Coming up, they make our lives simple and sweet their desserts right out of the box mix it up with cake, mixes and discover their secrets, both inside and outside the box, go back in time with an old favorite jello, plus it's, an American Classic apple pie find out how they get baked and ready for your freezer and how you can disguise this box treat as homemade all this and more is coming up on unwrapped [, Music, ] hi.
Welcome to unwrapped, I'm Marc summers. Today we're gonna look at some of America's, favorite desserts all found in a box, and we're, not talking gourmet souffles that take hours to make. These are the after-dinner treats meant to taste good and definitely make our lives easier, and what better way to start than with a good old cake mix here's, how all those ingredients are conveniently boxed up watch this.
Nothing is better than baking from scratch, but who has the time or for some the ability? This notion struck mable homes back in 1930, so she put together a baking mix that could make biscuits quickly and easily, but her idea needed a name which came from a childhood memory.
Frequently, the housekeeper would call out that not to worry, because the biscuits would be ready in a jiffy since convenience foods were all the rage in the 1950s, the jiffy baking mix soon evolved into cake mixes and, along with them, came the signature little blue box.
We don't advertise the thing that people recognize about jiffy mixes. Is it's very familiar of packaging? Not much has changed in the packaging or the mix over the years. The process of making the classic yellow cake mix starts in the mill the cake flour is the finest most highly milled grade and widest grade of flour in the mixing room, sugar and shortening are added vanilla, flavoring and golden yellow coloring embellish the powder.
Each mixer holds a 1500 pound batch and before this batch gets out of the mixer, a sample is sent to be quality tested. This is a test of our mixing process to make sure that we've mixed the ingredients that are supposed to be in there in the right proportions.
Once the yellow cake mix gets the a-okay it's on to the packaging room. The little blue boxes begin as cardboard sleeves and soon the wax paper lining is added and the boxes are folded. Then the proper amount of mix is dumped into each box, but watch out these babies are shot off the line if they don & # 39.
T measure up, we adjust the fill. If we need B, then we go to my favorite machine on the line which is the top closer. They fold the the liner down tuck in the ears of the liner and then fold the top of the box over it.
All in one machine as it makes a circle, these tiny blue boxes may be small in stature, but they make a big impact: 1.4 million of them roll off the line each and every day. So what makes packaged cake mix is so popular.
They're very simple, and you can do a lot of different things with them, adding different ingredients and fruits. Whatever else comes to your imagination sounds like a piece of cake. Another familiar looking box is jello.
Believe it or not, this unique dessert has been around for over a century, so there's quite a lot of history to wiggle out, welcome to the annual parade and festival in Leroy New York, an ordinary town with a sweet claim to fame.
Yes, this is where jello first wiggled and jiggled its way into existence way back in 1897. Here jello is not just a dessert. It's a way of life. My father, my sister Sonya, worked with jello for 41 years, so jello was in my blood.
My grandfather was a pearl wait. The inventor of jell-o jell-o was made in Leroy from the 1890s to the 1960s. The factory is now gone, but the memories and the memorabilia remain, and if you want the dish on this dessert, just take a short walk down.
The jello brick road to the one and only jello museum inside is jello. Art jello adds jello dolls and, of course, a jello guide really well thought he was going to invent a cough medicine, but thank God he made a mistake and intended with pearl wait came up with a cheap, simple dry gelatin.
In 1899 he sold the jello patent for $ 450 to businessman orator Woodward, who turns yellow into a multi-million dollar business. Part of jello success came from clever ad campaigns. The ads are now icons and Americans are so addicted to the easy to eat.
Gelatin. There are 13 boxes of jell-o sold per second in the United States, so here are some facts to know about. Jello, there are now 23 different flavors, the strawberry, raspberry and cherry are the three liters jello flavor failures include celery, coca-cola and tomato.
There was also a coffee, flavored jello, which bombed in the US, but was a big hit in Japan and the people of Salt Lake City consumed more lime jell-o than anyone else earth. In fact, they love the jiggly stuff so much they made jello.
The official state dessert jello can make even serious scientists get carried away in 1993 technicians at a hospital hooked, a jello mold up to an EKG machine and measured the jell-o's brainwaves and there's, the lying Joel and there's, the human they registered the same as a human, and I think it kind of makes you scared.
But then, of course, now we're all covered. If we know somebody that's kind of dense, we can call them a jello head. The museum has lots of hard facts about this soft dessert, but even in Leroy, people can't quite describe what exactly jello tastes like jiggly and squishy.
No like next go behind the scenes in a cake mix Test Kitchen and learn why they try to make as many mistakes as they possibly can plus discover marketing secrets to the boxes themselves. Stick around [, Music, ] hi.
Welcome back to unwrapped earlier in the program. We saw how cake mixes are put right here in the box. Now we're, taking a look at how those mixes recipes and the final outcome are tested in what else a Test Kitchen, pretty smart, huh idiot proof perfection that's.
What most of us buying a ready-made cake mix really want a beautiful dessert with minimum fuss, especially in today's hurry-up world. So how do these cake mix makers develop dessert directions that can withstand conditions in the klutzy as kitchen practice practice and more practice? We under mix we over mix.
We also will put in too much water too much oil, too much egg will over bake and under bake at Duncan Hines product development, experienced bakers. Try to duplicate all those mistakes not so experienced consumer might make so after beating the batter too long and taking it out of the oven too soon they end up with every cooks, personal nightmare, a badly botched cake.
The bottom portion of the cake has what we call a gum layer. You look at it. It looks very wet. We're, also seeing holes in the cake that's, not a good thing, and when the testers get a bad cake, they try to figure out how changing the directions will stop future dessert disasters, one of the things that is most Important to us is making sure that we understand what it's like to be in the kitchen as a mom or as that person who's, making the cake or the cookies of the brownies the goal, a good cake, no matter What in this cake there's, not the gum layer that we saw before the cell structure is even throughout the surface of the cake.
Five things can get pretty specific. Experimental cakes are measured for volume and roundness and to see how high the cake, fluffs, good and bad cake colors are compared, and then, of course, there's.
The most important test of all eating the most fun thing would be getting to eat everything that we've created. So who was the brains behind this ambitious plan for always perfect cakes, a harried housewife, a world-class chef nope? It was a traveling salesman, as he traveled from city to city Duncan Hines.
The man actually went from restaurant to restaurant. He became a food critic eventually Duncan Hines went from critic to creator selling a line of products, including cake mixes. Nowadays, those quick mixes are big.
Business Duncan Hines makes over a hundred million boxes of cake every year and we actually make enough frosting to frost the peak of Mount Everest now of those millions of cakes and miles of frosting.
What flavors are the most popular yellow cake? Is the number one flavor for a cake, followed by white cake and devil's. Food frosting flavors, you can't, go wrong with chocolate. Besides trying to make an idiot-proof mix, the Duncan Hines Baker's, also experiment with inventing new flavors and new recipes in which to use them, and if all this baking perfection is making, you feel a little inferior about your own cake.
Cooking. Remember this! We have the benefit of having something coming out of the oven almost all day long now that we know how the contents inside the box are perfected, what do you say? We examine the box itself.
There's. A lot on here. You have the logo and then there are the directions on the back and you're, not gonna believe the amount of work that goes into making sure that all this looks just perfect. All in the world of bake mixes.
What's outside is just as important as what's inside it's, those yummy looking pictures and those easy sounding directions that influence what box we're, going to buy and, of course, cake making. Companies understand their marketing battle is all about appearances.
What we wanted to do with the package redesign was really demonstrate to consumers and show consumers that this brand is a real contemporary brand. Duncan Hines has been around for over five decades, along with other brands such as Betty Crocker.
So how do you update those tried-and-true favorites Duncan Hines made subtle changes to its cake mix boxes, changing the color from a harsher red to a warmer burnt orange? It's, a color that you really are drawn to on the shelf.
Okay, the color may have reeled you in, but now you've, picked up the box and turned it over to look at those crucial cooking directions. These two have changed. Making the cooking directions easy to understand by using visual graphics is really the one thing that we really worked hard on.
Okay, easy instructions and modern colors are a factor, but let's face it. It's. The pretty pictures of calorie Laden, cakes and frostings that really cause us to pop those puppies into the grocery cart.
But how do they decide which cake goes with which frosting the way we pair our cake and frosting together on the package has a lot of tradition involved, for example, red velvet cake that's, a southern favorite, which is always eaten with cream cheese.
Frosting, just like it's pictured on the package coming up, learn how one company makes baking easy as pie. Watch these Apple desserts as they're, prepared to go from freezer to oven when we continue welcome back, I'm Marc summers.
If I know nothing else, let me tell you folks, I know about pies and if you're, looking for the ultimate dessert convenience, don't bother with a mixing just go ahead and buy a pie ready to go. Then you open it up and you throw it in the oven, but here's, how these pies are baked even before they're boxed watch this, no matter how you slice it.
America has always had a love affair, with apple pie and at the mrs. Smith's, bakery in Stilwell Oklahoma. Their high-speed line works overtime, making enough for everyone. They make 480 pies per minute, which equates out to over 600,000 pies a day.
Mrs. Smith & # 39, s has been making pies since 1918, but this pie in the sky dessert has been grounded since the days of the Egyptians where reeds were used to hold the filling. The first fruit pie was cherry, but it would be a lie to say: George Washington invented it, the British baked it up for Queen Elizabeth, the first back in the 1500s today at mrs.
Smith's. Each pie starts with the crust, which was originally called a coffin. It's, a process that may seem familiar the stages that we go through and making our pie crusts are very similar to the way you would make it at home.
In the chilled dough room, huge blocks of shortening and margarine are creamed together. Next, flour and water is added and the mix goes through a stage called rye C. The flour coats the fat at that point and then once the water is added, you create layers of your shortening within the dough and that's.
What creates the tender flakiness the crust? These mechanical arms were designed to mix the dough in a way that mimics human motion once mixed. The dough rests for up to six hours. While the dough sets the apple pie, filling gets cooking over 40,000 pounds of apples are used every hour and what is the apple of choice for the mrs.
Smith's pie, the northern spy in the greening together give a nice blend of that tartness. As well as the texture that we're, looking for this blend of apples is added to a slurry of brown sugar, corn syrup water and cinnamon and stirred for 10 minutes.
But before it's done, each batch gets a second helping. The first addition of fruit that we put into the filling during the cooking process really helps bring flavor to the whole filling and then the last addition of fruit is really more for the identity of the fruit in the filling.
Now the pie is ready to be put together, starting from the bottom up. The bottom crust on the pie is made with the trimmings that come off the pies that are made ahead of it. This reworked dough adds needed strength to the base of the pie.
You want your bottom crust on your pie to have enough structure to it so that it'll hold the filling you won't, get your filling seeping through with the crust. Each pie gets its fill with an exact amount of apples.
The filling is draped by the upper crust and a perfect hole is poked in the middle, a step which proves crucial later on. So, by having a hole in the top of the pie, it allows that steam to escape so that your top crust does not blow off the top of the pie.
Next, the pies experience the cold-shoulder travelling into a freezer that registers down to 90 below zero inside the pies. Take a two hour journey on a mile of conveyor belts. Then the rock-solid pies emerge and are ready to make the trip home and with over 200 million pies coming off the lines.
Every year we have developed our favorite ways to eat this popular dessert. Over 50 % of Americans like to eat their pie with ice cream. One in four prefer the crust to the filling flip it out of the pan that it comes in coming up next, learn to impress your guests with this box.
Dessert will show you how to make this frozen. Favorite appear to be baked from scratch. Just ahead. Welcome back to unwrapped okay, say you buy one of these pies for a dinner party, but you really don & # 39.
T want to admit that you didn't, take the time to bake it from scratch. We are here to help you here are some tips to help. You cleverly disguise your store-bought. This homemade watch making a dessert from scratch or pulling it from the freezer.
It's, a dilemma. We don't want to cook that's, the number one driving force in eating pans. If you ask me what is the major trends going on America, that is yet. So how do you turn your frozen into fresh, believe it or not? Actual studies are done in the mrs.
Smith lab to develop a more homemade appeal to the frozen dessert in a box. This means you can actually fool your guests into thinking. The boxed was baked by hand; it just takes a simple disguise to take the pie directly out of the freezer, take it out of the pan that it comes in and put it in your own pie plate.
This can be glass ceramic. This is the pie baked in the pan that it comes in. This is that homemade pie that you've baked yourself, voila, totally transformed easy as pie. The benefit of this would be.
Could you really do create that aura that it's your own? There are other ways to top off your frozen secret with little homemade touches. Take that slice of apple pie, drizzle some caramel ice cream, topping on top of that slice and then sprinkle it with toasted pecans and if you think it won't work.
One woman can attest to its success. Her pie ended up in the pie contest and she did end up winning and she, I guess at the end, did admit that it was a mrs. Smith's pie. You can also fool them with frozen by using the pie as an ingredient mix.
It with whipped cream and pastry shells - and you have a dessert that is virtually homemade and when you're baking, it just certain extent. You are making it yourself and if you can take some of these ideas and dress up that product, you really are making it your well that looked just about easy as pie.
You know that phrase actually started as easy as eating pie, but was shortened just a little fact. We like you to walk away with each time you watch unwrapped. Hey thanks for watching, see us again next time when we unwrap more secrets behind America's.
Favorite foods turn Marc summers, [ Music, ], (, Marc Summers, ) COMING UP: THEY MAKE OUR LIVES SIMPLE AND SWEET --. They'RE DESSERTS RIGHT OUT OF THE BOX. MIX IT UP WITH CAKE, MIXES AND DISCOVER THEIR SECRETS, BOTH INSIDE AND OUTSIDE THE BOX.
, GO BACK IN TIME WITH AN OLD FAVORITE -- JELL-O., PLUS IT'S. An AMERICAN CLASSIC -- APPLE PIE. FIND OUT HOW THEY GET BAKED AND READY FOR YOUR FREEZER AND HOW YOU CAN DISGUISE THIS BOXED TREAT AS HOMEMADE.
. All THIS AND MORE IS COMING UP ON & quot UNWRAPPED. & quot ♪ ♪ HI WELCOME TO & quot UNWRAPPED & quot .... I'M MARC SUMMERS.. Today WE'RE GON NA LOOK AT SOME OF AMERICA'S. Favorite DESSERTS ALL FOUND IN A BOX.
, AND WE'RE, NOT TALKING GOURMET SOUFFLéS THAT TAKE HOURS TO MAKE.. These ARE THE AFTER DINNER, TREATS MEANT TO TASTE GOOD AND DEFINITELY MAKE OUR LIVES EASIER., AND WHAT BETTER WAY TO START THAN WITH A GOOD OLD CAKE MIX HERE'S, HOW ALL THOSE INGREDIENTS ARE CONVENIENTLY BOXED, UP.
WATCH THIS.. Nothing IS BETTER THAN BAKING FROM SCRATCH, BUT WHO HAS THE TIME OR FOR SOME THE ABILITY? This NOTION STRUCK MABEL HOLMES BACK IN 1930, SO SHE PUT TOGETHER A BAKING MIX THAT COULD MAKE BISCUITS QUICKLY AND EASILY.
, BUT HER IDEA NEEDED A NAME WHICH CAME FROM A CHILDHOOD MEMORY. FREQUENTLY. The HOUSEKEEPER WOULD CALL OUT THAT NOT TO WORRY, BECAUSE THE BISCUITS WOULD BE READY IN A JIFFY. ( Marc ), SINCE CONVENIENCE FOODS WERE ALL THE RAGE IN THE 1950s, THE JIFFY BAKING MIX SOON EVOLVED INTO CAKE MIXES AND, ALONG WITH THEM, CAME THE SIGNATURE.
Little BLUE BOX. ( Jack ) WE DON'T ADVERTISE.. The THING THAT PEOPLE RECOGNIZE ABOUT JIFFY MIXES IS ITS VERY FAMILIAR: PACKAGING. (, Marc ), NOT MUCH HAS CHANGED IN THE PACKAGING OR THE MIX OVER THE YEARS.
. The PROCESS OF MAKING THE CLASSIC YELLOW CAKE MIX STARTS IN THE MILL. ( Jack ). The CAKE FLOUR IS THE FINEST MOST HIGHLY MILLED GRADE AND THE WHITEST GRADE OF FLOUR. (, Marc ) IN THE MIXING ROOM, SUGAR AND SHORTENING ARE ADDED.
, VANILLA, FLAVORING AND GOLDEN YELLOW. Coloring EMBELLISH THE POWDER., EACH MIXER HOLDS A 1,500-POUND BATCH. AND BEFORE THIS BATCH GETS OUT OF THE MIXER, A SAMPLE IS SENT TO BE QUALITY, TESTED. (, Jack ).
This IS A TEST OF OUR MIXING PROCESS TO MAKE SURE THAT WE'VE MIXED THE INGREDIENTS THAT ARE SUPPOSED TO BE IN THERE IN THE RIGHT PROPORTIONS. (, Marc ). Once THE YELLOW CAKE MIX GETS THE A-OKAY, IT'S ON TO THE PACKAGING ROOM.
. The LITTLE BLUE BOXES BEGIN AS CARDBOARD SLEEVES AND SOON THE WAX PAPER LINING IS ADDED AND THE BOXES ARE FOLDED.. Then THE PROPER AMOUNT OF MIX IS DUMPED INTO EACH BOX., BUT WATCH OUT --. These BABIES ARE SHOT OFF THE LINE.
If THEY DON'T MEASURE UP. ( Jack ), WE ADJUST THE FILL. If WE NEED BE., THEN WE GO TO MY FAVORITE MACHINE ON THE LINE, WHICH IS THE TOP CLOSER.. They FOLD THE LINER DOWN TUCK IN THE EARS OF THE LINER AND THEN FOLD THE TOP OF THE BOX OVER ALL IN ONE MACHINE, AS IT MAKES A CIRCLE.
( Marc ). These TINY BLUE BOXES, MAYBE SMALL IN STATURE, BUT THEY MAKE A BIG IMPACT.. One POINT: FOUR MILLION OF THEM: ROLL OFF THE LINE EACH AND EVERY DAY.. So WHAT MAKES PACKAGED CAKE MIXES SO POPULAR? They'RE VERY SIMPLE, AND YOU CAN DO A LOT OF DIFFERENT THINGS WITH THEM: --, ADDING DIFFERENT INGREDIENTS AND FRUITS, AND WHATEVER ELSE COMES TO YOUR IMAGINATION.
( Marc ) SOUNDS LIKE A PIECE OF CAKE.. Another FAMILIAR LOOKING BOX IS JELL-O., BELIEVE IT OR NOT. This UNIQUE DESSERT HAS BEEN AROUND FOR OVER A CENTURY, SO THERE'S. Quite A LOT OF HISTORY TO WIGGLE OUT.
, WELCOME TO THE ANNUAL PARADE AND FESTIVAL IN LEROY NEW YORK, AN ORDINARY TOWN WITH A SWEET CLAIM TO FAME.. Yes, THIS IS WHERE JELL-O FIRST WIGGLED AND JIGGLED ITS WAY INTO EXISTENCE WAY BACK IN 1897.
. Here JELL-O IS NOT JUST A DESSERT.; IT'S, A WAY OF LIFE., MY FATHER --. This IS MY SISTER SONYA -- WORKED FOR JELL-O FOR 41 YEARS, SO JELL-O IS IN MY BLOOD.. My GRANDFATHER WAS PEARL. Wait: THE INVENTOR OF JELL-O.
(, Marc ) JELL-O, WAS MADE IN LEROY FROM THE 1890s TO THE 1960s.. The FACTORY IS NOW GONE, BUT THE MEMORIES AND THE MEMORABILIA REMAIN., AND IF YOU WANT THE DISH ON THIS DESSERT, JUST TAKE A SHORT WALK DOWN.
The JELL-O BRICK ROAD TO THE ONE AND ONLY JELL-O MUSEUM. INSIDE IS JELL-O ART, JELL-O, ADS, JELL-O DOLLS AND, OF COURSE, A JELL-O GUIDE. ( guide ). He REALLY THOUGHT HE WAS GON NA INVENT A COUGH MEDICINE, BUT THANK GOD HE MADE A MISTAKE AND INVENTED JELL-O.
Instead. ( Marc ) PEARL WAIT CAME UP WITH A CHEAP, SIMPLE DRY GELATIN.. In 1899 HE SOLD THE JELL-O PATENT FOR $ 450 TO BUSINESSMAN ORATOR WOODWARD, WHO TURNED JELL-O INTO A MULTIMILLION-DOLLAR BUSINESS.
PART OF JELL-0'S. Success CAME FROM CLEVER AD CAMPAIGNS.. The ADS ARE NOW ICONS AND AMERICANS ARE SO ADDICTED TO THE EASY-TO-EAT GELATIN. There ARE 13 BOXES OF JELL-0 SOLD PER SECOND IN THE UNITED STATES.
. So HERE ARE SOME FACTS TO KNOW ABOUT JELL-O.. There ARE NOW 23 DIFFERENT FLAVORS.. The STRAWBERRY, RASPBERRY AND CHERRY ARE THE THREE LEADERS. ( Marc ), JELL-O FLAVOR FAILURES INCLUDE CELERY, COCA-COLA AND TOMATO.
. There WAS ALSO A COFFEE, FLAVORED JELL-O, WHICH BOMBED IN THE U.S., BUT WAS A BIG HIT IN JAPAN., AND THE PEOPLE OF SALT LAKE CITY CONSUME MORE LIME. Jell-O THAN ANYONE ELSE ON EARTH., IN FACT THEY LOVE THE JIGGLY STUFF SO MUCH THEY MADE JELL-O.
The OFFICIAL STATE DESSERT. JELL-O CAN MAKE EVEN SERIOUS SCIENTISTS GET CARRIED AWAY. IN 1993 TECHNICIANS AT A HOSPITAL HOOKED, A JELL-O MOLD UP TO AN EKG MACHINE AND MEASURED THE JELL-O'S, BRAIN WAVES.
, ( Ruth ), AND THERE'S. The LIME JELL-O AND THERE'S, THE HUMAN. THEY REGISTERED THE SAME AS A HUMAN AND I THINK IT KIND OF MAKES YOU SCARED. But THEN, OF COURSE, NOW WE'RE ALL COVERED.. If WE KNOW SOMEBODY THAT'S KIND OF DENSE, WE CAN CALL'EM, A JELL-O HEAD.
( Marc ). The MUSEUM HAS LOTS OF HARD FACTS ABOUT THIS SOFT DESSERT., BUT EVEN IN LEROY PEOPLE CAN'T QUITE DESCRIBE WHAT EXACTLY JELL-O TASTES, LIKE., JIGGLY AND SQUISHY.. I DON'T, KNOW ... LIKE WEIRD KIND OF.
, AND IT FEELS GOOD IN YOUR MOUTH. NEXT GO BEHIND THE SCENES IN A CAKE MIX TEST KITCHEN AND LEARN WHY THEY TRY TO MAKE AS MANY MISTAKES AS THEY POSSIBLY CAN., PLUS DISCOVER MARKETING SECRETS TO The BOXES THEMSELVES.
STICK AROUND. ♪, HI, WELCOME BACK TO & quot UNWRAPPED. & quot. Earlier IN THE PROGRAM WE SAW HOW CAKE MIXES ARE PUT RIGHT HERE IN THE BOX.. Now WE'RE, TAKING A LOOK AT HOW THOSE MIXES RECIPES AND THE FINAL OUTCOME ARE TESTED IN --.
What ELSE -- A TEST? Kitchen., PRETTY SMART, HUH IDIOT PROOF, PERFECTION -- THAT'S. What MOST OF US BUYING A READY-MADE CAKE MIX? Really WANT A BEAUTIFUL DESSERT WITH MINIMUM FUSS, ESPECIALLY IN TODAY'S, HURRY-UP WORLD.
. So HOW DO THESE CAKE MIX MAKERS DEVELOP DESSERT DIRECTIONS THAT CAN WITHSTAND CONDITIONS IN THE KLUTZIEST KITCHEN PRACTICE PRACTICE AND MORE PRACTICE.? We UNDERMIX WE OVERMIX .... We ALSO WILL PUT IN TOO MUCH WATER TOO MUCH OIL TOO MUCH EGG.
. We'LL OVERBAKE AND UNDERBAKE. ( Marc ) AT DUNCAN HINES PRODUCT DEVELOPMENT, EXPERIENCED BAKERS. Try TO DUPLICATE ALL THOSE MISTAKES, THE NOT-SO-EXPERIENCED CONSUMER MIGHT MAKE.. So AFTER BEATING THE BATTER TOO LONG AND TAKING IT OUT OF THE OVEN TOO SOON, THEY END UP WITH EVERY COOK'S, PERSONAL NIGHTMARE, A BADLY BOTCHED CAKE.
, (, Beverly, Hickey ). The BOTTOM PORTION OF THE CAKE HAS WHAT WE CALL A GUM LAYER.. You LOOK AT IT. It LOOKS VERY WET.. We'RE, ALSO SEEING HOLES IN THE CAKE. THAT'S, NOT A GOOD THING. ( Marc ), AND WHEN THE TESTERS GET A BAD CAKE, THEY TRY TO FIGURE OUT HOW CHANGING THE DIRECTIONS WILL STOP FUTURE DESSERT DISASTERS.
ONE OF THE THINGS That IS MOST IMPORTANT TO US IS MAKING SURE THAT WE UNDERSTAND WHAT IT'S LIKE TO BE IN THE KITCHEN AS A MOM OR AS THAT PERSON WHO'S, MAKING THE CAKE OR THE COOKIES OR THE BROWNIES. ( Marc ).
The GOAL -- A GOOD CAKE, NO MATTER WHAT., ( Beverly ) IN THIS CAKE. There'S, NOT THE GUM LAYER THAT WE SAW BEFORE.. The CELL STRUCTURE IS EVEN THROUGHOUT THE CUT SURFACE OF THE CAKE. POINT. Seven FIVE.
(, Marc ). Things CAN GET PRETTY SPECIFIC. EXPERIMENTAL CAKES ARE MEASURED FOR VOLUME AND ROUNDNESS AND TO SEE HOW HIGH THE CAKE, FLUFFS., GOOD AND BAD CAKE COLORS ARE COMPARED. AND THEN, OF COURSE, THERE'S.
The MOST IMPORTANT TEST OF ALL. ( Beverly ) EATING., THE MOST FUN THING, WOULD BE GETTING TO EAT EVERYTHING THAT WE'VE, CREATED., (, Marc ). So, WHO WAS THE BRAINS BEHIND THIS AMBITIOUS PLAN FOR ALWAYS PERFECT CAKES, A HARRIED HOUSEWIFE, .
.., A WORLD-CLASS CHEF NOPE? It WAS A TRAVELING SALESMAN., AS HE TRAVELED FROM CITY TO CITY DUNCAN HINES, THE MAN ACTUALLY WENT FROM RESTAURANT TO RESTAURANT.. He BECAME A FOOD CRITIC. ( Marc ), EVENTUALLY DUNCAN HINES WENT FROM CRITIC TO CREATOR SELLING A LINE OF PRODUCTS, INCLUDING CAKE MIXES.
. Nowadays, THOSE QUICK MIXES ARE BIG-BUSINESS. ( Mike ) DUNCAN HINES MAKES OVER A HUNDRED MILLION BOXES OF CAKE EVERY YEAR., AND WE ACTUALLY MAKE ENOUGH FROSTING TO FROST THE PEAK OF MOUNT EVEREST. ( Marc ), NOW OF THOSE MILLIONS OF CAKES AND MILES OF FROSTING.
What FLAVORS ARE THE MOST POPULAR YELLOW CAKE? Is THE NUMBER ONE FLAVOR FOR CAKE, FOLLOWED BY WHITE CAKE AND DEVIL'S. Food. FROSTING, FLAVORS ..., YOU CAN'T, GO WRONG WITH CHOCOLATE. ( Marc ). Besides TRYING TO MAKE AN IDIOT PROOF MIX, THE DUNCAN HINES BAKERS ALSO EXPERIMENT WITH INVENTING NEW FLAVORS AND NEW RECIPES IN WHICH TO USE THEM.
, AND IF ALL THIS BAKING PERFECTION IS MAKING, YOU FEEL A LITTLE INFERIOR ABOUT YOUR OWN CAKE COOKING. Remember THIS ... ( Mike ). We HAVE THE BENEFIT OF HAVING SOMETHING COMING OUT OF THE OVEN ALMOST ALL DAY, LONG.
. Now THAT WE KNOW HOW THE CONTENTS INSIDE THE BOX ARE PERFECTED, WHAT DO YOU SAY? We EXAMINE THE BOX ITSELF THERE'S. A LOT ON HERE, ..., YOU HAVE THE LOGO AND THEN THERE ARE THE DIRECTIONS ON THE BACK.
AND YOU'RE, NOT GON NA BELIEVE THE AMOUNT OF WORK THAT GOES INTO MAKING SURE THAT ALL THIS LOOKS JUST PERFECTO. IN THE WORLD OF BAKE MIXES. What'S OUTSIDE IS JUST AS IMPORTANT AS WHAT'S INSIDE. IT'S, THOSE YUMMY- LOOKING PICTURES AND THOSE EASY- SOUNDING DIRECTIONS THAT INFLUENCE WHAT BOX WE'RE, GOING TO BUY.
AND, OF COURSE, CAKE MAKING. Companies UNDERSTAND THEIR MARKETING BATTLE IS ALL ABOUT APPEARANCES.. What WE WANTED TO DO WITH THE PACKAGE REDESIGN WAS REALLY DEMONSTRATE TO CONSUMERS AND SHOW CONSUMERS THAT THIS BRAND IS A REAL CONTEMPORARY BRAND.
( Marc ), DUNCAN HINES, HAS BEEN AROUND FOR OVER FIVE DECADES, ALONG WITH OTHER BRANDS SUCH AS BETTY CROCKER.. So HOW DO YOU UPDATE THOSE TRIED AND TRUE FAVORITES DUNCAN HINES, MADE SUBTLE CHANGES TO ITS CAKE MIX BOXES, CHANGING THE COLOR FROM A HARSHER RED TO A WARMER BURNT ORANGE.
( Mike )? It'S, A COLOR THAT YOU REALLY ARE DRAWN TO ON THE SHELF. ( Marc ), OKAY, THE COLOR MAY HAVE REELED YOU IN, BUT NOW YOU'VE, PICKED UP THE BOX AND TURNED IT OVER TO LOOK AT THOSE CRUCIAL, COOKING DIRECTIONS.
. These TOO, HAVE CHANGED. ( Mike ). Making THE COOKING DIRECTIONS EASY TO UNDERSTAND BY USING VISUAL GRAPHICS IS REALLY THE ONE THING THAT WE REALLY WORKED: HARD ON., (, Marc, ), OKAY, EASY INSTRUCTIONS AND MODERN COLORS ARE A FACTOR, BUT LET'S FACE IT.
It'S, THE PRETTY PICTURES OF CALORIE LADEN, CAKES AND FROSTINGS THAT REALLY CAUSE US TO POP THOSE PUPPIES INTO THE GROCERY CART.. But HOW DO THEY DECIDE WHICH CAKE GOES WITH WHICH FROSTING ( Mike )? The WAY WE PAIR OUR CAKE AND FROSTING TOGETHER? On THE PACKAGE HAS A LOT OF TRADITION: INVOLVED.
, (, Marc ), FOR EXAMPLE, RED VELVET CAKE --, THAT'S, A SOUTHERN FAVORITE, WHICH IS ALWAYS EATEN WITH CREAM CHEESE FROSTING. Just LIKE IT'S, PICTURED ON THE PACKAGE. COMING UP, LEARN HOW ONE COMPANY MAKES BAKING EASY AS PIE.
WATCH THESE APPLE DESSERTS AS THEY'RE PREPARED TO GO FROM FREEZER TO OVEN WHEN WE CONTINUE. ♪ WELCOME BACK ..., I'M MARC SUMMERS.. If I KNOW NOTHING ELSE --, LET ME TELL YOU FOLKS, --, I KNOW ABOUT PIES AND IF YOU'RE, LOOKING FOR THE ULTIMATE DESSERT CONVENIENCE, DON'T BOTHER WITH THE MIXING.
JUST GO AHEAD AND BUY A PIE READY TO GO.. Then YOU OPEN IT UP AND YOU THROW IT IN THE OVEN., BUT HERE'S, HOW THESE PIES ARE BAKED EVEN BEFORE THEY'RE BOXED. WATCH THIS., NO MATTER HOW YOU SLICE IT. America HAS ALWAYS HAD A LOVE AFFAIR, WITH APPLE PIE.
AND AT THE MRS. SMITH'S, BAKERY IN STILWELL OKLAHOMA. Their HIGH-SPEED LINE WORKS OVERTIME, MAKING ENOUGH FOR EVERYONE. ( Karen Gunderson ). They MAKE 480 PIES PER MINUTE, WHICH EQUATES OUT TO OVER 600,000 PIES A DAY.
( Marc ), MRS. SMITH & # 39. S HAS BEEN MAKING PIES SINCE 1918, BUT THIS PIE IN THE SKY DESSERT HAS BEEN GROUNDED SINCE THE DAYS OF THE EGYPTIANS WHERE REEDS WERE USED TO HOLD THE FILLING.. The FIRST FRUIT PIE WAS CHERRY, BUT IT WOULD BE A LIE TO SAY: GEORGE WASHINGTON INVENTED IT.
. The BRITISH BAKED IT UP FOR QUEEN ELIZABETH, I BACK IN THE 1500s. TODAY AT MRS. SMITH'S. Each PIE STARTS WITH THE CRUST, WHICH WAS ORIGINALLY CALLED A COFFIN.. It'S, A PROCESS THAT MAY SEEM FAMILIAR.
THE STAGES THAT WE GO THROUGH IN MAKING OUR PIE CRUST ARE VERY SIMILAR TO THE WAY YOU WOULD MAKE IT AT HOME. (, Marc ), IN THE CHILLED DOUGH ROOM, HUGE BLOCKS OF SHORTENING AND MARGARINE ARE Creamed TOGETHER.
NEXT, FLOUR AND WATER IS ADDED AND THE MIX GOES THROUGH A STAGE CALLED RICING. ( Karen ), THE FLOUR COATS, THE FAT AT THAT POINT AND THEN ONCE THE WATER IS ADDED, YOU CREATE LAYERS OF YOUR SHORTENING WITHIN THE DOUGH AND THAT'S, WHAT CREATES THE TENDER FLAKINESS IN THE CRUST.
( Marc )? These MECHANICAL ARMS WERE DESIGNED TO MIX THE DOUGH IN A WAY THAT MIMICS HUMAN MOTION. ONCE MIXED THE DOUGH RESTS FOR UP TO SIX HOURS.. While THE DOUGH SETS THE APPLE PIE, FILLING GETS COOKING.
OVER 40,000 POUNDS OF APPLES ARE USED EVERY HOUR. AND WHAT IS THE APPLE OF CHOICE FOR THE MRS. SMITH'S, PIE ( Karen ), THE NORTHERN SPY AND THE GREENING TOGETHER GIVE A NICE BLEND Of THAT TARTNESS, AS WELL AS THE TEXTURE THAT WE'RE, LOOKING FOR.
( Marc ), THIS BLEND OF APPLES IS ADDED TO A SLURRY OF BROWN SUGAR, CORN SYRUP WATER AND CINNAMON AND STIRRED FOR TEN MINUTES.. But BEFORE IT'S DONE, EACH BATCH GETS A SECOND HELPING. ( Karen ). The FIRST ADDITION OF FRUIT THAT WE PUT INTO THE FILLING DURING THE COOKING PROCESS REALLY HELPS BRING FLAVOR TO THE WHOLE FILLING.
AND THEN THE LAST ADDITION OF FRUIT IS REALLY MORE FOR THE IDENTITY OF THE FRUIT IN THE FILLING. ( Marc ). Now THE PIE IS READY TO BE PUT TOGETHER, STARTING FROM THE BOTTOM UP. ( Karen ). The BOTTOM CRUST ON THE PIE IS MADE WITH THE TRIMMINGS THAT COME OFF THE PIES THAT ARE MADE AHEAD OF IT.
( Marc ). This REWORKED DOUGH ADDS NEEDED STRENGTH TO THE BASE OF THE PIE.. You WANT YOUR BOTTOM CRUST ON YOUR PIE TO HAVE ENOUGH STRUCTURE TO IT SO THAT IT & # 39. Ll HOLD THE FILLING.. You WON'T, GET YOUR FILLING SEEPING THROUGH THE CRUST.
( Marc ). Each PIE GETS ITS FILL WITH AN EXACT AMOUNT OF APPLES.. The FILLING IS DRAPED BY THE UPPER CRUST AND A PERFECT HOLE IS POKED IN THE MIDDLE, A STEP WHICH PROVES CRUCIAL LATER ON. (, Karen ). So, BY HAVING A HOLE IN THE TOP OF THE PIE, IT ALLOWS THAT STEAM TO ESCAPE SO THAT YOUR TOP CRUST DOES NOT BLOW OFF THE TOP OF THE PIE.
( Marc ). Next, THE PIES EXPERIENCE THE COLD SHOULDER TRAVELING INTO A FREEZER THAT REGISTERS DOWN TO 90 BELOW ZERO. INSIDE THE PIES. Take A TWO-HOUR JOURNEY ON A MILE OF CONVEYOR BELTS.. Then THE ROCK-SOLID PIES EMERGE AND ARE READY TO MAKE THE TRIP HOME.
AND WITH OVER 200 MILLION PIES COMING OFF THE LINES. Every YEAR WE HAVE DEVELOPED OUR FAVORITE WAYS TO EAT THIS POPULAR DESSERT. ( Karen ). Over 50 % OF AMERICANS LIKE TO EAT THEIR PIE WITH ICE CREAM.
. One IN FOUR PREFER THE CRUST TO THE FILLING. FLIP IT OUT OF THE PAN THAT IT COMES IN .... ( Marc ), COMING UP NEXT LEARN TO IMPRESS YOUR GUESTS WITH THIS BOXED DESSERT. WE'LL. Show YOU HOW TO MAKE THIS FROZEN.
Favorite APPEAR TO BE BAKED FROM SCRATCH. JUST AHEAD. ♪ WELCOME BACK TO & quot UNWRAPPED. & quot. Okay, SAY YOU BUY ONE OF THESE PIES FOR A DINNER PARTY, BUT YOU REALLY DON & # 39. T WANT TO ADMIT THAT YOU DIDN'T.
Take THE TIME TO BAKE IT FROM SCRATCH.. We ARE HERE TO HELP YOU.. Here ARE SOME TIPS TO HELP. You CLEVERLY DISGUISE YOUR STORE-BOUGHT AS HOMEMADE ... WATCH., MAKING A DESSERT FROM SCRATCH OR PULLING IT FROM THE FREEZER -- IT'S A DILEMMA.
, AND WE DON'T WAN NA COOK.. That'S. The NUMBER ONE DRIVING FORCE IN EATING TRENDS. - IF YOU ASK ME WHAT IS THE MAJOR TRENDS GOING ON IN AMERICA - THAT IS IT. (, Marc )? So HOW DO YOU TURN YOUR FROZEN INTO FRESH BELIEVE IT OR NOT? Actually, STUDIES ARE DONE IN THE MRS.
SMITH LAB TO DEVELOP A MORE HOMEMADE APPEAL TO THE FROZEN DESSERT IN A BOX.. This MEANS YOU CAN ACTUALLY FOOL YOUR GUESTS INTO THINKING. The BOXED WAS BAKED BY HAND.. It JUST TAKES A SIMPLE DISGUISE..
Take THE PIE DIRECTLY OUT OF THE FREEZER., TAKE IT OUT OF THE PAN THAT IT COMES IN AND PUT IT IN YOUR OWN PIE PLATE.. This CAN BE GLASS CERAMIC.. This IS THE PIE BAKED IN THE PAN THAT IT COMES IN.. This IS THAT HOMEMADE PIE THAT YOU'VE, BAKED YOURSELF.
(, Marc ), VOILA --, TOTALLY TRANSFORMED EASY AS PIE. ( Karen ). The BENEFIT OF THIS WOULD BE THAT YOU REALLY DO CREATE THAT AURA THAT IT'S. Your OWN. ( Marc ), THERE ARE OTHER WAYS TO TOP OFF YOUR FROZEN SECRET WITH LITTLE HOMEMADE TOUCHES.
. Take THAT SLICE OF APPLE PIE, DRIZZLE SOME CARAMEL ICE CREAM, TOPPING ON TOP OF THAT SLICE AND THEN SPRINKLE IT WITH TOASTED PECANS., (, Marc ), AND IF YOU THINK IT WON'T WORK, ONE WOMAN CAN ATTEST TO ITS SUCCESS.
( Karen ), HER Pie ENDED UP IN THE PIE CONTEST AND SHE DID END UP WINNING AND SHE, I GUESS AT THE END, DID ADMIT THAT IT WAS A MRS. SMITH'S. Pie. (, Marc ). You CAN ALSO FOOL THEM WITH FROZEN BY USING THE PIE AS AN INGREDIENT.
MIX IT WITH WHIPPED CREAM AND PASTRY SHELLS, AND YOU HAVE A DESSERT THAT IS VIRTUALLY HOMEMADE. AND WHEN YOU'RE BAKING IT TO A CERTAIN EXTENT. You ARE MAKING IT YOURSELF. AND IF YOU CAN TAKE SOME OF THESE IDEAS AND DRESS UP THAT PRODUCT, YOU REALLY ARE MAKING IT YOUR OWN.
. Well THAT LOOKED JUST ABOUT EASY AS PIE.. You KNOW THAT PHRASE ACTUALLY STARTED AS EASY AS EATING PIE, BUT WAS SHORTENED. JUST A LITTLE FACT. We'D, LIKE YOU TO WALK AWAY WITH EACH TIME YOU WATCH & quot, UNWRAPPED.
& quot. Hey THANKS FOR WATCHING., SEE US AGAIN NEXT TIME WHEN WE UNWRAP MORE SECRETS BEHIND AMERICA'S. Favorite FOODS., I'M MARC SUMMERS. ♪