I am a statistical person, can you tell...
Do you make the majority of your cakes from a box or from scratch?
Edit: I always use the box...partial to DH.
Here I have to. Homemade from scratch cakes are way too dry and I dont want that when the cake is for someone else. It has something to do with the ovens here.
I always make cakes from scratch and never have a problem with them being dry. I've read a lot on here about people liking their cake mixes...I won't sell cakes using box mixes, I only use the mixes for practicing. I guess I just want my customers to get cakes they can't get anywhere else. I find that cake flour, milk and the right amount of butter make cakes moist...plus once they're iced, the moisture stays locked in.
Whatever you use scratch or mix, it really is all about the icing and designs anyhow, LOL
I have to use mixes. Every time I try a scratch cake, I fail miserably, and I can't figure out why. I suppose you could call the results flat, almost like they'd been weighted down with bricks for a while. They're okay on the moist scale, but far more dense than I care for, even with everything completely fresh.
Sighs. Maybe I have unrealistic expectations.
I use box mixes; however, I do not go by the directions on the box. I use my cake mix for recipes from the "Cake Mix Doctor". They are so good. Using doctored recipes are quicker to me. I use the "Bride's Cake Recipe" all the time and since I know it by hard it only takes five minutes to make the batter.
I use to make cakes from scratch but alot of those cakes came out dry and heavy. Maybe it was me.
Cupcakequeen, what scratch recipe do you use for your cakes?
Personally, I don't think the average person could tell the difference between a good, adapted cake mix cake and a from-scratch cake, except that they might like the mix cake better!
There are too many chances of errors in a scratch cake, but I suppose it could be more of an ego boost, to say you made a cake from "scratch", but I'll take a good old "Cake Doctored" cake anytime.
I could never get the hang of a from scratch cake. My hats off to those that can But me I use doctored up cake mixes, and I too own "The Cake Mix Doctor", one of my best cake baking/decorating investments ever.
It really depends on what I am doing! For the most part, I have two recipes for each cake that I make...one from scratch and one from a box. However, all my cheesecakes are always made from scratch!! I think it's whatever works best for each person!
All my cakes are made from a box. I could make it from scratch but it's just easier and quicker from a box for me.
Mine are Doctored up mixes too, and people rave about them! If it ain't broke, don't fix it!
I make my cakes from scratch if they are going to a customer or if the family has the craving for a cake. I do use the box cakes, doctored a bit for the cakes that I have needed for class and if I want to practice.....my older children that have already moved out don't care what kind of cake it is as long as they don't have to bake so they usually end up with all my practice cakes......I have heard so much about the CakeDoctor book here on this site that I bought it this past weekend and may try some of the recipes and see how that goes.
Definatly from scratch. I also use free range/ organic eggs and milk/cream/butter. I hate over processed products filled with preservatives so I want to sell the same thing I would eat to my customers . So far so good!
i always use d h box mix .my family and friends love my cakes.
Scratch scratch scratch....I'm itching...
I've never had a dry or dense cake....It's dense only when I've mixed the butter in when it's very soft....when this happens all the fats consolidate towards the center/bottom of cake.
Other than that, I take pride in my "light and fluffy" cakes...
The trick is in creaming process....The more air you build in it the better...
Also too...how do you measure your flour??? if you just dip your cup in flour and shake it to even it out, in reality, you have between 1/4 to 1/2 extra flour per cup, which explains the dry and dense cakes....
You need to sift, then spoon the flour into your measuring cup (metal ones), then level off with a knife...DONT' shake it, or the excess will settle...
I grew up on Duncan Heins, as did most americans, and I can tell the difference in a jiffy...
Godiva, thanks for sharing those tips w/ us!
I make both scratch & box cakes. I failed on making a few scratch cakes since I've been decorating but I do believe it was my stove. I have only been making box cakes & dr. it up. I have a new stove now so I need to try the scratch again. I have my grandma's recipe. The regular 1,2,3 cake. She has been making them for a long, long time. She's 89 yrs old! They always turn our perfect! I would rather have a scratch cake then anything!
I think you really need to love baking to make cakes from scratch...
For me that is the base of of any good cake without any preservatives added just plain old sugar, butter, four etc. And if that's called ego boost than i am guilty.
I have done both. I love to bake, mix or scratch it doesn't matter to me - I get consistent results with both. The deciding factor for me is the convenience/time - you just can't beat a doctored mix for that. I don't think anyone should feel "guilty" for baking/selling a cake that is from a mix - you are still investing your time in baking and decorating. (IMO!)
it depends on who the cake is for. If it's for friends and family, I like to try new scrach recipies but I have yet to find the perfect one. Everyone else, I use boxed. I do sub butter for the oil and use milk instead of water. It makes them more moist.
TC...that 1,2,3 cake you mentioned....Is it 1c butter, 2cups sugar 3 cups flour???
i checked box, but i do, do both. And i have had people swear that my box mix is a really good scratch cake, even after i tell them its betty.
Well much has been said for both types.I however use box mixes as they always work out perfect for me and taste good.If I could find scratch cake recipes that tasted good and weren't dry and expensive for all the ingredients...Then I would definetly give it another try!!
The only cake I make from scratch is Carrot. I just recently tried subing milk insted of water for box and that really helped the cake.
boxes for practice or family. scratch for everything else ... i have no problems i find its better than box. but box is quick and easy.
Yes, that's it. My Granny keeps telling me that the secret it to mix the dry stuff in just right. You know what??? I never do it right!!! It tastes the same though. I could just sit on the kitchen countertop & eat the batter! Yummy!!! ~TC~
I always use boxed DH because thats what wilton reccomends........however ive tried making other brand and really do like DH better.
I started rummaging through books and was gonna try a scratch recipe but one day i saw a special on foodnetwork about cakes and they said that box mixes are definately better...... as long as the icing is scratch ...it sounded good at the time so....if its good enough for them...HMMMM
I still will try a scratch recipe one day....when im not busy.