From Scratch Or The Box???

Decorating By caked4life Updated 1 Oct 2010 , 8:54pm by kns93

caked4life Posted 1 Oct 2010 , 1:09pm
post #1 of 7

Are you a from "scratch" baker or do you doctor your cake mixes. If you doctor your cake mixes, do you use one particular doctored cake mix recipe as a base for all of your cakes or do you experiment with different recipes?

Thanks!

6 replies
pag41989 Posted 1 Oct 2010 , 2:22pm
post #2 of 7

I like doing mine from scratch however I am interested in seeing the doctored mix replies because I plan on using a box mix for a competition since it is decoration only and they are not tasting the cake but for some odd reason it has to be real cake

imagenthatnj Posted 1 Oct 2010 , 2:30pm
post #3 of 7

Scratch. Never interested in mixes. But I guess I'm not in the business, so I'm not counting price here. I understand it would be cheaper to doctor mixes.

matthewkyrankelly Posted 1 Oct 2010 , 2:43pm
post #4 of 7

It's not about box or not box for me. It is about end product and how it tastes. I will use whatever produces the best results.

I prefer chocolate from scratch. I like the flavor of the cocoa when it blooms and the moistness the oil gives to the cake.

For vanilla, I like the DH Butter Recipe Golden. It uses real butter and mixes up almost like a buttercream frosting. It is so thick and good I sometimes don't want to bake it! And it is failproof! Of course I add flavorings, spices and coffee depending on the recipe, but the proof is in the pudding - people demand it. So, I make it.

As we all do, I constantly try other recipes, but these are my go to, no fail, basic cakes. We all have 'em.

Shannon1129 Posted 1 Oct 2010 , 3:14pm
post #5 of 7

I was a strictly box mix until just recently. I mean like last week recently. I think both are absolutely fine. When I used boxed, I almost ALWAYS doctored the mix. Extracts, the WASC recipe, nuts, preserves, etc etc. I think it's about taste. However you make it to a nice finished product is absolutely fine. icon_smile.gif

leily Posted 1 Oct 2010 , 8:35pm
post #6 of 7
Quote:
Originally Posted by matthewkyrankelly

It's not about box or not box for me. It is about end product and how it tastes. I will use whatever produces the best results.




Perfectly put. I have straight box mixes that i use, i modify other box mixes, and i also have receipes from scratch. I find what i like best in a certain flavor and stick with it. My white and chocolate cakes happen to be modified box mixes, but i do a yellow and red velvet from scratch. My other flavors are a mix also.

kns93 Posted 1 Oct 2010 , 8:54pm
post #7 of 7

I'm just getting started and I have to say that I am terrified someone will call me out on doctored cake mixes, although I think I give the general public too much credit. I would love to be a straight from scratch kind of gal but I know some of those WASC recipes are VERY hard to beat. thumbs_up.gif

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