Scratch Made VS Box Mix
I'd like to get some opinions. When I bake, anything, cookies, muffins, banana bread, whatever, I'm totally ANTI-Box mix. If Im going through the trouble to make someone a beautiful cake it just goes totally against my grain to use a box mix. I guess I think they can go to the store and buy it themselves (probably cheaper too) if I was just gonna mix up a box?! I feel like Im cheating somehow. Maybe its the way I was raised? Everything ~ dinner desserts whatever, made from scratch, even grown fresh when possible. I watched my grandma stretch dough across the dining room table while making the BEST APPLE STRUEDEL EVER!!! Maybe that's what it is??
But anyway, is this just my dying opinion? I was looking at some recipes and variations that start with (or at least include) a box mix, then other variables are added (so its only half-scratch). It seems so much easier than scratch-made...in fact maybe thats the problem, too easy? Don't get me wrong, I'm all about easy, but still have this nagging thought of "I'm cheating"..lol
Any other thoughts out there, or is it just me?
Thanks for sharing...maybe you can save me from myself. LOL
Replies to This Discussion
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Permalink Reply by Gretchen Belsome on
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I use box mix. I am scared to do scratch. I feel the box has everything I need in it, so why try to do it myself and it come out wrong. I have printed out all the reciepes with the WASC that was posted. I really want to try some of them. But again I am scared, do you have to use the sour cream? I think putting some of the other stuff in them would be great to doctor them but sour cream?? I really want to make amazing cake inside and out. And when it comes to the brand... I buy what is on sale (name brand) I bought 28 boxes of cake mix in the last week. I bought Pilsbury... it already has the pudding in the mix, I fond it came out really moist and nice.
I think even with box mix it is still homemade since we are mixing the ingredents and not buy premade layers from the store (Sam's Club does sell them). The decorations are done by our own hands.
I have loved reading this thread.... I love that everyone is passionate about the way they do their cake and everyone can express how they feel about what they do and share it with us.... I am scared of changing what I do, but I will take the baby steps to try different things... I bought Cake Flour and baking soda, but not sour cream.
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Permalink Reply by Kathy Kmonk on
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Gretchen, you can't taste the sour cream in the cake. It just makes the cake really moist.
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Permalink Reply by Jeanne on
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Yes... sour cream is a great addition to a cake. I am a scratch baker and most of my recipes have sour cream in them... either that or buttermilk. It aids in moisture and give a cake a great flavor.
=]
Gretchen Belsome said:I use box mix. I am scared to do scratch. I feel the box has everything I need in it, so why try to do it myself and it come out wrong. I have printed out all the reciepes with the WASC that was posted. I really want to try some of them. But again I am scared, do you have to use the sour cream? I think putting some of the other stuff in them would be great to doctor them but sour cream?? I really want to make amazing cake inside and out. And when it comes to the brand... I buy what is on sale (name brand) I bought 28 boxes of cake mix in the last week. I bought Pilsbury... it already has the pudding in the mix, I fond it came out really moist and nice.
I think even with box mix it is still homemade since we are mixing the ingredents and not buy premade layers from the store (Sam's Club does sell them). The decorations are done by our own hands.
I have loved reading this thread.... I love that everyone is passionate about the way they do their cake and everyone can express how they feel about what they do and share it with us.... I am scared of changing what I do, but I will take the baby steps to try different things... I bought Cake Flour and baking soda, but not sour cream.
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Okay next cake, is going to be a doctored up, mix, with sour cream. I will buy it! Thanks... I am scared!!!!!! LOL!!
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Permalink Reply by Jenifer T on
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I actually used Vanilla Yogurt instead of sour cream this last time, thought it'd be nice to punch up the vanilla flavor. :)
Don't be scared - its just a cake - ...after all I messed up the box mix! LOL, nice. Another tasty recipe - in fact the one I usually use - is the Vanilla Butter Cake on the Wilton website, they have some good lookin recipes posted there too.
Have fun!!
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Permalink Reply by ebony bardell on
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My wedding cake was gross. I threw away the anniversary topper, and I dint even remember what it looked like. If my baker was gonna give me a choice I'd puck taste
the reason I decided to make cakes fir my family instead of buying them, is because of the preservatives in the boxes. I live box mix but I'm moving to all natural so that's why I'm making from scratch. I haven't found a s ratch recipe as good ad the box, maybe I'll look here. Bur I've noticed oil is way better than butter. I make as much from scratch as possibe. Right now my dilemma is homemade blue food colored whipped cream from blueberries. Send me a message if u have advice
Jennifer Cintron said:Before I started cake decorating classes, I would NEVER make anything from a box. However, once we started with the once-a-week cake, I had to cave. Having baked several cakes from a box, I realized that they're not too bad - they're not great! - and at least when it comes to chocolate cakes, God knows they are easier!! Still, I prefer, if I am going to eat the cake, or make it for someone I care about, to use a scratch recipe, but in a pinch I will use the boxed mixes. And in terms of cheating, I guess I would ask myself - does my client want a delicious cake, a beautiful cake, or both? Because if it's more about the look than the taste (as I have to imagine SO many wedding cakes are, having eaten enough seriously horrible ones!), then I don't think you're cheating yourself or your client if you use a mix and spend your time on the decoration and details. I agree that it's a personal choice - both your own, and your clients' (assuming you're selling your creations). Happy baking!
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Permalink Reply by Diana on
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Right now, I do the same as you!!! I am focusing on perfecting the design of my cakes and messing around with the different flavor bc and fillings... I'm not very good at making the cake, itself, from scratch (not yet, anyways). Tried it once .... it was NOT GOOD! LOL! Gotta keep working on it though!
Meera said:Hi ladies,
First of all what is WASC? Is this a simple white cake made from scratch?
And my opinions on the box vs. scratch. Well i'm new at cake decorating so right now i'm trying to focus more on my designs and playing with fondant, so i admit i use boxed mixes. And always Betty Crocker, it is by far the best cake mix!!! But slowly I will start making from scratch, i will have to just experiment!! I dont feel it really as cheating if i use the boxed mix for my cakes because the buttercream and fondant is still made from scratch!! So it's like a 1/2 1/2 :) hehe..
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WHITE ALMOND SOUR CREAM. The recipe is on here under FORUMS>recipes.
I admit, I don't love the almond, so I use all vanilla. And I've used Betty Crocker once and Pillbury this last time. To me the Pillsbury taste less like a box. So pick whatever you like. :)
Diana said:Right now, I do the same as you!!! I am focusing on perfecting the design of my cakes and messing around with the different flavor bc and fillings... I'm not very good at making the cake, itself, from scratch (not yet, anyways). Tried it once .... it was NOT GOOD! LOL! Gotta keep working on it though!
Meera said:Hi ladies,
First of all what is WASC? Is this a simple white cake made from scratch?
And my opinions on the box vs. scratch. Well i'm new at cake decorating so right now i'm trying to focus more on my designs and playing with fondant, so i admit i use boxed mixes. And always Betty Crocker, it is by far the best cake mix!!! But slowly I will start making from scratch, i will have to just experiment!! I dont feel it really as cheating if i use the boxed mix for my cakes because the buttercream and fondant is still made from scratch!! So it's like a 1/2 1/2 :) hehe..
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I am TOTALLY in the same boat as you!!! I'm too chicken to make the cake from scratch! I tried once and it was terrible! Way too dry! LOL! I'm still working on perfecting the design part of my cakes, but making my cakes from scratch will be one of my next steps! I figure, I'm already spending HOURS in the kitchen, so why not cheat a little :0) with a box mix! I do feel bad, though...
Gretchen Belsome said:I use box mix. I am scared to do scratch. I feel the box has everything I need in it, so why try to do it myself and it come out wrong. I have printed out all the reciepes with the WASC that was posted. I really want to try some of them. But again I am scared, do you have to use the sour cream? I think putting some of the other stuff in them would be great to doctor them but sour cream?? I really want to make amazing cake inside and out. And when it comes to the brand... I buy what is on sale (name brand) I bought 28 boxes of cake mix in the last week. I bought Pilsbury... it already has the pudding in the mix, I fond it came out really moist and nice.
I think even with box mix it is still homemade since we are mixing the ingredents and not buy premade layers from the store (Sam's Club does sell them). The decorations are done by our own hands.
I have loved reading this thread.... I love that everyone is passionate about the way they do their cake and everyone can express how they feel about what they do and share it with us.... I am scared of changing what I do, but I will take the baby steps to try different things... I bought Cake Flour and baking soda, but not sour cream.
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Please let me know on the mozzarella - now THAT is something I would love to try!!! :)
Jenifer said:Yes I can taste it too, but I didn't want to appear overly critical. :o)
Jeanne said:I'm with you... I don't care for the WASC cake. Did you taste it? I can taste the mix in it. I know some people love it and that is great (different strokes for different folks and all), but it's not for me. But I am like you. I make most things from scratch. Hell... I made the ricotta cheese that went on the sausage, ricotta and green pepper pizza I made for dinner tonight (dough from scratch too). Nothing wrong with grabbing the dough and cheese from the grocery store, but I love making it and it goes to show how much I like for the things we eat to come from me. I am experimenting with making mozarella cheese too. If I had a recipe that called for cream of mushroom soup and I used the can of Campbell's then I wouldn't call it made from scratch... not at all. Homemade? Yes, but not from scratch. I would have to make that mushroom base.
Now, I don't think because I bake from scratch that makes me better than anyone else, but if you polled random people off the street and asked them if you baked a cake that started with a cake mix would you consider that to be made from scratch... most would say no. I'm not saying one is the high road and one is the low road, but there is a difference. I could personally care less what anyone does in their kitchens. You have to do what works and feels right for you, and if you rock the cake mix (be it straight up or doctored) then that is more than fine. At the end of the day, our customers (or families and friends) want a delicious homemade cake, and mix or scratch that is what we all are selling.
Jenifer said:Well I bit the bullet and baked a 6 layer (3 tier) cake today using the WASC with a box mix. I HATE IT! I had to re-bake 3 of the layers because they fell in the center. That never happens (ok maybe once) with the scratch made, so whats up with the so-called "stability"?!?! I'm so annoyed - can you tell?!?! I do LOVE how much quicker I can put it together, and cheaper obviously, but that's about it. I'm going to adjust my prices maybe, and stick with the 2 lbs of butter-made- from- scratch-with- no-"help"-from-a-box-cake !
But thanks for all the tips and comments, at least I tried and don't have to wonder anymore. :)
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I will... I found a great local source for raw milk so I am thrilled. I make ricotta all the time.. it's so simple to do. I can't wait to jump in a try something a little more challenging. =]
Jenifer said:Please let me know on the mozzarella - now THAT is something I would love to try!!! :)
Jenifer said:Yes I can taste it too, but I didn't want to appear overly critical. :o)
Jeanne said:I'm with you... I don't care for the WASC cake. Did you taste it? I can taste the mix in it. I know some people love it and that is great (different strokes for different folks and all), but it's not for me. But I am like you. I make most things from scratch. Hell... I made the ricotta cheese that went on the sausage, ricotta and green pepper pizza I made for dinner tonight (dough from scratch too). Nothing wrong with grabbing the dough and cheese from the grocery store, but I love making it and it goes to show how much I like for the things we eat to come from me. I am experimenting with making mozarella cheese too. If I had a recipe that called for cream of mushroom soup and I used the can of Campbell's then I wouldn't call it made from scratch... not at all. Homemade? Yes, but not from scratch. I would have to make that mushroom base.
Now, I don't think because I bake from scratch that makes me better than anyone else, but if you polled random people off the street and asked them if you baked a cake that started with a cake mix would you consider that to be made from scratch... most would say no. I'm not saying one is the high road and one is the low road, but there is a difference. I could personally care less what anyone does in their kitchens. You have to do what works and feels right for you, and if you rock the cake mix (be it straight up or doctored) then that is more than fine. At the end of the day, our customers (or families and friends) want a delicious homemade cake, and mix or scratch that is what we all are selling.
Jenifer said:Well I bit the bullet and baked a 6 layer (3 tier) cake today using the WASC with a box mix. I HATE IT! I had to re-bake 3 of the layers because they fell in the center. That never happens (ok maybe once) with the scratch made, so whats up with the so-called "stability"?!?! I'm so annoyed - can you tell?!?! I do LOVE how much quicker I can put it together, and cheaper obviously, but that's about it. I'm going to adjust my prices maybe, and stick with the 2 lbs of butter-made- from- scratch-with- no-"help"-from-a-box-cake !
But thanks for all the tips and comments, at least I tried and don't have to wonder anymore. :)
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