i have a little ways to go still, but eventually i want to open my own shop, i use mixes now, because i just find them to be so vesitile, and consistant... do you all think i should eventually switch over to scratch cakes for i do eventually open a place of my own??? how do you all feel about this??
thanks
This is something that is totally up to you. You have to enjoy the process of making things from scratch if you decide to go that route. Scratch made items take longer to make and you have to be more precise in everything you do or you will not get the same results every time...you can't rush through the scratch process.
Personally, I want all my stuff made from scratch and I love the process of taking my time and making sure everything is just right. I also like the taste and texture of scratch made cakes better than any box mix - even a doctored up one. Some say they can't tell the difference, but I can.
As you can see it is a very personal decision. You will get a ton of differenct answers but the bottom line is what do you want to do?
Whatever works best for you is what you should do! My scratch cakes are often awful - and inconsistent at best. I would be scared to death that I would be having a "bad cake day" and would never feel 100% confident sending a scratch cake out the door. Others feel totally different. Don't let other people's experiences and prejudices color your judgment. You know what you do best. Follow your heart!
I've often wondered myself, do shop owners bake from scratch? It seems like here everyone expects them to. I think, personally, if I were to ever open my own shop I would have to bake from scratch. It takes more time, but you feel a certain sense of accomplishment when you get consistant with your baking. I use both right now, but I find that the more scratch recipes I find, the less boxes I use.
I agree with the notion that you should do what works for you and what your customers are coming back to you for!
Angie
Its definately a personal opinion. I love making from scratch but its much more costly. A box cake on sale can be under a dollar and making from scratch, well, ya got eggs, sugar, butter, flour, etc, etc, etc. Just kinda depends on you. Latley I have been playing with the box cake extenders and seeing how I can get then to taste more like scratch. So far, so good. 
I prefer scratch personally and it's what I would do if I had a shop-front bakery, BUT I know lots of bakeries use mixes because it increases your profit margins and enables you to get more out of the door more quickly. I say go with your gut instinct and what you prefer to do - only you know that! Best of luck when it happens!
I agree with all these posts.....go with your instincts.
One very important item for thought is that you need to be VERY consistant. You will have some mighty aggravated customers if they order something they have had from you before and it is not the same the next time.
I get the same satisfaction baking something great - whether it is from a mix or from scratch! (mix is just a whole lot more predictable in my kitchen)
There was a great thread on egullet about "Where are all the bakeries?" Small bakeries that we grew up with are folding because of places like Wal-mart, Sam's, Costco, etc. When you can buy processed cakes for cheap and on the quick, which most people do.
To compensate for the falling sales, those mom & pop bakeries that are left try to cut corners by using mixes and already-made icings, just to stay afloat. It is sad really. I remember my mom stopping at the local bakery and getting a hand made, scratch cake, whenever she did not have time to bake or for special occassions. Times are changing.
So, these are things to think about when opening your business. I always make scratch cakes, will always do so, which is why I will probably never own a shop, lol. You may not have a choice in using scratch if you want to see any $$$.
You know, I have quite the opposite opinion of the small bakery in my hometown (that I grew up with) The memories I have of it were AWFUL! the cookies (which we would buy for like 10 or 25 cents) were horrible tasting (looked good though!) and the cakes were always very dry. I had much better fondness from my gramma's baking!!
I don't know if it is the Walmarts of the world that caused their downfall or their own carelessness as to the taste/texture of their product. I do remember the cakes and everything in the cases looking beautiful, the taste just never matched the beauty IMO. this would be in the mid 60's - maybe the bakeries before then were better?
Well, there is this wonderful Italian bakery up the street that makes amazing cakes. Scratch cakes that are moist and full of flavor and the frosting is just perfect. All their pastries are to die for. I discovered them when I was getting married and was looking for my wedding cake. They didn't disappoint me then, and they don't now, either. It's just a matter of finding that perfect shop.
Don't think that you can't have a bakery one day without getting put under by the chain shops. While there are those that prefer the convenience and price of Wal-Mart, there are also people that appreciate the art and taste of a great fresh cake with fresh ingredients. On the flip side, there are of course, bakeries that don't make the greatest cakes in the area. You just have to do a little hunting sometimes.
Just my thoughts.
Angie
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