DeliciousCreations Posted 12 Sep 2012 , 1:30am
post #1 of

Hello,
I have been searching for a vanilla cake recipe that holds up well for stacking but that also stays fresh for more than 2 days. I've noticed they tend to get hard or go bad after 2 days and it usually takes me that long to complete a cake from baking time to decorating and delivering it. With cake mixes this isn't an issue because of the preservatives.
I recently saw a website of a famous cake decorator and one of her recipes included cake mix..... I want to know from other professional cake designers what is your take on using cake mixes?!?
Thanks!!!

15 replies
AnnieCahill Posted 12 Sep 2012 , 1:47am
post #2 of

If you do a search, this topic has been discussed ad nauseum.

Basically, it comes down to different strokes for different folks. Some people can't bake worth a crap and they might go with mixes. Some people might be awesome scratch bakers but they are just lazy and go with mixes. Some people just like baking from scratch. I personally do both scratch and box baking. Most of my cakes are gratis and I don't spend $$$ on cakes I give away, so for those I will use doctored mixes. For family and very close friends I will pull out the stops and make an awesome scratch cake.

There are several people on the forum who really just like the decorating, and the mixes make it easier and faster to get to the "fun part." On the other hand, there is at least one forum member who has built a very successful business on her baking, and her cakes are "dessert" or "home-style" iced. No frills or fancy decorating-just an awesome from scratch cake. There is no right or wrong way. It's however you choose to do things for your business.

At the end of the day, it's all about identifying your target market and standing by your product.

DeliciousCreations Posted 12 Sep 2012 , 6:39pm
post #3 of

I did run a search but it kept saying there was no matches for "cake mix" .

I personally love scratch baking, I feel like its more of my skill and love into it and for everything else I scratch bake but i need a recipe for the stacked/shaped cakes which take a little longer to decorate.
I would love if anyone had suggestions or maybe a recipe link or advice on how to make the shelf life longer on scratch products.

Godot Posted 12 Sep 2012 , 7:12pm
post #4 of

Scratch, always.

I'd rather stab myself in the eye with a dull and rusty fork than use a mix (or eat a cake made from mix).

cownsj Posted 12 Sep 2012 , 7:13pm
post #5 of

I would take your poll, but it would need to have a "both" option. If I do vanilla cake, it's only box, if I do red velvet cake, it will never be box. It all depends on what kind of cake I'm making. So I bake both ways.

jason_kraft Posted 12 Sep 2012 , 7:19pm
post #6 of

https://www.google.com/search?q=scratch+vs+mix+site%3Acakecentral.com

JanDunlevy Posted 12 Sep 2012 , 7:22pm
post #7 of

I use the WASC cake recipe from this site. I have had a slice as much as five days later and it is moist and does not go bad! Holds up well to stacking. Have not tried carving it.

DeliciousCreations Posted 12 Sep 2012 , 8:27pm
post #8 of
Quote:
Originally Posted by JanDunlevy

I use the WASC cake recipe from this site. I have had a slice as much as five days later and it is moist and does not go bad! Holds up well to stacking. Have not tried carving it.




This one?

http://cakecentral.com/recipe/scratch-wasc

If not, do u mind posting a link?!? : )

DeliciousCreations Posted 12 Sep 2012 , 8:28pm
post #9 of

Thanks for link Jason!

JanDunlevy Posted 12 Sep 2012 , 9:11pm

No it is the first one listed under most saved recipes.

JanDunlevy Posted 12 Sep 2012 , 9:13pm

http://cakecentral.com/recipe/white-almond-sour-cream-cake-wasc
Sorry. Left that off on the last post.

DeliciousCreations Posted 13 Sep 2012 , 2:16am

Thanks Jan!! Trying that recipe tomorrow!!



I read through a lot of the other threads about cake mixes and came to my own conclusion.
Thanks To everyone for all your comments and votes!

JanDunlevy Posted 13 Sep 2012 , 9:01am

I would love to hear how you like it.

DeliciousCreations Posted 22 Oct 2012 , 2:13am
Quote:
Originally Posted by JanDunlevy

I would love to hear how you like it.




I finally tried it this weekend!! I know I took forever! But wow!! it is really moist and delicious! This will be my vanilla recipe from now on!

Thanks!!

Dani1081 Posted 22 Oct 2012 , 2:30am

I tried the WASC recipe and thought it was delicious. However, the first time I made it for a customer, I was told that it looked pretty, but the cake was dry. I used the WASC recipe and spritzed it with simple syrup before filling and icing. I tried the cake when I levelled it, so I know it was good. In my opinion, bakers love the WASC recipe, but people used to mixes or Walmart/grocery store cakes (most people, these days) think it's dry and heavy and DON'T love it. I never wasted my time or the ingredients again. DH cake mix all the way, along with my scratch fillings and frostings, and people RAVE every time. The WASC recipe earned me the only negative comment and criticism I've ever received in 3 years.

DeliciousCreations Posted 22 Oct 2012 , 2:45am

Well I scratch every other flavor and they are always moist and tender, but the vanilla from scratch is always tricky.
I haven't used this recipe on customers yet but I agree they LOVE the DH mix!
I'm gonna try the WASC again for my daughters birthday party in a couple weeks to see what people reaction is and then decide if I should stick with DH for vanilla! Thanks for your input!!

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