using cake mixes from boxes

Decorating By SallyBratt Updated 24 Jan 2010 , 2:03am by JanH

SallyBratt Posted 21 Jan 2010 , 7:52pm
post #31 of 282
Quote:
Originally Posted by Beckup

Welcome to CC! icon_biggrin.gif
Please do post your recipes. We love trying new recipes and having taste tests!

If you go to the recipes tab at the top of the page. You can submit your recipes there. The link is in the right column.

I bake some of my cakes from scratch and some are mix extended. It has been thru test comparision baking that my customers have chosen the mix extended cakes versus scratch cakes. I am always trying new recipes.




Thanks. I'll definitely post my recipes

Chasey Posted 21 Jan 2010 , 7:53pm
post #32 of 282

Weeeeee! Let's talk butter vs. shortening buttercream now! Or maybe I should do a search and check for that dead horse. thumbs_up.gif
I'm with you CeeTee, any icing with shortening in it seems to be greasy in my mouth. I wish the top recipes would hand me a sample and let me see how much I am wrong. I wouldn't mind being wrong if I truly couldn't taste the shortening! But alas, the crisco just feels like a trojan horse delivering the flavor of the extracts. icon_smile.gif

prterrell Posted 21 Jan 2010 , 7:55pm
post #33 of 282

SB - I use premium ingredients as well. Aren't they yummy?

SallyBratt Posted 21 Jan 2010 , 7:56pm
post #34 of 282

I've never used shortening but I've heard that some people do. I would imagine it would hold up better to the heat but does it really taste ok?

Chasey Posted 21 Jan 2010 , 7:57pm
post #35 of 282
Quote:
Originally Posted by SallyBratt

I've never used shortening but I've heard that some people do. I would imagine it would hold up better to the heat but does it really taste ok?




err, no. Not according to me. icon_wink.gif

SallyBratt Posted 21 Jan 2010 , 7:57pm
post #36 of 282
Quote:
Originally Posted by prterrell

SB - I use premium ingredients as well. Aren't they yummy?




They certainly are. Biggest problem is keeping myself from eating all the chocolate in between cake orders.

prterrell Posted 21 Jan 2010 , 7:58pm
post #37 of 282

Not to me it doesn't. Now, that being said, if you use a tiny bit of it (1 part shortening to 4 parts or more of butter), it can help stabilize and yet is so dispersed that you can't tell it is there. I confess to having to resort to this trick in the heat of the year (which is most of the year here in Hotlanta).

greengyrl26 Posted 21 Jan 2010 , 7:59pm
post #38 of 282

I too only use real butter in my frosting. Not because I'm a crisco snob, just because I honestly think it tastes better. I WISH I could find a recipe that used crisco that I really liked, it certainly would make things easier to pipe & hold up, and I think it would really make smoothing a bc cake a lot easier! Is there a good "crusting" bc recipe that doesn't use shortening? If so...PLEASE point me to it! icon_wink.gif

SallyBratt Posted 21 Jan 2010 , 8:00pm
post #39 of 282

What about Italian buttercream? I read that it can be more stable but I haven't tried it yet.

I had an issue with my buttercream drooping with the last cake I made and it left 2 rather large bubbles on the sides of my cake. icon_sad.gif

Chasey Posted 21 Jan 2010 , 8:01pm
post #40 of 282
Quote:
Originally Posted by greengyrl26

Is there a good "crusting" bc recipe that doesn't use shortening? If so...PLEASE point me to it! icon_wink.gif




This is the one I use and it definitely crusts! I add a tablespoon of meringue powder to this as well.

Chasey's BUTTERcream

2 sticks plus 2 tbls of salted butter (Land O'Lakes has the best tasting butter!)
6 cups of powder sugar (at least a 2 lb. bag)
3 tsp vanilla (I use French Vanilla coffee syrup and it gives the icing a hint of caramel vanilla)
5 tsp milk

Cream softened butter until fluffy and slowly add in alternating powdered sugar with the vanilla and the milk. Adjust the milk to your desired consistency after mixing most/all of the sugar in.

Beat until very fluffy. (it won't be snow white, but pretty close) You can add Wilton's white-white if you need snow white.

It doesn't have to be stored in the fridge and the finished cake can stay at room temp.

SallyBratt Posted 21 Jan 2010 , 8:03pm
post #41 of 282

Here's a pretty good website...
http://www.pastrysampler.com/Questions_and_Answers/buttercream.htm

djs328 Posted 21 Jan 2010 , 8:08pm
post #42 of 282

Welcome to CC SallyBratt....this topic comes up far too often - as others have pointed out...
The two sides of this argument will never meet, I've decided...I use extended recipes, and people rave about my cakes. Personal preference. PP has a good point: the general public has gotten used to mix-type cakes...
I think there is a big difference between mixing the box mix straight off the box, and using an extended/enhanced/doctored recipe that starts with a box mix.
And it is NOT cheaper to do this.
Cake is cake - people will buy what they like, and they will pay for it. They want it to taste good, and if an enhanced recipe is what they like, they will pay for it.

Have fun on this site...it is a wonderful resource!!!

Oh, fair warning...I wouldn't start any threads about buttercream that HAS to contain butter in it... LOL! Same horse....just another ugly death! icon_wink.gif

greengyrl26 Posted 21 Jan 2010 , 8:10pm
post #43 of 282

Chasey...that's pretty much the recipe I use for vanilla bc...minus the meringue powder. But I can never get it to smooth out nice & clean when using the roller method OR the paper towel method. Each has you wait until it crusts, which I do...then smooth with roller or paper towel. When I do that, my bc just looks all cracked & smooshed. What am I missing here? Maybe it's the meringue that really does the trick?

Chasey Posted 21 Jan 2010 , 8:16pm
post #44 of 282
Quote:
Originally Posted by greengyrl26

Chasey...that's pretty much the recipe I use for vanilla bc...minus the meringue powder. But I can never get it to smooth out nice & clean when using the roller method OR the paper towel method. Each has you wait until it crusts, which I do...then smooth with roller or paper towel. When I do that, my bc just looks all cracked & smooshed. What am I missing here? Maybe it's the meringue that really does the trick?




Hmm, maybe it's a little too crusted when you go to roll it? Cracked and smooshed is a good description! It makes me think the bc was already too hard. I've used a piece of typing paper and a high density foam roller maybe 10 minutes? after icing the cake. I don't achieve a perfectly flawless look like an all shortening bc, but I am not a professional! Have you tried a hot spatula with the all butter bc? I would think that would prevent cracking.....

Danielle1218 Posted 21 Jan 2010 , 8:26pm
post #45 of 282

I am box mix all the way. I personally can't do it any cheaper. A box mix of Pillsbury "Pudding in the mix" is 88 cents at Wal-mart. Further more, I don't have time to mess around with scratch.

Of all of the cakes I have made, people always comment on how great they taste and how moist they are. Good Job Doughboy!!!!

I also "doctor" up some recipes, some I don't....depends on what the customer wants.

I love the "Cake Mix Doctor" cook book. Obviously that lady that wrote it has figured it out.

Who cares anyway, as long as it tastes good????????????

Jackal Posted 21 Jan 2010 , 8:33pm
post #46 of 282
Quote:
Originally Posted by Chasey

Quote:
Originally Posted by greengyrl26

Is there a good "crusting" bc recipe that doesn't use shortening? If so...PLEASE point me to it! icon_wink.gif



This is the one I use and it definitely crusts! I add a tablespoon of meringue powder to this as well.

Chasey's BUTTERcream

2 sticks plus 2 tbls of salted butter (Land O'Lakes has the best tasting butter!)
6 cups of powder sugar (at least a 2 lb. bag)
3 tsp vanilla (I use French Vanilla coffee syrup and it gives the icing a hint of caramel vanilla)
5 tsp milk

Cream softened butter until fluffy and slowly add in alternating powdered sugar with the vanilla and the milk. Adjust the milk to your desired consistency after mixing most/all of the sugar in.

Beat until very fluffy. (it won't be snow white, but pretty close) You can add Wilton's white-white if you need snow white.

It doesn't have to be stored in the fridge and the finished cake can stay at room temp.




Chasey can you post this under the receipes sections so that i made try it out. I have been trying all different kinds of bc receipes and i just can't find the right one that everyone likes hopefully this one will work. Do you use this one to deorate with too or just to frost your cake? icon_biggrin.gif

sweet_teeth Posted 21 Jan 2010 , 8:37pm
post #47 of 282

Hmm, I'll add my two cents in here as well icon_smile.gif
I'm a hybrid baker: about 1/2 my cakes I make are scratch, and about 1/2 are boxed. Anything dealing w/ chocolate is most definitely scratch. My personal taste buds just don't taste enough chocolate in a box regardless of how much I add in.

My white/yellow cakes are always boxed; I grew up on boxed cakes and it seems most people around here must have as they ADORE my cakes. I can make a scratch yellow/white cake just as well, but I prefer the taste/texture to the box as that is what I'm used to. I heavily doctor the cakes so as many would say, the box is just an ingredient, not the base.

For me, most box cakes are more expensive than scratch (except my chocolate cake; that is MUCH more expensive scratch). I use premium ingredients in both.

I have also found that every bakery around here but 1 uses mixes. The one that does not is known for the decorating skills but not for the cakes taste. Most do not like the cakes taste.

I've also found that MANY famous cake decorators bake cakes using a mix as the base (typically the pillsbury plus or some 50lb bag similar).

I do tell all my customers, but that is for allergy reasons, etc. No one has had a problem but I do always get the reaction of "I can't believe this is a boxed cake!" I then remind them it's not, it's just an ingredient. I also ask which type they prefer, in which they are typically clueless. If someone says the prefer scratch, i'll make both and let them decide.

So do I feel like i'm cheating them, nope icon_smile.gif

Chasey Posted 21 Jan 2010 , 8:49pm
post #48 of 282
Quote:
Originally Posted by Jackal

[Chasey can you post this under the receipes sections so that i made try it out. I have been trying all different kinds of bc receipes and i just can't find the right one that everyone likes hopefully this one will work. Do you use this one to deorate with too or just to frost your cake? icon_biggrin.gif




Sure!

And yes, if you want to make roses or do the basketweave, definitely stiffen it up with more powdered sugar!

edited to add I tried:
Uh oh, something is strange on my screen. I typed up the recipe in all of the required boxes and the purple box on the left containing newsletter, forum posts, log out, etc. is partially covering up the last line that must have a submit button! I can't seem to figure out how to move it, lol, so I can't submit! Please enlighten me. icon_redface.gif

FromScratch Posted 21 Jan 2010 , 9:27pm
post #49 of 282

Wow... was this actually a post about scratch vs. mix that didn't end in a knock down drag out debate? I'm impressed CC!! icon_smile.gif
It's one of those personal decisions... some like mixes, some will doctor them, and some will not and others like scratch. If the customers are happy... that is what is important. So many bakeries use commercial mixes for their cakes... big 50 lb bags of cake mix. It's a consisitent product that takes no time to whip up.

Me... am a scratch baker 100%. Use premium inredients... make my own vanilla extract... use vanilla beans in place of extract in a lot of cases... the works. It's important to me and a big part of my marketing plan. People seek me out because of what goes into my cakes and I charge a pretty penny for them. Works for me.

I love baking... the whole process is fascinating to me. I bake breads... make pasta... I rarely do anything from a box or a can. (though I do love me some junk foods now and again... cheetos... mmmmm)

I know some don't love the baking aspect of cakes as much as I do, and if they love mix cakes it's no skin off my back. We all have to do what we love.

_Jamie_ Posted 21 Jan 2010 , 9:35pm
post #50 of 282
Quote:
Originally Posted by FromScratch

Me... am a scratch baker 100%. Use premium inredients... make my own vanilla extract... use vanilla beans in place of extract in a lot of cases... the works. It's important to me and a big part of my marketing plan. People seek me out because of what goes into my cakes and I charge a pretty penny for them. Works for me.




Me too. It makes for great conversation at tastings, bridal shows, consults, you name it! Especially when it comes to people asking what is in that cake??? It's exciting for me to talk about the fresh ingredients, and the imported chocolate. Or how I make a batch of SMBC. Or the process of carefully folding in the egg whites into my buttermilk cake. Or my fondant has absolutely no unpronounceable preservatives or ingredients in it. icon_smile.gif

FromScratch Posted 21 Jan 2010 , 9:48pm
post #51 of 282

To the OP... you have to think too that not everone one here sells their cakes. CC is a nice varied cross section of the decorating community. icon_smile.gif

SallyBratt Posted 21 Jan 2010 , 10:13pm
post #52 of 282
Quote:
Originally Posted by FromScratch

To the OP... you have to think too that not everone one here sells their cakes. CC is a nice varied cross section of the decorating community. icon_smile.gif




I actually didn't think of that...but I guess I was pretty much addressing people who're selling.

I love the process of baking too and have been thinking about making my own vanilla. I've read up on it and I think it'd be very cool to have my own vanilla to use. I find baking soothing and relaxing and I'm actually even thinking of taking a pastry chef course in the future. i'll see how the cake biz goes 1st. I've just recently done my 1st 2 orders and I have one waiting. It's a bit slow to start but I guess that's to be expected. My fish cake went over VERY well at my friend's photography show opening tho. I think it'll drum me up some business.

I'm very glad this didn't turn into a knock down drag out! I certainly wasn't looking for a fight!!

indydebi Posted 21 Jan 2010 , 11:09pm
post #53 of 282
Quote:
Originally Posted by SallyBratt

I know if I were ordering a cake from someone I would expect the cake to be made from scratch.




Why? icon_confused.gif
You order a pizza from a pizza place, and they use premade dough, canned sauce and frozen pepperoni.

You order any food from any restaurant and they are using premade frozen foods they buy from GFS and Sysco. It's NOT all made from scratch. (And at the low end of the food cycle ...the fast food places .... you'd be amazed at which places receive all of their food precooked and they just nuke it for you.)

"Cheating" implies doing something underhanded or illegal. It is not illegal to use a mix.

Bakeries use mixes all the time. They buy theirs in 50 lb bags and just add water. Some of us on here buy ours in 18 ounce boxes and add eggs, oil and water.

So the "fancy" cake you bought from a bakery came from MORE of a mix than what I use.

I'm also one that is very up front and do tell clients that I use mixes. If my customers of 30 years are fine with it, then I don't see why it should be a problem to anyone else.

There is a great talent involved in making a good cake from scratch .... and I'm not one of those people. On the flip side, I never assume that "all scratch" is always better because it's not whether it's scratch or mix .... it's how talented is the cook or the baker. I know people who can screw up Kraft and Mac-n-Cheese! icon_lol.gif

motherofgrace Posted 21 Jan 2010 , 11:22pm
post #54 of 282
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by SallyBratt

I know if I were ordering a cake from someone I would expect the cake to be made from scratch.



Why? icon_confused.gif
You order a pizza from a pizza place, and they use premade dough, canned sauce and frozen pepperoni.

You order any food from any restaurant and they are using premade frozen foods they buy from GFS and Sysco. It's NOT all made from scratch. (And at the low end of the food cycle ...the fast food places .... you'd be amazed at which places receive all of their food precooked and they just nuke it for you.)

"Cheating" implies doing something underhanded or illegal. It is not illegal to use a mix.

Bakeries use mixes all the time. They buy theirs in 50 lb bags and just add water. Some of us on here buy ours in 18 ounce boxes and add eggs, oil and water.

So the "fancy" cake you bought from a bakery came from MORE of a mix than what I use.

I'm also one that is very up front and do tell clients that I use mixes. If my customers of 30 years are fine with it, then I don't see why it should be a problem to anyone else.

There is a great talent involved in making a good cake from scratch .... and I'm not one of those people. On the flip side, I never assume that "all scratch" is always better because it's not whether it's scratch or mix .... it's how talented is the cook or the baker. I know people who can screw up Kraft and Mac-n-Cheese! icon_lol.gif




I agree, its really only under handed if they ask and I say yes I make it from scratch, when its doctored!!

There is nothing underhanded about being honest icon_confused.gif

_Jamie_ Posted 21 Jan 2010 , 11:24pm
post #55 of 282

And of course, as always, it's up to the individual what they use. But it is comforting to know that there are restaurants and other food establishments out there that are still kicking it old school. Yo. icon_biggrin.gif

CakeMommyTX Posted 21 Jan 2010 , 11:26pm
post #56 of 282
Quote:
Originally Posted by Mike1394

Oh yeah I'm sure everyone that uses a mix wakes up every morning just thinking about ways to cheat the cake eating public. icon_biggrin.gif
Mike






Well with all the time we save using mixes we have to fill our time with something, right? icon_lol.gif

indydebi Posted 21 Jan 2010 , 11:37pm
post #57 of 282
Quote:
Originally Posted by _Jamie_

Sorry, Debi, I can't resist.



icon_lol.gif
I just love it when I go to the GFS and Sysco food shows ... see all of the new (prepared) foods they've come out with ... and then in a week or so, I see the "new" menus from the restaurants advertising these very same foods.

I love it when I go into either place to pick up my order and I see the chefs from the big name hotels and big name restaurants in there picking up their order .... using the very same prepared foods thast I use in my catering.

But my favorite pizza is a locally owned place in my hometown, started by a couple who came straight from Italy .... and it's the best pizza ever!! They are only open 3 days a week ... and they do enough business to only have to be open 3 days a week! thumbs_up.gif

prterrell Posted 21 Jan 2010 , 11:45pm
post #58 of 282

I thought I hated icing (I'd scrape it off of every cake, even one I'd done myself and just eat the cake*) until I discovered IMBC. Now, that I can eat all by itself. Yummmmy!


*Except every now and then I'd eat the scraped-off icing as a dip for potato chips.

loopilu Posted 22 Jan 2010 , 12:21am
post #59 of 282

SallyBratt, hello. I agree with most of what your saying, I would feel a bit wrong if I didnt tell them it was a box mix. And I dont think you are a snob.

It is also not your fault, you were obviously not aware that you could have looked the subject up as you are a newbie and people should be more considerate rather than attack your comments so rudely!

To be honest it pisses me off that so many people get up themselves over certain subjects, to the point we stop being kind!!!!

I hope you havent been put off, this site and the people on it can be sooo helpfull and lovely.

xx

Deb_ Posted 22 Jan 2010 , 1:17am
post #60 of 282

Another scratch/mix thread without K8 icon_confused.gif


I love me a great scratch cake with premium chocolate and vanilla beans....ummm better then you know what.... icon_razz.gif

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