I'm a bit curious... What is the difference? Which one taste better? Which one do you prefer?

Thanks for answering...

i myself feel more comfortable with the consistancy of box, but i use the extender recipies to give it a more scratch taste-does that make sense? i don't want to waste time and ingredients making cakes that might not turn out or taste right

scratch is better.

Personally, I swear by doctored box cakes - they are so moist and
DEE-LI-CIOUS!!! Always receive compliments.

Here are a few forums I found on this topic, which may help give you some ideas....

http://cakecentral.com/cake-decorating-ftopic-617596-0-days0-orderasc-.html
http://cakecentral.com/cake-decorating-ftopic-618475-0-days0-orderasc-.html

A popular doctored recipe is WASC (white almond sour cream) cake - amazing!! I tend to pair this with a raspberry (seedles) buttercream.
In fact, this sounds good right now... I'll be right back, as I am heading out to the kitchen to whip 'me up' some cake!!!

HTH!
~Jaime

I usually bake from scratch, and really only care for scratch cakes. On the other hand I made WASC cake the other day and he (hubby) is now eating it for breakfast. The kids like scratch better, but haven't turned down either yet. Mixes are way faster, but I can't stand the smell/taste of them. It's a personal preference.

I don't have the time or the storage space to deal w/scratch, boxes w/doctoring (and some w/o) are fine. It's all a matter of what you want to do. My neighbor is all about scratch and bully for her. I don't care for the fact she CONSTANTLY slams using box mixes. She knows I do and she swears she understands and then she says "oh but you are more about the exterior, you don't care about the flavor"...?!?! Um, yes I do.
I use boxes - I am not embarrassed to say - someday I hope to have time to experiment w/scratch someday, but right now is not the time.
Good luck whichever you use, and you can always try the other.
Cheers!

This has been discussed till everyone is blue in the face as the old saying goes. There must be 20 threads on it.

I'm a scratch baker and I swear I can taste all the chemicals in box cakes.

yes, try them both and then you can make up your own mind... i do both.. i have eaten some dry from scratch wedding cakes.. i guess the people that made them, don,t know .. since they aren,t eating them.. so we all like what we like.. when i know that some of your top .. high class decorators... use box mixes.. then i say it is ok for me to use them to if i want to... they are making high dollar cakes ..

I will have to say I prefer doctored mixes for white cake, like scratch for chocolate, carrot, i would love to find a great scratch white cake but haven't found one yet. I take pride in my baking, and get so discouraged trying to make a good white cake, I'll keep trying though.

Thanks for answering. I also get very extremly discouraged with white cakes! I try making them fromm scratch but it doesnt taste good. And then the box mix taste like box mix!!!!! GRRRR....

Scratch Why?............decadent, moist, delicious!