the mix, my preference is this less grand scale.
Many will depend on the method of your recipe but a lot should be adaptable, try muffins or loaf recipes as well. You can cut (or blitz) your butter into your flour and dry ingredients but you will have to store in the fridge or freezer so that it does not go off/rancid.
Example Banana maple loaf Measure and mix flour, sugar, baking powder and walnuts and write the wet ingredients and the method down.
Give it a whirl and see how you go. Worth a try even if you only have one spare to quickly throw together in a hurry.
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