An Open Letter to Canned Frosting and Boxed Cake Mix

By Nina Broberg


In the realm of desserts, cake may be one of my favorites to bake. From mixing to decorating, it can all be a relaxing way to spend your time. However, at the moment I have a bit of a quarrel with cake. Specifically with boxed cake mix and canned frosting. Now I don't really have anything against the taste of either of these things. I just find that I’m not great at making them.

In my experience with boxed cakes they tend to fall apart. I can't ever seem to frost them or even get them out of the pans without them starting to crumble. I’m not sure exactly what it is, it could just be me for all I know, but they never quite turn out how they should.

Pic Cred: The Pioneer Woman

Pic Cred: The Pioneer Woman

Pic Cred: Taste of Home

Pic Cred: Taste of Home

Earlier when I was baking a vanilla boxed cake hoping for inspiration for something to write about, it hit me. I had waited the fifteen minute cooling period, and it was time to remove the cakes from the pan. Immediately when I flipped the first cake, it split. As annoyed as I was already, I moved on. The second cake faired better and I had some hope remaining. That was, of course, before the frosting.

Canned frosting is it’s own monster. It’s somehow always too sticky to be spread without completely destroying the cake. Even if the cake hadn’t already been borderline falling apart, it still would’ve been a disaster. I had bright pink frosting intending to create some lovely frosting flowers. Instead, the frosting ended up destroying my hopes and dreams for this cake.

While I may be overreacting slightly to my baking fails, it’s still super annoying and can be easily avoided. I would always recommend using a homemade cake recipe and homemade frosting. They don’t take much more effort if you keep them simple.  You’ll almost always end up with better results. Good luck and happy baking!