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Box or Scratch??? - Page 3

post #31 of 75
I think the most important thing is that we are baking!!! It is just so much fun and it shows you care. Scratch or box baking is just plain fun!!
I think moms should teach their kids to cook, regardless of if they do box or scratch. They love to help mom in the kitchen. Even when it doesn't feel like help sometimes!! icon_wink.gif
post #32 of 75
I started out all scratch, but tried a boxed butter cake in a pinch, and everyone LOVED it...no one could tell. I still bake from scratch for home sometimes, but all the cakes I sell are box, unless it's carrot, I still dothat scratch. I consider myself a baker, even if using a box...I still bake cookies and everything else scratch, and was a baker before I ever considered decorating anything. I say kuddos to those who have been lucky enough to find reliable scratch recipes, and kuddos to those who use boxes and everyone loves them. I don't think there is a right or wrong on this.
post #33 of 75
Thread Starter 
For all those scratchers, do you have a fav. book you go from. I heard Cake Bible... ANything else?
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 #34 of 75
oh, okay. you're talking about the "technical" term of a baker. actually, many of the decorators i know *hate* to bake, i think people think they go hand-in-hand, which is not the case. did you feel i was "trying" to make you feel inferior cause you used a mix? that was not my intention, as a matter of fact, i've pretty much decided to stick with doctored mixes for my customers, they seem to like them and i can focus all my attention on decorating cakes. i'm gonna post a recipe that i think would please both the scratch and box BAKER. very rich, dense and flavorful (like a scratch cake) with the ease and reliability of a box. best of both worlds.



white cake mix
small box of of vanilla instant pudding
1/4 cup of sugar
1/4 cup of water + 2 TB
8 ounces of softened cream cheese
1 tea. vanilla
3/4 cup oil
3 eggs

preheat oven to 350, grease and flour 9 inch pans. in large bowl, stir together cake mix, pudding and sugar. make well in the center and add rest of ingredients and mix for 4 min.
Pray The Rosary
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Pray The Rosary
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post #35 of 75
Everyone always refers to the cake bible and it is a wonderful reference (her mousilline buttercream is the best, but some of her cakes are not all that good, mostly a bit on the dry side. Don't get wrong, I am a big fan of RLB and btw, currently she is working on a new cake book (a friend asked her personally), but there are better "recipes" out there.

I have created my own cake cookbook, spending time breaking down cakes by categories and then doing test cakes when I can to compare recipes and find the best of the bunch. This, through lots of eating, sweat and dough, has produced my favorite cake book.

So, I would suggest finding recipe recommendations, narrowing them down, looking at ingredients (best chocolate cakes are the ones with a high liquid ratio) and start testing. You might want to start by checking out what the pastry chefs have to say on the matter at egullet.com. Cake central is to the home baker what egullet is to the culinary world.
post #36 of 75
Quote:
Originally Posted by carflea

For all those scratchers, do you have a fav. book you go from. I heard Cake Bible... ANything else?


carflea
I bake only from scratch, I used a little book called "The Women's weekly Chocolate Cakes" to start off.
I took one recipe out of there and came up with about 8 of my own. Most of the flavours I offer on my website are my own recipes. I just like to put in as much effort into designing a cake as designing a recipe.
By the way I dont consider myself a baker, i thought you needed special training for that, here in Australia you need to do a 4 year apprenticeship to become a baker. All i've done is potter around in my kitchen inventin stuff that goes well together.
Nati icon_biggrin.gif
post #37 of 75
well, i hate to break it to you nati but your a baker, at least according to the definition in the dictionary. i think you're confusing "baker" with a pastry chef. icon_biggrin.gif
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post #38 of 75
dailey,
thanks so much for sharing that recipe, i cant wait to try it!!!

Nicole
post #39 of 75
Nati...

I just checked out your site!!! WOW!!! your cakes are wonderful!!!

Do you mind if I use some of your ideas????

So pretty!!!
Mrsfish94- making cakes since 9/04 and loving it!!!
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Mrsfish94- making cakes since 9/04 and loving it!!!
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post #40 of 75
Dailey - thanks for that recipe....I never have put cream cheese into one of the cakes (but sure have used a ton of it in my cheese cakes.....which are alll "scratch" icon_wink.gif )

Lisa - you said it best! Thanks!! thumbs_up.gif
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 #41 of 75
Quote:
Originally Posted by mrsfish94

Nati...

I just checked out your site!!! WOW!!! your cakes are wonderful!!!

Do you mind if I use some of your ideas????

So pretty!!!


Thanks mrsfish94
You are more than welcome to use any of my ideas.
Show me when you're done icon_biggrin.gif
Nati
post #42 of 75
Quote:
Originally Posted by Quadcrew

Dailey - thanks for that recipe....I never have put cream cheese into one of the cakes



I started using cream cheese in my box mixes several mnths ago after one of the recipes in the Cake Mix Doctor Cupcakes book. Its similar to the one Dailey posted but not exact. It has been VERY well-received and that has become my standard mix and several of my other flavors have branched off of it.
~Tricia~
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~Tricia~
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post #43 of 75
I use enhanced cake mix formula all the time, but I'm going to try the cream cheese recipe! Sounds good! Does the cream cheese affect the flavor?
post #44 of 75
Quote:
Originally Posted by dailey

well, i hate to break it to you nati but your a baker, at least according to the definition in the dictionary. i think you're confusing "baker" with a pastry chef. icon_biggrin.gif


Oh no, pastry chef training is even longer than baker training. But it may be different in different countries. Here you have to be a chef first and then do the specialized training to be a pastry chef. This is the training required to be a baker in Australia.
http://www.bhtafe.edu.au/Courses/HT3BA.htm
Cheers
Nati
post #45 of 75
Quote:
Originally Posted by boonenati


All i've done is potter around in my kitchen inventin stuff that goes well together.
Nati icon_biggrin.gif



I think we should call you master inventor if you won't take the official title of baker.... lol.. your a genius and artist.

karen
dky - Dazzling Cakes
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dky - Dazzling Cakes
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