I am not real new baking but I have always used box mixes. I am thinking about starting a side cupcake business. Those out there what do you use box mixes or from scratch. If from scratch where do find your recpies. I have notice most of the ones online are from a box. The others can sometimes be dry. Do you just add pudding? Just in the need of some feed back
I bake soley from scratch. I love the feel of it, the taste of it, & the pride it gives *me*. That being said there are TONS of professional bakers (home & storefront) that use mixes, doctored or not. They have tons of buisness, the love the ease and consistancy of it and its what works for them.
There was a post called the great scratch off. a ton of members tested some recipes & found the best one. You should be able to find a great recipe if you search the forum for it. And if you decide to do box, try the WASC.... GOOD LUCK!
I personnaly use cake boxes too, I just add pudding to it, & everyone seems to love the taste & texture. I know a lot of prfessional bakes that use the boxed cakes, lol they actually get them in bluk
If you decide to go with scrtach as CakeandDazzle said there are threads about it here are a couple
I use some scratch recipes, some box mixes, and some doctered box mixes. I get just about all my recipes from here on cc, I'm still trying new recipes to get the perfect flavors all the time! I'm yet to find a scratch chocolate recipe that is even remotely as delicious as betty crackers butter recipe chocolate.
I enjoy both. Scratch cupcakes are hardier to me because it's either a hit or miss recipe. I'm desperately in need of a good chocolate cupcake recipe!!!!
For cuppies, which are meant to be fluffy, you can doctor a cake mix with a pack of pudding. Yum!
Cake baked from scratch is always taste better than the premixed. Some how cake make from premixed has a strange chemical taste.
agree with the above .... both are used in business and hobby. It depends on what you like, what your CUSTOMERS like, and what works best for you.
If you want to start off with an easy scratch recipe, I like the chocolate cake recipe on the side of the Hershey can (what would I do without good 'ole Hershey!? ). I'm a box mix for most cakes, but my chocolate cakes are Hershey-scratch. I've also made this one, http://www.epicurious.com/recipes/food/views/Chocolate-Ganache-Cake-105133 , with good reviews. It has dark brown sugar in the recipe which gives it a little boost!
I have a very high regard for our scratch bakers as I believe it takes a great talent to make a good scratch baked product, so if you're kind of new to scratch baking, I'd continue to use whatever you're using while you experiment with scratch recipes until you find one you like and then perfect and tweek those for your biz. work on one at a time until you either get it right or give up and move on! (I've got a couple of scratch ones that I just threw up my hands on because I was NOT going to get it! )
In the meantime, you have access to some great talent on here who will more than heppy to help you in your journey!
I have done boxes and recently started baking from scratch. I heard about adding pudding... do you add the dry box or premade pudding? How much do you add to a single box of cake mix? Can you play with a cake mix to make more elaborate flavors like you can with the scratch recipes?
I have a book called Cake Doctor that has wonderful recipes starting with a box mix. I always use Dunkin Hines and so far everyone has loved my cakes. I have not just used a plain mix. I have baked some from scratch but mostly use these recipes.
I have her cupcake book. Cupcakes, from the cake doctor. I just haven't gotten to reading the cake recipes yet. lol
This may be irrelevant but a great way to doctor a choco. cake mix is to use coffee instead of water.Delish!