Just curious, do any of you make your cakes from the boxed cake mixes? I have GREAT luck with them, and have tricks for keeping them moist once they are baked (both were advised to me by my Wilton instructor). I don't have much space to hold a bunch of scratch ingredients, although I know that it would be cheaper in the long run...

Just wondering what some of the "newer" decorators on here do?

I like to use only scratch recipes, but I will use box if I have to. They taste good, so why not.

Dun Dun DUN DUNNNNNNNN........be nice you all! LOL!LOL!LOL!

I mostly use doctored mixes. I haven't had much luck baking from scratch. I still try every now and then though.

Oh gosh. The big scratch vs. box debate. Uh-oh.

Look, if you're making good cakes, then it shouldnt matter to you weather it came from a box or not

Didn't you know everything is made from scratch? Even if it requires plastic and lazers to hold it together...

It doesn't matter what you do so long as you do it well. For me it's scratch (and not the vague definition of scratch held by some) all the time, but if you love using mixes then do your thang.

For what it's worth, I personally think mixes are cheaper than scratch.

i don,t know how to lead her to the other threads on here about scratch vs. box.... but somebody does.. so please help her get there... to read up on this subject. we need to do this for all the new ones on this site.

Box for me!!!!

I agree, mixes tend to be cheaper than scratch. I do some of both. Sorry, I don't have a link to any of the other threads. I've tried to stay out of this discussion!

Tweets,
pls do tell,what tip did your instructor give..I believe this is what the subject about and not which one is better.I need your tip pls.Thanks for sharring

I use both. Though I would like to make them all from scratch. I still need to find the perfect recipe. I would like to try all the cake recipes in the scratch bake-offs but sad to say I'm counting calories (trying to lose the baby fat) so I try not to bake too often. I've tryed some of the doctored versions like wasc but it still tastes too boxy for me.

I am starting to try my hand at scratch, but I'm not quite there yet. I'm still a n00b in the decorating world, so I haven't tried enough recipes yet to know if I don't like scratch cakes or if I'm just bad at baking them

I'll get back to you in a few weeks and let you know if my luck has changed at all, haha!

Hello tweets.come on before the topic drifts off.

Get a beverage, get comfortable and plan on a long read.....

Here are pages of previous posts on this subject:

http://www.cakecentral.com/cake-decorating-ftopict-596517-.html

HTH

I am pretty much a newbie (about a year) and only scratch... IMO its the only way to go!! Love the tastes and flavors and knowing what i am eating... good luck in making your decision

Oh boy! Looks like I've started a little debate again! Sorry peeps! I still consider myself a newbie, so I'm going to probably ask a lot of questions that have been asked before, and I apologize for any redundance. I haven't found any scratch recipes that yield the results I want, but I know there are THOUSANDS more out there that I haven't seen! As for the tips, it was recommended to me to use Betty Crocker cakes, as they yield the most flavor and moist factor. However, I haven't had any complaints on the other brands either. <shrugs> But the most helpful tip I use every time? As soon as the cake comes out of the oven, take a clean folded hand towel, or folded Viva paper towels, and GENTLY and EVENLY press down the rounded mound that the cake has. You don't want to press too hard or too fast. Pressing will do two things. 1) flattens the top surface of the cake so you don't have to use a leveler. 2) presses the extra air out of the cake so it is more moist, and doesn't dry out as quick. For those customers who want a heavier cake, just press a little harder

thanks on all the input so far! I do appreciate it!!!
Dia aka Tweets

Do not apologize Tweets, you asked a perfectly innocent question. And since you specifically asked for newbie input, I shall refrain! Welcome!

HAHAHAHAHA Thanks, Jamie! I appreciate input from everyone, no matter what level you are. As a beginner I think it's just easier to use box for now. However, if I can find the right recipes from scratch, I'd mix up a bunch of dry ingredients ahead of time, and vacuum seal it! Hehehe

Hi Tweets, welcome to CC!

I personally prefer scratch baking. I find that no matter how much I doctor a mix I can still taste the box in there somewhere! For some great chocolate cake recipes try searching for a thread called The Great Scratch-Off...Chocolate Cakes! (In the General category) There's also another Scratch-Off forum for yellow cakes that I haven't had a chance to look at yet. I'd simply post the link for you but as I'm relatively new here myself I haven't figured that out yet! Have fun experimenting!![/url]

Scratch only, with high-quality ingredients.

I don't like the flavor or the mouth-feel of boxes. They're gooey or soggy.

Scratch for me. I think box cakes taste like chemicals.

And one can always use the search function at the top of the page to check previous topics.

This topic has been beaten to death again and again and again.

Here are the links to the two scratch-offs. The winner of the Yellow cake scratch-off was Sylvia Weinstock's Yellow Cake. The chocolate cake scratch-off is still in progress.

Chocolate cake scratch-off

Yellow cake scratch-off

If you are interested in finding good scratch cake recipes, or just dipping your toes into the world of scratch baking, these threads, as well as the thread that started the scratch-off ball rolling, are a wealth of interesting discussion and information.

It's a tough one! IMHO I think what works for one may not work for another...so what works for you works! I do a combination of everything! Sometimes I use box, sometimes I use scratch and more often then not I use a doctored mix such as WASC.
It kinda just depends...
Best of luck and remember the most important thing...don't get caught in the drama and politics.....just bake and decorate!

HTH!

Well I think it is not at all a dead horse. Maybe a tired horsie. But if it were a dead horse, then so many people would not be asking y'know. Dead horses are dead. This horsie rises up and gallops on.

It is supremely relevant as to how we each as individuals bake our goods. It is a good and viable question. Oft asked. And we are muy passionate about it. Nothing wrong with that.

I agree K8... this is one super charged horsie with a bullet-proof hide. I think we all *wish* it would just up and move on to the happy glue factory in the sky though... or at least wish we didn't have to beat it...

I wanted to edit to add for the OP that no one minds the question... it's just the banter than usually ensues. So don't feel bad for asking.

I actually prefer to do scratch but had to switch to doctored mixes because of my stinkin' oven. Something is wrong and it won't maintain a constant temperature and I know 350 is not 350. Hopefully We'll save up enough soon for a reall good over and I can get back to scratch baking.