Just Curious... It Is Unprofessional To Use Doctors Cake Mix

Decorating By CakeDiva73 Updated 6 Sep 2006 , 4:41pm by MrsMissey

missnnaction Posted 6 Sep 2006 , 4:28pm
post #121 of 123

Tkeys... I agree

frider Posted 6 Sep 2006 , 4:28pm
post #122 of 123
Quote:
Originally Posted by Tkeys

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i think many of us who bake from scratch feel that it is a skill - taught in many cases by a parent or grandparent, and we even use family recipes. Baking from scratch requires precise measurement, the oven and timing to cooperate, the ability to see when the cake is ready - and even then, it can still mess up at times if you are not paying attention (the fire in my kitchen last week proved that point!)

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One of the troubles with baking from scratch is how the ingredients are measured -- by volume instead of by weight. I have a scale at home and have converted my recipes (with help from Mastercook) from cup measurements for dry ingredients to ounce/pound measurements. This ensures that the cake comes out well each and every time. Consistent results and good results.

MrsMissey Posted 6 Sep 2006 , 4:41pm
post #123 of 123

..and I believe now is a good time to lock this thread! thumbs_up.gif Thanks everyone for your opinions!

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