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using cake mixes from boxes - Page 3  

post #31 of 282
Thread Starter 
Quote:
Originally Posted by Beckup

Welcome to CC! icon_biggrin.gif

Please do post your recipes. We love trying new recipes and having taste tests!

If you go to the recipes tab at the top of the page. You can submit your recipes there. The link is in the right column.

I bake some of my cakes from scratch and some are mix extended. It has been thru test comparision baking that my customers have chosen the mix extended cakes versus scratch cakes. I am always trying new recipes.



Thanks. I'll definitely post my recipes
post #32 of 282
Weeeeee! Let's talk butter vs. shortening buttercream now! Or maybe I should do a search and check for that dead horse. thumbs_up.gif

I'm with you CeeTee, any icing with shortening in it seems to be greasy in my mouth. I wish the top recipes would hand me a sample and let me see how much I am wrong. I wouldn't mind being wrong if I truly couldn't taste the shortening! But alas, the crisco just feels like a trojan horse delivering the flavor of the extracts. icon_smile.gif
The definition of husband is one who takes out the trash and then declares he cleaned the whole house.
The definition of husband is one who takes out the trash and then declares he cleaned the whole house.
post #33 of 282
SB - I use premium ingredients as well. Aren't they yummy?
post #34 of 282
Thread Starter 
I've never used shortening but I've heard that some people do. I would imagine it would hold up better to the heat but does it really taste ok?
post #35 of 282
Quote:
Originally Posted by SallyBratt

I've never used shortening but I've heard that some people do. I would imagine it would hold up better to the heat but does it really taste ok?



err, no. Not according to me. icon_wink.gif But yes, it most definitely holds up better in the heat.
The definition of husband is one who takes out the trash and then declares he cleaned the whole house.
The definition of husband is one who takes out the trash and then declares he cleaned the whole house.
post #36 of 282
Thread Starter 
Quote:
Originally Posted by prterrell

SB - I use premium ingredients as well. Aren't they yummy?



They certainly are. Biggest problem is keeping myself from eating all the chocolate in between cake orders.
post #37 of 282
Not to me it doesn't. Now, that being said, if you use a tiny bit of it (1 part shortening to 4 parts or more of butter), it can help stabilize and yet is so dispersed that you can't tell it is there. I confess to having to resort to this trick in the heat of the year (which is most of the year here in Hotlanta).
post #38 of 282
I too only use real butter in my frosting. Not because I'm a crisco snob, just because I honestly think it tastes better. I WISH I could find a recipe that used crisco that I really liked, it certainly would make things easier to pipe & hold up, and I think it would really make smoothing a bc cake a lot easier! Is there a good "crusting" bc recipe that doesn't use shortening? If so...PLEASE point me to it! icon_wink.gif
post #39 of 282
Thread Starter 
What about Italian buttercream? I read that it can be more stable but I haven't tried it yet.

I had an issue with my buttercream drooping with the last cake I made and it left 2 rather large bubbles on the sides of my cake. icon_sad.gif I managed to work them out a bit by cooling the cake and then smoothing it back into shape but I'd love to be able to avoid this in the future if possible
post #40 of 282
Quote:
Originally Posted by greengyrl26

Is there a good "crusting" bc recipe that doesn't use shortening? If so...PLEASE point me to it! icon_wink.gif



This is the one I use and it definitely crusts! I add a tablespoon of meringue powder to this as well.

Chasey's BUTTERcream

2 sticks plus 2 tbls of salted butter (Land O'Lakes has the best tasting butter!)
6 cups of powder sugar (at least a 2 lb. bag)
3 tsp vanilla (I use French Vanilla coffee syrup and it gives the icing a hint of caramel vanilla)
5 tsp milk

Cream softened butter until fluffy and slowly add in alternating powdered sugar with the vanilla and the milk. Adjust the milk to your desired consistency after mixing most/all of the sugar in.

Beat until very fluffy. (it won't be snow white, but pretty close) You can add Wilton's white-white if you need snow white.

It doesn't have to be stored in the fridge and the finished cake can stay at room temp.
The definition of husband is one who takes out the trash and then declares he cleaned the whole house.
The definition of husband is one who takes out the trash and then declares he cleaned the whole house.
post #41 of 282
Thread Starter 
post #42 of 282
Welcome to CC SallyBratt....this topic comes up far too often - as others have pointed out...
The two sides of this argument will never meet, I've decided...I use extended recipes, and people rave about my cakes. Personal preference. PP has a good point: the general public has gotten used to mix-type cakes...
I think there is a big difference between mixing the box mix straight off the box, and using an extended/enhanced/doctored recipe that starts with a box mix.
And it is NOT cheaper to do this.
Cake is cake - people will buy what they like, and they will pay for it. They want it to taste good, and if an enhanced recipe is what they like, they will pay for it.

Have fun on this site...it is a wonderful resource!!!

Oh, fair warning...I wouldn't start any threads about buttercream that HAS to contain butter in it... LOL! Same horse....just another ugly death! icon_wink.gif LOL!!
If you get melted chocolate all over your hands, you're eating it too slowly. ~Unknown
If you get melted chocolate all over your hands, you're eating it too slowly. ~Unknown
post #43 of 282
Chasey...that's pretty much the recipe I use for vanilla bc...minus the meringue powder. But I can never get it to smooth out nice & clean when using the roller method OR the paper towel method. Each has you wait until it crusts, which I do...then smooth with roller or paper towel. When I do that, my bc just looks all cracked & smooshed. What am I missing here? Maybe it's the meringue that really does the trick?
post #44 of 282
Quote:
Originally Posted by greengyrl26

Chasey...that's pretty much the recipe I use for vanilla bc...minus the meringue powder. But I can never get it to smooth out nice & clean when using the roller method OR the paper towel method. Each has you wait until it crusts, which I do...then smooth with roller or paper towel. When I do that, my bc just looks all cracked & smooshed. What am I missing here? Maybe it's the meringue that really does the trick?



Hmm, maybe it's a little too crusted when you go to roll it? Cracked and smooshed is a good description! It makes me think the bc was already too hard. I've used a piece of typing paper and a high density foam roller maybe 10 minutes? after icing the cake. I don't achieve a perfectly flawless look like an all shortening bc, but I am not a professional! Have you tried a hot spatula with the all butter bc? I would think that would prevent cracking.....
The definition of husband is one who takes out the trash and then declares he cleaned the whole house.
The definition of husband is one who takes out the trash and then declares he cleaned the whole house.
post #45 of 282
I am box mix all the way. I personally can't do it any cheaper. A box mix of Pillsbury "Pudding in the mix" is 88 cents at Wal-mart. Further more, I don't have time to mess around with scratch.

Of all of the cakes I have made, people always comment on how great they taste and how moist they are. Good Job Doughboy!!!!

I also "doctor" up some recipes, some I don't....depends on what the customer wants.

I love the "Cake Mix Doctor" cook book. Obviously that lady that wrote it has figured it out.

Who cares anyway, as long as it tastes good????????????
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