I make about 10 cakes a month and cant decide weather to use a box or make it from scratch. Most people cant tell the different! When I make a vanilla box cake I add 1 box of pound cake mix this gives the cake a firmer texture. The only cake I had a complaint from was a scratch vanilla cake.... they said it was too heavy. (they requested scratch due to allergies and I mentioned to her about the differences). What does everyone here use? And if you have a really good recipe yourself would you care to share? ( I do make scratch chocolate cake )Please help me out on this issue.
Thank you!

I think a majority of people, including myself make doctored box cakes. I usually add mayo, sour cream, extra eggs, or boxes of pudding, just depending on the flavor and type of cake I want. The only scratch cake I make is a carrot cake! It's just so much easier and totally foolproof. I also believe boxes taste better than scratch.

mamaoffrogcakes
Do you tell people you are using a box mix?

I only use boxes...some people swear by scratch...and that is great if you have a good recipe. Unfortunately I haven't. Boxes for me! Not to mention, it is simpler and cheaper.

That's my $.02.

Mixee.

I made a cake this past weekend which was a doctored box cake. I added sugar, flour and sour cream to it (it's the cake mix extender recipe posted on this site) And so far everyone has loved it and do not believe that it's not a scratch cake!!! If I keep getting this response from everyone I won't use scratch cakes unless someone asks for it. I'm not sure if our CC friends tell thier customers whether it's a scratch cake or not but I would assume that they do. Hope I helped you.


Daniela

By the way, Mixeleena made a good point about the cost of a box as opposed to a scratch cake. (Forgot to mention that)


Daniela

I just recently tried the cake mix extender and it is GREAT. It is made using a box mix and gives you extra batter, I just LOVE it

I've been using Pillsbury for my white and chocolate cakes for 23 years. I insist that using bake even strips makes the cake the moistest ever! And don't bake too long. I take it out of the oven as soon as it's set.

psurrette---if people ask I will tell them it's a box. I usually add something about that I add things to it, it's the truth. People are usually amazed that it's a box anyway, never had anyone be offended that it is! They just associate a box mix and canned frosting with a certain type of cake and they are always surprised to hear it!
And YES price is a major difference and hassle as well! Totally worth it to me!

I like both. I just wanted to add scratch cakes are not more expensive to make if you are adding extra eggs, milk, butter, sourcream to your cakemix. I prefer just regular ole cakemix with a little added sifted flour to make the cake firmer. I tried adding the milk and butter to cakemix. It tasted like cornbread gone wrong to me. My sisinlaw thought it was great.

The kids at my dd's school last year thought Pillsbury cupcakes were the best thing I made. I know someone who uses Pillsbury cake mix for wedding cakes and people just rave over how great they taste. I think a lot of customer preference is simply what they're accustomed to.

I am all for doctering up a cake mix. No one has ever asked me if I use a box or a scratch cake. The only cake I make from scratch is a pound cake. I use the cake mix extender in nearly every cake I make. If you want some ideas on doctering up a cake mix do a google search for cake mix recipes there are some yummy easy additions out there.

For all decorated cakes, I use Pillsbury cake mix with a little of this and a little of that added in. I've had several ask if I used a box mix and were surprised when they found out I did. There are several pound cakes that I make that I make from scratch, but that's about it. Oh yeah, forgot to say that the bakery where I took my first Wilton course uses ONLY boxed cake mixes for all of her cakes.

I ALWAYS USE THE PILLSBURY CAKE MIX. I GET RAVE REVIEWS USING PILLSBURY. THE CAKES ARE ALWAYS SO MOIST AND I DON'T EVER GET ANY COMPLAINTS. THE WEDDING CAKES THAT I MAKE ARE ALSO PILLSBURY AND I NEVER HAVE A PROBLEM. I DON'T ADD ANYTHING TO MY CAKES MIXES EITHER.

I agree with bubblezmom, when you start adding items to cake mixes they don't always work out to be more cost effective. I don't know what you pay in the US however cake mixes here aren't all that cheap. Add eggs, sour cream, etc, it does add up. With this in mind I have switched to scratch cakes. That was an uphill battle though, for the longest time I couldn't bake a proper scratch cake for the life of me! Too heavy, too crumbly, to dry, so on and so forth. Box cakes were made to be perfect and forgiving if you leave them in a little too long. With practice and experiments I have some recipes that I stick to. A bag of flour, a container of eggs, butter...all together it works out to be better than or equal to the boxes that I used to make.

Downside? Most people really don't know the difference between box or scratch! I have had people rave over a standard box mix with box icing, they thought it was the yummiest ever! So why switch? I always felt embarrassed if they asked if it was a box cake .

Please don't misunderstand me, there is absolutely nothing wrong with cake mixes! I just like being able to say "It's homemade!"

Actually, that's probably because until I got married I always SWORE that I would NEVER cook, bake, etc...now I LOVE it! Go figure!

tripletmom... so.. what will it take for you to share some recipes??? nudge nudge

I am just starting to make from scratch... I feel like you... after all I am adding to the boxes.. not sure how much difference there is in cost... and like you for some reason I just love the feeling of being able to say it is from scratch. even though I love the doctored mixes!!!

I am hoping to get about five to six good recipes from scratch and just stick to those.

I buy my cake mixes for $.79 box for Duncan Hines which I have found to taste the best and produce the most batter. My crisco veg oil is less than $2.00 for 48oz and my eggs are $1.00 for 18.
I also find with the extenders that yes they taste good and all, but if you don't keep that stuff in the house on a reg basis (baking powder, flour, etc)...they aren't really that practical or cost effective. It is easier (and cheaper) to just make another box.

Quite frankly I am suprised to hear so many people raving about Pilsbury. Three things: They usually make 1-2 cups less batter than a DH or BC, I have never had a PB cake turn out anything but dry AND they taste like flour. blech! That is my prob with scratch cakes too, they taste like flour.

I am now up to $.04 I think...

Mixee

I'll tried both box and scratch cakes When I do use a box I use the extender from this site. My test subjects ( i.e. my co-workers!) loved it. But, I bought the whimsical bakehouse cake/cook book not to long ago. I've made 3 of their cakes so far. Whimsical cakes won hands down! I've never been able to make a cake from scratch that didn't like a mouth full of flour. lol The recipes are great and her recipe for buttercream icing is very good too!

box box box box box box box! Did I say box???
peolpe love my duncan hines box cake mixes. no one ever asks if it is scratch or box but if they did i would definately tell them. Its mostly the decoration they pay for.
ALSO----my mother taught me if you have to open three or more packages it is considered homemade! LOL!

I've only used box mixes. I can't decide which is best though. I get DH, BC and Pillsbury. Here in AZ most all our grocery stores do double coupons every day and sometimes triple so I get the mixes super cheap and I stock up. Although lately WalMart has them the cheapest at .97c each w/o any coupons. Can't pass that up! So far everyone has commented on how moist and tasty the cake is so I'll stay with the box.

I made a homemade pineapple upside down cake and that was so dry and yucky that I won't do that again.
KimAZ

Over here only people who can't really cook tend to use boxed mixes. They do tend to be quite expensive as well. Most of my clients would be horrified if I used box mix or even a ready made cake. THey pay for a home made and hand decorated cake.

I no seasoned baker, but of all the cake recipes I've ever tried none ever tasted like flour. Wouldn't that be a mixing issue?

I figure if I make it at home, its "homemade". LOL I only use doctored cake mixes, I tryed scratch and it was scratched right into the trash!!

For 33 years now I have used nothing but box mixes. I now doctor them up a bit. When they come out of the pan and are piping hot, I quickly cover with plastic wrap. This seems to be the key in my moist cakes. Helen

I posted a question earlier on "doctoring cake mixes" but didn't get any responses. I bought several boxes of DH yellow cake mix and discovered they are all boxes where you add water, eggs, and one stick o' butter. Can you use this mix when "doctoring" or is the butter-mix too heavy? Is it better to find another mix with just the water, egg, and oil?

Oh, I'm so confused

Joan

Joan,

Try the Durable Cake recipe on this board. Take a box of cake mix (one that has pudding in the mix) ... add to the dry cake mix the following ingredients one by one:

4 egg whites
1/2 cup water
1/3 cup oil
box of pudding (I use Choc Fudge w/Pilsbury Devils Food cake mix)
8 oz sour cream

Cooking time varies by pan size - the consistency is thick and moist ... YUMMY! You can use this with the Duncan Hines cake mix. Do not add the other ingredients on the box, you only need the cake mix itself.

The recipe for Cake Mix Extender also works nicely. Hope this helps

Jen

tripletmom wrote:
"Most people really don't know the difference Confused between box or scratch! I have had people rave over a standard box mix with box icing, they thought it was the yummiest ever! So why switch?"

The reason that I believe people don't really know the difference is because our generations grew up on box mixes. They were all the rave when they came out becuase mom's didn't have to slave in the kitchen to make a delicious cake whenever one was needed.
To be totally honest, and I was thinking about this last night as well.....I don't think I have ever had a 'scratch' cake. I think the whole idea of scratch cake is just the idea itself (in most cases). People think that good cakes are only from scratch, which on the contrary, DH, PB, BC have spent years now improving their mixes. Maybe years ago, when people were used to eating scratch cakes, there may have been a more noticeable difference, but I don't think it is as obvious nowadays.

I think it is very admirable to those members, i.e. Maria, who have mastered their own scratch recipes. However, I do not really have the money to spend on ingredients to make scratch cakes that may possibly turn out bad. Cake mixes taste great and are dependable and don't leave you guessing.

Maybe one day, I will have the time and money to experiment making a scratch cake. But until then, I will rely on DH.

Now, ready made icing on the other hand is a different story. Homeade is the way to go! And that goes for bread, pie crust....etc. he he

Leslie

Maybe years ago, when people were used to eating scratch cakes, there may have been a more noticeable difference, but I don't think it is as obvious nowadays.


No, there is still a big difference in taste. There is a restaurant here that makes to die for cakes and pastry. A box cake isn't even from the same planet as those cakes. The difference to me is like having a frozen pie crust or one from scratch.
Example: Canned biscuits are great and most people are used to the appearance and taste of them. They are easy to make and cheap to buy. Making something from scratch doesn't mean it will be good. My mom used to make scratch biscuits that were doughy and gross. Howeer, my grandma was a seasoned baker and made biscuits from scratch. They were....pure heaven.

Boy Leslie, you hit the nail on the head! I think it is the idea of that, "WOW, you made this from scratch!! What's the big deal?? Usually what makes a cake "good" is the moistness, flavor, etc....nothing a box can't give you, especially when you add pudding!
I think a lot of times not only is it the expense involved but the sheer hassle when the output is not worth it. I love making my own pie crust but depending on the pie, the effort for the crust isn't worth it and my ole friend Pillsbury suits me just fine!
To each his own though!