Cake Central › Cake Forums › Cake Talk › Cake Decorating › Why does a cake mix taste so much better
New Posts  All Forums:Forum Nav:

Why does a cake mix taste so much better

post #1 of 181
Thread Starter 
Why does a cake mix taste so much better than made from scratch? I can not seem to find a good scratch recipe. They are always dry. I don't like using a box mix, but the made from scratch recipes just are not tender, and moist. icon_sad.gif
post #2 of 181
That is a personal preference. I LOVE scratch cakes way more & I know a lot of people that do. Thats why they buy them. The only cake I like from a mix is yellow. When you get into different flavors like red velvet & carrot, they are just aweful as mixes. But thats my taste.
post #3 of 181
I also prefer scratch cake. I really like (and so does everyone who's had it) the hershey's chocolate cake ecipe on the back of the hershey can. It is very moist and yummy! For white cake I like silver white cake, I believe there is a recipe for it here in the recipes. It's all a matter of personal preference. Once you find a good scratch recipe you may change your mind! Play around try a few different recipes and see what you like. icon_smile.gif
post #4 of 181
Quote:
Originally Posted by txmom9802

Why does a cake mix taste so much better than made from scratch? (



According to who? icon_confused.gificon_lol.gif Just kidding...personal preference. If you want to try a good chocolate scratch, Google up Double Chocolate Cake, and it's the one on Epicurious. Right before I put the pans in the over, I toss in shaved and chunked chocolate to the pans for extra gooeyness. Delish! Sylvia Weinstock's cake recipes, The Cake Bible (weigh, don't measure)...lots and lots of good scratch recipes out there!
post #5 of 181
Just personal preference. Also, don't discount the value in playing around with a recipe. If you like a more moist cake, you may want to increase the amount of fat (butter/shortening/oil) in the cake. The amount of liquid and the number of eggs can also be altered. Switching from all-purpose to cake flour can also change the texture.

Recipes aren't set in stone. If you don't like them the first time, try changing things until you get what works for you!
post #6 of 181
i prefer the taste of scratch cakes too. however, scratch cakes are definitely more finicky and difficult to make then a boxed cake. not *everyone* can successfully make one....
Pray The Rosary
Reply
Pray The Rosary
Reply
post #7 of 181
Eeeeuw... cake mix cakes are gross.
post #8 of 181
I also found that most scratch recipes for yellow cake were dry as is...the most compliments I ever recieved (for yellow cake) was a doctored up cake mix. So, I thought, if you can doctor up a cake mix, why can't you doctor up a from scratch recipe a bit? I played and played with it and finally found something I liked...

Moral of the story, don't give up...keep trying...experiment...check out the internet, esp the baking blogs....and have fun in the process.

AND, on the other hand...if you like cake mix cakes....there's not a darn thing wrong with that either (IMO)
post #9 of 181
I am a totally scratch baker, and I never have dry cake. You may need to make sure your not overmixing...and play with those recipes--generally, I find I have to make changes before I'm happy with the end result (sometimes I have to try a new recipe several times to get it right and sometimes my changes just fail icon_wink.gif) I also brush all my layers with flavored simple syrup before I add the filling--great way to ensure its not dry. Also, cake is better and more moist the second or third day after baking--I never eat freshly baked cake--yuck.
post #10 of 181
I think I just heard Pandora's Box open. This thread could get heated... Scratch vs. Mix ... DING! icon_mad.gif

All joking aside, it's a matter of personal taste. Some like 'em, some don't. I've come across just as many bad, dry scratch cakes as I have "mix" cakes. I prefer doctored cake mixes as I get the best of both worlds. But....That's what I prefer. Poke around and you can find some great scratch cake recipes. One word of advice, if you are attempting scratch, be sure you follow the directions and ingredients to a T. Scratch baking is a science, certain ingredients and measurements were found to work together. And like many others have suggested, don't be afraid to experiment! Find what works best for you!
~I want adventures that excite me at dawn, challenge me by day and surprise me by night!
Reply
~I want adventures that excite me at dawn, challenge me by day and surprise me by night!
Reply
post #11 of 181
Definitely personal preference. I'm a box mixer, but I absolutely believe that being a great scratch baker requires a great talent. I've only had 2 scratch cakes that didn't taste like total crap to me .... and one was made by leahs!!

So it may not be that the scratch cake is bad ... you may just be encountering a crappy baker! icon_lol.gif
post #12 of 181
I think its a thing of personal preference and experience.
I am 27 but I've been baking from scratch since I was 13.

My boyfriend on the other hand grew up having only box mix cakes. In the year or so that hes been home and having my baking, he can't stand box mix cakes anymore.
I have totally turned him into a cake snob and he can tell in one bite when its from a box mix.

So its personal taste combined with what your used to and your palate.

I would be more than happy to share some scratch recipes that are tried and true if you would like.
For in the end we will protect only what we love, love only what we understand, and understand only what we are taught.
Reply
For in the end we will protect only what we love, love only what we understand, and understand only what we are taught.
Reply
post #13 of 181
And following the directions makes a lot of difference in how a cake will turn out. Creaming butter and sugar together is not a matter of getting the two merely mixed together. It's a matter of turning it into a fluffy pale yellow almost white airy concoction that has by now nearly doubled in volume. Things like that matter.
post #14 of 181
Quote:
Originally Posted by Tiffany29

I also prefer scratch cake. I really like (and so does everyone who's had it) the hershey's chocolate cake ecipe on the back of the hershey can. It is very moist and yummy! For white cake I like silver white cake, I believe there is a recipe for it here in the recipes. It's all a matter of personal preference. Once you find a good scratch recipe you may change your mind! Play around try a few different recipes and see what you like. icon_smile.gif




REALLY icon_eek.gif , to me this is the WORST chocolate cake in the world! I have had it from several different sources (myself included just to see if it was the baker or the recipe) and it is definitely a terrible cake recipe in my opinion. Even using my baking tip for most moist cakes the flavor is just not up to par, and all scratch cakes have a dry texture to them, now for some cakes that is best and what you are going for, but most, not so much.

My customers and I prefer box mix based creations. I totally agree with the OP! icon_biggrin.gif
post #15 of 181
I have seen dryness in mixed cakes as well as scratch cakes. It's the person's baking skills that jack a cake up, not the cake. My scratch cakes have a very moist, fine, buttery crumb. I did try one new reipe out that was dry as a dog biscuit. But after 19 years of baking, thats been only 1 scratch recipe that came out dry.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Why does a cake mix taste so much better