Why Does A Cake Mix Taste So Much Better
Decorating By txmom9802 Updated 15 Oct 2009 , 6:54pm by nonnyscakes
Anyone have a tried & true Chocolate cake recipe without nuts?
luddroth that sounds delish, but I've got a nut free house 
The Hershey's Perfectly Chocolate cake, although dissed a few times on this post, is by far the best chocolate cake I've tried....and I've tried alot. I sub 1 cup of the white sugar with brown, I use some coffee in with the water and vary the milk depending on what I'm making (ie sometimes I use buttermilk, sometimes I use part milk, part Kahlua, etc), I add grated chocolate in the batter in the end sometimes, this is one recipe that turns out so moist and yummy.....and of course you can use whatever cocoa turns you on....put I like the Hershey's Special Dark.
Thanks SandiOh, I'm going to try Toba's yellow, and I'll try your variation of the Hershey's...I've done the original but didn't care for it...I'll be extra careful this time!
Black Spatula???
*LOL* yeah, like you know how great gardeners have a "green thumb" and those who cant keep a plant alive have a "black thumb"? I have a "black spatula" because I kill any scratch cake I make. (or is that I accidentally kill anyone who eats a scratch cake I made? )
Came across this article that explains why mix cakes will always be perceived as more moist than scratch cakes.
It appears that cake mix cakes should only be compared to other cake mix cakes (brands); and scratch cakes only to other scratch cakes (recipes).
Seems we have been trying to compare apples to oranges.....
(Scroll down just past "Answer")
http://en.allexperts.com/q/Desserts-747/BROWNIES.htm
Tons of CC member contributed scratch cake recipes:
(Includes "moist".)
http://cakecentral.com/cake-decorating-ftopict-440803-.html
Scratch baking site that I really like:
www.joyofbaking.com
Baking and Baking Science:
http://www.bakingandbakingscience.com/Cakes.htm
HTH
Haven't read all of the replies for this post, but while I like box mix ok, there's absolutely nothing better than a cake from scratch (MADE RIGHT! lol). Any cake can be moist with oil and crisco, but I personally hate using either. I love that I am able to tell my clients that all of my baked goods, not just cakes, that they are made with the best products possible. I know that most bakers on this site swear by crisco in their buttercream, but I personally think it's revolting(the aftertaste mainly), and no tastier than a wal-mart cake.
There are so many talented artists that contribute to this site, and I am never disappointed by the beautiful cakes that are created. But remember, cakes are meant to be eaten, and you want the inside of your cake to be as amazing as the outer!
Keep baking, bakers!
Kristy
While I feel the same about shortening in icings (I just hate Crisco in general), I have to say that just because an icing is made with shortening, that doesn't instantly make it bad or not quality. I know some folks who are lactose-intolerant or have problems digesting butter, and have had cakes with hi-ratio shortening icing that was pretty good. Not my personal fav, but defintely not crappy!
I have several exceptional cake recipes that have oil in them...and I'm not ashamed of that. Not a darn thing wrong with using oil, a cake exclusively made with butter does not mean it's superior. And shortening has it's place. While I agree I wouldn't want to eat a bowl of shortening and sugar therie is nothing wrong with using it.
I think its a thing of personal preference and experience.
I am 27 but I've been baking from scratch since I was 13.
My boyfriend on the other hand grew up having only box mix cakes. In the year or so that hes been home and having my baking, he can't stand box mix cakes anymore.
I have totally turned him into a cake snob and he can tell in one bite when its from a box mix.
So its personal taste combined with what your used to and your palate.
I would be more than happy to share some scratch recipes that are tried and true if you would like.
Can you please PM me with 2 or 3 scratch cake recipes that are moist?
Thanks.
And Kate, my 10-yr-old daughter won't eat Bisquick, because she can taste the chemicals in it and doesn't like them. Some people don't like the taste of the chemicals, and yes, we can taste them in things.
I already referenced that aluminum-y leavening is detectible. I happen to have an ancient box of Bisquick--I was 'sposed to use it by February of 06-so the only weird thing in there is the leavening agents.
I hope you teach her the difference in what she is eating. The flour has more 'chemical' additives than the leavening. Every ingredient is a chemical. The reaction with the leavening and the monocalcium phosphate which is an acid is probably what she's not liking. I already said that one.
What I mean is all the other products on the shelf that do have preservatives and additives--few if any of us (aside from the leavening issue I already disclaimered) notice any weird taste that we just can't stahhhhnd.
It's mostly only in cake mix that we think we have issues.
I'm one of the types that cilantro tastes kinda soap-y to me but I just kept eating it. I love it now. I'm not saying to keep eating Bisquick obviously I din eat mine either--I'm just saying different tastes hit us different ways too huh.
But teach The little Munchkin Czarinlette about chemicals. It's not the chemicals she doesn't like. It's an aluminum-y baking powder reacting to an acid combination that she doesn't like--lots of folks don't like it.
You need to make her biscuits with butter and good baking powder and buttermilk! 
You might have a little Chefette Czarina on your hands.
And Kate, my 10-yr-old daughter won't eat Bisquick, because she can taste the chemicals in it and doesn't like them. Some people don't like the taste of the chemicals, and yes, we can taste them in things.
I already referenced that aluminum-y leavening is detectible. I happen to have an ancient box of Bisquick--I was 'sposed to use it by February of 06-so the only weird thing in there is the leavening agents.
I hope you teach her the difference in what she is eating. The flour has more 'chemical' additives than the leavening. Every ingredient is a chemical. The reaction with the leavening and the monocalcium phosphate which is an acid is probably what she's not liking. I already said that one.
What I mean is all the other products on the shelf that do have preservatives and additives--few if any of us (aside from the leavening issue I already disclaimered) notice any weird taste that we just can't stahhhhnd.
It's mostly only in cake mix that we think we have issues.
I'm one of the types that cilantro tastes kinda soap-y to me but I just kept eating it. I love it now. I'm not saying to keep eating Bisquick obviously I din eat mine either--I'm just saying different tastes hit us different ways too huh.
But teach The little Munchkin Czarinlette about chemicals. It's not the chemicals she doesn't like. It's an aluminum-y baking powder reacting to an acid combination that she doesn't like--lots of folks don't like it.
You need to make her biscuits with butter and good baking powder and buttermilk!
You might have a little Chefette Czarina on your hands.
Uh, no, it's the chemical additives that they put in the bisquick she doesn't like. We made homemeade buttermilk biscuits last night, from scratch, no bisquick. I will certainly teach her that unneccessary additives are just that, unneccesary, and that the added gunk in the bisquick mix is what she's tasting and doesn't like. The baking powder isn't the issue, it's all the other crap they put in the bisquick, whether we choose to believe it or not.
Maybe the word "cheating" was a bad choice. I didn't intend for it to imply it was "illegal or immoral" and I certainly didn't "get my dander up". I couldn't care less how other people bake. I simply don't like cake mixes. People need to relax a bit. I thought the forum was for voicing opinions and having a chat. Geez.
And Kate, my 10-yr-old daughter won't eat Bisquick, because she can taste the chemicals in it and doesn't like them. Some people don't like the taste of the chemicals, and yes, we can taste them in things.
I already referenced that aluminum-y leavening is detectible. I happen to have an ancient box of Bisquick--I was 'sposed to use it by February of 06-so the only weird thing in there is the leavening agents.
I hope you teach her the difference in what she is eating. The flour has more 'chemical' additives than the leavening. Every ingredient is a chemical. The reaction with the leavening and the monocalcium phosphate which is an acid is probably what she's not liking. I already said that one.
What I mean is all the other products on the shelf that do have preservatives and additives--few if any of us (aside from the leavening issue I already disclaimered) notice any weird taste that we just can't stahhhhnd.
It's mostly only in cake mix that we think we have issues.
I'm one of the types that cilantro tastes kinda soap-y to me but I just kept eating it. I love it now. I'm not saying to keep eating Bisquick obviously I din eat mine either--I'm just saying different tastes hit us different ways too huh.
But teach The little Munchkin Czarinlette about chemicals. It's not the chemicals she doesn't like. It's an aluminum-y baking powder reacting to an acid combination that she doesn't like--lots of folks don't like it.
You need to make her biscuits with butter and good baking powder and buttermilk!
You might have a little Chefette Czarina on your hands.Uh, no, it's the chemical additives that they put in the bisquick she doesn't like. We made homemeade buttermilk biscuits last night, from scratch, no bisquick. I will certainly teach her that unneccessary additives are just that, unneccesary, and that the added gunk in the bisquick mix is what she's tasting and doesn't like. The baking powder isn't the issue, it's all the other crap they put in the bisquick, whether we choose to believe it or not.
So what are the additives? The funky taste in Bisquick that bothers some people is from it's own leavening--but this is from a box that's three years old. There are no other additives on my box--there may be bht or something as a preservative on the box itself and wrapper but nothing else is listed on mine.
What are the ingredients on the box? There's more additives in the flour they use--the same flour we mostly all use--than in the mix itself on my old box. Ain't no additives just funky leavening.
Your daughter has a good palate. Future candidate for Hell's Kitchen--Gordon Ramsay likes the people with the great palate's. He does yell at them a bit first.
I have to agree with Kathy. While millions of people find box mixes fine, I just would rather not use them. Just a personal preference.
At the risk of categorizing anyone, would anyone agree that there is two large "teams", if you will: the hardcore bakers and the hardcore decorators?
Please don't get me wrong, I know we all strive to make really great products all around. I just think that some of our focuses are different.
Not looking to ruffle any feathers as well, just some good spirited debate
Hmm......I don't know which one I would fall into! I love to bake - artisan breads (even have my own sourdough starter along with some from the 1800's!) bake killer cinnamon rolls, muffins, baklava, tirmisu (all from "scratch") but the only "scratch" cakes I bake are granny cake, carrot cake, and occasionally red cake. I LOVE to decorate the cakes I bake and my most valued comments are "not only does your cake look beautiful, it TASTES wonderful too! So, am I a semi- hard core baker? 
I have to add this too, I occasionally bake for a small business group of folks (and several other people donate things for it too) - and it tickled me that last time they had a get together, one of the men in the group saw me leaving and said......"I don't care whatever it was Cindy brought - that is what I want..."
I love what I do and my clients are happy!
Sounds awesome! I am super jealous of your sourdough starter! 
I have to say that I am irked at this whole posting. Initially the OP posted a general question....and replies have turned into a bunch of bickering that I initially found fascinating but now as I said am perturbed.
I joined this group because I love to bake and decorate and I wanted some mentoring help from very skilled cake makers....most of the time that it was I get...I bake as a balance to a very stressful job where I deal with things that really matter....death, disease, trauma, poverty, imminent threats of job cuts....I bake to help myself and my coworkers and my friends who all deal with similar issues.
some of you forget what cakes really represent - joy, celebration, love, pleasure - (provided your not bringing a cake to a funeral or to someone who's experienced some sort of loss, but that still is meant to represent some sort of comfort). That comfort does not lessen if it is a cake mix, scratch, made with butter, oil or styrofoam....
If you are lucky enough to do this for a living THEN YOU ARE BLESSED. I'm not in anyway diminishing your stresses - cuz lord knows I know it can be stressful and frustrating.
I just want to see people remember that this whole community is here for suppot and mentorship for people who love to bake. end of story.
SandiOh - I have been around CC for quite some time. (I think almost from its' beginning!) I have always tried to live by the rule "if you can't say something nice, then don't say anything at all". You can even go through and read all of my posts - I do not think you will find any "negative" ones.
CC has always been a supportive and wonderful place to get information for those of us who love to bake and decorate. There (over the years) have always been a few whose posts I haven't cared for, but I just ignore the ones that I feel are not helpful or beneficial and go on. The good thing is they usually don't hang around for too long and then they move on!
So - take the good - ignore the bad - and enjoy the time you have here! The good always outweighs the bad!
CIA - I keep my starters dried, so they last a looonng time! (and I like mine better than the 1800's one, it is "tangier" - maybe because it isn't so old!)
Why does a cake mix taste so much better than made from scratch? I can not seem to find a good scratch recipe. They are always dry. I don't like using a box mix, but the made from scratch recipes just are not tender, and moist.
It's a matter of personal preference. I love scratch cakes. The only one that tends to be dry is white cake, but I'm experimenting with that.
Came across this article that explains why mix cakes will always be perceived as more moist than scratch cakes.
It appears that cake mix cakes should only be compared to other cake mix cakes (brands); and scratch cakes only to other scratch cakes (recipes).
Seems we have been trying to compare apples to oranges.....
(Scroll down just past "Answer")
http://en.allexperts.com/q/Desserts-747/BROWNIES.htm
Tons of CC member contributed scratch cake recipes:
(Includes "moist".)
http://cakecentral.com/cake-decorating-ftopict-440803-.html
Scratch baking site that I really like:
www.joyofbaking.com
Baking and Baking Science:
http://www.bakingandbakingscience.com/Cakes.htm
HTH
Thanks Jan!! You really are a wealth of information, I don't know how you do it!!
Hi everyone,
I just want to chime in here and say that although this subject can get heated pretty quickly we all have to remember we are all on the same team . Personally, the amount of information and tips I get from here is priceless. No matter what opinion another CCer may have it should not be taken personally. The talent and generosity on this site exceeds any negativity.
Keep on Baking and Decorating those delicious/beautiful cakes 
If you are lucky enough to do this for a living THEN YOU ARE BLESSED. I'm not in anyway diminishing your stresses - cuz lord knows I know it can be stressful and frustrating.
I just want to see people remember that this whole community is here for suppot and mentorship for people who love to bake. end of story.
I have to agree with Kathy. While millions of people find box mixes fine, I just would rather not use them. Just a personal preference.
At the risk of categorizing anyone, would anyone agree that there is two large "teams", if you will: the hardcore bakers and the hardcore decorators?
Please don't get me wrong, I know we all strive to make really great products all around. I just think that some of our focuses are different.
Not looking to ruffle any feathers as well, just some good spirited debate
I think you're right...If someone asks you what you do for a living (or a hobby, whichever the case may be) do you say you're a cake decorator or a baker? I say that I'm a baker.
I say I'm a kept woman.
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Drives my MIL nuts!!!
Ha ha ha, then it serves a purpose!
I say I'm a kept woman.
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Drives my MIL nuts!!!
LMAO!!! I'm going to start using that, just for that reason! LOL!!!
I can do both scratch and mix doctored equally. What is the reason people get so upset. Out of this topic! Frustrated!
I have to agree with Kathy. While millions of people find box mixes fine, I just would rather not use them. Just a personal preference.
At the risk of categorizing anyone, would anyone agree that there is two large "teams", if you will: the hardcore bakers and the hardcore decorators?
Please don't get me wrong, I know we all strive to make really great products all around. I just think that some of our focuses are different.
Not looking to ruffle any feathers as well, just some good spirited debate
I think you're right...If someone asks you what you do for a living (or a hobby, whichever the case may be) do you say you're a cake decorator or a baker? I say that I'm a baker.
Me too.....Baker all the way.
K8Memphis is right! There's no extra, harmful chemicals in Bisquik. It's just flour, oil, leavening, sugar, and salt! They just use the scientifc names of everything to throw people off into thinking it's got scary stuff in it.
That's actually the same of box mix too. Contrary to popular belief, box mix is not laced with evil chemical agents put there by mad scientists wanting to give us cancer. But people freak out when they see things like "Xanthan Gum", "Maltodextrin", "Triethyl Citrate", "Acetic Acid", "Artifical Flavor"....
But Xanthan Gum and Maltodextrin are just kinds of sugars. Triethyl Citrate is a citric acid which stablizes egg whites. Acetic Acid is vinegar. Artifical flavor...well, y'all use extracts, right? It's the same thing.
The biggest kicker? Just about every single additive and preservative out there IS natural. But because the companies use their scientific, official names, people assume they are man-made* because, well, we ain't scientists!
* I say man-made because the majority of people associate chemicals with being something not found in nature. The reality is chemicals are natural. If anything, a chemical is as naturally pure as you can get. Everything is made of chemical compounds.
What do you call a food product which is made of malic acid, ascorbic acid, capscicum annum, and water soluable solids? A bell pepper that's been fresh picked from the ground.
What do you call a food product which is made of malic acid, ascorbic acid, capscicum annum, and water soluable solids? A bell pepper that's been fresh picked from the ground.
Love it! I may have to use that as my new signature line.
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