Hi Sweet Friends, NEVER buy boxed cake mix again!! Today, I am sharing How to Make 3 Healthy Make Ahead Cake Mixes that are Shelf Stable Pantry Staples using these Healthy Baking Mixes. Together we’ll make a Chocolate Cake Mix, a Yellow Cake Mix (with some tips and tricks for how to keep the cake “Yellow” when baking with whole grains), and a Spice Cake Mix. (See the timestamps below for each mix.) ➡️Be sure to head over to my RU-vid channel’s Home Page where I share lots of organized playlists of videos that I think you will enjoy. Here is the link: RU-vid.com/MarysNest ➡️SUBSCRIBE: RU-vid.com/MarysNest ➡️FREE 36 PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST (Printable): ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--N8Vy2aL7CQ.html Perfect for adding to your Kitchen Journal. ➡️TIMESTAMPS: 0:00 Introduction 0:48 Chocolate Cake Mix 14:26 Yellow Cake Mix 23:58 Spice Cake Mix ➡️WATCH THE ULTIMATE PREPPER PANTRY SERIES: ru-vid.com/group/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl ➡️RELATED VIDEOS: • 5 Make Ahead Mixes - Pancakes, Brownies, Biscuits, and More: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Re0DptU8lkw.html • 5 Make Ahead COOKIE Mixes: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-WvRix6zVyfc.html • Make Ahead Cream of Soup Mix: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pgU4f5tXNZE.html • Make Ahead Mix Playlist: ru-vid.com/group/PLkRuW3pBo2U0VCis3DRpiP1MpzKv_n906 • Mastering the Basics of Traditional "Nutrient Dense" Foods Cooking: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y • How to Stock the Traditional Foods Kitchen Pantry: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc • Super Soft No Knead Sandwich Bread: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NvnQemlD_5c.html • Homemade Cream Cheese: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-oIVRzfYPEW0.html ➡️FOR THE PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. And for more in-depth info...➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ru-vid.comjoin This is where I share in-depth “Vodcasts” (like a podcast but you can watch and listen or just listen) all about Traditional “nutrient dense” foods, plus 1 monthly LIVE STREAM. This is for those who are interested in delving into all these Traditional “Nutrient Dense” Foods topics in greater detail. BUT DON”T WORRY…this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉 Thanks for watching! Love, Mary
I will not be an elementary beginner in baking delicious cakes and breads. I will not want to start learning beginner-level baking videos. I will not bake underbaked and overbaked cakes and breads. I will bake delicious, nice-texture, fresh cakes and breads. Baking delicious and healthy cakes and breads will not be the most difficult task for me. But, I love to watch your baking videos. Thank you for sharing baking videos.
Enjoy your program. Best is your smile which is a day brightener. I’ve never heard recipes literally taught like you do which is saying something for a 74year old woman that loves being in the kitchen and learning all you show and explain. It sometimes makes me wish I was younger and starting all over again. Love your program!
I just made the cake and it was the most delicious I've ever had. I would appreciate the wet ingredient part of the cake recipe to be in the same video. Thanks for the recipe. It was easy and so so good.
Thank you Mary for the cake mixes!! I'm so happy you got right on it,and you responded to me. I am learning so much from you,and I appreciate all the hard work you are doing!!!☺️
Hearing your happy voice and positive attitude cheers me up so, Mary! I have been looking for pre-fab cake mixes without shortening, so I was so glad to see your recipes and I look forward to trying them this holiday season. Thank you for all the heart you put into your recipes and videos and God Bless!
I use my food processor & turn all my sugar that I bake with into Castor sugar which isn't sold in the U.S but is all throughout Europe. It's a very finely grounded sugar just before it starts to turn into powered sugar. It works fantastic when making delicate cakes that don't have leaveners added like a Genoise cake, macarons & pavlova etc. It should work great in this as well! Lovin your videos
Hi Mary, I am so glad I have found your site. Your voice is very claiming which fir someone who has anxiety helps alot. I love the way you explain things so that a NEWBIE like myself can really follow and understand. I had a heart attack 2yrs ago this coming march and the Drs say I need to make ALL my food from scratch. NO box stuff and no eating out. Alot of money later my kitchen is so over packed with all the stuff I could possibly need, not only heart healthy it is also a diabetic kitchen. I have to cook for my hubby, 2 VERY picky kids and a dad that if I didn't move back home to help would be eating hotdogs everyday NASTY!!! For almost 2years I have just been doing the old fashion way of cooking, now I want to jar stuff so I can just do things a bit easier and I can tell you will make that transition very easy for me. THANK YOU for sharing your recipes and kind voice. I have not eaten desserts in a very long time, but I am going upstairs after the TELL ALL (LOL) to make the jars and bake me some Chocolate cake With the espresso. I am so excited to do this. THANK YOU AGAIN!
You had me at “healthy”!! I so need to do this to add to my pantry🤗. The whole grain flour makes it all even better. Thank you friend for making my life a little easier!! God bless you sweet friend❤️
I really appreciate your videos. I like having a source for mixes I can store that are healthy and save time in the long run. Thanks for sharing your knowledge and recipes!
Thank you for making it easy for us to return back to our traditional healthy way of eating. I stumbled on your channel 2days ago and I can't stop watching. I have learnt alot of things I never knew I could make myself in My kitchen. Your channel is really loaded. God bless you real good. From Nigeria 🇳🇬
Same here! I thought I hated pumpkin pie for years, but when I had french toast that had nutmeg overload I recognized that flavor and realized it was the nutmeg. My mama never cooked with nutmeg, so I didn't know I didn't like it. hahaha I now cook pumpkin pie for my family with a little extra cinnamon and no nutmeg and we all love it. My mama even decided she loved pumpkin pie. :-D
@@cindymeans2171 Yes, I have. It's delicious! Hot Cocoa makes me sleepy for some reason, so I can enjoy a cup to help me sleep sometimes. The cinnamon makes it extra special, I think.
Thank you for these recipes. I am tired of buying cake mixes or anything else with chemicals in them. I cannot have soy, soy flour, soy protein etc, and MSG. I have fought to find what was causing my issues, vertigo and anaphylaxis and I thank you for all your recipes and teachings in these hard times. I am healthy and normal, finally, after 35+ years of trying to find out what was causing my problems. If I can make everything from scratch, zi can stay healthy. Thank you so much, Mary.
Mary, you saved my marriage.... jk... why you may ask? when you said transition to a traditional kitchen with your family or husband;) that really spoke to my heart I was like a military Sargent before.... lol ty and Jesus is shining on and through you.
Mary. Yeah! Thankyou so very much! I love, love, love all the make ahead mixes! I have aome health issues so aren't always able to cook from scratch. So nice to have these on hand for a healthy meal.
I dont understand why I never have thought about this. Wafflemix, cakemix and the previous video soupmixes... Thank you. Just ordered some extra Mason Jars online. All the best from Norway. 😊
I just want to say... Not sure how shelf stable freshly ground flour would be, but it is much nicer in flavor than storebought whole wheat... no bitterness at all and even bakes fluffier/spongier. I really had a hard time working with storebought whole wheat, getting it to rise well and having it not taste as great as white flour. We couldn't believe how great the flavor of freshly ground flour was when started milling at home!
Love your make ahead, thank you for sharing. Would you at some point make the items from the jars so we can see the finished product unfold from the pantry? Please.
Love this! Thank you so, so much. Tip about powdering the sugar is really wonderful!As I will have the Vitamix out to powder my sugar, can I just use it to combine all ingredients instead of whisk or would that over blend?
I made the chocolate cake with sprouted flour and it was very rich and dense. It was satisfying so I didn't choose to frost it. Our teens were thrown by the difference in texture though, so I'll try it with 1/2 AP next time. But it's great to have all 3 of them the cupboard ready for anything, and the spice mix smells so gently delicious (not so 'in your face' pungent). Thank you for the recipes!
I've spent a good deal of time in the England and they have something they call "caster sugar" which is available in their grocery markets. It's made as you described, only commercially. I thought to make it myself, once or twice, but I was warned that the sugar would scratch the plastic blender container and make it appear cloudy (actually, you'd be sand-blasting the inside of your blender container). Be careful, please if you plan to make your own :)
Thanks for sharing. Lee and I will eat all kinds of cakes. Daniel though only likes angel food cake or ice cream ones. For the rest he just eats off the icing. My Kindle reader arrived today filled with nearly two thousand books. Some of which I already read. It's great to be able to fit so many in a compact device that fits all of my bags and any functional sized pockets which only my coat and robes have. It even left off what I read up to on the last book I was reading on my old one that died. We're doing well.
That's a fascinating trick when you grind down the sugar for these mixes. It probably will improve the overall taste and texture of the cake. My favorite pound cake recipes (from America's Test Kitchen) does something similar. You begin by adding the eggs, SUGAR, and vanilla to the food processor and pulverizing it. You then slowly pour 2 sticks of hot melted butter through the feeder tube and emulsify it with the other ingredients. Yes, I've noticed that something magical happens during this process, which grinds and pulverizes the sugar. It does make a better cake. It's hard to describe. You then scrape this mixture into a bowl and sift flour, baking powder, and salt into it to finish, mixing and stirring by hand. Bake. I always amaze myself when I make this pound cake. It's perfect every time and tastes like it came from a professional bakery. The secret is the pulverized sugar. 😊
Hi Mary, Love the recipes. Can I use dried Stevia from my herb garden as the sweetener? If so how much? Also can I use natural Cocao powder and how much? Thank you so much for all of your wonderful advice, tips and tricks. I have started trading out processed ingredients for more natural and traditional ones. I just ordered you Modern pioneer Cookbook. Can't wait to try all of the amazing recipes.
What about gluten free cake mixes in these varieties, Please... As a person with Celiac disease, my cake mixes must be completely gluten free & I insist on GMO free as well. Thank you so much...
Yes! I'm not GF but I've got people who are. And boxed GF cake mixes are either expensive or filled with junk! A grain free cake mix would be even better!
I can’t wait to try these delicious recipe mixes and add to our kitchen 👏. I was wondering do you have a recipe for butter pecan cake mix ( I love the Betty Crocker version) and for white cake mix? Also would these recipes be used the same as boxed cake mix when making cake mix cookies? Thank you for sharing 👍👍 You are such an inspiration ❤️ Merry Christmas 🎄. Stay safe healthy and happy ❤️
You can. But use this as a good excuse to get the jar attachments. I swear I use those for 95% of my vacuum sealing. LOL Leftovers, pantry staples and fridge staples all get sealed in glass jars. It's a BEAUTIFUL thing!
Hi Mary. I am absolutely loving your channel and I thank you for all of your loving hard work. I did want to ask you about the yellow cake mix and the whole white wheat flour. I have begun grinding my own flour and I just purchased Soft White Wheat berries. Is this the same thing? My understanding is that it is used for baking. Be safe and well
I wanted to tell you all about my experience with a can of pumpkin...it is organic pumpkin. I knew it was past the best buy date and had it out since like Feb. The date was 07/15 best by. I was finally going to do the deed...I thought a coffee spill put the dark brown on the rim but no it was from holes worn in the metal of the lid on both ends. We had a safety consultant come in and talk to us and in regard to emergency food (or any food), he said the first thing to go is the packaging. We were debating about throwing out old bags of water. If there was no replacement whether we should or shouldn't; we might have gluey water. Cool and dry seem to be the key words but how do we keep that up in the face of shortages, fires, hurricanes, hot and cold temps, flooding? Another item is I had reason to go on the GMA's website, that is Grocery Manufacturers of America, they have all kinds of classes on processing food. You would not believe what is involved and the things they have to consider. It is worth a breeze through the classes descriptions etc. how well they watch our food, new changes such as weather conditions, cc if you ask me, and what can potentially go wrong and happen to our food. I was in the metal canning section, bottling, dry goods sections? don't know. You learn a lot, in just a few minutes at least for our purposes. Sigh, I have to say it one more time...Darn it...was looking forward to pumpkin pudding. That may also be the reason that organic expires before conventional...minor league canners because the conventional behemoths push them aside as far as canners go. I was checking out the Spam and Walmarts brand...I think they refer to it as luncheon meat. I will have to watch that video again. I did not notice at the time but I remember Spam did have a really nice can. they always did. And I think the WM had an adequate can (it has to be by law) The canners are adequate; it is just that like with anything else you can tell the one that is built to last. Spam also has ingredients as long as your arm and you know what that means. But what are you going to use this food for and when do you plan on using it. I wanted to make these points as we go through these considerations for our food purchases. Hope this is helpful all. And I would check out the GMA.
Hi Mary My husband cannot have whole grain products. Can I just use all- purpose flour? I was watching your video on 5 make ahead mixes like the pancake mix, brownie mix, bisquick type mix, cornbread etc. also now your cake mixes. What would the measurements be for just all purpose flour? I also use unbleached flour. Love you and your videos. ❤ Donna - Rhode Island
Hi Mary, I just can't seem to get to where you have the liquid ingredients for these cakes. Can you help me? I was hoping to make the chocolate cake today. I must say I am enjoying your videos thoroughly. Much of what you tell us is so helpful and really makes this a very pleasant learning experience.
Thank you SO much for the kind words. Were you able to open the description under the video? If so, the link to the recipes is there. If not, go directly to my website MarysNest DOT com and click on “Recipes and Videos” in the tool bar. Love, Mary ❤️🤗❤️
Vacuum sealing jars is basically the game changers of all game changers. I overhauled my pantry entirely, a couple years ago, when I got my jar attachment. Now I have nearly my entire pantry in sealed jars. The half gallon jars are great for specialty flours, rice and beans.
You have so many cute aprons. I really need to start using my aprons more because I’m a little messy and inevitably end up getting sauce or grease on my shirt. Every. Time. I should own stock in Shout stain remover. 😆
Hello Mary thank you from Connecticut. I made your beef broth! AMAZING, Beef stew was best I’ve ever had and made. Started my extracts for holiday gift baskets for Christmas 2021 but I have a question for you. My niece has Celiac Disease and was thinking of making her some of the prep cake and cookie mixes but would a rice or Almond Flour work too? Also I made the truffles in an adult for with some Baileys. Wonderful. Your feedback for the flour would be helpful
Hi Mary..I'm just starting out on learning Traditional cooking. 1 question ( so far ) I have is, are whole sugars sweeter than refined sugar the grocery stores sell ? I have tried those artificial sweetners and find them too sweet.
Mary, Thank you for your excellent series on storing food . My head is spinning . Please tell me the best way to store bulk pinto beans and all purpose flour . I get my flour from Azure Standard in ten pound bags and I have pinto beans in bulk from ur co-op . Thank you !! I would prefer whole grain flour but I get what i know will be eaten ( choosing your battles ) but I have won some :-)
Hi Yvonne, I understand completely. You are doing a great job. You can store your beans in a 5 gallon bucket with an air tight lid...like a gamma lid...and add in a few bay leaves to keep the bugs away. Store your white flour the same way. Love, Mary ❤️🤗❤️
Hello Mary, I'll be making this for sure. My question is I just started using the white wheat berry (I learned from Mrs Rain @ Rain County) after you grid them they need to be used up within a few days or you loose the nutritional value. Or does mixing with the other ingredients help with the shelf life? BTW I made your ginger bug to make ginger ale we love it. Thank you so much for all you do help us. You are a blessing!!
Wonderful!! Yes, once whole grains are ground up, they begin to lose their nutrition. That is why you want to pack the jar very full and then cap it tightly. The less air, the less your whole wheat flour will lose its nutritional value. That is why in my recipe, the amount that I have included packs a quart size jar right up to the rim. Remember to tap the jar down periodically as you’re filling it to help compress the mixture and keep as much air out as possible. Stored in this way, it should have a shelflife of about six months. Love, Mary❤️🤗❤️
I haven’t tried that, I’ve only used a round cake pans. But I think it would work. You may have to slightly adjust the times that I’ve shared in the printable recipe. Love, Mary
Hi Loretta, Open up the description under the video and you will see a link to the recipe. In the recipe I list out all the wet ingredients so that you can make each of these into a cake. Hope that helps. Love, Mary❤️🤗❤️
Hi Jennifer, That's a great question. There are mixed opinions on this because of the fat content in the flour. Some folks think it's OK to do since it's not a perfect air-tight seal. However, I gather from other food storage experts, they worry about the potential for the development of botulism with high fat foods in an anaerobic environment. So, that said, I might not try to vacuum seal it. Love, Mary
So...could you just use powdered sugar in place of regular sugar ? Would you use equal amounts....like 2 cups powdered in place of 2 cups regular sugar?
