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No one Yet knows the difference between Store box mix and scratch cakes, Why Bother? - Page 7

post #91 of 183
Quote:
Originally Posted by ivenusca View Post

Pleeeaaaase.   You think you are better people because you are making a cake from scratch instead of the box mix.   You are not.  Your mom made it from a box!  Some people make it from a box, some people make it from scratch. It's the same **** made of  flower and sugar.  Chemicals or or not, cake is bad for you.  Smart people make it from a box, because it's easier.  If you have no life, knock yourselves out, and make it from scratch.  You want to believe you are better than the rest of the millions of others, but you are not.  Same  thing. Get over yourselves.  This discussion is useless.  Get a life.  

Pleeeeeease you are trying to say you're better because you bake from a box, which, fyi, my mother never did. Actually she never baked a cake in her life, but my dear grandmother took the utmost pride in baking me a beautiful cake from scratch for my birthday every year, a skill she was glad to pass on to me.

Although I've lived in the US for almost 7 years and will become an American myself next year, I have to say that the state of food in this country is shocking. The jokes people make outside of this country about how fake our food is are almost all true sadly. Most people here probably did grow up eating box cake, but that doesn't mean they can't appreciate a well made scratch cake.
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post #92 of 183
Quote:
Originally Posted by BatterUpCake View Post

Quote:
Originally Posted by Annabakescakes View Post

Methinks someone is a wee bit sensitive about box cakes.... FYI, it is made of flour, NOT flower. 

Made from flowers AND love!

That makes me cringe! I can't stand the thought of "love" in a cake. SO unsanitary! You may as well tell me you spit in it. It is the exact same shudder goes through me. 

Quote:
Originally Posted by BatterUpCake View Post

Quote:
Originally Posted by Annabakescakes View Post

 

And I would love burned french cut green beans from a can, S**t on a shingle, burned on the outside- raw on the inside meatloaf patties, runny scrambled eggs with brown spots, flat greasy pancakes, boiled okra (gritty and slimy), and stuffed green peppers. And half cooked rice that still manages to be gummy! 

 

BTW, our fish sticks were finger shaped, with tons of the gross looking brown and silver parts inside...

Wow Anna...how do you burn canned green beans? lol And those meatloaf patties were not raw. We fancy folks call that medium rare...lol. I was not talking about fish sticks. Those we baked in the oven until they were rock hard. These fish are triangle shaped like Long John Silvers fish. Basically fish sticks on steroids.

 

It seems to me everyone here that bakes from scratch is saying to each their own. Not sure why someone is throwing a sh#t fit

Ask my mom! And she would make chicken tenders soaked in raspberry dressing from Amway. They were grey and tasteless. With raspberry pips all over them. Before that, they would be baked until every drop of moisture was evaporated out of them, and the ends turned clear. Our fish sticks were hard as a rock, too! The fluffy white would be dehydrated and gone, and the breading would be hollow with just the brown and silver parts of the fish left.  The woman cannot cook! (It is no wonder why I was so thin growing up, and became fat on my own cooking!)

Quote:
Originally Posted by as you wish View Post

This has become hilarious! I am only commenting here to subscribe to the thread; I don't want to miss any of this!

I know, right? I do that when I am on my mobile, as well! It is nice to be on the computer right now!

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #93 of 183
Quote:
Originally Posted by kikiandkyle View Post

Quote:
Originally Posted by ivenusca View Post

Pleeeaaaase.   You think you are better people because you are making a cake from scratch instead of the box mix.   You are not.  Your mom made it from a box!  Some people make it from a box, some people make it from scratch. It's the same **** made of  flower and sugar.  Chemicals or or not, cake is bad for you.  Smart people make it from a box, because it's easier.  If you have no life, knock yourselves out, and make it from scratch.  You want to believe you are better than the rest of the millions of others, but you are not.  Same  thing. Get over yourselves.  This discussion is useless.  Get a life.  

Pleeeeeease you are trying to say you're better because you bake from a box, which, fyi, my mother never did. Actually she never baked a cake in her life, but my dear grandmother took the utmost pride in baking me a beautiful cake from scratch for my birthday every year, a skill she was glad to pass on to me.

Although I've lived in the US for almost 7 years and will become an American myself next year, I have to say that the state of food in this country is shocking. The jokes people make outside of this country about how fake our food is are almost all true sadly. Most people here probably did grow up eating box cake, but that doesn't mean they can't appreciate a well made scratch cake.

That's the thing. I don't make one "well". Mine taste like flour. And even last Thursday, at a funeral luncheon, I was told wedding cake was always prettier than it tasted, and was always dry. The whole table of 8 agreed. (The young lady was marrying a day later and chose a "pot luck" dessert table (TACKY! to ask people to bring a dessert to your wedding imho)  Mine certainly aren't, and you have to be a complete screw-up to make a dry mix, lol. Those dry wedding cakes are coming from somewhere!! I suspect at least 1-2-3 in 10 of us make a dry cake, according to the odds, in my own wedding cake eating experiences. I have been to dozens of weddings, and have have good cake at about 6 of them, and of the 6, 5 of them were my cake being served.

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #94 of 183

Just curious- is it actually possible mess up a mix cake (by baking it correctly/following instructions)?

Not doctored or anything but straight from the box? Are they ever dry?

post #95 of 183
Quote:
Originally Posted by cakefat View Post

Just curious- is it actually possible mess up a mix cake (by baking it correctly/following instructions)?
Not doctored or anything but straight from the box? Are they ever dry?
I am very confident that I can indeed screw up anything. icon_smile.gif
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Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
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post #96 of 183
Quote:
Originally Posted by ivenusca View Post

Pleeeaaaase.   You think you are better people because you are making a cake from scratch instead of the box mix.   You are not.  Your mom made it from a box!  Some people make it from a box, some people make it from scratch. It's the same **** made of  flower and sugar.  Chemicals or or not, cake is bad for you.  Smart people make it from a box, because it's easier.  If you have no life, knock yourselves out, and make it from scratch.  You want to believe you are better than the rest of the millions of others, but you are not.  Same  thing. Get over yourselves.  This discussion is useless.  Get a life.  

It is so funny what people get upset about. You are being overly sensitive. No one knocked your precious box cakes. I have a life. A very happy and full one, but I prefer to make scratch. That way I know my ingredients and I  can make my own choices. I worked hard to find good recipes that worked, s yes I am proud of my cakes. 

post #97 of 183
Quote:
Originally Posted by Annabakescakes View Post

That makes me cringe! I can't stand the thought of "love" in a cake. SO unsanitary! You may as well tell me you spit in it. It is the exact same shudder goes through me. 

Ask my mom! And she would make chicken tenders soaked in raspberry dressing from Amway. They were grey and tasteless. With raspberry pips all over them. Before that, they would be baked until every drop of moisture was evaporated out of them, and the ends turned clear. Our fish sticks were hard as a rock, too! The fluffy white would be dehydrated and gone, and the breading would be hollow with just the brown and silver parts of the fish left.  The woman cannot cook! (It is no wonder why I was so thin growing up, and became fat on my own cooking!)

I know, right? I do that when I am on my mobile, as well! It is nice to be on the computer right now!

I almost spit out my water at the screen!! You guys are hilarious.

post #98 of 183
Hi there, I have been following this thread with interest. I am from the UK and have always baked 'from scratch'. In fact I didn't even know there was such a thing as box mix or the term 'from scratch' until I joined CC!
My Nanna was a pastry chef, my cousin is a head chef and my Mum and two aunts are keen bakers and decorators, so I guess the skills have just been handed down and maybe this is the reason I've not been exposed to the concept of using box mix? But all of my friends bake from scratch too so it could be a UK thing.

I'd like to ask a question about box mix. What is it about box mix that makes it quicker to do? I've done some googling and it seems you still have to add extra ingredients to it - is that right? It only takes me a few minutes to weigh out my ingredients when I make a cake, so I'm wondering where the time saving comes in?

This is a genuine question, I've never tried box mix so can't pass comment on whether that or scratch tastes best. Thank you icon_smile.gif
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post #99 of 183
Quote:
Originally Posted by lindseyjhills View Post

Hi there, I have been following this thread with interest. I am from the UK and have always baked 'from scratch'. In fact I didn't even know there was such a thing as box mix or the term 'from scratch' until I joined CC!
My Nanna was a pastry chef, my cousin is a head chef and my Mum and two aunts are keen bakers and decorators, so I guess the skills have just been handed down and maybe this is the reason I've not been exposed to the concept of using box mix? But all of my friends bake from scratch too so it could be a UK thing.

I'd like to ask a question about box mix. What is it about box mix that makes it quicker to do? I've done some googling and it seems you still have to add extra ingredients to it - is that right? It only takes me a few minutes to weigh out my ingredients when I make a cake, so I'm wondering where the time saving comes in?

This is a genuine question, I've never tried box mix so can't pass comment on whether that or scratch tastes best. Thank you icon_smile.gif

If you have been doing it a while, or know your recipe, there isn't much difference between the timing of the two. You do still have to add ingredients. Milk or water, eggs, and butter or oil. I think the big thing for most people, maybe I am wrong but this was it for me, is that it is more consistent. I used boxed until I found good scratch recipes that worked. There are so many horrible scratch recipes online and in cookbooks. If you come from a long line of scratch bakers, I guess most would probably either have recipes to pull from or would have an easier time weeding out the bad ones. 

post #100 of 183
The time to measure out your dry ingredients (sifting maybe?)and then the time to do a mixing method as opposed to the straight mixing method is the difference
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post #101 of 183
Quote:
Originally Posted by lindseyjhills View Post

Hi there, I have been following this thread with interest. I am from the UK and have always baked 'from scratch'. In fact I didn't even know there was such a thing as box mix or the term 'from scratch' until I joined CC!
My Nanna was a pastry chef, my cousin is a head chef and my Mum and two aunts are keen bakers and decorators, so I guess the skills have just been handed down and maybe this is the reason I've not been exposed to the concept of using box mix? But all of my friends bake from scratch too so it could be a UK thing.

I'd like to ask a question about box mix. What is it about box mix that makes it quicker to do? I've done some googling and it seems you still have to add extra ingredients to it - is that right? It only takes me a few minutes to weigh out my ingredients when I make a cake, so I'm wondering where the time saving comes in?

This is a genuine question, I've never tried box mix so can't pass comment on whether that or scratch tastes best. Thank you icon_smile.gif

Basically you take the box mix, and add the water, oil and eggs and mix for 2 minutes then bake. The cake comes out pretty consistently in terms of taste, texture and appearance every time, because they add some chemical components to ensure that.

It's purely an American phenomenon, I don't know what it is about cake making that causes American bakers so much distress, maybe it's the vast variations in climate that we have here. A recipe written for a Florida kitchen really might not work too well in an Arizona one I guess.
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post #102 of 183
Quote:
Originally Posted by Annabakescakes View Post

That's the thing. I don't make one "well". Mine taste like flour. And even last Thursday, at a funeral luncheon, I was told wedding cake was always prettier than it tasted, and was always dry. The whole table of 8 agreed. (The young lady was marrying a day later and chose a "pot luck" dessert table (TACKY! to ask people to bring a dessert to your wedding imho)  Mine certainly aren't, and you have to be a complete screw-up to make a dry mix, lol. Those dry wedding cakes are coming from somewhere!! I suspect at least 1-2-3 in 10 of us make a dry cake, according to the odds, in my own wedding cake eating experiences. I have been to dozens of weddings, and have have good cake at about 6 of them, and of the 6, 5 of them were my cake being served.

That doesn't mean you wouldn't like to eat a well made scratch cake though, just because you can't make one and haven't eaten one yet. Next time you're in town swing by and I'll hook you up icon_biggrin.gif.
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post #103 of 183
Quote:
Originally Posted by bct806 View Post

If you have been doing it a while, or know your recipe, there isn't much difference between the timing of the two. You do still have to add ingredients. Milk or water, eggs, and butter or oil. I think the big thing for most people, maybe I am wrong but this was it for me, is that it is more consistent. I used boxed until I found good scratch recipes that worked. There are so many horrible scratch recipes online and in cookbooks. If you come from a long line of scratch bakers, I guess most would probably either have recipes to pull from or would have an easier time weeding out the bad ones. 

Ah I see, so it's more about consistency than saving time. OK that makes sense, thank you (it was the 'not having a life' comment that threw me, I assumed they meant box mix took less time).

You're right, about 50% of my recipes are ones that have been passed down through the family, so I suppose I'm very lucky! The others are ones I've experimented with or invented myself. Testing and coming up with new recipes is part of the fun for me. I'm a bit of an oddball in that I love the science side as well as the artistic side. icon_smile.gif
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New to Cake Central, but have been baking from scratch and decorating for 20 years and running my business for 3 years.
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post #104 of 183

OK , in my defense...I have always stated that I use box mixes and that my costumer know this from the start and they are happy with the result...this does not mean I do not bake from scratch though...my daughter and I have  "bake nights" on Mondays and everything we do is from scratch...last week our recipe was great, this pass Monday we did a batter divided it into fourth and each 1/4 amount of batter was done with different variations of flavors..at the end of the day we decided we did not like any of it. So we will not be using this last recipe we came up with. ..yes I use box but my daughter is learning to bake from scratch...next week we will be baking a cake that will use coconut.  So please do not assume that because I use a box mixed doesn't mean I am not  "baking".  I always say it goes in the oven it's baking.

post #105 of 183

I was raised on cakes grandma made with a handful of this and a pinch of that. So I know what scratch cakes taste like vs box. I haven't liked the taste of box mix unless I only want something sweet while we're watching TV or cupcakes for the kidlet--until I came here and discovered the WASC cake. The taste of the ultimate wedding/birthday cake. Love it!!! I generally am baking a Hummingbird, Carrot, Italian Cream cake and there is not a box cake for those (except the Carrot and it's nasty). -

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