Don't Take This The Wrong Way, But....
Decorating By Sugarflowers Updated 26 Aug 2007 , 12:13am by Sugarflowers
I have noticed that many people are using cake mix extenders because boxed mixes do not make enough batter, don't have the desired taste, texture, moistness, etc. I looked at a couple of recipes and they are practically a full recipe!
My question is, if this much stuff has to be added to a cake mix to make it come out right, why not bake from scratch? More ingredients need to be kept on hand for cake extenders than for a basic scratch mix.
This is not to say that all scratch recipes are good, they're not. Just like some box mixes are not worth using (this has been mentioned in many threads as well). I know that I had to do a lot of experimenting to get my cakes just the way I like them. Once I thought they were fantastic, I would enter them in a competition. I usually placed in the top 3 with more 1st place than anything.
Please remember, I am not against anyone using cake mixes. Some mixes are quite good. I just don't understand when I hear that cake mixes are so much easier and less expensive than from scratch when so many more ingredients are added to make a properly sized and tasting cake. My cost per cake, with frosting, is around $5. I use buttermilk, real butter (in the cake and frosting), cream in my frosting, and good quality flavorings. Is this really more expensive than a mix with the extender? I also have fewer things to throw away and better control of how my cakes turn out. When something doesnt' work, it's because I have done something wrong. When all is done right, the cake is beautiful.
I really don't want to make anyone angry or upset. I'm just wondering.
Michele
I used to just use plain box mixes, and then I discovered my mom's cake mix doctor book. Every single cake I have made from that book is WONDERFUL. I don't use an extender recipe, but I put different things than what the box says to put. Cake mixes are only $0.88 at Wal Mart and I just put things in it that we already have at the house. It is just easier to me. I guess it's all about personal preference.
There are a few reasons people doctor cake mixes:
1. Cake mixes are pretty much fool-proof, and even when doctoring them you do not have the pitfalls that can ruin a scratch recipe - like not creaming the butter/sugar long enough, overmixing, or not adding the ingredients in the correct order. You can just throw it all in the bowl and let 'er rip.
2. Cake mixes contain emulsifiers and other ingredients that home cooks do not have access to when creating a scratch recipe. This helps create that super-soft, super-moist texture that many people have grown up on and "expect" a cake to taste like. Doctoring the mix retains these qualities but adds an extra "oomph" to the flavor.
3. Doctoring the mix retains the good qualities of cake mix while the baker can still create something that is a "special recipe" that an average non-caker probably wouldn't make.
Sugarflowers,
Don;t feel bad. If you don't ask you don't know. So people have to take it with a gran of salt. like they say. I personally used box cake and put a couple of this that i do have access at home so its up to personal prefence.
you ask you get an honest answer.
God Bless
Michelle
There are a few reasons people doctor cake mixes:
1. Cake mixes are pretty much fool-proof, and even when doctoring them you do not have the pitfalls that can ruin a scratch recipe - like not creaming the butter/sugar long enough, overmixing, or not adding the ingredients in the correct order. You can just throw it all in the bowl and let 'er rip.
2. Cake mixes contain emulsifiers and other ingredients that home cooks do not have access to when creating a scratch recipe. This helps create that super-soft, super-moist texture that many people have grown up on and "expect" a cake to taste like. Doctoring the mix retains these qualities but adds an extra "oomph" to the flavor.
3. Doctoring the mix retains the good qualities of cake mix while the baker can still create something that is a "special recipe" that an average non-caker probably wouldn't make.
OMG! You said everything I was going to say but, BETTER! I use it really because it is full proof. Most of the time I add some sour cream or some syrup to get a little different flavor to WOW people!
I did not take offense to what you said. It is merely a preference.
Ditto to what Kelleym said. I use box mixes, but use whole milk and add sour cream because it improves the richness and mouthfeel of the finished product, resulting in a high-quality cake without lots of fuss and ingredients on hand. I make awesome fillings to pair with them (not fond of most commercially made fillings) and my customers go wild for them, saying it's the best cake they have ever had. So why fix what isn't broke, right?
I think that another reason that people use doctored mixes is because they do not have the time or resources to experiment with 50 different "from scratch" chocolate cake recipes to find the best one. I personally have never had a yellow cake from scratch that taste awful, so I've never even tried to make one myself.
I don't find box cake mixes to be fool-proof . Unfortunately, because of where I live and how we get our supplies, they are often not stored properly (exposed to too much heat, I think) and they're unreliable. I had to start baking from scratch out of necessity and now I'm so used to it that I don't think I would go back to the boxes even if there was a Wal-Mart around the corner! I get raves on my cakes so I'm happy with them. I think the scratch is cheaper, too. But there again, it's because they're $2.00 - $3.00 in the local stores, no Wal-Mart prices here. Which is OK with me , since there's also no crowds, cars, over-crowding and crime! Ahhh, I love island life !
I almost always use ,especially, white cake mixes for my wedding cakes and the only thing I ad is the flavoring Wedding Bouquet and people just think that my cake are the best they have ever eaten. It's just so easy. I have never found a white cake from scratch that I like as much as a white Duncan Hines mix.
Well with the recent problems with Duncan Hines, I dont understand either. I think people think that box mixes are easier than from scratch. But really, if you can measure an ingredient to extend the recipe, you can make a cake from scratch. I always wondered myself why so many people used box mixes. To me if you have a great cake recipe, your more likely to have a returning customer.
Michelle, does your new book include any of your favorite recipes?
Cake mixes contain emulsifiers and other ingredients that home cooks do not have access to when creating a scratch recipe. This helps create that super-soft, super-moist texture that many people have grown up on and "expect" a cake to taste like. Doctoring the mix retains these qualities but adds an extra "oomph" to the flavor.
There's my reason for using a mix, although I don't always doctor them. Pillsbury used to make a sour cream white cake mix that was to die for...don't know why they stopped!
For good or bad, a generation has grown up with cake mix cakes. It's what they're familiar with and people like familiar! It's the same thing with buttercream frosting...they all want that pre-made taste that you get from a bakery or Wal Mart. It's not better, it's just what they have come to expect.
I do agree though..for me by the time I add all those extra ingredients, the cost has shot up on my cakes and I'm losing too much money, so I don't doctor standard cakes. For the prices we can charge in my area, I can't afford to add $3-$4 in extra ingredients to a mix.
I have one recipe for a chocolate cake that I personally love and will do that cake from scratch. But for white or yellow...it's box mix all the way.
If they want a specialty flavor, then I doctor the mix. Otherwise, my cakes are straight up from the box unless I'm carving, then I add ingredients to make it sturdier.
I haven't heard of any recent problems with Duncan Hines. Could someone please tell me what kind of problems.
Sugarflowers,
I have been looking for a good from scratch cake recipe, do you care to share the recipe you use? Thanks
Boxed cakes w/ extenders last longer than a scratch cake
Those scratch cakes seem to mold a bit quicker....but I do both....just depends on what I'm makin'
For the prices we can charge in my area, I can't afford to add $3-$4 in extra ingredients to a mix.
Remember that when you add ingredients you are also adding servings When I doctor a Pillsbury white cake mix wiht the Enhanced Cake Forumula, it creates 7 1/2 cups of batter (up from 4 1/2 with the mix alone). And also...it is sooooooo good! I call it "White Velvet Cake" and my customers love it! I also agree that homemade fillings and icings elevate it even further.
I also bake from scratch for certain recipes. There's no right or wrong here, just do what you're comfortable with and what your customers love.
Well with the recent problems with Duncan Hines, I don't understand either. I think people think that box mixes are easier than from scratch. But really, if you can measure an ingredient to extend the recipe, you can make a cake from scratch. I always wondered myself why so many people used box mixes. To me if you have a great cake recipe, your more likely to have a returning customer.
Michelle, does your new book include any of your favorite recipes?
weirkd, thanks for asking. My cookbook contains all of the recipes that I use, save for a few new ones. When I had my shop, I had to be able to make cakes and many other things VERY quickly. Only about 3 recipes take more than 15 minutes to get into the oven. The book also contains frosting, fondant, cookie, bars, soups, etc. These were things I served in my sandwich shop/bakery. I did all of the cooking, so nothing could be time consuming or expensive.
jbce, I have included two links to my favorite basic white and chocolate cake recipes. Both are very easy and always come out beautifully.
http://www.cakecentral.com/cake_recipe-2297-0-Super-Easy-Chocolate-Cake.html
http://www.cakecentral.com/cake_recipe-2273-1-White-Cake.html
My web site www.thesugarfix.com has a wonderful applesauce cake, my basic buttercream frosting, and gooey bars (these were favorites at the shop).
I hope you try them and like them.
Michele
thecakemaven
When you say you add whole milk and sour cream, do you use the milk instead of the water and use the sour cream as an extra add in??
For some reason, I am hesitant to add/change for fear of messing something up. I guess if I never try I will never know, but your milk and sour cream sounded yummy!
If you would have asked me 6 years ago, I would have said: cake box mix... yuk! Add 3 kids, and wanting to make my life little easier, I now use the cake doctor books on cupcakes and akes. I also use the cake extenders like "kelleym" said it's a start and access to ingredients otherwise difficult to find.
I still make many cakes from scratch, I have my favorite recipes for special occasions and I bake for lost of people with allergies. But for a Regular b-day fun cake, give me the box and the extender every time.
Good Question. Good Luck!
Remember that when you add ingredients you are also adding servings When I doctor a Pillsbury white cake mix wiht the Enhanced Cake Forumula, it creates 7 1/2 cups of batter (up from 4 1/2 with the mix alone). And also...it is sooooooo good! I call it "White Velvet Cake" and my customers love it! I also agree that homemade fillings and icings elevate it even further.
Kellym: Would you please share the Enhanced Cake Formula? I have NEVER used a cake mix, (I always thought it was like cheating ,) but it seems to me that wondeful things come out of a cake mix!!
Thanks!!
It is this recipe:
http://www.cakecentral.com/cake_recipe-1599-Enhanced-Cake-Formula.html
This is how I make it:
1 Box Pillsbury White Cake (You can use Betty Crocker in a pinch)
1 cup + 2 tbsp cake flour
1 cup sugar
1/8 tsp salt
1 cup sour cream
1/2 cup butter, melted
3 eggs
1 1/3 cups water
It makes 7 1/2 cups of batter, enough for 2 8" rounds or a 9x13 sheet pan.
My question is, if this much stuff has to be added to a cake mix to make it come out right, why not bake from scratch?
i certainly can't speak for everyone...but i do it cause I love the taste of preservatives!mmmmmm yummy
For those asking for recipes, check out this thread if you haven't already:
http://www.cakecentral.com/cake-decorating-ftopict-365233-scratch.html+recipe
As of right now, I still prefer to make a "doctored" cake mix for many reasons. I'm not an experienced baker, and I'm more comfortable with the realiability of a mix. As previously stated, a scratch cake takes more effort in that you have to have the ingredient amts. exact & add them in the correct order. Weighing ingredients, sifting flour, creaming butter, seperating eggs does take longer than dumping everything in together. So far, I have received more compliments on my "doctored" cakes vs. scratch (probably b/c I lack experience & haven't found the right recipes). I'm attempting to try various scratch recipes and feed them to my family. My doctored cakes do cost less than the scratch cakes that I've made. So, until I gain more experience, increase my prices, and gain a good recipe collection, I will stick mainly with the box. Also, the customers that have purchased cakes from me have never asked if the cake was scratch made nor have they ever requested it. I guess where I live, we are a "cake mix generation".
I am not sure why you think doctored mixes are just as expesive to make as scratch. To add a cup of flour and a cup of sugar and a few extra eggs is not that much or a box of pudding... My box mixes are only .99 cents and sometimes only .50cents. (betty crocker)
But even if they were the same cost I would probably still do doctored mixes. I have made scratch cakes before and they were good but it has a different crumb that people don't expect. Plus for me it's more reliable than scratch. But your mileage may vary... to each their own. : )
I do still collect recipes, can't help myself, LOL.
I agree with okieinalaska! I wouldn't trust myself to make a scratch mix. And when I add the stuff to the box mix it makes it great! But, it is stil dense enough for me to use on my cakes. I did one of the Cake Mix Dr. recipes and that was like a scratch mix! My shoebox cake (in my photos) didn't turn out that well cause the cake was too crumbly when I made that one! (Unless I forgot something! )
Thanks Michele! I really admire your work. I want to get your book is that off your website as well?
I wanted to ask you if the entry you had for the Mid-Atlantic show last year, if the flower vase was made out of gumpaste?
I used to ONLY make a scratch cake and they were wonderful....and still are! But I have found the doctored cakes to be easier and less time consuming and MUCH cheaper!
I actually used one of the cake mix extender recipes today for 24 cupcakes and an 8" round and they are delicious!!! I had to sample This is one of the best recipes I have ever found and will continue to use it. My customers (friends and family) all love them and have their favorites and rarely can tell the difference....I am all for the time and money savings!
I used to ONLY make a scratch cake and they were wonderful....and still are! But I have found the doctored cakes to be easier and less time consuming and MUCH cheaper!
I actually used one of the cake mix extender recipes today for 24 cupcakes and an 8" round and they are delicious!!! I had to sample This is one of the best recipes I have ever found and will continue to use it. My customers (friends and family) all love them and have their favorites and rarely can tell the difference....I am all for the time and money savings!
But is it really a savings after you add all the extra ingredients? Unless you buy them for like under a dollar, I dont see how it could cheaper? Maybe Im wrong!
I believe it's the extra additives that make the difference in the texture of the cakes.
My husband is not a cake man, wont really eat cake from stores either and since I have tried the cake extender recipe he loves my cakes.
try this recipe with Betty Crocker White cake requiring only egg whites.
I only add the egg white, and use vanilla yogurt or sour cream and I add 1 tsp of almond extract. It's wonderfull - just try it!
http://forum.cakecentral.com/cake_recipe-1977-Cake-Mix-extender.html
Good Luck.
It is for me. My Walmart has DH mix for 88 cent, but every 3rd week they have them for 68 cent and I stock up.
I buy eggs from the flea market: dozen for 50 cent or Aldi when needed (78 cent). I also get sour cream at Aldi: 16 oz for 78 cent. The flour and sugar I get in bulk and it is much cheaper for me....
When I make from scratch I am using more ingredients and usually a little different and it costs more.
I'm not knocking scratch, I LOVE scratch...but often it is easier for the extender...I have done the math before
hehe i tried from scratch twice years ago early in my hobby and stopped. it was bland and dry.
but now that i found the extender, which i haven't tried yet but will soon.
i also love the pineapple cake mix from pillsbury. makes an Excellent pineapple upside down cake! mmm mMMMM mmmm
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