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AnitaK
Newbie
Joined: Nov 12, 2008
Posts: 3
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 Posted:
Thu Nov 20, 2008 11:48 am |
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I recently made a cake from scratch and wasn't really pleased with the texture. I am accustomed to cake mix texture and don't want folks surprised by something else. Just wondering what you normally use and if using a cake mix - do you doctor it? If you have a scratch cake recipe that you love for yellow and for chocolate cakes that the texture is mix-like, do you mind sharing? |
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andiesweet
Regular Member
Joined: Aug 29, 2006
Posts: 102
Location: Ft Lauderdale Fl
Birthday: Apr 29
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Thu Nov 20, 2008 11:54 am |
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I think that it will be hard for you to find a scratch recipe that is "mix like" Usually scratch cakes tend to be a little drier. You could make simple syrup and brush some of that on the cakes to moisten them.
Some recipes I use scratch, some I use mix. If I do use a mix I always doctor it up. There is a good cake mix extender recipe on this site. i use that if i do use a mix. Hope this helps.  |
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tarheelgirl
Regular Member
Joined: Mar 23, 2008
Posts: 165
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Thu Nov 20, 2008 12:01 pm |
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I always doctor my cake mixes and sift them. I have always had compliments about how moist my cakes are and how it just couldn't be a boxed mix. haha I will never tell!! I have made several scratch cakes and don't care for them. |
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panchanewjersey
Frequent Member
Joined: May 26, 2008
Posts: 210
Location: Turlock, Ca
Birthday: Aug 25
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Thu Nov 20, 2008 12:08 pm |
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It depends on the flour you use for your cakes. When making banana cake then all purpose is okay but when you are making others ex:white, yellow etc... then use should use both cake flour and all purpose. I read that in Confetti Cakes. She also has great recipes in there. |
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stsapph
Frequent Member
Joined: Jan 25, 2008
Posts: 320
Location: Hilton Head Island, SC
Birthday: Nov 06
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Thu Nov 20, 2008 12:26 pm |
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I have also heard using butter will dry out a cake, so if you can, use oil as the fat. Also, sifting is a must for scratch cakes. I find it helps with the lightness of the cake so it's not as dense. However, if you want to doctor a cake mix, I add a box of pudding mix, and 4 eggs, 1/3 cup oil and a cup of buttermilk to the mix and ignore the ingredients they say to put in. Makes a moist delicious cake that doesn't taste like it came from a box. You can always add in extracts and others things to change up the flavor too! |
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Mike1394
Forum Fanatic
Joined: Feb 20, 2008
Posts: 1395
Location: Michigan
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Thu Nov 20, 2008 12:32 pm |
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The textures are totally different. I think box mixes are mushy.
Scratch cakes are NOT drier. If they are drier, it's because it's a bad recipe.
Butter doesn't dry out a cake. Oil will certainly mkae it much more oilier(sp)
Mike |
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AnitaK
Newbie
Joined: Nov 12, 2008
Posts: 3
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Thu Nov 20, 2008 3:19 pm |
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The recipe was supposedly from one of the best. I used sifted cake flour and room temperature everything. I guess its a matter of taste.
I am thinking of trying a Dream Cake (adding Dream Whip dry to a cake mix) and following that recipe. Anyone tried that one? |
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Mike1394
Forum Fanatic
Joined: Feb 20, 2008
Posts: 1395
Location: Michigan
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Thu Nov 20, 2008 4:11 pm |
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| AnitaK wrote: | The recipe was supposedly from one of the best. I used sifted cake flour and room temperature everything. I guess its a matter of taste.
I am thinking of trying a Dream Cake (adding Dream Whip dry to a cake mix) and following that recipe. Anyone tried that one? |
Do you want to post the recipe you used?
Mike |
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