This really bothers me. It has an unpleasant alcohol kind of smell to it. The last cake I made was a BC french vanilla. I added the normal ingredients that it called for and added a box of dream whip and an extra egg. It's quite tasty those first few days...Anybody else experience this or know what causes it?
I suspect that it's because it's so moist, but my chocolate cake is just as moist and doesn't go funky.
Any thoughts are appreciated. Thanks 
Get a scratch recipe you love! It may take a little longer, but tastes better. I love boxed mixes for a quick thing, but when I started selling my cakes, I stopped using them.
I actually supply cupcakes for a local bridal shop every week. I basically make my own mix with all the dry ingredients. I put it in Ziploc bags and put a sticker with the wet ingredients that have to be added.
Make it from scratch. Than you can be sure that there isn't any crap in your cakes that could cause such a smell. Remember, you get what you pay for. You pay for chemical filled crap, that is what you will be left with.
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Original message sent by Cakepro
I know exactly what you are talking about and it's so gross. Only white WASC does this.
Quote:
Get a scratch recipe you love! It may take a little longer, but tastes better. I love boxed mixes for a quick thing, but when I started selling my cakes, I stopped using them.
I actually supply cupcakes for a local bridal shop every week. I basically make my own mix with all the dry ingredients. I put it in Ziploc bags and put a sticker with the wet ingredients that have to be added.
This is such a great idea, I wish I would have thought of it sooner! I use my basic yellow batter the most, followed by my chocolate. This would be great to just throw everything together instead of getting everything out when you need it.
...but I have not had any complaints or issues. Just compliments and repeat customers. Quote:
This is such a great idea, I wish I would have thought of it sooner! I use my basic yellow batter the most, followed by my chocolate. This would be great to just throw everything together instead of getting everything out when you need it.
Glad I could help! I just have them filed away in my cake supply closet ready to go! Be sure you put a date on them though. I would toss them and make new after 3 months or so if you haven't used them. Just to be sure your ingredients are fresh and the baking soda and baking powder still activate correctly. I just go through so many of them I don't really worry about it.
AYou don't know funky til you step in my teenage son's room.
And back on topic, I agree with the suggestions to bake from scratch. I can tolerate a mix for chocolate (if I gotta), but white box mix tastes icky to me from day 1.
It would be nice if some people weren't so bent on a pure white food. The taste & smell of clear uncolored artificial Vanilla Extract is unpleasant IMO. Don't know if that's what messes with the cake mix.
I'll happily take the coloring from a real rich aromatic true Vanilla extract. Off white cake & off white SMBC just tickles my tastbuds with heavenly taste & aroma.
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