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Ouch..that stung a little more than I thought it would! - Page 4

post #46 of 50
I don't post pictures or publish my site on here. I have shared countless times in pm's.

Scratch cakes are anything you want them to be... extremely dense or as light as air. It's a misconception that they fall into a category. Bakers try scratch cakes once, don't like the time and the failure rate when starting out, and move on. That's ok. Sometimes I may have to tweak one recipe ten times to get it right. And that's after a lifetime of experience. This obsession is not for everyone, nor is it required to get a good cake.

There is a bakery in my area that uses a box mix, adds European buttercreams and great fillings from fine ingredients, and her cakes are very good. I actually go in and buy her products when I'm in the area. Her prices are slightly higher than average.

Box mix cakes can be good. Just don't get upset when someone points out that it started as a box. There are many people who can detect chemicals in foods and they will tell when a supposedly premium item contains chemicals. You can't keep it a secret, so why not embrace the virtues of your product and be proud of it? Look at the health food industry and chains like Whole Foods. Not everyone wants the chemicals, and if they ask, they should be given a true answer. And for the bakers who let their customers rave about their scratch cakes and don't tell it's a box, I think that is wrong because it is deliberately deceiving the customer. But that is my opinion.
post #47 of 50
Thread Starter 
This is why I love all you CC'ers so much icon_biggrin.gif Everyone has posted WONDERFUL answers, I hope I am not the only one learning something here! I suppose now I need to just learn to be excited that my favorite, and best selling recipe, comes from a box! I too have always had it in my head that a bakery is supposed to be 100% scratch, and I feel almost like I am cheating LOL! BUT I LOVE THIS CAKE!!! And my customers do too icon_biggrin.gif
post #48 of 50
Just in case anyone wants to read it, I'm posting the 3-part series on white cake from FromScratchSF. Haven't made the recipe yet, but I think it mimics a box mix cake...from scratch.

PART 1
http://fromscratchsf.wordpress.com/2011/02/23/scratch-white-cake-trying-to-improve-an-already-good-thing-pt-1/

PART 2
http://fromscratchsf.wordpress.com/2011/03/01/scratch-white-cake-improving-an-already-good-thing-pt-2/

PART 3
http://fromscratchsf.wordpress.com/2011/07/26/white-cake-part-3-with-recipe/
post #49 of 50
Thread Starter 
Quote:
Originally Posted by imagenthatnj

Just in case anyone wants to read it, I'm posting the 3-part series on white cake from FromScratchSF. Haven't made the recipe yet, but I think it mimics a box mix cake...from scratch.

PART 1
http://fromscratchsf.wordpress.com/2011/02/23/scratch-white-cake-trying-to-improve-an-already-good-thing-pt-1/

PART 2
http://fromscratchsf.wordpress.com/2011/03/01/scratch-white-cake-improving-an-already-good-thing-pt-2/

PART 3
http://fromscratchsf.wordpress.com/2011/07/26/white-cake-part-3-with-recipe/



thumbs_up.gif Wow, as if its not enough work just making cakes, you are actually publishing the research!
post #50 of 50
Isn't FromScratchSF great? I'm going on vacation soon and I'm saving this for on-the-road reading. I have made PDFs to take with me already.
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