From Scratch Or Out Of A Box?

Decorating By heathercarnold Updated 2 Feb 2006 , 2:46pm by Caribou

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heathercarnold Posted 1 Feb 2006 , 3:42am
post #1 of 22

I was just wondering how many of you make your cakes from scratch and how many make cakes from the box? Just curious..

21 replies
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Alien_Sunset Posted 1 Feb 2006 , 3:51am
post #2 of 22

scratch all the way.

it's easier to control what goes into the cake.
and you avoid that whole preservatives, chemicals, and artificial flavors thing.

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Loucinda Posted 1 Feb 2006 , 4:27am
post #3 of 22

Cake mix queen here. The Cake Mix Doctor Cookbook is my best friend. You never have any surprises - always turns out great! What ever works for you is what you should do. thumbs_up.gif

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Schmoop Posted 1 Feb 2006 , 4:41am
post #4 of 22

I do both...but I prefer Cake Mix using the Cake Mix Doctor, always turns out great and get tons of compliments.

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lotsoftots Posted 1 Feb 2006 , 1:16pm
post #5 of 22

I do both--probably about 50/50. I love a good scratch cake, but they're unpredictable. And it has to be a GOOD scratch cake--I've tried a lot of loser recipes before finding the few that I truly love. I also have no problems with a box mix--but I confess I do doctor them up a bit, I can't resist.

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SUELA Posted 1 Feb 2006 , 1:24pm
post #6 of 22

Depends....usually box mix, doctored up. I do dabble in scratch especially if a special need is there ie diabetic cake. Like lotsoftots said, I have not found THE scratch cake recipe.

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rach1 Posted 1 Feb 2006 , 1:39pm
post #7 of 22

Hi

I always make from stratch..once you have your recipe...its easier to use than reading the packet and quicker icon_biggrin.gif

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HeatherMari Posted 1 Feb 2006 , 1:46pm
post #8 of 22

I'm a dedicated Betty Crocker mix user. I do have a scratch chocolate cake that I make that is wonderful but I have found with the Betty Crocker mix I get a nice dense cake great for sculpting and it holds up better when I ice. I do a few things to it so that is not just "out of the box".
Heather

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tastycakes Posted 1 Feb 2006 , 1:53pm
post #9 of 22

Betty Crocker and the Cake Mix Doctor, Lor Ann's flavorings, and I usually swap vegetable oil for applesauce!

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bubblezmom Posted 1 Feb 2006 , 2:41pm
post #10 of 22

Scratch b/c of the flavor.

Cakemix for practice cakes since cakemix is always on sale here.

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niki97062 Posted 1 Feb 2006 , 4:20pm
post #11 of 22

Always from scratch. It really makes a difference if you don't cut corners and use the best quality ingredients.

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Lazy_Susan Posted 1 Feb 2006 , 4:23pm
post #12 of 22

Cakes from scratch all the way for me. I've never made a doctored cake mix cake but who knows. Maybe one day but for now Scratch icon_smile.gif

Lazy_Susan icon_wink.gif

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TexasSugar Posted 1 Feb 2006 , 5:04pm
post #13 of 22

Doctored cake mixes for me. Those I bake for love the taste, so it works great for us.

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Godiva Posted 1 Feb 2006 , 5:19pm
post #14 of 22

Scratch all the way here too...
I used to love the cake mixes when I was younger, but having been making cakes from scratch for close to 3 years, I cannot tolerate the mixes anymore...I recently made a white cake mix because I needed to practice a small cake and thought to try it...Straight to the garbage after I took the pictures...
Once you go for the real thing, you really can't go back...

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dailey Posted 1 Feb 2006 , 5:56pm
post #15 of 22

scratch, of course! though i have used doctored cake mixes for certain customers. some people don't care whether they have scratch or mix, as long as its sweet and moist. personally, i dislike the artifical taste of a mix.

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dpwmom Posted 1 Feb 2006 , 6:03pm
post #16 of 22

I always do a mix. I get great compliments and everyone loves my cakes. Very rarely has someone asked if I use a mix and then they always say they prefer a mix. It is so much easier when you are making lots of cakes.

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MelC Posted 1 Feb 2006 , 6:05pm
post #17 of 22

I'm another vote for scratch... but I agree that you have to gp with what works for you... a good mix is better than a bad scratch, but a good scratch is heaven!

When you find a recipe you love... that's it - you'll never go back!

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tastycakes Posted 1 Feb 2006 , 10:23pm
post #18 of 22

Properly doctored, 99% of people have no idea that it's a box mix!

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boonenati Posted 2 Feb 2006 , 1:14pm
post #19 of 22
Quote:
Originally Posted by MelC

I'm another vote for scratch... but I agree that you have to gp with what works for you... a good mix is better than a bad scratch, but a good scratch is heaven!

When you find a recipe you love... that's it - you'll never go back!



I agree, i have my set recipes that i use all the time. Scratch all the way!!
Then again I have to say whatever works, if the customer is happy, then who can complain??
Nati

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MariaLovesCakes Posted 2 Feb 2006 , 1:24pm
post #20 of 22
Quote:
Originally Posted by heathercarnold

I was just wondering how many of you make your cakes from scratch and how many make cakes from the box? Just curious..




I make them 98% of the time from the scratch.

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gmcakes Posted 2 Feb 2006 , 1:45pm
post #21 of 22

I'm a mix girl all the way! I get consistent, dependable results. Plus, I do have the Cake Mix Doctors cookbooks (3 of them!) that I use. It keeps my costs down, saves me time, and I can charge my people less. If I went to scratch I would definitely have to bump up my prices!

If someone asks, I always tell them it's a mix!

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Caribou Posted 2 Feb 2006 , 2:46pm
post #22 of 22

Without a doubt, Cake Mix, doctored up. I don't at all taste the "Box" or artificial flavor because I also put in other ingredients that are undeniably real. I think Cake mixes are more stable and durable and work well for cake decorating. To each their own, but for me, cake mixes all the way.

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