I love that. I sure did taste test other box mix recipes, including the gluten free one. That post will go live tomorrow. It would be super interesting to do this experiment with a chocolate cake too!
I have pretty good success with chocolate cakes, and a kid with food allergies, so I stick to scratch chocolate cakes. For people who want to know exactly what is in their food allergy sensitive folks for example they may prefer making their own from scratch. You make lovely cakes and treats, ignore the mean folks. Hi Rachel! I totally agree — I think I want to try chocolate or red velvet next. Cake mixes have come a long way. And yes — food allergies, totally do what is needed always!
The debate btwn box — vs — scratch will go on til the end of time. Hi Mimi! Bake what makes you happy :. Happy baking everyone! First of all, I completely agree with yours and your neighbors results! I decorate and sell cakes here in Utah and use your recipes all the time! I am much better at the decorating part than the baking part… first, they are consistent! I never wonder whether they will turn out right. Every time I use your recipes I get rave reviews! Thank you for creating wonderful and consistent recipes!
McKenzie — I love this!! Thanks so much for trusting me to share these recipes with you! You go, girl! I will never understand the need some people seem to have to trash people online. Thanks for all your positivity and delicious cake recipes.
You keep doing you! Thank you so much for this! Thank you!! They have cared more about the decorations and toppings and flavor than to ask me if I make the cake itself from scratch or from a box. I love this!!!! It makes me feel better about some of the choices I make. I always bake from scratch unless its a birthday cake for bigger audience. I tried to bake a birthday cake from scratch this year, a bigger cake and it was way below my box mix I use Betty Crocker.
Never tried doctored mix, will definitely have a go. Thanks for doing the research. Mandy, you are awesome! Hi Holly! Thank you so so much. Yes, chocolate next for sure. I have made several cakes for birthdays and anniversaries and people care more about the cake decoration and toppings.
I mean, they care about the flavor too — but the doctored up cake tastes perfectly good. Mandy I love your doctored cake recipes and you! I love that you wanted to see for yourself what worked for you and are encouraging other bakers to do what works for them. No hate just love! You are a shining light on social media and you give so many bakers the confidence to make incrediable cakes.
Hi Lisa! Thanks so much! All love — just showing what I found in my kitchen and challenging others to do the same! Even though I run them through a sifter with some flour helps spread them around if there is any tiny lump, my kid will get it and make a sour face. I enjoy the challenge of finding a good scratch recipe, but the consistent results from mixes are nothing to sneer at.
I love that idea. Thank you so much for your comments about this! Thank you so much for sharing this. I also use a doctored cake mix from a box, and get nothing but rave reviews from every person that eats it. I started cakes just for my family, but have grown into a small business.
I loved reading your results. That being said a cake baked with love is a cake baked with love regardless of the method. I love that your recipes have opened up the joys of baking to so many who otherwise would have been too intimidated to try.
The cake is perfection. The frosting and caramel are delicious but sooo much work. I use coffee instead of hot water. Tender, moist, consistent crumb with deep dark chocolate flavor. I totally agree — love is the most important ingredient in any cake :. I definitely will repeat the test with Chocolate cake! So for me, measuring scratch ingredients is too tedious for me and love your book and the doctored recipes. Only comment I get from family is they feel the doctored cakes can be a bit too sweet for their taste, especially after I coat it in buttercream.
Ps- your purpose in this life is beautiful, keep baking and sharing your knowledge. This makes me so happy! However, the buttercream we can definitely work on. I remember finding your instagram and seeing your gorgeous cakes and being like oh man I got to try these! I gave one of your recipes a go and I was convinced! Thank you for always sharing them! I make all my cakes from scratch- besides your doctored white cake.
I used to turn up my nose to box mix, refused to doctor one and was determined to make a perfect scratch cake. I tried a dozen recipes before finding yours and it is absolutely THE best white cake. My friends and family request it for every birthday! I used to use your doctored cake recipes, and looooved them.
I recently got an autoimmune disease though, so I avoid preservatives and colorings and artificial flavors as a result. I do miss the simplicity, measuring flour without a weight is such a pain. I figure i could buy a fancy organic cake mix and do a doctored cake recipe again, but that seems a bit of a waste. I agree — the recipe I used was butter instead of oil, and the other two were oil cakes. Your health is everything! It would be nice if you included HOW MUCH buttermilk, sour cream, pure vanilla, egg whites, and vegetable oil is added to the cake mix.
I linked the full recipe on the post, on my website, on my Instagram page, and on the Studio 5 website. It would be interesting to see the results of chocolate cake though!!! Personal preference, as you say.
I do have a scratch White Velvet cake recipe that I use most of the time for white. Velvet is a very good word for it! This same cake maker has a white cake that stands up to carving but is not as palatable, to me, as the Velvet.
If you would like to take a look, let me know. If it tastes good, who the hell cares. Normalize convenience, celebrate time-saving, and honor easy baking. YES girl. I found your experiment very interesting! I have your Cake Confidence cookbook and make most of my cakes out of there. They always turn out moist and I get lots of compliments on them. But if your customer asks, CakeBoss highly recommends answering confidently and directly.
My cakes are some of the finest in town. Go ahead, have a taste. Just, no. Homemade frosting is a must. If you would like to learn more about the art and science of scratch baking, there are several good books on the subject, including The Cake Bible by Rose Levy Beranbaum, and Baking by Sarah Phillips, which I personally own and highly recommend for the beginning baker.
Whatever you decide to use, make sure your recipes are tried and true. Be confident and sell your cakes with pride. Terms and Conditions - Privacy Policy. Skip to content When you make the decision to start selling cakes, this might be one of the first questions you find yourself asking.
But scratch is better, right? Everybody knows that. So I can use a cake mix. What about canned frosting? So do bakers really get that heated up over this subject? Some people swear by homemade cakes while others see no point in baking from scratch. The difference between a boxed cake mix and a homemade cake is truly a matter of preference. What tastes a certain way to one person can be completely different than the way it tastes to someone else. Different people have different ideas and views about what tastes good to them.
Not all people have the same opinions as to what is appetizing or pleasant. Maybe the comparison should be among the different flavors of cake and not so much whether it was made from a box or from scratch. Baking cakes from scratch also allows you to control the taste of your cake, since you choose every ingredient. Baking cakes from scratch can also be more complicated to get a specific flavor or texture, plus there are more steps involved.
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