So Im new to cake decorating and was wondering what is more common? Do most people use cake mixes, cake mixes then Dr. then up or from scratch? What makes for the moistest cake? Ive been making them from scratch they all taste good, but Ive been having trouble finding a moist white and yellow cake. I want my cakes to not only look great but taste great also. Thanks so much!

I use Duncan Hines Butter Recipe. I haven't found anything else that taste any better. It doesn't work very good for carved cake though. It is too moist.

You could ask 10 people this question and get ten different answers! Everyone has their favorite cake mix or favorite recipe or favorite way to doctor a cake mix.

Personally, I use a mix and most of the time use the extender from this site with it. I have not made a 3-D cake yet but was advised to use a pound cake mixed with a regular cake mix.

I think you just have to experiment and find what is best for you.

Diane

I like using pillsbury with some regular mayo. Helps keep it more moist.

Invest in the Cake Doctor Books, I have two and they are worth every penny!

The vast majority of my cakes are consumed with in 24 hours of baking so box is no problem to me. I use whatever box is on sale (horrifying i know) and just follow the directions. They come out moist and good every time beyond that I agree with the above poster..everyone has their own opinion.

~Alicia

<-----------ducking for cover in case this thread gets messy...

I use box.

I only us Duncan Hines with the cake extender listed here on CC. For white cakes I use the DH Classic White with cake extender and everyone just love it. Chocolate Fudge cake is the same.

Try the White Almond Sour Cream cake (recipe on this site). Use with or without adding pudding. Use milk instead of water. It is the most amazing recipe!

I use a doctored box and scratch.

Sarah

I was a all scratch baker untill I tried DH golden butter recipe and used the extender with it. That's the best mix out there. DH!

I use a generic box mix, and Dr. it up with butter, pudding, condensed milk, lots of eggs. Everyone raves that it is the most moist cake ever. Plus it stands up well for tiered and carved cakes. Everyone has a different recipe that works!

I've used undoctored Betty Crocker for 25 years. No reason to change now.

Nothing but scratch!!!

Scratch cakes for me!

Scratch here too! But if you want to make tha cake moist you can always use a syrup. If you're interested in my recipe I could give it to you. It is sooooo simple, is just water, sugar and rum. If you want the quantities send me a PM. And anyone else. HTH

I have to say I use nothing but DH! All flavors. My opinion is that most of my clients have grown up eating boxed cake mix, so that is what they are used to. I have tried to bake scratch, but it just seems too dry compared to DH.

I make scratch cakes with simple syrup to add and keep them moist.

Simple syrup is made of sugar, water, flavors like extracts plus optional liquors.

Nothing but scratch.

As stated already about this subject; opinions are like noses. Everyone has one, they are all different. I personally use box unless asked otherwise. I usually use Betty Crocker. My favorite is the golden vanilla. I always add more vanilla flavor

Only Scratch 4 me.

I have only been doing this since August and have been using either Pillsbury or DH Moist Cake Mix with and without the extender. I have always gotten rave reviews on my cakes.

I am going to start trying scratch mixes because I would like to have it available, in case I get a request for a scratch mix.

Also, we have to label all of our products and I just hate putting all of that "stuff" that they put into boxed mixes on my labels.