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Box or scratch???? - Page 2

post #16 of 23
Quote:
Originally Posted by ehhicks View Post

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?

This thread may help. http://cakecentral.com/t/763067/freezing-cupcakes#post_7437808

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post #17 of 23

I do not like box mixes so I haven`t used one in years...especially now with all the GMOs in everything that I like to limit my intake of, also not crazy about the amount of unidentifiable ingredients.  Personal choice here not a judgment.  

 

That aside, I use a scale to bake from scratch and have never had a problem with consistency -unless I was severely distracted in the middle of my mis en place- taste, texture, yield are all bang on.   I`ve had varying results (but nothing too noticeable) measuring by volume; it`s much more accurate by weight, and honestly much quicker!   Really, it takes me about 2 minutes tops to set up all I need to make a cake...I`d still be driving to the store for a box mix in that time :) 

And when I have a ton of stuff to do-like everything DIY for my kids parties- I bake the cakes a few days in advance, wrap them about 4 or 5 times and freeze them.  I have never had an issue with texture, dryness, or off flavours.  And on the upside my kitchen is clean when I have to decorate their cakes.   ...I imagine I would do the same with or without the box mix in those situations.   Its just madness otherwise.


NOOB question: WASC?

post #18 of 23
Quote:
Originally Posted by manicgeisha View Post

I do not like box mixes so I haven`t used one in years...especially now with all the GMOs in everything that I like to limit my intake of, also not crazy about the amount of unidentifiable ingredients.  Personal choice here not a judgment.  

 

That aside, I use a scale to bake from scratch and have never had a problem with consistency -unless I was severely distracted in the middle of my mis en place- taste, texture, yield are all bang on.   I`ve had varying results (but nothing too noticeable) measuring by volume; it`s much more accurate by weight, and honestly much quicker!   Really, it takes me about 2 minutes tops to set up all I need to make a cake...I`d still be driving to the store for a box mix in that time :) 

And when I have a ton of stuff to do-like everything DIY for my kids parties- I bake the cakes a few days in advance, wrap them about 4 or 5 times and freeze them.  I have never had an issue with texture, dryness, or off flavours.  And on the upside my kitchen is clean when I have to decorate their cakes.   ...I imagine I would do the same with or without the box mix in those situations.   Its just madness otherwise.


NOOB question: WASC?

WASC - White Almond Sour Cream Cake

http://cakecentral.com/a/white-almond-sour-cream-cake-wasc

 

http://cakecentral.com/a/the-original-wasc-cake-recipe

 

 

I have considered getting a scale, but then I don't know how to convert my tried and true scratch recipes to weight.

post #19 of 23
Quote:
Originally Posted by darkchocolate View Post

 

I have considered getting a scale, but then I don't know how to convert my tried and true scratch recipes to weight.

If your recipe calls for 1 cup flour, measure that amount. Place an empty bowl on scale, set scale to zero, add pre-measured flour, the weight is then how much you need for 1 cup of flour. My weight for 1 cup flour is 4.5 ounces, but you may find yours to be slightly different. The only thing that matters for your recipes, is how you measure out your ingredients. 

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post #20 of 23
Quote:
Originally Posted by MimiFix View Post

If your recipe calls for 1 cup flour, measure that amount. Place an empty bowl on scale, set scale to zero, add pre-measured flour, the weight is then how much you need for 1 cup of flour. My weight for 1 cup flour is 4.5 ounces, but you may find yours to be slightly different. The only thing that matters for your recipes, is how you measure out your ingredients. 

Thanks, Mimi

post #21 of 23

Dark chocolate- thanks!   I`m intrigued by WASC, or more how everyone raves about it :)

post #22 of 23

I've always thought that if you're going to go to all the trouble to make the WASC, you might as well bake from scratch.

post #23 of 23

If you or your family don't appreciate the taste difference in scratch baking and prefer the box/doctored box recipes, and you don't feel a personal challenge in mastering scratch baking--then box is what you should bake.  For me, I had some horrible scratch cakes when I first started baking regularly, and I stayed with doctored box mixes for the consistency and for the better quality than what I could produce.  But the baking of a perfect scratch cake (and having an arsenal of scratch recipes that were my very own) was a challenge that I wanted to tackle. So i had to practice and practice and practice. But I did it, and it was more than just making a recipe once. it is learning technique and the feel of the product. I truly see how a person can learn best by watching a mother or grandmother make a cake over and over and over again (my mom was a superfan of box mixes, so i didn't have much to go on!)

 

 I see that there are two parts of the craft of cake making: the baking and the decorating.  Some people only want to focus on the craft of one part of it, others enjoy the craft of both baking and of decorating. You should do what you find the most enjoyment with. 

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