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Box or Scratch???

post #1 of 75
5/25/06 at 9:04am
Thread Starter 
What do you do/use?

Why?


I use box. The time i experimented didn't turn out so well...
I'm like a fart in a bottle i can't decide what to do...
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post #2 of 75
5/25/06 at 9:07am
I use box. It's easier, cheaper, and if you doctor it up a bit it tastes just as good. Also, more fool proof. I know exactly how my box cake mixes will turn out every time, some of my scratch cakes are too picky for cake making.
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Life is uncertain.
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post #3 of 75
5/25/06 at 9:09am
Thread Starter 
are you concerened w the trans fat?
I'm like a fart in a bottle i can't decide what to do...
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I'm like a fart in a bottle i can't decide what to do...
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post #4 of 75
5/25/06 at 9:09am
I agree..........just abouat every scratch cake I have ever made was very inconsistent...would come out differently everytime even though I was meticulous about following instructions.....box mixes are very consistent...I doctor them up of course, but have gotten many compliments on them.
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God's Word will either keep you from sin;
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post #5 of 75
5/25/06 at 9:10am
I use both. Depends on time constraints, ingredients I have on hand, what the person wants, and how ambitious I'm feeling. icon_wink.gif

Also depends on what flavor the person wants - I recently found a scratch recipe for a Chocolate-Orange Guinness Cake, which although I'm sure could be done using a box cake mix, I'll just go the scratch route on this one. icon_wink.gif
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post #6 of 75
5/25/06 at 9:10am
Ditto to KatyDidz...requested and received the Cake Mix Doctor for Mother's Day...gives me even more ideas on enhancements!


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post #7 of 75
5/25/06 at 9:12am
I use box, Duncan Hines. Very consistent and moist. I too, always get lots of compliments.
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post #8 of 75
5/25/06 at 9:17am
What exactly do you guys do to "doctor up" the boxed mixes?
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post #9 of 75
5/25/06 at 9:20am
I always use box mixes, usually Duncan Hines. However you have to watch. I had a cake that after we added stuff to make it strawberry pound cake it shrunk about and inch in diameter. The cake we made to replace it was better, sometimes it's the cake mix. You just never know.
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post #10 of 75
5/25/06 at 9:21am
Add a box of instant pudding that compliments the cake flavor, and use 4 eggs. If you want something extra dense still use the 4 eggs, and add a cup of sour cream, 1/2 cup of water and 1/3 cup of oil. I've also used things like 7up, or beer in place of the water. It depends on the flavor I'm searching for.

No, I'm not concerned with Trans Fats. I can't let myself be too concerned with things like that in this line of work icon_smile.gif.
Life is uncertain.
Eat dessert first.
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Life is uncertain.
Eat dessert first.
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post #11 of 75
5/25/06 at 9:26am
I am the cake mix queen here! I have tried and tried the scratch cake route over the years, and it is just not worth the aggravation......they are always dry and you never know the results you are going to get. I would rather use a mix as a base and get great taste and reliabililty anyday.

There are several things I do, depending on what I have on hand to enhance the mix. Sometimes it is just an extra egg and a package of instant pudding....other times it is the enhanced cake mix formula, the mixes give you an advantage that you can play around with them and still have a wonderful product when you are done. Experiment and see what you like best!
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #12 of 75
5/25/06 at 9:43am
Thread Starter 
Cool Thanks Ladies.... Anyone else want to chime in...

doofusmongerbeep: May i please have the recipie??? It sounds really cool.
I'm like a fart in a bottle i can't decide what to do...
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I'm like a fart in a bottle i can't decide what to do...
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post #13 of 75
5/25/06 at 9:45am
No problem! http://baking.about.com/od/irishdessertsandbreads/r/chocguinnesscak.htm

I just found it today, so I haven't actually tried it yet.
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post #14 of 75
5/25/06 at 9:59am
i prefer scratch cakes but, yes, they are more trouble to make. i consider myself a baker AND decorator. most people cannot make a scratch cake to save their life, plus, most people were brought up on sugary junk food like twinkies, ho ho's, etc so they're perfectly fine with a box cake.
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post #15 of 75
5/25/06 at 10:14am
I too consider myself a baker and decorator. I take a lot of pride in the cakes I give people. I don't believe in sacrificing flavor for looks, however, for my own sanity plus the ability to assure my clients that they will get exactly what they asked for I prefer a box. I wouldn't give them just a straightforward box cake. I make little additions to make it better and no one can tell. Can I make a delicious scratch cake? Absolutely. Do I? Rarely. If someome requested a carrot cake I would make one from scratch because I make a wonderful carrot cake and I trust its consistency. But if someone just asks for "chocolate" or "yellow" I go for the box. I have also found that when people go to a "professional" decorator they are searching out a specific look more than a specific flavor. An excellent cake is a welcome treat to them. It really all depends on the clients specific requests.
Life is uncertain.
Eat dessert first.
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Life is uncertain.
Eat dessert first.
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