Scratch baking? Is it worth it?

[stacy0906]

I found a thread on CC about how fantastic the Magnolia's Bakery Vanilla Cupcake recipe is and I wanted to respond, but didn't feel like getting my head bitten off today. Have any of you tried this recipe? It was a hard decision for me to sell doctored cake mix cakes because I just feel like I'm pulling one over on my customers. However, so far, it's the most tried and true recipe I've got. I'd love to find some good scratch recipes and I have tried the Magnolia's recipe. All in all, I thought the flavor was fantastic-for the first day. The next day both the cupcakes and the 6 inch cake were completely dried out and tasted terrible. I had a friend with the same experience. Anybody got any thoughts on this recipe? Scratch versus doctored cake mixes? I'd love to get some more experienced thoughts on this.

[cakebaker]

I know what you mean about making negative comments on popular recipes. Frankly, I don't like the wasc recipe, but if I were to say that on cc I think they'd probably tear me to bits!

I use cake mixes and I don't think I'm pulling anything over on my customers at all. I think they stay fresher longer than scratch...they ought to with all the preservatives in them!

I don't even doctor mine anymore. My customers like them without all the additions and all it does is add to my costs.

I do have a few scratch recipes I use for carrot, coconut and a couple of others, but for the standard chocolate, while or yellow cake...it's cake mixes all the way. They're easy, cheap and my customers like my cakes...it works for me!

[stacy0906]

Thanks for your thoughts. I haven't yet tried the wasc cake, but I won't be in a hurry now! I have a few scratch recipes but I think I may just try not to reinvent the wheel for the basics. They're so good and I've yet to hear a complaint. I think it's just the purist in me that feels like it has to be from scratch to be worth more money than the grocery store! I know, I know! I'll stop thinking that way! But, I know everyone has questioned the price of their cakes and whether their talent is worth the price. I'd never pay what I charge for my cakes, but that's because I can do it myself. I've kind of gone off topic. . .Thanks though!

[cakebaker]

Don't let my opinion slow you down on giving the wasc cake a try...an awful lot of people seem to love it! I just don't like heavier, dense cakes and this seems to be one of them to me.

But consider, I've caught glimpses of Duff's cakes on television before they're decorated and I think...yuck!, pound cake! I really, really don't like pound cake!

[mommarivera]

I really like the WASC cake but everyones tastes are different. I havent found a scratch cake that I like.

[laurafromtx]

I haven't tried that recipe, but I suspect that if it only uses egg whites (no yolks), that might contribute to it drying out quicker. It also depends on how it's stored - I find putting cakes in the fridge makes them dry out quicker because of the circulating dry cold air, even if I have them covered.

Since I don't make cakes for a living, I end up trying to make scratch cakes for when I do bake and have found a few good recipes. My problem is I keep looking for and finding new recipes to try and can't seem to stick with a tried and true!

I'm also one of those who looks at cakes/desserts/anything with sugar in it and think 'I can do that!' so I never order desserts at a restaurant, and people at work know better than to offer me a piece of Costco cake. It's really not the cake itself, it's the icing that makes me . I am a self-confessed cake snob.

Having said all that, I don't think cake mixes are evil. Like Cakebaker said, if they're easy, cheap, and customers like them, why mess with success? If you catch them on sale, they're way more cost effective than scratch especially with food costs nowadays, and you typically get a more consistent product than scratch. Think McDonald's - they always taste the same, right?

Also remember, your customers are paying for your baking AND decorating talents. Yes, they can get a 1/2 sheet at Costco for $15, but even if you used the exact same ingredients, your customer will get a better cake because of the love, sweat and tears (ok, maybe not the sweat and tears!) you put into it.

And I think it's time for me to hit the bed because I'm rambling now.......night night!

[cupcakeshoppe]

i bake from scratch because it's cheaper. if i can figure out a way to bake from mixes and still earn profit, i will. i think mixes are convenient and reliable and you can't really mess them up right? if only they sold mixes wholesale here i'll be on them like... well, me on cake. LOL

baking from scratch gives me a sense of fulfillment but they don't always turn out right and i really like the consistency of mixes.

[2sdae]

I take the scratch recipes I like and I play with them, I add my puddings, creams, buttermilk, and switch things around till I am able to come up with what I like. I like wasc and I use it a lot but I dont use almond as I cannot stand it...even smelling it makes me.
So I play with cake mixes and scratch.....guess I'm a alton brown/ paula deen recipe tinker-er.

[Amanda]

I think they both have their advantages. I like to use mixes for the normal chocolate, white, yellow orders. I have some scratch cakes that I charge a bit more for and man are they worth it! Yummmmm!! But just for Johnny's little birthday party? Nah. Boxes are still yummy, just not fancy-schmancy.

[Ironbaker]

Worth it? To me, yes, if I have a good recipe that I have mastered. I tried the Magnolia one too and wasn't impressed at all. It called for self-rising flour, correct? Not a fan. But I just like taking things and putting them together to see what comes out, I like cooking in general.

The thing with scratch baking like any baking is that it is most definitely a science. You can't always just throw things in or take things away without something being affected. I started baking long before decorating and it took me awhile to realize that just because something came out dry, crumbly, or sank, didn't mean it was always the recipe. It was me. I could've over beaten, over baked, under baked, my oven was off, my baking powder expired, wrong substitution, etc., etc. A lot of the times (not always) it is the user. But there are some bad recipes out there also.

If you do a lot of scratch baking, a baker's scale will be your best friend. Measuring by weight makes such a difference for me.

I still use mixes every now and then for a few recipes but I like the recipes I've found so far for scratch white and chocolate cakes. Yellow, I just never have been a fan of but I use Toba's for it. People seem to like it. Mixes are convenient and so very forgiving when it comes to doctoring. If I'm making something I know I'll be consuming, I bake from scratch.

/rambling