How Are Scratch Cakes Supposed To Taste And Feel?
Decorating By mami2sweeties Updated 20 Aug 2005 , 4:54pm by Daniela
I am going to try some recipes and I was wondering about this. I have never eaten from scratch cake so how is it compared to what a box cake mix?
I also have read about using simple syrup to help with dryness. So does this mean that they are a little heavier?
Thanks,
Scratch cakes are heavier than box cakes. Denser texture, but doesn't crumble as easily as a box cake. There are no additives so the scratch cake will dry out much faster. If overbaked, the scratch cake will be very dry.
I can't explain the taste difference. Scratch cake may seem less flavorful to you since it is not full of artificial flavoring. Really treat yourself and make a meringue to go with your scratch cake. I'll never give up box cakes entirely, but he scratch cakes and frostings are a wonderful treat.
Good luck!
Scratch cakes are great in taste as long as it is moist and of cause you can add your own flavoring to the batter. Since I am so use to making cakes from scratch, it is hard to use box mix, but if I use box mix, I doctor it up real good so that it does not have that artificial taste. Like bubblezmom mentioned, it is a little dense and heavier. Enjoy baking your cakes. 
Scratch cakes are my favorite, but as mentioned below it must be a moist and it is denser. You will have to try different recipes and find one you like the best. My favorite yellow cake is a recipe from Toba Garrett - The Well Decorated Cake. But there are others, try the Cake Bible, Perfect Cakes by Nick Malagerie (sp). Another tip; Bake cakes at a lower temperature........325 degrees. The baking time needs to be adjusted for longer baking time, but it's worth it. Before you go buying any books on baking cakes go to the library.
Just this past weekend I held a 'taste test' with my family. I have always made my cakes from scratch, but had not found a good, moist white cake recipe. I compared 3 scratch cakes to 2 box mixes.... the results were all in favor of the scratch over the box (even the the box was moister). I finally did find a great cake recipe too!
The cake bible is good and I also like the baking illustrated book (it has a yellow cover)!
THis is my input, I have tried a box cake when my sister was here on vacation. She had brought me a few duncan hines, and betty crocker to try. I have to say i really don't care for the box cake. Give me my scratch.
You have to bake scratch cake as merry said at a lower tempeture, and a little longer,and for moist my cakes comes out verry moist. But there is no box cake for me sorry.
So look for a good recipe that will work for you.
I'd have to agree with Merry. Toba Garrett's yellow cake is just about perfect - dense and moist. I've never had it dry out. I also love her chocolate cake. Again, dense and moist and I've never had it dry out! I don't like mixes because I think real butter and eggs taste better, but there definitely is a difference between scratch recipes. Not all are created equal. Some are pretty tasteless and crumbly and not worth the effort, but when you find a great one you know it!
Thanks ladies. I have really wanted to do this because I have always used a box but I want to get away from the artificial flavorings and preservatives. I have always leaned this way but roller coaster back and forth with even things like making my own white sauces with cheese and just using a store bought cream of something. I don't want to go off on a health food thing but all those chemicals all the time can't be good. You know?
That's exactly how I feel! I bake everything from scratch. I like to be able to pronounce every ingredient in my cakes and cookies. I'm fortunate to have some acerage where I can keep chickens for eggs - you'd be surprised at what a selling point that is for customers! I even have a disclaimer at the bottom of my menu that states all my products contain nothing but all natural ingredients and eggs from my own free-range hens. I think people are also willing to pay more if they know what they're buying didn't come from a mix. I sell at a local farmer's market and had to sign a waver stating that everything I sell is from scratch - and every cookie, muffin and scone must be labelled with it's ingredients. It's a lot of work, but so worth it when someone says that's the best cookie they've ever eaten!
Daniela,
Here is a site I found with her yellow and chocolate recipes..
http://www.epicurious.com/recipes/recipe_views/views/109358
I am making the yellow right now... crossing fingers.. this is my first scratch cake! 
Will let you know how it goes!!
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