Author: AB Mauri

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Cake making simplified!

Every baker has got its own good and bad experiences making cake. A soft, even, golden colour, yummy cake are the good days! Its such a dissapointment when your cakes are unrisen, lack height, cracked in the center, sunk in the center, hard and dense, unbaked or over baked after all the preparation, weighing, sifting, creaming fat and sugar and so on. 

You might want to maintain originality in your cakes but you still can with pre-mixed butter cake flour. Boxed cake mixes sound promising with their convenience to make and sure results. 

The Maurimix Butter Cake Mix allows the baker to concentrate more on presentation, gives good results in terms of height, taste and texture. You only have to handle three ingredients. Which is butter or margarine, eggs and the pre-mixed butter cake mix flour. How easy does that sound?

It get’s even better since there is no creaming of fat and sugar till pale white. All you need to do is beat the butter/margarine for two minutes at medium speed! There is no sifting of flour with baking powder required either.

Next you combine the Maurimix butter cake mix flour followed by the eggs with some beating in between.

Considering the beating time the total time to prepare the cake batter is about 7 to 8 minutes only. How easy is that?

You could also add some fresh milk and more vanilla suppose you like to create your own kind of flavour profile to your butter cakes.

In a nut shell
1. You only handle 3 ingredients in your cake making. 
2. No creaming of fat and sugar.
3. No sifting flour with baking powder.
4. Less washing to do. 
5. The recipe gives a little more than 1Kg cake. 
6. Ensures good cake height, taste, texture and softness. 
7. More time and focus on the decorating and finishing of the cake. 

Cake making is now just a breeze! You could try the convenience of cake making with the Maurimix 500g Butter Cake Mix now available at SPAR supermarkets. 

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FAQ – Maurimix Whip Topping

Q1. How do I get the best texture of whip topping?

Make sure the fresh milk is cold and also the utensils such as the whisk and bowl are refrigerated before use. 

Q2. How long can you keep the whipped Maurimix whip topping?

One week in a shrink wrapped closed tight container in the refrigerator. 

Q3. Do I directly use the refrigerated whip topping?

Mix contents slightly before use. 

Q4. Once the powder pack is opened how do I store it?

Close foil pack well and store in an air tight container. 

Q5. What is the Maurimix whip topping used for?

Can be used to decorate cakes, cupcakes, gateau, garnish on desserts, waffles & pancakes, brownies, enjoy with fruits and use for cooking. 

Q6. How many cakes can I decorate using the Maurimix Whip Topping?

Two medium sized cakes. 

Q7. How do I prepare the Maurimix whip topping?

Add equal quantities of Maurimix whip topping powder and fresh milk or cold water and whip 3 to 4 minutes with a whisk. 

Q8. Can I dissolve water or fresh milk with the Maurimix whip topping powder and use as a liquid?

The whip topping powder has to be whipped before use. It can not be used as a liquid. 

Q9. Can I add powdered sugar to increase the sweetness of the Maurimix whip topping?

Add a super fine icing sugar for a smoother, sweeter whip topping. 

Q10. Where can I purchase the Maurimix Whip Topping?

SPAR and selected key Cargills outlets.

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Red Velvet Cake Recipe

You will need:
*All-purpose Flour    340g
*Mauri Corn Flour    35g
*Mauri reddish cocoa powder   12g
*Mauri Baking Soda    01 tsp.
*Salt    03g
*Unsalted Butter    115g (softened at room temperature)
*Granulated Sugar    425g
*Vegetable Oil    240ml 
*Large Eggs    03 nos.
*Mauri Vanilla Powder 1/2 tsp. 
*Vinegar    1.2tsp
*Red food colouring    2-3 tsp. (depends on the brand of food colouring)
*Buttermilk    240ml
Add 1 tbsp. of lemon juice or white vinegar, mix and let it sit for 30 minutes

Here’s how to:

1. Preheat oven to 180°C.
2. Sift together flour, Mauri corn flour, Mauri reddish cocoa powder, Mauri baking soda, salt and set aside.
3.  Beat together butter and sugar on medium speed until light and fluffy. 
4. Add vegetable oil and continue to beat. 
5. Add eggs one by one, mixing well between each addition.
6.  Add Mauri vanilla powder and vinegar and beat till combined. 
7. Add red food colouring till desired colour is reached. 
8. Add half of the dry ingredients prepared in step 2. at slow speed to the above mixture. 
9. Add buttermilk, followed by the remaining dry ingredients and mix. Avoid over mixing of the red velvet cake batter. 
10. Transfer to a lined baking tray and bake at 180°C – 190°C for 35 to 40 minutes. 

To decorate the red velvet cake the Maurimix Whip Topping Mix is highly recommended for a creamy frosting. 

For cupcakes pour red velvet cake batter into cupcake liners and bake at 180°C for 15 – 20 minutes. 

Happy Baking!

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Red Velvet Brownie Recipe

Valentine’s Day and red velvet sets the tone for some romance…but wait! What if he likes brownies too??? This Red Velvet Brownie Recipe will win him over. 

Red Velvet Brownie

The perks of preparing the Maurimix brownie batter is that you save time as there is no melting of chocolate in the process and the mix is formulated to make fudge brownies. 

For the brownie base

You will need:
*Maurimix Brownie Mix    350g
*Margarine    120g
*Eggs    1 1/2 Nos. (85g)
*Water    50g

Here’s how to:
1. Melt margarine and leave to cool slightly.
2. Add eggs and water to the slightly warm margarine and beat till fluffy. 
3. Add the Maurimix brownie mix to the above and hand mix till mixed thoroughly. Do not over mix.
4. Leave contents in the mixing bowl and start on the red velvet cake batter.

You could shop for the Maurimix Brownie Mix at selected Keells and SPAR outlets. 

Red Velvet Cake Batter

You will need:
*All-purpose Flour    340g
*Mauri Corn Flour    35g
*Mauri reddish cocoa powder   12g
*Mauri Baking Soda    01 tsp.
*Salt    03g
*Unsalted Butter    115g (softened at room temperature)
*Granulated Sugar    425g
*Vegetable Oil    240ml 
*Large Eggs    03 nos.
*Mauri Vanilla Powder 1/2 tsp. 
*Vinegar    1.2tsp
*Red food colouring    2-3 tsp. (depends on the brand of food colouring)
*Buttermilk    240ml
Add 1 tbsp. of lemon juice or white vinegar, mix and let it sit for 30 minutes

Here’s how to:

1. Preheat oven to 170°C.
2. Sift together flour, Mauri corn flour, Mauri reddish cocoa powder, Mauri baking soda, salt and set aside.
3.  Beat together butter and sugar on medium speed until light and fluffy. 
4. Add vegetable oil and continue to beat. 
5. Add eggs one by one, mixing well between each addition.
6.  Add Mauri vanilla powder and vinegar and beat till combined. 
7. Add red food colouring till desired colour is reached. 
8. Add half of the dry ingredients prepared in step 2. at slow speed to the above mixture. 
9. Add buttermilk, followed by the remaining dry ingredients and mix. Avoid over mixing of the red velvet cake batter. 

Getting ready to bake!

1. Mix the Maurimix Brownie Mix batter carefully and pour into a lined 1.5Kg square baking pan, less than 1 inch in height. 
2. Carefully pour the red velvet cake batter over. 
3. Bake at 165°C-170°C for 35-45 minutes. 
4. Unload the red velvet brownie to a cooling rack and cut into squares. Enjoy! 

If you would like to try out red velvet cupcakes you could reduce the baking time to 15-20 minutes. 

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FAQ – Maurimix Doughnut Mix

Q1. How long do fried doughnuts keep fresh?

We recommend you fry doughnuts overnight or on the same day. The best softness and textures are experienced when doughnuts are consumed within a day. Doughnuts can be refrigerated for 3-4 days and need to be microwaved or brought to room temperature to enjoy a yummy doughnut. 

Q2. How do I know the doughnuts are ready to fry?

poke the shaped dough with your finger. Suppose the dough comes back to normal  it is ready to fry. You get a clean finish with the Maurimix Doughnut Mix. A good rise to your doughnuts as well!

Q3. Why do doughnuts harden after 2-3 hours of frying?

Poorly kneaded dough! Kneading of the dough plays a major role for the dough to develop and  give out a soft, fluffy doughnut after frying. Doughnuts made with the Maurimix are less oil absorbing! Isn’t that great news. 

Q4. How to maintain the round shape of doughnuts when put into oil?

Use a spatula to take the dough off the rolled surface or use an oil paper to sheet the dough on, preventing the dough pieces sticking on the surface.

Q5. Can I add fresh milk instead of water in the recipe?

Yes you can. Use the same quantities as given for water. 

Q6. How many doughnuts can you make with the 350g Maurimix doughnut mix?

11-12 regular doughnuts.
28-30 mini doughnuts. 
Quantity varies based on size.

Q7. What type of glazes should I use to decorate the doughnut?

Make sure the ganache or coating isn’t too runny that could create a mess. Ready made coatings are available to purchase. Its a true time saver and effortless!

Q8. Where is the product available to purchase?

Available at Keells, SPAR, Glomark, Cargills & Arpico supermarkets. 

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Vanilla Fondant Recipe

Fondant is both liked and disliked for many reasons. Whilst the cake looks pretty with a fine finish there are plenty of people taking it off before they take a bite of the cake! Some say its too sweet, some say they hate the smell of it, some say its tasteless, for some its too thick, whilst there is also the bunch that looooves it! 

Here’s how to make a pleasant fondant flavoured with vanilla powder instead of the brown coloured liquid vanilla flavour keeping in mind that fondant is moisture sensitive and looks good when its pure white and clean. 

You will need:

*Mauri Gelatin   12g
*Water      120g
*Liquid glucose   70g
*Mauri Icing Sugar    1Kg
*Mauri Vanilla Powder   1/2 tsp.

Here’s how to:

  1. Dissolve gelatin in warm water. 
  2. Add liquid glucose and mix till dissolved.
  3. Mix icing sugar and vanilla powder together. 
  4. Add icing sugar/vanilla mixture step by step to the gelatin mixture and knead well. Super fine pure white icing sugar will give you fine texture and a clean white fondant.

You could find the Mauri vanilla powder at selected  Keells, SPAR, Cargills & Arpico supermarkets or contact the Mauri help line on +94765787878 suppose you need assistance.

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Vanilla liquid or Vanilla powder?

Vanilla Essence is an essential ingredient in any kitchen. In the local context, we are more familiar with the liquid than the powder. There are instances where the vanilla powder can be an excellent choice in use.

Water sensitive recipes like meringue and kisses where a small amount of liquid can decide success or failure of the final product.

Products cooked at high heat for a long time. Liquid flavours are heat sensitive and tend to evapourate at high heat. The vanilla powder would retain the flavor better.

Colour conscious recipes. The usual liquid vanilla flavor is brown in colour. Suppose you are aiming for a wedding white frosting the vanilla powder which is a whitish powder can contribute towards your goal.

Vanilla Sugar & Salts. Suppose you want to add a vanilla note to sprinkled goodies such as sugar cookies, doughnuts, nuts etc.

Dry powder mixes such as cake mixes, pan cake, waffle mixes or protein shakes that require dry ingredients with a flavour note, vanilla powder could be the best medium. 

The Mauri vanilla powder is available to purchase at selected Keells, SPAR, Cargills & Arpico supermarkets.

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Vanilla Rice Pudding Recipe

Thai Pongal is a festival for a bountiful harvest celebrated by Hindus. A pot of milk is boiled for prosperity and milk rice is prepared using the milk.

To join with the festivities here is our Mauri Vanilla Rice Pudding.

You will need

*Mauri vanilla powder   1/4 tsp.
*Maurimix whip topping powder   25g
*White raw rice   250g
*Water   400ml
*Fresh milk   300ml
*Brown sugar   125g
*Sultanas   75g
*Pinch of salt
*Cashew to garnish

Here’s how to

1. Cook washed rice with water for approximately 10 minutes in a thick bottom pan in medium fire.

2. Dissolve Maurimix whip topping powder with fresh milk and add into the rice along with a pinch of salt and Mauri vanilla powder. Keep stirring for 8-10 minutes in low fire, till rice absorbs the milk. 

3. Add sugar and raisins and continue to cook. Add sugar last to avoid sugar caramelization. 

4. Serve portions and garnish with cashew. 

The vanilla rice pudding can be enjoyed both hot or cold, for four persons with this recipe.

Mauri vanilla powder is available at Keells, Cargills, SPAR & Arpico supermarkets. 

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Fluffy Vanilla Pancakes – A quick breakfast fix!​

Ingredients & pre-mixes that are multi-purpose are keepers! It sure is a cost saving and reduces handling much kitchen inventory. Would you be excited your muffin pre-mixed flour could also make pancakes? We sure would be! Its a single bowl quick fix on a lazy day!

You will need:

* Maurimix Vanilla Muffin Mix 350g
* Flour 70g
* Egg 35g (less than 1 egg)
* Baking Powder 1 tsp.
* Mauri Vanilla Essence 1/2 tsp.
* Fresh Milk 560ml
* Mauri Blueberry Filling to garnish

Here’s how to:

1. Add dry ingredients into a bowl and whisk together.

2.Add egg, fresh milk & vanilla and whisk till all contents combine well.
3.Add some butter to a heated saucepan and pour a scoop of pancake batter to a circular shape and cook both sides till done.
4. Garnish and enjoy with Mauri Blueberry topping.