Scratch Or Box?

Business By Tweets350 Updated 16 Jul 2009 , 1:53pm by ajjhmf

Tweets350 Posted 15 Jul 2009 , 1:11am
post #1 of 28

Just curious, do any of you make your cakes from the boxed cake mixes? I have GREAT luck with them, and have tricks for keeping them moist once they are baked (both were advised to me by my Wilton instructor). I don't have much space to hold a bunch of scratch ingredients, although I know that it would be cheaper in the long run...

Just wondering what some of the "newer" decorators on here do? icon_biggrin.gif

27 replies
kandu001 Posted 15 Jul 2009 , 1:42am
post #2 of 28

I like to use only scratch recipes, but I will use box if I have to. They taste good, so why not.

mw902 Posted 15 Jul 2009 , 1:50am
post #3 of 28

Dun Dun DUN nice you all! LOL!LOL!LOL!

kscater Posted 15 Jul 2009 , 1:54am
post #4 of 28

I mostly use doctored mixes. I haven't had much luck baking from scratch. I still try every now and then though.

sayhellojana Posted 15 Jul 2009 , 2:01am
post #5 of 28

Oh gosh. The big scratch vs. box debate. Uh-oh.

Look, if you're making good cakes, then it shouldnt matter to you weather it came from a box or not

FromScratch Posted 15 Jul 2009 , 2:07am
post #6 of 28


Didn't you know everything is made from scratch? Even if it requires plastic and lazers to hold it together... icon_wink.gif

It doesn't matter what you do so long as you do it well. For me it's scratch (and not the vague definition of scratch held by some) all the time, but if you love using mixes then do your thang.

For what it's worth, I personally think mixes are cheaper than scratch.

icer101 Posted 15 Jul 2009 , 2:09am
post #7 of 28

i don,t know how to lead her to the other threads on here about scratch vs. box.... but somebody does.. so please help her get there... to read up on this subject. we need to do this for all the new ones on this site.

jaybug Posted 15 Jul 2009 , 2:12am
post #8 of 28

Box for me!!!! thumbs_up.gif

Tellis12 Posted 15 Jul 2009 , 2:18am
post #9 of 28

I agree, mixes tend to be cheaper than scratch. I do some of both. Sorry, I don't have a link to any of the other threads. I've tried to stay out of this discussion!

queenfa Posted 15 Jul 2009 , 2:21am
post #10 of 28

pls do tell,what tip did your instructor give..I believe this is what the subject about and not which one is better.I need your tip pls.Thanks for sharring

singhscakes Posted 15 Jul 2009 , 2:21am
post #11 of 28

I use both. Though I would like to make them all from scratch. I still need to find the perfect recipe. I would like to try all the cake recipes in the scratch bake-offs but sad to say I'm counting calories (trying to lose the baby fat) so I try not to bake too often. I've tryed some of the doctored versions like wasc but it still tastes too boxy for me.

DefyGravity Posted 15 Jul 2009 , 2:28am
post #12 of 28

I am starting to try my hand at scratch, but I'm not quite there yet. I'm still a n00b in the decorating world, so I haven't tried enough recipes yet to know if I don't like scratch cakes or if I'm just bad at baking them icon_smile.gif

I'll get back to you in a few weeks and let you know if my luck has changed at all, haha!

kellertur Posted 15 Jul 2009 , 2:28am
post #13 of 28
Originally Posted by FromScratch

For what it's worth, I personally think mixes are cheaper than scratch.

I'm also a scratch baker. I also believe mixes are much cheaper, but considering the type of ingredients I use. icon_smile.gif

queenfa Posted 15 Jul 2009 , 2:34am
post #14 of 28

Hello tweets.come on before the topic drifts off.

JanH Posted 15 Jul 2009 , 4:45am
post #15 of 28

Get a beverage, get comfortable and plan on a long read.....

Here are pages of previous posts on this subject:


CakeandDazzle Posted 15 Jul 2009 , 5:04am
post #16 of 28

I am pretty much a newbie (about a year) and only scratch... IMO its the only way to go!! Love the tastes and flavors and knowing what i am eating... good luck in making your decision

Tweets350 Posted 15 Jul 2009 , 5:28am
post #17 of 28

Oh boy! Looks like I've started a little debate again! Sorry peeps! I still consider myself a newbie, so I'm going to probably ask a lot of questions that have been asked before, and I apologize for any redundance. icon_smile.gif I haven't found any scratch recipes that yield the results I want, but I know there are THOUSANDS more out there that I haven't seen! As for the tips, it was recommended to me to use Betty Crocker cakes, as they yield the most flavor and moist factor. However, I haven't had any complaints on the other brands either. <shrugs> But the most helpful tip I use every time? As soon as the cake comes out of the oven, take a clean folded hand towel, or folded Viva paper towels, and GENTLY and EVENLY press down the rounded mound that the cake has. You don't want to press too hard or too fast. Pressing will do two things. 1) flattens the top surface of the cake so you don't have to use a leveler. 2) presses the extra air out of the cake so it is more moist, and doesn't dry out as quick. For those customers who want a heavier cake, just press a little harder icon_smile.gif

thanks on all the input so far! I do appreciate it!!!
Dia aka Tweets

__Jamie__ Posted 15 Jul 2009 , 5:32am
post #18 of 28

Do not apologize Tweets, you asked a perfectly innocent question. And since you specifically asked for newbie input, I shall refrain! icon_biggrin.gif Welcome!

Tweets350 Posted 15 Jul 2009 , 5:38am
post #19 of 28

HAHAHAHAHA Thanks, Jamie! icon_lol.gif I appreciate input from everyone, no matter what level you are. As a beginner I think it's just easier to use box for now. However, if I can find the right recipes from scratch, I'd mix up a bunch of dry ingredients ahead of time, and vacuum seal it! Hehehe

CountryCakery4 Posted 15 Jul 2009 , 5:53am
post #20 of 28

Hi Tweets, welcome to CC!

I personally prefer scratch baking. I find that no matter how much I doctor a mix I can still taste the box in there somewhere! For some great chocolate cake recipes try searching for a thread called The Great Scratch-Off...Chocolate Cakes! (In the General category) There's also another Scratch-Off forum for yellow cakes that I haven't had a chance to look at yet. I'd simply post the link for you but as I'm relatively new here myself I haven't figured that out yet! icon_smile.gif Have fun experimenting!![/url]

Mensch Posted 15 Jul 2009 , 5:54am
post #21 of 28

Scratch only, with high-quality ingredients.

I don't like the flavor or the mouth-feel of boxes. They're gooey or soggy.

leah_s Posted 15 Jul 2009 , 4:16pm
post #22 of 28

Scratch for me. I think box cakes taste like chemicals.

And one can always use the search function at the top of the page to check previous topics.

This topic has been beaten to death again and again and again.

artscallion Posted 15 Jul 2009 , 4:59pm
post #23 of 28

Here are the links to the two scratch-offs. The winner of the Yellow cake scratch-off was Sylvia Weinstock's Yellow Cake. The chocolate cake scratch-off is still in progress.

Chocolate cake scratch-off

Yellow cake scratch-off

If you are interested in finding good scratch cake recipes, or just dipping your toes into the world of scratch baking, these threads, as well as the thread that started the scratch-off ball rolling, are a wealth of interesting discussion and information.

Tweets350 Posted 16 Jul 2009 , 3:37am
post #24 of 28
Originally Posted by leahs

Scratch for me. I think box cakes taste like chemicals.

And one can always use the search function at the top of the page to check previous topics.

This topic has been beaten to death again and again and again.

Again, I'm sorry for starting this over again. I do now understand that it's like beating a dead horse... icon_redface.gif I have very limited time in the evenings after work right now, and trying to read through thousands of threads just isn't something that I honestly was up for. icon_redface.gif I will surely look into the recommended threads for the recipe information! THANK YOU to everyone who has helped direct me and other newbies in the right direction!!! icon_biggrin.gif

CanadianCakin Posted 16 Jul 2009 , 4:08am
post #25 of 28

It's a tough one! IMHO I think what works for one may not work for what works for you works! I do a combination of everything! Sometimes I use box, sometimes I use scratch and more often then not I use a doctored mix such as WASC.
It kinda just depends...
Best of luck and remember the most important thing...don't get caught in the drama and politics.....just bake and decorate!

HTH! icon_wink.gif

-K8memphis Posted 16 Jul 2009 , 12:08pm
post #26 of 28

Well I think it is not at all a dead horse. Maybe a tired horsie. But if it were a dead horse, then so many people would not be asking y'know. Dead horses are dead. This horsie rises up and gallops on.

It is supremely relevant as to how we each as individuals bake our goods. It is a good and viable question. Oft asked. And we are muy passionate about it. Nothing wrong with that.


FromScratch Posted 16 Jul 2009 , 1:18pm
post #27 of 28

I agree K8... this is one super charged horsie with a bullet-proof hide. I think we all *wish* it would just up and move on to the happy glue factory in the sky though... or at least wish we didn't have to beat it... icon_lol.gif

I wanted to edit to add for the OP that no one minds the question... it's just the banter than usually ensues. So don't feel bad for asking. icon_biggrin.gif

ajjhmf Posted 16 Jul 2009 , 1:53pm
post #28 of 28

I actually prefer to do scratch but had to switch to doctored mixes because of my stinkin' oven. Something is wrong and it won't maintain a constant temperature and I know 350 is not 350. Hopefully We'll save up enough soon for a reall good over and I can get back to scratch baking.

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