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Cake mix that is closest to home made

post #1 of 47
Thread Starter 

Which cake mix do you think taste close to home made?

 

I have someone who is telling me that cake mixes are chemical concotions, I want to give her a slice of cake from a mix to see if she can really tell the difference.

post #2 of 47

I have used Pillsbury and Ducan Hines but instead of water I use milk and put some van. and almond flavoring in and people love them.
 

post #3 of 47

I was once told by a pastry chef/cake decorator that Betty Crocker was the closest to scratch.  So, if I'm using a mix, that's the only one I'll use (often doctored somewhat).

 

It really is personal taste.  There's lots of different brands out there, and a variety of flavours within those brands. Some won't touch 'em; others use them exclusively.

post #4 of 47

When I started I used mixes and only BC, straight as the directions give you.  On this site I learned to doctor them up.  For the longest time I didn't notice any difference but others around me did.  Everyone thought I started baking from scratch.

 

Yesterday I make a cake and did not dr it up.  Wow... did I notice the difference.  I won't be doing that anymore.  The cake was so bland and way to soft.

Virginia 323.253.8213
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Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
Reply
post #5 of 47

London, you could tell them that *everything* is a chemical concoction, including humans.  icon_biggrin.gif  That said, I can taste the stabilizers/preservatives and whatnot, particularly artificial flavors like synthetic vanillin--yuk!  My SIL thought I was being "cake snobby" and has tried the can-you-tell-the-difference test several times with me, including the time she tried it with both of them being boxed mixes--I'm 5 for 5.  Your friend could be being a "cake snob" or they could just have hyper tastebuds like mine.  

post #6 of 47
I understand that they may taste the same or may be better for some people. However they are still filled with chemicals and you can't deny that. The chemicals is what makes them last for ages and the reason why you can just add milk or water and you have a cake. I Have nothing against people using them, whatever floats your boat. Just thought I'll mention that icon_smile.gif
post #7 of 47
Try the WASC cake recipe which is a doctored cake mix. It is very good. Recipe is here on CC.

http://cakecentral.com/recipe/white-almond-sour-cream-cake-wasc
post #8 of 47

I totally can tell the difference between a scratch cake and a box cake. It truly is a chemical concoction!

post #9 of 47

If you want a cake that tastes like scratch, learn to bake from scratch.  It just isn't hard.  I learned in 4H at age 9.

Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #10 of 47
Quote:
Originally Posted by leah_s View Post

If you want a cake that tastes like scratch, learn to bake from scratch.  It just isn't hard.  I learned in 4H at age 9.


Yesssss.....
post #11 of 47
Quote:
Originally Posted by leah_s View Post

If you want a cake that tastes like scratch, learn to bake from scratch.  It just isn't hard.  I learned in 4H at age 9.

I know in the UK we aren't as used to using box mixes....but...why is it so daunting for some people to mix flour, margarine, sugar and eggs in equal amounts and then placing this mixture in an oven for up to an hour?

I have never tried baking a box mix, and never knowingly eaten one so I can't make a judgement as to how they taste.

Although I always make my own shortcrust pastry (for apple and mince pies) my Mother in law doesn't think twice about using ready made pastry...and SHE bakes a better scratch cake than me!!!!

post #12 of 47
Quote:
Originally Posted by Spireite View Post

I know in the UK we aren't as used to using box mixes....but...why is it so daunting for some people to mix flour, margarine, sugar and eggs in equal amounts and then placing this mixture in an oven for up to an hour?

I have never tried baking a box mix, and never knowingly eaten one so I can't make a judgement as to how they taste.

Although I always make my own shortcrust pastry (for apple and mince pies) my Mother in law doesn't think twice about using ready made pastry...and SHE bakes a better scratch cake than me!!!!

I agree, box mixes are something you give the kids to play with on a rainy day.

post #13 of 47
I know when I've eaten box cake because vanillin gives me reflux for a week. Ugh. If anyone is under the delusion that box mix isn't a chemical concoction, take a look at the ingredients list. It is what it is, certainly there is a place for it, it's just not my kitchen.
elsewhere.
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elsewhere.
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post #14 of 47
Quote:
Originally Posted by Spireite View Post

I know in the UK we aren't as used to using box mixes....but...why is it so daunting for some people to mix flour, margarine, sugar and eggs in equal amounts and then placing this mixture in an oven for up to an hour?

I have never tried baking a box mix, and never knowingly eaten one so I can't make a judgement as to how they taste.

Although I always make my own shortcrust pastry (for apple and mince pies) my Mother in law doesn't think twice about using ready made pastry...and SHE bakes a better scratch cake than me!!!!

Ewww margarine?? 

I started using the doctored mixes but  to me, I just wasn't a REAL baker/decorator, so i searched and searched and searched for good scratch recipes and edited them to the way they suit me and my customers. I'm now a 100% scratch baker and honestly nothing makes me prouder to say all my cakes are made from scratch :) 

 

oh yeah and to answer the ops question I used to love dh french vanilla box mixes for vanilla cakes. Idk about chocolate i always made that one from scratch. hth

24 years old, Mom to no one and damn proud of it lol. 
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24 years old, Mom to no one and damn proud of it lol. 
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post #15 of 47

I follow Paula Dean's advice - use a good box mix add milk instead of water, butter instead of oil and 4 eggs instead of 3.  She also adds a teaspoon of vanilla

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