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blue123
Junior Member
Joined: Feb 10, 2008
Posts: 64
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 Posted:
Sun May 11, 2008 1:31 pm |
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I'M CURIOUS AS TO HOW NAMY OF YOU HOME BAKERS MAKE YOUR CAKES (WEDDINGS INCLUDED) FROM A MIX AND HOW MANY OF YOU MAKE IT FROM SCRATCH.  |
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kakeladi
Forum SuperStar!
Joined: May 26, 2004
Posts: 3176
Location: traveling the U.S. in my R.V.
Birthday: Nov 08
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Sun May 11, 2008 1:36 pm |
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There are many threads already w/this topic. Maybe you could do a search.
Also just a hint for your knowledge. On the 'net it is considered shouting/rude when you type in all caps. Most people find it hard to read. |
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foxymomma521
Forum Fanatic
Joined: Jan 16, 2007
Posts: 1812
Location: WNY
Birthday: Apr 15
Gallery Supporter Member
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Sun May 11, 2008 1:49 pm |
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This could become a very heated debate, but I think it's a matter of finding what works best for you... |
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melysa
Forum SuperStar!
Joined: Sep 17, 2006
Posts: 3296
Birthday: Nov 11
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Sun May 11, 2008 1:57 pm |
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proud to be a very good scratch baker |
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jenncowin
Frequent Member
Joined: Jan 05, 2006
Posts: 429
Location: SW Missouri
Birthday: May 28
Gallery Supporter Member
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Sun May 11, 2008 2:01 pm |
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I have always used Betty Crocker. I do have one cake that one of my best friends loves that I make from scratch, but that's it. I have nothing against scratch baking, a mix is just easier. |
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blue123
Junior Member
Joined: Feb 10, 2008
Posts: 64
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Sun May 11, 2008 2:01 pm |
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I'm sorry, I'm new to this. Didn't even realize that it was set to caps. As for a debate, also didn't realize that it was a touchy subject. Personally, I do both. Sometimes you just need the base of a mix to get what you're looking for. I see it this way, we have all been gifted with creativity and should use it to our best advantage.  |
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Homemade-Goodies
Frequent Member
Joined: Mar 08, 2008
Posts: 430
Location: Purmerend, The Netherlands
Birthday: Oct 15
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Sun May 11, 2008 2:01 pm |
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....or what geographic area you happen to be in...
While you CAN find American cake mixes, you pay a pretty penny for them - so it just ain't worth it cost-wise, and time-wise as they need to be found.
For example, I just splurged on a 3-pack of Stove Top stuffing I was lucky enough to find here - $9! Of course, that isn't a regular thing...but you can kind of see what I mean about the cake mixes, they start around $5 a box.
So, from scratch it is...and I don't mind, I enjoy that I get to add that one more layer of 'homey-ness' to my baked goods. Though, I'd sell my momma for some decent buttercream from a mix!  |
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leily
Forum SuperStar!
Joined: Jun 12, 2004
Posts: 5151
Location: Iowa
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Sun May 11, 2008 3:12 pm |
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I am a proud Box and Scratch baker... No seriously it really depends on your preference and what your customers are used to.
I have both depending on the recipe. I only have one white cake, one yellow cake, one red velvet etc... but they are a mix of box and scratch cakes depending on what recipe I like and my taste testers like. |
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lovinkakes
Regular Member
Joined: May 16, 2007
Posts: 103
Location: Englewood, CO
Birthday: May 06
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Sun May 11, 2008 3:49 pm |
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Last wedding cake: he wanted devil's food, used CMD recipe for that one (box). Her layers were pumpkin, made those layers from scratch. Just depends for me. My scratch chocolate isn't "divine" enough for me yet, so I'd probably still use CMD for that, too. |
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melysa
Forum SuperStar!
Joined: Sep 17, 2006
Posts: 3296
Birthday: Nov 11
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Sun May 11, 2008 7:53 pm |
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| lovinkakes wrote: | | My scratch chocolate isn't "divine" enough for me yet, so I'd probably still use CMD for that, too. |
if you're looking for a divine scratch chocolate cake recipe, i've got a great one. moist and delicious! just let me know. |
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debbiestarr
Newbie
Joined: Mar 28, 2008
Posts: 4
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Sun May 11, 2008 8:12 pm |
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i would like that recipe! |
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melysa
Forum SuperStar!
Joined: Sep 17, 2006
Posts: 3296
Birthday: Nov 11
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Sun May 11, 2008 8:38 pm |
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in a stand mixer, combine and beat on high for 3-5 minutes, until light and creamy:
1 and 1/2 sticks soft butter
5 eggs
3 cups granulated sugar
in a small bowl, combine:
1 and 1/2 cup buttermilk
1 and 1/2 cup strong GOOD coffee
1 tb pure vanilla
in another bowl sift, then mix together:
2 and 1/3 cup All purpose flour
1 tb baking powder
1 tb baking soda
1 and 1/4 tsp salt
1 and 1/2 cup hershey special dark cocoa
add 1/3 of the dry mix to the creamed mixture, then 1/3 of the wet ingredients, BY HAND, very gently with a spatula or whisk (keep the whisk below the batter and move slowly to avoid air bubbles). alternately add dry and wet until fully combined, but mix as little as possible so youll end up with a really tender cake texture.
bake at 350 for 20 to 22 min for cupcakes, or
28 to 32 for 8" rounds. this will make about 9 cups of batter, enough for at least 48 cupcakes or two 8" and two 4" rounds.
excellent with whipped ganache and vanilla swiss meringue buttercream! |
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cupsncakes
Regular Member
Joined: Oct 30, 2007
Posts: 106
Location: Adelaide Australia
Birthday: Sep 19
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Sun May 11, 2008 9:23 pm |
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Thanks for that recipe Melysa, I'm going to give it a go! I do most cakes from scratch, (except mud cake, I just can't seem to get it right) and usually cakes with buttermilk in them seem to be lovely and moist. |
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melysa
Forum SuperStar!
Joined: Sep 17, 2006
Posts: 3296
Birthday: Nov 11
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Sun May 11, 2008 9:28 pm |
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youre welcome. yes, the buttermilk makes it great! so moist and tender. |
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Mike1394
Forum Fanatic
Joined: Feb 20, 2008
Posts: 1288
Location: Michigan
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Mon May 12, 2008 3:46 am |
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