You may have noticed I’ve been Waffle-ing a lot on here lately? Ever since I received my Waffle Makermy mind has been buzzing with different recipes. So much so that I wondered if I could make waffles using a packet cake mix – the result my Toffee Banoffee Waffles.
Look good don’t they??
Now I have some very delicious, made from scratch recipes for waffles like my Vanilla Bean Waffleswhich are utterly delicious. But I’m aware that not everybody has the time, or confidence to make waffle batter from scratch and that’s ok. I’m not going to beat up on you because you want waffles but feel intimidated by not only cooking them yourself, but also having to follow a recipe.
Everybody’s gotta start somewhere and if using a packet mix is going to help you get started on the scary home baking journey, then Sammie is here to hold your hand.
Sometimes it’s also great for convenience to know you have a reliable packet mix in the cupboard for when the urge to Waffle strikes 😉.
So I set about testing some different cake mixes, so you can be sure your waffles will turn out brilliantly.
Wright’s Bakinghave a range of cake mixes that are very good quality. I was tempted by the toffee cake mix – with the idea of Toffee Banoffee Waffles already buzzing around my brain.
With one very small adaptation to the recipe the Wright’stoffee cake mix makes outstanding waffles. I mean these are seriously tasty and have a great texture too.
Toffee flavoured waffles, topped with banana slices and drizzled with caramel sauce – utterly scrummy!
Now my waffle maker by Andrew James Ltd. recommends wiping (although I use a soft pastry brush) butter or vegetable fat over the waffle plates before use. I prefer to use melted butter. Seeing as I had to melt butter to prepare the waffle plates it made sense to add melted butter, instead of vegetable oil to the cake mix.
That is the only change I made. Tip the contents of the toffee cake mix into a bowl, add the specified amount of water and melted butter (I think the butter gives the waffles a more waffle-like taste), whisk as instructed and you have waffle batter in around 2 minutes!
How easy is that??!!
So here are the pictures to take you through making Toffee Banoffee Waffles step by step:
One packet of Wright’sToffee Cake Mix makes 12 waffles
Melt the butter and prep your waffle maker as per the instruction booklet.
Tip one packet of Wright’s Toffee Cake Mix into a bowl.
Add the water and melted butter, as per instructions on the packet.
Whisk for 1 minute.
Spoon 2 dessert spoons of mixture (or specified quantity for your machine) onto each waffle plate.
Close the lid and cook the waffles for 4-5 minutes.
The waffles will be slightly soft when cooked but harden on cooling.
These cake mix waffles are best eaten straight away with a sliced banana, drizzle of caramel sauce and dusting of icing sugar. If eating for dessert I would absolutely add a scoop of ice cream, or a swirl of whipped cream and sprinkle over some crumbled Cadbury’s Flake.
Sometimes cheats are necessary and if they work well why not?!
Note: I tested other cake mixes by the same company and they were not suitable for turning into waffles. If more mixes become available I will add/link them to this post.
Do you have a super successful cheat that you’d like to share?
If you have enjoyed these Toffee Banoffee Waffles and would like to try making your own from scratch, here are the recipes:
Waffles, I have been wanting to make my own forever – very slight exaggeration there, honestly though for a long time. I was sent an Andrew James Waffle Maker, by Andrew James UK Ltd to review and set myself the challenge of also coming up with a few recipes along the way!
When reviewing a product, especially a non-essential kitchen item, which is what I would have classed the Andrew James Waffle Maker as, I’m pretty tough. If another gadget or electrical appliance is going to take up precious space in my already overcrowded kitchen, well, it’s got to earn its place.
So I look for durability, consistency, versatility, ease of use and the one we all love to hate, how easy is it to clean. I’m a home cook, not a chef, but I still want good quality and a variety of recipes, in order for an appliance to warrant being kept.
Firstly I was impressed with how well the Andrew James Waffle Maker was packaged. There wasn’t any excess space in the box and the sides of the waffle maker were protected with polystyrene. Actually after use, once cooled and cleaned, I store it, in it’s protective packaging, back in the box.
I read through the instruction booklet, which was easy to follow, brief and concise. Before use it is recommended to wipe over the waffle maker, including the waffle plates with a clean damp cloth. This I did.
The instruction booklet recommends wiping over the waffle plates with butter/vegetable fat, prior to each use, to maintain the non stick waffle plates. Having square ridges on the waffle plates meant this could potentially be quite tricky. Instead I opted to brush melted butter onto the plates with a soft pastry brush, although a silicone brush would be suitable as well. Using melted butter also ensures, that as it cools on the cold waffle plates, you can see if you have evenly covered the plates.
Using the Andrew James Waffle Maker for the first time, I decided to make a batch of Vanilla Bean Waffles.
As each waffle recipe calls for melted butter, that has been cooled, I melted an extra 20g of butter (than called for in the recipe), specifically for brushing onto the waffle plates.
Once the waffle plates have been brushed with melted butter, close the waffle maker and switch on via the plug. An orange light illuminates on the top of the waffle maker to show it is switched on. When the green light illuminates, the waffle maker is ready to use.
From the time of switching on ALWAYS use suitable heat protection for your hands whilst using.
I found it very easy to open and close the waffle maker whilst wearing oven gloves. Also be aware that the top and sides of the waffle maker get very hot!
Once the green light illuminates you can start cooking your waffles.
The instruction booklet does not give any guidance as to how much waffle mixture should be added to each plate. I found that for all the recipes I used, two dessert spoons of waffle batter was sufficient.
Close the lid of the waffle maker as soon as the batter has been added to the waffle plates. The length of time required for cooking each waffle varies with each recipe. As a guide it is between 4 – 6 minutes.
Whilst cooking, the waffle maker may emit steam. I simply wiped away any condensated water from the worktop after use.
Once the cooking time had elapsed, wearing oven gloves, I pressed the large button, opened the waffle maker and there were my very first, deliciously cooked waffles.
I used a simple wooden spatula to lift each cooked waffle from the waffle plate. Again metal, or anything abrasive should not be used against the waffle plates, as this may damage their non stick surface.
You will notice that the waffles above have slightly irregular edges. This is because not enough waffle batter has been added to the waffle plates. However, from experience, I personally think it is better to slightly under fill the waffle maker. Once you have made your first two waffles you can slightly adjust the amount of batter added to the waffle plates.
If you overload the waffle plates with too much batter, you will still get beautiful waffles, as well as batter oozing out of the sides of the closed waffle maker and excess batter cooking on the hot surround of the waffle plates.
Although I found this relatively easy to clean up, it is a waste of waffle batter. I want all my batter to turn into delicious cooked waffles!
Over the period of 2 weeks I cooked over 60 waffles using the Andrew JamesWaffle Maker. I tested different recipes and consistency. Above is a picture of 28 waffles cooked one after the other, with the waffle plates having only been greased at the start of the waffle making marathon.
What I found was complete consistency, throughout the process – obviously quantity of batter added to the plates and cooking time were kept the same. Also throughout the whole review period NOT A SINGLE WAFFLE STUCK!
After each cooking session was complete, the waffle maker was switched off and left open to cool before cleaning. To be completely honest this was the part that I was not looking forward to!
Cleaning the Andrew James Waffle Maker
Once cold and unplugged I used the wooden spatula to scrape any excess cooled batter from the waffle plate surround. Then using a cloth rinsed in warm soapy water I wiped over the entire inside of the waffle maker. Certainly on the waffle plate surround, where excess batter had stuck, I had to rub a few times to clean it off. I then wiped around the back of the waffle maker, where the hinges are. Finally I found that the underside of the waffle maker became greasy, so that was then thoroughly wiped. I left the waffle maker open to dry and before packing away gave the top a quick wipe over and then dried with a clean tea towel.
Each time I cleaned the waffle maker it took no longer than 5 minutes.
To conclude, I absolutely love this Andrew James Waffle Maker! It was very easy to operate and use. During the waffle making marathon it proved to be consistent and durable. I was able to create a range of new recipes, both savoury and sweet, so it ticked the versatility box.
The Andrew James Waffle Maker has most certainly earned it’s place in my kitchen and is now classed as an essential kitchen appliance for me. I thoroughly recommend this waffle maker.
If you like waffles, you will love the smell of them freshly cooking, in your own home, using the Andrew James Waffle Maker.
Drizzle the flavoured icing over the waffles. Add a few pieces of cherry to each waffle and then scatter over with toasted almond flakes. Serve immediately, or let cool and keep in an airtight container for 3 days.
These are great for afternoon tea, picnics, or with a large latte and a good book!
In fact, these Cherry Bakewell Waffles are perfect any time of the day.
Smoked Salmon Waffle Appetisersmakes 16
These Smoked Salmon Waffle Appetisers are a perfect savoury twist for the waffle and they are completely delicious! Perfect for parties.
Use the Vanilla Bean Wafflerecipe only adding 10g of sugar and leaving out the vanilla bean paste.
You need 4 waffles for this recipe – excess waffles can be frozen in a zip lock freezer bag for up to one month.
Toast each waffle so that it is slightly crisp. Set aside on a rack to cool.
Place 200ml Creme Fraiche into a bowl.
Add 4 heaped teaspoons of creamed horseradish sauce (I used the hot variety).
Stir to combine – add salt and pepper to taste.
Cut each waffle into quarters.
Place a teaspoonful of the horseradish/creme fraiche sauce on top of each waffle quarter.
Top with a slither of smoked salmon.
Sprinkle over chopped chives, or dill and serve on a platter.
If you have enjoyed the Andrew James Waffle Maker review you are sure to enjoy these recipes too:
Would you like to experience the aroma of freshly cooked waffles in your kitchen?
I for one am a complete waffle convert. I have loved seeing how tasty and versatile they are. Most of all, I have realised how much fun they can be. Breaking the ‘rules’ by dunking them in delicious hot chocolate, or serving as a classy appetiser with smoked salmon. Who knew??
As always have fun with your waffle experience. Enjoy the feasts you create and don’t forget to tag me in on Twitter/Instagram, I love seeing your makes and bakes.
All opinions, recipes and content are my own. I did not receive payment for carrying out this review. Please see my Disclosure Policy.
To see the Andrew James Waffle Maker I reviewed please click here.
Vanilla Bean Waffles. Just think on that for a while, whilst you gawp stare graciously at this picture.
Light and fluffy inside, crispy and golden outer, these Vanilla Bean Waffles may just about be the best invention for breakfast, since sliced bread got a one-up and became toast!
Now I have wanted a waffle maker for longer than I care to remember. Which in itself is kinda odd, seeing as I’ve never eaten a waffle before in my life! Let alone made one.
But, you see I do watch Diners, Drive-ins and Dives on Food Network UK. Guy Fieri travel around the U.S. visiting various eating establishments and some of them serve waffles. So although I haven’t ever bought them pre-made from the supermarket, or even eaten them at a cafe or restaurant, I wanted to make them.
It’s a little thing of mine, if I can buy it I want to make it. With only a couple of exceptions, don’t mention the croissants homemade always tastes better than pre-made, packaged, mass produced, supermarket produce.
Please don’t misunderstand me? I really couldn’t manage without the convenience of my weekly online grocery shop, especially as I cannot drive at the moment. It is simply that, fresh from the Waffle iron, these Vanilla Bean Waffles are a million miles away from their shop bought counterpart. Plus you can switch up the flavours – more on that in an up coming post.
Fortunately our daughter has eaten (and loves) shop bought waffles. Her verdict after eating two Vanilla Bean Waffles was a firm 10 out of 10 and “so much better than any I’ve eaten before” verdict.
I have to say I was thrilled. She can be a tough cookie and 8.5 out of 10 is usually the highest she goes! So I knew I’d struck gold with this recipe.
Served warm with a dusting of icing sugar, super fragrant strawberries and a swirl of cream to seal the deal, the plate you see above was my lunch.
Oh boy. Why have I waited so long? All these years I’ve been missing out on the absolute, utter deliciousness of homemade waffles. Plus I was pretty pleased that I’d managed to nail the recipe on my first attempt!
Yeah I can be a bit competitive with myself. I’m working on it.
Back to the waffles. You have gotta try these. Seriously, even if you’re not the worlds greatest cook, with this recipe and a trusted Andrew JamesBelgian Waffle Maker, you can’t go wrong.
Note: It is always recommended that you read through the entire recipe before proceeding. This applies to all recipes on this site and in general.
Recipe: Makes 10 Vanilla Bean Waffles
This recipe assumes that you have read the waffle maker’s instruction booklet and carried out any pre-treatment required. Mine was simple to wipe over the non stick plates with a clean, damp cloth.
120g Unsalted Butter
3 Large Free Range Eggs
150ml/5fl oz Whole Milk
1tsp Vanilla Bean Paste
30g/2tbsp Caster Sugar
225g/8oz Plain Flour – Self Raising can be substituted, omit the baking powder
2tsp Baking Powder
Place the unsalted butter into a small saucepan on a low – medium heat. Allow the butter to completely melt. Remove from the heat and allow to cool.
Whilst the butter is cooling crack the eggs into a large bowl. Give them a quick whisk.
Add the milk, sugar and vanilla bean paste to the eggs and lightly whisk to combine.
Once cooled weigh 100g of the melted butter into the egg, milk, sugar, vanilla bean paste mixture and whisk briefly to combine (wet ingredients).
Weigh the flour and sift along with the baking powder and salt into the bowl containing the wet ingredients.
Gently mix both the wet and dry ingredients together until just combined – over mixing will lead to tough waffles.
Ensure that the melted butter completely covers each of the waffle plates.
Close the waffle maker and switch on. For the Andrew JamesBelgian Waffle Maker it is ready to cook with when the green ‘ready’ light illuminates.
Using oven gloves, to protect your hands, as the top of the waffle make plus the waffle plates get very hot, press the button and open the waffle maker.
Close the lid of the waffle maker and set a timer for 5 minutes.
Ensure the room is well ventilated as the cooking process produces steam.
I found 5 minutes to be the optimum time for cooking these Vanilla Bean Waffles in this waffle maker. Adjustments to time maybe needed if using a different brand.
Really enjoy the smell as the waffles are cooking – don’t be surprised if your neighbours line up at your front door!
After 5 minutes, wearing oven gloves, press the button to release the lid of the waffle maker.
I used a wooden spatula to help remove the waffles from the plates. They came away really easily. Do not use anything metallic to remove the waffles as it could scratch the non stick coating on the waffle plates.
Repeat adding 1/4 cup (50mls) as before to each plate.
Continue until all the waffle batter has been used.
Once the last waffle has been removed switch the waffle maker off and leave to cool.
Enjoy your Vanilla Bean Waffles however you want.
I went for sliced strawberries, a dusting of icing sugar and some whipped cream. Our children reheated their waffles in the toaster, before adding various combinations of ice cream, Nutella and strawberries! What you put on yours is up to you. A drizzle of maple syrup would taste amazing on these golden beauties.
They keep for up to 2 days in an airtight container and can be reheated in the toaster or oven. I will test to see if they freeze well – I’ll get back to you, right here when I know!!
For a first attempt at waffle making I am surprised and pleased with how easy it is. I would happily make these at weekends, invite some friends over for a breakfast party.
Oh wow how much fun would that be??
However you enjoy your waffles, I really hope I have inspired you to have a go and make some at home. They simply taste so unbelievably good.
Vanilla Bean Waffles perfect for feasting, sharing and having fun!
If you have enjoyed making these Vanilla Bean Waffles you may also like these recipes:
Hi, if you love chocolate, then you’re going to go crazy over this Chocolate FudgeBundt Cake. There’s melted chocolate in the fudge cake and melted chocolate drizzled over. Topped off with a generous sprinkle of Callebaut’s Chocolate Crispearls.
I love Bundt tins. I really do. They take a great cake batter and without any help from the baker, turn it into a beautiful cake. That has got to be a very good thing, right?
The tin I used for this Chocolate Fudge Bundt Cake is called the Jubilee Bundt made by Nordic Ware.
I tend to buy my Bundt tins in the sale, or where I see them on special offer. They can be a bit pricey, but investing in just one tin, like this Jubilee, will give you a lifetime of intricately patterned cakes.
Can you imagine rocking up to a party with this gorgeous cake?
Yep, huge brownie points and that’s before anyone has tasted the cake!
I will warn you though – Bundt tins are addictive. A year ago I had one, now I have ten!!
If you, or someone you know loves chocolate cake, then this is the cake to bake.
And because I appreciate not everyone owns this gorgeous tin, this ChocolateFudge Bundt Cake can be baked in a 10″ springform pan!
Although technically it would no longer be a Bundt cake??
So you get to think a whole new name up for it too!
Confused?? Yep me too.
Just look at this beauty – definitely made for sharing.
Now I love a sprinkle or two million.
I was sent these Callebaut Chocolate Crispearls to review. They are part of Callebeaut’s hot chocolate decoration range, which also includes, dark chocolate blossoms and dark chocolate granite – more on those last, two in future posts.
The chocolate Crispearls are just that, chocolatey and crispy. Perfect for adorning a melted chocolate drizzled, fudgey, chocolate cake.
All I can say is, this cake was so good, half had been eaten before dinner.
Thats like breaking all the rules (kidding) in our house. Life is too short to not have dessert before dinner on occasion! Yep we like to push the boundaries in our house 😉.
Recipe: Makes 1 Chocolate Fudge Bundt Cake
Cake release spray – I use Wilton (available from Amazon, Lakeland, Hobbycraft)
350g/12oz Unsalted Butter – at room temperature
350g/12oz Dark Brown Muscavado Sugar
1tsp Vanilla Extract
275g/10oz Plain White Flour
3tsp Baking Powder
5 Large Eggs – I always use free range
100ml/4fl oz Sour Cream – left out of the fridge for an hour
175g/6oz Plain Chocolate – approx 70% Cocoa
175g Milk Chocolate – I used a good quality 49% Cocoa chocolate, ordinary milk chocolate is fine
Sprinkles to top the cake with
Method: Preheat the oven to 175C/160C fan oven
Break or chop the plain chocolate and place into a heatproof, microwaveable bowl. Heat for 30 seconds at a time, stirring the chocolate well. When the chocolate is almost melted, remove the bowl and keep stirring until you have smooth, molten chocolate. Set aside.
Into a large bowl add the butter and sugar. Whisk until fully combined, this will take a good 5 minutes.
Crack the eggs into a jug. Add the sour cream and vanilla extract and mix.
Sift in one third of the flour, baking powder and salt. Whisk or beat slowly.
Whilst still whisking add half of the liquid contents from the jug.
Repeat the last two steps again.
Add the last of the sifted ingredients and gently mix until just combined.
Remove the beater or whisk.
Pour in the cooled, melted chocolate and immediately stir into the cake batter with a metal spoon. Continue until the batter is a uniform colour.
Spray the Bundt tin thoroughly with cake release.
Fill the Bundt tin 3/4 full with cake batter. Use a metal spoon to gently press the cake batter into the tin. DO NOT bang the Bundt tin on the work surface, as this could damage the tin.
NOTE: There will be a small amount of cake batter left – this can be used for a few cupcakes or bundtlettes.
Place the tin into the centre of the preheated oven. Bake for 50-55minutes.
The cake is baked when it springs back from a light tough and an inserted skewer (I use wooden ones) comes out clean.
Invert the Bundt tin onto a cooling rack. The cake should turn out immediately. If not leave to cool and the cake will release from the tin.
To Decorate This Cake:
Melt the milk chocolate as before (for the plain chocolate). Drizzle over the top of the cake using a spoon.
Take whatever sprinkles you are using and sprinkle away. I kept the Chocolate Crispearls on the top of the cake.
A stunningly beautiful cake, that also happens to deliver superbly on taste.
Who will you make this Chocolate Fudge Bundt Cake For?
Such a beautiful cake, it almost seems a shame to cut into it – almost!!!
If you are hooked and want to make another Bundt cake, here’s some more recipes:
It’s cold, it’s wet, it’s Winter – time for real puddings. This Almond Blackberry Pear Crumble, that just happens to be Gluten Free people, hits the spot.
That spot where only warm, fruity, drizzled with cream or custard, or both – I’m not judging – puddings can only hit.
Are you with me?
The pears are fresh and juicy, the blackberries are from the freezer, squirrelled away during our abundant, Autumn.
This crunchy, almond laden crumble comes together in mere moments, all the ingredients working in harmony together. The result an unctuous, fruity, crunchy, explosion in your mouth. You know, the kind of eating experience, where the inside of your cheeks suddenly suck in and your taste buds are woken up by the flavour party happening on your tongue.
Yep – that good!
And because as many as possible should be able to share in this pudding sensation, I made it Gluten Free. Because, why not??
What sends this Almond Blackberry Pear Crumble over the top, apart from my description, is the buttery, crunchy, flaked almond streusel, piled high, atop the juicy fruit.
No additional sugar is added to the fruit layer. The pears are sweet enough and I think it is good to have bursts of sharpness, from the plump, purple, blackberries. To provide balance, crunchy, caramel, demerera sugar is mixed in with the crumble topping. The result a pudding that absolutely sings!
Hi, I am super, super pleased to share another Gluten Free recipe with you today, my Autumn Apple Almond Cake. Just because you cannot have Gluten in your diet shouldn’t mean abstaining from cake. What would Marie Antoinette have thought about that??!
This Autumn Apple Almond Cake was made for my mum, as she can’t eat Gluten. I had some Gluten Free flour in the cupboard, but had yet to bake a cake with it. I love a challenge!!!
Our two apple trees are laden with delicious green/red fruits this Autumn and we are happily munching our way through them, as a family.
The trees were already established when we bought our house, along with a plum and pear tree. Both trees produce red apples, one is slightly smaller and sweeter, whilst the other tastes very much like a Granny Smith, only red!
We generally eat and give away the perfect fruits, however, we have so many windfall apples this year I decided to start putting them to good use!
My first try resulted in an EPIC FAILURE. I attempted to make my Sticky PecanSultana Buns but adjust the recipe to incorporate fresh, grated, apple. Whilst delicious, most of the buns stuck to the pan and once I’d managed to prise them out, the majority promptly fell apart! Won’t be making those again!!!
I knew next time I baked with the apples I wanted to grate them. Grating the peeled fruit ensures that the apples cook into the cake batter. This Autumn Apple Almond Cake is incredibly moist, primarily due to the grated apple and helped by adding ground almonds to the mix.
Recipe : Makes one 10″ Autumn Apple Almond Cake
225g/8oz Caster Sugar
225g/8oz Unsalted Butter
1tsp Vanilla Extract
4 Large Eggs
150g/5oz Ground Almonds
150g/5oz Gluten Free Flour – I used Dove’s Farm
2tbsp Demerara Sugar
50g/2oz Flaked Almonds
350g/12oz Grated Apple – approx 4 large/5-6 medium apples once peeled and cored
Note : Any apple except Bramleys (cooking apples) can be used for this recipe. I used half sweet and half tart apples.
Method : Preheat oven to 175C/160C fan
Grease a 10″ Springform cake pan and line the base with baking parchment.
Place the butter and sugar into a large bowl
Add the salt, vanilla extract and 2 eggs. Whisk until incorporated.
Next add half of the dry ingredients – flour, ground almonds, baking powder and cinnamon. Whisk until just incorporated.
Repeat the last 2 steps.
I made the cake batter before preparing the apples, as the apples I used turn brown within a few minutes of grating.
Peel and grate the apples using a box grater. Add the grated apples and any juice to the cake batter.
Place the cake into the middle of the oven and bake for 1 hour 15 minutes, or until an inserted skewer comes out clean.
If, as I found, the cake is browning too quickly, cover the top with Aluminium foil after 50-60 minutes.
Once the cake is completely cooled, carefully remove from the tin and serve.
This beautiful cake is delicous eaten as is, however, to make a dessert you could easily slice this cake when slightly warm and serve with custard, cream, or even a scoop of ice cream!
Should you have any cake left it can be stored in an airtight container for 3 days.
Although I have made this cake with Gluten Free flour, it also can be made with regular wheat flour.
My mum’s guests all enjoyed this Autumn Apple Almond Cake, to my relief and pleasure.