Cake Mix Or From Scratch

Decorating By blue123 Updated 14 May 2008 , 10:10pm by lovinkakes

blue123 Posted 11 May 2008 , 8:31pm
post #1 of 43

I'M CURIOUS AS TO HOW NAMY OF YOU HOME BAKERS MAKE YOUR CAKES (WEDDINGS INCLUDED) FROM A MIX AND HOW MANY OF YOU MAKE IT FROM SCRATCH. icon_smile.gif

42 replies
kakeladi Posted 11 May 2008 , 8:36pm
post #2 of 43

There are many threads already w/this topic. Maybe you could do a search.
Also just a hint for your knowledge. On the 'net it is considered shouting/rude when you type in all caps. Most people find it hard to read.

foxymomma521 Posted 11 May 2008 , 8:49pm
post #3 of 43

This could become a very heated debate, but I think it's a matter of finding what works best for you...

melysa Posted 11 May 2008 , 8:57pm
post #4 of 43

proud to be a very good scratch baker icon_smile.gif

jenncowin Posted 11 May 2008 , 9:01pm
post #5 of 43

I have always used Betty Crocker. I do have one cake that one of my best friends loves that I make from scratch, but that's it. I have nothing against scratch baking, a mix is just easier.

blue123 Posted 11 May 2008 , 9:01pm
post #6 of 43

I'm sorry, I'm new to this. Didn't even realize that it was set to caps. As for a debate, also didn't realize that it was a touchy subject. Personally, I do both. Sometimes you just need the base of a mix to get what you're looking for. I see it this way, we have all been gifted with creativity and should use it to our best advantage. thumbs_up.gif

Homemade-Goodies Posted 11 May 2008 , 9:01pm
post #7 of 43

....or what geographic area you happen to be in...

While you CAN find American cake mixes, you pay a pretty penny for them - so it just ain't worth it cost-wise, and time-wise as they need to be found.

For example, I just splurged on a 3-pack of Stove Top stuffing I was lucky enough to find here - $9! Of course, that isn't a regular thing...but you can kind of see what I mean about the cake mixes, they start around $5 a box.

So, from scratch it is...and I don't mind, I enjoy that I get to add that one more layer of 'homey-ness' to my baked goods. Though, I'd sell my momma for some decent buttercream from a mix! icon_biggrin.gif

leily Posted 11 May 2008 , 10:12pm
post #8 of 43

I am a proud Box and Scratch baker... No seriously it really depends on your preference and what your customers are used to.

I have both depending on the recipe. I only have one white cake, one yellow cake, one red velvet etc... but they are a mix of box and scratch cakes depending on what recipe I like and my taste testers like.

lovinkakes Posted 11 May 2008 , 10:49pm
post #9 of 43

Last wedding cake: he wanted devil's food, used CMD recipe for that one (box). Her layers were pumpkin, made those layers from scratch. Just depends for me. My scratch chocolate isn't "divine" enough for me yet, so I'd probably still use CMD for that, too.

melysa Posted 12 May 2008 , 2:53am
post #10 of 43
Quote:
Originally Posted by lovinkakes

My scratch chocolate isn't "divine" enough for me yet, so I'd probably still use CMD for that, too.




if you're looking for a divine scratch chocolate cake recipe, i've got a great one. moist and delicious! just let me know.

debbiestarr Posted 12 May 2008 , 3:12am
post #11 of 43

i would like that recipe!

melysa Posted 12 May 2008 , 3:38am
post #12 of 43

in a stand mixer, combine and beat on high for 3-5 minutes, until light and creamy:

1 and 1/2 sticks soft butter
5 eggs
3 cups granulated sugar

in a small bowl, combine:

1 and 1/2 cup buttermilk
1 and 1/2 cup strong GOOD coffee
1 tb pure vanilla

in another bowl sift, then mix together:

2 and 1/3 cup All purpose flour
1 tb baking powder
1 tb baking soda
1 and 1/4 tsp salt
1 and 1/2 cup hershey special dark cocoa

add 1/3 of the dry mix to the creamed mixture, then 1/3 of the wet ingredients, BY HAND, very gently with a spatula or whisk (keep the whisk below the batter and move slowly to avoid air bubbles). alternately add dry and wet until fully combined, but mix as little as possible so youll end up with a really tender cake texture.

bake at 350 for 20 to 22 min for cupcakes, or
28 to 32 for 8" rounds. this will make about 9 cups of batter, enough for at least 48 cupcakes or two 8" and two 4" rounds.

excellent with whipped ganache and vanilla swiss meringue buttercream!

cupsncakes Posted 12 May 2008 , 4:23am
post #13 of 43

Thanks for that recipe Melysa, I'm going to give it a go! I do most cakes from scratch, (except mud cake, I just can't seem to get it right) and usually cakes with buttermilk in them seem to be lovely and moist.

melysa Posted 12 May 2008 , 4:28am
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youre welcome. yes, the buttermilk makes it great! so moist and tender.

Mike1394 Posted 12 May 2008 , 10:46am
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Scratch

Mike

Homemade-Goodies Posted 12 May 2008 , 11:29am
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C'mon Mike - don't hog the forum with your lengthy answers!!! LOL

Mike1394 Posted 12 May 2008 , 11:42am
post #17 of 43
Quote:
Originally Posted by Homemade-Goodies

C'mon Mike - don't hog the forum with your lengthy answers!!! LOL





LOLOL Thanks for the morning chuckle icon_biggrin.gif

Mike

spidy-man Posted 12 May 2008 , 11:54am
post #18 of 43

I make all my cakes from scratch. I use my yellow cake as a base and then add flavoring as appropriate (maple walnut, strawberry, etc.) Also, the Hershey's cocoa can has an excellent chocolate cake recipe which I use for my chocolate cakes.

terrier Posted 12 May 2008 , 12:03pm
post #19 of 43

I agree it is a mood thing.... sometimes it is just better to work from a box... those are the days you feel like crawling in to one.icon_cry.gif LOL

But some cake have to be made from scratch like fruit cake, carrot cake and banana cake! Box mixes just do not cut it.... and I do not think I have ever seen a box mix for fruit cake.... and if there is it can not be good... you need those rum soaked fruit . icon_biggrin.gificon_biggrin.gificon_biggrin.gif

HerBoudoir Posted 12 May 2008 , 12:32pm
post #20 of 43

I know for a fact most people are used to the taste and texture of box mixes. If you're wanting to use those commercially for resale, you may want to consider doctoring them to make them taste better.

I've tried a couple doctored mixes, and some of them are actually good. (That's a big admission from me).

For myself - I'm mostly a scratch baker. I only use mixes for cake classes or when I'm really stuck time-wise. I prefer my own baking - no additives, no trans fats, no chemical emulsifiers.

I've never had anything but raves about my scratch cakes. But twice, I've had people tell me something that I threw together with a box mix was "my best cake EVER"....grrrrrrr.

indydebi Posted 12 May 2008 , 1:17pm
post #21 of 43
Quote:
Originally Posted by terrier

But some cake have to be made from scratch like fruit cake, carrot cake and banana cake!




Ironically, I had my first banana wedding cake this past weekend. Used a yellow cake mix and added some banana oil flavoring I bought at my cake supply store. I broke one of the layers flipping it out of the pan, so told the fraternity staffers they were welcome to it (besides, I was looking for reviews prior to the wedding). They all loved it!

btw --- 25 years betty crocker baker!

GolfAddict Posted 12 May 2008 , 2:43pm
post #22 of 43

I also get better reviews from my doctored cake mixes than scratch cakes. Nothing is wrong with my scratch cakes through - they are moist and all that jazz. But I think people are just so accustomed to the texture and fluff of a cake mix that they think that is what all cakes are supposed to be.

I usually choose according to how much time I have. Everybody says scratch cakes don't take that much longer but I have OCD when baking scratch cakes. I measure the ingredients several times because I am scared of screwing them up, which makes it a little more time consuming for me. (I don't have time to test cakes prior to making them for someone.)

I personally prefer scratch especially if it isn't a doctored mix. My MIL makes mixes exactly how the directions state on the box, and I always have a chemical aftertaste in my mouth afterward.

Dru329 Posted 12 May 2008 , 2:50pm
post #23 of 43

icon_smile.gif

Homemade-Goodies Posted 12 May 2008 , 2:50pm
post #24 of 43

One time I had been sick and ran out of time to get my cakes done early, so went to only store in town with US cake mixes in a hurry. When I took that cake to the friend's birthday party, I felt guilty about using a mix....but then everyone said "Oh we can tell your cake anywhere, so yummy!" I didn't know if I should 'fess up, be insulted, or what...still haven't told anyone, and they still say that on every scratch cake I've taken to a party since. lol

mommycakediva Posted 12 May 2008 , 3:17pm
post #25 of 43

Thanks for the receipe, I will sure try this!

terrier Posted 12 May 2008 , 4:05pm
post #26 of 43

Can you open a retail store and use box mixes? would that not bring your cost up?
OK yes I agree that the doctored mixes are really good and I use those too!

indydebi you do agree that fruit cake needs to be make from scratch right? icon_smile.gif

terrier Posted 12 May 2008 , 4:16pm
post #27 of 43
Quote:
Quote:

btw --- 25 years betty crocker baker




I am totally not against using box mixes. I do use them too! For myself I think that some cakes are better from scratch... for me...for me! But maybe one day someone will make me the best banana cake ever and it will be from a box! I say Cheers to them! thumbs_up.gif [/quote]

blue123 Posted 12 May 2008 , 4:38pm
post #28 of 43

That is a great question...Can you open a store using boxed cake mix? I've often wondered if Duncan Hines or Betty Crocker would sell their products differently to a bakery than they do to a store.

gottabakenow Posted 12 May 2008 , 4:39pm
post #29 of 43

scratch scratch scratch! actually, not my choice really. my chocolate cake isn't so good, as far as i'm concerned, but my mother will NOT let me switch to box. on the rare occasion that i do use a mix, i use dr. oetkers brand, its organic with no additives and all that yummy stuff. icon_wink.gif

Mike1394 Posted 12 May 2008 , 4:46pm
post #30 of 43
Quote:
Originally Posted by blue123

That is a great question...Can you open a store using boxed cake mix? I've often wondered if Duncan Hines or Betty Crocker would sell their products differently to a bakery than they do to a store.




I know you can get pillsbury in 50# bags. I would assume the other mixes also. There are plenty of Bakeries that use them.

Maybe just me, box mixes seen mushy to me. Sort of like wonder bread.

Mike

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