Since I'm planning to have my own home-based bakery, do you make your best cake recipes from cake mixes or make it from scratch? Which one is cheaper to make? The best taste? I know some bakers doesn't like any instant cake mixes because of so much artifical flavoring to it.

Personally, I don't mind making it from scratch because to me, it has more natural tasting to it.

What do you think?

I flip flopped on this for a long time. My Wilton instructor whose been doing it for 18+ years warned STRONGLY against using anything but a mix. Her reasoning was that most folks are used to eating cakes made from a mix. They are used to and like the taste of the mix cakes so sometime when they taste one from scratch its too dry or too bland.

When I first started doing cakes I went with her advice and made all my cakes from a mix. It certainly saved me time; as far as money goes I dont think you really save much honestly.

I started doing scratch cakes after a family member specifically asked for one. It was so much fun and the cake tasted soooooo much better than any of the mixes Ive ever used. I also felt much better about the work than I did when I used a mix. I felt like I was cutting corners by using a mix. And I dont know why but it just felt wrong.

JMO though. I know there are some decorators on here who use nothing but mixes. You know, the customers are paying for the hard work they put into decorating the cake. And then there are some like me who feel you get a better product out of a scratch cake and just feel better about doing it that way.

I use a cake mix basically for cupcakes and scratch for all other cakes. I doctor the cake mix by substituting real butter for the oil, if called for by the mix. I feel like the customer is getting cheated if I don't make a "scratch" cake. Anyone can buy and make a mix, although cake mixes are also our friend because they are consistent and again that's one thing customers are seeking. Its basically up to you. . .
JMO
Leslie

i actually use both!!! i never just use straight cake mix...it is usually doctored in some way. but there are several cakes I make that i just haven't found a suitable or better scratch cake that I like better....these have been my most requested cakes. but I also use scratch for cakes that I don't like the outcome w/a box mix. So far none of my customers have cared whether it came from box or scratch. I'm sure I'll get the question sooner or later though!!!

I don't think either one is cheaper than the other....unless you really just use straight cake mix from a box. I think it is really your preference. If you've never made a scratch cake though...I would make a few practices cakes first. B/c some of my scratch cakes have turned out really dry....but I liked the taste. So I've just played around with different recipes until I find the one I like!!!

I have been baking from my home for many years. I would say that 98% of the time my cakes are from a mix - I add to it, but they are based on a mix.

I do not feel dishonest or as though I am cheating anyone either. The cake is made in a mixer with fresh ingredients added, and baked in my oven. Anyone who tries to make one feel "less than honest" or that they are "superior" to those who use a mix because they make their cakes from "scratch" - well, it just is not right. Yes, anyone can buy a mix, but it does take effort to make it and bake it and a lot of folks don't want to take the time. I tell the people I bake for that is what I do, and they have never had a problem - in fact, they have told me that mine are always better than the mixes that they have made. (it's my "special touches" that make mine better!!)

You are the only one who can decide which is what you want to do. Just don't think that you are less of a decorator or baker if you decide on using a mix.

There's nothing wrong with using cake mixes for a business. I think it all depends on YOUR personal preferences. If I were you, I'd get some recipes together, and try making a few mixes from scratch, as well as a boxed mix and see how they turn out, then ask yourself, SELF? which is better?

Of course everyone has different taste, but you should know what your cakes taste like, before trying to sell one to someone. The only way to know for sure, is to experiment, in my opinion.

Ditto! In the long run, It will be your preference. I make cakes such as pound cakes,etc. from scratch. The decorated cakes,I use a mix that I doctor up.

I use mostly doctored cake mixes as well, although I do have a couple of scratch recipes that I love. But for most cakes I have not found a scratch cake that compares in texture and taste to that of a doctored mix. I look at it more as a base than a cake mix though. By the time I add fresh fruit, buttermilk, sour cream, butter, pure vanilla or almond extract, lemon zest or whatever my additions might be, I have deviated so far from what the cake may have been had I followed the package directions that no, not just anyone could have made that recipe, it is my recipe at that point. Basically all a cake mix is is a box of your dry base ingredients. And almost every bakery out there starts with a premixed base for there cakes as well, so I don't think you are cheating the customer at all.

What a cake mix gives you is a very consistent result. They almost always rise and bake great, and they are much moister than most scratch recipes. Your customer is paying for a good tasting cake that is decorated beautifully. Most customers are not going to ask you if you use a cake mix, and if they do tell them, after they taste your doctored recipe they most likely won't care anyways.

I find the doctored cake mixes are the best, and people always think they are from scratch! I always add espresso powder into the water for chocolate, and always substitute the oil with sour cream. Makes a fab chocolate cake! As far as a white cake I have a great recipe that is full proof everytime! You can IM me for it if you would like.

izzybee, I would love to see your white cake recipe. Please e-mail it to me at [email protected]. Thanks so much!

haha, I prefer to be called a Letterman fan, since he did it long before Emeril, but yeah, I like his show sometimes.

I can't stand using a cake mix straight out of the box, I have to make it mine as well. Almsot anyone can make a boxed mix, not everyone will make a cake taste great though.

Thanks, everyone! You all made senses that doctored cake mix is a way to go, for both better tasting and time saver. I have tried to make it from scratch, but not as good as the cake mix.

I'm going to check with my library and see if they have any doctor cake mix cookbook. Any suggestion? Cake Mix Magic or Cake Doctor?

Again, thanks for your generous opinion!

I love the cake doctor books! There is a strawberry cake in one of them that is to die for with a little cream cheese frosting! mmmmmm

I love to bake from scratch and doctor box mixes.. .

kind of funny - today i bought a cupcake from a bake sale
and I could taste that the mix was straight from a box w/ no doctoring
I had forgotten what that tasted like -- yuck ---

i haven't started a business yet, I'm still saving up the license fee, and trying to find a good kitchen to rent.

but I always use scratch recipes.

a lot of the people I make cakes for are vegan, allergic or do not want all those artificial flavors, colours, preservatives and other additives in their cakes. And it's easier to make sure those things that they cannot/will not eat arent in a cake if I'm making from scratch.

that and I find just following a recipe easier than buying a box, and THEN following a recipe (doctoring the mix.)

Hmmm that's good to know Alien. I may be making a vegan wedding cake this fall. I'd love to hear about your favorite vegan cake recipes.

I would love some vegan recipes as well! I have a couple freinds that love my cake decorating but eat vegan diets and therefore can't order anything.

Hey izzybee,

Would you mind sending me the White Cake Recipe? [email protected]. I have been looking for a good recipe!

We have a daughter that is lacto ovo vegetarian in our home (thank goodness not total Vegan!) - I have tried some of the vegan recipes, and have not had good luck with them (but I may be expecting too much??) I'd love to try some of your recipes Alien - just so I know what it is supposed to be like.

As for the books - The Cake Mix Doctor books are my bibles!

I'll do several posts for each recipe. I'm not quite sure how to attach them.

here is my chocolate cake. this is my favorite, I use it all the time and it comes out beautifully. it cannot sit around too long before baking, or the baking soda will use up all the vinegar and loose it's oomph.

the recipe was given to me by a vegan friend years ago, I had to make a few adjustments to the original to get it to my liking, this is the way I make it:

* Exported from MasterCook *

Vegan Chocolate Cake

Recipe By :
Serving Size : 24
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups flour
5 tablespoons cocoa powder
1 1/2 cups sugar
3/4 teaspoon salt
1 1/2 teaspoons baking soda
3 tablespoons oil
3 tablespoons apple sauce
1 1/2 tablespoons vinegar
2 teaspoons vanilla
1 1/2 cups cold water

Mix the dry ingredients

mix the wet ingredients

add wet to dry, mix well, but don't over mix.

pour into oiled pan and bake at 350F for 30 - 35 min.

Yield:
"1 9x13 cake"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 110 Calories; 2g Fat (15.7% calories from fat); 1g Protein; 22g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 146mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

this cake was from the Joy of Cooking. but I fiddled with it a little bit, I found the original came out not orangey enough for my liking, and too heavy and oily.

* Exported from MasterCook *

Ultra orange Cake

Recipe By :
Serving Size : 24
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups flour
2 cups sugar
2 teaspoons Baking soda
1 teaspoon salt
2 cups orange juice
1/3 cup vegetable oil
1/3 cup apple sauce
4 tablespoons orange zest
2 tablespoons vinegar
2 teaspoons vanilla

mix together wet ingredients first, including the zest.

sift together dry ingredients

mix the two together.

bake at 325F for 30-35 min.

Yield:
"2, 9 inch round"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 160 Calories; 3g Fat (18.0% calories from fat); 2g Protein; 31g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 194mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

Cake Mixes....enhanced~

I haven't tried the whipped cream recipe, it's from How it all Vegan.

the chocolate peanut butter is to die for! I got it from one of the Moosewood cookbooks. Once when I was very, very depressed, I just made it and ate it straight! I suppose you could make it with milk instead of water if it didn't need to be strictly vegan. a word of warning if it does need to be vegan: check your chocolate label, some chocolates contain non vegan ingredients.


* Exported from MasterCook *

Vegan Whipped Cream

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup soy milk
4 tablespoons sugar
1/2 teaspoon vanilla extract
1 teaspoon cornstarch
1/2 cup oil

whip together everything but oil until foamy.

whip on high, slowly drizzle in oil until fluffy and creamy.

Yield:
"3/4 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 197 Calories; 18g Fat (82.3% calories from fat); trace Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Lean Meat; 3 1/2 Fat; 1/2 Other Carbohydrates.


***


* Exported from MasterCook *

Chocolate Peanut butter frosting

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces bittersweet chocolate
1/4 cup peanut butter
3 tablespoons water
1 teaspoon vanilla extract
1 cup powdered sugar

melt chocolate

mix peanut butter, vanilla and water

add chocolate

stir in sugar until smooth.

Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 145 Calories; 8g Fat (45.8% calories from fat); 3g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 39mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates.

can i please have the whit cake recipe, i am alwayd up for anything fool proof. thank you. [email protected]

Scratch all the way...that's my big selling point. I like being able to tell my customer's exactly what's in the cake or cookies - flour, sugar, butter, eggs. I figure if I'm charging a hefty amount of money for a dessert, it better be good! I sell my stuff at a local farmer's market, also, and scratch baking is mandatory. I have to sign a waiver stating that nothing is made from a mix and everything must have an ingredient list on it somewhere. I use Avery blank business cards and have the name of the item on one side and the list of ingredients on the other. I guess it is a personal preference when it comes to mix vs. scratch, but for me, scratch is best.

mjw - that's a good idea about selling cakes at your farmer market - how do you keep your cake stay cold? Do you have fridge there?

Izzybee I would also love your white cake mix recipe please e-mail me at
[email protected]
Thanks