The Foodstirs Baker’s Club is a monthly subscription box that sends you a convenient and delicious cooking kit every month.
Each kit features a different theme and takes the guesswork out of planning, since everything you need (except “wet” ingredients) is included in the box. All of the dry mixes are also pre-measured and ready to use in each recipe. All of Foodstirs’ ingredients are always free of artificial flavors, colors, and preservatives. They’re also non-GMO and often organic.
Subscriptions are $19.95/month (plus $5.95 shipping). For a limited time, you can use coupon code “FS2015” to get your first box shipped for free.
Let’s check out the November 2015 Foodstirs Baker’s Club box!
Everything was shipped in a brown and orange box with the Foodstirs logo on the side.
November’s kit featured an Autumn Loaf Cake! The front of the card included a list of everything provided in the box, as well as additional ingredients/tools you’ll need.
The back of the card had step-by-step instructions, along with full color photos for each one.
A separate card included tips & facts on the front and nutritional info for the mixes on the back.
Mixes – The kit included two mixes — one for the cake and one for the organic vanilla frosting.
Loaf Pan – A cardboard loaf pan was provided for baking the cake. One less dish to wash! 😉
Decorating Tools – Leaf stencils, orange coloring, and a small brush were provided to give the cake a fun, festive touch.
I’m always a little nervous about “veganizing” kits like this, but I had to give it a whirl. I used a vegan egg replacer, dairy-free butter, and vegan yogurt in place of the conventional versions that the recipe called for. Luckily, the pre-made mixes were vegan-friendly.
The first step was to mix the “egg” and butter, then slowly add the yogurt and cake mix, alternating between the two.
I was a bit scared when the middle of the cake was still batter-y after the required 15 minutes of baking, but about 10 more minutes in, it was good to go. (Vegan baking is a tricky, tricky thing!)
The frosting just required butter, yogurt, and the pre-made mix. It turned out nice & creamy and very sweet.
Once frosted, the cake had to go in the freezer for 30 minutes so the surface would harden a bit to avoid the dye bleeding as you applied it to the top.
I didn’t exactly do the best job creating a smooth surface with my frosting, but thankfully my stenciling didn’t turn out too bad.
Despite how dense/wet it looks in this photo (maybe because it was in the freezer?), the cake actually turned out really well. I always hope for the best and expect the worst when it comes to vegan baking, so I was pleasantly surprised at how good this cake was! Oh, and I realize Foodstirs is designed to be enjoyed with children, but since I wasn’t even sure if the end result would be edible (due to my tweaking), I just did it myself. 😉
What do the stars mean?
★ = Crummy ★★ = Just Okay ★★★ = Good ★★★★ = Awesome ★★★★★ = Extraordinarily Awesome
Disclosure: I received this box for review purposes. I was not compensated in any way. All opinions are my own. Post may contain affiliate and/or referral links.