I do both.

I use doctored box mix for a couple basic flavors...but I have some killer scratch recipes. I only use scratch if it tastes better than box...more moist, more flavorful...and I do not use simple syrup. I don't care for it. For instance alot of bakeries will make a genoise cake (dry) and then soak in syrup (yuck). haha. I don't do that. My cakes are moist by themselves, whether doctored box or scratch.

So since I'm sitting on the fence, surely I'm safe from the "vs." debate, right? haha. Anyway...my customers love BOTH kinds of cakes...I've even had wedding tastings where they've chosen a box mix over a scratch cake (different flavors, and they didn't know which was which) so since "its not broke, I don't need to fix it."

Anyway I suppose it does not matter what other bakers think...it only matters how happy we make our customers...right!!!

[quote="snowboarder"]

Please don't call scratch bakers snobs. I'm a scratch baker and I can assure you I don't give a rat's if you use a box mix, circle thrice around the oven before putting the pans in or sing "it's a small world after all" while you're mixing up the batter. It's all good to me.[/

Totally Agree, Im not a scratch snob, I simply prefer a "Good" scratch made cake!!! And I dont put a simple syrup on my cakes, They Dont Need It. But if thats what the recipe called for then I would certainly use it.

Again I think it is a matter of personal taste!! If we are allowed to have one(lol)

I think some baking is skill but some is just plain good taste! You have to not only know how to make the cake, but you have to know how to choose a recipe that is going to be yummy, and you have to also know not to be satisfied with a cake that's "okay" when you can find one that is "amazing".

I know some people's definition of "really good cake" is not my definition of good cake. So the trick is to find a cake that everybody agrees is good cake. haha.

I agree with alot on here this is a thread that can become very heated very fast! Everyone has there own preferences on how to make THERE cakes! I prefer box doctored up, i acnnot find a good from scratch recipe! BUt the only thing that matters is if your customers are happy with what you are serving them! I have plenty of repeat customers who love my cakes! So i gotta say i use box doctored up and stand behind them!

Scratch are usually heavier than mix cakes. I think people are so use to mix cakes that a lot of people don't know the difference. I love both, it just depends, but I do use mixes doctored more often.

Thank you again Indy - you always have a good way of putting things!

I do both. I certainly enjoy the personal satisfaction of being able to call my grandmother, who I might add, is the best cook, baker in the land, and tell her I have baked a cake from scratch.

I also enjoy the personal satisfaction of pulling the WASC on her and she ranting how good, and moist it is and then I got to pop the recipe on her! WOOT! The look on her face was priceless when she saw the main ingredient was a box mix!

Everyone has talents. I am thankful for the few I have but more thankful for those who are willing to share theirs so I can improve.

Thank you all!

[quote="cakesdivine"]Tired of the scratch snobs on here thinking scratch is better and box is cheating...You do what works for you and your client. Let's face it the "cake" part of caking isn't the expense of the cake it is all the other stuff we do. So if your client likes scratch with a dryer consistancy and a larger crumb great, but the majority of the world does prefer the moister, finer crumb of a mix, doctored or not. [/quote]

I am COMPLETELY offended by your comments. "Snob?" Re-read your own post.

I love this site 98% of the time until this subject and the "legal/illegal" subject come up......then it sucks.

I can't believe that adults can act so childish with each other to resort to name calling.

Something to consider... when I am making a cake for a customer that I know is more concerned on uber moist melt in your mouth cake, I add a little bit of instant pudding . Believe it or not it works to moisten just about anything! You'll have to up the amount of milk you use though. Toy around with it

Also, I've grown quite fond of brushing sweetened condensed milk on my cakes and have found that this works to give it more of a rich flavor.

You've gotten so many great suggestions through all these pages so what're ya waiting for? Lol hop in the kitchen and have some fun!

(BTW, I bake both boxed and scratch - I work 12 hour days at another job so more often than not I need to pump em out quick!)

There's a difference between 'scratch cake snobs' and those who bake from scratch. The 'snobs' come on and try to belittle those who use mixes.

If you are a scratch baker and don't do that, then you are not one of those 'cake snobs'.

I do both scratch and mix as well.

I think box cakes are definitly better but there are a few scratch that are decent.

Can someone direct me to an online delicious vanilla cake from scratch please?

I make the yellow cake recipe from seriouscakes on youtube. She even walks you through it. Not a bad scratch cake and it is nice and moist.

The BEST yellow cake I've ever eaten (reading all above, I guess I should rephrase that.... starting over..) My FAVORITE yellow cake is Toba Garrett's "Moist Yellow Cake" in her book "The Well-Decorated Cake". It is very moist, with a fine crumb, buttery and vanilla-y in rich flavor, and dense enough to stand up to fondant without sagging. It's scratch all the way. It requires excellent ingredients and exact following of instructions. Margarine is not the same as butter -- the best butter you can find. All purpose flour is not the same as cake flour. Skim milk is not buttermilk. I've taken Toba's classes, and when she tells you to add 1/4 cup of the sugar at a time, and to beat on medium high speed for one full minute after each addition, she means it. That's 8 full minutes just adding the sugar to the butter, which has already been beaten for about 5 minutes. And it takes some practice to know exactly when the cake is done, and not over-done. To my taste, there's no comparison with a mix. But it's not easy and it's definitely not cheap, and I doubt very much that a commercial bakery could charge enough to make it worthwhile. But I do recommend trying it. It's an experience not to be missed.

Just read this entire post...whew!! What a debate!!

I personally love both, but my family and customers hands down LOVE Betty Crocker mixes for White & Chocolate cakes...I've done so many taste tests and everyone comes out the same. There have been a few scratch recipes that are so yummy, but I usually stick to the box, cause I know how it's going to turn out every single time...I do a ton of other baking from scratch, pastries, breads, tarts, you name it, I bake it. Just something about the mixes keeps me coming back....maybe it's the chemicals?

What I really want is to get my hands on some of these scratch recipes!!
Anyone willing to share???

I do heavily doctored up box mixes because I am one of those who has the proverbial "Black Spatula" when it comes to doing cakes from scratch. I can and will bake up just about anything else from scratch (especially cookies and brownies! ) but cake? OMG forget it !

Black Spatula???

If you want to give the scratch thing a try, check out the chocolate peanut butter cake and the butterscotch pecan cake on MarthaStewart.com. I've made both and they're terrific. The chocolate peanut butter cake is really just a chocolate cake (a very good one) with layers of peanut/dacquoise in between and a chocolate peanut butter icing (I think). It's fussy to make, but sooooo worth it. The dacquoise is just a meringue with chopped peanuts in it -- sounds harder to do than it is. Go for it, Calicopurr! It's fun.