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mareg
Forum Addict
Joined: May 02, 2006
Posts: 613
Location: Corona, CA
Gallery Supporter Member
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 Posted:
Tue Jul 01, 2008 8:17 am |
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| onceuponacake wrote: | | jessieb- thanks for the heads up on the hershey cake ill look for it. i also have a scratch carrot cake....yummy...my search continues for a great white scratch cake..until then its a doctored BC for me lol |
I'm looking for a good carrot cake. Would you mind PM me the recipie???
Thanks bunches!  |
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gottabakenow
Forum Addict
Joined: Feb 04, 2008
Posts: 675
Location: Massachusetts
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Tue Jul 01, 2008 8:21 am |
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| k8memphis wrote: | | gottabakenow wrote: | I bake from scratch. That's basically because the boxes are SO disgustingly filled with chemicals and artificial junk. Also my cakes are good.
There is a brand that I use- rarely, because why bother?- called Dr. Oetkers. It's organic. It doesn't have that chemically artificially disgustingly gross stuff in it. It's good. But it's expensive. So I bake from scratch. Everyone loves it. Like Debi says, don't fix what ain't broken.
I would NEVER bash anyone who uses a mix. I just don't happen to want to eat floor wax and shoe polish or whatever the equivalent of the junk in them is.
*stepping off my soapbox now...* |
Priceless. No bashing. No disgusting floor wax. |
why bash if you can get your point across while being nice?  |
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k8memphis
Forum Fanatic
Joined: Mar 21, 2005
Posts: 1574
Location: Memphis 10 C
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Tue Jul 01, 2008 8:24 am |
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| gottabakenow wrote: | | k8memphis wrote: | | gottabakenow wrote: | I bake from scratch. That's basically because the boxes are SO disgustingly filled with chemicals and artificial junk. Also my cakes are good.
There is a brand that I use- rarely, because why bother?- called Dr. Oetkers. It's organic. It doesn't have that chemically artificially disgustingly gross stuff in it. It's good. But it's expensive. So I bake from scratch. Everyone loves it. Like Debi says, don't fix what ain't broken.
I would NEVER bash anyone who uses a mix. I just don't happen to want to eat floor wax and shoe polish or whatever the equivalent of the junk in them is.
*stepping off my soapbox now...* |
Priceless. No bashing. No disgusting floor wax. |
why bash if you can get your point across while being nice? |
Because it's not nice to say that people who use cake mix are serving people disgusting floor wax. There's no floor wax in the list CakeMo posted. That is bashing. |
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jen1977
Forum SuperStar!
Joined: Feb 22, 2006
Posts: 2696
Birthday: Feb 15
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Tue Jul 01, 2008 8:26 am |
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| gottabakenow wrote: | | k8memphis wrote: | | gottabakenow wrote: | I bake from scratch. That's basically because the boxes are SO disgustingly filled with chemicals and artificial junk. Also my cakes are good.
There is a brand that I use- rarely, because why bother?- called Dr. Oetkers. It's organic. It doesn't have that chemically artificially disgustingly gross stuff in it. It's good. But it's expensive. So I bake from scratch. Everyone loves it. Like Debi says, don't fix what ain't broken.
I would NEVER bash anyone who uses a mix. I just don't happen to want to eat floor wax and shoe polish or whatever the equivalent of the junk in them is.
*stepping off my soapbox now...* |
Priceless. No bashing. No disgusting floor wax. |
why bash if you can get your point across while being nice? |
I don't see how calling someone's cake from a box shoe polish or floor wax is nice at all  |
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Doug
Forum SuperStar!
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Joined: Jun 28, 2005
Posts: 7991
Location: NC
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Tue Jul 01, 2008 8:29 am |
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the minute you add baking powder or soda you're adding...
CHEMICALS!!!! (gasp!) ---
and MINED from the earth (baking soda!) no less -- just like that "digusting" titanium dioxide (and let's not even get going on judging things by their "names" -- that way lies very bad ju-ju!!!!)
oh yes, and SALT -- a chemical mined from the earth!!!! (or created from the world's sewer -- aka sea salt! --- after all, all sewers eventually empty into the oceans!)
and has also been pointed out -- flower -- HAH --- so processed -- with chemicals -- like peroxide -- you know that stuff that bleaches hair and supposedly kills bad buggies in wounds
oh yes -- SALT and SUGAR -- both highly poisonous at the right concentrations (and look at what salt does for blood pressure and sugar for teeth waistlines!)
and as any biochemist will tell you ---
it's ALL!!! chemicals -- just some dressed up w/ "pretty names"
oh and go check on the amount of "foreign substances" (like bug parts, etc.) that are allowed to be present in so-call pure sugar and flour, etc.
so, don't talk to me about the PURITY of scratch.
it ain't, never has been, never will be
it's just a METHOD.
as they say....
there's more than one way to skin a cat (or bake a cake)
and you go your way and I'll go mine.
different strokes for different folks
one person's trash, another's treasure.
beauty is in the eye of beholder (and good taste in their mouth! --- make mine chocolate!)
now --- to your baking, whatever the method.
may all your cakes rise and never fall
all you BC be smooth, bubble free and never slump, droop or melt.
and may all your customers fall all over themselves praising your creations |
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k8memphis
Forum Fanatic
Joined: Mar 21, 2005
Posts: 1574
Location: Memphis 10 C
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Tue Jul 01, 2008 8:39 am |
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| Doug wrote: |
may all your cakes rise and never fall
all you BC be smooth, bubble free and never slump, droop or melt.
and may all your customers fall all over themselves praising your creations |
I'll bake to that >>raising my spatula high!!!
Long live scratch long live mix and may we ever live in peace and harmony between and amongst the two overlapping camps of sweet love.
It's up to you to prevent cake board fires. |
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Doug
Forum SuperStar!
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Joined: Jun 28, 2005
Posts: 7991
Location: NC
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Tue Jul 01, 2008 8:54 am |
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| k8memphis wrote: | | It's up to you to prevent cake board fires. |
says Yogi Bear through a mouth stuffed w/ cake and smeared w/ icing stolen from yet another pic-i-nic basket. |
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jkalman
Forum SuperStar!
Joined: Mar 12, 2007
Posts: 4357
Location: Southern New Hampshire
Birthday: Oct 28
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Tue Jul 01, 2008 8:54 am |
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This thread is SOOOOO far off point. No where in this thread was it ever asked (by the OP) which way was better.
To answer a question though.. gums aren't in all fondants. The one I make has no gums.. just gelatin (or agar agar if it needs to be vegetarian). Granted gelatin is made from the cartilage of animals, but if that's okay with you it's okay with me. If not.. I'll gladly make you the veggie version.. it'll just cost you a little more since agar agar is more pricey and harder to find than gelatin and it can be harder to work with.
I am just against sneeking things like propylene glycol in foods. (and the sneaking is done by the company not the baker) It shouldn't be necessary to add things like that to foods. Soy lethicin and the gums don't 'scare' me.. I'd just rather not eat them as I don't enjoy the flavor and texture they impart on the cakes. It's not that I think they are going to kill me. They can gum up your colon though.. pun intended..  . Hell.. WATER in high enough quanitities can kill you. Oh and those bug parts you speak of.. are allowed in cake mixes too.. they are allowed in all foods made for distribution. Sorry to add to the debate, but I hate it when people's personal choices are put on the firing range. Now everyone is snubbing everyone and the point of the post seems moot.
I did want to productively add that they do make unbleached cake flour (pastry flour). I know King Aurthur sells it. It's not widely available, but if you want it it's there. http://www.kingarthurflour.com.....41&id=3331
Again.. this thread was never intended to be about the PURITY of scratch baking. |
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jkalman
Forum SuperStar!
Joined: Mar 12, 2007
Posts: 4357
Location: Southern New Hampshire
Birthday: Oct 28
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Tue Jul 01, 2008 8:55 am |
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I'm all for happy baking.. so do your thing.. whatever it may be. |
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k8memphis
Forum Fanatic
Joined: Mar 21, 2005
Posts: 1574
Location: Memphis 10 C
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Tue Jul 01, 2008 9:01 am |
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| Doug wrote: | | k8memphis wrote: | | It's up to you to prevent cake board fires. |
says Yogi Bear through a mouth stuffed w/ cake and smeared w/ icing stolen from yet another pic-i-nic basket. |
Doug, hunny, it was Smokey but you're allowed. 
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Doug
Forum SuperStar!
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Joined: Jun 28, 2005
Posts: 7991
Location: NC
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Tue Jul 01, 2008 9:07 am |
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the OP, in asking this question:
| Quote: | | I know that restaurants use many things that are pre-made/pre-mixed, so why the stigma around the baking from scratch thing??? |
did in fact open up the issue of purity as that is how so many justify that scratch is better and mix is not.
I stand by:
beauty is in the eye of the beholder.
just go to an art museum and pick what you think is beautiful and compare it to others choices.
story of example -- three peoples reaction to a Jackson Pollack
"OK...whatever"
"HMMMM....interesting"
"THAT"S STUPID!" said very loudly.
(all three from my sister's kids, last one leading me to nearly drag the child from the museum immediately!)
Cakes are works of art, the bakers and the decorators.
And there's NO accounting for taste in art. |
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sfcrowe
Newbie
Joined: Jan 08, 2006
Posts: 3
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Tue Jul 01, 2008 9:17 am |
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I am not a professional, just a mom who provides cupcakes and cakes to the school. I use box mix on cakes that are mostly for the decoration, i.e. kids school cupcakes and kid birthday cakes. They are after the buttercream (which I always make from scratch). I have watched them lick every molecule of buttercream off the cake, throw away the cake and ask for another piece. In this case, baking from scratch has no meaning.
However, when it comes to cakes for the teachers or large events, I will bake from scratch. I have been told that my cakes are very tastey. At the same time I have had folks rave in my face about other folks box mix.
Box mix is quite good now, especially with all the modifications one can do to personalize it. But I have to say, I have a sadness that people in general do not have an appreciation for baked goods (or any food for that matter) that are made truly from scratch. Sometimes it seems that society's taste buds have been burned by all the "fast foods". Not trying to critize, just observations....I am one of those folks who will take advantage of the "fast food", especially when busy making a cake from scratch.
End of soap box. |
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moreCakePlz
Forum Addict
Joined: Dec 28, 2007
Posts: 701
Location: New Orleans
Birthday: Dec 27
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Tue Jul 01, 2008 9:20 am |
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| Doug wrote: | the minute you add baking powder or soda you're adding...
CHEMICALS!!!! (gasp!) ---
and MINED from the earth (baking soda!) no less -- just like that "digusting" titanium dioxide (and let's not even get going on judging things by their "names" -- that way lies very bad ju-ju!!!!)
oh yes, and SALT -- a chemical mined from the earth!!!! (or created from the world's sewer -- aka sea salt! --- after all, all sewers eventually empty into the oceans!)
and has also been pointed out -- flower -- HAH --- so processed -- with chemicals -- like peroxide -- you know that stuff that bleaches hair and supposedly kills bad buggies in wounds
oh yes -- SALT and SUGAR -- both highly poisonous at the right concentrations (and look at what salt does for blood pressure and sugar for teeth waistlines!)
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Add Cream of tartar to the list..
Cream of tartar is is the common name for potassium hydrogen tartrate.
Cream of tartar is obtained when tartaric acid is half neutralized with potassium hydroxide, transforming it into a salt. Grapes are the only significant natural source of tartaric acid, and cream of tartar is a obtained from sediment produced in the process of making wine.
I put that stuff in my egg whites!!!?
And what about imitation vanilla (not that anyone would use that), but it comes from a waste product of the wood pulp industry, lignin. How much of the prepackages stuff we buy has imitation vanilla in it??
Just shot me and get it over with. |
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Mike1394
Forum Fanatic
Joined: Feb 20, 2008
Posts: 1396
Location: Michigan
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Tue Jul 01, 2008 9:25 am |
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Ok here's a slight twist to it. The question of scratch frosting, or betterbucket. Because if you prescribe to the scratch is healthier concept should a bucket frosting be eliminated also? Don't shoot the messenger, or questionier.
Mike |
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jkalman
Forum SuperStar!
Joined: Mar 12, 2007
Posts: 4357
Location: Southern New Hampshire
Birthday: Oct 28
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Tue Jul 01, 2008 9:28 am |
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Oooooooh Mike... you are baaaaad. Need to be spanked with a spatula.. |
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