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From box to stratch - Page 2

post #16 of 39
Thread Starter 
Thank you for those that did not take offense to MY FIRST POST!!!!( I was trying to keep is short and simple)

I came here to post because I have visited the site for over 1 yr and saw the kind words of encouragemnt,tips and advice. I'm not looking for a HANDOUT of your recp's just tips and techniques and things that have worked for you all.
It would appear that I HAVE TRIED and have failed and I'm seeking help for those that may have experience.

Thank you for the book titles
I have the Martha Stewart book and the examples for for either large or small cakes, I don't want to mix for 11 cups if I'm trying to PRACTICE a small cake or when it's time to increase the quanity I'm not sure on how to accomplish that tasks.

Again for those that provided me with tips and advice THANKS A MILLION !!!
post #17 of 39
I also am a recent convert from box to scratch. I am really happy that I have made that decision, however trying out recipes really can be horrifying. I am only up to 4 or so recipes that I really like and that have worked for me.

I am finding that often the reason recipes DON'T work are due to user error. I found a couple of cakes I really liked, then suddenly they didn't work anymore. It was so frustrating to figure out what I was doing differently.
It came down to the butter temperature.

It is hard to know these things when you don't come from a background of baking. But getting your hands dirty is a great way to learn! I also think some of the books that were recommended are full of lots of great info on baking (Cake bible for example). I have also found a lot of helpful information on the joy of baking website. But for the record I like the recipes in Toba Garretts book.
post #18 of 39
I second the vote for DeDe Wilson's books. I changed the chocolate cake recipe I was using in favor of her recipe, and have never looked back. I have always baked from scratch, but had a hard time finding a chocolate that everyone liked until I found her books. It is great that she has her recipes scaled from 6" up to 12" or more. Good Luck!
post #19 of 39
Hi! I'm with anotherslice. I think Dede Wilson is a good place to begin. Her recipes are good, her books are very informative and explain each step in detail, and (as previously mentioned) she provides the conversions for you if you want to make a bigger/smaller cake. Of her books, I would 2nd anotherslice's recommendation for "Wedding Cakes You Can Make". Great projects in there, too!

Regarding technique, I think one of the most important things to remember is that it will take a lot more time to make a scratch batter than a straight box mix batter. To get the best results, make sure to take the right amount of time with each step. For example, when the recipe says to cream the butter until light in color, understand that this will take minutes. If the recipe says to incorporate the eggs/egg yolks one at a time, you should do it that way. (It might not make much SENSE to you to do it that way, but food science-wise, it does matter.) When you're doing a cake mix from a box, it's ALL mixed up in a matter of minutes; so prepare yourself for the time it will take to make the scratch batter. To me, it's worth it! icon_wink.gif

Also, keep in mind that what works and seems simple for one person might not be so for another. So don't get discouraged if you try our ideas and are not too impressed with the results. Spend some time in the baking section of your area book store. Browse throught he books and see what YOU might like to try. Hey! YOU'll probably be back here giving US some new recipes!!! thumbs_up.gif

Good luck and have FUN!!! icon_smile.gif

[Edited: for clarification... typos, too! Good grief!]
* Gentleness isn't for the weak or the weak-minded. It's for the blessed who understand what grace is all about ~ Anonymous
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* Gentleness isn't for the weak or the weak-minded. It's for the blessed who understand what grace is all about ~ Anonymous
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post #20 of 39
I agree, Dede Wilson's book "Wedding Cakes You Can Make" was so helpful when I started out. Her "essential" recipes are a great way to get most any sized cake you need, and they are delicious! Making a 6 inch cake from scratch is a cinch and a great way to sample a recipe to see if you like it.
Have fun!
Life is unpredictable so let's eat dessert first!
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Life is unpredictable so let's eat dessert first!
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post #21 of 39
Thread Starter 
I have placed my amazon order for the books.. THANKS!!!
post #22 of 39
WOW AS A NEWBIE I THINK IAM SCARED TO DEATH TO EVER ASK A QUESTION. tapedshut.gificon_eek.gificon_eek.gif
**** Never Stop Reaching For The Stars !!****
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**** Never Stop Reaching For The Stars !!****
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post #23 of 39
Baking from scratch is all about technique, so I highly recommend a book on baking before a book on wedding cakes or anything like that. Try Sherry Yard's The Secrets of Baking. It explains the techniques and science behind what you are doing. Also great are Alton Brown's "I'm just here for More Food" (all science) and Shirley O Corrihor's Bakewise (in depth science and technique).

If you know the technique + science, you can get consistent results and play with recipes more.
post #24 of 39
(please read this as if I have a smile on my face... because I do) icon_smile.gif

It didn't appear that you had done anything... not at all from your post. Your post said hi... I'm switching to scratch baking... give me some recipes and tell me how to convert them. Not knowing where you are having troubles or where you are having triumphs doesn't allow for very productive help at all. I could give you a bunch of recipes, but not knowing what you are going after for your final product I could give you a bunch of recpies you just might hate.

I am not mean... quie the opposite really. I am more than happy to help anyone if I have something of value to offer. If you have been reading for over a year you must have come across posts where people make extremely vague requests for info and people come in and ask for details before they can actually give an answer that could remotely help. I'm not a saint, but I am certainly not an evil bitch. I think short and to the point can be good in some instances, but your post felt like a very typical newbie post asking for everything not having done anything for yourself. Obviously not the case, but how on earth was anyone supposed to know with what you posted? I can't even recommend an oven temp for you because I don't know what kind of oven you have...

I will say that you may have recieved the brunt of some frustration since yours was the umpteenth post like this I have read and the last in a long line of BS posts I had read just yesterday... so I am sorry to have taken your post mearly at face value. Normally I don't jump in with something snarky, but I have been sick for days and I'm sure my patience could use a little padding... or maybe a cupcake. icon_smile.gif

Now... if, after all of this silliness, you still want some recommendations (and don't mind giving a little more info on what you have been doing thus far) I would be more than glad to offer some advice. icon_biggrin.gif
post #25 of 39
Hi Larkin121, You are right about jumping in to wedding cakes. I mentioned Dede Wilson because I had learned so much from her book "The Wedding Cake Book" before I had ever done a tiered or wedding cake. I think it's a great book for recipes because she scales them down for smaller projects. In addition, the intros to her books are very easy to ready, so you don't have to be a "pro" to understand what she's saying. icon_wink.gif

Thank you for providing the technical and food science direction. Among my collection is Bakewise and it is a great reference! thumbs_up.gif
* Gentleness isn't for the weak or the weak-minded. It's for the blessed who understand what grace is all about ~ Anonymous
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* Gentleness isn't for the weak or the weak-minded. It's for the blessed who understand what grace is all about ~ Anonymous
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post #26 of 39
Thread Starter 
Thank you all..

I have notices that my cake edges (box) are hard that I trim them off. I normally bake at 350.
The from scratch attempts did not rise once, and the other I just didn't know how to scale the portions to try a smaller cake. So I just became frustrated and gave up. I'm ready to try again...
I guess I needed more of the suggested books in order to understand the process, science & techniques. I
post #27 of 39
Thread Starter 
LEHA... you see what happened.. LMBO icon_smile.gif

I was afraid as well, but I guess if I want help I HAVE TO ASK!!!!
post #28 of 39
Quote:
Originally Posted by Kakesbykay

Thank you all..

I have notices that my cake edges (box) are hard that I trim them off. I normally bake at 350.
The from scratch attempts did not rise once, and the other I just didn't know how to scale the portions to try a smaller cake. So I just became frustrated and gave up. I'm ready to try again...
I guess I needed more of the suggested books in order to understand the process, science & techniques. I



I sometimes use a box mix for a cake to use to demonstrate in the Wilton classes because it's cheaper... I bake those at 325. If the edges are hard, they are probably overbaked on the outside before the inside can bake all the way.

Rising in a scratch cake... was your baking soda/baking powder old? Did you measure it exactly? How long did you cream the butter and sugar?

Some scratch cakes rise more than others, but they all should rise some.
post #29 of 39
Please continue to ask any question. There are alot of people here that will share tips and ideas with you. I didn't read HANDOUT in your OP. So don't worry about all the hype.

Stephanie
post #30 of 39
Well...

I am a box baker AND a scratch baker. However, I used to always use boxes and doctor them. Then I entered culinary school a few months ago. BIG DIFFERENCE! I just recently made a carrot cake from scratch and I got so many rave reviews. But when I did the box mix, it was "eehhh Ok."

While box mix cakes are easier, affordable, and less of a hassle...easier does not always signify better. icon_wink.gif
Booyah!
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Booyah!
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