BROWNSUGA
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Posts posted by BROWNSUGA
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We've done some "best of" recipe testing here and I'm not so sure some of the testing has been completed. Have you all read this thread: here. I still don't own a perfect yellow cake recipe. I've got a darn good white cake (look here).........but in blind taste tests I can't win over a mix. Anyone who claims they their scratch cake is better then a mix, I challenge you to post your recipe in the appropriate "best of" thread and offer it up to everyone to test bake. Prove to everyone that your cake is the best, better then any mix. If not...........I think your posting based on prejudices's more then fact.
For me, I could not compare the two. I remember when I started baking from scratch, my husband tated a cake and said it was different, but good. I told him that the difference was that one was made from a box and one was made from scratch. Even when converting to scratch recipes, I did not want to compare them to the box mixes that I had made. For me, I am not looking for it to be like that of a cake made soley from a mix. I like the texture of scratch cakes. I dont like the texture of cakes made from straight mixes. There are some "doctored" recipes that taste ok, but some of them require just as much work than scratch cakes.
A big part of the choice between using a mix or starting from scratch is your goal. If your goal is simply to bake something in order to serve or eat some cake, then I suppose using a mix would be fine. However, if you're more like me, who takes pleasure in the process and not so much with the end result, then it has to be from scratch. I don't use mixes, but I have enjoyed eating cakes made from mixes. I'm usually the first one to slice into a pistachio cake (yellow cake mix + pistachio pudding mix?) and I go back for seconds. Same for a Kahlua cake made from a mix a co-worker brought one day.This is me! I truly enjoy the process just as much as the end result.
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I personally like the taste of the chips better. While I aint too happy about it, I have resorted to buying the Nestle's. Our local Sam's carries Berkley & Jensen's chips. I am not sure how much they are compared to Nestle's. Has anyone ever had experience with Berkley & Jensen's products?
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Are there any brands of meringue powder that might be better than others?
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You can also check out Kopykake for airbrush and supplies.
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I've written this before, but I'll add it again. I do use some cake mixes......for various reasons. Only white cake and yellow cake................I've yet to find perfect recipes for those two flavors that people like better then what I can get out of a mix. I only use those on wedding cakes, I make everything else from scratch.
I can understand that. Yellow and white have been a challenge in finding the "perfect recipe". I have read the thread on the "best white". How did the "best white" compare to the mixes that you use?
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I used to be intimidated by the eyeball method and at the time, bought an Agbay cake leveling knife - it is a one cool gadget and comes in handy at times. What gave me the confidence was lots of practice with the knife - it did take me a while to find a knife that I liked, which everyone knows not to touch (it's about the ONLY thing no one else "borrows"). I ended up with a 14" serrated knife. At the time, the Agbay thing was pretty cheap, but now it isn't. I ended up volunteering to torte all the cakes we were making one day in class, and that was just the practice I needed.
But if you want to learn more about the Agbay thing, check this Agbay Cake Leveler
I have heard lots of great things about this Agbay leveler.
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Scratch!!
When I first encountered my love for baking, I used to use box mixes. Back then, there was no cake mix doctor. I remember making a banana bread....from scratch. It came out greatl and gave me the boost and confidence to try other scratch recipes. It wasnt easy. I cannot blame my failure soley on the recipes. Alot of them were messed up b/c I didnt know what I was doing!! Early on, I really didnt know what I was doing. As I learned more, it became easier.I would often bake cakes (from a mix) and take them to functions. People would rave and say how great they were. Then, the compliments were always followed by "Did you bake that from scratch?" Well, I didnt know what to say.
I didnt want to lie, knowing that I didnt deserve the credit -- Betty Crocker or Duncan Hines did. 
That was the final push that I needed!Now, when someone says, "oh, that is good. Did you bake that from scratch?" I can proudly say yes! Some people cannot tell the difference between scratch and mix. And I know some people who prefer a mix cake. However, I personally prefer the taste of a good scratch cake. Oh, and as far as cost, cake mixes are expensive in my area.
Personally, I enjoy baking. I enjoy the challenges that comes with it. I love cake decorating, too. But, I am a baker first.
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Costco carried what you're talking about (t's 3 bags of the mix in a single pckage). Then it discontinued it. Now it's back. Robyn
I checked my local Costco a few weeks ago and I didnt see any. I am going to have to check again.
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Up until today, I never heard of Coldstone. I overheard someone talking about it at work. I thought of this post b/c they mentioned the birthday cake flavored ice cream. It sounds delicious!!
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Now that you say this, I think my local BJs (which is like Sam's) has stopped carrying them as well. They have been out of them the last few times that I went shopping.
I am curious to know where I can get them in my area as well.
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I love your blog!!
You should have a WARNING/CAUTION sign posted on the front page of this blog! I thought I was full when I sat down to read through your blog. Now, my mouth is watering!!
I want to "reach out and touch" each and every photo that you have on here!! Everything looks so delicious! 
Now, I am forced to go and eat some leftover cake........with a tall glass of milk!!! -
Welcome to The eGullet Society For Arts & Letters Justcake!
So I had to figure out who you are too...........hum, you were already bookmarked as one of my favorite sites. Your technique is flawless. Can I ask you, what method do you prefer to use to get your frosting so perfectly smooth?
Hello... and thanks for the welcome.Wendy- to answer your question about getting my icing smooth... I actually use a metal "paint shield" that you can find in the paint department of a hardware store- they are usually about 99 cents. I cut the bottom edge off at an angle (it's thin enough that a regular pair of scissors does the trick) and round off the edge. I've made them all different heights for a variety of cake heights. In any case, because it's a really thin edge it just glides across the buttercream. It's really all about the pressure though- how heavy your hand is so to speak- it's definitely harder to maneuver than other tools but once you figure out what "touch" works best it's hard to go back to using anything else. I used to use the flat edge of a plastic bowl scraper- and still do for crumb coats but when I iced up my first topsy turvey style cake the width of the scrapper didn't cut it. I had randomly come across the paint shields at the hardware store thinking they might work for something someday and pulled them out and it worked great. I love finding new uses for random items at hardware stores!
I've used it on a variety of buttercream types and it always produces a great result. Hope that helps!
Welcome!
Okay, so call me dense... I don't do many cakes but would like to work on perfecting this challenging skill.
Would you mind walking me through, step-by-step, exactly what you do, i.e. type of buttercream (meringue, etc.) used, fresh or crusted over, room temperature or chilled. H-e-l-p, pleeze.
Thanks!
Di
I actually use a metal "paint shield"See Wendy? I told you the paint masker thingy was the thing to use! I'd discussed that eons ago!
Justcake, I was surprised that you said you cut yours at an angle and rounded it off......I buy
mine that way.......see?
I don't need it that tall for a typical sized cake (4-6" tall) so I cut it closer to the handle so i have more control. The part that I round off is actually the sharp pointed end so it doesn't cut into the next tier when you ice a stacked cake. Also- I have on with a squared off end that's good for multiple tiers becase it smooths the tier below it as it goes. Everyone does things a bit differently! That's just what I've found works best for me!
Hi all, I think I'm the only one not following the technique here, and it's so intriguing!When would you ever need to ice a stacked cake? I have never done this, and I'm sure that this would be a disaster if I tried. It is true that we all do things differently!
When you say you round off the edge, what do you use to achieve an even roundness on the paint sheild?
Now, you say you don't round yours the way chefpeon's is, so I'm missing the point entirely. Initially, I thought you use the round edge as your "blade", but now I'm confused. Also, why would you cut it at an angle?
Lastly, what sort of cutter would you use to cut a piece of aluminum perfectly straight? Don't you end up with a razor sharp edge??
PS- Hi Wendy, it's momoreg!!
Here's the new thread.....I am curious to know how this works, too.
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Hey,
I am going to start a new thread with the above post. I'd like info on it, too. I thought I was the only one confused about it!!
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Thanks for sharing. I'll have to make a stop at the hardware store this weekend and find one of those things. I'll begin a seperate thread on this asap. Sorry, I was the one who got things off track.
Oh, it's no problem at all, Wendy!!
I am glad you asked. 
This is something I struggle with, too. Now, I have another tool to add to my wish list!!! -
This thread seems to have two different topics going in one.
Wow! Congratulations, Celenes!! Lucky you!! I am really happy for you!! Business is just picking up for you! That's great!
I work full-time, too. I try not to take onto much when it comes to cake-ing b/c I know I have to keep things in tact for the full-time job right now. I know it's hard, but make sure you get proper rest.
You raised a good point. I am not sure what area specifically I would like to concentrate on. Well, I have somewhat of an idea (custom cakes), but I am not exactly sure what kind (i.e. celebration, weddings, etc.).
Well, good luck to you! I hope everything works out!! You will be just fine!! Please come back to this thread and let us know how things go.....the good, the bad, and the UGLY!!!
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I have been given thought and started formulating a plan...
Although I had an interest in a full Baking and Pastry program, I am leaning away from it. I dont think it will suit my needs/interest. Unfortunately, I am limited in my options for schools locally. Instead, I will look into "specialized" classes with some of the masters in the field. I will also try to find a part-time job working at a bakery or something of the sorts, just for some experience. And lastly, I will focus on business related courses.
Ahh, it feels good to have some sorts of direction. Thank you guys
Edited to add: Any comments, advice, or feedback would be appreciated.
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Justcake!! Wow!
I didnt even read your post and got really excited to see you here!! Wow!! I love your cakes and your website!! Ok, I am getting myself together and and going back to reading your post!! Ok, I have finished reading now!
I saw you on the Birthday Cake Challenge. Great job! You are extremely talented!! I had read that you were a career changer, too. How inspiring! It is truly a pleasure to "meet" you! Thank you so much for your advice and response. You have provided alot of great information and many things to consider. While it is encouraging, your advice is also realistic.
Again, thank you for your response!
Best wishes to you and your business!
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I know how you feel. I am addicted, too.
I may not have alot of posts, but I lurk daily...sometimes a few times a day. Lucky you!! You are surrounded by so much talent! That course sounds very interesting. I would love to take a similar course, but I dont think there is much in my area. I am definitely going to have to travel in order to take advantage of something like that. I am hoping to be able to take a class, focusing specifically on cake, somewhere by the end of the year.
Wow! $35k? And here I was wondering if I really wanted to shell out $15k tuition for a school in my area.
Your path sounds much like my desired path. Unfortunately, I cannot do any home-based anything in my state. Sure, it's ok for "practice", but I know that if I ever wanted to be "in business", I cannot do it out of my home. I will cross that bridge when I come to it. I also want to be realistic in my approach as well. It's easy to dream big, huh!
Like you, I remain in "practice" mode using my friends and family. They dont mind.
And my husband has been good at "pimping" me, too. He is good at volunteering me. He claims that he is helping me practice. 
Good luck and keep in touch!!!
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A lot of work. A specialty cake shop requires a lot of support from the town you live in. You pretty much have to be very very talented, or the much more common, be very well known/ popular with good advertising skills.
Quite honestly I am not impressed with the average specialty cake shop. There are a couple of ladies on here that do a sensational job and I almost wish they're were more like them. I've had a lot of experience with "career changing women", not many men, and they usually just want to get to the point where they are making a living. It's not often I meet one, well I have never met one until I joined this site, that keeps pushing the limits and learns quickly. What you have to do is educate and practice your skills as much as possible until you are overly confident and then make a decision. Also, the biggest thing, keep in touch with what is going on every single day with new and modern twists to the pastry world. Don't just settle with common italian buttercream cakes over and over and over and over. Just because you change the color or the title on the cake or even the filling doesn't make you anything special. Push the envelope, always.
I hadnt realized there were responses to this thread until I went back browsing through my posts.
Thank you for responding. And thanks for the advice. I dont think there are any specialtiy cake shops in my area. If there are, I havent seen them. We do have alot of bakeries. I have had the pleasure of viewing the ones (that I am aware of) on the web. I would love to be half as talented as many of the folks here. Practice! Practice! Practice!
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Celenes, lucky you! Congrats on your business. And congratulations on your commercial account. Unfortunately, in my state, one is not allowed to sell good from home. I also work full-time. Initially, I wanted to do this part-time, but I have wondered about the possibilities of making a complete career change and if it is worth it. I dont know. I am confused!!
I have taken one Wilton class. I may take the other two just for the information. I would like to take other classes that go beyond Wilton. In the meantime, I rely on lots and lots of books.
I am still going to think things through about what options I would like to explore. I am not going to jump into anything too fast without giving it much thought.
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Daniel, which Red Velvet recipe did you end up making?
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Thanks guys!
I will look at these sites that you have provided. -
I am looking for retail sources for flavorings and extracts. I bake alot and I seem to run through it very fast. Any suggestions or information would be greatly appreciated.
Thanks.
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I would like to report that I made the CI recipe again with great success. This time, I was much more careful, as if I was making it for the first time. In addition, I also took notes along the way. That's something I plan to do from now on when initially testing a recipe.
Thanks again for all of your help!
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How many desserts do you have?
The description of 'sample tasting of any one dessert' ... which I think sounds just fine ... starts them thinking of only one choice right off the bat. Maybe a different phrase could be used for the single tasting and for multiples.
I was thinking the same thing. I am putting my consumer hat on....if I were a customer and came across that phrase, I would think that I was limited to just one. When you get a "sample", it is usually just to "taste" it. But you dont want them to just "taste" it, you want them to eat more and more and more and more....
Ghirardelli Chocolate Chips Discontinued at Sam's
in Texas: Cooking & Baking
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I am sorry...I meant my local BJs.