Cake Central › Cake Forums › Cake Talk › Recipes › Cheap alternatives at the grocery store?
New Posts  All Forums:Forum Nav:

Cheap alternatives at the grocery store? - Page 2

post #16 of 42
Cost-wise, you can't beat home-made vanilla. Use inexpensive vodka and 2 vanilla beans per 6 oz. vodka. It is spectacular. v a n i l l a p r o d u c t s u s a on ebay will ship you hundreds of Madagascar bourbon vanilla beans for thirty bucks. Combine that with a $15 bottle of vodka and you are all set. It takes three months to start using it, so plan ahead. It is awesome.
post #17 of 42
I use home made vanilla because I feel it's better quality than I can get in a store. I don't like C & H powdered sugar because I have yet to buy any that wasn't full of lumps. Granted, I always sift anyway, but some of the lumps are quite large and hard as rocks. Maybe it's because of the heat, but I if I wanted rocks, I would buy rocks. But I've found that the generic store brand - which is cane sugar - works just fine.
post #18 of 42
[quote="cheatize"]Milk, butter, eggs, flour, powdered sugar, and vanilla from Aldi all work fine for me. The only difference I have found in Aldi brand butter and Land o Lakes is that the name brand is lighter in color. I used to use Aldi shortening but it's lighter now and doesn't work as well for me. Instead I buy a big can (bigger than normal size) of Crisco from Walmart for 10 bucks.[/quote]

I thumbs_up.gif Aldi. I don't think our budget would survive without them. I have always bought my shortening in 50 pound blocks from Dawn. Now that I'm not baking as much, I'm not sure what I'll do. Maybe portion and freeze it, because it's good stuff.

I froze cake batter on the recommendation of seemingly everyone on here. AWESOME! I think I prefer using frozen cake batter for cupcakes. It's still barely scoopable and bakes up beautifully.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #19 of 42
Dominos brand and may others use animal ingredients to achieve their nice white color. My sister has a very bad allergic reaction to soy-almost every single product has some type of soy in it. Back to topic, butters are a hit or miss for me. I rarely need plugra type butter but find this type is the best for some pastries and usually stick to trusted name brands for butter in cakes except for one supermarket brand that is cheaper and superior to name brands.
post #20 of 42
I used Imperial margarine for baking for many years. Recently my recipes quit working as well as they used to. I read the box and noticed that they had decreased the oil content to 53%. Less oil = more water, which is probably why my cookies were flatter and less crisp than they used to be.

About the powdered sugar, not all store brands are equal. Where I live, HEB has some pretty gross generic products and I don't use any of their generics. I used to use Walmart powdered sugar, but got a couple of bags with a really nasty chemical taste. Since I don't usually taste my icings and I don't want to have to taste test them, I quit using Walmart sugar.
post #21 of 42
Quote:
Originally Posted by carmijok

Quote:
Originally Posted by Bridgette1129

Quote:
Originally Posted by leah_s

I like Imperial for baking and I use Aldi powdered sugar ALL THE TIME. It's fine.



We have a Kroger chain here called Fred Meyer and I use their powdered sugar with no issues. It's "powdered sugar and cornstarch" for the ingredients, just like C&H.



If it doesn't say CANE sugar then it's not the same. C&H is pure cane sugar and others that don't specify often use beet sugar.



Sorry that's what I meant. I thought it said cane sugar when I posted that and now I can't remember... But I haven't had any issues using it and it's what I mostly use. In frosting and marshmallow fondant.
Started my business legally February 2012! Commercial kitchen and all!
Reply
Started my business legally February 2012! Commercial kitchen and all!
Reply
post #22 of 42
Quote:
Originally Posted by jason_kraft

Quote:
Originally Posted by BizCoCos

I was a vegetarian and this is how i found out about my previous beloved jello, lol.


Just about all cane sugar is processed using the charred bones of animals as a decolorizing agent, many vegans (and some vegetarians) prefer beet sugar for this reason.



I think they're referring to the fact that gelatin (in Jell-o) is derived from the collagen inside animals' skin and bones.
Started my business legally February 2012! Commercial kitchen and all!
Reply
Started my business legally February 2012! Commercial kitchen and all!
Reply
post #23 of 42
In case it is relevant to anyone, I found the Wegmans dark brown sugar to be really bad. And seemed to get hard overnight. Had no problems with the brand name, so I will never use the Wegmans brown sugar again.
post #24 of 42
I also started making my own vanilla - I figured out the cost of me buying regular bottles vs. the amount I made (won't be ready for 2 more months) but I will have made about $500 worth of real vanilla for only $70. And I know that it's pure vanilla -vodka and vanilla beans! Also I will start buying in bulk this weekend-getting a membersip from BJ's or Sams after I check both out.
I've learned so much from my mistakes..... I'm thinking of making a few more!
Reply
I've learned so much from my mistakes..... I'm thinking of making a few more!
Reply
post #25 of 42
Quote:
Originally Posted by Debbye27

I also started making my own vanilla - I figured out the cost of me buying regular bottles vs. the amount I made (won't be ready for 2 more months) but I will have made about $500 worth of real vanilla for only $70.


Is that $500 figure based on the price of vanilla at the grocery store or at a bulk/restaurant supply store?
post #26 of 42
I'm one of the people that does not use any cheaper brand alternatives for my cakes. In fact, I can't think of a single thing I get for my cakes that is generic or the store brand. I notice the difference in taste if not quality or consistency in my stuff. It was something I learned very early on.

Restaurant suppliers and wholesale food distributors are the key to keeping your costs low without sacrificing quality. I get Nielson Massey VPB, 32oz for $20. It normally sells at 4 oz for $12. That's just one example.
post #27 of 42
Jason, that would be for the grocery store....I haven't bought it anywhere else yet, I will be checking out prices at Sams and BJ's. But I've been buying vanilla at either the grocery store or Joanne's for about $7-12 dollars.
I've learned so much from my mistakes..... I'm thinking of making a few more!
Reply
I've learned so much from my mistakes..... I'm thinking of making a few more!
Reply
post #28 of 42
Quote:
Originally Posted by Debbye27

Jason, that would be for the grocery store....I haven't bought it anywhere else yet, I will be checking out prices at Sams and BJ's. But I've been buying vanilla at either the grocery store or Joanne's for about $7-12 dollars.


As FromScratchSF posted above there is a huge differential in unit price of extracts between the grocery store and bulk retailers, so I wouldn't be surprised if the price advantage of making your own vanilla disappears when you compare it with the bulk price of the extract.
post #29 of 42
I use store brand for most of my baking here its either price chopper or shop rite. One thing I have found is that when I make icing I make sure to use all the same brand of butter and vanilla to keep the color consistant. Vanilla I buy by the quart from the local restaurant supply store last time I purchased it cost just under $20 for pure vanilla
post #30 of 42
Home made vanilla still beats suppliers. Using estimates that are conservative, a 1.75 liter bottle of vodka is $15. For $30, shipped I received at least enough vanilla beans to make 8-10 batches of 40 ounce bottles of vanilla(probably a lot more). Breaking it down, The 40 ounce bottle costs less than $14. That is $.35 per ounce. The quart at $20 is $.63 per ounce. And the home made stuff is great.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Cheap alternatives at the grocery store?