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mix or scratch? - Page 2

post #16 of 23
8/6/05 at 10:04pm
Basic Cake Mix - given to me by an old friend -- who use to own a bakery

1 cake mix any flavor - I have tried alot of flavors they are all good
3 canned pear halves, mashed
1 cup pear juice/water - equal parts
1/3 cup oil
3 eggs
1 tsp mexico vanilla

I have modified the instructions for the steps I take:

Shift cake mix through a seive. In a blender, puree the 3 pear halves and the pear juice.

Mix all ingredients together on low speed for 3 to 5 minutes until well blended.

Bake @350* for time required for specific cake size and shape. If you are not sure the Wilton yearbooks has all the information, in a chart in the blue section.
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post #17 of 23
8/6/05 at 10:28pm
That is similar to using applesauce in you mix. I must be alone here because I can't stand the tast of cakes made from scratch. Especially chocolate cakes. I think it is the cocoa. I really don't like cocoa. Is their an alternative when making a chocolate cake from scratch? I just think they have a wierd taste.
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post #18 of 23
8/6/05 at 11:09pm
It is similar, but the pears have a special taste that applesauce does not have and after sitting for a day it gets better and better. Most people just love this cake. I have had no complaints and some have tried to guess the secret ingredient flavor... none have so far.
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post #19 of 23
8/7/05 at 5:48am
I use doctored up cake mixes, people think they are from scratch.
My old way of doctoring up a cake mix is to use milk in place of water, but ever since I bought the book call "The Cake Mix Doctor" I have not gone back to that way. My cakes have become much better tasting ever since I bought that book, best $15 (USD) investment I ever made.
**Sigh** Now only if I could get some cake orders to make my other "investments" in cake supplies pay off. icon_wink.gif
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #20 of 23
8/8/05 at 8:06am
Thanks gma for posting your recipe!!!! And your secret shhh.gif is safe with me!!! tapedshut.gif
Mrsfish94- making cakes since 9/04 and loving it!!!
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Mrsfish94- making cakes since 9/04 and loving it!!!
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post #21 of 23
8/8/05 at 8:15am
I doctor a cake mix. I use "the Cake Doctor" books. Most clients don't have a preferrence per se about any specific flavor... "oh, just a white cake" but they are specific about the fillings! Most of my cakes are 3-D so I have to use a dense cake in order to carve it into a shape. I can do that with the Cake Doctor's brides cake recipe using a mix. I haven't been too happy with the carving (or taste) results of any scratch recipe. And besides, the doctored mix is just plain easier!
Learn to Think & Think to Learn!
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Learn to Think & Think to Learn!
Bright Minds
Independent Consultant
PreK-12+
www.BrightMinds.us/AprilE
BrighterThinking@hotmail.com
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post #22 of 23
8/10/05 at 12:59am
I personally think that making cakes from scratch is pretty hard. It's hard to get the texture right and a lot of recipes turn out too dry or they're so moist that they're hard to decorate. Cake mixes are pretty failproof. Unfortunately, we have a lot of allergies in my family to preservatives so I've had to make the switch to homemade cakes. I'm still working out the kinks, but hopefully someday soon I'll have it down. icon_smile.gif
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post #23 of 23
8/10/05 at 3:29am
I prefer the mix over scratch. I grew up on scratch cakes and never really liked the taste. Everytime my mom makes a cake (she only make scratch) she's forever saying "don't walk to heavy by the stove...my cake might fall !" I would get so tired and still do hearing those words icon_cry.gif

I only have one recipe that I do from scratch and it is the Sour Cream Pound Cake that I make into a 2 layer cake instead.

Just love the double pudding mix and add sour cream to doctor a little and also, to cut down on a lot of the sweetness of my buttercream frosting I add about 1/2 tablespoon of salt (depending on the batch size) and people love it because it is not so sweet.
WE CC SISTERS AND BROTHERS NEED TO STICK TOGETHER - LOVE AND PRAY FOR EACH OTHER - STAND WITH AND FOR EACH OTHER - SUPPORT AND ENCOURAGE ONE ANOTHER - YEP - THAT'S WHAT CAKE CENTRAL SISTERS AND BROTHERS DO BEST. !!!

www.freewebs.com/stephanie214
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WE CC SISTERS AND BROTHERS NEED TO STICK TOGETHER - LOVE AND PRAY FOR EACH OTHER - STAND WITH AND FOR EACH OTHER - SUPPORT AND ENCOURAGE ONE ANOTHER - YEP - THAT'S WHAT CAKE CENTRAL SISTERS AND BROTHERS DO BEST. !!!

www.freewebs.com/stephanie214
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