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Original message sent by MimiFix
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Original message sent by ivenusca
Pleeeaaaase. You think you are better people because you are making a cake from scratch instead of the box mix. You are not. Your mom made it from a box! Some people make it from a box, some people make it from scratch. It's the same **** made of flower and sugar. Chemicals or or not, cake is bad for you. Smart people make it from a box, because it's easier. If you have no life, knock yourselves out, and make it from scratch. You want to believe you are better than the rest of the millions of others, but you are not. Same thing. Get over yourselves. This discussion is useless. Get a life.
Pleeeeeease you are trying to say you're better because you bake from a box, which, fyi, my mother never did. Actually she never baked a cake in her life, but my dear grandmother took the utmost pride in baking me a beautiful cake from scratch for my birthday every year, a skill she was glad to pass on to me.
Although I've lived in the US for almost 7 years and will become an American myself next year, I have to say that the state of food in this country is shocking. The jokes people make outside of this country about how fake our food is are almost all true sadly. Most people here probably did grow up eating box cake, but that doesn't mean they can't appreciate a well made scratch cake.
That makes me cringe! I can't stand the thought of "love" in a cake. SO unsanitary! You may as well tell me you spit in it. It is the exact same shudder goes through me.
And I would love burned french cut green beans from a can, S**t on a shingle, burned on the outside- raw on the inside meatloaf patties, runny scrambled eggs with brown spots, flat greasy pancakes, boiled okra (gritty and slimy), and stuffed green peppers. And half cooked rice that still manages to be gummy!
BTW, our fish sticks were finger shaped, with tons of the gross looking brown and silver parts inside...
Wow Anna...how do you burn canned green beans? lol And those meatloaf patties were not raw. We fancy folks call that medium rare...lol. I was not talking about fish sticks. Those we baked in the oven until they were rock hard. These fish are triangle shaped like Long John Silvers fish. Basically fish sticks on steroids.
It seems to me everyone here that bakes from scratch is saying to each their own. Not sure why someone is throwing a sh#t fit
Ask my mom! And she would make chicken tenders soaked in raspberry dressing from Amway. They were grey and tasteless. With raspberry pips all over them. Before that, they would be baked until every drop of moisture was evaporated out of them, and the ends turned clear. Our fish sticks were hard as a rock, too! The fluffy white would be dehydrated and gone, and the breading would be hollow with just the brown and silver parts of the fish left. The woman cannot cook! (It is no wonder why I was so thin growing up, and became fat on my own cooking!)
I know, right? I do that when I am on my mobile, as well! It is nice to be on the computer right now!
Pleeeaaaase. You think you are better people because you are making a cake from scratch instead of the box mix. You are not. Your mom made it from a box! Some people make it from a box, some people make it from scratch. It's the same **** made of flower and sugar. Chemicals or or not, cake is bad for you. Smart people make it from a box, because it's easier. If you have no life, knock yourselves out, and make it from scratch. You want to believe you are better than the rest of the millions of others, but you are not. Same thing. Get over yourselves. This discussion is useless. Get a life.
Pleeeeeease you are trying to say you're better because you bake from a box, which, fyi, my mother never did. Actually she never baked a cake in her life, but my dear grandmother took the utmost pride in baking me a beautiful cake from scratch for my birthday every year, a skill she was glad to pass on to me.
Although I've lived in the US for almost 7 years and will become an American myself next year, I have to say that the state of food in this country is shocking. The jokes people make outside of this country about how fake our food is are almost all true sadly. Most people here probably did grow up eating box cake, but that doesn't mean they can't appreciate a well made scratch cake.
That's the thing. I don't make one "well". Mine taste like flour. And even last Thursday, at a funeral luncheon, I was told wedding cake was always prettier than it tasted, and was always dry. The whole table of 8 agreed. (The young lady was marrying a day later and chose a "pot luck" dessert table (TACKY! to ask people to bring a dessert to your wedding imho) Mine certainly aren't, and you have to be a complete screw-up to make a dry mix, lol. Those dry wedding cakes are coming from somewhere!! I suspect at least 1-2-3 in 10 of us make a dry cake, according to the odds, in my own wedding cake eating experiences. I have been to dozens of weddings, and have have good cake at about 6 of them, and of the 6, 5 of them were my cake being served.
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Original message sent by cakefat
Just curious- is it actually possible mess up a mix cake (by baking it correctly/following instructions)? Not doctored or anything but straight from the box? Are they ever dry?
Pleeeaaaase. You think you are better people because you are making a cake from scratch instead of the box mix. You are not. Your mom made it from a box! Some people make it from a box, some people make it from scratch. It's the same **** made of flower and sugar. Chemicals or or not, cake is bad for you. Smart people make it from a box, because it's easier. If you have no life, knock yourselves out, and make it from scratch. You want to believe you are better than the rest of the millions of others, but you are not. Same thing. Get over yourselves. This discussion is useless. Get a life.
It is so funny what people get upset about. You are being overly sensitive. No one knocked your precious box cakes. I have a life. A very happy and full one, but I prefer to make scratch. That way I know my ingredients and I can make my own choices. I worked hard to find good recipes that worked, s yes I am proud of my cakes.
That makes me cringe! I can't stand the thought of "love" in a cake. SO unsanitary! You may as well tell me you spit in it. It is the exact same shudder goes through me.
Ask my mom! And she would make chicken tenders soaked in raspberry dressing from Amway. They were grey and tasteless. With raspberry pips all over them. Before that, they would be baked until every drop of moisture was evaporated out of them, and the ends turned clear. Our fish sticks were hard as a rock, too! The fluffy white would be dehydrated and gone, and the breading would be hollow with just the brown and silver parts of the fish left. The woman cannot cook! (It is no wonder why I was so thin growing up, and became fat on my own cooking!)
I know, right? I do that when I am on my mobile, as well! It is nice to be on the computer right now!
I almost spit out my water at the screen!! You guys are hilarious.
AHi there, I have been following this thread with interest. I am from the UK and have always baked 'from scratch'. In fact I didn't even know there was such a thing as box mix or the term 'from scratch' until I joined CC! My Nanna was a pastry chef, my cousin is a head chef and my Mum and two aunts are keen bakers and decorators, so I guess the skills have just been handed down and maybe this is the reason I've not been exposed to the concept of using box mix? But all of my friends bake from scratch too so it could be a UK thing.
I'd like to ask a question about box mix. What is it about box mix that makes it quicker to do? I've done some googling and it seems you still have to add extra ingredients to it - is that right? It only takes me a few minutes to weigh out my ingredients when I make a cake, so I'm wondering where the time saving comes in?
This is a genuine question, I've never tried box mix so can't pass comment on whether that or scratch tastes best. Thank you :)
Hi there, I have been following this thread with interest. I am from the UK and have always baked 'from scratch'. In fact I didn't even know there was such a thing as box mix or the term 'from scratch' until I joined CC!
My Nanna was a pastry chef, my cousin is a head chef and my Mum and two aunts are keen bakers and decorators, so I guess the skills have just been handed down and maybe this is the reason I've not been exposed to the concept of using box mix? But all of my friends bake from scratch too so it could be a UK thing.
I'd like to ask a question about box mix. What is it about box mix that makes it quicker to do? I've done some googling and it seems you still have to add extra ingredients to it - is that right? It only takes me a few minutes to weigh out my ingredients when I make a cake, so I'm wondering where the time saving comes in?
This is a genuine question, I've never tried box mix so can't pass comment on whether that or scratch tastes best. Thank you
If you have been doing it a while, or know your recipe, there isn't much difference between the timing of the two. You do still have to add ingredients. Milk or water, eggs, and butter or oil. I think the big thing for most people, maybe I am wrong but this was it for me, is that it is more consistent. I used boxed until I found good scratch recipes that worked. There are so many horrible scratch recipes online and in cookbooks. If you come from a long line of scratch bakers, I guess most would probably either have recipes to pull from or would have an easier time weeding out the bad ones.
AThe time to measure out your dry ingredients (sifting maybe?)and then the time to do a mixing method as opposed to the straight mixing method is the difference
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Original message sent by lindseyjhills
Hi there, I have been following this thread with interest. I am from the UK and have always baked 'from scratch'. In fact I didn't even know there was such a thing as box mix or the term 'from scratch' until I joined CC! My Nanna was a pastry chef, my cousin is a head chef and my Mum and two aunts are keen bakers and decorators, so I guess the skills have just been handed down and maybe this is the reason I've not been exposed to the concept of using box mix? But all of my friends bake from scratch too so it could be a UK thing.
I'd like to ask a question about box mix. What is it about box mix that makes it quicker to do? I've done some googling and it seems you still have to add extra ingredients to it - is that right? It only takes me a few minutes to weigh out my ingredients when I make a cake, so I'm wondering where the time saving comes in?
This is a genuine question, I've never tried box mix so can't pass comment on whether that or scratch tastes best. Thank you :)
Basically you take the box mix, and add the water, oil and eggs and mix for 2 minutes then bake. The cake comes out pretty consistently in terms of taste, texture and appearance every time, because they add some chemical components to ensure that.
It's purely an American phenomenon, I don't know what it is about cake making that causes American bakers so much distress, maybe it's the vast variations in climate that we have here. A recipe written for a Florida kitchen really might not work too well in an Arizona one I guess.
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Original message sent by Annabakescakes
That's the thing. I don't make one "well". Mine taste like flour. And even last Thursday, at a funeral luncheon, I was told wedding cake was always prettier than it tasted, and was always dry. The whole table of 8 agreed. (The young lady was marrying a day later and chose a "pot luck" dessert table (TACKY! to ask people to bring a dessert to your wedding imho) Mine certainly aren't, and you have to be a complete screw-up to make a dry mix, lol. Those dry wedding cakes are coming from somewhere!! I suspect at least 1-2-3 in 10 of us make a dry cake, according to the odds, in my own wedding cake eating experiences. I have been to dozens of weddings, and have have good cake at about 6 of them, and of the 6, 5 of them were my cake being served.
That doesn't mean you wouldn't like to eat a well made scratch cake though, just because you can't make one and haven't eaten one yet. Next time you're in town swing by and I'll hook you up :-D.
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Original message sent by bct806
If you have been doing it a while, or know your recipe, there isn't much difference between the timing of the two. You do still have to add ingredients. Milk or water, eggs, and butter or oil. I think the big thing for most people, maybe I am wrong but this was it for me, is that it is more consistent. I used boxed until I found good scratch recipes that worked. There are so many horrible scratch recipes online and in cookbooks. If you come from a long line of scratch bakers, I guess most would probably either have recipes to pull from or would have an easier time weeding out the bad ones.
Ah I see, so it's more about consistency than saving time. OK that makes sense, thank you (it was the 'not having a life' comment that threw me, I assumed they meant box mix took less time).
You're right, about 50% of my recipes are ones that have been passed down through the family, so I suppose I'm very lucky! The others are ones I've experimented with or invented myself. Testing and coming up with new recipes is part of the fun for me. I'm a bit of an oddball in that I love the science side as well as the artistic side. :)
OK , in my defense...I have always stated that I use box mixes and that my costumer know this from the start and they are happy with the result...this does not mean I do not bake from scratch though...my daughter and I have "bake nights" on Mondays and everything we do is from scratch...last week our recipe was great, this pass Monday we did a batter divided it into fourth and each 1/4 amount of batter was done with different variations of flavors..at the end of the day we decided we did not like any of it. So we will not be using this last recipe we came up with. ..yes I use box but my daughter is learning to bake from scratch...next week we will be baking a cake that will use coconut. So please do not assume that because I use a box mixed doesn't mean I am not "baking". I always say it goes in the oven it's baking.
I was raised on cakes grandma made with a handful of this and a pinch of that. So I know what scratch cakes taste like vs box. I haven't liked the taste of box mix unless I only want something sweet while we're watching TV or cupcakes for the kidlet--until I came here and discovered the WASC cake. The taste of the ultimate wedding/birthday cake. Love it!!! I generally am baking a Hummingbird, Carrot, Italian Cream cake and there is not a box cake for those (except the Carrot and it's nasty). -
Trolls have been banned, keep it civil or the thread gets deleted.
I was raised on cakes grandma made with a handful of this and a pinch of that. So I know what scratch cakes taste like vs box. I haven't liked the taste of box mix unless I only want something sweet while we're watching TV or cupcakes for the kidlet--until I came here and discovered the WASC cake. The taste of the ultimate wedding/birthday cake. Love it!!! I generally am baking a Hummingbird, Carrot, Italian Cream cake and there is not a box cake for those (except the Carrot and it's nasty). -
Oh my goodness. Humming Bird cake is one that I have not been able to get just right. I have tried changing my recipe and I am still not satisfied. That is the cake my daughter and I will be trying two weeks from now. Italian Cream has also not been my favorite to make because this one too is not up to par as far as flavor goes ( if you notice in my previous post I mentioned coconut, Italian Cream Cake is on the menu for our next bake night ). But we will keep trying until we get it right. And I too found the WASC recipe here but I have only used it once ( I introduced my daughter to it and she loved it). So I will be using the WASC recipe for her birthday cake.
AI love the sound of bake night lol and testing recipes. You have any rooms for rent? :p
Just googled Italian Cream Cake because I've never heard of it, does anyone know why it's called that? It doesn't sound very Italian!
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Original message sent by kikiandkyle
Just googled Italian Cream Cake because I've never heard of it, does anyone know why it's called that? It doesn't sound very Italian!
Ah I see, so it's more about consistency than saving time. OK that makes sense, thank you (it was the 'not having a life' comment that threw me, I assumed they meant box mix took less time).
You're right, about 50% of my recipes are ones that have been passed down through the family, so I suppose I'm very lucky! The others are ones I've experimented with or invented myself. Testing and coming up with new recipes is part of the fun for me. I'm a bit of an oddball in that I love the science side as well as the artistic side.
Not really sure what they meant by that. Not odd at all though. I do the same thing. Have you ever heard of Daring Kitchen? I haven't had time to participate recently but it is a great site. Totally free. They give you challenges every month. There is a Daring Bakers and a Daring Cooks. I participate in it. You may want to look into it. I can send you a link if you want. Sometimes they give me things I haven't heard of and wouldn't have made on my own.
me and my bff do our own little daring bakers thing. it's been fun only a few recipes so far. we call it the hunger games, lol.
AI keep meaning to sign up for daring bakers, thanks for the reminder!
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Original message sent by bct806
Not really sure what they meant by that. Not odd at all though. I do the same thing. Have you ever heard of Daring Kitchen? I haven't had time to participate recently but it is a great site. Totally free. They give you challenges every month. There is a Daring Bakers and a Daring Cooks. I participate in it. You may want to look into it. I can send you a link if you want. Sometimes they give me things I haven't heard of and wouldn't have made on my own.
No never heard of it, sounds like fun! I'll google it thank you :)
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