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Confessions of a (mostly) Scratch Baker...

post #1 of 31
Thread Starter 
I am a (mostly) scratch baker. icon_confused.gif I grew up baking with my mom and my grandmas. We would never consider baking from a box or package... Then I found CC and was drawn in by the WASC - that rascally devil! I have never been able to make a good white cake - through 3 different recipes that always ended up dry and tasteless. And I was drawn i by all of the "exotic" flavors people were talking about (that I now know I can make from changing up a scratch mix too!)... I also found a strawberry cake recipe that my friends and family love that starts from a box of white cake mix.

Even though 90% of my baking is from scratch, I feel guilty icon_redface.gif every time I open that box of white cake mix. I can just see the look of horror icon_eek.gif on my mom's face when I told her I make my white cake starting with a box (it was quite funny, actually).

So is there a way to get over this? Or can anyone point me in the direction the BEST, most moist ad delicious scratch white cake and strawberry cake? detective.gif

Thanks! icon_biggrin.gif
Stacy
post #2 of 31
Quote:
Originally Posted by ThreeDGirlie

I am a (mostly) scratch baker. icon_confused.gif I grew up baking with my mom and my grandmas. We would never consider baking from a box or package... Then I found CC and was drawn in by the WASC - that rascally devil! I have never been able to make a good white cake - through 3 different recipes that always ended up dry and tasteless. And I was drawn i by all of the "exotic" flavors people were talking about (that I now know I can make from changing up a scratch mix too!)... I also found a strawberry cake recipe that my friends and family love that starts from a box of white cake mix.

Even though 90% of my baking is from scratch, I feel guilty icon_redface.gif every time I open that box of white cake mix. I can just see the look of horror icon_eek.gif on my mom's face when I told her I make my white cake starting with a box (it was quite funny, actually).

So is there a way to get over this? Or can anyone point me in the direction the BEST, most moist ad delicious scratch white cake and strawberry cake? detective.gif

Thanks! icon_biggrin.gif
Stacy



No help from me for a scratch mix...just wanted to say.... Welcome To The Dark Side icon_lol.gif
"He who passes on dessert drives home with a stomach full of regret."
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"He who passes on dessert drives home with a stomach full of regret."
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post #3 of 31
I too find scratch cakes drier than box cakes unfortunately. I hope someone has found the secret to moist scratch cakes. I love to make them from scratch and would also love to know how.
Peachcake
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Peachcake
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post #4 of 31
Stacy,
I have not tried WASC and all those flavor combos that I have read about sound great. I wish I had a wonderful scratch white cake recipe for you, but I am also looking for one...I have baked about 7 different recipes within the last 15 days...none of them were what I am looking for.
So this is a bump, hope that someone can help you.
post #5 of 31
Thread Starter 
I have a great standard recipes for most flavors (some of them found right here)... But the white and strawberry have been elusive! And I truly believe that once you taste a "great" scratch recipe, you will never go back. At least, I won't. Still waiting on a cuple of flavors to round out my offerings!
post #6 of 31
That's why WASC is such a wonderful white cake! icon_evil.gif
I have never, never, made a scratch white that was not dry, and like you, I grew up on scratch baking! I've tried so many including Colette's and Elise's... they just don't measure up to WASC!
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
post #7 of 31
Sylvia Weinstock's yellow cake (that comes out white) is brilliant. I use an extra quarter cup of cake flour and I add the eggs to the creamed butter & sugar (minus 2 egg yolks).

However I do not use this for commercial purposes. It could not be a better cake except I chill all my cakes. This butter based cake does not bounce back to pre chilled texture--the chilling changes it unless I microwave it back to it's former state. And of course you can't microwave decorated cake so...

I use wasc for commercial purposes due to it's dexterity. It definitely returns to the same texture after being frozen or chilled.
read the ingredient label

 

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read the ingredient label

 

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post #8 of 31
I too find white scratch to be very dry. So of course I use a box mix (as is) plus some extra flavoring. were can I find the WASC receipe I have heard so much about? Sorry dont mean to highjack the post but I was just wondering!
Success is to be measured not so much by the
position that one has reached in life...
as by the obstacles which he has
overcome while trying to succeed.
- Booker T. Washington
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Success is to be measured not so much by the
position that one has reached in life...
as by the obstacles which he has
overcome while trying to succeed.
- Booker T. Washington
Reply
post #9 of 31
Quote:
Originally Posted by tmcakes

I too find white scratch to be very dry. So of course I use a box mix (as is) plus some extra flavoring. were can I find the WASC receipe I have heard so much about? Sorry dont mean to highjack the post but I was just wondering!



I think this is the version most talked about:
http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake-WASC.html
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
post #10 of 31
I hope someone has a recipe. I too have been looking for a strawberry scratch cake. I've given up on a white oneicon_sad.gif
Jennifer Johnson
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Jennifer Johnson
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post #11 of 31
I bake everything from scratch, and I have good white and strawberry recipes...My advice is that if you find a white recipe that you like, increase the fat in it by using half and half instead of milk and decreasing the flour by a couple of Tablespoons. For strawberry, you can pretty much use the white recipe, but don't decrease the flour, and add a half cup of chopped strawberries to it. If you want more strawberry flavor you can use Boyajian's natural strawberry flavor extract to it, but the real strawberries are usually enough.

One note, the strawberry cake is soft, so it's not usually good for carving or wonky cakes. If you increase the flour a little it would be firmer if you wanted to use it for those purposes.
post #12 of 31
i don't really understand the "guilt" or reluctance to use scratch mixes as a base for cakes. there is a time and place for scratch baking, just like cooking, and a time and place where using a convenience item it not only acceptable but fits the application BETTER.

just my opinion of course but i would lose the guilt and keep using the recipe you have found that your friends and family love...what's so wrong with that?
post #13 of 31
Quote:
Originally Posted by ThreeDGirlie

Then I found CC and was drawn in by the WASC - that rascally devil! I have never been able to make a good white cake - through 3 different recipes that always ended up dry and tasteless. And I was drawn i by all of the "exotic" flavors people were talking about (that I now know I can make from changing up a scratch mix too!)... I also found a strawberry cake recipe that my friends and family love that starts from a box of white cake mix.


Thanks! icon_biggrin.gif
Stacy



Can you post a link to that strawberry recipe you found?

yeah WASC is awesome at cake tastings even though I may have a good lemon cake or chocolate it gets picked every time no questions asked!
post #14 of 31
I use Paula Deen's Fresh Strawberry Cake recipe. It comes out firmer than I anticipated with all the fresh fruit in it, and was very tasty. My family loved it. I made it with strawberry buttercream, which was excellent. The recipe calls for a strawberry cream cheese icing, which I am sure is also yummy.

Here is the link to the recipe: http://www.grouprecipes.com/41354/fresh-strawberry-cake.html.
post #15 of 31
Quote:
Originally Posted by JenniferOrtiz

I hope someone has a recipe. I too have been looking for a strawberry scratch cake. I've given up on a white oneicon_sad.gif



I wrote this on another thread, but I think it goes here too:

I've had a request for a strawberry cake, but since I didn't have a recipe and all those I found here were based on cake mixes, I decided to do some experimenting last night.
I took a chocolate cake recipe and changed it a little bit and as far as I can see it turned out all right, except for a very strange old rose/lavender kind of colour.
My problem is that I am not a big fan of strawberries and therefore cannot say if it is any good, so I was hoping some of you out there were looking for a strawberry cake recipe and are willing to do some testing. I would love to hear your opinion and/or suggestions to make it better.

Here is the recipe:
200 g sugar
80 g softened butter
4 eggwhites
400 g all purpose flour
3 tsp baking powder
1 tsp vanilla
400 g thawed strawberries pureed (to give 400 ml)
Perhaps some red food color

Cream together sugar and butter, then add eggwhites one at a time and mix well in between. Sift flour, bakingpowder and vanilla in and mix well along with 400 ml strawberry puree.
Bake in 2 20cm/8" round pans at 200C for about 20 minutes.

P.S. My cakes didn't rise all that much but I don't know if that is for slamming the oven closed or simply that the baking powder doesn't react well with nothing but strawberry. Or perhaps the eggwhites should be whipped stiff and then folded into the batter as the last thing. icon_confused.gif
There is no better therapy than baking a cake - well, perhaps eating it.

Take care of the Earth, it's the only one we've got.
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There is no better therapy than baking a cake - well, perhaps eating it.

Take care of the Earth, it's the only one we've got.
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