Double Vanilla Sprinkle Cake KitProduct Image of Cake or Cake Kit
Double Vanilla Sprinkle Cake KitProduct Image of Cake or Cake Kit
Double Vanilla Sprinkle Cake KitProduct Image of Cake or Cake Kit
Double Vanilla Sprinkle Cake KitProduct Image of Cake or Cake Kit
Double Vanilla Sprinkle Cake KitProduct Image of Cake or Cake Kit
Double Vanilla Sprinkle Cake KitProduct Image of Cake or Cake Kit
Double Vanilla Sprinkle Cake KitProduct Image of Cake or Cake Kit
Double Vanilla Sprinkle Cake KitProduct Image of Cake or Cake Kit
Double Vanilla Sprinkle Cake KitProduct Image of Cake or Cake Kit
Double Vanilla Sprinkle Cake KitProduct Image of Cake or Cake Kit
Double Vanilla Sprinkle Cake KitProduct Image of Cake or Cake Kit
Double Vanilla Sprinkle Cake KitProduct Image of Cake or Cake Kit

Double Vanilla Sprinkle Cake Kit

Double Vanilla Sprinkle Cake Kit

Hold the phone caller, this collab is one for the books... a Double Vanilla Sprinkle Cake Kit with Heilala Vanilla.

Resonating with my own ethos, Heilala Vanilla founder, Jennifer Boggiss, says that her vanilla is “the delicious, joyous, much-loved ingredient added to life's great moments, such as birthdays, get-togethers, laughter, celebrations, and milestones.”

I love Heilala because, unlike a lot of vanilla products, it’s cold-pressed. This time-honoured art of vanilla extraction is a process which creates some serious vanilla flavours that cut through and linger long after the last bite. And this cake kit really lets those vanilla notes sing... you’ll see what I mean!

You get 2 sachets of their Pure Vanilla paste (for the cake) and 1 sachet of their Alcohol Free Vanilla Paste (for the icing so it's kid friendly). The baked cake sort of gives fairy bread, sort of vanilla ice cream, sort of just amazing.

Enjoy.

x Jordan

 

·:*¨༺ FREE USA SHIPPING WITH CODE "FREESHIP" ON ORDERS > $50 ༻¨* :·

Double Vanilla Sprinkle Cake Kit
Product Details

You will receive:

  • CAKE MIX
  • ICING MIX
  • VANILLA PASTE
  • SPRINKLES
  • NON-STICK LINER
  • INSTRUCTIONS

Ingredients Unbleached Wheat Flour, Caster Sugar, Icing Sugar (sugar, tapioca starch), Blanched Ground Almonds, Rainbow Sprinkles (sugar, maize starch, vegetable fat [palm kernel], glucose emulsifier [322, soy lecithin], colours 100,110, 122, 124 & 133), Baking Powder (sodium bicarbonate, sodium acid pyrophosphate, corn starch), Pure Vanilla Paste (vanilla extract [water, alcohol, vanilla extractives], vanilla seeds, sugar, thickener [xantham gum]), Alcohol Free Vanilla Paste (vanilla extract [glycerine, water, vanilla extractives], vanilla seeds, sugar, thickener [xantham gum]), Salt.

Allergens Wheat, Gluten, Almonds, Soy, less than 1% alcohol by volume

Shelf life You’ll find the best before date of your kit located on the tamper sticker sealing the base of the silver box.

Nutritional Information

Storage Information Store somewhere cool and dark like a pantry. If your house is super hot in summer then it is possible the heat will have some effects on our products - the worst that could happen is things like chocolate might melt or the matcha might become a bit discolored, which doesn’t affect the taste of the cake. This is unavoidable with high quality ingredients and no preservatives added. If you are worried, you can store the kits in the fridge, or you could just bake your cake ASAP after receiving it.

Dimensions The cake kit boxes are 15cm (width) x 18cm (height) x 6.5cm (depth)

Nutritional Information

Double Vanilla Sprinkle Cake Kit
Instructions & FAQs

You will need:

For the cake:

  • 1 cup of milk
  • ½ cup of oil or melted butter
  • 8" = 20cm cake pan

For the icing:

  • 150g room temperature butter

Directions

  • Preheat the oven to 180°C / 350°F fan bake and press the non-stick liner into an 8” / 20cm round cake pan (the liner is intentionally oversized so you will end up with The Caker’s signature ripples in the sides of the cake).
  • In a bowl, combine the Cake Mix with 1 cup of milk, ½ cup of oil or melted butter, both Pure Vanilla Paste sachets and roughly ½ of the Sprinkles. Mix until everything is incorporated and the batter is smooth but don’t overmix.
  • Pour the batter into the prepared cake pan and spread it out to the sides.
  • Bake the cake for around 40-50 minutes. Every oven is different, so keep an eye on the cake as it bakes, it will be ready when it is golden and a knife inserted in the middle comes out clean.
  • Once baked, allow the cake to sit for 10 minutes in the pan, then turn it out onto a cooling rack and leave to cool in the fridge.
  • Now make a buttercream icing: using an electric mixer, beat the Icing Mix with 150g = 1 ⅓ sticks of butter and the Alcohol Free Vanilla Paste on high speed until smooth and fluffy.
  • Once the cake is completely cool, spread the icing onto the cake and adorn with the remaining Sprinkles. Top with fresh edible flowers if desired."
  • Best served at room temperature.

TOP TIPS TO REMEMBER

This cake is super easy to make, the main things to remember when making it are:

  • preheat your oven!
  • don’t mix the batter too much (especially if you are using an electric mixer)
  • make sure your cake is properly cool before you ice it

WHAT IS THE BEST SIZE PAN TO USE?

Using an 8” pan is really important, otherwise your cake might be too tall and be difficult to cook through, or too flat and resemble a pancake. I’ve sourced a cake pan, which is the perfect dimensions and thickness to ensure your cake bakes perfectly so be sure to add it to your cart before you check out.

WHAT IS THE BEST OIL TO USE?

Always use a light, neutral tasting oil in your cakes such as light olive oil.

SHOULD I USE SALTED OR UNSALTED BUTTER?

We recommend using unsalted butter, as there is already salt in the cake mix. In saying this, salted butter will work fine if that is all you have at home.

WHAT SHOULD MY BATTER LOOK LIKE?

Your batter should be thick as opposed to runny.

WHAT IS OVERMIXING?

When incorporating your wet and dry ingredients together be sure to use a gentle folding motion and stop as soon as your cake batter has come together. Any stirring after this point would be classed as overmixing. Overmixing your cake develops the gluten in your batter, giving it an unpleasant, doughy mouth feel.

WHAT ADJUSTMENTS DO I NEED TO MAKE IF BAKING AT HIGH ALTITUDE?

Because the rate of evaporation is faster at high altitude, cakes often require more liquid and longer bake times so you should favor an overpour instead of an underpour of all liquid ingredients and don't be alarmed if your cake takes longer than the prescribed bake time. Also, the lighter air at high altitude allows cake batter to expand more and faster, often making it necessary to increase the oven temperature by 25° and to use a larger baking pan if you have one.

HOW DO I KNOW WHEN IT'S BAKED?

Your cake is ready when a sharp knife or skewer inserted into the center comes out clean. The reason we recommend checking cakes regularly after the halfway point is that you want to catch the cake at the moment it is baked to perfection, especially considering a cake will continue to cook for a few minutes after it has been removed from the oven. Your cake should rise slightly and have a flat, matte surface.

WHAT TEXTURE SHOULD MY BAKED CAKE BE?

Your cake should be tender, dense and bordering on brownie-like. My cakes all have a sumptuous, close-crumb texture due to the high amount of ground almonds in the recipe!

CAN I MAKE CUPCAKES?

You can make about 8 minicakes (large single serve cupcakes) or 30 babycakes (small 1-2 bite cupcakes) with this kit (just remember to reduce the bake time to 20-25 minutes). Here’s how…

  1. Prepare your cake batter and crumble in separate bowls according to the recipe card provided.

  2. Line a mini or babycake tray with enough cupcake papers for either size (babycakes are around 3.5cm diameter on their base, minicakes are around 6cm in diameter).

  3. Fill each cupcake paper with your cake batter using a teaspoon. For babycakes make sure each paper is filled about 1-2mm below the top line, for minicakes, fill the papers about ⅔ full.

  4. Scatter your crumble mix over the unbaked cupcakes, just enough to cover the top layer.

  5. Bake for around 20-30 minutes, or until springy to the touch and the crumble is nice and toasted. Every oven is different, so you may need to bake your babycakes for a shorter or longer time - keep an eye on them as they bake!

  6. Allow your cupcakes to cool for 10 minutes in their tray, then take each out to cool on a cooling rack.

  7. Once your cupcakes are cool, they’re ready to serve! If you can resist the smell long enough, drizzle them with salted caramel and/or serve with a dollop of coconut yoghurt.

HOW DO I MAKE A TIERED CAKE?

To make your mini 3-tiered cake you will be using two Caker cake kits and simply doubling the wet ingredients instructed. 1 cup of milk per the instructions becomes 2 cups of milk, ½ a cup of oil becomes 1 cup and so on.

SOME HANDY TIPS

  • You will need a big bowl for all the batter as well as 1x 8”, 1x 6” and 1x 4” cake tins.

  • Don’t forget to preheat the oven (180C/350F), this is such an important step.

  • For the largest pan, you need to use one of the parchment paper circles from the kits, the other two are provided with the pans (if you haven’t purchased my Mini Tiered Cake Bundle you will need to cut your own - trimming one from your second kit is nice and easy).

  • Prepare your batters in a single bowl according to the recipe card, remembering to use double the wet ingredients stated.

  • Once the cake batter is ready, the most important thing to get right is the amount of batter per pan such that all the cakes will come out with proportional heights. You want about 1” (2.5cm) of batter in the 2 larger pans and ½” (just over 1cm) in the smallest pan (add your fruit last if your kit requires it). If you add too much batter, just take some out with a spoon.

  • When the cakes go into the oven, set a timer for 20 minutes because that’s around the time that the 4” cake will be done. At 30 minutes the 6” cake should be done. At 45-50 minutes the 8” cake should be done.

  • When assembling the cake, apply about half of the glaze/buttercream/ganache onto the centre of the largest cake and work your way slowly to the edges. I like to spin the cake at the same time as I spread the glaze/buttercream, but just do whatever feels comfortable. Make sure the middle layer is nice and centered before applying the glaze/buttercream - you’ll want to use just over half of what’s left for this layer, and the rest on the third layer.

  • Add Fresh Flowers for an extra Caker touch if desired!

Double Vanilla Sprinkle Cake Kit
Frequently Asked Questions

WHEN WILL MY ORDER SHIP?

We work to a 2 day time frame to pack orders in our Los Angeles warehouse - this means if you order on Monday, our aim is to have it labeled on Tuesday and either get picked up on Tuesday afternoon or Wednesday morning. We use a combination of UPS Ground, Fedex Ground, USPS Ground, so unless you live really far away from LA, you should receive your order within 5 working days ideally.

DO YOU OFFER EXPEDITED SHIPPING?

Yes we have 3 day and ground options for the USA! If you are in Los Angeles and need a cake kit or book in a pinch, email us at hello@thecakerusa.com and we can try to either arrange one to be delivered to you on a local courier.

DO YOU OFFER INTERNATIONAL SHIPPING?

We ship to anywhere that UPS ships to! If you are looking for shipping to New Zealand, please visit our New Zealand website: nz.the-caker.com.

HOW WILL I KNOW MY ORDER HAS SHIPPED?

You’ll receive a notification from our shipping provider with tracking details once your order is on its way. If you still haven’t been emailed after 3 business days (check your spam!), please email us at hello@thecakerusa.com and we will follow up on your order.

CAN I SEND A GIFT DIRECTLY TO SOMEONE?

Yes! We do not include pricing on our packing slips so you can send all our products directly to loved ones as gifts! Note that the billing address will be on the packing slip so please email us (hello@thecakerusa.com) if you want us to leave the packing slip out. You can add a gift card with your purchase at the checkout. Our warehouse doesn’t allow us to offer gift wrapping though, sorry about that!

MY CITY'S TEMPERATURES REGULARLY GET VERY HOT. WILL THIS AFFECT MY CAKE KIT DURING DELIVERY?

The worst that could happen is things like chocolate might melt (but you’ll be melting it anyway) or the matcha might become a bit discolored (which doesn’t affect the taste of the cake). This is unavoidable with high quality ingredients and no preservatives added. If you are worried, try to get your cake kit inside as soon as it is delivered.

WHAT IS YOUR RETURN POLICY?

We don’t accept returns of cake kits because of the fact they are food, however we can offer a refund or replacement if there is something wrong with your order. If that’s the case, we are so sorry - please email us (hello@thecakerusa.com) and we will respond as soon as possible with a course of action.

WHAT IF I ENTERED THE WRONG SHIPPING ADDRESS!

Email us immediately (hello@thecakerusa.com) to see if it’s early enough for us to cancel your shipping label and make a new one with the right address. We want you to have your cake as much as you want your cake, so of course if your order does end up going out and it’s returned to us, then we’ll resend it but we are not technically responsible for delayed, unclaimed, or returned orders due to incorrect or undeliverable addresses entered by the user. We hope you understand!

MY TRACKING INFO SAYS MY ORDER WAS DELIVERED, BUT I HAVEN'T RECEIVED ANYTHING. WHAT DO I DO?

Email us (hello@thecakerusa.com) so we can look into it. Usually the carrier asks us to wait 21 days to see if there are any updates, and only then can we file a claim with the carrier, which is really annoying! If you need your order for a special occasion, then let us know and we’ll see what we can do!

MY TRACKING INFO HASN’T BEEN UPDATED IN A LONG TIME... WHAT DO I DO?

Email us (hello@thecakerusa.com) so we can look into it. If it’s the carrier’s fault, we’ll get a new order sent out to you and file a claim with the carrier.

DO YOU OFFER DISCOUNTS FOR LARGE CORPORATE GIFTING ORDERS?

Absolutely! For bulk orders (which we can either send to one location or out to individual recipients on your behalf) email (hello@thecakerusa.com) with your approximate quantities and we will get back to you with a quote.

WHAT IF I HAVE A QUESTION THAT IS NOT ADDRESSED ABOVE?

For all enquiries, email hello@thecakerusa.com.

$20.00
SOLDOUT

WHY ARE THE CAKER CAKE KITS SO EXPENSIVE?

The Caker cake kits are like nothing else in the cake mix game, they are a novel innovation of a product that has seen unbelievably little change since it was invented almost 100 years ago… But at 9 times the price of a supermarket cake mix though, how are they better?

1. COMPLETE WITH ICING AND/OR DECORATIONS

They come with every dry ingredient for the cake and icing PLUS the decorations so all you have to add are a few simple fresh ingredients. Your cake will end up actually looking like the picture on the box with very little effort required.

2. STUPIDLY EXPENSIVE INGREDIENTS

I'm not joking when I say that my Espresso Dark Chocolate cake kits contain over US$7 of Intelligentsia freeze-dried Black Cat espresso. Plus ingredients like almond flour and Callebaut 72% cocoa solids chocolate callets, which are expensive because they're the best. My Banana Cinnamon cake kit contains organic coconut sugar because I love the caramel vibe it lends. It's all in the name of taste.

3. LIFE SAVING NON-STICK LINER

Baking a perfect cake and then having it stick to the pan is a reason I hear all the time for why people say they don't like baking. I started pushing oversized baking paper circles into my pans early on in my baking career because I didn't have time to cut out precise strips of baking paper to get those clean edges. The result is rippled, indented edges, which has become a very signature and intentional look!

4. MY PERSONAL RECIPES

I developed my recipes based on the type of desserts I personally love to eat. They're the polar opposite of a sponge cake with themed fondant icing. They're not light in texture, they're dense (for lack of a better word) and often filled with big pieces of fruit! So when you try a Caker kit, you're not only trying something new, you're trying something super personal to me that you could only otherwise try from my bakery in Auckland or Los Angeles. My cake kits aren't watered down versions of my cakes from my bakeries, they are very similar recipes, which was super important to me when designing the line. PS. If you find the texture weird, you’re not alone, but reading THESE COMMENTS from some converts out there might shed some light!

5. GIFT WORTHY PACKAGING

I love shiny things, I love cosmetic packaging, I love when something feels considered... I don't like thin cardboard boxes or non-delicious looking images on food packaging. So I worked with my designers to create a product that is aesthetically good enough to give as a gift. I think one of my best business memories to date is when someone said they had bought a dozen cake kits for Christmas presents and said to me "they're amazing, they're like the new bottle of wine!"

6. OWNER OPERATED SMALL BUSINESS

I think it’s cool to cheer on a family owned business, and in the case of The Caker it is still just my little sister, Anouk, and I running the show! It's not easy growing a business as such a small team, so every customer is a true hero in our eyes. Trying a cake kit means you're supporting two girls whose goal in life is to bring people joy through super moist, fudgey cakes that are bursting with flavor!

The Caker by Jordan Randel Logo
"UPPING THE GROCERY STORE CAKE MIX GAME"
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"MOVE OVER, BETTY CROCKER. THERE’S A NEW CAKE MIX IN TOWN"
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"LUXE, LAVISH, AND IMPECCABLY DELICIOUS"
The Caker by Jordan Randel Logo
"THESE KITS ARE DELICIOUS AND BEAUTIFUL"
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"BRINGING CHIC CAKE KITS IN NEW FLAVORS TO A PANTRY NEAR YOU"
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"THE FACE OF QUARANTINE BAKING”
The Caker by Jordan Randel Logo
"YOU CAN JUST SAY IT’S FROM SCRATCH BECAUSE IT LOOKS AND TASTES THAT GOOD"
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"THEIR INGREDIENTS ARE TOP-NOTCH"
The Caker by Jordan Randel Logo
"NO ONE WILL EVER GUESS THAT YOUR ELEVATED CREATION CAME FROM A MIX"
The Caker by Jordan Randel Logo
"MAKE NO MISTAKE, THIS IS NO DUNCAN HINES BOXED MIX"
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"REVOLUTIONIZING THE WAY WE BAKE"
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"THE CAKER MAY HAVE JUST PERFECTED THE AT-HOME CAKE KIT"

Tips & Tricks

You will need:

For the cake:

  • 1 cup of milk
  • ½ cup of oil or melted butter
  • 8" = 20cm cake pan

For the icing:

  • 150g room temperature butter

Directions

  • Preheat the oven to 180°C / 350°F fan bake and press the non-stick liner into an 8” / 20cm round cake pan (the liner is intentionally oversized so you will end up with The Caker’s signature ripples in the sides of the cake).
  • In a bowl, combine the Cake Mix with 1 cup of milk, ½ cup of oil or melted butter, both Pure Vanilla Paste sachets and roughly ½ of the Sprinkles. Mix until everything is incorporated and the batter is smooth but don’t overmix.
  • Pour the batter into the prepared cake pan and spread it out to the sides.
  • Bake the cake for around 40-50 minutes. Every oven is different, so keep an eye on the cake as it bakes, it will be ready when it is golden and a knife inserted in the middle comes out clean.
  • Once baked, allow the cake to sit for 10 minutes in the pan, then turn it out onto a cooling rack and leave to cool in the fridge.
  • Now make a buttercream icing: using an electric mixer, beat the Icing Mix with 150g = 1 ⅓ sticks of butter and the Alcohol Free Vanilla Paste on high speed until smooth and fluffy.
  • Once the cake is completely cool, spread the icing onto the cake and adorn with the remaining Sprinkles. Top with fresh edible flowers if desired."
  • Best served at room temperature.

TOP TIPS TO REMEMBER

This cake is super easy to make, the main things to remember when making it are:

  • preheat your oven!
  • don’t mix the batter too much (especially if you are using an electric mixer)
  • make sure your cake is properly cool before you ice it

WHAT IS THE BEST SIZE PAN TO USE?

Using an 8” pan is really important, otherwise your cake might be too tall and be difficult to cook through, or too flat and resemble a pancake. I’ve sourced a cake pan, which is the perfect dimensions and thickness to ensure your cake bakes perfectly so be sure to add it to your cart before you check out.

WHAT IS THE BEST OIL TO USE?

Always use a light, neutral tasting oil in your cakes such as light olive oil.

SHOULD I USE SALTED OR UNSALTED BUTTER?

We recommend using unsalted butter, as there is already salt in the cake mix. In saying this, salted butter will work fine if that is all you have at home.

WHAT SHOULD MY BATTER LOOK LIKE?

Your batter should be thick as opposed to runny.

WHAT IS OVERMIXING?

When incorporating your wet and dry ingredients together be sure to use a gentle folding motion and stop as soon as your cake batter has come together. Any stirring after this point would be classed as overmixing. Overmixing your cake develops the gluten in your batter, giving it an unpleasant, doughy mouth feel.

WHAT ADJUSTMENTS DO I NEED TO MAKE IF BAKING AT HIGH ALTITUDE?

Because the rate of evaporation is faster at high altitude, cakes often require more liquid and longer bake times so you should favor an overpour instead of an underpour of all liquid ingredients and don't be alarmed if your cake takes longer than the prescribed bake time. Also, the lighter air at high altitude allows cake batter to expand more and faster, often making it necessary to increase the oven temperature by 25° and to use a larger baking pan if you have one.

HOW DO I KNOW WHEN IT'S BAKED?

Your cake is ready when a sharp knife or skewer inserted into the center comes out clean. The reason we recommend checking cakes regularly after the halfway point is that you want to catch the cake at the moment it is baked to perfection, especially considering a cake will continue to cook for a few minutes after it has been removed from the oven. Your cake should rise slightly and have a flat, matte surface.

WHAT TEXTURE SHOULD MY BAKED CAKE BE?

Your cake should be tender, dense and bordering on brownie-like. My cakes all have a sumptuous, close-crumb texture due to the high amount of ground almonds in the recipe!

CAN I MAKE CUPCAKES?

You can make about 8 minicakes (large single serve cupcakes) or 30 babycakes (small 1-2 bite cupcakes) with this kit (just remember to reduce the bake time to 20-25 minutes). Here’s how…

  1. Prepare your cake batter and crumble in separate bowls according to the recipe card provided.

  2. Line a mini or babycake tray with enough cupcake papers for either size (babycakes are around 3.5cm diameter on their base, minicakes are around 6cm in diameter).

  3. Fill each cupcake paper with your cake batter using a teaspoon. For babycakes make sure each paper is filled about 1-2mm below the top line, for minicakes, fill the papers about ⅔ full.

  4. Scatter your crumble mix over the unbaked cupcakes, just enough to cover the top layer.

  5. Bake for around 20-30 minutes, or until springy to the touch and the crumble is nice and toasted. Every oven is different, so you may need to bake your babycakes for a shorter or longer time - keep an eye on them as they bake!

  6. Allow your cupcakes to cool for 10 minutes in their tray, then take each out to cool on a cooling rack.

  7. Once your cupcakes are cool, they’re ready to serve! If you can resist the smell long enough, drizzle them with salted caramel and/or serve with a dollop of coconut yoghurt.

HOW DO I MAKE A TIERED CAKE?

To make your mini 3-tiered cake you will be using two Caker cake kits and simply doubling the wet ingredients instructed. 1 cup of milk per the instructions becomes 2 cups of milk, ½ a cup of oil becomes 1 cup and so on.

SOME HANDY TIPS

  • You will need a big bowl for all the batter as well as 1x 8”, 1x 6” and 1x 4” cake tins.

  • Don’t forget to preheat the oven (180C/350F), this is such an important step.

  • For the largest pan, you need to use one of the parchment paper circles from the kits, the other two are provided with the pans (if you haven’t purchased my Mini Tiered Cake Bundle you will need to cut your own - trimming one from your second kit is nice and easy).

  • Prepare your batters in a single bowl according to the recipe card, remembering to use double the wet ingredients stated.

  • Once the cake batter is ready, the most important thing to get right is the amount of batter per pan such that all the cakes will come out with proportional heights. You want about 1” (2.5cm) of batter in the 2 larger pans and ½” (just over 1cm) in the smallest pan (add your fruit last if your kit requires it). If you add too much batter, just take some out with a spoon.

  • When the cakes go into the oven, set a timer for 20 minutes because that’s around the time that the 4” cake will be done. At 30 minutes the 6” cake should be done. At 45-50 minutes the 8” cake should be done.

  • When assembling the cake, apply about half of the glaze/buttercream/ganache onto the centre of the largest cake and work your way slowly to the edges. I like to spin the cake at the same time as I spread the glaze/buttercream, but just do whatever feels comfortable. Make sure the middle layer is nice and centered before applying the glaze/buttercream - you’ll want to use just over half of what’s left for this layer, and the rest on the third layer.

  • Add Fresh Flowers for an extra Caker touch if desired!