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box cake mix

post #1 of 19
Thread Starter 
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
post #2 of 19
No ,I doubt any cake is supposed to taste like flour..It may be just the recipe isn't great!! I use boxed cake mixes all the time and I never had a complaint about dryness etc..I use Betty Crocker.Last week they had them on buy one get one free.Now this is only a personal opinion because there are bakers out there who only bake from scratch and never use a cake mix.It depends on you.I still think mixes are cheaper and you still get a great taste.Scratch mixes cost more with all the flour,sugar,baking soda,eggs etc...Just my two cents!!!

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Busy Bakin Kakes For Kids!!!

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post #3 of 19
Well...many differ in this aspect. I personally feel that if you're charging someone for a cake, you should give them there money's worth. They can bake a cake out of the box for $1.59 (avg). They're paying us not only for a nice looking cake, but also a good one. I learned from a culinary professional that you must always offer the freshest of ingredients to your customers...Fresh butter, no veg. short., milk, eggs...all the good fats that make for a moist and delicious cake. NEVER a cake from the box. I would never dare charge someone for a mix cake...I don't even serve them anymore. Besides, if I were to do this, what will make me different from the bakeries?

In regards to your flour tasting cake, is it moist? Do you use the creaming method for your cake, where you mix butter and sugar, then eggs one at a time, and then alternate flour and milk? Alternating your flour with milk, allows for the batter to absorb the flour and helps to mix properly, reducing that flour taste. Hope it helps...
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Life is like a box of chocolates, you never know what you're gonna get!

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post #4 of 19
Hey Godiva,

I just knew I was opening up the floodgates to this topic..Ha!Ha! Happy Baking!!! icon_smile.gif

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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Busy Bakin Kakes For Kids!!!

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post #5 of 19
icon_lol.gif Your message hadn't posted when I posted mine...Guess yours was on the way....
The funny thing is that here I was thinking...Oh oh...what am I getting myself into here...
icon_biggrin.gif
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Life is like a box of chocolates, you never know what you're gonna get!

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post #6 of 19
..let the floods begin!! If I am making a specialty cake, like German Choc., Carrot Cake, Coconut Cake and of course cheesecakes, they are entirely from scratch. If it's an occasion cake, simple b-day, shower or somthing like that, then I feel a customer is paying for all the adornments and embellishments, yet still getting a great tasting cake, even if it's a doctored cake mix! Just my humble opinion! icon_wink.gif
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #7 of 19
I totally understand the cost and time factor...
But to me it's like someone walking into a dealership and ordering a Red Corvet with leather interiors, and when they get the car, the get the Red Corvet with imitation leather interiors...Still looks the same...but is it what they paid for?
icon_biggrin.gif
Life is like a box of chocolates, you never know what you're gonna get!

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Life is like a box of chocolates, you never know what you're gonna get!

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post #8 of 19
Thread Starter 
I would love to make a great tasting cake from scratch. Godiva, do you know where I can find a good recipe? I really don't remember what technique the recipe called for, but the taste was terrible and no one finished their piece. Not even the children. I love the taste of a boxed cake, but I really would rather bake one from scatch if I'm trying to sell them. People probably wouldn't be able to tell the difference, but I'd feel proud to say it's from scratch.
post #9 of 19
LOL! Godiva...funny you should pick that senario...we have a car dealership and just happen to sell Chevrolets!! LOL!!! icon_lol.gif
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #10 of 19
Toba Garett has this recipe in her book, which is absolutely delicious...
3 Cups Flour
1 Tbs baking powder
1/2 tsp salt
1 cup unsalted butter
2 cups sugar
5 large eggs
2 tsp vanilla extract
1 1/4 cups buttermilk (or regular milk)

Pre mix your dry ingredients...cream your butter and sugar, then add eggs one at a time until mixed, then alternate flour and milk 3/2...Do not overmix, or your cake will come out hard...

I always use cake flour instead of regular flour on my yellow cakes, as it is a lighter flour and makes for a light and fluffy cake...
Also, you can use this base and make other flavored cakes from it using other extracts and oils...Almond oil works very good with the cakes as does the lemon...
Life is like a box of chocolates, you never know what you're gonna get!

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Life is like a box of chocolates, you never know what you're gonna get!

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post #11 of 19
icon_lol.gif MrsMissey...you have got to be kidding me!! No way!
Jeje...
Life is like a box of chocolates, you never know what you're gonna get!

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Life is like a box of chocolates, you never know what you're gonna get!

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post #12 of 19
well i dont sell them, but i really dont find anything wrong with a doctored cake mix. Not everyone has had the privelage or abitltiy to train with culinary professionals. There are a lot of great books out there that help to doctor a cake mix. You can still use the butter, milk and egge, the "freshest ingredients" and a box mix. THere are also many other wonderful things that you can add to a box, like pudding, buttermilk, sourcream. With all those things it ends up to be a great great cake. Not everyone has the skill to make a cake from scratch and have it taste as they would hope. I look at a cake mix as a step in the right direction, or shall we say cliff notes in the world of baking. The flour and sugar has to be good and fresh or they could not put it in the box and sell it.
Becky D
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Becky D
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post #13 of 19
Godiva...cross my heart!!! www.nncp.com !!!
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #14 of 19
I wish I also had the privilege as many to train with pros and learn how to bake...I was only able to take a basic decorating class, not baking. Like most of the members of this board, I've also learned from books (I have one too many), as I couldn't afford the tuition for the FCI. icon_cry.gif I've learned from observation and practice, and some other techniques on this very board.

And I absolutely don't think there is anything wrong with making mix cakes for friends and family. That's what I started on when I was a kid and its a good start for many...Even when I have cravings and no time, I grab a Devils Food Mix (but just for me) icon_lol.gif But I thought I should learn the basics before I moved on. My first tries were not all that great... icon_redface.gif 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... icon_biggrin.gif
Life is like a box of chocolates, you never know what you're gonna get!

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Life is like a box of chocolates, you never know what you're gonna get!

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post #15 of 19
Thread Starter 
Godiva... thanks for the recipe. I'll try it this week for my husbands b-day, but if it doesn't turn out right I'll have to turn to the box. I really appreciate all the advice.
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