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should I just give up? cant decorate if you cant bake. - Page 2

post #16 of 22
I like RLB's for bases too. They are easy to make your own if you understand the method. I have Rose's Heavenly Cakes. I read Cake Bible like a novel from the library, got familiar with her methods, and then bought RHC. I use her white chocolate cake as a base. Also, when researching recipes, I am confident about her ratios and can use them to adjust other recipes. I also love RHC because I am drawn to recipes that have multiple parts that make up the final cake.

If you want a simpler version to learn the science, I recommend Alton Brown's, I'm Just here For More Food. It reads and is illustrated like a high school science book and easily explains the science of baking and the whys behind the methods.
post #17 of 22
Whom are you cheating by using a box mix? As far as I'm concerned, the only ones you are cheating are the ones you guarantee completely from scratch but in reality you're using a mix.

Like a very wise woman once said, why do all the measuring, etc, when Betty and Duncan and the Pillsbury boy have already done it for you.

I have a couple great scratch cakes, but most of the time I use a mix. And nobody has cared.
post #18 of 22
Quote:
Originally Posted by Aimee17 View Post

Check out the chocolate mudcake recipe on CC by Pam - i use it all the time now - its so easy to make & delicious - i make it at the start of the week for delivery on the weekend. Very dense cake - i am no good with carving but she says its easy to carve. Good luck! icon_smile.gif
hi. Could I have a link to this recipe please? Me and mud cake have a bad history..
post #19 of 22
Quote:
Originally Posted by baking-mama View Post

hi. Could I have a link to this recipe please? Me and mud cake have a bad history..
This is the only recipe for a chocolate mud cake on here from pam so I'm assuming this is the one you are looking for

cakecentral.com/a/pams-chocolate-mudcake
post #20 of 22
I do not think its cheating to use box mixes. I use boxed mix and add my own flair. I do make my own filling frostinv and fondant from scratch though. So I figure if I use a box cake mix. Its not cheating. Ive never had a complaint. And its almost garaunteed good cake everytime. Which means a lot less waste of throwing out bad cakes. Also if you just don't have the knack. Partner with someone who does that doesn't enjoy the decorating part so much.
post #21 of 22

I don't think it's cheating so long as you are honest with your customers. It's only when you make out like they are baked from scratch that you are cheating. 

elsewhere.
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elsewhere.
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post #22 of 22

WASC recipes rock my world.  I am a convert.  My customers love the taste of my cakes.  I think the "American palate" is so used to the flavor of mixes that they cannot tell the difference.  I have tried many scratch recipes using correct measurements, e.t.c and have ended up wasting so many ingredients it's not even funny.  Don't give up.  For now, use mixes (WASC!!) , make some money from the mix cakes, and then experiment with the profits.  So, I am not a "real" baker by any means, but it doesn't affect my business one bit.  (Granted, it's a very small business...but still...)  I also find none of my customers even ask about my recipes or whether it's a mix or not, and my customers are highly educated (and relatively wealthy)...

My husband always says "don't ask...don't tell."

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