Please Take My Poll: Scractch Or Cake Mix
Decorating By MariaLovesCakes Updated 11 Sep 2005 , 10:28am by SugarCreations
I love scratch cakes but I'm having trouble getting them to rise too. I do like scratch cakes too.
Mmmm, I don't have a problem with my scratch cakes rising. What kind of recipe do you use?
I always use a box, usually Pillsbury. I do add a pouch of Dream Whip to each box, as well as a tsp of vanilla and almond flavoring.
I mostly use Duncan Hines, but I've been trying to make some from scratch. The chocolate-chocolate cake on this site is pretty good
I am a Duncan hines person. I have just recently started baking from scratch for family to see how it goes!
I used to use nothing but scratch cakes and then after I learned more decorating, started experimenting with doctored scratch mixes (Duncan Hines). Now I use both, depending on what I'm doing but I prefer to make from scratch as long as I have a good, reliable recipe.
I USE MIXES AND DR. THEM UP. I HAVE TRIED SCRATCH RECIPES AND THEY ALWAYS TURN OUT DRY AND FLOURY TASTING. I GO EXACTLY TO THE DIRECTIONS AND THEY FLOP! MY CLIENTS CAN'T EVEN TELL THEY ARE EATING A CAKE MIX! PLUS THE COST IS A BIT LESS!
A really good cake mix is Presidents Choice organics. They are not full of preservatives and people usually think they are scratch. I'm pretty sure they are only in Canada though
I like box mixes and then only Duncan Hines, I was about to venture off into scratch when I heard on some show that you should always use box and always make your own frosting. thats the key to making a good cake because you cant duplicate the ingrediants that keep it moist and preserve it.
it sounded good to me so i just ran with that.....
although if i probably see another show and they convince me enough i may have to scrap that train of thought.
99% from scratch
1% mixes, doctored, never use water in my mixes, always whole milk and doctor with pudding, sour cream and such
Pillsbury with double pudding and sour cream added...everyone think it's scratch...go figure.
I do have a sour cream pound cake that I use occassionally. It can be used in different cake pans.
I use the box mixes. Almost always Pillsbury. I have tried scratch and it always seems dense and dry.
I use to only make scratch recipes but now I also like making box recipes with the addition of sour cream ,extra eggs , more flavorings etc. They are always nice and moist and most times people don't even guess that they are from a mix.
What are the tres leches mixtures?
Liz
I will only use pillsbury cake mix, this is the very best, perfect every time, I get fantastic comments. I think this brand is the most moist. I can get a box at walmart for 82 cents!!!!!
I also will only use pillsbury cake mix. I dodtor them up and have always gotten great reviews.
I mostly use doctored cake mixes. I prefer Duncan Hines but I will use Betty Crocker as well. I just buy them when they are on sale. I don't care for Pillsbury, I had the same problem someone else had with the cake splitting in the middle I use to bake from scratch but it takes time and cake mixes are much quicker. With the right combination of ingredients added you can make a cake mix seems just like a scratch cake. Use butter instead of oil if you want the texture of a scratch cake. I fooled someone into believing the cake was from scratch. The texture of cake ( by using butter instead of oil) seemed more like scratch.
I do make my carrot cake from scratch though. All my frostings and some of my fillings are made from scratch.
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