Tips, Tricks, And Secrets To Making A Great Scratch Cake
Decorating By puzzlegut Updated 31 May 2007 , 3:15pm by apclassicwed
So far, I've been making doctored cake mixes. But I've been getting interested in trying scratch cakes. It's been a few years since I tried making a scratch cake (a recipe from a Betty Crocker cookbook) and I didn't care for the result.
I would like to know if anyone has any tips, tricks, and secrets they would like to share on how to make a great scratch cake.
I also have a couple of questions that hopefully some of you can answer. A lot of recipes that I have seen say to bake a scratch cake at 350 degrees. I was wondering if it's ok to bake it at 325 degrees instead. Also when using simply syrup (I'm assuming you only need to use it with yellow and white cakes since chocolate cakes are really moist and don't need the syrup, right?) does the cake need to be leveled in order for the syrup to absorb?
I would also like to know. I once made a cake from scratch and it turned out rough as loofa.
Worked like a charm on my knees though.
I would also like to know. I once made a cake from scratch and it turned out rough as loofa.
Worked like a charm on my knees though.
I'm bustin' a gut here
I would also like to know. I once made a cake from scratch and it turned out rough as loofa.
Worked like a charm on my knees though.
Hey come to think of it my knees are feeling pretty rough. Could I get that recipe?
That is really funny because I just did my first scratch cake. It smelled great while baking and tasted fabulous! It wasn't dry but it was "rough". I described it as gritty! like corn bread!
Puzzlegut- I always thought choc ones were the most dry??? I don't know though- that has been my experience with box mixes (more crumbs 
)
There was a post similar to this one earlier today. They were talking about scratch cakes and how Toba Garrett has a great book that has some awesome scratch cake recipes in it. It's called The Well Decorated Cake. I can't find the thread though sorry.
From scratch cakes won't have the same texture as a box cake.... can't be duplicated. However I suggest you try Sugarflower's White Cake recipe here on CC as its a wonderful white cake from scratch. I won't argue that box cakes are lighter, etc. but I personally love the process of taking the ingredients & putting them all together in the right way to create a cake. Not finding fault with anyone who likes mixes as I've used my share back in the day. I just enjoy baking from scratch.... I'm a definite product of the 60's & 70's! 
Just don't over mix and follow the recipe to the T...Make sure the cake isn't at all over baked (could be the rough as sandpaper texture lol). And I just take the simple syrup or even homemade pear honey (which isn't honey at all and when you use it on a cake you don't taste the pears) it makes it moist and not so rough. I also do not flour my pans...tends to draw the moisture out of the cake...thats my own opinion I just use the crisco spray. I also found out there is a reason for the alternating wet to dry...keeps you from over mixing and just incorporating the ingredients.
This is just per my experiences
HTH
Christi
There is not really any hocus pocus to scratch cakes, it is mostly practice and gaining confidence in yourself. I think the most important thing is to read the recipe properly to start. I know I am stating the obvious, but the amount of times I have had to yank a pan out of the oven to add a vital ingredient! And I always bake from scratch so I should know better. The second most important is to try various recipes and see what you like. All cakes are not equal, and it is not necessarily you doing something wrong, it could be the type of cake or the recipe itself could not be a great one.
Finally, baking is a real science. It is not like other cooking where you can add this and subtract that and still come out with a good result. Alter one thing and the whole cake may fail. So stick to what the recipe says, including baking temperatures. If you are interested in knowing more about how baking works there are a couple of good books out there. Baking 911 by Sarah Phillips explains the methods and science well plus the book has several recipes that are really good. She also has a website where she will answer your questions about baking. Alton Brown's book I'm Just Here for More Food: Food x Mixing + Heat = Baking has very detailed information on how it all works. It may be a little on the nerdy side though.
I'd say just go for it, bake your heart out! Your family will love you for it!
I've been curious about making a scratch cake as well. Now I have done different types of scratch (carrot, chocolate, spice) but I sell most white cakes...... 
So, through trial and error, I have found what works best for me (2 to 1 pilsbury and duncan heinz). My question I guess is, is it so bad to do a doctored box? I mean every client I have LOVES my cakes. If someone asks, I tell them I use a box but add to make it my own. If the cake is delicious and beautiful, who cares if it's box or scratch? Or at least that 's how I feel about it. Now to all you delicious scratch bakers, bless you. But I just do too many for all that. It's easier for me to doctor a box and I guess as long as everyone is happy with it that way, I'll keep on doin' it!
I agree with the pps, you need to experiment and find a recipe that you like. As far as tips and tricks goes - A key thing for lighness is to separate your whole eggs into whites and yolks. Whip the whites separately with some of the sugar (about an ounce per egg) from the recipe until it forms stiff peaks. Fold this into the rest of the mixed ingerdients last.
Simple syrup is a great tool for getting/keeping scratch cakes moist. It does need pores to soak into so you would brush (or squirt or whatever) it on to a cut surface, the flipped over bottom, or the top with the crust rubbed off. I put simple syrup on all of my flavors except carrot, but I could get away with skipping it on the chocolate.
Another key is thin layers. I usually do mine about 5/8" and I wouldn't recommend going any higher than 1". Scratch just doesn't work as a big ol slab of just cake the way mixes do (mixed have allll kinds of chemicals to perform these scratch cake tasks).
Also re: your oven temp question... it will depend on the cake. Different sizes and recipes need slightly different temps - it is just something you will have to try and see. If a cake (any cake) falls in the center, then the oven was not hot enough. The delightful air bubbles grew too large before the crumb set and they burst. If your cake has a severe dome, then the oven was too hot. The outer edge set while it was still attempting to rise. HTH
All ingredients should be room temp, including butter, eggs, sour cream etc. Martha Stewart Baking is a great baking resource. I tried her NY Cheesecake for Easter and it was delicious. (I took it out of the library.)
Also, as someone else said find a few recipes that work for you and stick with them, this will also give you the feel for your oven and you will discover the exact time the cake should bake.
I agree with some of the previous posters, try out a few recipes until you find one you like. I tried 8 different recipes for white cake until I found one I liked. Just keep trying, once you get the hang of it scratch baking is easy. One of my Chef Instructors in school told me to always read a recipe twice,read it so that you get an idea of what you are going to do, gather all of your ingredients, read it again and then make it. This has worked very well for me. Go to your library and check out some books, I recommend "The cake Bible" by Rose Levy Berenbaum, "The Well Decorated Cake" by Toba Garrett, and " The Wedding Cake Book" by Dede Wilson. These three never go back on my book shelf I am always reading them.
Erica
i've been making doctored cake mixes and i love them because they always turn out so moist. i haven't really tried to make one from scratch. but i've heard somewhere on tv, or i've read it in some article (not sure which one) but the reason why cake box mixes are always moist and why alot of scratch cakes aren't is because cake boxes use hi ratio shortening and that's what makes the cake so moist. please correct me if i'm wrong but i remember seeing/reading about this.
but anyways..does anyone have a really good from scratch recipe? i would love to try one!
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