I do both, it depends on the time I have and the taste im looking for.

I dont have a problem with either, they both have their pros and cons IMO.

Some people think its "cheating", personally I dont see it like that.

If its good, its good. Period.

I use a doctored cake mix recipe. I think we tend to feel quilty because some people can make us feel that way when they think its not real cake if its from the box. So now i lie (sorry) and say its from sratch, if they ask me. i only bake from home, however if i had an actual bakery can i still use a doctored cake mix recipe. Does anybody out there own a bakery and use cake box mixes?

Thought I'd add my $.02 in here too, lol.

I only use box cake mixes. Truthfully, I'm too lazy to measure out and mix from scratch. I do doctor my box mixes, I just think they taste better and have a better feel. I add a packet of Dream Whip, 4 eggs and 1cup water to a box mix. Sometimes I subsitute 1/2 cup creamer for 1/2 cup of the water. Have tried using all creamer, and the cake comes out kinda dry.

Plus, like a lot have said already, if it ain't broke, don't fix it.

~Chelle

I am a box cake sifter. All I use is boxed, on sale even!!! And after reading this I'm going to add a pudding every time! mmmmmmm

I've made cakes from scratch that everyone loves, but they are much more expensive and time consuming to make and I always get tons of compliments on my doctored mixes as well. I offer a "gourmet" line of cake flavors which are my scratch cakes and my basic line - never had anything but complments for each. I may be giving TMI but i do let people know that the basic flavor options are enhanced mixes and the gourmet is scratch. I use the WASC and adjust the extracts to suit the order and sub. buttermilk or milk for some or all of the water (depending on flavor I'm making) and if it's a choc. mix I add 3 heaping TBS of cocoa powder, 1 stick melted butter in place of oil and sometimes some mini chips. I also just made Red Velvet with a doctored DH RV mix and it was wonderful, added the usual from WASC but replaced almond w/more vanilla, 2 T. of flour w/cocoa powder, milk and buttermilk instead of h2o and 1 tsp of vinegar, everyone loved it. Glad to know there are so many mix bakers here.

Box mix here!

I use boxed mixes and doctor them up! I have so many compliments about how my cakes are moist and yummy. One lady was telling someone the other day that there was NO way my cakes were out of a .99 mix. They were sooo moist. I just had to giggle a little!

what pudding would you add to a white cake mix to keep it white? Do you always add an egg when you add a box of pudding. I do, but noticed some people didn't mention the egg. I am a total box mix user and always get compliments on the taste.

I use box mixes only. That way I know for sure the consistency and flavors of my cakes will always turnout the same...and when need be, I doctor the mixes, and like I read here on CC "box mixes are just pre-measured ingredients".

If the customer doesn't ask, I don't bring it up..I let them think what they will...

I have a friend who worked with a lady who decorated cakes and used box mixes, and she always made fun of and gossiped about her behind her back to everyone because of it....I cringed at her fun making, to say the least!
I remember thinking "cake decorating" isn't necessarily about the cake ingredients, as much as it is the decorations on the cake. It takes as much talent to decorate a scratch cake as it does a pre-mixed cake....So anyhow a few years later her and her daughter came by and asked me to make her daughters wedding cake, they didn't specify wanting it from scratch, although I assumed they thought it would be, and I didn't bring it up either, so I made her cake from box mixes, and her mom kept taking on about how great the cake tasted...never asking if it was scratch or not, so I dared not mention it was box mixes...to this day I felt like the joke was on her for making fun of a fellow cake decorator!

Plus that just went to show, that box vs. scratch didn't matter as much as she thought it did!

"MYBAD?"

I always use box cake mixes and get compliments on how good and moist it is. I think it's because the buttercream tastes so good on it! Great combination!!

Get a nice glass jar with a heavy glass lid. Print up a real cute label with the word Scratch printed on it. Stick it on jar. Store your flour in it. When you mix up a box mix, take a pinch of the Scratch flour and toss it in the mix. So when people ask how it's made....from Scratch.

Get a nice glass jar with a heavy glass lid. Print up a real cute label with the word Scratch printed on it. Stick it on jar. Store your flour in it. When you mix up a box mix, take a pinch of the Scratch flour and toss it in the mix. So when people ask how it's made....from Scratch.



Just for fun....wouldn't want to mislead anyone...some will think that is just not funny at all, I'm betting

I use box mix... unless it's chocolate cake because I'm not a fan.. or at least haven't discovered one yet.. that I truly love. Some of my favorites are DH Lemon Supreme and DH classic yellow using the WASC substitutions.. and adding butter extract opposed to almond. It is to die for!

I've even committed much worse 'sins' than just using a box mix.. I butchered my lemon curd and in a pinch used DH Lemon Supreme icing and the entire party raved over the icing the entire night. Boy did I chuckle!!

scratch only here!

Yes, I am a terrible food snob and proud of it!

I have done dozens of both scratch and doctored box mixes. I find the darker the cake, Red Velvet, chocolate, has to be scratch there's just no comparison. But I can't find a scratch that rivals a doctored box mix for white or yellow cake, they are just sooo moist. I am upfront with clients about the doctored box mix recipes. but there are no complaints, it's just so good. I have never used just the box mix, always doctor it. Although I do use a scratch recipe for coconut cake. But scratch is defianetly more expensive, I guess in this economy if you can save on ingredients and the cake still tastes great you can focus more on the decorating.

I disagree with the chocolate scratch being better than a doctored chocolate. I have some fab choc. scratch recipes that turn out great, but I only use PILLSBURY cake mix (pudding already in the mix) and use the extender recipe (3 eggs,1 1/3 c. water 1 stick melted butter, 1 c. sour cream, 1 c. flour and 1 c. sugar, pinch of salt) plus I use 1/2 cup HERSHEY SPECIAL DARK COCOA.
This makes a very good chocolate cake with consistent results.

WASC what does that stand for......? : )

I use box mixes all the time!! I can get them for 10/$10.00 on sale so why not!! It costs triple to bake from scratch and to be honest..many recipes are not that good!! My customers love the taste and texture so I agree with indydebi.....why fix iy if it isn't broken!!

I baked using box mix and some scratch. I prefer box mix and adding extenders to it. It makes it more like homemade.

WASC: White almond sour cream. It's one of the classic doctored cakes around CC. There is an original by kakeladi and a modified one. They are both delicious and have many different variations for them. The cake comes out sturdy and MOIST!

Box mixer here too. Sometimes I doctor it. Most of the time its just straight outta the box. I am a decorator - not a baker! LOL

I am new to decorating and have only used box mixes. I am so glad to hear so many of the experienced decorators use boxed. Its great when you can get them on sale. I am going to try the pudding mix next time. I like the betty crocker mixes the best.

I love to scratch bake. However, I do use box mixes too. It just depends on my mood and if the scratch cake comes out like I want it to. Box mixes are always that safety net!

I use cake mixes...I just doctor them up.

I use mixes, but doctor them. Scratch cakes are often really heavy cakes. As much as I love baking from scratch, decorating and fine sugar work are my specialty.

God Bless this post!!!! I have only used box mixes up to this point. I have been so focused on getting my decorating down, that the cake has taken a back seat.

I am a huge fan of Pillsbury. I have people ordering my cakes just because they taste so great. I have felt awful...until this post. Even after I get my own recipe down...I will use Pillsbury for those clients.

Box mixes hve to many chemicals for me.

I only use box mixes and add flavoring to them. I was wondering what your responses are when someone asks you point blank if your cake is made from scratch or from a mix.