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Mix from a box or from scratch?

Poll Results: Do you make your cakes from a box or from scratch?

 
  • 83% (46)
    Box
  • 16% (9)
    Scratch
55 Total Votes  
post #1 of 25
Thread Starter 
I am a statistical person, can you tell... icon_lol.gif

Do you make the majority of your cakes from a box or from scratch?

Edit: I always use the box...partial to DH.

Mixee
post #2 of 25
Here I have to. Homemade from scratch cakes are way too dry and I dont want that when the cake is for someone else. It has something to do with the ovens here.
post #3 of 25
I always make cakes from scratch and never have a problem with them being dry. I've read a lot on here about people liking their cake mixes...I won't sell cakes using box mixes, I only use the mixes for practicing. I guess I just want my customers to get cakes they can't get anywhere else. I find that cake flour, milk and the right amount of butter make cakes moist...plus once they're iced, the moisture stays locked in.
Whatever you use scratch or mix, it really is all about the icing and designs anyhow, LOL icon_smile.gif
post #4 of 25
I have to use mixes. Every time I try a scratch cake, I fail miserably, and I can't figure out why. I suppose you could call the results flat, almost like they'd been weighted down with bricks for a while. They're okay on the moist scale, but far more dense than I care for, even with everything completely fresh.

Sighs. Maybe I have unrealistic expectations. icon_biggrin.gif

Illy
post #5 of 25
I use box mixes; however, I do not go by the directions on the box. I use my cake mix for recipes from the "Cake Mix Doctor". They are so good. Using doctored recipes are quicker to me. I use the "Bride's Cake Recipe" all the time and since I know it by hard it only takes five minutes to make the batter.

I use to make cakes from scratch but alot of those cakes came out dry and heavy. Maybe it was me.

Cupcakequeen, what scratch recipe do you use for your cakes?
post #6 of 25
Personally, I don't think the average person could tell the difference between a good, adapted cake mix cake and a from-scratch cake, except that they might like the mix cake better!

There are too many chances of errors in a scratch cake, but I suppose it could be more of an ego boost, to say you made a cake from "scratch", but I'll take a good old "Cake Doctored" cake anytime.
Janice
post #7 of 25
I could never get the hang of a from scratch cake. My hats off to those that can thumbs_up.gif But me I use doctored up cake mixes, and I too own "The Cake Mix Doctor", one of my best cake baking/decorating investments ever.
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #8 of 25
It really depends on what I am doing! For the most part, I have two recipes for each cake that I make...one from scratch and one from a box. However, all my cheesecakes are always made from scratch!! I think it's whatever works best for each person!
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Whatever you do, do with all your heart!
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post #9 of 25
All my cakes are made from a box. I could make it from scratch but it's just easier and quicker from a box for me.
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A resource website and support system
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post #10 of 25
Mine are Doctored up mixes too, and people rave about them! If it ain't broke, don't fix it! thumbs_up.gif
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My drug of choice is FROSTING!
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post #11 of 25
I make my cakes from scratch if they are going to a customer or if the family has the craving for a cake. I do use the box cakes, doctored a bit for the cakes that I have needed for class and if I want to practice.....my older children that have already moved out don't care what kind of cake it is as long as they don't have to bake so they usually end up with all my practice cakes......I have heard so much about the CakeDoctor book here on this site that I bought it this past weekend and may try some of the recipes and see how that goes.
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post #12 of 25
Definatly from scratch. I also use free range/ organic eggs and milk/cream/butter. I hate over processed products filled with preservatives so I want to sell the same thing I would eat to my customers icon_smile.gif . So far so good!icon_smile.gifthumbs_up.gif
post #13 of 25
i always use d h box mix .my family and friends love my cakes.
Brenda
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Brenda
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post #14 of 25
Scratch scratch scratch....I'm itching... icon_lol.gif
I've never had a dry or dense cake....It's dense only when I've mixed the butter in when it's very soft....when this happens all the fats consolidate towards the center/bottom of cake.
Other than that, I take pride in my "light and fluffy" cakes...
The trick is in creaming process....The more air you build in it the better...

Also too...how do you measure your flour??? if you just dip your cup in flour and shake it to even it out, in reality, you have between 1/4 to 1/2 extra flour per cup, which explains the dry and dense cakes....
You need to sift, then spoon the flour into your measuring cup (metal ones), then level off with a knife...DONT' shake it, or the excess will settle...

I grew up on Duncan Heins, as did most americans, and I can tell the difference in a jiffy...

Sweet success...
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Life is like a box of chocolates, you never know what you're gonna get!

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post #15 of 25
Godiva, thanks for sharing those tips w/ us!

I make both scratch & box cakes. I failed on making a few scratch cakes since I've been decorating but I do believe it was my stove. I have only been making box cakes & dr. it up. I have a new stove now so I need to try the scratch again. I have my grandma's recipe. The regular 1,2,3 cake. She has been making them for a long, long time. She's 89 yrs old! They always turn our perfect! I would rather have a scratch cake then anything!
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