I've said several times on here before...it's the icing that can make/break a cake for the most part. And I agree with Indydebi when she told me before that people who will say "I can tell a box a mile away" don't even come close to a foot! They don't know dit!
I went to box because that's mainly what people know. With scratch cakes there are so many different textures that I got sick of getting different responses (some good, some not so good) all because of people's palates.
Since I have gone back to box (minus some standard fool-proof scratch that I won't give up because they are too damn easy and I get rave reviews for those) I have gotten nothing but good reviews. I look at them like, the cake ain't nothing different than what you've had before...but you know what is...my bomb-a** buttercream!
Girl, don't stress...at the most, try to get some cabinet space or a special container for those boxes so people don't see and keep it pushing.