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21. Adam, 22. I have made cakes from scratch and cakes from a box and I have had success with both. I do usually add to a boxed mix especially if it's chocolate. My grandmother was an excellet cook and baker and she used to make scratch cakes and box cakes. I think box cakes tend to be more moist (at least to me). I have had disappointing scratch cakes from bakeries but I've also had excellent ones. Either way, I never use canned frosting on my cakes because no matter how I try to improve on those, they still taste like Crisco and sugar. I think I'll have to get the Cake Doctor books. I also want to try some of the cookie recipes made with cake mixes. 23. Pat, do you use real mayo or Miracle Whip (I only buy real Mayo)? I have heard of using apple sauce in lieu of oil but I have not tried it. Thanks! 24. NOBODY MENTIONED ADDIND MILK AND MAYBE AN ADDITIONEL EGG IT MAKES A WORLD OF DIFFERENCE. I MADE OUR DAUGHTER'S WEDDING CAKE AND MOST GUESTS TOOK ANOTHER PIECE NOT TO PUT UNDER THEIR PILLOW BUT TO EAT....SO PLEASE KEEP USING CAKE MIXES THEY CAN BE AS GOOD AS HE BAKER..... 25. One of our local mom/pop bakeries makes "to die for" yellow cake. The bakery was begun about 22 years ago by two older ladies. I once heard a speculation that the recipe contains "a lot" of sour cream and I seem to detect a bit of coconut flavor or something beyond butter. It is moist and rich and no one cares if there is icing on it. This cake is sure to disappear at any gathering. Any speculation on the "special ingredients?" I have all the Cake Doctor books and there is no comparison. 26. Why are we comparing mixes to what's in the bakery? Why not actual homemade, from scratch cakes? When I, and other family members and friends, make them they're delicious. 27. I agree with Kay (post #13). I always use Duncan Hines for all the cakes I make and decorate. People always tell me that my cakes taste better than any bakery cakes. 28. I agree with you, Ethel. If you practice making a from-scratch cake a couple of times, you'll find it as fast and easy as using a mix. Also, the Cake Doctor comes through every time with all those wonderful recipes! The difference between a cake mix and a from scratch cake is like the difference between a cubic zirconia and a diamond. There's none of that artificial taste, only thing is it has no preservatives so you can't have it hanging around all week. A cake mix is OK for kids, they eat anything sweet and it's all good, but do check out the Cake Doctor book from the library, you'll be amazed what a few extra ingredients can do for a mix. 29. I PREPARE THE MIX ACCORDING TO THE DIRECTIONS...THE MAYO AND APPLESAUCE ARE ADDED. I DO NOT OMIT THE OIL. 30. roberta from post number 14 pleasesend recipes...... 31. DOESNT ADD TO THE BAKE TIME... 32. I ALWAYS ADD CARNATION MILK INSTEAD OF WATER TO MY CAKE MIXES. AND ALWAYS HAVE GREAT RESULTS!!! 33. We are big yellow cake eaters in our house. I almost exclusively use the Betty Crocker Butter or Golden Yellow cake mixes. I use melted butter instead of oil & skim milk instead of water-makes it taste more like homemade. Love the Cake Mix Doctor though most of her recipes in call for cake mix w/out pudding. No such thing. My book is the original (at least 5-7 years old). Has she updated? 34. I love the Duncan Hines white cake mix and I add a tablespoon of almond extract to it and it is heavenly. I think cake mixes stay fresher longer than homemade cakes-they dont dry out as fast. 35. to Cath - wonder what liqueurs she uses in white icing? Loved the ideas she shared for the chocolate. 36. I do a good number of cakes professionally. While my cheesecakes and specialty cakes are exclusively from scratch, almost all of my decorated cakes start w/ a box. I like Betty Crocker for taste/texture. Her German Chocolate + 1 tsp. almond extract seems to hit the mark w/ all my chocolate lovers (kids to brides). I really like her French Vanilla + 1 tsp. clear vanilla and 1 tsp. clear butter flavor for my more traditional wedding and white/yellow cake customers (I use her Golden Vanilla if I can't find the French). 37. Because of allergies to dairy products, I only buy DUNCAN HINES. I'm able to use soy milk and Beside that, I love the flavor and texture of their chocolate mixes. 38. I do both when baking, homemade and box mixes and appreciate the info about the most flavorful. But have a question for those who make homemade. My mom had a recipe for a very moist, spicy cake with raisins. She called it Poorman's Cake cause it requires no frosting and even a poor man could afford it. No one in my family has her recipe and I have searched everywhere. Does anyone have one they think is the same? I know it calls for 1 box of raisins, boiled in water, various spices (nutmeg, cinnamon, allspice) and 1 cup of oil. When it was baked it was a deep dark brown color and so very moist. It was soooo good. You could cut a piece and wrap it for lunchboxes too since it held up real good too and didn't crumble apart. Please email me if you have anything close at BobbieHGP@aol.com 39. I bake quite a few cakes during the year. Some I only make from scratch, pound cake and German Chocolate. But for my kids birthdays, I use a box mix. I usually add a box of pudding mix to match the flavor and 4 eggs. The amount of oil stays the same. One secret I have found is Happy Home vanilla flavoring, it makes a big difference! 40. I always, always use Duncan Hines mixes. Yes, the chocolate, spice, yellow and pineapple varieties are very good. A little extra oil gives great results - especially if adding extract flavorings and/or extra spices. Try adding 1/2 cup each of chopped nuts, pineapple chunks, dried cranberries and coconut to the spice cake mix - REALLY GOOD. Also, orange zest and 1 tsp. orange extract to chocolate (devils food or any choc. type) mix and also in Bakers Choc. 1 bowl choc. frosting recipe IS OUT OF THIS WORLD!! |
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