Dreme Posted 31 Oct 2006 , 7:18pm
post #1 of

Which do you use?

Im guessing we all start off with box mixes, move to doctoring them up, and then we eventually learn to make them from scratch. Then too I could be wrong.

Right now im somewhere b/t box (DH) and doctoring. Im trying to transition but its going slowly. Most of my orders just want the basic box flavors and expect it to taste like a box cake, so that's what I give them. Right now its easier for me to just go and stock up on the box mix ($.42 at walmart now where I am), than to mix each from scratch. If Certian orders want something different, like in flavor (right now its pumpkin), then i slightly doctor the mix (spice) to make it taste like pumpkin.


Oh....and one other thing. Does everybody use buttercream? Is anyone still on the canned stuff. Does adding butter flavor to the vanilla flavored can frosting make it buttercream? (well in taste, not texture) Do you make yours from scratch?


Just curious as to what everyone does.

33 replies
mjs4492 Posted 31 Oct 2006 , 7:26pm
post #2 of

My basic & most requested cake: Duncan Hines (usually classic yellow), 1 package of Dream Whip, 4 eggs and 1 cup water. Blend; mix well for 4 minutes at medium. Bake 30-45 minutes depending on your pan of choice.
Everyone raves over this simple and very easy to make cake. Most think it tastes like homemade....

RachelC Posted 31 Oct 2006 , 7:53pm
post #3 of

I also have been using box DH mixes. But I do make my buttercream from scratch.. I've only made a few cakes from scratch, and boy does it take a lot of work! HTH

kdhoffert Posted 31 Oct 2006 , 8:37pm
post #4 of

I used to do the DH with extender recipe for all my cakes. I'm not a big fan of betty or pillsbury, so I'm starting to go to scratch since i've been having a lot of problems with duncan hines. Try using the extender recipe just for practice on a cake. The recipe is on this site.
http://www.cakecentral.com/cake_recipe-1977-0-Cake-Mix-extender.html

I use yogurt. I seem to have better results with it. The extender give you more batter, and makes it taste a lot better. As for buttercream, try the Buttercream for decorators recipe on here. It's really good. HTH

kdhoffert Posted 31 Oct 2006 , 8:42pm
post #5 of

http://www.cakecentral.com/cake_recipe-1953-149-Super-Enhanced-Cake-Formula.html

here's another one that is good for stacking.

aundron Posted 31 Oct 2006 , 8:44pm
post #6 of

I pretty much do all three!!! When I'm doing practice cakes, its' strictly DH!! I do my chocolate, carrot, butter cakes from scratch!!! My other cakes are usually doctored!! I really like baking from scratch, but it can be a little time consuming!!!

I do all my icings and fondant from scratch!!!

coolmom Posted 31 Oct 2006 , 8:52pm
post #7 of

I love making doctored cakes. The pudding flavors and cake mix flavors give sooo many combination possibilities. They also take a lot less time. I do make butter cake, chocolate cake, and icings and MMF from scratch though. Oh, and adding carrots to a carrot cake mix WILL NOT make it taste homemade. Just thought I'd throw that little tid-bit in there. icon_lol.gif

Sugarflowers Posted 31 Oct 2006 , 8:53pm
post #8 of

I make all my stuff from scratch - cakes, frosting, fondant, etc. This is how my mom cooked, so it's what I know. I've never liked the taste of mixes and I can get a cake in the oven in 15 minutes. So it isn't hard for me to bake from scratch and no doctoring is needed. My recipes also make a lot more batter than a mix. My family loves that because sometimes I have to bake up the small amount of extra batter and they get to eat that. Sometimes they want frosting, sometimes not.

Michele

jeking Posted 31 Oct 2006 , 9:06pm
post #9 of

Scratch only. I think all cake mixes have a "coconut" taste to them...no matter what flavor they are supposed to be. I can always taste the preservatives as well. But I know that most people grow up on cake mixes and don't know the difference...so it probably doesn't matter to them. Once you do scratch a bunch, it doesn't take any longer. Just my opinion...

kjgjam22 Posted 31 Oct 2006 , 9:16pm

scratch cakes are intimidating because you have to find the perfect recipe....box or doctered cakes you add and are done...i make scratch cakes and have luckily found good recipes. you also have to cream well if that is the method.

Rambo Posted 31 Oct 2006 , 9:16pm

I pretty much doctor all my mixes, DH is my fav. The WASC is great with other flavors. I used cherry chip instead of white and my DH still get's emails from people he doesn't know at work asking when I'm sending that one again. Also Darn Good Chocolate cake with white chocolate substitutions is excellent. I have been thinking about trying out a few scratch recipes, even bought some cake flour, but I have no idea where to start or what to try first. Anyone???

As for frosting, it's usually buttercream from scratch but I play around with different flavors like lemon, cherry, almond, coconut, whitechocolate etc. Just started trying out different coffee creamers instead of the water/milk, white chocolate caramel comes highly recommended with the darn good "white" chocolate cake.

I don't think I could ever go back to the can now that I've had homemade so long. I imagine that's what will happen once I'm done with the box too.

ckkerber Posted 31 Oct 2006 , 9:16pm

I agree that it doesn't take that much longer to do a cake from scratch at all. I am a life-long baker but a fairly new decorator so baking is my first passion. That's why I love experimenting with different scratch recipes.

sweetpppp Posted 31 Oct 2006 , 9:17pm

I do scratch cakes as well...carrot cake from a box is the worst taste in the world! I also make my own buttercream...I never knew how bad the canned frosting was until I started to make my own.

kitkatkit Posted 31 Oct 2006 , 9:17pm

I use DH as well. I also use 1 package of Dream Whip, 4 eggs, pudding and then water and oil. The dream whip fluffs up the cake and everybody seems to enjoy them.

GeminiKim Posted 31 Oct 2006 , 9:19pm

I started with box mix. I just started using the extender. I am looking into using doctored. I was thinking about buying the Chocolate Cake Mx Doctor book. I guess it depends on how much time I have and how much effort I feel like putting in.

Dreme Posted 31 Oct 2006 , 11:16pm

does anyone else use the canned frosting? so far i dont see anything wrong with it. smooths very nicley when it's stiff.

jmt1714 Posted 31 Oct 2006 , 11:18pm

I'm with sugarflowers . . . I do everything from scratch. partially it is driven by wanting to know what is in the thing (not a fan of prepared foods due to preservatives used). And as far as the icing and the fondant, it is a lot cheaper to make it myself.

Ezmerelda Posted 31 Oct 2006 , 11:32pm

Lol, I didn't even know that you could buy premade icing until I came to this forum. I found some in a supermarket so I tried it, but I'm sorry to say that it is rather disgusting to me. I'd rather not think about what is actually in it aswell, all mine ever has is butter and sugar (unless I'm flavouring it with juice, or pure extract).

I'm the same as Sugarflowers too, for the life of me I don't know how you can find it takes too long from stratch. I can decide to make a cake one minute, and then 15 minutes later it's in the oven, I'm washing the dishes and about to start on my buttercream!

BTW this is only my opiion and I would not dream of personally slating anyone for using boxed mixes and premade icing, it's just I rather wouldn't icon_smile.gif

prettycake Posted 31 Oct 2006 , 11:36pm

In the past there has been so many arguments on this topic, and the thread always ends up locked or deleted..

I always say, I do both. I'm not a picky person.. and I also eat both, whatever is on the table..
I'm not a health freak or an environmental activist who only eats
organic, nor am I in a crusade to wipe out chemicals or preservatives on this planet.. To me regardless, I will die, sooner or later. I'm not afraid of cancer either. Even the healthiest people can get cancer. I accept whatever this planet has to offer. Preservative free or not, it's there for me to enjoy. Therefore I eat and bake box cake AND scratch cakes. I love cakes. icon_biggrin.gif

MariaLovesCakes Posted 1 Nov 2006 , 1:26am
Quote:
Originally Posted by MidnightSnackCake

Which do you use?

Im guessing we all start off with box mixes, move to doctoring them up, and then we eventually learn to make them from scratch. Then too I could be wrong.

Right now im somewhere b/t box (DH) and doctoring. Im trying to transition but its going slowly. Most of my orders just want the basic box flavors and expect it to taste like a box cake, so that's what I give them. Right now its easier for me to just go and stock up on the box mix ($.42 at walmart now where I am), than to mix each from scratch. If Certian orders want something different, like in flavor (right now its pumpkin), then i slightly doctor the mix (spice) to make it taste like pumpkin.


Oh....and one other thing. Does everybody use buttercream? Is anyone still on the canned stuff. Does adding butter flavor to the vanilla flavored can frosting make it buttercream? (well in taste, not texture) Do you make yours from scratch?


Just curious as to what everyone does.




Hi! I started baking with scratch and still bake with scratch mixes. I every now and then make a mix, but its very rare.

I do use buttercream as my main icing, 100% Crisco. I use 1/2 Crisco and 1/2 Butter only if is not for someone else (non family) or if I am using it as a base for a filling.

jeking Posted 1 Nov 2006 , 1:38am

Prettycake...what happens to get the thread locked? Does it get argumentative??

Phoov Posted 1 Nov 2006 , 1:45am

Doctored DH......scratch buttercream. Customers rave. Homemade carrot cake. NEVER canned icing.

ckkerber Posted 1 Nov 2006 , 4:36am

I was told by my Wilton instructor that you can't really decorate with canned icing from the grocery store. I like homemade icing because there is so much you can do to flavor it and you can adjust it to whatever consistency you want based on how you're going to use it.

heavenscent Posted 1 Nov 2006 , 4:44am

I use dh and then sometimes doctor them. Anyone know if can icing would be more expensive than home made?

Loucinda Posted 1 Nov 2006 , 5:43pm

I was raised baking from scratch. I now prefer the Dr'd mixes well over the scratch cakes. (and so do most of my customers) Consistency when you sell a product is very important, and IMO, I do not have consistent results with scratch recipes.....there are too many variables for me. I also prefer the preservatives in the mixes.....do to the fact we don't know how long the customer is going to keep that cake setting before eating it. (scratch cakes DO NOT keep well - they are best eaten within a day or two at the most)

There are still cakes I make from scratch ~ carrot, red velvet, Granny and pina colada ~ but the rest of them start with a mix.

If you feel the need to branch out and try some scratch recipes, go for it. Don't just grab one though, get one from here that the scratch bakers say is tried and true. You will have a chance at better results that way.

aundron Posted 1 Nov 2006 , 6:02pm
Quote:
Originally Posted by sweetpppp

I do scratch cakes as well...carrot cake from a box is the worst taste in the world! I also make my own buttercream...I never knew how bad the canned frosting was until I started to make my own.




I know this is a stupid response, but I didn't even know you could do carrot cake from the box!!!! icon_eek.gif Carrot cake is my favorite, and I would always ask people to make it for me, but it never tasted quite right, so when I found a scratch recipe, I was major excited and I don't use anything else but that certain recipe!! icon_lol.gif

7yyrt Posted 1 Nov 2006 , 6:56pm

If I need a light airy cake, I use a box. If I want a heavier more substantial one (which people around here like best) I use a recipe. Usually an old one.

MariaLovesCakes Posted 1 Nov 2006 , 8:22pm

I wanted to add that scratch cakes can last very well for up 5 days, not just a day or two. Especially if you have soaked them in simple syrup. After the 6th they start to ferment, but 5 days and is good.

mamacc Posted 1 Nov 2006 , 8:36pm

I love the White Almond Sour Cream cake recipe! But I even doctor that to make it more of a vanilla cake, and I use one DH butter recipe mix and one BC or PB mix in my recipe.

I always make homemade buttercream. I usually buy fondant in 20 lb buckets, but make gumpaste, pastillage, and modeling chocolate from scratch.

Courtney

Loucinda Posted 1 Nov 2006 , 8:57pm

I remember a post about a person who lived in a warm humid climate - and the cake she had went bad on the 3rd day. (scratch cake) It was posted on this site. I would not feel comfortable taking a chance on something like that. There was also a post about someone who did the scientific approach to seeing what bacteria grew, and that convinced her to use box mixes as a base. (which also was posted on here)

I also don't like pouring simple syrup on cakes - if I make a scratch cake, I do not add liquids on it. The few recipes I do use the cakes are already very heavy and moist. With the exception of the Granny cake - you DO pour liquid on it. (sweetened condensed milk!!)

It all goes back to do what you feel comfortable with. If it works for you and you don't have any problems, great. For me, there are too many variables. The box mix base works well for me, and I don't worry about it.

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