Naty Posted 19 Oct 2006 , 12:09am
post #1 of

I am giving up on scratch cakes (except for the rum cakes)...been having problems lately and I think I will try cake mixes. The only thing is that everyone that knows me, knows I bake from scratch. Does anyone have any tips for making cake mix taste like scratch? I don't want to give my secret and let them think its still from scratch.

Thanks,
Naty

PS. Also what brand do you recommend?

55 replies
dodibug Posted 19 Oct 2006 , 1:13am
post #2 of

You can check out the Cake Mix Doctor book. It will really be trial and error to get a feel for using the mixes and altering the taste to suit your customers.

I used to be die hard Pillsbury and still use it for some of my recipes but now I do use Ducan Hines for some things also. They changed the recipe and I like it much better than before!

allissweets Posted 19 Oct 2006 , 1:18am
post #3 of

I only use Duncan Hines. Instead of water I use buttermilk; instead of oil I use good quality unsalted butter. I also add 1/2 tsp meringue powder and extracts to taste.

Naty Posted 19 Oct 2006 , 4:49pm
post #4 of
Quote:
Originally Posted by allissweets

I only use Duncan Hines. Instead of water I use buttermilk; instead of oil I use good quality unsalted butter. I also add 1/2 tsp and extracts to taste.




Hi Allisseets, thank you for your reply. Got a question....do you substitute the oil for butter on a 1 to 1? Say 1/2 cup of butter for the 1/2 cup of oil?

I have done Duncan Hines ones using the water and oil as it called for and the texture was excellent but the cake tasted "artificial" to me. Does your taste "artificial" with your alterations?

Thanks again,
Naty

Naty Posted 19 Oct 2006 , 4:52pm
post #5 of
Quote:
Originally Posted by dodibug

You can check out the Cake Mix Doctor book. It will really be trial and error to get a feel for using the mixes and altering the taste to suit your customers.

I used to be die hard Pillsbury and still use it for some of my recipes but now I do use Ducan Hines for some things also. They changed the recipe and I like it much better than before!




Hi dodibug, thank you for your reply! I agree, have used Pillsbury once but like Duncan Hines better. I have the cupcake doctor...will have to start experimenting.

Thanks again,
Naty

AshleyLogan Posted 19 Oct 2006 , 4:57pm
post #6 of

I've heard the cake doctor book is excellent.
I love coffee creamer in my cakes, it makes it really rich.

tcturtleshell Posted 19 Oct 2006 , 5:12pm
post #7 of

I'm with dodibug~ Duncan Hines is the best! I have the Cake Mix Dr's book & every recipe I've used was a success! The Hummingbird cake is really good! Also the Coke Cake gets rave reviews! (It's my favorite!) I use the Yellow Sour Cream cake recipe (I hope I said the right recipe) for all my wedding cakes. It's super! Good book to invest in~

mkolmar Posted 19 Oct 2006 , 6:49pm
post #8 of

I'm a scratch baker also who has been turned on to using DH mixes also. I use either milk, liquid creamer or/and sour cream. This seems to help with that fake taste you mentioned. I want to try using butter instead of oil but not sure on the exact amounts to do that. Almost forgot that I add an extra egg too.

allissweets Posted 19 Oct 2006 , 6:59pm
post #9 of

Yes, I substitute butter for oil using 1:1 ratio. Never had a fake taste and get rave reviews from all my customers. Happy baking! icon_smile.gif

bookbabe Posted 19 Oct 2006 , 7:02pm

I only use DH and I never follow the box directions any more. I use the Cake Dr. book but I've started experimenting on my own as well. I always use some sort of liquid instead of water--milk, half and half, coffee (in choc cakes) and I always add a box of pudding.

I sort of think of the cake mix like a base--then add to it....
icon_smile.gif

JoanneK Posted 19 Oct 2006 , 7:12pm

I use DH mix also. I replace the water with milk, the oil for butter and I add one extra egg. I always add vanilla too. I've never had anyone think it was a mix.

If ever asked I would answer I sometimes use premeasured dry ingredients. After all that is what a cake mix is. But since it is different then what the box calls for you can say it is your own recipe. icon_biggrin.gif

Monica0271 Posted 19 Oct 2006 , 7:22pm

icon_surprised.gif I lvoe this thread!!

Thank you all for your responses.

Next time I make a cake I am going to use milk for water & oil for butter.

I can not wait. Dang it here comes another pratice cake. I have 27 boxes of cake mix icon_rolleyes.gif

thumbs_up.gif

sarahnichole975 Posted 19 Oct 2006 , 7:33pm

Ooooo...I have a freebie cake to make for my niece this weekend...will definately try the milk/butter substitute.

kbenz Posted 19 Oct 2006 , 7:42pm

Does everyone use unsalted butter vs salted butter when substituting it for the oil??

tazzack Posted 19 Oct 2006 , 7:43pm

Those tips are great!!!
I LOVE the response you use for the question "do you use cake mixes?"
I will have to remember that one!!!

CakemanOH Posted 19 Oct 2006 , 7:53pm

I always say when asked that I start with a commercial mix because it allows a moister cake that keeps for a longer period. I then make it my own and add my own ingredients and when I do the extender I add flour, salt, sugar, etc.

harrisonsmama Posted 19 Oct 2006 , 7:54pm

My secret recipe includes instnt pudding and sour cream.

BakeQueen Posted 19 Oct 2006 , 8:03pm

I use buttermilk and plain vanilla yogurt.

jovigirl Posted 19 Oct 2006 , 8:18pm

There was a thread similar to this on a while back.. And the was someone who added cream cheese & a few other thinds I tried it ince & it turned out fabulous. I will dig up the recipe & post it on this thread.

Monica0271 Posted 19 Oct 2006 , 8:43pm
Quote:
Originally Posted by jovigirl

There was a thread similar to this on a while back.. And the was someone who added cream cheese & a few other thinds I tried it ince & it turned out fabulous. I will dig up the recipe & post it on this thread.




icon_surprised.gif That would be great. Thanks Jovigirl!!

tcturtleshell Posted 19 Oct 2006 , 10:32pm

A tip, when I use butter I use it at room temp. Also the eggs at room temp. IMHO sour cream brings a cake alive! Yummy! icon_smile.gif I will have to try creamcheese. Sounds great!

DiscoLady Posted 19 Oct 2006 , 10:43pm

In seven years I've only used Betty Crocker and I almost always add nothing and I have only ever gotten rave reviews icon_smile.gif

veejaytx Posted 19 Oct 2006 , 10:43pm

One ingredient that I add, along with the extra eggs, oil, milk and sour cream, is a packet of Dream Whip. Janice

Naty Posted 19 Oct 2006 , 10:44pm
Quote:
Originally Posted by CakemanOH

I always say when asked that I start with a commercial mix because it allows a moister cake that keeps for a longer period. I then make it my own and add my own ingredients and when I do the extender I add flour, salt, sugar, etc.




Hi CakemanOH,
Thank you for replying...wow! I think I opened a can of worms..but for a good thing icon_biggrin.gif Would you mind sharing what you add to your cake mix and your recipe for your extender? Is it the same whether its vanilla or chocolate cake mix? Thanks so much!!!

Naty

Naty Posted 19 Oct 2006 , 10:47pm
Quote:
Originally Posted by veejaytx

One ingredient that I add, along with the extra eggs, oil, milk and sour cream, is a packet of Dream Whip. Janice




Hi veejaytx,
Thank you for your reply!! Just wondering what does the extra egg and dream whip do to the cake? Also, you do this no mater what flavor cake mix it is?

Thanks again,
Naty

Naty Posted 19 Oct 2006 , 10:48pm

This is for all of you that replied........THANK YOU for sharing your knowledge!!!!!!!!! I can't thank you all enough thumbs_up.gif

Naty

Naty Posted 19 Oct 2006 , 10:53pm

This is for all of you that replied........THANK YOU for sharing your knowledge!!!!!!!!! I can't thank you all enough thumbs_up.gif

Naty

tcturtleshell Posted 19 Oct 2006 , 11:01pm

Veejaytx~ Please share that dream whip with us. It is the same as sourcream? Sounds divine! Thanks~ Your old friend, ~TC~

Janette Posted 19 Oct 2006 , 11:03pm

The book Cake Doctor is wonderful

veejaytx Posted 19 Oct 2006 , 11:26pm

The Dream Whip is part of the recipe I got when I took my one little cake decorating class (at the senior center). I use one package, just dump it in with the cake mix, and yes I use it no matter what flavor the cake may be. Also, I actually buy the Kroger brand (If you have that available) it is just as good and less expensive than the brand name.
It isn't like sour cream, it is made to be whipped and used like Cool Whip, but add it to the cake mix dry from the envelope.

I've left it out a time or two, and find that it makes my cakes bake higher and more level, less crumbly, as well as tasting better. I did not put it in the cake I used for the purse and would not use it in anything that needs to be really dense. HTH
Janice

Forgot the ? about the egg. I always use 4 eggs, makes the cakes more moist and richer.

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