Why Does A Cake Mix Taste So Much Better

Decorating By txmom9802 Updated 15 Oct 2009 , 6:54pm by nonnyscakes

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__Jamie__ Posted 29 Sep 2009 , 8:38pm
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Janette Posted 29 Sep 2009 , 8:50pm
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Personally no cake can beat a Ducan Hines

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tonedna Posted 29 Sep 2009 , 9:12pm
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Quote:
Originally Posted by cakesdivine

Quote:
Originally Posted by Tiffany29

I also prefer scratch cake. I really like (and so does everyone who's had it) the hershey's chocolate cake ecipe on the back of the hershey can. It is very moist and yummy! For white cake I like silver white cake, I believe there is a recipe for it here in the recipes. It's all a matter of personal preference. Once you find a good scratch recipe you may change your mind! Play around try a few different recipes and see what you like. icon_smile.gif




REALLY icon_eek.gif , to me this is the WORST chocolate cake in the world! I have had it from several different sources (myself included just to see if it was the baker or the recipe) and it is definitely a terrible cake recipe in my opinion. Even using my baking tip for most moist cakes the flavor is just not up to par, and all scratch cakes have a dry texture to them, now for some cakes that is best and what you are going for, but most, not so much.

My customers and I prefer box mix based creations. I totally agree with the OP! icon_biggrin.gif





I did this chocolate cake and it was delicious! Very moist!...What happened to you that you didnt like it??
Edna

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cakesdelight Posted 29 Sep 2009 , 9:13pm
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This is a total personal preferance.

I am a scratch and doctored box mix baker! All (scratch or box) come out moist and taste GOOD.

I learned how to bake from scratch since I was 12 years but seen my mama do it ever since I was younger than that. And the ONLY thing that my mama (she's been the Best Baker for +20 years) told me that makes sense of how you cake will turn out is: "a Cake/Pastery recipe is not like a dinner recipe; It's a formula! The temperature in house, the water, eggs, butter, milk etc... has a lot to do with how your cake will turn out."

Set your ingridents out 30 minutes before you mix...everything will be room temperature (your kitchen's temp.) And you'll have a moist cake.

Hope this will help, HAPPY BAKING TO YOU!

ps/ when someone orders a cake and needs it like tomorrow they're getting a doctored mix... BUT I personally LOVE scratch cake! icon_smile.gif

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sugarandslice Posted 29 Sep 2009 , 9:47pm
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I am a dedicated scratch only baker. (I can't stand the taste or texture of box cakes, I can taste the 'chemical' component) But.... each to their own, some people really like the taste and texture and that's great for them. I don't like papaya but I don't think that people who love it are in any way 'lesser' than me!
I agree with other posters that it takes a lot of practice with a lot of recipes (and a few disasters! icon_biggrin.gif ) to get to be good at scratch baking. And so much depends on your technique. I so so so agree with cakesdelight that the temp of your ingredients matters so much. Lots of people know to take the butter out of the fridge to soften but then use eggs straight from the fridge. You get a much better cake if all your ingredients are at the same temp to start with. And proper 'creaming' is an imperative.

Happy baking everyone

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txmom9802 Posted 29 Sep 2009 , 9:55pm
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Ok, I guess I haven't found the right recipe. I will keep looking.... Didn't mean to ruffle any feathers.....

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snarkybaker Posted 29 Sep 2009 , 9:58pm
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My grandfather used to say that " There is a butt for every seat", and your butt may just fit better in the Duncan Hines seat, but I have found that people know good cake when they eat it, and if you don't like "scratch" cake, it just means you haven't had a good one.

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__Jamie__ Posted 29 Sep 2009 , 10:00pm
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Quote:
Originally Posted by txmom9802

Ok, I guess I haven't found the right recipe. I will keep looking.... Didn't mean to ruffle any feathers.....




Don't sweat it. This is just a topic notorious for starting drama. Usually someone takes an innocent comment personally, and then it's all downhill from there. icon_cool.gif

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tonedna Posted 29 Sep 2009 , 10:41pm
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Quote:
Originally Posted by __Jamie__

Quote:
Originally Posted by txmom9802

Ok, I guess I haven't found the right recipe. I will keep looking.... Didn't mean to ruffle any feathers.....



Don't sweat it. This is just a topic notorious for starting drama. Usually someone takes an innocent comment personally, and then it's all downhill from there. icon_cool.gif




icon_lol.gificon_lol.gif typicall!!!
Edna icon_biggrin.gif

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watertown Posted 30 Sep 2009 , 1:14am
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I think this discussion is great... as a newbie, I've learned lots. Keep on talking.... : )

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indydebi Posted 30 Sep 2009 , 1:17am
post #41 of 181
Quote:
Originally Posted by tonedna

Quote:
Originally Posted by __Jamie__

Quote:
Originally Posted by txmom9802

Ok, I guess I haven't found the right recipe. I will keep looking.... Didn't mean to ruffle any feathers.....



Don't sweat it. This is just a topic notorious for starting drama. Usually someone takes an innocent comment personally, and then it's all downhill from there. icon_cool.gif



icon_lol.gificon_lol.gif typicall!!!
Edna icon_biggrin.gif




Yeah, but that's when it gets entertaining and I break out the popcorn! icon_lol.gificon_lol.gif

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cakesdivine Posted 30 Sep 2009 , 1:40am
post #42 of 181
Quote:
Originally Posted by tonedna

Quote:
Originally Posted by cakesdivine

REALLY icon_eek.gif , to me this is the WORST chocolate cake in the world! I have had it from several different sources (myself included just to see if it was the baker or the recipe) and it is definitely a terrible cake recipe in my opinion. Even using my baking tip for most moist cakes the flavor is just not up to par, and all scratch cakes have a dry texture to them, now for some cakes that is best and what you are going for, but most, not so much.

My customers and I prefer box mix based creations. I totally agree with the OP! icon_biggrin.gif





I did this chocolate cake and it was delicious! Very moist!...What happened to you that you didnt like it??
Edna




Nothing happened to me, I have tried this cake from more than one baker and it always is bad. I don't like the texture and it is dry especially if you don't use my moist cake method. Even using my moist cake method the cake flavor just isn't chocolatey enough, very flat for my tastes. Like I said I have eaten the Hershey's chocolate cake made by lots of people. Just doesn't do it for me.

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auntmamie Posted 30 Sep 2009 , 3:05am
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Quote:
Originally Posted by Auryn

I think its a thing of personal preference and experience.
I am 27 but I've been baking from scratch since I was 13.




I'm 27 and I've been baking from scratch since I was (13-7)! Not trying to outdo you, just match you....LOL

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Rylan Posted 30 Sep 2009 , 7:41am
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It depends on the scratch you are reffering to.

I personally love my scratch cakes better than cake mixes.

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kathyx1 Posted 30 Sep 2009 , 9:58am
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I can't shake the feeling that it's cheating when you use a cake mix. I don't see where the sense of achievement comes from when someone loves the cake you have just made. That's just me though.

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Tiffany29 Posted 30 Sep 2009 , 10:30am
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If someone requests a boxed mix I use it. I call it fake n' bakin'!

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Kims_cakes Posted 30 Sep 2009 , 11:03am
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Quote:
Originally Posted by kathyx1

I can't shake the feeling that it's cheating when you use a cake mix. I don't see where the sense of achievement comes from when someone loves the cake you have just made. That's just me though.




I completely agree! I also feel awful giving people all the added chemicals from a box mix. Yep, I've come to terms with all the fat and sugar. icon_biggrin.gif But as many people stated to each her own.

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debster Posted 30 Sep 2009 , 11:07am
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I take my hat off to you scratch bakers, I tried the WASC cake a few times and dry as a bone. I stick with boxed for that reason. I'm known for moistness, wish I was a REAL Baker.

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-K8memphis Posted 30 Sep 2009 , 11:26am
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Sugar is a chemical, guys, all the stuff we use is a chemical so when we say a chemically taste or when we talk about added chemicals that does not compute.

There's added chemicals in the flour (which itself would be a chemical) so truthfully the flour we use is a mix. Some of use 'pure vanilla' that is a mix because it contains corn syrup and other stuff and it is now a mixture of ingredients, aka a mix.

It's sad that some of us think using a cake mix is cheating. I mean you can purchase all the same ingredients that are used in a cake mix and measure and combine them ourselves would that then be cheating or not?

Just some mixed up thoughts for you.

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Janette Posted 30 Sep 2009 , 11:57am
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Quote:
Originally Posted by txmom9802

Ok, I guess I haven't found the right recipe. I will keep looking.... Didn't mean to ruffle any feathers.....




Sad if you did ruffle feathers, we're just a group that has something in common and having a conversation about preference. It's not like we are telling an individual "I don't like the cake you make".

Opinions are interesting, may we never stop.

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Auryn Posted 30 Sep 2009 , 12:21pm
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K8
I totally agree with you on the chemical,
I think what people who scratch refer to when talking about mixes is the taste of the extra preservatives that they add to make the mix stable so it has a 1yr+ shelf life.

For me one of the big drawbacks from mixes is that usually they ask you to add like half a cup of vegetable oil or something along those lines, so yes the cake comes out moist but its greasy moist, not moisture moist. thats me at least.

Yes a lot of scratch cakes (especially when your talking french baking) has lots of butter, but its mixed in differently so you don't get that greasy flavor usually.

Auntmamie hehe, we can start a club hehe

As far as the corn syrup in vanilla extract- thats why I make my own.
Vanilla beans and alcohol and thats it. When I am in a pinch I do go out and buy vanilla extract, but I read the labels very carefully and I buy the one that has sugar and not corn syrup.

I will totally make cakes from extended mixes when its just to bring to work for the employees. They only get scratch cakes when theres leftovers from a party.

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UpAt2am Posted 30 Sep 2009 , 12:39pm
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To me I've found that it is... NOT THE BATTER, IT'S THE BAKER!

I've had moist scratch cake and moist mix cakes. I've had dry scratch cakes and dry mix cakes. At the end of the day, if one bakes a cake too long, it's going to be dry!

I compare it to 2 people cooking the same steak: if one keeps it on the grill too long, it's going to be dry. I prefer mine rare; my husband likes it beyond well done. I like a chewy cookie, my mom like it cruchy!

Different strokes for different folks!

I've also had people tell me a lot recently (and I think it's b/c of all the cake shows on tv) that they could care less what a cake tastes like, as long as it looks really cool. Luckily, I tell them I can give them a cool, delicious cake icon_smile.gif

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-K8memphis Posted 30 Sep 2009 , 12:39pm
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Quote:
Originally Posted by Auryn

K8
I totally agree with you on the chemical,
I think what people who scratch refer to when talking about mixes is the taste of the extra preservatives that they add to make the mix stable so it has a 1yr+ shelf life.

For me one of the big drawbacks from mixes is that usually they ask you to add like half a cup of vegetable oil or something along those lines, so yes the cake comes out moist but its greasy moist, not moisture moist. thats me at least.

Yes a lot of scratch cakes (especially when your talking french baking) has lots of butter, but its mixed in differently so you don't get that greasy flavor usually.

Auntmamie hehe, we can start a club hehe

As far as the corn syrup in vanilla extract- thats why I make my own.
Vanilla beans and alcohol and thats it. When I am in a pinch I do go out and buy vanilla extract, but I read the labels very carefully and I buy the one that has sugar and not corn syrup.

I will totally make cakes from extended mixes when its just to bring to work for the employees. They only get scratch cakes when theres leftovers from a party.




Oh Auryn.

Sugar in vanilla means it's a mix. It doesn't matter if it's sugar or cornsyrup. Alcohol plus vanilla beans is a chemical interaction to produce the vanilla.

Sugar is a chemical.

I know what they mean. But they don't know what they're saying.

French cakes, genoise, are not moist they are dry they are canvases for splashes and fruit. They suck without accoutrements.

Cake mixes generally use one third cup oil and you can always cut back on it. If they are made properly even with one half cup if the box says it they are not greasy.

Now that strawberry cake we make or scratch carrot cake with a ton of oil--yeah those come out oily.

Ok here's the biggie here-- do we taste the preservatives in any other preservative laden product? Packaged cookies, Nutri Grain Bars, Eggo Waffles, store bought bread, rice krispies?

Do we complain about the tetrasodium pyrophosphate in marshmallows? 'Oh God I can't stand the chemically taste in marshmallows!' How often do we hear that?

Now we might be able to detect the leavening in cake mix--the aluminum-y stuff--the metallic taste maybe. But all of it is a chemical. All. of. it.

It's intriguing that the preservatives that are said to have such a nuclearly unfavorable flavor in cake mix are not at all distinguishable in alll the other products on the shelf.

Oh I can't eat the pancakes from IHOP or Mrs. Butterworth buttermilk pancake mix--they got chemicals in the mix. (And Mrs B's are awesome too!)

It's a myth.

Because for example, Auryn, Duncan Hines white cake mix has no preservatives.

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indydebi Posted 30 Sep 2009 , 1:02pm
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Quote:
Originally Posted by kathyx1

I can't shake the feeling that it's cheating when you use a cake mix. I don't see where the sense of achievement comes from when someone loves the cake you have just made. That's just me though.




I'm always confused on why some people thing using a cake mix is illegal or immoral .... which is pretty much the definition of "cheating". icon_confused.gif

And your thoughts on the big expensive bakeries that buy their 'cake mix' in a commercial mix that comes in a 50 lb bag and just add water?

Sorry .... people who are self-professed cake haters love my cakes. That gives me a pretty good sense of achievement! thumbs_up.gif

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SandiOh Posted 30 Sep 2009 , 1:09pm
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Quote:
Originally Posted by UpAt2am



I've also had people tell me a lot recently (and I think it's b/c of all the cake shows on tv) that they could care less what a cake tastes like, as long as it looks really cool. Luckily, I tell them I can give them a cool, delicious cake icon_smile.gif




boy I think that's sad....cuz in the end, all that's left is the taste on your tounge....

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Loucinda Posted 30 Sep 2009 , 1:23pm
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Go Indi!! (and thanks Kicon_cool.gif

Quote:
Quote:

I can't shake the feeling that it's cheating when you use a cake mix.




Nope, not me I am not "cheating" - I mixed it and baked it myself. WHY would that be cheating????? (and I wonder why folks get their dander up on this subject?)

DO NOT feel like you are less of baker if you do not bake from "scratch". If you and your clients like what you do, stick with it, if it ain't broke, don't fix it! thumbs_up.gif

I asked this once before....

Is it still "cheating" if you bake a cake from scratch and then put purchased already made fondant on it???

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-K8memphis Posted 30 Sep 2009 , 1:32pm
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Quote:
Originally Posted by Loucinda



I asked this once before....

Is it still "cheating" if you bake a cake from scratch and then put purchased already made fondant on it???




Well you tell me.

It has been widely recommended that if we are asked if we bake from a mix we have to be honest no liars, just be 100% honest. Just say yes just clear the deck and forget the mass hysteria and unfounded prejudice against cake mixes.

So flour literally is a mix. The vanilla is made from a chemical reaction and/or is a mix.

So yeah for sure if we use store bought fondant and we din even add water??? <thud> just passed out icon_biggrin.gif we better 'fess up!!! icon_lol.gif

Just some thought for food.

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Madiken Posted 30 Sep 2009 , 1:44pm
post #58 of 181

I personally prefer to "doctor" cake mixes. I get a moist and delicious cake every time and people are always raving about the taste of my cakes.

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Janette Posted 30 Sep 2009 , 1:48pm
post #59 of 181
Quote:
Originally Posted by Madiken

I personally prefer to "doctor" cake mixes. I get a moist and delicious cake every time and people are always raving about the taste of my cakes.




I've gotten a lot of use from that book. And people do rave about them.

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nonnyscakes Posted 30 Sep 2009 , 1:57pm
post #60 of 181
Quote:
Originally Posted by kathyx1

I can't shake the feeling that it's cheating when you use a cake mix. I don't see where the sense of achievement comes from when someone loves the cake you have just made. That's just me though.




There should always be a sense of achievement if someone loves the cake you have just made. It isn't foolproof just because you didn't measure all of the dry ingredients and sift them together. *** You can mess up a cake made from a boxed mix just like you can mess up a cake made from a recipe. ***

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