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Sin or sinful????

post #1 of 23
Thread Starter 
How do you feel about box cake mixes??? Do you use them and if so, what are your favorite brands??
post #2 of 23
I don't and won't use a boxed mix.
post #3 of 23

I recently bought a box mix (I always bake from scratch so a deviation from normal for me) as I had bought this weird little oven for putting on the gas hotplates of the camping stove.  I didn't want to be carting a pile of stuff out to the bush until I saw how well it worked.  It worked O.K. but both hubby and I agreed that the Martha Stewart  box mix did not live up to the real thing, being rather tasteless.

post #4 of 23
That is so funny. Baking cakes on a camping trip!
post #5 of 23

I have brought cakes already made when we rent camping spaces but have never tried to make one while camping.   Since they decreased the baking amounts in mixed boxes I only bake from scratch!!! I used to love the white and devils food cake mixes before they downsized the box ingredients and once when I tried the new ones the cakes  did not bake up as high as they used to in the pans. I always had to add the cake extender and figured if I have to do that I might as well make the whole thing from scratch.

 

I read where some people who make from scratch will go ahead and measure their dry ingredients first and put in zip lock baggie a day or two in advance so when they go to make their cake all they do is dump the dry ingredients alternately after mixing eggs, butter or oil, milk, etc depending on what recipe you use. I have tried this before one time and it worked pretty good as a time saver and cake came out great.


Edited by remnant3333 - 8/5/13 at 6:11am
post #6 of 23

They sell Martha Stewart cake mixes in Australia? We don't have them here in the US I don't think!

 

I recently bought a Dr Oetker Organic cake mix that was pretty good. I'm in a very small rental for a couple of months until my new house is built so I don't have a lot of pantry space to spare, but I needed cake...

 

I will occasionally use a Duncan Hines mix if a friend has asked me for a very last minute cake (ie the party is in a couple of hours), I keep a box each of chocolate and red velvet in the cupboard for emergencies. I always have the ingredients on hand for a vanilla cake so I don't need a mix for that. 

elsewhere.
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elsewhere.
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post #7 of 23

The closest I've come to baking a cake from scratch was one occasion, when I was much younger, baking one from a long-lost recipe that was based on Bisquick.

 

On the other hand, the closest I've come to baking cookies from a mix was when I pored over a bunch of reconstructions of the old, long-discontinued, BC "Vienna Dream Bars" mix (the official recipe was never published), then came up with my own "Innsbruck Dream Bars" recipe as a slightly healthier (unless you're a DOG, because it calls for Macadamia nuts) alternative.

 

And on the third hand (if you're Lt. Arex, from Star Trek Animated), I've made gingerbread once or twice, entirely from scratch.

 

 

Quote:
I read where some people who make from scratch will go ahead and measure their dry ingredients first and put in zip lock baggie a day or two in advance so when they go to make their cake all they do is dump the dry ingredients alternately after mixing eggs, butter or oil, milk, etc depending on what recipe you use. I have tried this before one time and it worked pretty good as a time saver and cake came out great.

 

Supposedly, that's how Bisquick was invented (by a railroad dining car chef, no less).

 

Incidentally, (while this has absolutely nothing to do with cakes) I no more consider Mrs. Cubbison's various turkey stuffing products to be "mixes" than I would consider packaged croutons or Emeril's Italian-seasoned Panko, or any other packaged crumbs, whether made from regular bread or purpose-baked seasoned bread, to be "mixes": "Stove-Top" (tm) is a line of mixes; Mrs. Cubbison's products are a line of ingredients.


Edited by hbquikcomjamesl - 8/5/13 at 3:31pm

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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post #8 of 23

Aren't there currently about 5 active threads on this same subject?

post #9 of 23
Thread Starter 
Quote:
Originally Posted by BatterUpCake View Post

Aren't there currently about 5 active threads on this same subject?

Not sure if they're all active..I've been online most of the day and I've only seen 1 other post after mine. I've tried posting on "older" posts but it doesn't bump up. I was not aware of any newer than mine.
post #10 of 23
Thread Starter 
Tks CC..
post #11 of 23

Ok, maybe not 5 but there are 2 ongoing right now. 

 

1.  http://cakecentral.com/t/761922/no-one-yet-knows-the-difference-between-store-box-mix-and-scratch-cakes-why-bother

 

2. http://cakecentral.com/t/761485/box-mix-or-scratch-for-start-up-small-business

 

The deal is, do what you can do best. If you need a box to give you consistency..use it. If you like to bake from scratch..do it. If you want to doctor a mix..awesome.

Only you know your abilities and weaknesses, you have to make the decision based on what can give your client the best result. I cannot bake a stinkin' scratch peanut butter cake that holds up to stacking to save my life. It's delicious, but about every 3rd cake, it falls apart on me. SO yes, I use a box base for that cake so I get a consistent result. I have a freakishly awesome chocolate cake recipe that was my great-grandmother's. I've tweaked it for a few other recipes also (no I will not share icon_wink.gif).

But seriously, it doesn't matter how anyone else bakes.

Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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post #12 of 23
Use the tools and materials that enable you to do the best job. In the end, it's the results that count. Not ideology; not snob-appeal. Just results.

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #13 of 23

I have used boxed cakes before. Not anymore. Ever since I got my scratch recipes down pat, I have left them behind. I can taste the difference. That being said, I don't have anything against those that use boxed. To each their own. Some people can make them turn out quite well. It just isn't for me. You do what you feel is right and forget what everyone else says. (My personal philosophy in baking and life.) My one cake snob opinion...just say no to the strawberry boxed cake. I have never tasted one that was good and it is far too easy to use a boxed vanilla and make it strawberry with fresh ingredients. That is my opinion though and to each their own. 

post #14 of 23
Quote:
Originally Posted by bct806 View Post

I have used boxed cakes before. Not anymore. Ever since I got my scratch recipes down pat, I have left them behind. I can taste the difference. That being said, I don't have anything against those that use boxed. To each their own. Some people can make them turn out quite well. It just isn't for me. You do what you feel is right and forget what everyone else says. (My personal philosophy in baking and life.) My one cake snob opinion...just say no to the strawberry boxed cake. I have never tasted one that was good and it is far too easy to use a boxed vanilla and make it strawberry with fresh ingredients. That is my opinion though and to each their own. 

I'm not in on the debate, I couldn't care less right now, but for some reason, I am still reading.... ANYWAY, I have to agree with bct806 and everyone stepping away from the boxed strawberry. It is so awful, it is almost comical. I have people who want strawberry, and after trying 100 different recipes that were terrible, and refusing to use Jello, the cake would flop, and I would have a horrible thing that looked like a wet scab. Then I would go to Walmart, and have to use the mix, half and half with a white mix, and some sour cream, hating myself, and flinching when I handed the cake over. 
 
I mean to just take it off the menu, and I always steer people over to white cake with strawberry filling,
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 #15 of 23
I use to be a cake snob before I got into business. I don't use a box mix just because I don't. BUT. I changed my tune when I started working at a bakery that used a mix. I realized that consumers don't give a damn lol. They just want it to taste good. I think sometimes we cake decorators get caught up in industry standards. At the end of the day it's about making money if we are honest. So do whatever makes you successful
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