“The Lion’s Den”
BACK`O´FUNNY: Baking made easy
With BACK`O´FUNNY from “Die Höhle der Löwen” baking should become child’s play. But what can the baking mixes and the associated baking cream really do? Our author took the test.
We all like to eat delicious cakes. But this usually not only takes a lot of time, but also a few ingredients. The baking mixes and creams from BACK`O´FUNNY from The Lion’s Den are intended to remedy this and make baking easier. But does it really make it easy for everyone to make a delicious cake?
BACK`O´FUNNY: What can the baking helpers do?
Sabine Kämper and Gisela Huesges-Schnabel, the founders of BACK`O´FUNNY, are hobby bakers themselves and want to make baking as easy as possible for everyone. So they developed baking mixes that only need one additional ingredient and, at the same time, ready-to-use creams that can be consumed raw and baked. This means that you can use them to fill cakes as well as create toppings for cupcakes and the like.
We have been friends for many years and love to bake and enjoy sweet cakes together. That gave us the idea of developing baking mixes that require fewer additional ingredients and allow even more freedom of design.
That is what BACK`O´FUNNY promises
- Versatile baking mixes for which you only need one additional ingredient: cream for the batter and butter for the crumble cake.
- The cream is a good basis for creative and individual baking ideas – for example as a filling or topping.
- Three delicious, ready-to-eat creams with different flavors: vanilla, sour cherry and caramel.
- Recipe suggestions on the package: For example a filled vanilla white cake
- Creams in resealable and easy to handle packs.
- Baking mixes and creams can be used together or individually.
This is how BACK`O´FUNNY works
For the sponge cake:
- Preheat the oven to 170 degrees (convection 160 degrees).
- Beat the dough for one minute on the slowest speed with the hand mixer.
- Add the cream and beat the batter on the highest setting for another minute.
- For a cake without a filling, you can now simply fill the dough completely into a greased loaf pan.
- If the cake is to be filled with cream, first layer half of the batter and then pour 400 milliliters of the cream on top. The cream should not touch the edge of the loaf pan.
- Then you layer the second half of the batter over the cream.
- Then the dough comes in the oven at 160 degrees for about 60 minutes, until it is golden brown and baked through.
- After the cake has cooled, you can turn it out.
- Then mix the cream cheese with the rest of the cream and some cream and use it to spread the cake.
For the crumble cake:
- Preheat the oven to 170 degrees (convection 160 degrees).
- Pour the baking mixture into a bowl along with the softened butter.
- Mix the mixture for about 3 minutes with the dough hook of the hand mixer – first on the lowest, then on the highest level.
- Then fill in about a quarter of the stirred crumble.
- Press the remaining dough evenly and firmly into a greased springform pan and pull it up a little along the edge.
- Then add about 400 milliliters of the sour cherry cream and spread the remaining sprinkles over it.
- Then the cake needs to bake for about 50 minutes.
BACK`O´FUNNY in the test
As a hobby baker who sometimes just has time on the back of my neck, I, BRIGITTE editor Steffi, was immediately curious about the baking mixes and creams. Do the products keep what they promise? I did the test!
The first impression
A cream sachet contains 500 milliliters, which makes it surprisingly heavy. I immediately noticed the reusable closure: So you can just use a little of the ready-to-serve cream – for example as a topping for cupcakes – and then close the rest securely. In fact, the cream is firm enough to be used directly as a topping. I also like the fact that serving suggestions are made directly on the baking mix that combine cake and cream.
During the application
I stuck to the serving suggestions and got one Vanilla white cake as well as the crumble cacke baked with sour cherries. The preparation is really easy: Simply mix the additional ingredient with the baking mixture to form a smooth dough – done!
With the vanilla white cake I noticed that the cream is quite heavy. I was concerned that it might sag to the bottom while baking. A fear that was later confirmed: In the end, almost all of the cream was on the cake base, which caused the base to break off a bit when it was cut. After all: the cream has not leaked. In addition, the cake rose evenly in the oven and was a pleasant brown-gold baking color.
With the sour cherry cake, the cream stayed where it was supposed to stay. The cake was also a nice baking color, but ended up being quite flat.
In terms of taste, the baking creams surprised me: the vanilla cream and the caramel cream have a pleasant taste of their own. The sour cherry cream was ironically too sweet for me, which also made the entire crumble cake very sweet. The individual doughs couldn’t convince me that much either, they tasted a bit too artificial for me. But: The finished Vanilla White Cake reminded me of a pudding bag from a fair in terms of taste, which I liked a lot.
BACK`O´FUNNY: Conclusion
Those who do not like to bake, but urgently need to bring a cake to the table without a lot of effort, are well advised to use the baking creams and mixes. They are easy and quick to do. But even as a hobby baker, I would at least use the vanilla and caramel flavored baking creams again – if more as a topping than a filling.
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Sources used: The lion’s den, Vox, BACK`O´FUNNY