No One Yet Knows The Difference Between Store Box Mix And Scratch Cakes, Why Bother?

Baking By MBalaska Updated 4 Mar 2014 , 4:02pm by mrsv

MBalaska Posted 29 Dec 2013 , 1:00am
post #181 of 185


Originally Posted by Annabakescakes 

Wow, I am not surprised though. I add a drop of yellow to my lemon cake because peeps can't seem to taste the lemon in it if it isn't there. Exact same recipe gets rave reviews as long as it has some yellow color.

We eat with our eyes first.

"We eat with our eyes first."  very much proven by scientists.

Like when people are given unflavored sugar water.......but it is colored different colors

they taste different flavors.  They expect to taste the flavors that match the colors.

oven lover Posted 31 Jan 2014 , 5:56am
post #182 of 185

AHi agree that dishes suck and time is precious. So I have converted all my recipes to go by weight then you only use one scoop one bowl and some measuring spoons. It's so much faster to just weigh out your ingredients :)

cazza1 Posted 31 Jan 2014 , 12:16pm
post #183 of 185

Now I'm probably a bit weird and definitely obsessive when it comes to cake.  I get great joy out of MAKING and EATING cake and also decorating.  I do not have customers that I have to please but what I do have is a massive library of cookbooks.  I just LOVE recipes. I do not want to make the same recipe over and over, even if it does make for a consistent result.  I want to try new and different ones and continually do.  Occasionally I have a disaster but not that often. 


Having said that, when we went camping last year I bought a couple of Betty Crocker cake boxes as I had a new funny little oven to stick on top of the gas hotplates and wanted to test it out without having to cart too much stuff.  (YES, even in the middle of no-where I can still have cake) Did they work?  Yes.  Did they taste good?  Not by my definition of good cake.  They had what I call a preservative texture;  that which cakes from supermarkets and places like the cheesecake shop have.  I put them in the 'not worth consuming the calories' category.  I also received a free red velvet mix from a cake decorating shop and I thought it was disgusting (admittedly the undiscerning tastebuds of the members of my knitting group thought it tasted great but then they even like dry old supermarket cakes!)


Each to their own but I don't think that Australia has lost the art of baking to the extent that the US has, YET.  I do think it is coming, though.  We have had an explosion of cake mix boxes hit our supermarket shelves in the last couple of years and it is continually growing.  I don't think this would be happening if demand was not growing. And most people I know think that most shop bought cakes taste great so your general punter is not very discerning.  Though if there is a mix of cakes at work they will make a bee line for my home made ones because they know it will be better.


Gotta go, a new recipe is calling me.

Nin55 Posted 31 Jan 2014 , 12:32pm
post #184 of 185

Most people don't know the difference.  I have made box cakes that were better than some scratch cakes I tried.  I go both ways-depends how much time I want to invest.  I bake just for family.

mrsv Posted 4 Mar 2014 , 4:02pm
post #185 of 185

AMy boyfriends mother always made scratch cake. Once she was short on time and used a box without telling... everyone raved how good and moist the cake was!

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