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Cake mix versus made from scratch - Page 3

post #31 of 41
Would anyone mind sharing a good scratch strawberry and vanilla recipe?? I use a box now but would love to bake more from scratch.
post #32 of 41

I WOULD LIKE TO HAVE A GOOD BASIC CAKE RECIPE

post #33 of 41
Quote:
Originally Posted by sdeldridge2 View Post

I WOULD LIKE TO HAVE A GOOD BASIC CAKE RECIPE


Try this white cake: http://iambaker.net/the-perfect-white-cake/

post #34 of 41

..........I WOULD LIKE TO HAVE A GOOD BASIC CAKE RECIPE.........

 

Try my *Original* WASC recipe posted in the recipe section of this site.  It is super great :)

post #35 of 41
Quote:
Originally Posted by Bridgette1129 View Post




This exactly. I hate the flavor of doctored mixes.

There is a lot more customization that you can do with scratch and for me, mixing all the ingredients is part of the fun. Yes it's more labor but not by much. I don't like chemicals and think we eat way too much processed food. *Steps off soapbox*
 
I totally agree!!! Making the cake taste & look great are what give me the satisfaction that I did a good job. I don't think I would get the same feeling knowing I doctored a box.. I have looked for different recipes online & even if it looks & sounds good but is a doctored up box I move on til I find what I am looking for in a scratch recipe.
post #36 of 41

ITS GREAT I TRIED THAT ONE THANKS.

post #37 of 41

I always bake from scratch. I used a box mix once when I tried out cake pops, but otherwise bake from scratch. Most people I know bake from scratch - in fact that term 'from scratch' is very much an American-ism I think, most people would just call it 'baking'.

post #38 of 41

I started out baking form scratch but then switched to WASC for most of my cakes because I love the texture, flavor and consistency....strawberry and my carrot cake have to be scratch. I recently tried a doctored strawberry and all I can say is YUCK. My roomie just got moved in her job to pastry chef and I loaned her my carrot cake recipe and it was a HUGE hit. I wish more people would order it. There are a lot of threads on this and some people get really upset over the topic. I say whatever works for you is the best way.

post #39 of 41

my favorites

 

 

WHITE

 

From ScratchSF A better white cake

 

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

 

 

 

YELLOW

 

Toba Garrett's Moist yellow cake

 

http://www.epicurious.com/recipes/food/printerfriendly/Moist-Yellow-Cake-109358  (made with whole fat bulgarian buttermilk)

 

 

 

CHOCOLATE

 

Deluxe Devil's food cake on the Softasilk box

 

http://www.pillsburybaking.com/recipes/details/3107  (made with Hershey's special dark cocoa)

 

 

 

STRAWBERRY

 

this is my own recipe, I have not included the directions since the mods delete those.  It is made by traditional creaming technique. Add the Jello at the beginning when creaming the butter and sugar.  Stir in the strawberries at the very end, including all the little powdery bits. PM me if you want the full recipe

 

 

 

INGREDIENTS

 

1 ¾  cups (12.25 oz) granulated sugar

¼ cup strawberry Jello  (dry mix)

1 cup (2 cubes, 8 oz) unsalted butter, room temperature

4 eggs

3 cups (10.5 oz) cake flour, sifted if measuring by volume

1 Tablespoon baking powder

¾ teaspoon salt

1 cup (8 ounces) whole milk, room temperature

1 Tablespoon vanilla extract

1 teaspoon strawberry extract

1 heaping cup freeze-dried strawberries

I'd rather be baking!
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I'd rather be baking!
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post #40 of 41
Kinda new here what does "WASC" mean? I have seen it a few times but cant figure out what it means. TIA
post #41 of 41

http://www.food.com/recipe/white-almond-sour-cream-wedding-cake-69630 You can make endless variations using flavored yogurt, coffee creamers, liqueurs, and starting with different flavored cake mixes 

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