Cake Central › Cake Forums › Cake Talk › Cake Decorating › Box or scratch????
New Posts  All Forums:Forum Nav:

Box or scratch????

post #1 of 23
Thread Starter 

Okay I ask my husband this question constantly and he says it doesn't matter...whichever tastes good. I've been doing cakes for almost a year now. I took the Wilton courses so I could learn about the cake decorating world and to make my sons' birthday cakes. I've since stayed fairly busy getting orders for cakes from others. Now I am in no-ways "professional" at this or do I ever claim to be. I have a full time job and as I mentioned, 2 kids so free time doesn't come often :) I tend to use box mixes for my cakes. I know they will taste great and I don't have to stress over it - I do enough of that for the decoration portion. I have tried some scratch cakes, but I feel like they come out okay but very thick and dense tasting. Maybe its just me. Now I will add that I make my frostings, fillings, and majority of my fondant homemade. So I guess my question is can it be okay to use box mixes?

post #2 of 23

You will get a variety of answers.  It is all personal opinion.

 

I personally love both.  I prefer the WASC cake recipe, which uses a box mix, for any cake that I decorate.  You are pretty much guaranteed the same taste every time and the cake stays fresher longer because of the preservatives.  This gives me time to bake on Wed or Thurs, decorate the next day for a Saturday or Sunday cake.

 

On the other hand, I love my scratch cake recipes, such as Banana Cake, Butter Pecan Cake, Red Velvet Cake, etc.

post #3 of 23
There are lots of pros on here who run very successful cake businesses selling cakes that were made with a box mix, so long as you don't try to pass it off as being made from scratch then it's completely up to you.

I personally make all my cakes from scratch but I've been doing it since I was a child and there's an ingredient in box mixes which aggravates my throat so they don't work for me.
elsewhere.
Reply
elsewhere.
Reply
post #4 of 23
Quote:
Originally Posted by ehhicks View Post my question is can it be okay to use box mixes?

 YES! YES! YES! 

VISIT US at BAKINGFIX

 

             Bookshelf    Consulting    Classes    Blog    Facebook  

    

 

 

Reply

VISIT US at BAKINGFIX

 

             Bookshelf    Consulting    Classes    Blog    Facebook  

    

 

 

Reply
post #5 of 23

YES!

VISIT US at BAKINGFIX

 

             Bookshelf    Consulting    Classes    Blog    Facebook  

    

 

 

Reply

VISIT US at BAKINGFIX

 

             Bookshelf    Consulting    Classes    Blog    Facebook  

    

 

 

Reply
post #6 of 23
Trader Joe's has an AMAZING boxed chocolate cake mix - its in a pink striped box. I use it all the time.
post #7 of 23
Quote:
Originally Posted by darkchocolate View Post

You will get a variety of answers.  It is all personal opinion.

 

I personally love both.  I prefer the WASC cake recipe, which uses a box mix, for any cake that I decorate.  You are pretty much guaranteed the same taste every time and the cake stays fresher longer because of the preservatives.  This gives me time to bake on Wed or Thurs, decorate the next day for a Saturday or Sunday cake.

 

On the other hand, I love my scratch cake recipes, such as Banana Cake, Butter Pecan Cake, Red Velvet Cake, etc.

 

As a scratch baker, I don't understand this reasoning.  If I make a scratch cake the right way (follow the recipe and measure ingredients carefully) I am also guaranteed the same taste every time (don't the scratch recipes you love taste the same every time?), and I really don't see how a bunch of chemical preservatives could possibly be a selling point.  Is this what you tell people who ask you for a cake?  And if you are offering a kicked up box mix with extenders, you aren't actually offering a box mix, but a hybrid of the two that uses the box mix as an ingredient.  If that is the case, you can't claim that box itself is better.  If the box really was better you would be using it 'as is'. 

 

This is not to say that box baking is not real baking, because it certainly is.  It is just to say that the reasons usually given for using box don't make sense to me.  Convenience, yes.  You like the flavor, your clients like the flavor, yes.  Same results every time, not so much. 

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
post #8 of 23

And to answer the OPs question. . . YES.

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
post #9 of 23
Quote:
Originally Posted by cakeyouverymuch View Post

 

As a scratch baker, I don't understand this reasoning.  If I make a scratch cake the right way (follow the recipe and measure ingredients carefully) I am also guaranteed the same taste every time (don't the scratch recipes you love taste the same every time?), and I really don't see how a bunch of chemical preservatives could possibly be a selling point.  Is this what you tell people who ask you for a cake?  And if you are offering a kicked up box mix with extenders, you aren't actually offering a box mix, but a hybrid of the two that uses the box mix as an ingredient.  If that is the case, you can't claim that box itself is better.  If the box really was better you would be using it 'as is'. 

 

This is not to say that box baking is not real baking, because it certainly is.  It is just to say that the reasons usually given for using box don't make sense to me.  Convenience, yes.  You like the flavor, your clients like the flavor, yes.  Same results every time, not so much. 

I never said on this forum or to the people I bake for, that I bake from scratch for my decorated cakes.  I am not a business, so I have never had to make a "selling point".  I bake for my family and friends (get togethers, potlucks, etc.)  My family and friends love both my decorated cakes and my scratch cakes that I don't decorate-no need to, not the type of cake I would decorate.

 

As I said earlier, the OP will get a variety of answers.  I also stated what I posted was my opinion and I still stand by that.

 

The taste may not vary as much with, scratch versus doctored mixes, but I have consistence results when I used a doctored mix for "freshness" due to the preservatives.

 

I have also had consistent results with an undoctored - box mix only cake.  I have many different recipes that my family and friends like.

post #10 of 23
Quote:
Originally Posted by darkchocolate View Post

The taste may not vary as much with, scratch versus doctored mixes, but I have consistence results when I used a doctored mix for "freshness" due to the preservatives.

The preservatives in box mixes are to extend the shelf life of the mix throughout the supply chain, they don't affect the consistency or freshness of the final product. Consistency is a function of your baking process. Using a box mix does remove one preparation step from your process, but if you are able to put together a mix from scratch the same way each time you should not have any issues.

You can extend the shelf life of most cakes that are still in progress by freezing them.
post #11 of 23

Well, not to give your DH a big head, or anything, but HE'S RIGHT.  If you like it, he likes it, and the people eating it like it, THEN IT'S RIGHT.  Don't stress over it.

post #12 of 23
Thread Starter 

Thanks for the thoughts everyone. But what is "DH" - sorry I'm not familiar with all the acronyms up here :)

I do appreciate all the comments - To me the box cakes taste great and I never pass them off as anything else. I feel like if I know they'll taste good why not and then I can work to make sure it looks good as well.

post #13 of 23
Dear husband or Duncan Hines, depending on the context!
elsewhere.
Reply
elsewhere.
Reply
post #14 of 23
Thread Starter 

Okay thanks!!! ~ On another note - I know that some people freeze their cake layers for later use - has anyone ever done this with cupcakes and if so whats the best way to do that?

post #15 of 23
I bake from scratch but use a premade bought fondant...each to their own.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Box or scratch????