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Do I avoid the "do you use a mix" question?? - Page 3

post #31 of 246
6/27/08 at 2:33pm
I agree with everyone else, dump the mixes into a container, it's a great idea. I have yet to find a good vanilla cake from scratch so I bake from a box everytime and add some chai spice and everyone raves. they're shocked to hear its from a box actually. I have a few good scratch mixes for other flavors, but taste is what's important so use whatever tastes the best!
Love your kitchen, you're so lucky!!!
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post #32 of 246
6/27/08 at 2:51pm
Very cute setup you have there!
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post #33 of 246
6/27/08 at 2:53pm
Sorry I don't agree with the dumping them in a container thing. Either tell them, or learn how to bake from scratch. It really isn't that hard.

Mike
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post #34 of 246
6/27/08 at 3:00pm
Quote:
Originally Posted by Mike1394

Sorry I don't agree with the dumping them in a container thing. Either tell them, or learn how to bake from scratch. It really isn't that hard.

Mike



This issue isn't whether baking by scratch is hard or not - it's that most often, people who are accustomed to box mixes prefer straight-up or doctored box mixes. Many scratch cakes have such a different texture and crumb, that they are just not good to those of us who grew up on Duncan Hines.

Some cakes demand scratch - like red velvet and carrot cake, IMO. However, I would NEVER EVER give up my WASC and the chocolate version of WASC....and they are my best-selling flavors. icon_smile.gif
~ Sherri
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~ Sherri
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post #35 of 246
6/27/08 at 3:15pm
Quote:
Originally Posted by Mike1394

Sorry I don't agree with the dumping them in a container thing. Either tell them, or learn how to bake from scratch. It really isn't that hard.

Mike



I don't think it's a matter of "too hard," but simply which taste is preferred in your area.
Chicken noodle soup, chicken noodle soup, chicken noodle soup with a soda on the side!!!
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Chicken noodle soup, chicken noodle soup, chicken noodle soup with a soda on the side!!!
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post #36 of 246
6/27/08 at 3:17pm
Quote:
Originally Posted by Cakepro

Quote:
Originally Posted by Mike1394

Sorry I don't agree with the dumping them in a container thing. Either tell them, or learn how to bake from scratch. It really isn't that hard.

Mike



This issue isn't whether baking by scratch is hard or not - it's that most often, people who are accustomed to box mixes prefer straight-up or doctored box mixes. Many scratch cakes have such a different texture and crumb, that they are just not good to those of us who grew up on Duncan Hines.

Some cakes demand scratch - like red velvet and carrot cake, IMO. However, I would NEVER EVER give up my WASC and the chocolate version of WASC....and they are my best-selling flavors. icon_smile.gif



Oh, Cakepro, I sooo agree. I could not survive without WASC and Chocolate WASC.

I used to be a snob against cake mixes, but you can't deny what customers love!
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post #37 of 246
6/27/08 at 3:21pm
summernoelle wrote:

"but you can't deny what customers love!"


And there it is...the truth of it all! Whether your customers love doctored recipes or scratch, it's the cake artist's choice whether he/she wants to give up their secrets icon_smile.gificon_wink.gif
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post #38 of 246
6/27/08 at 3:30pm
Us "cake people" perfect a recipe (with or without "pre-measured ingredients), develop a filling, perfect an icing, and then decorate our hearts out. Whew! (Not to mention the actual baking and cleaning). Pre-measured flour and sugar is such a tiny part of our job, that I refuse to "guilt" for it. But like it is said her so many times, "People" just don't get it.....

I have ZERO guilt for boxes--- those companies do NOTHING but perfect their "pre-measured" ingredients- and I take advantage of it! I am not too lazy to measure sugar, flour, powder, and salt--- I just can't get it perfect EVERY time like a box can.

If it concerns you, unpack in the car, and never bring those boxes in the kitchen.....

I don't grind my own cinnamon, grow my own strawberries, or churn my own butter--- but I use boxes, and I consider myself a scratch baker. icon_smile.gif Just how far do you need to go, to be "scratch"? I don't use the "side of the box" added ingredients, and THAT makes it MINE. icon_smile.gif))
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post #39 of 246
6/27/08 at 3:31pm
It doesn't have to be a different texture.

Mike
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post #40 of 246
6/27/08 at 3:32pm
If a cake is bad most people will think it is a box mix.
When in reality many more scratch cakes suck.
All present and future company excepted of course.

How many times have you tasted egg white in the cake at a wedding?
That's a scratch cake gone tragically wrong huh.

Just acknowleging that there's a stigma is very good. It's not that mixes are bad. Cake is good. But cake that reflects onto our social order as a society is a power to be reckoned with.

Check back over the thread and pick out the buzz words--look at the discrimination. Odd odd odd most odd Oddy McOddykins.

But cake that reflects onto our social order as a society is a power to be reckoned with.
 
 

 

 

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post #41 of 246
6/27/08 at 3:35pm
I completely understand your situation. I too, hide my cakes in the pantry and shew away any kid that may darken that door when I have any one over.

However, my pastor has put me on the spot by asking in front of the church if I am making the cake for the fellowship and is it home made? I kindly respond, I am making a "Toni" cake."

That is the only way I know to get around the subject. So now, people ask if I'll be providing the "Toni" cake or have I made a "Toni" cake lately. It seems to work for them. As long as it will be comming from my kitchen.

It's my secret and I'll use boxes if I want too!

By the way, your baking/consulting area is very nice.
CAKE - Does the body good!

"Without God, democracy will not and cannot long endure."
"Within the covers of the Bible are the answers for all the problems men face." Ronald Reagan
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CAKE - Does the body good!

"Without God, democracy will not and cannot long endure."
"Within the covers of the Bible are the answers for all the problems men face." Ronald Reagan
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post #42 of 246
6/27/08 at 3:46pm
I completely understand how you're feeling. When I first started selling cakes that's all I did was box (DH) and everyone LOVED my cakes...they thought it was scratch. Just the same I felt like I was cheating them so I tested recipe after recipe and came up with 2 vanilla scratch cakes that I loved, Sylvia Weinstock and Toba Garrett's recipes. Sylvia's is easiest so I use that now.

I have priced out my scratch cakes compared to enhanced cake mixes and they price out pretty much the same. I think if your customers are happy and you're okay with it then stick with the mix. If you want to go scratch try out the above recipes. Whimsical Bakehouse also has an excellent recipe for white butter cake.

LUV your kitchen!
~Jacqui~
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~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
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post #43 of 246
6/27/08 at 3:51pm
I don't think that this thread is about scratch baking being harder or anything like that.. and more of a no one should feel guilty about using a box mix if that is what works for them kind of a thread.

Though I do agree with you Mike that scratch cakes don't have to have a grossly different texture than mixes do. And I also agree with cakepro tha certain cakes really are better when they are made from scratch with the right recipe.. ultimately you have to find good recipes and it does take some know how.. and if you don't want to go through all of that.. then do what you love. Don't hide it from your customers.. many many many froo froo bakeries use bulk mixes as a base for their cakes.. so what if you buy them in smaller packages.. it's no different. There's nothing wrong with it at all. If it works for you and your customers are happy then all I see is a great business. No need to hide betty under the rug. icon_wink.gif
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post #44 of 246
6/27/08 at 3:51pm
I guess you can reply "I always use my own recipes." That neither admits, nor denies. LOL
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post #45 of 246
6/27/08 at 3:52pm
JMO, but I think the whole " premeasured ingredients" line is pretty dishonest. If someone is asking you if you use cake mix, then that is what is important to them. There are lots of people for whom it's not important, but if they ask, the answer should be yes or no.

I personall won't eat "fluffy rubber" box mix cake. I can always tell. I also don't eat icing made with shortening. I can always tell, and would be disappointed if I asked and was lied to.
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
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Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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