Which method do people use the most, box or scratch mixes? I have found that most scratch mixes are dry. Am I doing something wrong? I like moist cakes but deep down inside feel bad because it's not from scratch. Any ideas for a standard cake?

Get over it! I bake from a mix 98% of the time. Everyone loves them, I am happy - all is well.

I use a mix probably 99% of the time. Mainly I used it for convenience and people seem to like my cakes.

Strangely enough, if I am going to "decorate" a cake, I make it from a mix. But I will scratch bake if I am doing a bundt cake or something like that that I am not really decorating with icing. Limited time makes me pick and choose I guess.

How about a doctored cake mix which yields the best of scratch and mix: homemade taste with box reliability.

The WASC (White Almond Sour Cream Cake) is a great recipe:

http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html

The Darn Good Chocolate is also very popular:

http://www.cakecentral.com/cake_recipe-2163-Darn-Good-Chocolate-Cake.html

http://tinyurl.com/2cu8s4
(More flavors of WASC.)

For info on just about anything that can be added to a cake mix, including all the extender/enhancer recipes:

http://forum.cakecentral.com/cake-decorating-ftopicp-2047091-.html

Moist (scratch) Recipes:
(Includes info on making & using simple syrups.)

http://forum.cakecentral.com/cake-decorating-ftopict-95251-.html

HTH

I used to do ALL cakes from scratch. My prices reflected it too. There was much more time, clean-up, ingredient cost, etc. Eventually, I thought: Do people even CARE? I decided to move to using Duncan Hines mixes. People appreciate a moist cake, and the reason that they order a cake from me is not for the taste (most ckaes taste good, right?) it's because of the decorating. They want an elaborate cake. So I decided to put my time into decorating, not measuring and shopping for "scratch cake" ingredients. I have been happier, my kitchen has been cleaner, and I have gotten more orders because my prices are lower. the only time I do scratch now, is if someone has allergies to DH mix. And I have had one person who was allergic to one of the food coloring additives int he DH cake, so I always tell people that I use DH mixes and more times than not, I get a "good, that's my favorite kind"

I prefer scratch, because that is how I was taught as a child. For me, it doesn't take any longer or expense to make a cake from scratch compared with a mix and all the things added to it to extend it or to make it taste like scratch. This is just my opinion. BTW, my scratch cakes are very moist.

It really makes no difference what we think. You should do what you enjoy. If you and your customers like mixes, use them. If you like to bake from scratch, go for it. Don't feel guilty about either one. Most people really don't care. Some customers say that they prefer scratch, then they go on and on about some cake they had and lo an behold, it was from a mix!

Your customers will appreciate you making them a cake they can enjoy visually as well as how good it tastes.

Best to you.

Michele

Mixes with extenders....100% of the time!!!

100% scratch and very moist

100% mix for over 25 years.

I have tried a scratch recipe and I have tried the add-pudding-and-an-egg thing. Both times, my official taste testers didn't like the density and the line that killed it was ".....this tastes like a cake you can get anywhere. Debi's cakes usually POP!"

The above post is correct .... it doesn't matter what we think. You do what you prefer and what works best for you.

i personally bake from scratch but like has been said before do what u do!

I do have a side note though.. if u make from a mix, make it taste good. i had a wedding cake a few weeks back that was mix all day long and unfortunately didn't taste like anything was added to it, nor was it a good moist mix. bleech

90 % scratch made

I prefer to scratch make my cakes, if possible. Most of my cakes,or other baked goods, are scratch made just because I love to bake. I have used
some box products but I find then to soft, and not to my liking.so i don't usually bake that way, unless I am in a pinch.
I think it really does not matter, if your product is good, and
holds well, then that is what you should stay with. But to find a good moist receipe, that hold well is a experiment, and when you find one, you will
stick with it. As far as cost, it averages out to be some what a little more, , as I weight all my ingredients, and control what additives are in my product.

ceelyon