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Cake mix versus made from scratch - Page 2

post #16 of 41
When I first started decorating I used a mix, but no one ate it but family. This was only until I could find a good scratch recipe . Now that I have one I would never go back to a mix.
post #17 of 41
When I first started my business I started with mix then I started using the WASC recipe. I kept telling my husband and mom that I couldn't bake from scratch bc people didn't like it that much bc it was dry. When I moved the market was so saturated that I had to do something to stand out. I started baking from scratch and I'm not perfect. My red velvet, and chocolate, and lemon are perfect. My coconut still drops in the center and the yellow pulls a way from the liners. I'm not perfect but let me tell you customers know the difference and they appreciate it!!! I will never go back to mix bc now that I know how to bake from scratch I won't do it any other way. I'm not snotty about it though bc if I went to someones event and they served me a box cake mix I would eat it and shut up. I'm not rude. Personally I would rather have a good tasting box mix rather than a dry, tasteless scratch cake any day.
post #18 of 41
I love baking from scratch. Can't compare scratch to box. icon_smile.gif
post #19 of 41
I bake entirely from scratch too. I know there are many cake decorators who use a mix (or a doctored mix) but I can always tell a mix cake, even a doctored one. Years ago I used mixes, but then I started to feel like I was cheating when people started paying me for the cakes. Also, I felt like scratch baking is a kind of dying art form and I was determined to learn it. Now I will not go back.

It can take many tries to find recipes you are happy with. I had the same problem with dryness, but I kept trying new recipes and found ones I love. I also got an oven thermometer and I check the temp every time I bake. I am careful when I measure my flour (I spoon it into the cup measure then level it, instead of the ol' "dip 'n' sweep method, or I measure it by volume). Lastly, I am careful to watch the time when baking.

If you need some good recipes, I have a scratch-baking blog you can check out: www.bakeoutsidethebox.blogspot.com
post #20 of 41
I feel like it's a dying art too. But with boutique bakeries making a comeback, the trend looks like scratch will be making headway in the market. Look at the market makeup in bigger cities. Not onlt cakes and cupcakes, but many specialty shops, like macarons and whoopies, are also scratch.

The issue with the scratch bakeries is that on small items, the cost isn't that much higher for a gourmet treat.

I'm usually quick to offer a recipe or baking tip to anyone deciding to make the plunge to learn to bake from scratch. We need more converts.
post #21 of 41
I teach baking and the past couple of years there's been a stronger interest in learning how to bake from scratch.

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post #22 of 41
I started as a box mix baker. Then I tried to doctor mixes. They were much better than straight up mixes. Then I tried the WASC. It had the consistency and taste of cornbread when I finished. Thinking it was me, I tried it again with similar results.

I was enlightened when I found some old family recipes and tried them out. I am now completely scratch, including fondant (unless I need black or red). The taste was so much better to me, and I am quite the geek and enjoy all the scientific learning that goes with scratch baking!

There are times when I think I can help. Other times I think, given an already shallow gene pool, I am doing more for humanity by just letting go...

 

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There are times when I think I can help. Other times I think, given an already shallow gene pool, I am doing more for humanity by just letting go...

 

www.brendabakes.com

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post #23 of 41
I haven't sold any of my cakes. I just bake for my family. I started out using box mixes with extenders. I had, at one point, really loved the WASC. The last time I made any cake from a box mix it came out awful. Now I'm baking from scratch only. I love the results!
post #24 of 41
Again? OK - - -

Like leah_s, I started baking as soon as my mother would let me near the stove. I grew up baking from scratch - - mixes just weren't part of the equation. I was baking authentic desserts for my French class in high school - - no big deal.

Turns out I have a talent for baking and that's something that can't be taught. Skill, on the other hand, is something developed over time. I learned the science of baking long after I had my own techniques and recipes mastered. I've been working on developing my decorating skill for the last 12-14 years. I don't have the talent for it, so it has been work.

Now I bake both ways - from scratch and using doctored mixes - depending on the situation. I have no problem with anyone who prefers one over the other. What I do have a problem with is the arrogance and outright condescension displayed on both sides in these forums. That's what gets everybody's knickers in a twist.

The end goal should be happy customers and profitable businesses - isn't that what we want? The path each of us takes to that goal is determined by many factors that others will never know. Each of us has different strengths, and we bring them here to share and help each other.

Now - - what is the topic for the next sermon?
post #25 of 41
I am a scratch baker, however, nicely said, jgifford.
post #26 of 41
What I like about scratch baking over mixes is that I have complete control over all the ingredients. I can alter the recipe to make it gluten free or sugar free. I also like that scratch cakes don't have preservatives or artificial ingredients. Scratch cake recipes made with vegetable oil are moister in my opinion than those made with butter. It took me many years to find a really good WASC and a basic butter cake recipe that had both a nice texture and flavor. I used doctored cakes mixes until I found scratch recipes that I really liked. Is one really better than the other? Taste is very subjective and if you have better results using a boxed cake mix then use what works for you.
post #27 of 41
You all just don't know how awesome this forum is! I LOVE it when you get on your soapboxes about an issue you feel strongly about. I can read it, let the info (or opinion) sink in, and then take it or leave it. I can't wait to try some scratch recipies as I've been a box mix baker for family only. I am so ready to try new things and have fun in the kitchen. I wish I could have a master cake-baker/decorator by my side to teach me new tricks, but alas, that will never happen. in the mean time, this board provides me with the information I need to help myself.
Thanks!
post #28 of 41
Ahhh... if only everyone was like you rockinbobbin (love the name btw). And I mean that with 100% sincerity.
post #29 of 41
Always from scratch. I know a lot of people who LOVE the taste of box mix cakes, but I can't stand it.
post #30 of 41
Rockinbobbin, you are wrong about someone beside you. If you need a flavor, start a thread stating that you are looking for scratch only recipes. We will provide some. Find one you like and we will help you through it, even if you have to make it a few times.

You are in the right place to get a free scratch baking education with many teachers ready to help.

My pm box is full of success stories from people who thought they couldn't do it.
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