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

MimiFix Posted 15 Aug 2013 , 12:24pm
post #91 of 185

as you wish, we can subscribe to any thread by scrolling to the last post. Underneath on the left hand side click on the word subscribe. Click on how often you want notification.

 

There's nothing new in this thread. 

as you wish Posted 15 Aug 2013 , 12:29pm
post #92 of 185

A

Original message sent by MimiFix

as you wish, we can subscribe to any thread by scrolling to the last post. Underneath on the left hand side click on the word [U]subscribe[/U]. Click on how often you want notification.

There's nothing new in this thread. 

I might be missing something but I don't see what you're referring to. I'm on a mobile device so maybe it's different. I realize that this is nothing new, but I just found this particular thread entertaining. I'm a bit odd that way. :) And I like cake!

kikiandkyle Posted 15 Aug 2013 , 12:58pm
post #93 of 185

A

Original message sent by ivenusca

Pleeeaaaase.   You think you are better people because you are making a cake from scratch instead of the box mix.   You are not.  Your mom made it from a box!  Some people make it from a box, some people make it from scratch. It's the same **** made of  flower and sugar.  Chemicals or or not, cake is bad for you.  Smart people make it from a box, because it's easier.  If you have no life, knock yourselves out, and make it from scratch.  You want to believe you are better than the rest of the millions of others, but you are not.  Same  thing. Get over yourselves.  This discussion is useless.  Get a life.  

Pleeeeeease you are trying to say you're better because you bake from a box, which, fyi, my mother never did. Actually she never baked a cake in her life, but my dear grandmother took the utmost pride in baking me a beautiful cake from scratch for my birthday every year, a skill she was glad to pass on to me.

Although I've lived in the US for almost 7 years and will become an American myself next year, I have to say that the state of food in this country is shocking. The jokes people make outside of this country about how fake our food is are almost all true sadly. Most people here probably did grow up eating box cake, but that doesn't mean they can't appreciate a well made scratch cake.

Annabakescakes Posted 15 Aug 2013 , 1:12pm
post #94 of 185
Quote:
Originally Posted by BatterUpCake 

Quote:
Originally Posted by Annabakescakes 

Methinks someone is a wee bit sensitive about box cakes.... FYI, it is made of flour, NOT flower. 

Made from flowers AND love!

That makes me cringe! I can't stand the thought of "love" in a cake. SO unsanitary! You may as well tell me you spit in it. It is the exact same shudder goes through me. 

Quote:
Originally Posted by BatterUpCake 

Quote:
Originally Posted by Annabakescakes 

 

And I would love burned french cut green beans from a can, S**t on a shingle, burned on the outside- raw on the inside meatloaf patties, runny scrambled eggs with brown spots, flat greasy pancakes, boiled okra (gritty and slimy), and stuffed green peppers. And half cooked rice that still manages to be gummy! 

 

BTW, our fish sticks were finger shaped, with tons of the gross looking brown and silver parts inside...

Wow Anna...how do you burn canned green beans? lol And those meatloaf patties were not raw. We fancy folks call that medium rare...lol. I was not talking about fish sticks. Those we baked in the oven until they were rock hard. These fish are triangle shaped like Long John Silvers fish. Basically fish sticks on steroids.

 

It seems to me everyone here that bakes from scratch is saying to each their own. Not sure why someone is throwing a sh#t fit

Ask my mom! And she would make chicken tenders soaked in raspberry dressing from Amway. They were grey and tasteless. With raspberry pips all over them. Before that, they would be baked until every drop of moisture was evaporated out of them, and the ends turned clear. Our fish sticks were hard as a rock, too! The fluffy white would be dehydrated and gone, and the breading would be hollow with just the brown and silver parts of the fish left.  The woman cannot cook! (It is no wonder why I was so thin growing up, and became fat on my own cooking!)

Quote:
Originally Posted by as you wish 

This has become hilarious! I am only commenting here to subscribe to the thread; I don't want to miss any of this!

I know, right? I do that when I am on my mobile, as well! It is nice to be on the computer right now!

Annabakescakes Posted 15 Aug 2013 , 1:20pm
post #95 of 185
Quote:
Originally Posted by kikiandkyle 

Quote:
Originally Posted by ivenusca 

Pleeeaaaase.   You think you are better people because you are making a cake from scratch instead of the box mix.   You are not.  Your mom made it from a box!  Some people make it from a box, some people make it from scratch. It's the same **** made of  flower and sugar.  Chemicals or or not, cake is bad for you.  Smart people make it from a box, because it's easier.  If you have no life, knock yourselves out, and make it from scratch.  You want to believe you are better than the rest of the millions of others, but you are not.  Same  thing. Get over yourselves.  This discussion is useless.  Get a life.  

Pleeeeeease you are trying to say you're better because you bake from a box, which, fyi, my mother never did. Actually she never baked a cake in her life, but my dear grandmother took the utmost pride in baking me a beautiful cake from scratch for my birthday every year, a skill she was glad to pass on to me.

Although I've lived in the US for almost 7 years and will become an American myself next year, I have to say that the state of food in this country is shocking. The jokes people make outside of this country about how fake our food is are almost all true sadly. Most people here probably did grow up eating box cake, but that doesn't mean they can't appreciate a well made scratch cake.

That's the thing. I don't make one "well". Mine taste like flour. And even last Thursday, at a funeral luncheon, I was told wedding cake was always prettier than it tasted, and was always dry. The whole table of 8 agreed. (The young lady was marrying a day later and chose a "pot luck" dessert table (TACKY! to ask people to bring a dessert to your wedding imho)  Mine certainly aren't, and you have to be a complete screw-up to make a dry mix, lol. Those dry wedding cakes are coming from somewhere!! I suspect at least 1-2-3 in 10 of us make a dry cake, according to the odds, in my own wedding cake eating experiences. I have been to dozens of weddings, and have have good cake at about 6 of them, and of the 6, 5 of them were my cake being served.

cakefat Posted 15 Aug 2013 , 1:57pm
post #96 of 185

Just curious- is it actually possible mess up a mix cake (by baking it correctly/following instructions)?

Not doctored or anything but straight from the box? Are they ever dry?

kaylawaylalayla Posted 15 Aug 2013 , 2:05pm
post #97 of 185

A

Original message sent by cakefat

Just curious- is it actually possible mess up a mix cake (by baking it correctly/following instructions)? Not doctored or anything but straight from the box? Are they ever dry?

I am very confident that I can indeed screw up anything. :)

bct806 Posted 15 Aug 2013 , 2:40pm
post #98 of 185
Quote:
Originally Posted by ivenusca 

Pleeeaaaase.   You think you are better people because you are making a cake from scratch instead of the box mix.   You are not.  Your mom made it from a box!  Some people make it from a box, some people make it from scratch. It's the same **** made of  flower and sugar.  Chemicals or or not, cake is bad for you.  Smart people make it from a box, because it's easier.  If you have no life, knock yourselves out, and make it from scratch.  You want to believe you are better than the rest of the millions of others, but you are not.  Same  thing. Get over yourselves.  This discussion is useless.  Get a life.  

It is so funny what people get upset about. You are being overly sensitive. No one knocked your precious box cakes. I have a life. A very happy and full one, but I prefer to make scratch. That way I know my ingredients and I  can make my own choices. I worked hard to find good recipes that worked, s yes I am proud of my cakes. 

bct806 Posted 15 Aug 2013 , 2:41pm
post #99 of 185
Quote:
Originally Posted by Annabakescakes 

That makes me cringe! I can't stand the thought of "love" in a cake. SO unsanitary! You may as well tell me you spit in it. It is the exact same shudder goes through me. 

Ask my mom! And she would make chicken tenders soaked in raspberry dressing from Amway. They were grey and tasteless. With raspberry pips all over them. Before that, they would be baked until every drop of moisture was evaporated out of them, and the ends turned clear. Our fish sticks were hard as a rock, too! The fluffy white would be dehydrated and gone, and the breading would be hollow with just the brown and silver parts of the fish left.  The woman cannot cook! (It is no wonder why I was so thin growing up, and became fat on my own cooking!)

I know, right? I do that when I am on my mobile, as well! It is nice to be on the computer right now!

I almost spit out my water at the screen!! You guys are hilarious.

lindseyjhills Posted 15 Aug 2013 , 3:03pm
post #100 of 185

AHi there, I have been following this thread with interest. I am from the UK and have always baked 'from scratch'. In fact I didn't even know there was such a thing as box mix or the term 'from scratch' until I joined CC! My Nanna was a pastry chef, my cousin is a head chef and my Mum and two aunts are keen bakers and decorators, so I guess the skills have just been handed down and maybe this is the reason I've not been exposed to the concept of using box mix? But all of my friends bake from scratch too so it could be a UK thing.

I'd like to ask a question about box mix. What is it about box mix that makes it quicker to do? I've done some googling and it seems you still have to add extra ingredients to it - is that right? It only takes me a few minutes to weigh out my ingredients when I make a cake, so I'm wondering where the time saving comes in?

This is a genuine question, I've never tried box mix so can't pass comment on whether that or scratch tastes best. Thank you :)

bct806 Posted 15 Aug 2013 , 3:12pm
post #101 of 185
Quote:
Originally Posted by lindseyjhills 

Hi there, I have been following this thread with interest. I am from the UK and have always baked 'from scratch'. In fact I didn't even know there was such a thing as box mix or the term 'from scratch' until I joined CC!
My Nanna was a pastry chef, my cousin is a head chef and my Mum and two aunts are keen bakers and decorators, so I guess the skills have just been handed down and maybe this is the reason I've not been exposed to the concept of using box mix? But all of my friends bake from scratch too so it could be a UK thing.

I'd like to ask a question about box mix. What is it about box mix that makes it quicker to do? I've done some googling and it seems you still have to add extra ingredients to it - is that right? It only takes me a few minutes to weigh out my ingredients when I make a cake, so I'm wondering where the time saving comes in?

This is a genuine question, I've never tried box mix so can't pass comment on whether that or scratch tastes best. Thank you icon_smile.gif

If you have been doing it a while, or know your recipe, there isn't much difference between the timing of the two. You do still have to add ingredients. Milk or water, eggs, and butter or oil. I think the big thing for most people, maybe I am wrong but this was it for me, is that it is more consistent. I used boxed until I found good scratch recipes that worked. There are so many horrible scratch recipes online and in cookbooks. If you come from a long line of scratch bakers, I guess most would probably either have recipes to pull from or would have an easier time weeding out the bad ones. 

kaylawaylalayla Posted 15 Aug 2013 , 3:27pm
post #102 of 185

AThe time to measure out your dry ingredients (sifting maybe?)and then the time to do a mixing method as opposed to the straight mixing method is the difference

kikiandkyle Posted 15 Aug 2013 , 3:32pm
post #103 of 185

A

Original message sent by lindseyjhills

Hi there, I have been following this thread with interest. I am from the UK and have always baked 'from scratch'. In fact I didn't even know there was such a thing as box mix or the term 'from scratch' until I joined CC! My Nanna was a pastry chef, my cousin is a head chef and my Mum and two aunts are keen bakers and decorators, so I guess the skills have just been handed down and maybe this is the reason I've not been exposed to the concept of using box mix? But all of my friends bake from scratch too so it could be a UK thing.

I'd like to ask a question about box mix. What is it about box mix that makes it quicker to do? I've done some googling and it seems you still have to add extra ingredients to it - is that right? It only takes me a few minutes to weigh out my ingredients when I make a cake, so I'm wondering where the time saving comes in?

This is a genuine question, I've never tried box mix so can't pass comment on whether that or scratch tastes best. Thank you :)

Basically you take the box mix, and add the water, oil and eggs and mix for 2 minutes then bake. The cake comes out pretty consistently in terms of taste, texture and appearance every time, because they add some chemical components to ensure that.

It's purely an American phenomenon, I don't know what it is about cake making that causes American bakers so much distress, maybe it's the vast variations in climate that we have here. A recipe written for a Florida kitchen really might not work too well in an Arizona one I guess.

kikiandkyle Posted 15 Aug 2013 , 3:35pm
post #104 of 185

A

Original message sent by Annabakescakes

That's the thing. I don't make one "well". Mine taste like flour. And even last Thursday, at a funeral luncheon, I was told wedding cake was always prettier than it tasted, and was always dry. The whole table of 8 agreed. (The young lady was marrying a day later and chose a "pot luck" dessert table (TACKY! to ask people to bring a dessert to your wedding imho)  Mine certainly aren't, and you have to be a complete screw-up to make a dry mix, lol. Those dry wedding cakes are coming from somewhere!! I suspect at least 1-2-3 in 10 of us make a dry cake, according to the odds, in my own wedding cake eating experiences. I have been to dozens of weddings, and have have good cake at about 6 of them, and of the 6, 5 of them were my cake being served.

That doesn't mean you wouldn't like to eat a well made scratch cake though, just because you can't make one and haven't eaten one yet. Next time you're in town swing by and I'll hook you up :-D.

lindseyjhills Posted 15 Aug 2013 , 3:36pm
post #105 of 185

A

Original message sent by bct806

If you have been doing it a while, or know your recipe, there isn't much difference between the timing of the two. You do still have to add ingredients. Milk or water, eggs, and butter or oil. I think the big thing for most people, maybe I am wrong but this was it for me, is that it is more consistent. I used boxed until I found good scratch recipes that worked. There are so many horrible scratch recipes online and in cookbooks. If you come from a long line of scratch bakers, I guess most would probably either have recipes to pull from or would have an easier time weeding out the bad ones. 

Ah I see, so it's more about consistency than saving time. OK that makes sense, thank you (it was the 'not having a life' comment that threw me, I assumed they meant box mix took less time).

You're right, about 50% of my recipes are ones that have been passed down through the family, so I suppose I'm very lucky! The others are ones I've experimented with or invented myself. Testing and coming up with new recipes is part of the fun for me. I'm a bit of an oddball in that I love the science side as well as the artistic side. :)

texas_mom Posted 15 Aug 2013 , 3:59pm
post #106 of 185

OK , in my defense...I have always stated that I use box mixes and that my costumer know this from the start and they are happy with the result...this does not mean I do not bake from scratch though...my daughter and I have  "bake nights" on Mondays and everything we do is from scratch...last week our recipe was great, this pass Monday we did a batter divided it into fourth and each 1/4 amount of batter was done with different variations of flavors..at the end of the day we decided we did not like any of it. So we will not be using this last recipe we came up with. ..yes I use box but my daughter is learning to bake from scratch...next week we will be baking a cake that will use coconut.  So please do not assume that because I use a box mixed doesn't mean I am not  "baking".  I always say it goes in the oven it's baking.

Nubianisme Posted 15 Aug 2013 , 3:59pm
post #107 of 185

I was raised on cakes grandma made with a handful of this and a pinch of that. So I know what scratch cakes taste like vs box. I haven't liked the taste of box mix unless I only want something sweet while we're watching TV or cupcakes for the kidlet--until I came here and discovered the WASC cake. The taste of the ultimate wedding/birthday cake. Love it!!! I generally am baking a Hummingbird, Carrot, Italian Cream cake and there is not a box cake for those (except the Carrot and it's nasty). -

ddaigle Posted 15 Aug 2013 , 4:00pm
post #108 of 185

I like hamburger helper

SystemMod1 Posted 15 Aug 2013 , 4:06pm
post #109 of 185

Trolls have been banned, keep it civil or the thread gets deleted.

texas_mom Posted 15 Aug 2013 , 4:16pm
post #110 of 185
Quote:
Originally Posted by Nubianisme 

I was raised on cakes grandma made with a handful of this and a pinch of that. So I know what scratch cakes taste like vs box. I haven't liked the taste of box mix unless I only want something sweet while we're watching TV or cupcakes for the kidlet--until I came here and discovered the WASC cake. The taste of the ultimate wedding/birthday cake. Love it!!! I generally am baking a Hummingbird, Carrot, Italian Cream cake and there is not a box cake for those (except the Carrot and it's nasty). -

Oh my goodness.  Humming Bird cake is one that I have not been able to get just right.  I have tried changing my recipe and I am still not satisfied.  That is the cake my daughter and I will be trying two weeks from now.  Italian Cream has also not been my favorite to make because this one too is not up to par as far as flavor goes ( if you notice in my previous post I mentioned coconut, Italian Cream Cake is on the menu for our next bake night ).  But we will keep trying until we get it right.  And I too found the WASC recipe here but I have only used it once ( I introduced my daughter to it and she loved it).  So I will be using the WASC recipe for her birthday cake.

BatterUpCake Posted 15 Aug 2013 , 4:17pm
post #111 of 185

AI like cake

kaylawaylalayla Posted 15 Aug 2013 , 4:18pm
post #112 of 185

AI love the sound of bake night lol and testing recipes. You have any rooms for rent? :p

texas_mom Posted 15 Aug 2013 , 4:21pm
post #113 of 185
Quote:
Originally Posted by ddaigle 

I like hamburger helper

I do too and on a personal note ..Thank You !! for your service to our country.

kikiandkyle Posted 15 Aug 2013 , 5:18pm
post #114 of 185

Just googled Italian Cream Cake because I've never heard of it, does anyone know why it's called that? It doesn't sound very Italian!

as you wish Posted 15 Aug 2013 , 5:21pm
post #115 of 185

A

Original message sent by kikiandkyle

Just googled Italian Cream Cake because I've never heard of it, does anyone know why it's called that? It doesn't sound very Italian!

http://www.foodtimeline.org/foodcakes.html#italiancreamcake

ddaigle Posted 15 Aug 2013 , 7:37pm
post #116 of 185

I made an Italian Cream today and the Hummingbird is my MIL fav.   I don't know the history behind either cake but I love them both.

bct806 Posted 15 Aug 2013 , 7:59pm
post #117 of 185
Quote:
Originally Posted by lindseyjhills 


Ah I see, so it's more about consistency than saving time. OK that makes sense, thank you (it was the 'not having a life' comment that threw me, I assumed they meant box mix took less time).

You're right, about 50% of my recipes are ones that have been passed down through the family, so I suppose I'm very lucky! The others are ones I've experimented with or invented myself. Testing and coming up with new recipes is part of the fun for me. I'm a bit of an oddball in that I love the science side as well as the artistic side. icon_smile.gif

Not really sure what they meant by that. Not odd at all though. I do the same thing. Have you ever heard of Daring Kitchen? I haven't had time to participate recently but it is a great site. Totally free. They give you challenges every month. There is a Daring Bakers and a Daring Cooks. I participate in it. You may want to look into it. I can send you a link if you want. Sometimes they give me things I haven't heard of and wouldn't have made on my own. 

kaylawaylalayla Posted 15 Aug 2013 , 8:01pm
post #118 of 185

me and my bff do our own little daring bakers thing. it's been fun only a few recipes so far. we call it the hunger games, lol.

kikiandkyle Posted 16 Aug 2013 , 1:13am
post #119 of 185

AI keep meaning to sign up for daring bakers, thanks for the reminder!

lindseyjhills Posted 16 Aug 2013 , 7:36am
post #120 of 185

A

Original message sent by bct806

Not really sure what they meant by that. Not odd at all though. I do the same thing. Have you ever heard of Daring Kitchen? I haven't had time to participate recently but it is a great site. Totally free. They give you challenges every month. There is a Daring Bakers and a Daring Cooks. I participate in it. You may want to look into it. I can send you a link if you want. Sometimes they give me things I haven't heard of and wouldn't have made on my own. 

No never heard of it, sounds like fun! I'll google it thank you :)

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