Posts by kmstreepey

There are several "bake-off" threads on here for the best scratch cakes. I know I saw a white cake one several months ago and I'm pretty sure I saw a yellow cake one recently. That should give you somewhere to start. Just start trying...

I just got The Mat and have used it a couple of times with no problems at all. I seasoned it per the video instructions the first time. After each use, I roll the two together, taking care that no wrinkles get rolled in and that both...

I agree that the candy melt method works great. I would also start with chocolate MMF - just sub in some cocoa for an equal amount of powdered sugar (1/4-1/2 cup).

I've read of people using a dehydrator to dry fondant/gumpaste faster. If your oven has a setting specifically for dehydrating, I think it would work. But I would try it first on something different just in case it has the opposite...

It's not supposed to taste like cornbread. I've always thought of red velvet (it's my favorite!) as a buttermilk cake with a slight cocoa flavor and not super bright red. Sometimes you can get a cornbread texture with cake if it's not...

Quote:Originally Posted by all4cakeYour question was, specifically, "Do ya'll bake from scratch?" and the reply was, "yes.".Even if your cake was from a box, it's still possible you were not lied to since the question you specifically...

Quote:Originally Posted by scp1127Costumeczar, you nailed it in your first post. Everyone absolutely knows what scratch baking is. There is no question about it. After you swallow the cake, icing, filling, etc., there is a lingering...

I agree about the vanilla. Also, if you are using slightly too much flour (based on the way you measure it), that can affect the flavor among other things. It will also affect the texture/performance of the recipe.

Quote:Originally Posted by carmijokOr maybe...just maybe...you can't really tell the difference as far as this bakery goes! You're going by an 'I could swear' hunch but maybe they are being truthful and you are just questioning...

I am doing some research of bakeries in my area for pricing, quality, etc. in order to see what competition is out there. I do not have a cake business but want to start researching the possibility of opening one in a couple of years. ...