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Why is it all European cakes', pies & cookies taste so much better , even the supermarket buns ,cakes ect tastes so good over there, the cream tastes like cream, even the breads over there tastes like bakery breads, our breads are too sweet.
I agree about both bakery and box cakes tasting odd. They share a funny, fake vanilla taste.
I'm not above eating them anyway sometimes, but I'd rather have homemade.
Wow a lot of you must have really horrible bakeries where you live. Our bakeries make amazing cakes. And cannolis. And italian cookies, and hamentashen, and bear claws, and pastries.
Are you folks talking about supermarket bakeries? I know they use industrial mixes for their cakes. The "real" bakeries in our area are all made from scratch every day, mostly to order though they all have a few common varieties on hand, like an italian cream with buttercream frosting, and a carrot cake with real cream cheese frosting, etc. etc.
My cake's great, but that's because I use Duncan Hines devil's food cake, jumbo eggs instead of large eggs, and I make the frosting from scratch with just corn starch, butter, boiling water, sugar, and baker's unsweetened chocolate squares.
Duncan Hines does some pretty awesome Devil's Food cake!
Why is it all European cakes', pies & cookies taste so much better , even the supermarket buns ,cakes ect tastes so good over there, the cream tastes like cream, even the breads over there tastes like bakery breads, our breads are too sweet.
Maybe because they tend to use real ingredients and the best of those, nothing artificial, and they care about freshness. They even know that the milk from different cows taste different and so the products from a certain breed has different flavors (also what the cow eats is important). In Europe, if the baked goods are stale they will throw it out or take it home to eat themselves, but they will not sell them to customers. If a customer eats something stale, what are the chances he/she will be back? Repeat business is more valuable than what is lost on stale pastries.
Couldn't help but see the comments about European baking and such. I only wish we had some old fashioned, real good bakeries here in Las Vegas
Just a couple of the hotels have bakeries, The Rio, Red Rock Resort and The Venetian come to mind. Not a lot of items, mostly cakes. We have one bakery that's been around for a long time, one location and all they really specialize in is cakes. Other so called bakeries have extremely limited variety and usually empty shelves, even if you go early in the morning.
There's a fairly decent {and I use the term loosely} bakery in The Bagel Café here in town, it's a bagel joint-lunch joint-semi-bakery type place with just a fair amount of items you find in a regular bakery. Our supermarkets are usually where the locals go for baked goods, meaning most supermarkets have their own bakeries but they have little variety and ALWAYS the same things.
Oh dang, I'd love to see a bakery like this here in Las Vegas. It's in Germany. Oh well, back to doctoring up box mix cakes for me, lol
Last edited by Kitchen Witch; 05-20-2014 at 05:06 PM..
Did anyone ever try this trick on how to make boxed cake taste like it came from a bakery?
Step 1: Look at the directions on the cake mix
Step 2: Add one more egg (or add 2 if you want it to be very rich)
Step 3: Use melted butter instead of oil and double the amount
Step 4: Instead of water, use milk.
Step 5: Mix well and bake for the time recommended on the box.
Makes sense if you think about it but I'm wondering if anybody here has done this.
try to add pudding mix to the box batter
and Sour Cream & Walmart has 5 pound buckets of it
Whipped cream has to be one of the best frostings. There are others that are good, too.
Whipped cream is my favorite frosting, especially chocolate. I put the cocoa and confectioners sugar in the bowl with the cream, give it all a stir, and refrigerate for half an hour before I whip the cream. It's good on chocolate cake, but I really, really like it on yellow cake.
Whenever I make a boxed cake (99% of the time I use boxed), I follow the instructions on the box, but rather than using a mixer I beat it by hand. Somehow it comes out a bit less smooth, with a little more texture. More like homemade, not necessarily bakery-made. It's a little tiring to mix/beat for 2 minutes, but the end result to me is worth it.
Last edited by puginabug; 01-25-2017 at 08:43 PM..
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European Desserts
