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Scratch, WASC, Box

post #1 of 18
Thread Starter 
Which one of these methods gets the most WOW factor when you bake??? IMO, the only cake that needs to be made from scratch is pound. What are ur thoughts!
post #2 of 18
I only bake from scratch, and I always get asked "what did you do to this cake, it's so good"?

I've worked on my scratch recipes for a while, I think that between the scratch cakes and the European buttercreams, whipped ganache etc.. it sets my cakes apart, people are used to mass produced and boxed mixes, so these are standout treats. I am a serious hobby baker that doesn't mind having 5 separate recipes to create one cake, I actually enjoy the process.

I have personal reasons for avoiding mixes, I see no need for all of the additives in my foods. I do understand that others couldn't care less.
I have a scratch baking blog! www.bakingbetter.com
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I have a scratch baking blog! www.bakingbetter.com
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post #3 of 18
My *original* WASC recipe was designed to taste exactly like a scratch recipe without all the extra fuss and ingredients needed.
post #4 of 18
A while ago before I started baking from scratch exclusively, I made the wasc cake and it was good, but to me still tasted like a mix cake. The texture was excellent though. With all of the stuff you have to add to that recipe, I don't really see how it is much easier than scratch. Proper creaming is the only extra step, and that is made pretty effortless with a stand mixer. I will admit, starting with a mix makes for a more foolproof cake and I understand why people use it.
I have a scratch baking blog! www.bakingbetter.com
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I have a scratch baking blog! www.bakingbetter.com
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post #5 of 18
Thread Starter 
I have found that so many people don't know what a real homeade cake taste like anymore. So I feel like why bother...but with my whipping cream pound cake...it just can never be replaced with a box! But I love the WASC
post #6 of 18
Everyone's tastebuds have been dulled into enjoying box mix, so why bother making scratch cakes?

I can taste the difference! I only bake using butter that's been made from happy cows and flour milled by blind nuns and I can definietly taste the difference

People always say that my box mix cakes are the best cakes they've ever eaten, because I use love as the extra ingredient.

That's rubbish! People who can't taste the difference are philistines who have no class or sophistication.

Hold on - there's all sorts of people who don't have any money and can only afford to buy three tiered cakes for their kid's birthday if it's made of box mix.

No! we should educate everyone to enjoy scratch cakes and market them to rich people- won't someone think of the children?

But I don't like baking that much, and can't get good results using scratch cakes.

Well, you should learn about the science of baking like I did for the last 15 years.

There's a market for all kinds of cakes if you market yourself correctly.

Just don't lie about it if people ask if you bake from scratch!

Of course I wouldn't lie - why would you even suggest that?

I've been to bakeries where the cake was clearly from a mix, but I was told it was from scratch.

You scratch bakers are so snobby!

You mix bakers are so lazy!

Hey, didn't the OP just register, then start a thread about one of the most contentious topics on the forum? Troll! Troll!

I'm not a troll.

etc

etc

etc

Now everyone can go on with their day. icon_smile.gif [/b]
post #7 of 18
Mcaulir, I just spat coffee everywhere when I read your post thank you .

Incidently I bake from scratch , I do use eggs from happy chooks , I am really not sure about the cows or the nuns though.
post #8 of 18
Now I Feel inferiour! The flour that I use is milled by sighted nuns, and I thought that was good enough! I must seek better flour. icon_biggrin.gif
I have a scratch baking blog! www.bakingbetter.com
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I have a scratch baking blog! www.bakingbetter.com
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post #9 of 18
You won't believe the diffference! icon_wink.gif
post #10 of 18
too funny!! icon_lol.gif
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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post #11 of 18
OK, I love to make scratch cakes, but I have also enjoyed using the WASC recipe from here, and then doctoring it with different flavors. My questions is this, has anyone determined the amount of different ingredients in the BC cake mix? I know it has flour, sugar, baking powder, etc, but does anyone know how much of each? I like the fact that the WASC recipe makes more in my batch, in fact I love that. But if I could make the same kinds of cakes using an all scratch recipe instead of 1/2 and 1/2, then I would be very happy.

Any thoughts or ideas.

BTW, I've been purchasing all my eggs from these lake ducks we have all over the place out here in ND, they are everywhere!!
Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
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Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
Reply
post #12 of 18
Quote:
Originally Posted by mcaulir

Everyone's tastebuds have been dulled into enjoying box mix, so why bother making scratch cakes?

I can taste the difference! I only bake using butter that's been made from happy cows and flour milled by blind nuns and I can definietly taste the difference

People always say that my box mix cakes are the best cakes they've ever eaten, because I use love as the extra ingredient.

That's rubbish! People who can't taste the difference are philistines who have no class or sophistication.

Hold on - there's all sorts of people who don't have any money and can only afford to buy three tiered cakes for their kid's birthday if it's made of box mix.

No! we should educate everyone to enjoy scratch cakes and market them to rich people- won't someone think of the children?

But I don't like baking that much, and can't get good results using scratch cakes.

Well, you should learn about the science of baking like I did for the last 15 years.

There's a market for all kinds of cakes if you market yourself correctly.

Just don't lie about it if people ask if you bake from scratch!

Of course I wouldn't lie - why would you even suggest that?

I've been to bakeries where the cake was clearly from a mix, but I was told it was from scratch.

You scratch bakers are so snobby!

You mix bakers are so lazy!

Hey, didn't the OP just register, then start a thread about one of the most contentious topics on the forum? Troll! Troll!

I'm not a troll.

etc

etc

etc

Now everyone can go on with their day. icon_smile.gif [/b]



LMAO this is why I never indulge in these scratch-vs-box threads. Thanks for the laugh icon_smile.gif
post #13 of 18
You people are cracking me up! Good to know our little "baking family" has a great sense of humor!
post #14 of 18
Thread Starter 
I also wanted to add when I bake for an older crowd, they are very please with cakes from scratch....the younger crowd seem to enjoy the mix more......just my observations.
post #15 of 18
Thread Starter 
I also wanted to add when I bake for an older crowd, they are very please with cakes from scratch....the younger crowd seem to enjoy the mix more......just my observations.
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