Just curious... it is unprofessional to use doctors cake mix - Page 2  

I have always used box mix. When I did Tera's wedding cake, people commented on how great the cake tasted, they couldn't believe it was from a box. I never make scratch, honestly I don't know how, I have heard that scratch is difficult to perfect so I don't even try. I did buy some new books so maybe I will try out one of the recipes in there.

I use both. If my customers ask if I use a mix or scratch, I am honest with them. I prefer using a mix b/c of the consistency. When using a mix my cakes always come out moist, very flavorful and has a great texture.

I use scratch recipes for pound cakes and some butter cakes.

I don't discuss what I use with my customers and they don't ask. I would tell them I use both if any ever asked.

Find cake that you like and your customers like. That is all that is important.

My theory is to make the best cake you know how, be it scratch or box

I see nothing wrong with having betty measure out my dry ingredients for me. She does a great job.

I do make some cakes from scratch and think its good to know how to make them. Many bakeries don't even make thier icing from scratch, and the chain stores (at least around here) by thier cakes by the case frozen (not that they are bad cakes) I tote my cakes as homemade, after all they are. And i have had customers insist that they are the best scratch cakes they have ever had(and they know a good scratch cake when they taste it), and thats with me standing there telling them that they start with a box

That is so cute! Hehe... you may even say the you employ an "assistant!"

You say this is your "friend" ? I think she is jealous of your talent..... your answer to anyone who would ask ( no one has ever asked me) would be..... " All my cakes are "HOMEMADE"........ and they ARE !!

I've worked in three medium to large bakeries and they all start their cakes with a mix. They just get it in a big 50 pound bag instead of a box at the store. I don't think there is a lot of scratch baking going on in the baking industry unless you're super high end.

I would only caution cake mix bakers......I posted a link to DH..who are now putting milk products in their mixes as well as running them on a line that may be contaminated with nut products. There could be allergy issues.

Big companies have big bank accounts and are able to pay nice retainers for attorneys. Keep in mind if anyone gets sick from eating your cake, you are liable. Period.

That being said...cake mixes contain preservatives....and like DH may be running them on contaminated lines..or adding milk products.

I ask all my clients if there are any potential allergy issues that they know of. There is one particular venue that I have been delivering to....about 6 months ago they started making me sign a "statement" about contents of my cakes. Any nuts...milk...preservatives..etc. ...in other words..anyone gets "sick" from my cake...it falls on me..not them.

I'm not sure about liability in other states...you might want to check...we live in a "sue" happy society...I would hate to see someone lose their home over a cake.

I don't want to start another scratch/mix war....I'm not interested in what other bakers use...I am merely trying to give some potentially important information to other members.

SarahJane..you are right on. Every bakery near me uses mix for their cakes. I've watched them drag huge buckets of "buttercream" out of a closet to frost their cakes with. .....

I don't think it is wrong to use a "doctored" mix. A lot of bakeries use mixes or worse--frozen cakes that they decorate. I know that some still make cake from scratch, but I think that it is becoming less common. I wouldn't worry about what anyone says--unless they have tasted what you have made and can honestly comment on it. So far with the help here I have had no complaints about my cakes--mixes only!

hmmm.....agree that Betty, DH and PillsBoy do great job measuring.

I fully understand need to warn for allergies having a weird food allergy (no cashews, can't touch skin of mangoes -- both from POSION IVY family and oh boy am I allergic!!!)

personally, I will never tell a customer that I am sure/guarantee it to be allergen free ..just will not take on that responsibility/liability. Sorry, they'll have to find another source if that is the case. As one with food allergy, it is MY responsibility to take FIRST action to protect myself. And if a food is suspect, avoid it.

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so on a LIGHTER NOTE!!!!


do we now have to include "CSDS" with our cakes

Cake Safety Data Sheets???

in addition to all the warnings about NUTs and MILK and LACTOSE and SUGAR....(go down the list)

should we include ...

"Be warned...this cake could/may/can do any and all of the following to you:

> break out in a cold sweat for fear you won't get a piece -- a big piece

> get agitated because you didn't get extra icing

> get agitated because kids had extra icing and are now hyper

> cause "hail-damage" aka cellulite

> after a moment on the lips stay for ever on your hips

> cause marital strife because s/he smashed it into/onto....

> cause parent/child strife because child smashed it into/onto...; refused to share w/....

> cause fainting/lightheadedness due to cost of homemade vs. bakery

(and we can add from there! )

...good one Doug!!!

I list all ingredients I use....and give one copy to both the venue and the client....no less than a supermarket does on their cakes...that way I am covered.

I've made this list up and have it stored on my computer...one list for each kind of cake I make, with the ingredients.

I know it is extra work...but I felt the need to cover my back end...others may not feel the need to do that. It is all a matter of preference.

A) Doug - where do you come up with these avatars...they're hilarious

B) while you can never be totally sure, or too careful, I bet if you polled the crowd of people who suffer from food allergies, the vaaaaast majority will tell you that they already know what their allergy is and won't eat something that could be suspect. I don't know about nut allergies, but I would wager the cost of my home (or at least the cost of my car) that someone with a wheat, egg, or dairy allergy isn't going to pick up a piece of cake at a wedding. They just won't.

Now I'm not saying it's not a concern. I'm just saying most people living with the food allergy are smart enough to ask first or abstain.

Because I do use DH as an ingredient in most of my cakes, and I do use butter in my BC (hence the name, people!), and after reading about this issue time and again in past months, I have put a clause into my cake contract stating that my cakes cannot be considered allergy-free unless specifically ordered that way.

How can you possibly plan to bake for every allergy out there? There are people on the planet who are allergic to sugar, allergic to certain vegetable oils, even allergic to water (although that is more of a contact allergy thing I think). You just can't. So bake how you want, protect yourself as best you can in writing, and get on with your happy sweets-filled life!

Good Idea about pre-making the ingredient list and including it with your cakes. Once the initial work is done..it doesnt sound too bad. Just get on the computer and print. I like that idea

this is funny, because the cake I had at my friend's wedding I loved so much b/c it tasted like a boxed yellow cake! I'm sure it was doctored, but I could've eaten much more of that cake! Often you go to weddings and the cake isn't that great...bummer, you know b/c the best thing about a wedding is the cake!

Doug that list of warnings IS SO FUNNY .There should be a warning THAT ITS TOO FUNNY!