Cake Central › Cake Forums › Cake Talk › Cake Decorating › Cake mix versus from scratch
New Posts  All Forums:Forum Nav:

Cake mix versus from scratch - Page 2

post #16 of 33
Quote:
Originally Posted by Tessie2135 View Post
 

  How do you "from scratch" people prevent cakes from drying out?  I've browsed through the recipes on this website and use a sour cream based one when I do a cake from scratch.  Any advice?

 

 

Quote:
Originally Posted by jason_kraft View Post

For most scratch recipes, freezing the cake will maintain the taste and texture for quite a while.

 

Freezing is unnecessary. While people make all sorts of claims about how they make cakes "more moist," frankly I have never had a problem with dryness (only bake from scratch) and see no benefit from freezing other than time saving. When folks are saying "Wow this is so moist" or "Wow this is not dry at all" I see no reason to make them "more moist"--assuming that is possible. 

 

I also have never had problems with dryness even with multiple days of decorating.  Properly wrapped after baking and crumb coats and iced and if your recipe is good you really should not have much to worry about.

 

As to advice---use balanced recipes, don't over bake, consider using a simple syrup. There is plenty of information out there about what makes a properly balanced recipe. Cooks Illustrated, Alton Brown, BakeWise by Shirley Corriher are just a few of the places that discuss the optimization of recipes to produce particular results. There are also science of baking books one could read. 

 

If your cake is only lasting a day it could easily be over baked. I do not know what test you use for doneness, but if it is--when your tooth pick comes out clean, then your cake is already over baked and will only get worse as it cools.

 

Dry cakes can be moistened with a simple syrup. If you are a fan of the vanilla cake you refer to, a simple syrup will add moisture (as opposed to the debate about the impact of freezing) to your cake.

post #17 of 33
Thread Starter 
Thanks for the info. I will check out Alton brown. I have always been a fan. I do think I am overbaking as the top of the cake has browned a bit when it take it out. Which I was leaving it in cuz it was still jiggly which probably means I've filled my pan too full.
post #18 of 33
Quote:
Originally Posted by Tessie2135 View Post

Okay I did it! Froze a from scratch cake and took it out today and let it thaw for two hours and then decorated it. Fluffy and tasty! Worked out great for our 1 st anniversary! Thanks everyone!


@Tessie2135 ... what tip did you use to make those great ruffles?

Sharon Athanasiou, Not Your Average Cupcake, https://www.facebook.com/Notyouraveragecupcake
Reply
Sharon Athanasiou, Not Your Average Cupcake, https://www.facebook.com/Notyouraveragecupcake
Reply
post #19 of 33
Thread Starter 
Tip 104. Thick side against the cake
post #20 of 33

Thanks much for replying xx! @Tessie2135

Sharon Athanasiou, Not Your Average Cupcake, https://www.facebook.com/Notyouraveragecupcake
Reply
Sharon Athanasiou, Not Your Average Cupcake, https://www.facebook.com/Notyouraveragecupcake
Reply
post #21 of 33
Quote:
Originally Posted by enga View Post

Or you could do what my mom and grandma do............ you ready........ DUN DUN DUHHHHHHHHH!

Opt out the  oil, butter, sour cream, or buttermilk for........wait for it.......wait for it.... Apple sauce!

One of my aunts swears by using Miracle Whip to make hers moist vs my sister who uses Hellmann’s Mayonnaise. All three methods make for a delicious cake especially the chocolate ones. HTH icon_lol.gif

Lol Enga...! I laughed so hard at the Dun dun duuuuuhhh icon_biggrin.gif - and it made me think of the Kwanzaa cake ::eek!::

-

Happy Anniversary!!
"Everyday is someone's birthday"
Reply
"Everyday is someone's birthday"
Reply
post #22 of 33

Lol Enga...! I laughed so hard at the Dun dun duuuuuhhh icon_biggrin.gif - and it made me think of the Kwanzaa cake ::eek!::

 

 

http://www.salon.com/2010/12/26/sandra_lee_kwanzaa_cake_offensive/

 

Oh wow,  I don't know how to respond to this other than to say I'm very disappointed. SMH

post #23 of 33

The more I think about this video the angrier I get. I'm Black no I didn't say African America because I wasn't born in Africa. I don't celebrate Kwanzaa, heck I don't even celebrate Christmas. No hidden reason, I just the don't think I should empty my savings account to rush out and buy gifts that people probably don't appreciate anyway but that's just me.

 

Mean while, back at the ranch, this Sandra Lee chick.  My family roots go back to the south. If you are going to celebrate (African American) cakes or how we celebrate. show us some semi homemade classics like Caramel, Lady Baltimore, Lane, Hummingbird cakes, even a new take on sweet potato, yam or pecan pies. But don't make a mockery of it. It looks like she just threw some mess together and said Ta duh and there you have it! Who in the heck puts corn nuts, pumpkin seeds together with apple pie filling and angel food cake. Oh and lets not forget the cinnamon chocolate frosting. 0_o

 

I'm speechless, some body stick a fork in me and flip me over cuz I'm done!

 

* sorry for the rant OP

post #24 of 33
Thread Starter 
I'm not too ashamed to use a cake mix but I would be ashamed to make that Sandra lee cake. I can't believe how many times I've seen her whip out a pre made angel food cake and then slop something gross on it. I would be okay with the semi homemade if at least it was good recipes. If she really wanted to do kwanza she should have had a guest on the show to educate people about the holiday.
post #25 of 33
(And herself apparently).
elsewhere.
Reply
elsewhere.
Reply
post #26 of 33

Sandra Lee also made a Christmas cake that was heinous, didn't she?  Oh yes, she did:

 

http://www.youtube.com/watch?v=ce40YCHysVM

 

For future reference, pull your cakes when there are still moist crumbs sticking to the toothpick.  As a previous poster stated, if it comes out clean it's already overbaked.

post #27 of 33

this is difficult because i love my home baked cakes and so my family and friends. I bake a lot but when it comes to selling celebration cakes i use commercial cakes because of their shelf life. 

 

my limited mobility means that things just take longer - I love to take my time with decorating and a commercial cake allows me that time. I always buy from the same supplier and havn't had any complaints so far.

post #28 of 33
Thread Starter 

Good advice on the toothpick test.  I always heard it should come out clean.  It's time y'all know the truth about me.  I haven't been using the toothpick test.  I'm in an old apartment and I figured if I open the oven door it would let all that heat escape.  So I look in the window and stomp my foot on the ground and if it jiggles, I know its still batter under there.

 

Back to Sandra Lee.  She at least needs to give up doing cakes.  That Christmas cake is awful.  I love the way she justifies imperfections by saying its imperfect like a real tree.  I don't like her savory recipes either.  Everyone knows how to take a premade pizza crust with premade sauce and put toppings on there.  Just doesn't offer anything new.

post #29 of 33

Everybody has a way to tell if a cake is done, I was just trying to give Tessis a way to indicate when a cake is done. The term clean means not sticky or wet, if you look closely at the tooth pick when it pulls out clean there will be small crumbs on it. If a toothpick still has sticky crumbs stuck to it, it's still raw.  There are other ways like touching the center of the cake with your finger for a depression test if it sprigs back it done if it doesn't and leaves an indention it's not. I'm an old hat, I can tell when a cake is done by the smell same with anything I cook. Its called the Maillard reactions, a caramelized scent. I didn't know this was going to turn into a pissing contest. Which is quite funny if you think about it since I am a pastry chef. But hey, to each his own.

 

http://bakingbites.com/2012/10/how-to-test-a-cake-for-doneness-with-a-toothpick/

 

http://busycooks.about.com/od/howtobake/a/doneness.htm

 

 

 

post #30 of 33
Quote:
Originally Posted by AnnieCahill View Post
 

Sandra Lee also made a Christmas cake that was heinous, didn't she?  Oh yes, she did:

 

http://www.youtube.com/watch?v=ce40YCHysVM

 

For future reference, pull your cakes when there are still moist crumbs sticking to the toothpick.  As a previous poster stated, if it comes out clean it's already overbaked.


Yes, the Christmas cake was heinous but the "Kwanzaa cake" was her take on a African American celebration that did not include anything that they use to celebrate it with. It was an insult to it. Her "Christmas cake" didn't make front page news did it. Oh no, it didn't.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Cake mix versus from scratch