Yeah, it shocks most people when they hear it. But if you think further on it, mayo is essentially oil, egg, and an acid, but mainly oil and egg. Cake mix calls for oil and egg, and so you just substitute a dollop of mayonnaise, and it does a better job of oil and egg.
As far as how much, I have no idea. I’m not a baker. I can cook, but I do not bake.
And for anyone wondering, you do not taste mayo in the cake, that would be terrible.
OK, here’s my unpopular opinion: cooking and baking aren’t that different, and the differences between them are massively overstated. If you can follow a savory meat dish recipe that spends time in the oven, you can make a cake.
I’ve worked in restaurants and as a pastry chef. It’s all the same fundamentals. People say baking has to be “more precise” and I don’t even think that’s true. Plenty of savory sauces and meat dishes require just as much, if not more, precision as baking.
I mean this to be encouraging. I hear from a lot of talented cooks that they don’t bake and I’m always like but… you could? You’re just inexperienced at it. But a passionate cook is also a passionate baker.
I don’t doubt you, I just don’t bake. Don’t wanna. And I’m fortunate enough that my wife, mother, and mother-in-law all have some baking specials, so don’t need to.
I’ve definitely heard the whole baking is a science thing, but I tend to treat cooking like that (aka I follow the recipe). So maybe I could bake. But I won’t!
I love mayo, but this is a horrifying thought. If the secret is mayonnaise then it should stay a secret.
Yeah, it shocks most people when they hear it. But if you think further on it, mayo is essentially oil, egg, and an acid, but mainly oil and egg. Cake mix calls for oil and egg, and so you just substitute a dollop of mayonnaise, and it does a better job of oil and egg.
As far as how much, I have no idea. I’m not a baker. I can cook, but I do not bake.
And for anyone wondering, you do not taste mayo in the cake, that would be terrible.
OK, here’s my unpopular opinion: cooking and baking aren’t that different, and the differences between them are massively overstated. If you can follow a savory meat dish recipe that spends time in the oven, you can make a cake.
I’ve worked in restaurants and as a pastry chef. It’s all the same fundamentals. People say baking has to be “more precise” and I don’t even think that’s true. Plenty of savory sauces and meat dishes require just as much, if not more, precision as baking.
I mean this to be encouraging. I hear from a lot of talented cooks that they don’t bake and I’m always like but… you could? You’re just inexperienced at it. But a passionate cook is also a passionate baker.
I don’t doubt you, I just don’t bake. Don’t wanna. And I’m fortunate enough that my wife, mother, and mother-in-law all have some baking specials, so don’t need to.
I’ve definitely heard the whole baking is a science thing, but I tend to treat cooking like that (aka I follow the recipe). So maybe I could bake. But I won’t!