Cake Central › Cake Forums › Cake Talk › Recipes › No one Yet knows the difference between Store box mix and scratch cakes, Why Bother?
New Posts  All Forums:Forum Nav:

No one Yet knows the difference between Store box mix and scratch cakes, Why Bother? - Page 9

post #121 of 183
Thread Starter 

found out today that I certainly can tell the difference in FROSTING.  Bought a small can of vanilla commercial icing thinking I'd short cut on the PT4s (as so little icing is used) Boom, I opened the can tasted it and was shocked at how poorly it tasted.  The $3.19 can of xxxx brand went straight into the trash.  Got out the butter, cream, milk, salt, P sugar, Vanilla mixed up a tiny batch..  I also realized, after reading the ingredients, that it is not meant to firm up or crust.  Hadn't bought that stuff for years.  Yuck.

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
post #122 of 183

Yeah....I used to think it tasted good....until the first time I made my own. Now it definitely tastes fake to me.

post #123 of 183
Quote:
Originally Posted by MBalaska View Post

found out today that I certainly can tell the difference in FROSTING.  Bought a small can of vanilla commercial icing thinking I'd short cut on the PT4s (as so little icing is used) Boom, I opened the can tasted it and was shocked at how poorly it tasted.  The $3.19 can of xxxx brand went straight into the trash.  Got out the butter, cream, milk, salt, P sugar, Vanilla mixed up a tiny batch..  I also realized, after reading the ingredients, that it is not meant to firm up or crust.  Hadn't bought that stuff for years.  Yuck.

 

Quote:
Originally Posted by BatterUpCake View Post

Yeah....I used to think it tasted good....until the first time I made my own. Now it definitely tastes fake to me.

 

Uh, excuse me for interrupting, but we need to be careful about posting opinions. Some people might say you are meanies for "trashing" their favorite frostings. Be gentle or nasty fight ensues...(Self-appointed moderator, here icon_wink.gif ) 

VISIT US at BAKINGFIX

 

             Bookshelf    Consulting    Classes    Blog    Facebook  

    

 

 

Reply

VISIT US at BAKINGFIX

 

             Bookshelf    Consulting    Classes    Blog    Facebook  

    

 

 

Reply
post #124 of 183

Don't care. I hate it.

post #125 of 183

I don't care for can frosting either but in a pinch if I run out of BC and I do not want to make another batch ...say for writing or finishing up a border, I will take the can and add powder sugar to it and whip it up. It will crust and it looks like my BC ...but I do not do that if it is for a costumer. I only do it at home for my families cakes.

post #126 of 183
Thread Starter 

Quote:

Originally Posted by MimiFix View Post
Uh, excuse me for interrupting, but we need to be careful about posting opinions. Some people might say you are meanies for "trashing" their favorite frostings. Be gentle or nasty fight ensues...(Self-appointed moderator, here icon_wink.gif ) 

MimiFix: Yes you are correct, and here I was concerned about not 'trashing' a commercial brand name.

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
post #127 of 183
Quote:
Originally Posted by MBalaska View Post

Quote:

MimiFix: Yes you are correct, and here I was concerned about not 'trashing' a commercial brand name.

 

MB, you are too funny! My remark was actually intended to point out the irony in our open forum. We should be allowed to state our opinions without other members taking great offense and picking fights. We come here to share knowledge, help those in need of specific advice, and enjoy the camaraderie of fellow food enthusiasts. But the nastiness which begins after a perceived offense just takes the fun out of it. My attitude occasionally peeks through, but for the most part I try to be careful (avoid some threads and some people) just to avoid possible attacks.

 

Now on the other hand, Betty Crocker doesn't care what we say.

VISIT US at BAKINGFIX

 

             Bookshelf    Consulting    Classes    Blog    Facebook  

    

 

 

Reply

VISIT US at BAKINGFIX

 

             Bookshelf    Consulting    Classes    Blog    Facebook  

    

 

 

Reply
post #128 of 183
Quote:
Originally Posted by kikiandkyle View Post

I signed up this evening, can't wait until next month!

Yay!! You will have to tell me how you like it. I swear, people would think I worked for them with as much as I go on about how awesome they are. It is such a great idea. 

post #129 of 183
Quote:
Originally Posted by MBalaska View Post

found out today that I certainly can tell the difference in FROSTING.  Bought a small can of vanilla commercial icing thinking I'd short cut on the PT4s (as so little icing is used) Boom, I opened the can tasted it and was shocked at how poorly it tasted.  The $3.19 can of xxxx brand went straight into the trash.  Got out the butter, cream, milk, salt, P sugar, Vanilla mixed up a tiny batch..  I also realized, after reading the ingredients, that it is not meant to firm up or crust.  Hadn't bought that stuff for years.  Yuck.

Ugh. Yeah. Once you get used to the real stuff, canned frosting is a no go. The ONLY thing that even semi passes is the real buttercream that the bakery section of the local grocery store sells. I cannot ever go back to canned. 

post #130 of 183

I'm not sure how real the buttercream is that is sold in the bakery at my local grocery store! I'd probably use it in a pinch though, I'm not going to lie!

elsewhere.
Reply
elsewhere.
Reply
post #131 of 183

most places its just the bettercreme put into little pint and quart containers. they probably make a lot of money off of it.

Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
Reply
Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
Reply
post #132 of 183
Heck, ill sell my icing in pint and quart containers! I think it was $2.50 for a pint, years ago.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #133 of 183

Nope. This isn't bettercreme or the horrible But-R-Creme. Publix actually has pretty decent frosting. I make my own but when I don't really need a lot or it is just something for my husband, I will use it. 

post #134 of 183
We don't have publix around here, and I keep hearing about how good the icing is. I'd love to try it. I'm not big on icing, never ate it unless it was chocolate fudge, now I eat my own and love it.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #135 of 183
Quote:
Originally Posted by bct806 View Post

Nope. This isn't bettercreme or the horrible But-R-Creme. Publix actually has pretty decent frosting. I make my own but when I don't really need a lot or it is just something for my husband, I will use it. 


Correct me if I'm wrong cause it's been awhile, but isn't the Publix icing like a whipped cream type?  I know they do wedding cakes also.

I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

Reply

I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › No one Yet knows the difference between Store box mix and scratch cakes, Why Bother?