Converting Box + Recipe To Scratch?

Baking By fsinger84 Updated 21 Feb 2012 , 8:09am by scp1127

fsinger84 Cake Central Cake Decorator Profile
fsinger84 Posted 2 Feb 2012 , 8:10pm
post #1 of 6

Right now I use the below recipe. I LOVE it but I am going to be selling at the farmers market this summer and we are required to list all our ingredients. I am praying the HD wont make me use labels since I will be using a commercial kitchen instead of baking out of my home so I don't have to redo all of my recipes. I don't think people would be happy seeing the box list of ingredients (even though that is what my customers like out of the commercial kitchen). Does anyone have a recipe similar to the one below but from a scratch recipe?

I need a recipe that I can make cupcakes out of and just add different liquids to to get many flavors. I can't afford to have a different recipe for every cupcake flavor. I also need a recipe that I can freeze well. I have tried the Martha and Hersheys chocolate cupcakes and they were all to dry. I would appreciate any help with chocolate, red velvet or vanilla recipe.


Dry Ingredients   
Cake mix  One box
Instant pudding One box
Wet Ingredients  
Eggs 3
Sour cream 1c
Oil 1/2c
Milk 1/2c

5 replies
CreativeCakesbyMichelle Cake Central Cake Decorator Profile
CreativeCakesbyMichelle Posted 3 Feb 2012 , 4:25am
post #2 of 6

This is the recipe I always use for yellow/vanilla cake:
I always use 4 eggs instead of the 8 yolks and it comes out great every time. I've also added lemon extract to it to make lemon cake and added cocoa powder to part of it to make a marbled cake. Everyone always loves it.

Here's the recipe I use for chocolate cake:
I always add more chocolate to it, like 6-8 ounces, to make it extra chocolatey. My boyfriend will start eating it before I can even think about getting it frosted lol.

I can't help too much with the red velvet. I've only made it once and I managed to burn the bottoms of the cakes. Overcooking it dried it out a bit but I froze the cake and ate it like a month or two later and it was still pretty good so it would probably be even better baked correctly. I think I used the recipe on but I'm not positive.

I'd also like to know how to convert the doctored mix recipes to use with a scratch base. I've looked at the macsmom list of flavors but I don't use box mixes very much so I haven't tried any of them.

happigolucki35 Cake Central Cake Decorator Profile
happigolucki35 Posted 20 Feb 2012 , 8:29pm
post #3 of 6

It's not necessary to list all the ingredients on the box just list the main ones, flour etc...

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chelleb1974 Posted 20 Feb 2012 , 8:49pm
post #4 of 6
Originally Posted by happigolucki35

It's not necessary to list all the ingredients on the box just list the main ones, flour etc...

I have to respectfully disagree with this statement. I'm first going to say, I'm not knocking starting with a box mix (I do the same thing), however, if I were buying something at a farmer's market, and looked at the ingredients and saw 'flour, sugar, eggs, ' etc.... and no mention of box mix or preservatives, I would assume it was made from scratch. If I later learned it wasn't, I would be upset and would most likely not buy from that person again since the packaging did not have all of the ingredients in it. When I buy something, I want to know what's in it so I can make an informed decision about what I'm going to eat.

There is also the issue of potential food allergies to consider too. Many box mixes (possibly all, not sure) contain soybean oil. If someone is allergic to soy, and buys this mix that only lists 'flour, sugar, eggs,' etc...and consumes it and has an allergic reaction they could become quite ill (at best) or die from it (at worst).

I don't know all that much about labeling laws, but is it possible you could list "commerical cake mix" on the label? I just think consumers should be fully aware of what is in the product they are buying.


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cheatize Posted 21 Feb 2012 , 12:25am
post #5 of 6

In Ohio, you must list ALL ingredients, in order of weight/amount.

I like Martha Stewart's red velvet recipe but you'll have to make sure you use grease proof liners.

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scp1127 Posted 21 Feb 2012 , 8:09am
post #6 of 6

I agree with chelle. People can tell a box mix by the chemical aftertaste. If I was sold a box mix touted as scratch, I would complain to the farmers market owners and possibly report to the local HD.

I have nothing against a box mix but O have plenty against someone taking away my right to know what I'm eating and what I feed my family.

Unpackaged foods are one of the few products that don't have to have a label created by an approved lab. But this issue does not give the baker license to lie. I'm also sure there are legal sanctions for falsifying a food label.

So please think twice before you lie to patrons at a farmers market, who bypass convenience for a more natural product.

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