Just Curious... It Is Unprofessional To Use Doctors Cake Mix

Decorating By CakeDiva73 Updated 6 Sep 2006 , 4:41pm by MrsMissey

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missnnaction Posted 6 Sep 2006 , 4:28pm
post #121 of 123

Tkeys... I agree

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frider Posted 6 Sep 2006 , 4:28pm
post #122 of 123
Originally Posted by Tkeys


i think many of us who bake from scratch feel that it is a skill - taught in many cases by a parent or grandparent, and we even use family recipes. Baking from scratch requires precise measurement, the oven and timing to cooperate, the ability to see when the cake is ready - and even then, it can still mess up at times if you are not paying attention (the fire in my kitchen last week proved that point!)


One of the troubles with baking from scratch is how the ingredients are measured -- by volume instead of by weight. I have a scale at home and have converted my recipes (with help from Mastercook) from cup measurements for dry ingredients to ounce/pound measurements. This ensures that the cake comes out well each and every time. Consistent results and good results.

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MrsMissey Posted 6 Sep 2006 , 4:41pm
post #123 of 123

..and I believe now is a good time to lock this thread! thumbs_up.gif Thanks everyone for your opinions!

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