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
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..
@@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
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
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! 😋
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
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 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.
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!
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 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!!!
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.
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?
HEY BUDDY- IM FROM SALTA- IN THE NORTH OF ARGENTINA- IM GONNA TO DO YOUR HOME RECEIPE FOR CAKES...NOT FROM BOX BECAUSE THEY DONT GROW ...YOURS ARE NATURAL - AND PERHAPS MINE SEEM TO BE EQUAL LIKE YOURS
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.
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.
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.
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.
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 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.
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!
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 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.
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 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.
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.
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.
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 .
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’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.
Jenn Grace Well technically sodium bicarbonate and the like are chemical COMPOUNDS, any person with common sense would have picked up on the fact that he was referencing synthetic chemical leaveners (like the kind you cannot pronounce and have no idea what you’re reading, as he suggested). He added “chemical” (compound) leaveners himself, which you noted. Because you cannot bake without them. So, technicalities aside, perhaps you should think contextually and read between the lines about what he was getting at. But next time you try to bake a cake without baking powder or baking soda, please let everyone know how it went. And perhaps read a box cake mix and decipher all the ingredients then you can understand what he’s referencing
You'd think a pastry chef would know how to crack eggs. The way he does it on the side of the bowl, introduces bacteria into the egg, and the mix. Don't believe me, ask Jacque Pepin . Crack it on a flat surface, pendejo. LMAO 🤣😂
@@TheZombifiedFairy when you're in a position of power, it's your duty to show them, the correct way. Kids are impressionable, and should be taught proper tecnique. The eggs would be safe if they were from the U.k., but since they highlighted your reply to me. These videos are ALL ABOUT EGO. Pointing out errors is a good thing. It's how we all grow and learn. 👍😎👌 Don't believe me about the eggs, ask chef Jacque Pepin.
@@ArmandoDy when you start a comment off condescendingly, no one's gonna listen, ego or not. You could have just moved started with a "this is not the proper egg cracking technique". I'm not asking anyone I don't know 🤷♀️ I'm just saying the condescending tone was not needee
I hate box mix cakes 99% bakeries in my country uses betty crockers. It tastes soooo sweet that you can't even swallow it. I love all natural, scratch mix
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 UA-cam is just a blessing and brings a smile to my heart.
I’ve had buddy’s cake before and I have to say I don’t think it’s that good because his cake is to heavy and to filling and he puts way to much icing on the cake I mean there was more icing on the cake then there was cake so if I had to choice I would stick to the box mix I mean yeah there’s stuff in it but it’s lighter and not as Heavy and not as filling so it’s more enjoyable to eat and you can choice how much icing you want and you don’t have to drawn it in icing like Buddy dose with his cakes
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
I would love to make Buddy's scratch cake, but I literally can't afford the ingredients in 2023. Especially the eggs. I would love to see him make Swiss buttercream without a fancy mixer. I always wanted to make it, but I didn't know how to without a fancy/expensive stand mixer.
We've added the missing Italian Custard Cream Recipe in the description! Sorry about the oversight!
Do you have to use powdered milk? Can you use regular milk? And have the same result?
thanks.
How much butter?
Excuse me, Budy, Butter and milk powder, how much i need use.. Thank's
the recipe you posted isn't the same you did on the video :/
Are people actually on this commenting and telling Buddy how to make a cake😩😭🤣
Abbie Fogg 😂
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.
Lmao i know!!!
🤣👏👏
Do a video on Store bought frosting vs homemade frosting:)
There's no contest on that!
I make my own frosting , will never go back to store bought frosting
@@staciesherman9496 just SAME I adore homemade
Home made frosting is so easy to make that I dont even understand why anyone would buy the gross stuff they sell in the stores
@@mspike951 because some people dont know how to make scratch or dont have the machines for them
Buddy be the darkest white guy on earth istg😂😂😂
Master Monkey it’s the Italian. My dad could be his cousin and most people swear I’m not white
Yea Italians tan welll another example I’m the blackest hisanic person
Master Monkey because it wasn’t a recipe video
My husbands the same, he’s Portuguese and from the Azores like Cristano Ronaldo he’s so dark compared to my Jewish pasty ass
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
This was edited like it's 2008 but I don't care because it's BUDDY AND HES THE BOSS
No added chemicals!? YOU ADDED WATER AND BAKING POWDER!!!! (chemist humor)
O. My. God.
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..
C6H12O6
NMMD is my initials omg😂
Ikr everything is chemical
I am 10 and i make srach cake every weekend also can i have 10like
Edit thanks for all the like
Ok,No offense, I’m 11, but I know to spell and type “SCRATCH” right
I aM 10 aNd I mAkE sRaCh CaKe EvErY wEeKeNd aLsO cAn I hAvE 10 LiKe
@@zachdaniel6285 Sorry but I'm bottom set for spelling
unicorn life I’m 8 and I make skratch cacke too
I’m 20 and I’ve never heard of scratch mix
How can we do this recipe if you won't tell us what's in and how much custard you used 😦
Its a secret recipe and sells it at his bakery. Im sure he doesn't want to give that away
@@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.
Just look up cakes that uses pudding mix, that should be about the same as his cake
@@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
At least he is making cakes and not rice krispy treats
He uses rice Krispy treats to as mold ehen he's building a master piece. Get it right if you're going to criticize the man.
The instructions written and the actual video dont match up!!! Butter ?? What butter ???
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
Brownies! Box vs homemade
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! 😋
I love your honesty throughout this. It was funny when you said you add custard to your mix-- I add two packages of dry pudding to my box mix!
Did anyone else get triggered when he spilt the powder 😤
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
Damn u lost weight bro
N o h e d i d n o t
*idiot-proof*
That’s nice, it’s perfectly for me!
5:26 does anyone else find this satisfying
Just me???
Yeah just u
I didn't know I felt the same way until you pointed it out.
Totally… I want that video where he talks about the crumb structure because of this very part.
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.
Paige Silberhorn
No because he has to follow the recipes, and box cake recipe doesn’t call for pudding
But there are boxed mixes that call for pudding. He should have used one of them.
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.
Buddy, your cake looks smooth and deliciious to eat. Thanks, for the comparison.
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.
Got 'em!!!
As he said, the box mix is not 'evil'. It just comes second to the scratch mix.
The message is, if you want top quality, do it from scratch.
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.
Maria Martinez
Exactly lol
Instruction unclear: fell off a bridge
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!
Thats because u used a mixer for one and not the other
Agreed
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
Exactly he’s biased lol he just wants us to use his recipe.
That's part of it but the scratch cake would still be way better even if he'd used the mixer for the box.
Idk if that really matters, usually you don't even want to beat cakes for a long time. Plus the box cake says you can use a whisk
Scratch made is definitely by far the best and the only way I make my cakes!
Hi Buddy! Definitely the scratch cake. That's all I make 😁 I may have to learn your recipe, it looks yummy! 😉 Thank you for all your great videos!
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!!!
He’s lost so much weight! I miss watching him!
The cake made from scratch reminds me of old fashion pound cake , I bet it’s really goooood 😋
😁😁😁😁😁
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.
I met buddy on Saturday I was so happy love y’all
Did anyone else notice IDIOT-PROOF 1:20 😂😂😂
Lol when I read that I remembered when my friend added extra oil instead of water to her mix 😅
Thank you cake boss I wanted to follow your recipe But the recipe didn’t show how much water to add . Please 🙏♥️
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?
Hack for box mix- instead of water add milk it tastes amazing
Also, 3:44 the box batter sat on the table for a while so it's a no brainer that the batter is thicker.
So can we have your famous recipe??!!😍😍
wow i will start to make scratch cake from now on!
HEY BUDDY- IM FROM SALTA- IN THE NORTH OF ARGENTINA- IM GONNA TO DO YOUR HOME RECEIPE FOR CAKES...NOT FROM BOX BECAUSE THEY DONT GROW ...YOURS ARE NATURAL - AND PERHAPS MINE SEEM TO BE EQUAL LIKE YOURS
I love scratch mix cakes, that is my favirite way to bake cakes!!!
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.
Hahaha! That’s really neat.
“Three eggies” 😍
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.
Ava Miller Exactly, Im like but uhh you clearly just made a pound cake lol🤣
True because in the past when I made box mixes,mine never had those tunnels running through them!
Ava Miller &
If I had to do a box mix I'd use the pillsbury. I like how that holds up out of all the brands I've tried
I love the homemade cake better
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.
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.
Angie Lim link?
Will this recipe yield enough for one 10 x 2 cake pan?
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.
Wow that scratch cake looks amazing! let me tell you once you find a scratch vanilla recipe that you absolutely love you won’t go back to a mix!
Heyy!! Do you have a vanilla recipe you can share?
Yes, I really like Yolanda gamps vanilla cake her recipe is on her channel called How to cake it.
Why are people telling this man how to make a cake 🎂 he’s the fucking cake boss for a reason
Oh man, I wish he shared the measurements.
Crystal Torres look at the description. But I don’t see how to make the custard.
@@punitkothakonda1535 oh, I see. Your awesome, thank you.
@@punitkothakonda1535 The custard recipe is in the description box, too.
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.
Home made is better the a box mix.
Gluten free cake vs. Not gluten free. And love the homemade, would love to try
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.
Jon Smiths just curious how many years have you been baking for??
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!
Ummm no.. plus if you look at 4:12 he filled them the exact same. It does matter if you make your own or not
You trying to say you a better baker, his dad was a baker he has baking in his blood
Can you show us a video of that too?
Sad thing is, unless you're well known, most people want cheap and big. They rather pay for a large cake than a quality cake. 🤦♂️
Agree with this. I am still practicing making cake but ingredients cost is already a cost of a cake in big stores like walmart.
This whole video process is super biased and then not only that but they were prepared differently . One was with a wisk and the other with a mixer
How do you make the custard?
OOF now I want cake
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
Their's is more Yellow?🤔🤔🤔That's the reason it's called Yellow Cake Mix!!!
Lmao. 😂😂😂😂
Yeah they're both yellow cake mixes... thanks for telling me I guess... but the boxed is still more yellow from food coloring
😂😂😂😭😭
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.
My 10year old and I say Scratch!
Your the only one who answered the question 🙂
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 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
Well arent you dramatic
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.
I learned a lot! Great video. Can you make a lesson on basic frosting vs. store bought.
Why is he so god damn dark
Wouldn't the box mix be better if you mixed it in a mixer
Um... custard isn't new to me in cake. Even box mixes have pudding(custard) added to the mix
kiki bigbangfan ok?
Am I the only one that is turned off by the idea of a “light airy” cake... like I want a heavy ass moist thick cake.
Buddy: so we’re gonna put that in
*spills out half of the mix*
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.
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.
I’ve never used a box mix in my life and I bake regularly at the age of 14 I was taught to make cakes at the international culinary center
Scratch cake looks amazing... Please share crumb cake and cream puffs recipe
I’ve never made a homemade one , I’m going to have to try it, it looks delicious
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 .
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!
Please share a perfect red velvet cake recipe.
I love all the people in this comment section discovering that southern Italians exist.
same
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 grew up on box cake. Try making homemade sometime. It's not that bad!
Homemade are worth it you should give it a try.
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.
When you look up "Disdain" in the dictionary, there's a picture of Buddy Valastro making box mix cake.
Chemical leaveners is a con of box mix? He added baking powder in his scratch made cake too... that is a chemical leavener. 🤔
Jenn Grace baking powder is basically a combination of baking soda and cream of tartar. No chemicals there.
Chemical leaveners are synthetic chemicals
@@Tara-id3rk I'm sorry, you don't know what chemicals or chemical leaveners are. Nice try.
Jenn Grace Well technically sodium bicarbonate and the like are chemical COMPOUNDS, any person with common sense would have picked up on the fact that he was referencing synthetic chemical leaveners (like the kind you cannot pronounce and have no idea what you’re reading, as he suggested). He added “chemical” (compound) leaveners himself, which you noted. Because you cannot bake without them. So, technicalities aside, perhaps you should think contextually and read between the lines about what he was getting at. But next time you try to bake a cake without baking powder or baking soda, please let everyone know how it went. And perhaps read a box cake mix and decipher all the ingredients then you can understand what he’s referencing
People baked for thousands of years without "chemical leaveners"
You'd think a pastry chef would know how to crack eggs. The way he does it on the side of the bowl, introduces bacteria into the egg, and the mix. Don't believe me, ask Jacque Pepin . Crack it on a flat surface, pendejo. LMAO 🤣😂
No one cakes what you think. Last I checked, no one knew your name for your cakes...
@@TheZombifiedFairy don't believe me about the eggs, ask Jacque Pepin. 🤣😂
@@TheZombifiedFairy when you're in a position of power, it's your duty to show them, the correct way. Kids are impressionable, and should be taught proper tecnique. The eggs would be safe if they were from the U.k., but since they highlighted your reply to me. These videos are ALL ABOUT EGO. Pointing out errors is a good thing. It's how we all grow and learn. 👍😎👌 Don't believe me about the eggs, ask chef Jacque Pepin.
@@ArmandoDy when you start a comment off condescendingly, no one's gonna listen, ego or not. You could have just moved started with a "this is not the proper egg cracking technique". I'm not asking anyone I don't know 🤷♀️ I'm just saying the condescending tone was not needee
It's because of Jaques Pepín that I crack my eggs on a flat surface!! I always remember him talking about bacteria entering eggs.
I don’t think anyone’s ever made me a scratch cake..my birthdays is coming up too. I’d love to have a good scratch cake
In my parents’ house my mother only made cakes from scratch and she used to bake wonderful ones.
Scientifically. You should have mixed them the same. Either both by hand or both my machine. So that you can compare results better
Oh my gosh. Haven't seen you since cake boss days...
You are looking soooo healthy.
👌👍
Buddy, I noticed you used water, but used milk powder. If we used milk and omit the milk power would we still yield the same flawless crumb?
I hate box mix cakes 99% bakeries in my country uses betty crockers. It tastes soooo sweet that you can't even swallow it. I love all natural, scratch mix
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 UA-cam is just a blessing and brings a smile to my heart.
49 yrs young and never made cake from scratch!!! Oh it's on Buddy!
And then he has so much more crust still on his scratch cake,u can even see it😂🤜🏼
I’ve had buddy’s cake before and I have to say I don’t think it’s that good because his cake is to heavy and to filling and he puts way to much icing on the cake I mean there was more icing on the cake then there was cake so if I had to choice I would stick to the box mix I mean yeah there’s stuff in it but it’s lighter and not as Heavy and not as filling so it’s more enjoyable to eat and you can choice how much icing you want and you don’t have to drawn it in icing like Buddy dose with his cakes
I don't mind box mix. I always use milk and butter instead of oil and water and it turns out moist and never oily 😀 my favorite is vanilla 😀
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
1:23
Am I the only one who saw that?
*cough* idiot-proof *cough*
That’s it. I’m making my cakes from scratch now, I’m not buying ready made box cakes anymore
Omg I used to watch you all throughout my childhood gotta support
I would love to make Buddy's scratch cake, but I literally can't afford the ingredients in 2023. Especially the eggs. I would love to see him make Swiss buttercream without a fancy mixer. I always wanted to make it, but I didn't know how to without a fancy/expensive stand mixer.
I love to what your baking show you guys are funny as hell
Nuff love
Should have whisked the box one on the machine too