I am a baker. I've worked professionally for a bunch of years. I make all kinds of things and always bake from scratch. Untill now my cake decorating has been at the novice to intermediate level. For reasons I had to leave the professional world and find something to do from home so I'm brushing up on my skills and starting a small home cake decorating business. From what I'm reading it seems alot of you use cake mix. It sure would save time but I want to make sure I'm giving my clients what they expect. Is cake mix the norm? THX

I give people the choice and price accordingly. (I am not a baker, so I prefer to use a mix myself.) All character pan cakes I have done for kids have been mixes so far.

That's a good idea. I have a cupcake order for a kids party and I was considering a mix. I'll ask the mom, good idea!! Thx

In some previous threads, it was mentioned that it all depends on what the person is used to .... did they grow up on mix or scratch cakes? So it was suggested that you ask the person what they are used to eating. A grew-up-on-mixes person will think a scratch cake is too dense or dry (or whatever); a grew-up-on-scratch person will not like the 'commercial' taste of the mixes.

I personally haven't had a scratch cake that I could eat .... but I'm the reverse on cookies! I can't stomach cookies from a mix or the refrigerated section anymore!

I do both. People I make my cakes for can't tell the difference. Some scratch recipes are dense. I use the recipes from the Cake Bible and those tend to be more moist than other scratch recipes. I have noticed that southern cake recipes tend to be on the dense side.
Like someone above me said, it depends on the what the person likes or is used to. I'm fortunate to have people who don't have sensitve taste buds and want a cake that's good and moist and made by me.

I have only used cake mixes so far and people who tried my cakes said those were the best cakes they 've ever had. So I think I 'm gonna stick to mixes for right now.

I mostly use mixes and it's funny at the response I get of how good it is. I will also bake from scratch if asked to.

I use box mixes with the extender recipe 99% of the time. If there is something special someone wants or I wanna try something different, then I'll do scratch. Its just more expensive doing scratch and people always want a good deal.

Yeah it's been cake mixes for me. But i only buy when on sale! That's key for my small home business and i'm only fifteen so what more can i do. I have a question, when you do a whimsy cake(i've never done before) what specific cake mix do you use? It would seem you need a real sturdy one like a pound cake or something. any comments would help. i have a whimsy cake due this month!

I have the same problem with scratch cakes. The density of them is too often mistaken for the cake being dry. This is the reason I stick to mixes. The softness and moisture in them is what most are used to. Alton Brown even said that there's no shame in using mixes because what they put in them actually makes them better in many ways than scratch cakes... but never use the canned frosting.

I have always used a cake mix and have been baking and decorating cakes for almost 30 years. When making wedding cakes I sometimes a Dromadary (sp) mix to give it some texture along with a cake mix. People have always complimented me on how good the cakes are. I am certainly not going to change a good thing!

I ONLY use mixes! I really JUST use the mix (and the store brand mix, at that)...with white cake, I add whole eggs instead of just whites, and a tablespoon or two of extra oil. I do have a yummy chocolate recipe, but again, it starts with a mix.

A few days ago, I tried the White Almond sour cream cake from this site (which is just a very doctored mix cake), thinking it must be the best recipe ever. And you know what? I like my plain old box mix better! I've had nothing but compliments on the taste and moistness.

SOmetimes I think it's just the power of suggestion .... when people rave about my cakes, I'm thinking "It's the same cake you make, the same mix you buy!" But maybe it tastes better because someone else made it! I will freely tell people who ask for my oatmeal cookie recipe, "It's on the box" ..l... try as they might, they tell me they just don't turn out the same.

My honest opinion is our secret ingredient we put in, regardless of whether it's scratch or mix ..... the luv and passion we have for our craft that can't be matched by those who "just don't get it!"

I only scratch bake. I try my hardest to stay away from preservatives in my baking. I got my start at the farmers market so I stick to my roots, I guess.

I'm a scratch baker too. Mixes are by far easler, but they aren't the same in my opinion. I'm also an organic, natural ingredients baker and try to use as much organic as I can easily get (still not using organic sugar - but am using organic flour, eggs, and milk)

I made a mix cake with the littler box cake because I always try to stick to the "known" when making something the first time and you can TELL it's a mix... and I don't like that. But I think some people prefer it as that's what they have gotten used to...

Also, denser doesn't have to mean drier, denser can be from being moister too.

Melissa

You can always compromise - I like the Cake Mix Doctor book which uses mixes with lots of add-ins. Everyone always thinks they're scratch. Plus, you can offer a lot of flavors, even if you maybe haven't baked them before, and be confident that they will turn out with consistent results.

Wow overwhelmingly cake mix!! i agree that if people have never had scratch cake or even real buttercream italian or french or whatever) then they can think the cake isdry or too dense and the buttercream is too buttery but to me they are far superior. I think I will ask all clients and offer a choice. I'm going to check out that cke Dr book too.

I always use mix boxes but I heard someone one time that she added orange zest, butter and I don't know what else to the box mixes but the taste was delicious it tasted like butter yellow cake and it was very fluffy like a sponge cake. At that time I wasn't doing cakes but know I wish I would of asked for this recipe. If anyone knows it please let me know?