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post #16 of 50
i do not own a business, but i consider myself to be pretty experienced. i bake scratch, and like leah said, it sets us apart.even if someone were to ask me to make a mix cake to keep the budget down, i would not have a problem turning them down and letting them know that if that is what they wanted, they could get that just about anywhere. i pride myself in having learned the art of decorating AND baking and i like to be known as one who goes the extra mile, even if it costs me more time and money. (plus i think it tastes yummier!)
post #17 of 50
90% mixes...my favorite scratch recipe is my grandmother's ice water cake--it's kind of a cross between white cake and angel food. It's very expensive to make so I don't do it often. There are a couple of other recipes I do from scratch, but it's mostly mixes for me.

Paula
Life's too short not to eat cake!
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Life's too short not to eat cake!
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post #18 of 50
i bake from scratch....
i only use a box if someone needs a white cake, and then i doctor (use butter, sour cream etc......i try to discourage white cake though....just cause it's not MY favorite.....i like a 'toothsome' cake....

i have attempted some white cakes from scratch before....never found one that i thought was worth repeating.....

and i bury my cake mixes under my other groceries....

so why am i a mixaphobe?
i don't really know....i suppose my mentality is that virtually anyone can open a box....i wouldn;t feel justified in charging for something they could do themselves....

i only started decorating to beautify my cakes....i was a baker before i was a decorator...my first love is baking....

call me a cake snob,
sally
post #19 of 50
Quote:
Originally Posted by MadPhoeMom

i bake from scratch....
i only use a box if someone needs a white cake, and then i doctor (use butter, sour cream etc......i try to discourage white cake though....just cause it's not MY favorite.....i like a 'toothsome' cake....

i have attempted some white cakes from scratch before....never found one that i thought was worth repeating.....

sally



have you ever tried a buttermilk white cake ? i love using bm in cakes, it makes them so moist. here is a link with several recipes, there are ones using butter down towards the bottom if you want to have a look. http://www.everyrecipe.info/search.php?s=white%20buttermilk%20cake
post #20 of 50
Scratch only. I'm so good at it that I can whip one up faster than most people could make one from a box. Plus I can make exactly the amount I need for whatever pan size I'm using.
"One of the sanest, surest, and most generous joys of life comes from being happy over the good fortune of others."
- Robert A. Heinlein
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"One of the sanest, surest, and most generous joys of life comes from being happy over the good fortune of others."
- Robert A. Heinlein
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post #21 of 50
It depends on the flavor.
I like my cakes moist and without simple syrups (I absolutly hate cakes that have a simple syrup added for moistness). The box cakes come out moist and consistant every time. And all of my customers know which cakes are box and which are scratch.

Box choice: DH
Scratch Cakes: Pound, and specialty flavors.
All Icings: Scratch
post #22 of 50
Quote:
Originally Posted by melysa

Quote:
Originally Posted by MadPhoeMom

i bake from scratch....
i only use a box if someone needs a white cake, and then i doctor (use butter, sour cream etc......i try to discourage white cake though....just cause it's not MY favorite.....i like a 'toothsome' cake....

i have attempted some white cakes from scratch before....never found one that i thought was worth repeating.....

sally



have you ever tried a buttermilk white cake ? i love using bm in cakes, it makes them so moist. here is a link with several recipes, there are ones using butter down towards the bottom if you want to have a look. http://www.everyrecipe.info/search.php?s=white%20buttermilk%20cake



hey.......i'm interested! i adore buttermilk cakes...seems to prevent ANY sort of errors....thanks! i am open to trying....last week i baked through a zillion of those blasted cupcake recipes. one neighbor begged me to quit bringing him samples....then called last night asking 'what i'd been doing lately.' he opted for ice cream.
sally
post #23 of 50
pmjw is your grandmothers ice water cake recipe a secret? if not I'l love to have it as my great aunt used to make one and no one in the family knows the recipe.

She also used to make a pinto bean cake(some type of chocolate cake with mashed pinto beans in it for moistness) and a tomato juice cake that were to die for so if anyone has a recipe for thoses I would certainly appreciate it.

now back to the question at hand scratch or doctored box both accually .
I'm in shape round is a shape.
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I'm in shape round is a shape.
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post #24 of 50
Quote:
Originally Posted by oliveoyle

pmjw is your grandmothers ice water cake recipe a secret? if not I'l love to have it as my great aunt used to make one and no one in the family knows the recipe.

She also used to make a pinto bean cake(some type of chocolate cake with mashed pinto beans in it for moistness) and a tomato juice cake that were to die for so if anyone has a recipe for thoses I would certainly appreciate it.

now back to the question at hand scratch or doctored box both accually .



there is a chocolate "surprise" cake in the joy of cooking that uses tomato juice. i've not tried it, but imagine it works in the same manner as buttermilk and coffee in a cake. bmilk to make a tender moist crumb and coffee to intensify the choc flavor. do you have that cookbook?
post #25 of 50
No I don't have that cookbook but I can certainly borrow it from my sister thanks for the tip.
I'm in shape round is a shape.
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I'm in shape round is a shape.
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post #26 of 50
Only and always a scratch baker. That's the only way my mom, grandma and everyone else in my family has ever done it. I know some will say the exact opposite but I have NEVER had a boxed cake that I preferred over a scratch cake ever. So I think it is just a matter of preference and what you like.
Be the change you want to see in the world!!!

To the world you might be one person, but to one person you mean the world.

Baking is life's true Joy!
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Be the change you want to see in the world!!!

To the world you might be one person, but to one person you mean the world.

Baking is life's true Joy!
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post #27 of 50
Scratch. I find it easier to stock the ingredients that are used for various products than to have to stock those ingredients as well as flavored cake mixes.

I like cake mixes...I used to use them...I just prefer scratch.
"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
Reply
post #28 of 50
MadPhoeMom, what is a toothsome cake? icon_confused.gif
...talk about your childhood wishes, you can even eat the dishes!
"Come inside", said the bird to the mouse. I'll show you what there is in a treathouse.
(licensed and inspected home kitchen)
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...talk about your childhood wishes, you can even eat the dishes!
"Come inside", said the bird to the mouse. I'll show you what there is in a treathouse.
(licensed and inspected home kitchen)
Reply
post #29 of 50
I used to stress myself out over only doing scratch cakes. I made sure that for every box mix, I could make the scratch version. Now I have gone back to boxes for orders for consistency/convenience purposes, but will still do scratch. I have found some wonderful scratch recipes that are very moist and good (white, yellow and chocolate).
Here's the thing, though...it's the icing that can really make/break a cake.
post #30 of 50
Quote:
Originally Posted by cocobean

MadPhoeMom, what is a toothsome cake? icon_confused.gif



As in, "My, that was toothsome!" icon_smile.gif

Definitions of toothsome on the Web:

palatable: acceptable to the taste or mind; "palatable food"; "a palatable solution to the problem"
delectable: extremely pleasing to the sense of taste

HTH
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