Do most people in the the cake baking business bake their cakes from scratch or is it a box? If it's from scratch where can I get a good recipe? I've tried baking a yellow birthday cake from scratch and it tasted like flour. Is it supposed to taste like flour? I'd appreciate any info? Thanks
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I've learned from observation and practice, and some other techniques on this very board.
My poor husband was muy guinea pig..poor thing. They were dry, crumbly, some floury tasting...But as they say practice makes perfect. It';s a matter of finding the recipe that works for you and working the batter....But that's just me... 
