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Just wondering if any of you HHMers use a cake mix. I made cupcakes for a birthday thing at work the other day and used a choc fudge cake mix that I "doctored" with strong coffee and extra cocoa. I thought it was pretty good but someone (supposedly a friend) made a petty comment about it ("what's a tv star doing using a cake mix?").
I use mixes about 50% of the time and bake from scratch the other 50%, depends on how much time I have. In the case of the cupcakes, there was a pretty involved cream filling I had to make from scratch, as well as a dark chocolate ganache. I decided since they were really the stars, it was ok to take a shortcut on the cakes. What do you all think?
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ok, this is embarrassing, but here it goes. Only once did I use cake mix and the cake came out so absolutely disgusting (this was for my daughter's 10th birthday) that I told myself never to try it again! -
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Everyone on a while. I dont bake cakes as I am diabetic but when I do I try to make them from scratch. Icings I buy in the can and whip them and add more flavoring to them. I have never been able to make a good icing.-
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Nothing wrong with doctoring up canned frosting! I used to have problems making it from scratch too and then a baker friend of mine told me to use the recipes on Wilton's website (you know...the cake decorating people?). So I use their buttercream frosting recipe and it works every time!
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Amy,
Not trying to change subjects here, but I too did not have the easiest time to create icing and since I started them with cream cheese I have been very lucky. Do check some recipes out. -
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What's that FoodTV show called ... "Semi-Homemade"? If it's good enough for that pastry cook then it's good enough for the rest of us. Of course it is perfectly alright to use a cake mix and doctoring it up is what it's all about. Let the comment go away and forget about it. She's just jealous and there is nothing in the world you can do to control that vice. We love you Penny. you're the best!
I use them ocassionally and doctor them up because time isn't always on a homemaker or pastry cooks side.-
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Thanks Theresa!!
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That was my thinking exactly...I wanted to use my time to make the filling and the ganache from scratch!
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Whatever your creation, you are the orchestrator of the work and you are the one who calls the shots. You are in charge of the process. Might I suggest that if this ever occurs again that you smile sweetly and explain that good time management is a cooks best friend. And that even the best chefs use prepared foods or ingredients from time to time.
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AS we are in this subject and as my first experience was not a good one, can anyone share the labels you like to use? I cannot even recall what I used. All I recall was my daughter cracking up saying, Mom... leaving the baking to the bakers!
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When I use a mix, I use Duncan Hines.
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Thanks Penny and Theresa, will try. Hopefully I will be a little luckier!
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These mixes are easy to use and you can tweak them too.
They will never replace a scratch cake because they are much lighter. Aerated.
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Betty Crocker, Pillsbury and Duncan Hines are all reliable.
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Dear Penny, The only reason that someone made a petty comment is because your cupcakes must have been "Fabulous Darling." Well, I use cake mix and sometimes I add a cup of flour and also my imagination. There is nothing wrong with a little help along the way. After all didn't the Beetles say, " they get by with a llittle help from their friends." Do Not let these comments "get" to you, there is too much high blood pressure out there.-
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Oops! I meant Beatles, not 'Beetles' like the bug.
Sorry. -
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Catherine you are such a sweet lady and I just love you to pieces! Thanks for the words of encouragement!
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All you need is love!
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One of my favorite quotes is one of Theodore Roosevelt's, "Do what you can, with what you have, where you are" I think that applies to all of life - including cake mixes! Sometimes you just don't have time. I use them, I develop recipes using them, and I don't apologize for it.
Whoever this 'friend' was is jealous. I was going to say the same as Theresa - there's a VERY big TV star that uses all sorts of mixes. Tell me, if you mixed it ahead of time (like the ones in the Make-a-Mix book) wouldn't it be the same as a boxed mix? What's wrong with people? You're fabulous - and don't you forget it!-
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Much cheering and applause. Twirling and shouts of glee included.
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Whatcha drinkin', Theresa?
pass me one! -
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Coca-cola from Burger King. Fish sandwich with onion rings. They didn't taste very appealing and I still have 3/4 of the sandwich wrapped up and the onion rings had barely any flavor. Now the coke was spot on.
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Thanks Anne...you guys were just what I needed!
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I like making brownies from a box, that uses a packet of dark chocolate sauce, oil, water and eggs. Having made from scratch brownies, enough to fill ten deep hotel pans(equal to over 750 portions), I have yet to find a recipe that is better than the box. It is a matter of preference, naturally, but some things just cost more from scratch but aren't really better. I was using couverture chocolate @ $60.00 a box, so I do have comparisons first-hand.
