Make Your Own Cake Box Mix!!!!!!!

Decorating By majormichel Updated 8 Apr 2009 , 5:25pm by sweetiesbykim

majormichel Posted 8 Apr 2009 , 2:43pm
post #1 of 9

A lot to the recipes on CC calls for cake box mix. Just wondering have you tried making your own cake box mix from scratch. How did it turn out?

Here's a link

8 replies
-K8memphis Posted 8 Apr 2009 , 3:08pm
post #2 of 9

I haven't tried it.

But while I think it would make a cake--I mean my scratch cakes depend on a great emulsion of the butter and sugar and eggs that you could not get in this because it's all cut in or added with the flour.

Plus the idea of exposing my baking powder to moisture, for example the water in the butter, not to mention the condensing in the frige as the frige cycles back and forth and people open the doors etc. I just would not consider it an improvment in what I already do.

My two cents on the idea of doing it.

AKA_cupcakeshoppe Posted 8 Apr 2009 , 3:09pm
post #3 of 9

I was just thinking about this. Thanks!

sweetiesbykim Posted 8 Apr 2009 , 3:26pm
post #4 of 9

I had to make my sister's wedding cake out of state, so I made my own "cake mix", put it in ziplocks, and packed it for the flight. All I did was sift the dry ingredients, labeled the gallon baggie with a marker as to the flavor (she chose 4 flavors!), and if it was a single recipe or 2X, 3X etc. Worked like a charm!! I just had to buy my dairy, vanilla, and eggs when I got there. I keep saying I'd like to make these ahead with my popular flavors, but just one more great idea that never happens!

gramofgwen Posted 8 Apr 2009 , 3:30pm
post #5 of 9

If you're going to go to all that trouble, why not just make a scratch cake in the first place?

CakesByLJ Posted 8 Apr 2009 , 3:46pm
post #6 of 9

Seriously, I have a couple of recipes I copied off years ago that I have yet to try. They are knock offs for Duncan Hines cake mixes. I just haven't gotten around to it.. Ingredients are: 2 cups ap flour, 1 3/4 cups baker's sugar (superfine), 3/4 cup cocoa, 2 tsp baking powder, 1 tsp baking soda, 1 14 tsp salt, and 4 Tbl shortening. Combine dry ingredients and stir to combine. Add shortening and mix with electric mixer to blend; mix till no chunks of shortening are visible. This is your cake mix; you can store for several months. To make cake: Blend mix with: 1 1/3 cups water, 1/2 cup vegetable oil, and 3 eggs. Blend on low, then mix 2 mins on medium. Bake at 350° in 9 X 13 for 35-38 mins, or 19 to 22 min for cupcakes.
The other recipe I have is for the yellow cake mix.. I will have to find it and send it later, if anyone is interested....... icon_biggrin.gif

sweetiesbykim Posted 8 Apr 2009 , 3:51pm
post #7 of 9
Originally Posted by gramofgwen

If you're going to go to all that trouble, why not just make a scratch cake in the first place?

It's a mix to me, since I only use from scratch recipes, never use purchased mixes, an always use real butter. icon_smile.gif

majormichel Posted 8 Apr 2009 , 4:43pm
post #8 of 9

When you think about it a box mix is similar to a scratch cake mix. Your dry ingredients are just about the same. However the box is easier due to pre-measurement. On the other hand scratch mix you have to measure the flour, baking powder, etc. Technically I see no different. However I do enjoy baking from scratch.

sweetiesbykim Posted 8 Apr 2009 , 5:25pm
post #9 of 9

I agree! A box mix is easier and faster since it's pre-measured for you. But I like to bake from scratch, too, and can taste the difference, which some people can't. Everyone has to make what they enjoy and get satisfaction from, in cake and in life icon_smile.gif

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