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Cake mixes or from scratch?

post #1 of 19
Thread Starter 
Which do you use?
post #2 of 19
I like to use both. When I use cake mixes...I like to add mexican vanilla and sometimes pudding to the mix to give it a great flavor. Cake mixes are very moist and I think they taste great! I want to get the cake mix doctor recipe book...I heard it is great!
traci
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post #3 of 19
I use cake mixes except for carrot cake. I usually used Duncan Hines, but recently tried the Pilsbury double pudding white cake mix. I made it with whole eggs and that was really yummy.

From now on, I'm going to experiment with different brands and flavors of the mixes. I stuck to one kind so long, I've been missing out! icon_sad.gif
Na Zdrowie! To Your Health!
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post #4 of 19
Polishmommy...I used Duncan Hines for a long time as well! However, the other day I decided to try the Pillsbury yellow cake mix...I added mexican vanilla and vanilla butternut extract...the flavor was delicious! Also Betty Crocker Supermoist makes some good flavors. icon_smile.gif
traci
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post #5 of 19
Wow, vanilla butternut extract!? I have to get out more!!!
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post #6 of 19
I use a mixture of both also. When I use box mix I use DH unles it is Cherry Chip then I use BC.
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post #7 of 19
Thread Starter 
Thanks girls! I really like cake mixes because they're easy and turn out good. I just don't want to feel like I'm ripping people off by not making the cake 'from scratch' kwim? I've heard that the cake doctor book is good. I need to get it too.
post #8 of 19
I just started trying cakes from scratch. They taste very different from box cakes. My goal is to find about 5 scratch recipes that I absolutely love, but aren't a pain to make. I want to offer my friends extraordinary cake that they would not normally consume. Box cakes have their place. Some are terrific and some just taste like a mouthful of perservative.

I have the CMD book on loan from the library. I was very disappointed. She pretty much just adds extra oil/butter, milk, sour cream or pudding. These add-ins are no great secret. I stopped adding pudding to my cake mix a long time ago as the cake mixes have plenty of flavor and are extremely moist. Maybe it's because I'm a child of the 70's, but everyone's mom I knew added extracts and puddings to the cake mixes.

I love the cake bible. I just need more kid free time so I can make more of her recipes.
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post #9 of 19
I must be very very new. I keep hearing about the CMD book. What is that? Is it the Cake Mix Doctor?
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post #10 of 19
Yes - CMD is the Cake Mix Doctor. I too, must admit, I was a little disappointed with her book. I've been looking for good scratch recipes too, as I find that the box mixes tend to have a chemically taste which i hadn't noticed until recently.
post #11 of 19
The best recipes for scratch cakes is the Betty Crocker red recipe book. I don't think I have ever made a cake from that book that didn't come out absolutely wonderful.
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post #12 of 19
What about when the customer does not want them too moist?????? Is that possible? I have this one client and they like their cakes light and fluffy but not dry. I just do a plain old box cake mix (not even double puddding) and they love it but I feel like I am cheating them or something. I guess something has to be said for good pans and not cooking the cake to long but I feel like I should be doing something exta. Have any of you come across this?

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Kind words are like honey, sweet to the taste and good for your health. Pr 16:24
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post #13 of 19
Hi Traci, I wanted to ask you what kind of pudding mix do you use?? Like for a white cake what pudding would you use?? Extra for different cake miixes? I also think box mixes are nice and moist and my family likes them. Also how much of your differnt extracts do you ad??

Thanks
post #14 of 19
I use Duncan Hines all the time unless I can't find it then I use Pillsbury. I don't feel bad in the least about it. I give my customers a beautifully decorated cake that tastes really good. I agree with the Betty Croker red book cake recipes. Those were some of the first I used. One scratch batter that I love is the 1,2,3,4 cake that's on the back of the Swan's Down box.(that recipe is also posted on the recipe board here.)
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post #15 of 19
I almost always use a box mix, unless it's a carrot or apple cake. My mom has a terrific apple cake recipe. It's very dense and moist. I prefer Betty Crocker but I'll use Pillsbury also. For me, I use them more of a convenience thing. They are easy and don't require a ton of thought. Being that I work full time, commute 2+ hours a day and have a toddler, I need the convenience. I agree with Tika. Giving your customers a beautifully decorated cake that also tastes great is what counts. PS: I just make a cinnamon spice cake from a box mix (cannot remember what brand) and it was delicious!
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