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Just curious... it is unprofessional to use doctors cake mix - Page 3  

post #31 of 123
Good one Doug!
~~~Theresa~~~
~~~Theresa~~~
post #32 of 123
All of my cakes are doctored mixes and I get compliments on the taste all of the time. I always tell my brides I "start" with a mix and add my own recipe for the taste I want.
Custom Cakes by Lisa
Custom Cakes by Lisa
post #33 of 123
So funny- this weekend I made a cake for my twin nephews 16th B-day party. I usually do the cakes and my family knows this but my sister had a friend there that doesn't know me (or that I do cakes) and of course I was sitting next to her at dessert time. She was eating my cake (chocolate cake w/ whipped ganache & whipped cream cheese frosting) and explaining to her husband how this cake was so far superior to a boxed cake mix etc. While I should have given her the heads up that I was the baker & tried to get a new customer- my husband & I were too busy giggling into our ganache- because I start ALL my cakes with a mix!
Mommy to 3 boys- all under 5!!!!
Mommy to 3 boys- all under 5!!!!
post #34 of 123
Doug you are hilarious.....your posts always brighten my days!! I also have baked for years and have always used dr'd mixes for the most part. I also am one who will never do a cake for the "allergic" folks - that will have to be someone else's job. icon_smile.gif
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
post #35 of 123
No, just have option of the two. Some brides may like them and so may not.

I would have some from scratch and some from cake mix that way you have a back up for just in case the bride doesn't like one or the other.
Its always about cake!!
Its always about cake!!
post #36 of 123
Has anyone heard of these cake mixes?

https://www.cherrybrookkitchen.com/items.asp

They are peanut-nut free - they cost a pretty penny more than DH mix - I think they're somewhere around $4.00 a box - and of course there is only chocolate and yellow - but I was wondering if anyone had tried them.... I might start a new thread on them but I thought I'd first try posting here...

I always wonder about people like Duff & Colette & Elisa and those types of people - do they start w/ a mix of any kind? They have so many cakes to make each week how do they have time to do it all from scratch? Or do they just make their own mixes? I have the worst time w/ scratch cakes so for now if I'm baking for someone else I think I'll stick to regular old cake mix - I don't know what I do diffrently b/c even if I don't add anything people say it tastes so good...... maybe it's that extra "love" put in... icon_smile.gif
post #37 of 123
I have been selling cakes for almost 20 years and only in the past 3-4 years have I been doctoring the mixes...occasionaly.

The best part is when people tell me how much better than a mix my cakes taste LOL!
Laura
Laura
post #38 of 123
I don't think that there is anything wrong with using doctored mixes. They are much more convenient and taste amazing !!!
post #39 of 123
I don't think it is wrong to use a cake mix. I do think it is wrong to tell someone a cake from a mix is "homemade". It is probably more like "home-mixed".

I also think it depends on your focus. If you are a "baker" and taste, freshness, and quality of ingredients are your number one priority, then in your heart of hearts, you know you shouldn't be using a mix.

If you are an "artist" whose focus is really the looks of the cake, then the cake is just your medium, and so be it.

I don't use a mix. I don't use pudding boxes. I don't use crisco, BUT because of those decisions I have made, there are a lot of things I can't achieve looks-wise, and I tell brides upfront " Your cake is going to look like cake, and unless you choose fondant, the frosting is going to look like frosting."

I make only one exception, I do use a mix for gluten free cakes, and for certain food sensitivities, but I let the client know up front.
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
post #40 of 123
I don't like the manufacturing process, so I bake from scratch. That way, the ingredients, the cleanliness, etc are under my control. If I order a cake from someone, I expect that it will be made from scratch and that the ingredients will be clear.

I eat a lot of cake, but I don't eat manufactured foods. While most Americans fight their weight, I have no weight problem. The big difference is the manufactured food.

Want to list the ingredients of the cake mix box? Yuck. I hear anti-freeze is sweet and tasty, but I'm not about to drink any.

If you want to use a box mix, fine, but definitely reveal it to the customer. Most won't mind at all.
post #41 of 123
I didn't read the entire thread, so I apologize if someone else has already written this....but there are many many bakeries and restaurants that purchase their mixes in bulk. You can find tons of companies online that sell them in bulk. I doubt anyone asks them if they make their cakes from scratch.
I do agree with the poster who said that when you doctor a mix, it is like adding it as an ingredient.

If I doctored a mix...and if I was ever asked...I think my answer would be that it is my own recipe. I don't feel that I would be lying because I am totally changing the box mix. Or you could say that you use a commercial base (the box) and then add your own ingredients. They don't have to know it's Duncan Hines....
post #42 of 123
That's precisely why I don't buy from such companies, adven68. I would go to a one-person operation specifically to avoid such a thing. I do ask in restaurants and reject what they don't do from scratch in-house.
post #43 of 123
frider-how do you know if you will like something if you reject it before you even try it? The people I bake for don't have a clue I use dr'd cake mixes and if they found out I am sure they wouldn't care. icon_rolleyes.gif I mean if it tastes delicious and they enjoy eating it who cares if I mixed the flour, sugar, cocoa, etc myself or not? icon_eek.gif
Leave people better than you found them!



Leave people better than you found them!



post #44 of 123
Quote:
Originally Posted by girltrapped

frider-how do you know if you will like something if you reject it before you even try it? The people I bake for don't have a clue I use dr'd cake mixes and if they found out I am sure they wouldn't care. icon_rolleyes.gif I mean if it tastes delicious and they enjoy eating it who cares if I mixed the flour, sugar, cocoa, etc myself or not? icon_eek.gif



Most people woudn't care. I do care because I don't want to eat hydrogenated oil or the various other poisons they put in cake mixes (if you want to know why the US is so unhealthy, just look at how many chemicals Americans eat). If it were flour, sugar and cocoa, that would be fine.

Please post the ingredients of your favorite cake mix. My bet is that there is some disgusting stuff in there. As I said before, anti-freeze is sweet, but you won't catch me drinking it.
post #45 of 123
I'm not in business,but if Iwere, I think I'd be hesitant to guarantee that anything is nut/milk/flour/egg....whatever-free. I could speak for my own kitchen, but I can't guarantee what's going on at the various manufacturers' lines.

Doctored mix benefits:

Consistent results
People like them/used to them
The preservatvies extend the life of the cake

Scratch downfalls:

White cakes are usually dry and are meant to be eaten the day they're made, IMO
High bacterial growth (no/little preservatives)

You'll find supporters on both sides of this fence. Choose what works for you. I use mixes for white and chocolate, but all others are homemade. My experiments continue.......!!!
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