Cake Central › Cake Forums › Cake Talk › Cake Decorating › using cake mixes from boxes
New Posts  All Forums:Forum Nav:

using cake mixes from boxes - Page 7  

post #91 of 282
Blessings

I am a scratch baker to my soul! I simply love the art of starting with ingredients ... combining, tasting, mixing, creaming, melting, baking, smelling etc., ... and watching my end product develop into what it should or figuring out what I did wrong. To be quite honest, I thought all decorators baked from scratch ... SERIOUSLY, I DID! I am absolutely stunned to find out otherwise. I am stunned reading this forum topic. I guess it is because I come from a long line of scratch bakers and anything "not scratch" seems kind of foreign to me and I would also be trying to figure out how to make it from scratch. (IN NO WAY AM I BEING SNOBBISH AND PLEASE FORGIVE ME FOR BEING NAIVE!) I ended up baking from scratch because - 1. I always said when I was younger that I wanted to pass down to my children the way my Grandma baked her cakes; and 2. - I always said I wanted to know how to bake a cake if for some reason the store was closed and I needed a cake.

Even when I worked in a restaurant ... I was the morning pastry person ... everything I did was from scratch. I just learned a few, maybe 2 weeks ago, from my mother that a lot of bakers use box mixes in their cakes. AND THAT IS THEIR PREROGERATIVE, but for me I love scratch baking for the reason mentioned above.

And to SallyBratt, I don't see anything wrong with you asking the question; nor in my opinion did you come off as being a snob. But OUCH, this was a HOT one!
Grandma, I continued with my cakes. All that you taught me I am taking with me as I move forward. I miss you. Everytime I mix my batter please lay your hands on the mixer. Everytime I show my cakes it's "OUR" work on display. I hope I make you proud!
Grandma, I continued with my cakes. All that you taught me I am taking with me as I move forward. I miss you. Everytime I mix my batter please lay your hands on the mixer. Everytime I show my cakes it's "OUR" work on display. I hope I make you proud!
post #92 of 282
Thread Starter 
Crunchberries!!! I love them even tho there really can't be anything good in them. At least I think I love them. I haven't actually had any in about 20 yrs!

Here's my almond cake recipe for those who want it


Almond cake

250g soft unsalted butter
250g marzipan (almond paste)
150g sugar
1/4 tsp vanilla
6 lg eggs
150g sifted all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup ground almonds

Chop the butter and marzipan. Mix the butter, marzipan and sugar in the stand mixer till smooth.
Add vanilla.
Add eggs one by one, mixing until well incorporated.
Scrape down sides of the mixing bowl.
Combine dry ingredients and sift.
Add flour and mix until well combined.
Pour batter into prepared pans and bake at 325F until golden brown and a tooth pick inserted comes out clean.
Yields one 9" round 2" high cake

This one is to die for, if you ask me. It's my fave out of the ones I've posted and with Lindt dark chocolate ganache filling it's out of this world. Seriously! My boyfriend...the one who doesn't like cake...couldn't stop eating it as I was cutting it off of my fish sculpture. He blames me for him gaining weight. Hey...I'm not twisting anyone's arm!
post #93 of 282
Let's extend this out a bit, shall we? You said you got your recipes from school. So, they are not your recipes, they are the ones you use. They were created by someone else. Do you tell your customers this? Additionally, do you realize that by posting them here without citing a specific source, you are plagiarizing?

I'm not trying to argue, I'm simply trying to point out that perhaps you are looking at this a bit narrow (only applying to cakes) when it can actually be a much broader issue.

I hope that makes sense. My oven went kablooey today in the middle of baking and I have a cake and cupcakes I have to get done tomorrow.
post #94 of 282
Thread Starter 
Quote:
Originally Posted by Love2BakeCakes

Blessings

To be quite honest, I thought all decorators baked from scratch ... SERIOUSLY, I DID! I am absolutely stunned to find out otherwise. I am stunned reading this forum topic. I guess it is because I come from a long line of scratch bakers and anything "not scratch" seems kind of foreign to me and I would also be trying to figure out how to make it from scratch.



Me too! That's why I had to ask!! I don't even buy boxed cookies...well, rarely. And when I do I end up throwing most of them out anyway because I just don't like them. My mom always baked everything from scratch (even her pie crust...crazy woman!) and my fondest memories of my grandma are of us baking together. I LOVE the science of baking and all the things you said in your post. I couldn't have said it better. Thank you.

Frankly, I was shocked to hear that bakeries use mixes. I totally thought they all baked from scratch. I will never ever buy another bakery cake now! What's the point if I can get it in a box for 88ยข?
post #95 of 282
Thread Starter 
Quote:
Originally Posted by cheatize

Let's extend this out a bit, shall we? You said you got your recipes from school. So, they are not your recipes, they are the ones you use. They were created by someone else. Do you tell your customers this? Additionally, do you realize that by posting them here without citing a specific source, you are plagiarizing?

I'm not trying to argue, I'm simply trying to point out that perhaps you are looking at this a bit narrow (only applying to cakes) when it can actually be a much broader issue.

I hope that makes sense. My oven went kablooey today in the middle of baking and I have a cake and cupcakes I have to get done tomorrow.



Are you serious? That's a bit of a stretch, I think. I'm not plagiarizing at all!! Bonnie, the owner of the school even has them listed on her blog so they're there for anyone to use. Besides, I paid my tuition ($5000) and those recipes are now mine to use how I want. What you're saying is kind of like telling me I can't say my jeans are mine because I didn't make them. Yes, I tell my customers that I got my recipes from school...they don't care. they're just happy that I use premium natural ingredients. I doubt that most of the people on here...or out there... created their own recipes. We all got them from one source or another and I doubt that anyone credits Betty Crocker or whoever every time they sell a cake.

I'm only applying this question to cakes because that's what this forum is about.

K...just so there's no confusion...those recipes were not created by me...mainly because I'm not a pastry chef...at least not yet. I got them from Bonnie Gordon School in Toronto.
post #96 of 282
Thread Starter 
Quote:
Originally Posted by CakeMommyTX

Crunchberries, as in Cap'N Crunchberries?
The ones that melt the roof of my mouth off and yet I continue to eat them?



YES!!! Are they still as yummy as ever?
post #97 of 282
I know everyone will think I'm some two-headed alien after admitting this...but I see box mixes and the like as an evolution of cake baking, not a handicap or crutch. I'm all about the science of making things better, easier, (harder/better/faster/stronger icon_lol.gif)

All the long scary-sounding "chemicals" listed on the side of boxes don't scare me because I know what they really are, and know they are just the technical names for natural vitamins, sugars, and salts.

Might be in part because I date a Chemist. Quickest way to get one to go off on a tirade about how chemicals are the purest form of Nature is to say the phrase "I think stuff is better when it's Natural rather than Artifical or Chemical" (He's not too happy that Chemicals are the Boogeyman Du Jour in our society right now)


But really, it's that I want to have those cool Food Capsules you saw on the Jetsons where you added water and you suddenly had a hot cooked five course meal appear! Or the replicators on Star Trek where you press a button on a wall and have anything you want. It's 2010 dangit!! We're supposed to have that already, along with our Rocket Cars and shiny silver jumpsuits!

((I'm not Anti-Scratch so much as I'm Pro-Science. I'd grow a cake in a petri dish if I could icon_lol.gif Comes with growing up learning how to bake with an EZ-Bake Oven icon_lol.gif ))
Some women choose to follow men, and some women choose to follow their dreams. If you're wondering which way to go, remember that your career will never wake up and tell you that it doesn't love you anymore.
- Lady Gaga
Some women choose to follow men, and some women choose to follow their dreams. If you're wondering which way to go, remember that your career will never wake up and tell you that it doesn't love you anymore.
- Lady Gaga
post #98 of 282
Quote:
Quote:

I just know, as a consumer, that I would like to know if my $100+ cake was scratch or box and if it was box I would likely go elsewhere. And I also know, as a client, that I want to give my customers what I think they expect...and that's a cake made from scratch using all natural flavours and premium ingredients.

It's a personal thing...obviously...and not something I should feel the need to defend. I started this thread only because the impression that I was under was that people who sold cakes for the amount of money that I know a lot of cakes are going for these days ($100 upwards to $900...sometimes more) made the cakes from scratch and I was surprised to find that a lot don't. If you're customers know that and they're happy then that's great.



just as an extreme example...
customers spend a minimum of $1,000 on a cake from Charm City Cakes. My personal interpretation of that is because they're paying for their skills on decorating (not to mention brand name)... not on the taste of the cake itself...

Do I think that gives reason for them to be looked down upon, or looked ...up upon? (however you would word that...)
post #99 of 282
Thread Starter 
Quote:
Originally Posted by helen3743

Quote:
Quote:

I just know, as a consumer, that I would like to know if my $100+ cake was scratch or box and if it was box I would likely go elsewhere. And I also know, as a client, that I want to give my customers what I think they expect...and that's a cake made from scratch using all natural flavours and premium ingredients.

It's a personal thing...obviously...and not something I should feel the need to defend. I started this thread only because the impression that I was under was that people who sold cakes for the amount of money that I know a lot of cakes are going for these days ($100 upwards to $900...sometimes more) made the cakes from scratch and I was surprised to find that a lot don't. If you're customers know that and they're happy then that's great.



just as an extreme example...
customers spend a minimum of $1,000 on a cake from Charm City Cakes. My personal interpretation of that is because they're paying for their skills on decorating (not to mention brand name)... not on the taste of the cake itself...

Do I think that gives reason for them to be looked down upon, or looked ...up upon? (however you would word that...)



I wouldn't say anyone should be looked down upon. I just know that, for myself, I wouldn't get a cake from Charm City or anywhere else if I knew they were using boxed mixes. If others want to then that's their decision.

I'm not trying to diss anyone. I really want people to understand that and don't read more into this than there is. Ok? I was just surprised (and not the only one) because I had assumed that everyone was baking from scratch. I was wrong. So shoot me.

(no...please don't!)

And frankly, IMO Charm City way over charges. It's because they're famous and they can. That's all. They do some awesome cakes, yeah, but geez people!
post #100 of 282
Thread Starter 
Quote:
Originally Posted by CeeTee

I know everyone will think I'm some two-headed alien after admitting this...but I see box mixes and the like as an evolution of cake baking, not a handicap or crutch. I'm all about the science of making things better, easier, (harder/better/faster/stronger icon_lol.gif)

All the long scary-sounding "chemicals" listed on the side of boxes don't scare me because I know what they really are, and know they are just the technical names for natural vitamins, sugars, and salts.

Might be in part because I date a Chemist. Quickest way to get one to go off on a tirade about how chemicals are the purest form of Nature is to say the phrase "I think stuff is better when it's Natural rather than Artifical or Chemical" (He's not too happy that Chemicals are the Boogeyman Du Jour in our society right now)


But really, it's that I want to have those cool Food Capsules you saw on the Jetsons where you added water and you suddenly had a hot cooked five course meal appear! Or the replicators on Star Trek where you press a button on a wall and have anything you want. It's 2010 dangit!! We're supposed to have that already, along with our Rocket Cars and shiny silver jumpsuits!

((I'm not Anti-Scratch so much as I'm Pro-Science. I'd grow a cake in a petri dish if I could icon_lol.gif Comes with growing up learning how to bake with an EZ-Bake Oven icon_lol.gif ))



I'm pro science too but I like to create the science myself, I guess. I love seeing how this stuff mixes up and makes something wonderful. and how I can change this or that and make something even more wonderful. It's awesome. I like doing it so much that I don't want it done for me in a box.

and speaking of replicators...where the hell is my transporter??? Beam me the heck up, Scotty!! I'm tired of sitting in planes and trains and automobiles! Oh...and I'll take a holodeck while you're at it.
post #101 of 282
SallyBratt

Baking is a challenge for me. When I see something that I like, or something that catches my eye, I say ... "I know how they did that or I can bake that." And then I am on a mission to prove to myself that I can do it. I too am new to CC; and cake decorating on this level is new to me as well. It is a challenge to me to see all the beautiful, creative cakes in the gallery. I don't want to replicate anyone's cake. It's just that I see a lot of cake designs/styles that I have not done before and I want to see if I can do it and what my version of it would look like. And I love dissecting something that I once thought was extremely difficult to make and making it. The best example of what I am talking about is ... "my favorite condiment is mayonaise and I thought it was "top secret" on how to make it and that no one but the large manufacturers could make it! "Boy was I wrong! It's the same thing with cakes, except I have a passion and a love for baking and decorating cakes. Girl, continue making cakes, and continue doing it your way! thumbs_up.gif


CeeTee

Your comment made me smile ... a lot! icon_biggrin.gif
Grandma, I continued with my cakes. All that you taught me I am taking with me as I move forward. I miss you. Everytime I mix my batter please lay your hands on the mixer. Everytime I show my cakes it's "OUR" work on display. I hope I make you proud!
Grandma, I continued with my cakes. All that you taught me I am taking with me as I move forward. I miss you. Everytime I mix my batter please lay your hands on the mixer. Everytime I show my cakes it's "OUR" work on display. I hope I make you proud!
post #102 of 282
SallyBratt: I can totally respect that. I don't do straight up box mix for the same reason. I treat the box as my flour, sugar, and leavening already pre-measured. I add so much other stuff to it that it's unrecognizable as a box mix. Only, I don't use box mix for convience so much as I use it because I Can NOT make a cake from scratch, and believe me, I've tried!

The only customers I could sell my scratch cakes to are brick layers. It's so weird because I do every other kind of baking from scratch. Cookies, breads, brownies...all that I'm good. But a scratch cake? Oh man, it's awful.

Love2Bake: I try! Threads are so much better when you can keep things light-hearted!
Some women choose to follow men, and some women choose to follow their dreams. If you're wondering which way to go, remember that your career will never wake up and tell you that it doesn't love you anymore.
- Lady Gaga
Some women choose to follow men, and some women choose to follow their dreams. If you're wondering which way to go, remember that your career will never wake up and tell you that it doesn't love you anymore.
- Lady Gaga
post #103 of 282
Thread Starter 
Quote:
Originally Posted by CeeTee

SallyBratt: I can totally respect that. I don't do straight up box mix for the same reason. I treat the box as my flour, sugar, and leavening already pre-measured. I add so much other stuff to it that it's unrecognizable as a box mix. Only, I don't use box mix for convience so much as I use it because I Can NOT make a cake from scratch, and believe me, I've tried!

The only customers I could sell my scratch cakes to are brick layers. It's so weird because I do every other kind of baking from scratch. Cookies, breads, brownies...all that I'm good. But a scratch cake? Oh man, it's awful.

Love2Bake: I try! Threads are so much better when you can keep things light-hearted!



I can't bake bread to save my life. I've tried and I ended up with bricks every time. I think I need lessons.
post #104 of 282
Quote:
Originally Posted by CeeTee

SallyBratt: I can totally respect that. I don't do straight up box mix for the same reason. I treat the box as my flour, sugar, and leavening already pre-measured. I add so much other stuff to it that it's unrecognizable as a box mix. Only, I don't use box mix for convience so much as I use it because I Can NOT make a cake from scratch, and believe me, I've tried!

The only customers I could sell my scratch cakes to are brick layers. It's so weird because I do every other kind of baking from scratch. Cookies, breads, brownies...all that I'm good. But a scratch cake? Oh man, it's awful.




this is the same for me!!!! the box is nothign compared to everythign else I add icon_smile.gif
post #105 of 282
..moving from Recipe Requests to Cake Decorating. icon_smile.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
This thread is locked  
Cake Central › Cake Forums › Cake Talk › Cake Decorating › using cake mixes from boxes