Why Do Scratch Cakes Last Longer Than Box Cakes?

Baking By IAC929 Updated 12 Feb 2011 , 4:43am by Loucinda

IAC929 Posted 11 Feb 2011 , 2:04pm
post #1 of 5

I recently have been asked on several occasions..."what do you put in your cakes to preserve them for so long" I bake my cakes from scratch with regular butter, eggs, buttermilk, etc. Can anyone give me an explanation other than..."I use natural ingredients." Thank you.

4 replies
deah Posted 11 Feb 2011 , 2:15pm
post #2 of 5

I don't know about the scratch cakes but I used the WASC recipe and it's still great a week later.

On a funny side note, my cake instructor told us that if there is cake left over after 3 days we need to change our recipe. icon_smile.gif

3GCakes Posted 11 Feb 2011 , 2:21pm
post #3 of 5
Quote:
Originally Posted by deah

I don't know about the scratch cakes but I used the WASC recipe and it's still great a week later.

On a funny side note, my cake instructor told us that if there is cake left over after 3 days we need to change our recipe. icon_smile.gif




That's funny! And too true!

IMO I think the whole long-lasting thing goes to more of how it was stored, what is the weather like, etc...and less to ingredients.

mayo2222 Posted 11 Feb 2011 , 2:32pm
post #4 of 5
Quote:
Originally Posted by 3GCakes

Quote:
Originally Posted by deah

I don't know about the scratch cakes but I used the WASC recipe and it's still great a week later.

On a funny side note, my cake instructor told us that if there is cake left over after 3 days we need to change our recipe. icon_smile.gif



That's funny! And too true!

IMO I think the whole long-lasting thing goes to more of how it was stored, what is the weather like, etc...and less to ingredients.




I'm going to second that comment. Granted I don't have any observational/comparitive studies to back that up.

Loucinda Posted 12 Feb 2011 , 4:43am
post #5 of 5

Same here, never have cake left that long!

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