Amused

[callistra]

Assumptions: as I have no packet mixes handy, I've allocated an entire 300mL carton of milk. This also means you can have a coffee while in the kitchen. Plus, eggs I have at 60 cents each as I usually get free range etc eggs, and allocated 2 for the packet mix as the normal cake required 2 as well.

:-)

			$$		Recipe
cocoa		375	3.3	0.0088	50	$0.44	12%
flour		10000	10.15	0.001015	200	$0.20	6%
sugar		1000	2.21	0.00221	275	$0.61	17%
baking powder		125	1.95	0.0156	5	$0.08	2%
eggs		2	1.2			$1.20	33%
vanilla		50	3.84	0.0768	5	$0.38	11%
butter		500	2.96	0.00592	125	$0.74	20%
						$3.65	100%
mix		340	3.6	1	1	$3.60	66%
eggs		2	1.2			$1.20	22%
milk		300	0.67	1	300	$0.67	12%
						$5.47	100%

General pricing info drawn from http://www.groceryzone.com.au/

Comments

[caitlen.livejournal.com]

Wow. *gazes at awe at your table* I've often wondered how much it costs me to make stuff. I should figure out my favourites...

I had a chucked at the 8c of baking powder. Because it's not the butter that I qualm at getting at the market, it's the baking powder. "Awww, do I really need that? I might be able to do without buying it." and I try and make my little tin stretch and stretch. But here it is, working out to 8 CENTS per cake! Hmph! Totally always having baking powder in my house.

[callistra.livejournal.com]

Actually that is one figure that I am sure is suspect. But I didn't feel like weighing one teaspoon to find out, so I guessed.
:-)
There's a sh*tload of baking powder in a packet.

[caitlen.livejournal.com]

A packet cake? Yeah, it always seems like there's a wee bit too much in there, but I suppose that's how they're guaranteed for the cake to work out fine, even if someone mucks up what they add to it.

My gingernuts taste like there's a shitload to them, but there's not. There's none extra added, just bi-carb and that combined with the ginger I guess makes them taste extra bubbly. (I'm in love with them at the moment.)

[callistra.livejournal.com]

No, in a packet of baking powder.
:-)

[caitlen.livejournal.com]

Ahh.

Yeah :D There is. a LOT. Then again, when I don't keep self-raising flour in the house and go through a bit of a bake, I'm always surprised when I run out of it.

[callistra.livejournal.com]

Yup. I have a) given up on SR flour and b)learnt not to skimp on the baking powder. Flat scones are NOT yummy!

[caitlen.livejournal.com]

HAHAHAHA

OMG I did that! I did that earlier in the year. I haven't had SR flour in the house for such a long time, and yet I completely forgot that it was plain flour, and mixed it all up without the baking powder! I felt like SUCH a dunce when I realised that the scones I was waiting for to rise just weren't gonna.

[callistra.livejournal.com]

See, I thought "two teaspoons per cup of flour seems like an awful lot. I'll only put one teaspoon per cup in."

I have learnt to follow instructions
:-)

[pooxs.livejournal.com]

isn't baking powder the stuff that makes plain flour rise? why not just use self raising flour?

[caitlen.livejournal.com]

I don't keep it in my house. It's a waste. I can just keep a big barrel of plain flour, and just add the baking powder when I need it. *shrug* My mum keeps both, that's how I was brought up, but I've just changed my habits.

[callistra.livejournal.com]

I buy ten kilos of plain flour at a time, so it comes out at almost a dollar a kilo. I can't get it any cheaper, and I don't see the point in having ten kilos of one type of flour plus one or two kilos of the same stuff plus a little raising agent.
:-)

So, basically, what Cait said! LOL! And same here - Mum always had both too.

[hkneale.livejournal.com]

I've never used SR flour, as it's not something Americans (or perhaps I should qualify that as Americans from the Intermountain West) use.

That's what baking powder's for.