Alright, I wanna know who makes their cakes from a box mix and who makes 'em from scratch.

I use a box, but add pudding, an extra egg & sour cream to it to make it denser & still maintain moistness. I took the "firm chocolate cake" recipe and use compatible box mix & pudding mix to make the flavors I want (ie. french vanilla box cake and french vanilla pudding mix). So far it has worked really well for me and everyone raves about the taste.

I use mixes (Betty Crocker) with enhancements from The Cake Mix Doctor book, or the WASC recipe and its many variations. I've never made a cake from scratch that I liked, and people always rave about the flavor, texture, etc. of my cakes.

I use mostly box cakes DH.....sometimes adding to them. They have always worked well for me. I haven't had any complaints but I would like to get more into the scratch cakes. They seem to have a different texture. There are a few cakes I do from scratch.

I am going to take a culinary class this summer to learn more about scratch cakes.

Looking forward to that.....

I normally make from scratch if I'm short on time I use box mix...although with the price of flour and sugar going up I might just use box mixes. I made a 12" cake for under $10 and will sell it for $85. Can't make it from scratch for that cheap

Some recent posts on this topic:

http://www.cakecentral.com/cake-decorating-ftopict-582807-scratch.html+box+mix

http://www.cakecentral.com/cake-decorating-ftopict-579307-scratch.html+box+mix
(this one has alot of links in it)

Hope this helps.

i never had much luck with scratch so was a box mix girl til i found cake central and the idea of doctoring mixes...now i'll never go back, to scratch or to straight mixes. i like to try any doctored cake mix recipes i find but in general even without a recipe handy i'll just use a cake mix and add, like butterflywings said, an egg, sour cream, and a box of pudding. delicious, moist, and firm enough for tiers and fondant.

I use the Duncan Hines pound cake recipe on the side of the box, which includes adding a box of instant pudding. I do this for yellow cakes and devil's food cakes. People LOVE them!

However, when I make a carrot cake, I use my grandmother's scratch recipe. I know it costs more, but it's just SO good!

I did buy the Cupcakes by the Cake Doctor book and I'm looking forward to experimenting with some of her recipes.