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Sin or sinful???? - Page 2

post #16 of 23
Thread Starter 
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. 


Lol!!icon_biggrin.gif
post #17 of 23
Thread Starter 
Quote:
Originally Posted by hbquikcomjamesl View Post

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.


Very well put!
post #18 of 23
Thread Starter 
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. 

We have the same philosophy, believe me!!icon_biggrin.gif I'm a pretty much a scratch baker but I would use a boxed if needed...just depends..but I promise never to make a boxed strawberry for anyone but me (I have to use the 1 in my pantry) lol!
Edited by soldiernurse - 8/6/13 at 2:31am
post #19 of 23

I will note that while my strawberry marble recipe does use McCormick imitation strawberry extract and red food coloring, there is (by weight) considerably more strawberry jam in the contrast batter than either of the artificial supplements. And when I make maple-cinnamon BC, I use farm-bottled Vermont Grade B, not imitation maple extract, nor Log Cabin.

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 #20 of 23

I use cake mixes when I have no time... but that is few and far between... I really perfer scratch baking and would not do it any other way because I know what is in my cakes.

post #21 of 23
Quote:
Originally Posted by soldiernurse View Post


We have the same philosophy, believe me!!icon_biggrin.gif I'm a pretty much a scratch baker but I would use a boxed if needed...just depends..but I promise never to make a boxed strawberry for anyone but me (I have to use the 1 in my pantry) lol!

Well as long as you promise to only make it for you and then never buy them again, I think I can deal with that. lol. icon_smile.gif

post #22 of 23

I use both. When I use a box mix I only use the WASC recipe. Use what you or your customers like. Other than that I don't really think it matters.

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

Well as long as you promise to only make it for you and then never buy them again, I think I can deal with that. lol. icon_smile.gif

 

 

I promise!!thumbs_up.gif

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