Just Curious... It Is Unprofessional To Use Doctors Cake Mix
Decorating By CakeDiva73 Updated 6 Sep 2006 , 4:41pm by MrsMissey
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Originally Posted by Tkeys
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i think many of us who bake from scratch feel that it is a skill - taught in many cases by a parent or grandparent, and we even use family recipes. Baking from scratch requires precise measurement, the oven and timing to cooperate, the ability to see when the cake is ready - and even then, it can still mess up at times if you are not paying attention (the fire in my kitchen last week proved that point!)
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i think many of us who bake from scratch feel that it is a skill - taught in many cases by a parent or grandparent, and we even use family recipes. Baking from scratch requires precise measurement, the oven and timing to cooperate, the ability to see when the cake is ready - and even then, it can still mess up at times if you are not paying attention (the fire in my kitchen last week proved that point!)
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One of the troubles with baking from scratch is how the ingredients are measured -- by volume instead of by weight. I have a scale at home and have converted my recipes (with help from Mastercook) from cup measurements for dry ingredients to ounce/pound measurements. This ensures that the cake comes out well each and every time. Consistent results and good results.
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