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Box or Scratch??? - Page 4

post #46 of 75
your welcome! you can't "taste" the cream cheese, it just makes the cake rich and dense. another variation that i like is substituting a butter cake mix, or even yellow and replacing the oil with a stick of butter. this particular recipe is a favorite among 2 of my repeat customers. lastly, you should bake this cake at 325 as opposed to 350 as i had previously stated, sorry! this will help ensure the cake bakes more evenly as the addition of cream cheese makes it sink a bit. i'm actually going to try this recipe next week substituting crushed strawberries for the water, i have yet to find a strawberry cake that i enjoy.
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post #47 of 75
I bake from only from scratch and get consistent, moist and yummy results every time. I have "my own" cookbook where I have all my recipes I have used for years and years and those are all I use. That's just how I grew up and still do it. I think the trick is to get a good set of recipes and stick to them. There are SO many to choose from and most are just not so good which can be discouraging to people trying to bake from scratch. Many times it not the baker, or that its from scratch its the recipe that is faulty. Of course sometimes, it is just personal taste.

That being said.... I love cake and as long as it tastes good I will eat it icon_smile.gif.....scratch. doctored, straight mix....whatever as long as its good! Me+Cake=Love icon_smile.gif
post #48 of 75
The most important thing is: We get to eat our mistakes!

I like scratch baking. I checkout books from the library and try the recipes. When I have to keep re-checking a book out, I ask for the book as a gift from family members for the next bday, christmas, mothers day, whatever.

Baking is Chemistry. It's hard, you have to get it right. In the back of the Cake Bible it explains about different ingredients and ratios and what each ingredient does for the cake.

My fave books so far are:

Whimsical Bakehouse -- for choc chip pound cake and IMBC
The Well Decorated Cake -- awesome Choc fudge and yellow cake
Sylvia Weinstock's Sweet Celebrations--Lady Baltimore white cake and Chocolate mouse that takes about 10 different bowls/pans and has about 16 steps.

Mrs Fish--I messed up IMBC at least 3 times before I got the hang of it.

Happy Baking!
post #49 of 75
Thread Starter 
Hey have any of you tried Alton Browns book. He is mr food science.... I may like that one more.
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post #50 of 75
Quote:
Originally Posted by leta


Whimsical Bakehouse -- for choc chip pound cake and IMBC



Also, the Whimsical Bakehouse's yellow cake recipe is suppose to be good. I have it down to test for my next yellow cake. Have you tried it?
post #51 of 75
I wasn't thrilled with the Whimsical Cake House yellow cake recipe, but I'm not exactly thrilled with my baking skills either! I cannot, for the life of me, bake a good, consistent scratch cake. Maybe it's me, maybe it's my oven. Who knows? But I keep trying though!
post #52 of 75
Although it sounds as if many of you are tired of this subject, I thank you for all of the different view points. I just arrived home from work and pulled a box of mix out so that I could bake this evening and decorate to unwind. I am very new to decorating and it is my stress relief. I was thrilled to see this topic . I have a full time job and 5 children. I think doctoring a box is a perfect alternative for me at this point. Does anyone else have any doctoring recipes they could share or point me in the right direction?
post #53 of 75
Quote:
Originally Posted by wcgirl

I wasn't thrilled with the Whimsical Cake House yellow cake recipe, but I'm not exactly thrilled with my baking skills either! I cannot, for the life of me, bake a good, consistent scratch cake. Maybe it's me, maybe it's my oven. Who knows? But I keep trying though!



LOL... I say it is your oven. I bet you can bake the best of cakes. Do you own a separate oven thermometer? I find this is the best thing when all else fails, the oven being the culprit. Baking at 325 for a bit longer rather than 350 like most directions say is another useful hint. Chocolate cakes can be baked at 300 to 325. I find chocolate burns easily during baking, which is why you get that weird taste sometimes in chocolate cakes. I always pull all my cakes when there are crumbs on the toothpick (this is what you want) because cakes continue to bake even out of the oven. What you don't want is cake batter on the pick.

I hope that helps.
post #54 of 75
Quote:
Originally Posted by Quadcrew

Quote:
Quote:

i wouldn't exactly call a person who strictly uses mixes a "baker",



So....what would you call someone who measures and adds their ingredients into a bowl and then bakes them in their oven??? I think anyone who spends valuable time to mix and bake and then decorate their own creations is indeed a BAKER/DECORATOR. Because a mix is used does NOT make them any less of a baker. It is not right that some people try to make others feel inferior because they choose to use a mix. (just my opinion)



Exactly as we all know that most Grocery store "BAKERIES" use either bulk mixes or better yet frozen pre-baked cakes are they not bakers?

I use mixes for everything except my Angel Food and my Chocolate Mayonnaise cake.

I doctor the mixes and my customers love them. I use 3 jumbo eggs which is about the same as 4 regular eggs. And I embellish with pudding mix and various flavorings and add ins depending on the flavor.

I too consider myself a baker even though I use mixed for most of my cakes.
post #55 of 75
Quote:
Originally Posted by Rodneyck

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.



Is your book for sale. Where would one find good tried and true scratch recipes.
post #56 of 75
For me, it is more rewarding to bake (and frost) from scratch....especially if its a carrot cake.

Naty
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post #57 of 75
The most reliable cakes for me have always been rom the Magnolia Cookbook and More from Magnolia. I also have some vintage Softasilk recipe books that work great, but the Magnolia ones always come out fluffy, moist and tasty- not bland and dry and crumbly like many homemade cakes.

I do use boxed cake mixes often, though- most people expect them.
post #58 of 75
I have a real problem keeping scratch cakes moist!!! Anyone know any secrets????? I do have a recipie with a doctored mix and it is so moist and fluffy, probably my best tasting one. The only problem I have experienced with my doctored cake mix recipie is that they are not dense enough to use to stack (like for a wedding cake). Any hints on how to keep a cake moist I would appreciate!!!
post #59 of 75
Most scratch bakers use some kind of simple syrup that they spoon/pour/spray on the cakes to give them some moisture.

I perfer the cake mix route - the almond white cake that squirrlleycakes uses is the perfect consistency - dense but still very moist and delicious. (and uses a mix as it's base)
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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 #60 of 75
Quote:
Originally Posted by missyjo30

I have a real problem keeping scratch cakes moist!!! Anyone know any secrets????? I do have a recipie with a doctored mix and it is so moist and fluffy, probably my best tasting one. The only problem I have experienced with my doctored cake mix recipie is that they are not dense enough to use to stack (like for a wedding cake). Any hints on how to keep a cake moist I would appreciate!!!


missyjo30, i would suggest checking the temperature of your oven. I have lots of scratch cake recipes that i make all the time that do not require any syrup or extra moisture added to them, they are super moist as they are. I had a friend that only bakes from scratch as well and when she tried my recipes they always turned out dry. It turns out, that after she bought herself an oven themometer that her oven was too hot, it was showing one temperature and baking at 20 degrees celcius higher!!!
If you have an issue like this, this would be the reason why your cakes are not moist.
cheers
Nati
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