Scratch Vs. Box ??

Baking By Ali24 Updated 20 Mar 2007 , 12:27am by MelZ

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Ali24 Posted 19 Mar 2007 , 2:15am
post #1 of 22

So Im new to cake decorating and was wondering what is more common? Do most people use cake mixes, cake mixes then Dr. then up or from scratch? What makes for the moistest cake? Ive been making them from scratch they all taste good, but Ive been having trouble finding a moist white and yellow cake. I want my cakes to not only look great but taste great also. Thanks so much!

21 replies
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jamiet Posted 19 Mar 2007 , 2:24am
post #2 of 22

I use Duncan Hines Butter Recipe. I haven't found anything else that taste any better. It doesn't work very good for carved cake though. It is too moist.

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lionladydi Posted 19 Mar 2007 , 2:27am
post #3 of 22

You could ask 10 people this question and get ten different answers! Everyone has their favorite cake mix or favorite recipe or favorite way to doctor a cake mix.

Personally, I use a mix and most of the time use the extender from this site with it. I have not made a 3-D cake yet but was advised to use a pound cake mixed with a regular cake mix.

I think you just have to experiment and find what is best for you.

Diane

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cakes21 Posted 19 Mar 2007 , 2:27am
post #4 of 22

I like using pillsbury with some regular mayo. Helps keep it more moist.

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ErinOBrien Posted 19 Mar 2007 , 2:33am
post #5 of 22

Invest in the Cake Doctor Books, I have two and they are worth every penny!

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Aliwis000 Posted 19 Mar 2007 , 2:34am
post #6 of 22

The vast majority of my cakes are consumed with in 24 hours of baking so box is no problem to me. I use whatever box is on sale (horrifying i know) and just follow the directions. They come out moist and good every time beyond that I agree with the above poster..everyone has their own opinion.

~Alicia

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justfrosting Posted 19 Mar 2007 , 2:39am
post #7 of 22

<-----------ducking for cover in case this thread gets messy...

I use box.

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Teekakes Posted 19 Mar 2007 , 2:40am
post #8 of 22

I only us Duncan Hines with the cake extender listed here on CC. For white cakes I use the DH Classic White with cake extender and everyone just love it. Chocolate Fudge cake is the same.

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lionladydi Posted 19 Mar 2007 , 2:41am
post #9 of 22
Quote:
Originally Posted by justfrosting

<-----------ducking for cover in case this thread gets messy...

I use box.




Yes, we have been there and done that and got a shirt for it.

Diane

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tobycat Posted 19 Mar 2007 , 2:44am
post #10 of 22

Try the White Almond Sour Cream cake (recipe on this site). Use with or without adding pudding. Use milk instead of water. It is the most amazing recipe!

I use a doctored box and scratch.

Sarah

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steplite Posted 19 Mar 2007 , 11:28pm
post #11 of 22

I was a all scratch baker untill I tried DH golden butter recipe and used the extender with it. That's the best mix out there. DH!

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azterp Posted 19 Mar 2007 , 11:32pm
post #12 of 22

I use a generic box mix, and Dr. it up with butter, pudding, condensed milk, lots of eggs. Everyone raves that it is the most moist cake ever. Plus it stands up well for tiered and carved cakes. Everyone has a different recipe that works!

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indydebi Posted 19 Mar 2007 , 11:32pm
post #13 of 22

I've used undoctored Betty Crocker for 25 years. No reason to change now.

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sweetconfections1 Posted 19 Mar 2007 , 11:39pm
post #14 of 22

Nothing but scratch!!!

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franjmc Posted 19 Mar 2007 , 11:41pm
post #15 of 22

Scratch cakes for me!

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squirre72 Posted 19 Mar 2007 , 11:49pm
post #16 of 22

Scratch here too! icon_smile.gif But if you want to make tha cake moist you can always use a syrup. If you're interested in my recipe I could give it to you. It is sooooo simple, is just water, sugar and rum. If you want the quantities send me a PM. And anyone else. HTH

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aslate Posted 19 Mar 2007 , 11:53pm
post #17 of 22

I have to say I use nothing but DH! All flavors. My opinion is that most of my clients have grown up eating boxed cake mix, so that is what they are used to. I have tried to bake scratch, but it just seems too dry compared to DH.

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MariaLovesCakes Posted 20 Mar 2007 , 12:00am
post #18 of 22

I make scratch cakes with simple syrup to add and keep them moist.

Simple syrup is made of sugar, water, flavors like extracts plus optional liquors.

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nglez09 Posted 20 Mar 2007 , 12:06am
post #19 of 22

Nothing but scratch.

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dl5crew Posted 20 Mar 2007 , 12:14am
post #20 of 22

As stated already about this subject; opinions are like noses. Everyone has one, they are all different. I personally use box unless asked otherwise. I usually use Betty Crocker. My favorite is the golden vanilla. I always add more vanilla flavor

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CupOfButter Posted 20 Mar 2007 , 12:15am
post #21 of 22

Only Scratch 4 me.

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MelZ Posted 20 Mar 2007 , 12:27am
post #22 of 22

I have only been doing this since August and have been using either Pillsbury or DH Moist Cake Mix with and without the extender. I have always gotten rave reviews on my cakes.

I am going to start trying scratch mixes because I would like to have it available, in case I get a request for a scratch mix.

Also, we have to label all of our products and I just hate putting all of that "stuff" that they put into boxed mixes on my labels.

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