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Do I avoid the "do you use a mix" question?? - Page 4

post #46 of 246
Quote:
Originally Posted by johnson6ofus



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))



YOU ROCK...i've thought the very same thing myself...

where does it stop?...should we have to grow are own wheat and grind it?....have a bunch of chickens in the yard...so we know our eggs are fresh?

Alton Brown said Duncan Hines was a very fussy food critic who traveled the country, visiting restuarants and writing articles in the paper about his findings.....

i was caught in walmart a few months back with my cart heaped up with duncan hines.....a woman i didn't recognise said..."SO THAT'S YOUR SECRET HUH?"

i just looked at her and said..."yeah. but don't try this at home.." you don't know the missing elements...

icon_twisted.gif and my lil extra "slice of love"
post #47 of 246
Quote:
Originally Posted by txkat

I also don't eat icing made with shortening.



Hey txkat, do you use SMBC?

i was thinking of trying it...but how is it for you making it in large batches?

i go thru 60 quarts easy on a saturday, i know ya'll go thru tons more than that.
post #48 of 246
I use all mixes, and freely admit. I may add to some of them, I may not. But I personally do not like very many scratch cakes. I have rarely been asked whether I bake from scratch or a mix, but when asked, I say I use mixes. Nobody's ever complained, but if they have a problem, that's fine, they can go elsewhere. I only ever get compliments on my "light, fluffy" cakes.
Home and Garden Party Designer
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Home and Garden Party Designer
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post #49 of 246
Here are some more answers to "the question",
You are welcome to love or hate them as you will.

You don't have to lie but you don't have to tell either.

Like,

"Oh you know better than to ask that!"

"Well, what do you think?'

"What a controversial subject, which one does your wife/Mom bake?"

"Which do you prefer?"

"Hey, y'know, just like Mom's"

"Can't you tell?" (which one)

"It's an old family secret."

of course there's always

"I could tell yah but then I'd have to shoot yah." When really they qualify for execution just by ASKING!!!

It's tantamount to asking, 'boxers or briefs'--it just should not be asked. If you encounter a cad who asks, and they are just making conversation, blow them off--pick a line from above and smile, laugh, talk about it without answering, blow them off, change the subject.

If it's a client, say, Oh you've had my cake before at such & such an event. Or, here's a sample, see for yourself...stuff like that.

There's no good answer to that question especially when it comes to business. It's a Hatfield or McCoy type issue.
I was addicted to the Hokey Pokey, but I turned myself around.

 

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I was addicted to the Hokey Pokey, but I turned myself around.

 

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post #50 of 246
Thread Starter 
Well, boy....I posted this while at work and just got to my shop and what a tremendous variance in beliefs.

I am definitely saying that scratch is not harder, I just haven't found what I like in scratch recipes yet. I also agree with what someone said that it's a matter of preference. I have been through 2 weeks of class with Toba Garrett, I see her as a master of cake, but I HATE her yellow cake recipe - it's just gross to me! Others love it....

I don't think that I'm so much ashamed that I bake from a mix, I just worry that with a new business that people will look down on me because of that stigma. There are no bakers in town except WalMart and Price Chopper so since I've opened there's been that buzz and lots of questions....I've just said that I keep my cakes a secret. I'm sure there are a lot of chefs out there that don't give their recipes - even many here don't share, why should I? Well...with you guys of course icon_wink.gif

I think for now while I'm comfy with the mix recipes (I do use some scratch too) I'll just tread lightly around the questions and I like the ideas of ditching the boxes.

Hey - we aren't supposed to judge people by their skin - why judge my cake by it's skin (the box)?? You either like it or don't - don't judge before you taste the cake!! icon_biggrin.gif

Oh and thanks for all the compliments on my shop....it's so nice to hear from fellow bakers about my kitchen!! My boyfriend's favorite part is the flat screen in the corner....it was his choice to have it in there. Although Food Network is always on and not his baseball games like he hoped icon_lol.gif
If it's such a piece of cake, how come it's not easy???
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If it's such a piece of cake, how come it's not easy???
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post #51 of 246
"It's tantamount to asking, 'boxers or briefs'--it just should not be asked"

icon_lol.gificon_lol.gif That line cracked me up! Love it!
post #52 of 246
Your kitchen is so cute!!

i also use box mix. dont feel bad or like otehrs will look down on it. repeat business is all that matters.

one question- what is a wasc recipe?

Shannon
post #53 of 246
All of my clients don't care about how I bake the cake they want my fillings and icing and will let me know if somethings not right or different. We are not taking any more orders for July and Aug so my cakes must be good and they are not scratch I use bulk mixes that I have tested before I found the right one's
post #54 of 246
Shannon, WASC is white almond sour cream cake - in recipes . i just made my first one a few weeks ago. it's a doctored white cake.

I do think that box cakes & bag cookie mixes are premeasured ingredients, but i would not respond to people with that answer.

for me, it's a matter of convenience & the people I bake for like the taste.
"What you leave behind is not what is engraved in stone monuments, but
what is woven into the lives of others." Pericles
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"What you leave behind is not what is engraved in stone monuments, but
what is woven into the lives of others." Pericles
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post #55 of 246
When I used the word hard. I didn't mean as in rocket science. If your using cups & tbls yeah it's difficult to get a consistant cake all the time. If you don't understand which ingredients are tenderizers, and which ones are strengtheners yes, you will have a difficult time tweaking a bad recipe to a good one. I'm not saying one way is better than the other. Just don't try to pass either one by a customer as the other.

Mike
post #56 of 246
Potential client: âDo you bake from scratch?â
Debi: âYou couldnât afford me if I baked from scratch.â

Iâve told them âI use the same premeasured mixes used by most bakeries and food establishments in town.â

I just can NOT understand why people feel guilty about using mixes. Ever shop in GFS? See those big 5-lb boxes of cake mix? You think theyâre selling those to housewives? Heck no! They are selling them to bakeries and restaurants and any other business who wants to make a cake!

Ever eat at Applebeeâs, Olive Garden, or any other restaurant? You think they make all of that from scratch? Heck no!!! Have you noticed all the new âsmaller portionâ meals that are being offered now? You think everyone came up with the same ânewâ idea at the same time? Heck no!! GFS revealed those products at their food show a few months ago! So all of those places are ordering those frozen-not-made-from-scratch items for sale in their restaurant.

Most of the natâl hamburger chains donât even fry their hamburgers on site anymore ⦠they arrive at the restaurant already cooked. And youâre feeling âguiltyâ about using a mix?????

Quote:
Originally Posted by k8memphis

I wished I had asked her how the stigma about cake mixes began? It is the oddest thing on the planet!.


Because back in the pioneer days, a woman was MEASURED on her culinary skills. A woman who couldnât make a pie crust just wouldnât be able to âketch a MAN!â A woman who was GOOD at this stuff was considered the Queen of the Ball, uh, kitchen. As the ânew and improvedâ models came in, it somewhat threatened the âstatusâ of the local women who were the champion pie crust makers â¦. Because now EVERYONE could make a good pie crust and they were no longer Queen of the Ball. How did they fight this threat to their self-perceived status? By making snotty little comments such as, âOh, she baked that from a MIX!â

Quote:
Originally Posted by milissasmom

i KNOW for a fact is that there are TONS of professional establishments that use BOX mixes for tons of things (even Pancakes, waffles etc)!


I particularly liked one Food Channel show where they were in some mom-n-pop diner, and the owners were bragging on how they made everything from scratch! â¦.. as they stood in front of a shelving unit with a couple boxes of Aunt Jemima pancake mix sitting on it!!

Quote:
Originally Posted by johnson6ofus

I have ZERO guilt for boxes--- those companies do NOTHING but perfect their "pre-measured" ingredients- and I take advantage of it! â¦..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))


When I get a bride who asks âDo you use fresh or frozen?â (regarding catering), I respond with âI donât grow my own corn or kill my own chicken, so what are you looking for?â
post #57 of 246
Quote:
Originally Posted by Valli_War

I have heard that if you bake from scratch, your expenses are going to go up. Don't know for sure, I don't have a business of this. But, if you think about how much time you'll be spending measuring all the ingredients, you definitely will make less money per hour if you go scratch way.



See, I was using a doctored recipe, so I was measuring out flour, sugar, eggs, vanilla, and sour cream anyway to add to the box mix, so going scratch wasn't much of a change for me.

I also found that the scratch recipe that I love for butter yellow cake is just as dense and yummy as the doctored recipe I was using. It's not a different texture either. I have enough bags of flour and sugar in the cupboard, not having boxes of mix saves me tons of space.

Definitely personal preference and what you want to do.
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #58 of 246
Oh my gosh, indydebi! Thanks for a great laugh before bedtime. I love your no BS answers (especially the one regarding 'fresh or frozen'). You should have your own talk show!!! icon_lol.gif
Debbie
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My children go as far as the umbilical cord allows them!
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Debbie
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My children go as far as the umbilical cord allows them!
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post #59 of 246
Thread Starter 
Debi - would you mind seriously teaching me your confidence?? icon_smile.gif I'm so very new to this and your experience and confidence along with the perfect thing to say is so valuable....thank you!! Oh...and I agree with armywife - I think a YouTube talk show should be in the works - 30 Minute Icings With IndiDebi!! You can teach cake and lecture all of us!

Mike, I'm sure not tryng to pass my cake off as anything but good cake. I'm just trying to get across that I'm no gourmet chef who always bakes from scratch, I wasn't taught at the Culinary Institute. I use some doctored mixes and I don't want to be judged by someone who hasn't tasted my cake yet just because I start with ingredients that are measured out for me first.

Shannon - try the WASC!! You'll love it!

k8...great lines!! thumbs_up.gif I could use a few of those!
If it's such a piece of cake, how come it's not easy???
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If it's such a piece of cake, how come it's not easy???
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post #60 of 246
Quote:
Originally Posted by indydebi

Potential client: âDo you bake from scratch?â
Debi: âYou couldnât afford me if I baked from scratch.â

When I get a bride who asks âDo you use fresh or frozen?â (regarding catering), I respond with âI donât grow my own corn or kill my own chicken, so what are you looking for?â



Indy, you are a riot! Shoot, now-a-days people can't afford much whether it's scratch OR box. They better just take it if it's good and call it a day! LOL
But jessieb578...don't do unnecessary worrying about what people MIGHT think. Once you're comfortable and CONFIDENT, I'm quite sure nobody will ask. If you keep thinking about it and wondering who might ask and what to say, then the situation will present itself.
Just keep baking the way you're doing in that pretty little kitchen of yours!

Here's a ghetto-fied analogy of "authentic" value...
Your hairstyle is a weave...
Q: Is that your real hair?
A: NO, but it's mine! And if you had to ask, then that means you wouldn't know the difference anyway.

You bake from a mix...
Q: Is this scratch?
A: NO, but it's just as good or even better, and if you had to ask then there's the proof!

LOL...I know, I'm silly! Hey, what do you expect...it's late on a Friday night!
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