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Ouch..that stung a little more than I thought it would! - Page 2

post #16 of 50
back before i learned how to make a decent cake from scratch i did the box mix - ppl would compliment the taste like crazy - and me- thinking they Were crazy lol i'd reply "its just from a mix- anyone could do it" imo getting a good texture and flavor from scratch is where the real skill is.

i dunno i just thought they were nuts lol. at least the frosting was from scratch lol
i've gone crazy~ but it keeps me from going insane! heheheh
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i've gone crazy~ but it keeps me from going insane! heheheh
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post #17 of 50
And just to interject something I think every single time this comes up - just because someone says they can "tell the difference" doesn't mean they are necessarily slamming one and touting the other. I can tell the difference, but that doesn't keep me from enjoying whatever I decide to eat for what it is. And furthermore, if a person is all that "health conscious" and discerning about every little thing they consume, how much cake do they eat anyway?
He's still got the whole world in His hands.
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He's still got the whole world in His hands.
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post #18 of 50
I think most people can't tell but, like another poster said, as long as you aren't lying about it and are upfront, no harm or foul using a doctored mix if most of your customer's love it.

Before I got into the business, I wasn't a big sweet person so, didn't really notice however, now that I bake/taste regularly and, bake all from scratch, I really can tell. We were a festival last month and, each kid got a free mini cupcake...I took a bite of my sons and, immediately tasted the chemical taste.

But, if you are looking to try scratch, I do have a recipe I'll dig up. I tested it a few weeks back as it was posted in a scratch thread going here on cake central. Let me see if I can find it! It was super yummy.
post #19 of 50
post #20 of 50
This is the scratch WASC cake recipe that I use - I got it from cakeswebake and I love it. As I mentioned before, the texture is a little different than the box WASC but it is really moist and dense. I usually add a little more flavouring than called for as well, as I find that the flavour doesn't come out as strong with what the recipe calls for. It can be changed into a variety of other flavours - just like the box based WASC icon_smile.gif, and can be halved or doubled.

Scratch WASC
5 C cake flour
3 1/3 C granulated sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 C milk
1 1/3 C shortening
16 oz sour cream
1 Tbsp vanilla, almond or other extract
10 egg whites

1. Preheat oven and prepare pans.
2. Sift dry ingredients together into a large mixing bowl.
3. Add all ingredients except the egg whites and mix just until combined. Then beat on high for 2 minutes.
4. Add egg whites and return mixer to high, beating for another 2 minutes.
5. Pour into pans and bake at 325 until done.

It makes about 10 cups of batter. Hope you enjoy it!
Sunny Smiles from the Cayman Isles!
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Sunny Smiles from the Cayman Isles!
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post #21 of 50
caymancake, thanks for sharing your find. I am going to try it as well as a boxed version. I think I'll put them out for others to compare as well.
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
post #22 of 50
Thread Starter 
Wow, thank all of you for your great responses!!! I DO NOT in ANY WAY try to pass my WASC off as scratch though! I do not hide it, sometimes I will just put it out there that this is the ONE cake that starts with a box mix! LOL! I do not want to be made a liar out of!! Anyways...my problem with it mainly is that I do want to bake from scratch, and I find myself to be a decent baker...just the vanilla cake people LOVE and most say that they like it better than any other bakery...my husband has not ate a single scratch vanilla cake I have made...yet he loves the WASC, and he loves my other scratch like RV, Carrot...I CAN tell a box from scratch a mile away..that doesn't mean I don't like the taste of the box though!! I like what one person said "why not offer both?" I think I will!! And, I will start back testing recipes again after this crazy weekend is over LOL!
post #23 of 50
Pardon my ignorance please...but what is a WASC cake?
post #24 of 50
I think most people can not tell a box mix from scratch and some prefer box mix taste, I experimented with box mixes, at home, for the 1st time. All of my family could tell right away, After a day or two everyone thought it was delish, I am still not convinced, I prefer scratch baking. My taste buds pick up a certain taste which I can't place. Regardless, sorry this occurred, you should be proud of your cake and perhaps list it as a enhanced box mix. I have had great success with doctored chocolate mixes and can not tell the difference, go figure. I do not sell my cakes, just for family.
post #25 of 50
Without getting into the whole box vs. scratch thing. (I deleted a whole paragraph cause that's what it sounded like icon_redface.gif )

A tip I read on here some time ago but I havent had a chance to try yetOpen your box mix and dump it into the mixing bowl and let it set out over night before mixing the rest of the ingredients. I guess its supposed to lose that chemical flavor.
post #26 of 50
Not sayin' anything about anyone.

Fresh baked, baked fresh, homemade, and made to order would all apply to items that were fresh baked, baked fresh, homemade, or made to order whether scratch or mix. There's only one bakery of which I'm aware, in my area, that uses 'scratch' in their description.

Scratch that! I just looked again. No, actually, what it states is "...freshly made sweets..." and "...using only the finest ingredients..."

While I like to say I can distinguish between the two, I enjoy both equally...when they're made correctly and they're tasty, that is. I mean, I don't enjoy a gummy, undercooked cake or a dried out crumbly cake (without extra coffee, tea, or milk to go with it...dang!) as one that is perfectly baked.

The best cake I've ever eaten was a lemon cake made from a cake mix with canned lemon icing on it! My brother baked it, iced it and delivered it to me on my birthday...still in the pan it was baked in. It was perfect!

I wouldn't offer both. Do you plan to offer scratch and mix-based of your other cakes as well? (not suggesting you should).
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
post #27 of 50
sugarella, wasc is white almond sour cream.

One version below.

http://cakecentral.com/recipes/2322/white-almond-sour-cream-cake-wasc
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
post #28 of 50
I am learning scratch (I have a VERY hard time with it for some reason). I have a couple "specialty" cakes that are scratch. Apple and carrot. The bummer is the only reason is because the fruits and veggies make them so moist! lol I have a hard time with making plain flavors (vanilla and chocolate) from scratch cakes moist. If tons of people love it and one person doesn't you are absolutely doing it right. There will ALWAYS be someone who does not like something. Keep your chin up!
God is good
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God is good
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post #29 of 50
post #30 of 50
My point was why be bent out of shape because the person announced that the OP baked from a box mix? She did. That's certainly not slander, it's the truth and the OP should stand behind her product and her decision to use it, but say it is what it is.

Most patrons would be very disappointed to find that the cake that they paid a premium for was actually a box. That is why it is so hush hush in the industry. Yes, I can tell the difference, and my customers can tell the difference in the taste of my cakes, but I don't believe they try to decide if it's box or scratch.

With many states starting to require labeling, this one of very few unlabeled food will finally be brought into the realm of public knowledge. Very few get by with not disclosing their ingredients. The time is coming. And with scratch artisan bakers popping up everywhere in the bulging industry, you can bet that they, like me, will tell all clients that they are the only scratch baker in the area if it is true.

I have no problem with how anyone bakes. My prices have to be so high that my products are out of the reach of mainstream consumers. Being more economical is what makes up that biggest portion of the industry. But I do hate the ones who lie and I point it out. We have two in our area. The other bakers, I will refer to if I can't accomodate the order. One states her recipes are passed down from "Grandma", when, in fact, she gets everything from Walmart and resells it. The other boasts gourmet fine ingredients and no real chocolate, caramel, cream cheese, etc., has ever been through her door. She uses cheap box mixes, those super sweet sleeves, fake chocolate, fake vanilla, the Wilton-type frosting... you get my point. There is nothing fine or gourmet about anything she uses. The words are there solely to get a higher price for an inferior product. Look up the two words and gourmet and fine have no place in her advertising. Now, if someone uses those same ingredients and boasts they bake fresh, moist, great tasting cakes, I'm fine with that. I am sure that they have many clients who feel that that is true.

So I guess my point is that those who bake from a box, don't get offended and stand by your product. I have always told my husband that I could open another bakery across town selling only doctored mixes and do well also. But I would be up front about it. There are many great selling points to these cakes. But I am not referring to the ones with fake cream, bottled flavorings, Jello puddings, etc. I mean the ones with better ingredients. If you can't disclose your ingredients to a customer, that is unfair. But soon, that label will provide full disclosure.

Not putting down the box, but be proud of your products, stand by them, and be very honest with your customers.

And this is not about healthy eating habits. It's about eating well.
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