Cake Central › Cake Forums › Cake Talk › Cake Decorating › using cake mixes from boxes
New Posts  All Forums:Forum Nav:

using cake mixes from boxes - Page 9  

post #121 of 282
Vanilla cake
321g sugar
113g unsalted butter, softened
2 lg eggs
1 lg egg white
336g all purpose flour
7.5g baking powder
1/2 teaspoon salt
312 ml homo milk
2 teaspoons real vanilla extract

OK my turn LOLOLOL I hope some of this is a typo. Get rid of the egg white, add a touch of sugar, and a lil more butter. NOW you'll have a moist cake. I truly don't understand the extra egg white. Alls it will do is confuse the other ingredients.

Mike
post #122 of 282
[quote="Mike1394"] Also consider yourself lucky that they have palates made of cement. icon_biggrin.gif LOLOLOL J/K LOLOL



I'm glad you made yourself laugh. I didn't find that funny actually. There is no reason to insult the taste of cake mixes just because you don't like the taste of them. You also insulted all my customers which I'm not happy about. I could say that people around here are more about taste then anything because we are all cajun. People all over have said that our cooking is better than most places so I don't think their palates are made of cement.

follow my blog for pictures, recipes, and tutorials!!

www.virginiassweets.blogspot.com

follow my blog for pictures, recipes, and tutorials!!

www.virginiassweets.blogspot.com

post #123 of 282
that joke was in bad taste and that's all I was saying. This discussion was going well until you made that comment. you need to think before you post a "joke" about a very controversial topic. Please next time just think, "is this gunna make someone upset?" That joke was a low blow to anyone who uses cake mixes. I'm glad you bake from scratch. Go ahead and keep baking like that. but there was no reason to get ugly.

follow my blog for pictures, recipes, and tutorials!!

www.virginiassweets.blogspot.com

follow my blog for pictures, recipes, and tutorials!!

www.virginiassweets.blogspot.com

post #124 of 282
Thread Starter 
Quote:
Originally Posted by Mike1394

Vanilla cake
321g sugar
113g unsalted butter, softened
2 lg eggs
1 lg egg white
336g all purpose flour
7.5g baking powder
1/2 teaspoon salt
312 ml homo milk
2 teaspoons real vanilla extract

OK my turn LOLOLOL I hope some of this is a typo. Get rid of the egg white, add a touch of sugar, and a lil more butter. NOW you'll have a moist cake. I truly don't understand the extra egg white. Alls it will do is confuse the other ingredients.

Mike



Before you go laughing at what you think is a typo you should try the cake. It is moist and I've made it many times with great success. It's a denser cake...as I said...but it lends itself very well to sculpted and tiered cakes designs.

*moderator edited*
post #125 of 282
I am a box mix baker but one thing I haven't found is one that is good for sculpting. Do you think this recipe would be good in a high humidity environment? I would love to try it.

follow my blog for pictures, recipes, and tutorials!!

www.virginiassweets.blogspot.com

follow my blog for pictures, recipes, and tutorials!!

www.virginiassweets.blogspot.com

post #126 of 282
Not beltting at all Sally. Egg whites are protien. Protien are tougheners in a cake. Now that the caveat of it being sturdy enough for carving. That makes it a whole different ballgame.

Mike
post #127 of 282
Thread Starter 
Quote:
Originally Posted by Ginni

I am a box mix baker but one thing I haven't found is one that is good for sculpting. Do you think this recipe would be good in a high humidity environment? I would love to try it.



I really don't know...but it's worth a try...right? And I'm sure you'll try it before you come back and tell me how wrong it is.

icon_rolleyes.gif
post #128 of 282
Thread Starter 
Quote:
Originally Posted by Mike1394

Not beltting at all Sally. Egg whites are protien. Protien are tougheners in a cake. Now that the caveat of it being sturdy enough for carving. That makes it a whole different ballgame.

Mike



Good to know Mike.

I'm actually searching for a lighter vanilla scratch recipe to use when I don't need this dense a cake.

This one and the almond one are good for 3D sculpted cakes. If you look at my photos the cat is made with the vanilla recipe and the fish is made with the almond.
post #129 of 282
I will definitely try it before I ever said anything about it.

I love my mixes. I will say that. But they do have down sides. I am very limited in the kinds of cake I can have. I don't like pound cake but I have found that is the only kind that I can use on sculpted cakes without them falling apart. I will absolutely try that recipe.

follow my blog for pictures, recipes, and tutorials!!

www.virginiassweets.blogspot.com

follow my blog for pictures, recipes, and tutorials!!

www.virginiassweets.blogspot.com

post #130 of 282
Thread Starter 
Quote:
Originally Posted by Ginni

I will definitely try it before I ever said anything about it.

I love my mixes. I will say that. But they do have down sides. I am very limited in the kinds of cake I can have. I don't like pound cake but I have found that is the only kind that I can use on sculpted cakes without them falling apart. I will absolutely try that recipe.



I suggest the almond as well then. The flavour is amazing...and I'm sure you already do this so ignore me if it's old info...but sculpt on a frozen cake with a serrated knife. It cuts much nicer.
post #131 of 282
SallyBrat I love the sound of the almond cake! Thanks for posting the recipes. Could I bake it in an 8" round tin, and how long would I bake for? I have lots of marzipan I need to use up left over from christmas.......
post #132 of 282
Quote:
Originally Posted by SallyBratt

Quote:
Originally Posted by Ginni

I will definitely try it before I ever said anything about it.

I love my mixes. I will say that. But they do have down sides. I am very limited in the kinds of cake I can have. I don't like pound cake but I have found that is the only kind that I can use on sculpted cakes without them falling apart. I will absolutely try that recipe.



I suggest the almond as well then. The flavour is amazing...and I'm sure you already do this so ignore me if it's old info...but sculpt on a frozen cake with a serrated knife. It cuts much nicer.



I do freeze the cakes before hand because I have a lot of trouble getting them to settle before I stack the cakes. I am still very much a beginner even though I've been doing cakes for over 2 years. I use a bread knife lol. Its the best thing I've found. Is there another knife that would be better?

follow my blog for pictures, recipes, and tutorials!!

www.virginiassweets.blogspot.com

follow my blog for pictures, recipes, and tutorials!!

www.virginiassweets.blogspot.com

post #133 of 282
*moderator edited*

Welcome to CC Bratt!

Yes you asked a hot topic question...but eventhough I have answered this on several other threads, I will answer you as well. I'm in a good mood today.

I use both mixes and few (very few) scratch recipes. Most of the mixes are doctored, but there are a couple that are straight. I only use DH, have tried the others and they suck, especially Betty Crocker, Pills is an ok second to DH, but it doesn't yield as much batter so in the long run is more costly to use.

My icings on the otherhand are 100% from scratch. I use a equal salted butter to Hi ratio Shortening with stable pasturized meringue, less p sugar than most buttercreams, and add pure vanilla, cornstarch, and a bit of Cream cheese to make the butter flavor "POP", my BC does not crust, I personally don't like the taste or texture of crusting BC's and obviously neither do my clients because my BC icing is what they always rave about. There isn't a set recipe with the dry ingredients as the amount of sugar & cornstarch depends on how humid or hot it is (I'm in Texas). So basically made to taste & texture. I pretty much have it down to a science though.

My ganache is premium chocolate with heavy cream and butter. Royal is pasturized egg whites (not whipped), with p sugar and lemon juice. My Cream Cheese icing is the same as my BC, but I use 80 oz of whipped cream cheese so never the cream cheese icing that others seem to have. Those are the only icings I ever use.

I do order my fondant from Fondarific, and won't use any other brand now, and I have tried them ALL, even the homemade. The homemade is just too time consuming, and it is another bowl and beater I have to clean...not interested.

As for my clients...I have never had a client ask me if my cakes are from a mix or scratch. But if they did I would be honest about it. The reason they don't ask is because they taste how yummy and moist my cakes are, and how my icings don't overpower the flavor of the cake, and they don't really care how I acheived that level of excellence in the flavor of my cakes, they just love them.

I worked at 2 different custom bakeries in the past, and both bought and used straight from the box with NO doctoring Betty Crocker mixes because it is the cheapest; the used the gross shortening only BC (still wondering how someone can call it buttercream if you don't use any butter in it). Did they ever tell anyone their product was from a box?...nope. And they were still churning out 200+ cakes a week. These were NOT grocery store bakeries. That is a WHOLE other issue...LOL!
post #134 of 282
Thread Starter 
Quote:
Originally Posted by jojo76

SallyBrat I love the sound of the almond cake! Thanks for posting the recipes. Could I bake it in an 8" round tin, and how long would I bake for? I have lots of marzipan I need to use up left over from christmas.......



it takes about 30 to 40 min but since everyone's oven is different I always set my timer for 15 min intervals and keep checking it. I also turn the pan around when it's half way done to ensure even baking...jsut in case the front of your oven is hotter than the back. Great tips I learned in school.

I actually forgot a layer in the oven because I forgot to set my timer and even tho it bake for likely 5 min past what it should it was still really moist and came out lovely. The only thing was that the outside was a bit browner but no one will see that once it's covered.
post #135 of 282
Hey Sally, remember 10 pages ago when people were saying, "uh-oh"? This is what they meant.

Your cakes are beautiful. Welcome to CC. This is all part of the fun. Don't let it scare you away. Pretty soon you'll be the one saying, "uh-oh. get the popcorn, Earl"
icon_smile.gif
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
This thread is locked  
Cake Central › Cake Forums › Cake Talk › Cake Decorating › using cake mixes from boxes