No I an not telling him how to make a cake, what I'm saying is he said he was comparing a box with a scratch mix but he did not do it fairly he treated them differently therefore it was not a fair comparison so that helps no one
@@janetbenn1328 He didnt treat the differently, he treated them as people make them. Most people using box will hand mix with a wisk. He even wisked it till smooth. Its not like he did anything to sabotage the box mix.
Buddy is Italian and Sicilian I think and can’t you tell by his New Jersey/New York Italian accent! Similar accent to Sylvester Stallone who is also Italian! I have watched Creed 2 today and I noticed
I use box cake mix in a pinch but instead of the water I use milk and instead of the oil use melted butter. I also use vanilla extract or other flavoring. His scratch cake was aerated because he used a mixer
I must say, one Veterans Day, Buddy gave out hundreds of free cakes, and it was one of the best cakes I’ve ever eaten. The crumb structure and icing held up from transport from NJ to NC. He knows what he’s doing!!!
@@jenny9343 yes I got that, so why put it on here? He says at the end that he is all about education, well what did he teach us other than how clever he is and that he has a secret that makes his cakes better than others and he's not going to share it, so I ask again why put it on here ? ! 😦
He was proving the differences between a scratch recipe and a box mix. They aren't going to have buddy teach us the difference of these 2 types of cake and then use lets say, duff from ace of cakes recipe? If everyone gets his specific scratch recipe he won't get as much business. Seems like common sense to me. This video wasn't educating us on HOW to make a cake it was educating us on the differences of a box mix and a scratch mix.
@@kikibigbangfan3540 he proved nothing and I'm not the only one who noticed. Check the other comments. He used a mixer for one and not the other, he mixed one longer than the other and he put way more batter in one pan than the other. Basically this "battle "is a crock of sh*t " !! Pardon my language
Hi Buddy! Thanks for all that you do! My dad and I loved watching your show when I was at home. Seeing your ingenuity then and now that I’m married and mostly watching RU-vid is just a blessing and brings a smile to my heart.
This is one that drives me crazy! I like making my desserts (especially for guests) from scratch, but I haven't been able to make a homemade brownie that I love as much as the ghirardelli double chocolate mix! It's maddening! 😋
Cakehouse Boxed Cake Mix available soon at your local grocers... Buddy will personally cram the preservatives & chemicals into each box down at the factory when he starts getting those $1,000,000+ orders from shoprite, wholefoods, walmart, etc..... Cakehouse is bout that shelf life..
I used to have a cake business and did sculpted cakes like Buddy. Mixes always held up better for carved cakes vs scratch mix for me. I had a secret ingredient too. And customers preferred it actually.
If you put custard in your mix you should have used the box mix with pudding in it so it would be more similar. You also hand mixed vs. stand mixer.. Doesn't seem like a fair comparison.
No because the cake mix didn't call for custard. That's his recipe not the boxes. Also We used a stand mixer for the box mix and it turns out exactly the same
He can’t change the recipe of the box cause people get the box in order to make the cake in an easier way. People who follow the EXACT recipe on the box want a legitimate comparison to his cake from scratch.
It is in my opinion and others it seems, that it is a fair comparison. He uses custard in his cakes so of course, he is going to make the from scratch cake using custard. If he is following the directions on the box mix then he is going to do what the directions say. He would have gotten the same results using a stand mixer as he did using the wisk.
I grew up in a family with boxed mix *everything!* So when my friend baked me a cake from scratch when I was 25 it was seriously the best cake I'd ever eaten. And it was chocolate, my least favorite cake. 25 years ago (is that possible?) and I still remember how special it was. Lol, I don't remember her name but I remember the cake.
softened butter or melted? I have always used milk instead of water but I think it dries up once it cools which I'm not a fan of. I heard you can add some mayonnaise but I am a bit scared of being judged for it.
Probably the biggest function of oil in most baking recipes is to keep your product moist. It basically captures the gases that are released from the interaction of the baking powder and baking soda, and slows down gluten formation to keep certain baked goods tender and fluffy in texture!
@@brittanys505who ever said add mayonnaise to cake is a liar I’m a professional chef and baker studied at Le corden Bleu culinary school so I know I’ve been cooking for. 15 years so I know never to put mayonnaise on a cake which will ruin the flavour and texture of a cake
Hi buddy! I've been a fan of yours for years. Your show was the only one that my family liked to watch and we bonded over it. 😊 I think it would be cool to see an episode of you having a blind taste test of the same cake flave from many other talented bakers and see if you are able to distinguish your own among all the other great choices!
I actually made his cake recipe and it tastes like pound cake. It’s really good but it’s not a birthday vanilla cake you know? More of like a pound cake.
Thank you so much for posting these videos! It is helping me out a ton! Watch cake channels all day to help get inspiration for my channel! 😍😍 yall are the besssstttt!
I do all my baking from scratch but growing up, I've done box mixes as well. I would add extracts to amp up the flavour and a bit of flour to give it a denser texture. Mine never had those holes running through them and I used a stand mixer.
Hey Buddy! Thank you so much for sharing your recipes and techniques with the world! I have a question though. Your cake recipe doesn’t list butter in the ingredients list but in the directions it says to mix the butter with the dry ingredients before adding the BEST pastry cream I’ve ever tasted and so on. Is that just an oops or is there butter? I’d love to make this but I want to do it right! Thank you so much!
Buddy Mr. Valastro thank you for this video. This is something I've always wanted to know. Wow! from the molecular to the taste and feel. I much rather eat a cake made from scratch.
I love baking from scratch but I never criticize the box mix I think is the preference of the people's for economy or whatever but I think its personal decision but if you don't like cake box Why you have a cake box mix with your name?
It's just to make money. A lot of bakers would prefer scratch cake mix over a box of cake mix. The scratch cake mix taste way better. If you take a box of cake mix it's not as fluffy and smooth as the scratch cake mix because your not adding other ingredients that the box didnt mentioned vs when your making a scratch cake batter, your adding your own ingredients. To me I prefer scratch cake mix, but I dont have a problem with box cake mix.
Haha! He should have compared scratch to the box with his name. Before anyone gets butthurt....I’m not criticizing, I just think that would have been a better comparison. I will, however, criticize that he didn’t include the recipe so I could compare myself. You know, research and all.
Auguste Klimantaviciute I’m NOT a control freak I’m NOT a control freak...I’m NOT!!! Clean up that flour spill Now! Bwahaha for me it’s when they don’t scrape down all bits be it by hand or mixer! Silly really, or when ANY ingredient goes flying and they act like they don’t see but do? Lol 😂 drives me nuts! Sob, sniffle, I AM a control freak! Aaaaagh
This is a home-cook-friendly version of the recipe I adapted from my father's old formula for an American-style vanilla cake. At home, as at Carlo's Bake Shop, it will produce the same moist cake and perfect grain every time. The custard cream is optional. You might be surprised to learn that I use vegetable oil to take the place of the liquid shortening we use at the bakery, but it replicates the effects better than I ever could have imagined before testing recipes for this book. Use this cake as the basis for everything from birthday cakes to strawberry shortcake. Be sure the batter is at the indicated temperature before baking or the cake will crown and crack. Courtesy Buddy Valastro Servings: 8 Difficulty: Easy Cook Time: 1-30 minutes Ingredients 21/2 cups cake flour, plus more for flouring the cake pans2 cups sugar, plus more for unmolding cake3/4 cup vegetable oil21/4 teaspoons baking powder1 teaspoon pure vanilla extract1/2 teaspoon fine sea salt4 extra-large eggs, at room temperature1 cup whole milkUnsalted butter, for greasing two cake pans (about 2 tablespoons); nonstickcooking spray or vegetable oil may be substituted Cooking Directions Position a rack in the center of the oven, and preheat the oven to 350°F. Put the flour, sugar, custard cream, if using, vegetable oil, baking powder, vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment. (If you don't have a stand mixer, you can put the ingredients in a bowl, and use a hand mixer with the blending attachments, but take extra care to not overmix.) Mix on slow just until the ingredients are blended together, a few seconds, then raise the speed to low-medium and continue to mix until smooth, approximately 1 additional minute. With the motor running, add 1 egg at a time, adding the next one after the previous one has been absorbed into the mixture. Stop the motor periodically and scrape the bowl from the bottom with a rubber spatula to integrate the ingredients, and return the mixer to low-medium speed. After all the eggs are added, continue to mix for an additional minute to ensure the eggs have been thoroughly mixed in. This will help guarantee that the sugar is dissolved and that the flour has been thoroughly mixed in, which will help produce a luxurious mouthfeel in the final cake. With the motor running, add the milk, 1/2 cup at a time, stopping the motor to scrape the sides and bottom between the two additions. Continue to mix for another minute or until the mixture appears smooth. Before baking, be sure the batter is at 70°F to 73°F, or the cake will crown. (Test by plunging a kitchen thermometer into the center of the batter; if it is too warm, put the bowl in the refrigerator for a few minutes; if too cool, let it rest at room temperature.) Grease two 9-inch cake pans (2 inches high) with the butter, and flour them. Divide the batter evenly between the two cake pans, using a rubber spatula to scrape down the bowl and get as much batter as possible out. Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes. Remove the cakes from the oven and let cool for at least 30 minutes, preferably an hour. The cakes should be at room temperature before you remove them from the pan. Put a piece of parchment paper on a cookie sheet, top with sugar, and one at a time, turn the pans over and turn the cakes out onto parchment; the sugar will keep it from sticking. Refrigerate or freeze until ready to decorate. This recipe was styled by chef Karen Pickus for Good Morning America. Click here to check out Buddy's cookbook.
I love making homemade cakes. It’s so handy to be able to make a delicious cake using basic pantry staples, vs having to keep boxed mixes on hand. Homemade may not be cheaper, but I love the convenience and the lack of artificial ingredients.
Thank you bubby I loved the scratch making cake better cause when I do use box cakes mix my cake looks just the way u showed so am going to start making my cakes from scratch and thank u for sharing
I started making my kids birthday cakes from scratch 9 yrs ago. Box cakes and most but not all of the store bought cake are filled with to many chemicals , colors and additives. The end of the line for me was when I cut into my son's chocolate birthday cake and the cake itself had turned the cardboard cakestand purple.
What exactly do you do to add custard the a cake? Do you replace a wet ingredient like milk, shot cream, or yogurt? Or do you add it in addition to and how much of it do you add?
I’d always bought cake mixes and ate cake mixes for the first years of my life. Then my dad got me a signed copy of your cookbook from a thing you did in Springfield MO, and I made those cakes and I’m never going back. They’re so dense yet so airy and moist
I would love to see a video just like this one, but with scratch vs the "wasc" method (you have a version of our on your website...the wedding cake one that uses white cake mix, sour cream, added flour and sugar etc). The crumb of that variety is very nice too! It would be great if there was a taste test or some other way to compare moisture in each.
Exactly, I use Betty Crocker Cake mix with my stand mixer and it turns out so much better then his did... they should have had someone who wasn't super biased
I loved the video! I bake all the time and I see why when I bake from scratch the texture is so much better than baking from the box thank you so much.
The box mix "crowned" because he added waaay too much batter to the pan. That applies to all cakes; you add too much and it'll "crown" on you. . Other cons for the scratch mix are the equipment and ingredients. Let be honest, most people at home don't have a mixer (or any type of mixers) and could not afford the extra ingredients. Like the custard. I'm pretty sure he used pastry cream which means that you need to buy more eggs, cream, sugar, cornstarch (or flour) and vanilla pods (which are pretty expensive). Take this from a pro baker. I've been making cakes for a good while. He also didn't beat the box mix correctly. Your supposed to mix it for about 5 mins. That's why it came out with tunnels.
I prefer scratch, but when I make box mix (bcs of price, like you said), I beat that batter till it comes out looking pale and smooth like Buddy's (with the appropriate aeration). I agree that the stand mixer is way more of a variable than the ingredients. I love my mixer!
First of all, He didn't even make them the same. He used a mixer on the scratch cake & a whisk on the boxed. He also left the boxed mix sit while he made the other one (which would make it thicker & cause it to get more air pockets to form in it, causing more crevices in the final cake). I've had my own cake business for 10 yrs & have always used mixes (sometimes doctored a bit), but I have always gotten rave reviews & NEVER had a cake fail or fall! I've also had one of Buddy's cakes once & it wasn't all that!
Thank Buddy, You read my mind. I really needed to see the comparison between the two. I have noticed with the box cakes that they are harder to Frost because they are more likely to fall apart. Where do we find your cake recipes? I bake lots of cakes for my family and I would like to use your recipes. Thanks so much ....
The difference texture is caused by how you mix it. When I make the box cake, it looks exactly like the homemade cake. You can't make a comparison if the process isn't the same. We are not stupid, but nice try thought.
Buddy's cake makes the box mix look like a crumpet lol If im pressed for time I will use a box mix, but nothing beats nans cake recipes! Loved seeing this comparison
Omg I didn't know you have a RU-vid channel!! I've been watching cake boss and any other show you've been on and now this. AMAZING!! You are my favorite baker and decorator ever
I recently tried one of his cakes from las Vegas and lets says i had to go to the super market after eating one slice and get a half gallon of milk. Drank the whole half gallon milk. So dry like the desert
Jennifer DeGreef I would love to know what they taste like, I love watching cake boss, but I have heard a few times that his cake isn’t all the hype the show makes it up to be?
Probably isnt that great from the travel, he has that factory to mass produce so its probably not the same as getting one at the bakery made right there, but I've never had either so im just guessing
Yeah I had a cake from his bakery and it wasn’t all it’s cracked up to be, it was a bit dry and too much frosting I understand they make it super fast but it tasted like a machine made it and before people are like machines make most of your food. Yeah but his cakes are supposedly homemade but either way disappointed in the quality it was tasty but dry and too much icing 😅
I actually did an internship for 3 months at the Ventian in Vegas my senior year in hs. They don't bake any cakes there. All the cakes, cheesecakes, and cannolis come pre-made. They just store them in the freezer. The only things they actually make there are cookies and lobster tails. Pies too but only for fall season.
My mom went to your bakery and bought your deserts!!! Seriously I have been watching your show over and over again and those deserts were absolutely amazing 😉
I’ve never tried your recipe for homemade cake, i do box cakes all the time and my family tells me that the cake is so moist and it’s so good, I would have to say box cake
I used his vanilla sponge recipe and it was like chewing an actual sponge.... and I’m not an amateur baker either so it wasn’t me. His frosting recipes are awesome, but the cake ones in the book aren’t good.
yes will you share the recipe. pls you never going out of business because some people just dont like 2 bake and we always want 2 come 2 your baking shop just cuz it's beautiful.
I like those who try to mention chemical that is added to food and how to avoid that . Eating chemical makes you do to doc and you are eating more chemical in form of medicine. so decide is store bought cake mix saves you time or cleaning or homemade cake saves your body and money .
Hey, Hey, Hey Buddy!! I am so glad to see you on here!! I love scratch cakes, cookies, pies etc, but sometimes I don't have all of the ingredients, so I get a box cake and add milk instead of water and butter, (if I have enough), instead of the oil... it really helps a dollar cake mix out!! Thanks Buddy for showing how to mix the ingredients properly too.. Will be watching for future video's!!
