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

bct806 Posted 16 Aug 2013 , 10:16pm
post #121 of 185
Quote:
Originally Posted by kikiandkyle 

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

You should. It is a blast not only doing it but seeing what everyone else comes up with. I love it!

kikiandkyle Posted 17 Aug 2013 , 12:26am
post #122 of 185

AI signed up this evening, can't wait until next month!

MBalaska Posted 18 Aug 2013 , 3:39am
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found out today that I certainly can tell the difference in FROSTING.  Bought a small can of vanilla commercial icing thinking I'd short cut on the PT4s (as so little icing is used) Boom, I opened the can tasted it and was shocked at how poorly it tasted.  The $3.19 can of xxxx brand went straight into the trash.  Got out the butter, cream, milk, salt, P sugar, Vanilla mixed up a tiny batch..  I also realized, after reading the ingredients, that it is not meant to firm up or crust.  Hadn't bought that stuff for years.  Yuck.

BatterUpCake Posted 18 Aug 2013 , 11:12am
post #124 of 185

Yeah....I used to think it tasted good....until the first time I made my own. Now it definitely tastes fake to me.

MimiFix Posted 18 Aug 2013 , 12:01pm
post #125 of 185
Quote:
Originally Posted by MBalaska 

found out today that I certainly can tell the difference in FROSTING.  Bought a small can of vanilla commercial icing thinking I'd short cut on the PT4s (as so little icing is used) Boom, I opened the can tasted it and was shocked at how poorly it tasted.  The $3.19 can of xxxx brand went straight into the trash.  Got out the butter, cream, milk, salt, P sugar, Vanilla mixed up a tiny batch..  I also realized, after reading the ingredients, that it is not meant to firm up or crust.  Hadn't bought that stuff for years.  Yuck.

 

Quote:
Originally Posted by BatterUpCake 

Yeah....I used to think it tasted good....until the first time I made my own. Now it definitely tastes fake to me.

 

Uh, excuse me for interrupting, but we need to be careful about posting opinions. Some people might say you are meanies for "trashing" their favorite frostings. Be gentle or nasty fight ensues...(Self-appointed moderator, here icon_wink.gif ) 

BatterUpCake Posted 18 Aug 2013 , 1:37pm
post #126 of 185

Don't care. I hate it.

texas_mom Posted 18 Aug 2013 , 5:31pm
post #127 of 185

I don't care for can frosting either but in a pinch if I run out of BC and I do not want to make another batch ...say for writing or finishing up a border, I will take the can and add powder sugar to it and whip it up. It will crust and it looks like my BC ...but I do not do that if it is for a costumer. I only do it at home for my families cakes.

MBalaska Posted 18 Aug 2013 , 6:07pm
post #128 of 185

Quote:

Originally Posted by MimiFix 
Uh, excuse me for interrupting, but we need to be careful about posting opinions. Some people might say you are meanies for "trashing" their favorite frostings. Be gentle or nasty fight ensues...(Self-appointed moderator, here icon_wink.gif ) 

MimiFix: Yes you are correct, and here I was concerned about not 'trashing' a commercial brand name.

MimiFix Posted 18 Aug 2013 , 6:51pm
post #129 of 185
Quote:
Originally Posted by MBalaska 

Quote:

MimiFix: Yes you are correct, and here I was concerned about not 'trashing' a commercial brand name.

 

MB, you are too funny! My remark was actually intended to point out the irony in our open forum. We should be allowed to state our opinions without other members taking great offense and picking fights. We come here to share knowledge, help those in need of specific advice, and enjoy the camaraderie of fellow food enthusiasts. But the nastiness which begins after a perceived offense just takes the fun out of it. My attitude occasionally peeks through, but for the most part I try to be careful (avoid some threads and some people) just to avoid possible attacks.

 

Now on the other hand, Betty Crocker doesn't care what we say.

bct806 Posted 19 Aug 2013 , 3:18am
post #130 of 185
Quote:
Originally Posted by kikiandkyle 

I signed up this evening, can't wait until next month!

Yay!! You will have to tell me how you like it. I swear, people would think I worked for them with as much as I go on about how awesome they are. It is such a great idea. 

bct806 Posted 19 Aug 2013 , 3:20am
post #131 of 185
Quote:
Originally Posted by MBalaska 

found out today that I certainly can tell the difference in FROSTING.  Bought a small can of vanilla commercial icing thinking I'd short cut on the PT4s (as so little icing is used) Boom, I opened the can tasted it and was shocked at how poorly it tasted.  The $3.19 can of xxxx brand went straight into the trash.  Got out the butter, cream, milk, salt, P sugar, Vanilla mixed up a tiny batch..  I also realized, after reading the ingredients, that it is not meant to firm up or crust.  Hadn't bought that stuff for years.  Yuck.

Ugh. Yeah. Once you get used to the real stuff, canned frosting is a no go. The ONLY thing that even semi passes is the real buttercream that the bakery section of the local grocery store sells. I cannot ever go back to canned. 

kikiandkyle Posted 19 Aug 2013 , 2:41pm
post #132 of 185

I'm not sure how real the buttercream is that is sold in the bakery at my local grocery store! I'd probably use it in a pinch though, I'm not going to lie!

kaylawaylalayla Posted 19 Aug 2013 , 2:55pm
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most places its just the bettercreme put into little pint and quart containers. they probably make a lot of money off of it.

Annabakescakes Posted 19 Aug 2013 , 4:04pm
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AHeck, ill sell my icing in pint and quart containers! I think it was $2.50 for a pint, years ago.

bct806 Posted 19 Aug 2013 , 4:16pm
post #135 of 185

Nope. This isn't bettercreme or the horrible But-R-Creme. Publix actually has pretty decent frosting. I make my own but when I don't really need a lot or it is just something for my husband, I will use it. 

Annabakescakes Posted 19 Aug 2013 , 4:37pm
post #136 of 185

AWe don't have publix around here, and I keep hearing about how good the icing is. I'd love to try it. I'm not big on icing, never ate it unless it was chocolate fudge, now I eat my own and love it.

JWinslow Posted 19 Aug 2013 , 6:44pm
post #137 of 185
Quote:
Originally Posted by bct806 

Nope. This isn't bettercreme or the horrible But-R-Creme. Publix actually has pretty decent frosting. I make my own but when I don't really need a lot or it is just something for my husband, I will use it. 


Correct me if I'm wrong cause it's been awhile, but isn't the Publix icing like a whipped cream type?  I know they do wedding cakes also.

bct806 Posted 20 Aug 2013 , 12:38am
post #138 of 185
Quote:
Originally Posted by Annabakescakes 

We don't have publix around here, and I keep hearing about how good the icing is. I'd love to try it. I'm not big on icing, never ate it unless it was chocolate fudge, now I eat my own and love it.

I am not too big on icing either. I will eat mine but only if it is a thin layer. I love Publix. It beats the other grocery stores I have been to. 

 

Quote:
Originally Posted by JWinslow 


Correct me if I'm wrong cause it's been awhile, but isn't the Publix icing like a whipped cream type?  I know they do wedding cakes also.

No they have buttercream as well. 

BatterUpCake Posted 20 Aug 2013 , 1:12am
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I can eat my meringue BC's by the spoonful. Might explain my giant arse

kaylawaylalayla Posted 20 Aug 2013 , 1:17am
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AHell I could eat meringue by the spoonful

ddaigle Posted 20 Aug 2013 , 1:18am
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MB...don't you put that canned crap on our pretty little PT4s!!!! 

scrumdiddlycakes Posted 20 Aug 2013 , 1:37am
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Wait a second, are you guys suggesting we aren't supposed to eat butter cream by the spoonful... ? icon_confused.gif

BatterUpCake Posted 20 Aug 2013 , 1:48am
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Only Meringue BC's. The other stuff will rot your teeth..lol. What is a PT4's?

scrumdiddlycakes Posted 20 Aug 2013 , 1:51am
post #144 of 185
Quote:
Originally Posted by BatterUpCake 

Only Meringue BC's. The other stuff will rot your teeth..lol. What is a PT4's?


good to know, hehe, it means petit fours. *gets back to eating her way through a quart of IMBC*

BatterUpCake Posted 20 Aug 2013 , 2:00am
post #145 of 185

lol...I jumped back on the diet train today. Hoping not to derail on day 1! I have orange dreamsicle cuppies in the fridge. And 1 1/2" pork chops and my roomie just smelled up the entire house with Pad thai. I may end up eating my fingers thinking they are cocktail sausages in my sleep.

MBalaska Posted 20 Aug 2013 , 3:02am
post #146 of 185

Quote:

Originally Posted by ddaigle 

MB...don't you put that canned crap on our pretty little PT4s!!!! 

Read You Loud & Clear - ddaigle:  It was a cheezy shortcut, what was I thinking??  icon_cool.gif   HUA.

on the good side, cookies are cooling and I'm making icing to try a new set of stencils.  he he.

ddaigle Posted 20 Aug 2013 , 12:33pm
post #147 of 185

MB...I've never made round PT4s...I can see how the waste would be an issue..but they had to be much easier to cover than the square ones.  

MBalaska Posted 20 Aug 2013 , 5:58pm
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round PT4's were harder to cut, easier to coat.  I had to use a cookie cutter on the round, then push the cake UP through the cutter, one at a time, carefully, slowly.

It is much easier to cut your way with a knife,  which leaves a smooth clean edge no crumbs and only tiny bit of wasted cake from the edges.

MimiFix Posted 20 Aug 2013 , 7:35pm
post #149 of 185

Triangles are also nice. They look interesting and are easy to do - just cut a square in half.

MBalaska Posted 20 Aug 2013 , 7:57pm
post #150 of 185

Quote:

Originally Posted by MimiFix 

Triangles are also nice. They look interesting and are easy to do - just cut a square in half.

MimiFix:  Triangles- that makes me think of quilts.  You could use matching colors of icing that go together, and put them in the box in a quilted style pattern.

What am I saying......I'm way too lazy for all that work.....

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