ThePurpleButterfly Posted 11 Nov 2010 , 4:14am
post #1 of

I've been doing all my cakes and cupcakes from scratch. It def is very time consuming, but I get HUGE compliments on the taste and quality. How many of you use a box mix? Do you make modifications? Do you find the quality and taste of the box mix equal to the scratch made? I just want to offer my clients the best and not skimp on quality. TIA! icon_biggrin.gif

56 replies
wendalls Posted 11 Nov 2010 , 4:30am
post #2 of

You can taste the diff in box cake mixes if you eat enough of them.
I have been using box mixes cos I just want an easy option while I'm practising decorating.
Everybody still says they are delicious.

One box makes a good 8inch for me - betty crocker (new Zealand)

I havent tried it - but apparently adding a good whack of melted chocolate makes them taste like a home made one.

heaps of people on here will have good tips and tricks though as i think its quite a normal practise.

motherofgrace Posted 11 Nov 2010 , 4:30am
post #3 of

PLEASE search this topic. Its one that gets a heated response!!!

ThePurpleButterfly Posted 11 Nov 2010 , 4:31am
post #4 of
Quote:
Originally Posted by -Sweetheart-

PLEASE search this topic. Its one that gets a heated response!!!



HAHA! Ok. icon_razz.gif

Corrie76 Posted 11 Nov 2010 , 4:35am
post #5 of

I use the WASC recipe (and all it's many variations) which is pretty much scratch but happens to have cake mix as one of the ingredients, lol. Seriously though, I spent an entire weekend baking an assortment of test cakes, from scratch, trying out different recipes and none of the scratch cakes came out nearly as moist, level and tasty as WASC. I like box mixes okay, they're a little too fluffy for my taste but I used to use box mix all the time and still do if I have a customer who wants something like funfetti or cherry chip. The only thing I do different with a box cake is get it out of the pan and wrapped in plastic ASAP and into the freezer, I don't have to do that with WASC.

ThePurpleButterfly Posted 11 Nov 2010 , 4:40am
post #6 of
Quote:
Originally Posted by -Sweetheart-

PLEASE search this topic. Its one that gets a heated response!!!



I can't find any posts about it. icon_confused.gif

wendalls Posted 11 Nov 2010 , 4:47am
post #7 of

you'll probably find they're hidden inside posts with different titles - start clicking.
http://cakecentral.com/modules.php?name=Forums&file=search&mode=results

But in the end its personal choice.

I checked out your website by the way. How is it that you can do that ladybird cake for $20 from scratch and all?

ThePurpleButterfly Posted 11 Nov 2010 , 4:54am
post #8 of
Quote:
Originally Posted by wendalls

you'll probably find they're hidden inside posts with different titles - start clicking.
http://cakecentral.com/modules.php?name=Forums&file=search&mode=results

But in the end its personal choice.

I checked out your website by the way. How is it that you can do that ladybird cake for $20 from scratch and all?



I don't. LOL That is the deposit amount. icon_biggrin.gif You will see all my pricing on that site.

hvanaalst Posted 11 Nov 2010 , 4:55am
post #9 of

I love to try new recipes and use my friends and family as guinea pigs. By far for white cake the WASC recipe I got on here gets the best comments. I have heard so many times that it is the best cake they have ever had. I recently made a wedding cake for a friend and there was not a piece of cake left at the end of the wedding and there were way more servings then she had people. I was given a scratch chocolate cake recipe by another friend who wanted me to use it for her wedding cake and it is awesome. I think it is 100 times better then using a chocolate mix in a WASC recipe. Everyone who tastes it loves it. It is way more work, but worth it completely.

That being said, I whipped up some cupcakes for a friend's daughter and she didn't have money to spend so she just brought me betty crocker french vanilla box mix to use and several people at the party were just raving about how great my cupcakes were. At the end of the day, regardless of what you use, the key is to cook it properly (not over mix and not overbake) and put some kick ass frosting on it icon_wink.gif

DSmo Posted 11 Nov 2010 , 5:43am
Quote:
Originally Posted by hvanaalst

At the end of the day, regardless of what you use, the key is to cook it properly (not over mix and not overbake) and put some kick ass frosting on it icon_wink.gif




Couldn't agree more. thumbs_up.gif

Frosting2915 Posted 11 Nov 2010 , 6:36am

Scratch always has the better taste. Boxed mixes always have that certain fake taste. There are some ways to doctor the mixes though, adding an extra egg, using buttermilk instead of water, adding pure vanilla extract, etc.

Keep in mind that baking from scratch gives your product more value because you can then market it as, "baked fresh, from scratch." That means people will be willing to pay more for your quality goods, rather than buy from the supermarket icon_biggrin.gif

sugarshack Posted 11 Nov 2010 , 9:08am

oh this is gunna get good right about now........ ( fetching popcorn)

heroes Posted 11 Nov 2010 , 9:33am

I just tried my first box mix cake mix for my leprechaun cake in my photos, It turned out ok, the taste was however a bit sickly, I think I shall stick to doing mine from scratch in the future, unless its for cupcakes. Still I need to practice more scratch recipes though,
Karen xx

indydebi Posted 11 Nov 2010 , 9:45am

If you make a cake that everyone loves, why would you want to change it? I'm a box mix baker, but I believe it takes a great talent to make scratch cakes really good, and consistently. (made scratch cupcakes once and I made money by selling the bottom halves to the local hockey team for practice pucks. icon_cry.gif )

Scratch or box .... if they love your cakes,regardless of what kind they are, then you have found the formula that will make you successful.

As I tell box bakers ..... stay with the cakes that your customers love while you experiment with scratch recipes (don't throw out the good stuff until you have more good stuff to replace it!). Same here .... stay with the scratch cakes while you experiement with doctored mixes until you find the formula that you like.

HowCoolGomo1 Posted 11 Nov 2010 , 10:17am
Quote:
Originally Posted by indydebi

If you make a cake that everyone loves, why would you want to change it? I'm a box mix baker, but I believe it takes a great talent to make scratch cakes really good, and consistently. (made scratch cupcakes once and I made money by selling the bottom halves to the local hockey team for practice pucks. icon_cry.gif )

Scratch or box .... if they love your cakes,regardless of what kind they are, then you have found the formula that will make you successful.

As I tell box bakers ..... stay with the cakes that your customers love while you experiment with scratch recipes (don't throw out the good stuff until you have more good stuff to replace it!). Same here .... stay with the scratch cakes while you experiement with doctored mixes until you find the formula that you like.




These are some really wise words. I do both, but my cakes from boxes are the ones that are always requested. Now I do mess with the boxes huge.

HowCoolGomo1 Posted 11 Nov 2010 , 10:23am
Quote:
Originally Posted by sugarshack

oh this is gunna get good right about now........ ( fetching popcorn)




Got butter for that popcorn?

I just offered up, I do boxes.

mayo2222 Posted 11 Nov 2010 , 11:53am

It is scientifically proven that box mixes taste 34% better than scratch cakes

leily Posted 11 Nov 2010 , 12:54pm
Quote:
Originally Posted by mayo2222

It is scientifically proven that box mixes taste 34% better than scratch cakes




hahaha...i am waiting for someone who takes this seriously....I brought some butter for that popcorn.

To the OP, there is no "what is better" in the industry. It's what is better for YOU and what your customers want. Personally i do some flavors from scratch and i do others with a modified box mix, for my business i do find the box mix flavors are liked better. There are some cake artist who do strictly scratch bakng, and others who use modified box mixes, and others who do straight box mixes.

brandiwyne Posted 11 Nov 2010 , 1:30pm

I am a box cake maker and my customers love it! Again "my" customers are young and don't really care for the taste of scratch as I've been told. So it all depends on your clients an what they like...No complaints on taste so therefor no change in cake!

tazmycat Posted 11 Nov 2010 , 1:45pm

OK, I have my popcorn, but it is getting cold. So far everyone has been very civil and helpful and no "nastiness" at all. Wha hoppened!!!!!

flamingobaker Posted 11 Nov 2010 , 1:49pm
Quote:
Originally Posted by mayo2222

It is scientifically proven that box mixes taste 34% better than scratch cakes



I saw that study and it was definitely flawed. They only asked 14 people who live on busy side streets. People on main streets KNOW that scratch cakes are ALWAYS better because boxes tastes like bark.

mayo2222 Posted 11 Nov 2010 , 1:52pm
Quote:
Originally Posted by leily

Quote:
Originally Posted by mayo2222

It is scientifically proven that box mixes taste 34% better than scratch cakes



hahaha...i am waiting for someone who takes this seriously....I brought some butter for that popcorn.




LOL, that didn't last long. I thought I would get somebody to bite icon_smile.gif

blissfulbaker Posted 11 Nov 2010 , 1:57pm

I make scratch and doctored box mixes, it really depends. I hate dealing with all the red food coloring for red velvet cakes so for those I always use DH mixes, add the extra egg and use buttermilk instead of water. If I need more than one box mix worth of mix then I use the variation of WASC, I use chocolate pudding mix and buttermilk. If I am carving a cake, I do find some box mixes are too fluffy, so I have some scratch recipes. Trader Joe's just came out with their own brand of chocolate and yellow cake mixes and they are awesome. They are not cheap, compared to when I can get BC or DH mixes on sale for .99, I think the TJ's are $2.69 a box. TJ's also make a vanilla baking mix, that only makes about 15 cupcakes, that is so so good. Again, it is not cheap it is also around $2.50 for a small box mix.

If my audience is a bunch of kids, then I definitely use a box mix. However, if I am baking for adults who appreciate my time and effort then I may make it from scratch. But it really depends on what they want. I am not making RV from scratch, I hate all that red food dye.

My frosting is always homemade, I would never use that horrible tasting can stuff. I agree with a previous post that said, good frosting makes the difference.

Cake balls are always made from a box mix (and I don't doctor it up at all) but the frosting is always homemade.

artscallion Posted 11 Nov 2010 , 1:59pm
Quote:
Originally Posted by flamingobaker

Quote:
Originally Posted by mayo2222

It is scientifically proven that box mixes taste 34% better than scratch cakes


I saw that study and it was definitely flawed. They only asked 14 people who live on busy side streets. People on main streets KNOW that scratch cakes are ALWAYS better because boxes tastes like bark.




Yes but was the study done from scratch, or was it a boxed study? I heard that box studies give more reliable results, but that doing a study from scratch, using only premium questions, will give you a better quality survey result...IF you know how to ask the questions correctly.

mayo2222 Posted 11 Nov 2010 , 2:04pm
Quote:
Originally Posted by flamingobaker

Quote:
Originally Posted by mayo2222

It is scientifically proven that box mixes taste 34% better than scratch cakes


I saw that study and it was definitely flawed. They only asked 14 people who live on busy side streets. People on main streets KNOW that scratch cakes are ALWAYS better because boxes tastes like bark.




No I think the study was still alright beause they did it on a Tuesday instead of Friday like they had originally planned.

flamingobaker Posted 11 Nov 2010 , 2:08pm

you guys are funny! icon_lol.gif

Loucinda Posted 11 Nov 2010 , 2:23pm

There is no right or wrong. It is all in what you and your clients prefer. One is not "better" than the other. If you are happy, your clients are happy, then you are obviously doing something right. There is no reason to put down one method over another.

mayo2222 Posted 11 Nov 2010 , 2:32pm
Quote:
Originally Posted by Loucinda

There is no right or wrong. It is all in what you and your clients prefer. One is not "better" than the other. If you are happy, your clients are happy, then you are obviously doing something right. There is no reason to put down one method over another.




Yes, but what about the scientific study??? icon_wink.gif


Nicely said

tiawanna02 Posted 11 Nov 2010 , 3:04pm

I bake strictly from scratch...I believe that anyone can buy a box mix and bake it up. Now I agree box cakes are consistent and I dont noch any who uses them as an ingredient...just my personal belief. Hey many high end bakery uses mixes. I just like the fact i can say that i bake from scratch.

Piece_acake Posted 11 Nov 2010 , 3:07pm

I'm going to pull a Kanye West and say that George Bush hates scratch cakes icon_biggrin.gif

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