Poll: Scratch Or Box?

Decorating By KaraCakes Updated 23 Apr 2008 , 2:52am by Kim_in_CajunCountry

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KaraCakes Posted 23 Apr 2008 , 12:48am
post #1 of 8

Alright, I wanna know who makes their cakes from a box mix and who makes 'em from scratch.

7 replies
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butterflywings Posted 23 Apr 2008 , 12:57am
post #2 of 8

I use a box, but add pudding, an extra egg & sour cream to it to make it denser & still maintain moistness. I took the "firm chocolate cake" recipe and use compatible box mix & pudding mix to make the flavors I want (ie. french vanilla box cake and french vanilla pudding mix). So far it has worked really well for me and everyone raves about the taste.

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Ruth0209 Posted 23 Apr 2008 , 1:07am
post #3 of 8

I use mixes (Betty Crocker) with enhancements from The Cake Mix Doctor book, or the WASC recipe and its many variations. I've never made a cake from scratch that I liked, and people always rave about the flavor, texture, etc. of my cakes.

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terrylee Posted 23 Apr 2008 , 1:08am
post #4 of 8

I use mostly box cakes DH.....sometimes adding to them. They have always worked well for me. I haven't had any complaints but I would like to get more into the scratch cakes. They seem to have a different texture. There are a few cakes I do from scratch.

I am going to take a culinary class this summer to learn more about scratch cakes.

Looking forward to that.....

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mcook1670 Posted 23 Apr 2008 , 1:08am
post #5 of 8

I normally make from scratch if I'm short on time I use box mix...although with the price of flour and sugar going up I might just use box mixes. I made a 12" cake for under $10 and will sell it for $85. Can't make it from scratch for that cheap icon_sad.gif

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TexasSugar Posted 23 Apr 2008 , 1:18am
post #6 of 8
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biancas_mommy Posted 23 Apr 2008 , 1:21am
post #7 of 8

i never had much luck with scratch so was a box mix girl til i found cake central and the idea of doctoring mixes...now i'll never go back, to scratch or to straight mixes. i like to try any doctored cake mix recipes i find but in general even without a recipe handy i'll just use a cake mix and add, like butterflywings said, an egg, sour cream, and a box of pudding. delicious, moist, and firm enough for tiers and fondant.

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Kim_in_CajunCountry Posted 23 Apr 2008 , 2:52am
post #8 of 8

I use the Duncan Hines pound cake recipe on the side of the box, which includes adding a box of instant pudding. I do this for yellow cakes and devil's food cakes. People LOVE them!

However, when I make a carrot cake, I use my grandmother's scratch recipe. I know it costs more, but it's just SO good!

I did buy the Cupcakes by the Cake Doctor book and I'm looking forward to experimenting with some of her recipes.

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