My mother is a Montessori teacher. When I was a toddler, she would list the basic baking ingredients, such as flour, eggs, sugar and butter, and I would make them. When the mixture I create is inevitably unbalanced, I turn to cake mixture. As an adult, I reverse-engineered my grandmother’s slimy butter cake, and when my father asked me why I didn’t use cake mix, I thought it was a true testament to our collective love for boxed things.

Today, there are countless boxed mixtures on the market, from fashion forward to funfetti failsafe. Now, the popular food blogger Joy the Baker has joined the boxed mixing game and offered her creative cake choices-but are they nostalgic, time-saving, and most importantly, delicious? I tried all three to find out.

Joy Wilson is the driving force behind these mixed foods, and the driving force behind the Joy the Baker food blog. She is a self-taught baker, cookbook author and founder of The Bakehouse in New Orleans, Los Angeles. Three of her cake mixes and other desserts are exclusively sold at Williams Sonoma.

Each kit includes dry ingredients and instructions for the batter and ingredients. The three boxed cake mixes exclusively sold by Williams Sonoma are chocolate cake with Neapolitan frosting, espresso chocolate with peanut butter frosting, and vanilla with pecan praline frosting.

You will need all the wet ingredients for the cake and frosting (dairy, vegetable oil, and eggs) and a baking tray (preferably Nordic Ware Natural Aluminium Commercial Baker's Half Sheet) to make any of these three cakes. An electric hand blender like Cuisinart HM-90 Power Advantage Plus is helpful, but you can use our favorite GIR (use it properly) 11-inch Ultimate Whisk and some elbow grease. The instructions for the two chocolate mixtures provide the option of baking in two 6-inch cake pans to make a multi-layered cake.

Video: Tips to make baking cakes easier and more interesting (today)

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Growing up, every time my grandmother took out butter pecan ice cream as a dessert instead of my beloved chocolate chips, I would die in my heart. However, somehow, this cake is a provocative underdog! It has a silky smooth batter, and the pecan glaze on the pecans is neither too sweet nor too light.

If you like to eat slimy buns in the morning, but don't want to dry the caramel or yeast dough, then this is the combination for you. Whether in your home or in the actual office, it will be the winner next to your office coffee machine.

If you, like me, were allowed to consume a lot of raw batter as a child, this batter will directly express your nostalgia for cake mix. The chocolate cake itself is not necessarily better than the supermarket cake mix that you can buy for very little money. However, vanilla, chocolate and strawberry icing powder packs have better frosting effects than store-bought alternatives.

Both vanilla frosting and chocolate frosting provide the real taste of custard, and the strawberry frosting powder packet actually contains a complete dehydrated strawberry, so the natural fruit taste really shines. This cake is very sweet, but it's just a spoonful of frosting directly scooped out of a jar.

This cake is the beloved son of Little Debbie Nadi Buddy and the hostess Ding Dong. The powdered peanut butter frosting mixture, when whipped with butter, mimics the rich sweet filling of the drugstore chocolate peanut butter Easter eggs. For coffee lovers, the espresso powder in the cake batter has a slightly astringent aftertaste, which can be easily fixed in the cake from scratch by moisturizing the ground. In other words, cake flour is about ignoring death so that you can eat cake and kill time elsewhere. According to the title, this cake has the fastest cream I have ever made.

At about $20 per box, the price of these blends is far beyond the backbone of your grocery store, and not all flavors are created equal. However, if you are a long-time fan of Joy the Baker, this premium may be well worth it as a way to connect with the baker himself. After all, the cake mix originated from a beloved food blog project that started in a lady's kitchen more than a decade ago. In addition, you can never go wrong with the cake.

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