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Help me out  

post #1 of 24
Thread Starter 

Hi, I am fairly new to cakes and I have a slew of questions. Please answer any that you can.

 

1. Is it cheaper to make cakes from scratch or buy them boxed? I read on a thread on this forum that it's cheaper from the box, but people that I know personally say otherwise.

 

2. I want to begin selling cakes eventually and to do that, would it be ok to use the ones in the box or should I make from scratch if I want to sell?

 

3. I saw white icing in a big bucket but for some reason it didn't seem to excite me. LOL, for some reason I got the impression that it would be nasty tasting! Has anyone ever tried the icing in the big white bucket? I think I saw it at Michaels.

 

4. If I make icing from scratch, would it be safe to store it in a big bucket or would I need to use it all within a few days?

 

5. What do you use to mix your cake batter? I don't know the name of it but there's something that I've seen, an electrical item that stirs very quickly. Is that what you all use or do you use a big spoon?

 

6. If I make from scratch, is it better to use regular flour or cake flour?

 

7. Does it make a difference as to whether I use butter, margarine, or cooking oil? Or do they all work the same?

post #2 of 24

Hello, I do not sell cakes but only do as a hobby. As far as box verses made from scratch, some people can not tell the difference. Ever since they downsized the cake boxes, I have started doing my cakes from scratch. My favorite chocolate cake is from the back of the Hershey's cocoa can.  Everyone in my family that wants chocolate is always requesting that I make it the same way as last year. Even those who normally hated chocolate cake love that recipe. It is so moist and delicious.

 

As for the icing in the buckets, there are plenty of people who use it but I prefer to make my own. To me, there is no comparison between homemade icing and made from scratch cakes. If you make your own icing, you can always freeze it and it will last until you make the next cake. am not sure how long it keeps in freezer but I use it within the next month when someone's birthday rolls around.  I take it out and thaw it and it works perfectly. You can also freeze your cakes and they taste like the day you made them. Normally, if a cake recipe calls for baking powder you use self rising cake flour. Most recipes will state which flour to use. Some will call for cake flour. It depends on the recipe used. Do a taste test and make both a box cake and a made from scratch cake and have people in your family compare them without telling them which is which. Some can not tell the difference and others can. The box cakes have a lot of preservatives and chemicals in them.

 

Use the search button at the top right hand of this site and type in anything you want to know about.They have some really good information about any topic you need. It is very informative. Also you can type in You Tube then type in cake decorating, cake flowers, butter cream icing flowers, etc and you will find a lot of videos showing how to make a variety of flowers with butter cream and also several recipes for cakes, icings, etc. As with all cake decorating, it takes practice, practice and more practice. The more you practice the better you will become. Good luck,  Hopefully, the experts on this site will chime in and tell you some more valuable information.


Edited by remnant3333 - 2/28/14 at 6:49am
post #3 of 24
I think cake mixes taste nasty and it's just as easy to make it from scratch but just IMO
post #4 of 24

I meant to say that if a cake recipe calls for baking powder, you use all purpose flour!! Sorry, I got it backwards before. I just re-read what I wrote and realized that I said it wrong.

post #5 of 24
Quote:
Originally Posted by NewToThis305 View Post
 

Hi, I am fairly new to cakes and I have a slew of questions. Please answer any that you can.

 

5. What do you use to mix your cake batter? I don't know the name of it but there's something that I've seen, an electrical item that stirs very quickly. Is that what you all use or do you use a big spoon?

 

 

Let me answer #5. It's called a mixer. But you knew that, right?

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post #6 of 24
Quote:
Originally Posted by sunkissedbakery View Post

In order to sell cakes or any baked goods, you need to bake from scratch and have a certified kitchen or the state agricultural department will come after you.

 

I think this is a bit of misinformation . . . not aware of any state in the U.S. that requires baked goods to be sold to be from scratch.

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

post #7 of 24
The SAD thing was in reference to the licensed kitchen. And that's not misinformation by any means.
post #8 of 24
Quote:
Originally Posted by CWR41 View Post

According to whom?

I've never had a single client say "oh and can you bake that from a box? I just adore that pre-packaged taste". People want quality, not a box mix. But I do weddings and high end events.


Anything else you'd like to criticize?
post #9 of 24
Quote:
Originally Posted by MBalaska View Post
 

{ I'd like to know how to build a Mercedes  I have a lot of questions.  Do I start with the rubber thingies and work my way up?}

 

Lol.  Yes, that is where you should start.

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

post #10 of 24
Quote:
Originally Posted by sunkissedbakery View Post

I've never had a single client say "oh and can you bake that from a box? I just adore that pre-packaged taste". People want quality, not a box mix. But I do weddings and high end events.


Anything else you'd like to criticize?

Wooo, got a hot pepper here people, HOT pepper!
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
post #11 of 24
Quote:
Originally Posted by sunkissedbakery View Post


I've never had a single client say "oh and can you bake that from a box? I just adore that pre-packaged taste". People want quality, not a box mix. But I do weddings and high end events.


Anything else you'd like to criticize?

I'm not criticizing what you do.  You are misleading OP by giving your OPINION about what they should do and making it sound like it's "a must" when there are alternative choices other than your way.  It appears OP is very inexperienced and may take all advice literally as the law rather than a suggestion.  Future viewers should be aware it's just an opinion.

post #12 of 24

two trolls, one thread... what are the chances...

VISIT US at BAKINGFIX

 

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VISIT US at BAKINGFIX

 

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post #13 of 24
Quote:
Originally Posted by MimiFix View Post
 

two trolls, one thread... what are the chances...

 

Lol!

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

post #14 of 24
Thread Starter 
Quote:
Originally Posted by MimiFix View Post
 

 

Let me answer #5. It's called a mixer. But you knew that, right?

 

English is not my first language so I don't know a lot of words so no I did not know that, for your information.

post #15 of 24
Thread Starter 
Quote:
Originally Posted by remnant3333 View Post
 

I meant to say that if a cake recipe calls for baking powder, you use all purpose flour!! Sorry, I got it backwards before. I just re-read what I wrote and realized that I said it wrong.

 

Thanks so much for everything you said.

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