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Poll: Scratch vs. store bought cake mix - Page 4

post #46 of 54
I grew up eating "scratch" baking & cooking in general. Raised a garden and canned or froze the veggies, so I hate box cakes. I have tried doctoring them up but they still taste like box.

I bake the "Chocolate Layer Cake" recipe and I have a white cake recipe & a few others than turn out perfect every time and can be refrigerated for several days without loosing any freshness. I also prefer the texture of scratch cakes. I guess I'm kind of a snob to box mixes.
I believe to have true inner peace one must finish what he starts everyday. So far today I've finished a chocolate cake & a pot of coffee!
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I believe to have true inner peace one must finish what he starts everyday. So far today I've finished a chocolate cake & a pot of coffee!
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post #47 of 54
I use both.....scratch and box. I used to only bake from scratch and had a hard time switching but my customers were much happier with the ones I started baking from a box! Because I supply cakes to businesses weekly, they use them for a week, the scratch would always dry out by the end of the week. So it was either lose business or tweek my recipes.
I say as long as your customers are happy do what feels right!
post #48 of 54
I use boxed cake mixes and Duncan Hines almost exclusively. I've made scratch cakes but noone has ever mentioned a difference in the taste and I get wonderful compliments. I only give 93 cents each at Wal Mart so I don't see that as a big expense. I wound't think baking them from scratch would be cheaper than that with the butter, chocolates etc that go into a scratch cake. I am a country girl by choice, married a farmer, so didn't grow up with all the yummy homegrown/canned stuff and someone to teach me how to really bake.

I tried the white almond sour cream cake yesterday and it is delicious! When I leveled the cakes my dd and grandaughters snarfed up the tops before I could hardly get a taste. It tastes a LOT like angel food cake. yummy!
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #49 of 54
I grew up on boxed and find that I can't get consistent results from scratch. My husband prefers BC or DH, he can tell everytime I use pilsbury.
"If we are going to teach 'creation science' as an alternative to evolution, then we should also teach the stork theory as an alternative to biological reproduction." - Judith Hayes
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"If we are going to teach 'creation science' as an alternative to evolution, then we should also teach the stork theory as an alternative to biological reproduction." - Judith Hayes
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post #50 of 54
I used to use box mixes and only made specialty cakes(carrot, pumpkin...)from scratch. I still keep a couple around for something to throw together quickly. I switched to scratch for all my cakes after I messed up a cake and had to redo it, it was late, the stores were closed, and I didn't have enough mix. I always have ingredients for a scratch cake though. Soooooooo, I switched.
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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post #51 of 54
I grew up on box cooking. Living in a single parent household, my mom pretty much made everything from a box. However, I find myself attempting to make everything from scratch. I find cooking and moreso, baking, an art form. Therefore, I challenge myself with baking from scratch. Also, my tastebuds have become more refined and I can always tell if anything is made from scratch or not.

I agree with most of the ladies here though, most ppl either prefer the box taste or can't tell the difference. I say do whatever makes you money! icon_biggrin.gif
I'm gonna make you eat your words and lick your fingers too!----Mos Def in 16 blocks
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I'm gonna make you eat your words and lick your fingers too!----Mos Def in 16 blocks
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post #52 of 54
Quote:
Originally Posted by Vreeke

since I end up carving most of my cakes, the box mixes won't hold up.Lori V.
[url]Pastries By Vreeke[/url]



Lori, I just took a peek at your website and you make great cakes! You have to start posting some on cc. I suggest you put that leaning tower of Pizza in cc's gallery! Wow That's cool!
LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
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LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
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post #53 of 54
I grew up baking cakes from scratch but like others here, I now do a combination of scratch and doctored box cakes. I don't like the light texture of box cake so I add extra eggs and butter (real butter) when I use one. Mostly, I like the yellow or butter cakes. Chocolate is more difficult to get a good, dense crumb. After baking and cooling, I freeze the layers individually and then torte them and brush on either a simple syrup mixture like the one listed earlier or lemoncello or some other liqueur. I like them very moist, with a buttercream frosting. My mother, who always baked from scratch, said it was the best cake she ever tasted, and they seem to disappear very quickly.
post #54 of 54
LittleLinda,
Thanks for the complements, I really have a fun time creating new cakes icon_smile.gif
Happy Baking,
Lori V.
PastriesByVreeke
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