The last time I used a box mix was 13 years ago. I was generally a scratch baken then too, but I had a too full day and so I used the mix for my daughter's birthday. All the girls at the party ate it with no complaints...but my family??? NO WAY. My husband told me that the cake was not up to my usual standards. I had not mentioned using a box and this is a man who will pretty much eat anything that is sweet. After a few days of sitting untouched, the leftover cake was pitched. I've never used a mix since.
My customers tell me that they can smell the difference even before they eat my cakes. Homemade from scratch makes a difference to me. If I am going to go to all the trouble to make a cake look beautiful I want it to taste great too. For me, that means scratch.
I have been doing cakes for over a year now. I doctor a cake mix. I am always complemented on my yellow cakes,. I have a 90% order on my yellow cake. It is the moistest cake..They tell me all the time how they have never had such a moist cake.
I usually use boxed mixes that I docor up. I've never had a single complaint about them. My problem with the scratch cakes is that they come out dry. If any of you could help me with that, then I would probably bake from scratch as well. I just don't have the time or the money to waste on dry cakes, when the boxed mixes work out great for me.
I was poring through this thread in hopes of finding the answer to this. Our mixes are so moist & have good flavor, I just haven't found that with a scratch recipe for "normal' cakes. I do scratch for Red Velvet, Italian Cream, but that's it> I'll keep reading!
I think it depends on what type you are making. carrot, chocolate, sweet potato, coconut ,red velvet... from scratch...others like white ,spice , buttered pecan- doctored box -sometimes box is better , but most times homemade rules !!!!!
AWhen I sell cakes their always form scratch. But sometimes I doctor the box cakes when I make them for family and friends. I prefer scratch cakes but I don't alway feel like making them.... Everyone thinks their always scratch.
I've only used a box mix once, very recently actually. I would definitely use it again, it was really yummy.
I chose to use it because I was carving the cake, and my scratch cakes usually won't have the same density as a box mix. The video I was following recommended the Devil's food chocolate one so I tried it out and it was so much easier to carve than my scratch recipes.
So until I have time to find a good recipe for carving, I'll go back to the Devil's box mix.
For everything else, I've been using scratch so far. There's not a whole lot of variety here in the UK for box mixes, as others have said.
AWow, talk about an old thread.
ASomeone didn't think the horse was dead enough. ..
oops, I'm sorry. I had lots of tabs open whilst searching the forum and replied to a couple without checking the dates.
sorry about that.... noob here...
AScratch only. It's too bad more customers don't realize that a lot of people "doctor" up cake mixes. The amount that cake decorators charge needs to measure up to what you are serving. In my opinion making a cake from a box is not acceptable for special occasions such as weddings. I don't eat them at all because they are usually dry/as in crumbly even if it is moist and have that "generic" taste.