Wegmans' Gluten Free Sugar Cookies: Prepared as directed, they tasted OK. I could really taste the butter, which seemed out of balance. What I'd do next time would be to prepare it perhaps half with butter/half Crisco and see if I can get the flavor more balanced. I did not frost them, and admittedly, I feel that might be part of why I didn't enjoy the cookie as much. Definitely chill the batter to make it more easily handled.
I will play around with this mix, perhaps doing the variant for snickerdoodles.
|See how moist!|
Wegmans' Gluten Free Vanilla Cake: Learning a bit from the sugar free cookies, I opted to cut back a bit on the butter and went with 3 Tbsp. of butter and 1 Tbsp. of oil. I also prepared it by adding in a little over 1 cup of fresh blueberries. (Fold them gently in to avoid having a purple cake.) The berries fell right to the bottom, and the cake came out very moist. As I might have mentioned before, I've learned with baking GF that covering cakes immediately after coming out of the oven with some foil helps seal in the moisture. I leave the foil on until completely cooled. The blueberry cake turned out great and I didn't frost this one either. The batter itself tasted very sugary, so I opted to skip adding more sugar to the top when cooled.
I think this mix would be great for a pineapple upside down cake, so I might try that next time I purchase this mix.
Both of these mixes retail for about $3.49 each.