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Scratch, WASC, Box - Page 2

post #16 of 18
2/19/13 at 7:24pm

love the monologue and both points are valid. I am a box baker for 2 reasons. 1) it's what and most around me know. I'm in AZ. We don't have quaint bakeries we buy cakes from chain grocery stores so to go through the cost & effort of scratch has no real reason. 2) I admittedly don't know how to bake from scratch. I haven't found a scratch recipe that I like. The texture is nothing I'm used to and they are always dry and always inconsistant.

 

So am I wrong? Do scratch recipes always back firm & dry? What am I doing wrong? Bettey Crocker isn't high end but even that I can't seem to do.

 

Help, where do I learn how to bake from scratch? I would like to learn and be able to provide a better product for my loved ones.

 

Thank you,

Nani
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Nani
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post #17 of 18
2/19/13 at 8:01pm

Quote:

Originally Posted by sfandm View Post

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!!

Wow, do the ducks take cash or credit? And can they make change? icon_biggrin.gif

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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post #18 of 18
2/19/13 at 8:38pm

The only reason I would go box is for texture and moisture. In terms of flavor, scratch is almost always better. So far, neither has produced the ideal cake for me and I'm still searching for that holy grail.

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