Frozen Cake Mixes

I think measuring dry ingredients is the most time-consuming chore when baking a cake from scratch. So when I bake, I set several resealable bags on the kitchen counter. After I measure a dry ingredient for the cake I’m baking, I measure additional amounts for each bag. I continue to do this until every bag holds all the dry ingredients to make a cake. I label the bags with the type of cake, where I can find the recipe and the date I created the mix. Then I store the mixes in the freezer, pulling one out whenever I want to bake a cake. —Joan Hensley, Porterville, California