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post #16 of 52
7/8/08 at 7:59am
I only bake scratch cakes and I too have taken the time to do my research. My cakes are not dry, they are moist - without a simple syrup and very flavorful. I get endless compliments and raves about how the cake tastes.

But, that is what I prefer. Is it taking a hit to my bottom line - probably. And again, that is what I prefer to offer to my customers.

Bottom line, if the customer is happy whether it be scratch, box, or extended that's what counts.

I've perfected my cake, now I'm working on my decorating. Those of you that have mastered that - my hats off to you. You're talented!!!!

lol,

cakeymom icon_wink.gif
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post #17 of 52
7/8/08 at 8:00am
DUff decorated plenty as he was building his business.. now he doesn't have to. Wouldn't I love to be in that position.. LOL.

It's not cheating at all, and I am a scratch baker through and through. Just be honest with your customers. If you use mixes be proud of that. If you act like it's something to hide then you will get people wondering why you hide it. I mean if the baker feels like it's something to hide then it MUST be taboo right? icon_confused.gif (said with sarcasm) If you make a mix cake and people love it.. then there really is nothing to hide.

If scratch baking is your passion then of course bake from scratch, but it's not a requirement by a long shot.
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post #18 of 52
7/8/08 at 8:11am
Quote:
Originally Posted by Maria_Campos

I have to add, I have read all the post before about this very topic and I never added my comments about what is better because to each his own, and I bake from scratch and mostly with box mixes, but I have always felt the need to learn more about baking cakes from scratch, don't get me wrong, I can bake a mean mouth watering bread that begs for a slab of butter right out the oven, and all types at that. But (and this is my opinion only) I feel I can't call myself a proper chef if I can't whip up a from scratch cake, and it come out fantastic everytime. I taught myself how to decorate why not learn more about the science of baking cake? So I am taking a course this year to learm more about pastries and cakes.

But no, it is not cheating, unless you are buying the cake already baked and decorated and say it is your own... wait Duff does that, just kidding I love Duff, just would like to see him decorate more.



Maria, do you use a scale?

Mike
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post #19 of 52
7/8/08 at 8:17am
All I know is I can't bake a cake from scratch to save my life.
I use dr'd box mixes and have a collection of emails, cards, letters and voicemails telling me how good, moist, delicious, wonderful etc. the cake was.
So if my cusomers like them then I see no reason to change.
The weird thing is I can make almost anything else from scratch, and I do, pancakes, waffles, muffins, biquits, pie dough, cookies, cinnamon rolls, bread, you name it I can bake it unless of course its cake.
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post #20 of 52
7/8/08 at 8:21am
do what floats your boat.

I'm up front w/ using mixes.

of course, I usually get the following reaction:

"Really? Hmmm...couldn't tell. And why don't mine taste that good when I make a mix???"


to which I just grin and say "I've got my secrets"
Keep on cakin'!
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post #21 of 52
7/8/08 at 8:22am
I prefer box mixes for a reason that no one else has talked about so I'm thinking it may be my imagination. I think the preservatives in the box mix helps the cake keep longer than from scratch. This was just my experience when I played with a scratch recipe. I didn't think the cake stayed tasting good as long as the box mix. Am I crazy or is this true?
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My thoughtsand prayers are with the entire Hokie Nation. Let's go Hokies!
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post #22 of 52
7/8/08 at 8:26am
Quote:
Originally Posted by Kellie1583

I prefer box mixes for a reason that no one else has talked about so I'm thinking it may be my imagination. I think the preservatives in the box mix helps the cake keep longer than from scratch. This was just my experience when I played with a scratch recipe. I didn't think the cake stayed tasting good as long as the box mix. Am I crazy or is this true?



I found the same thing to be true when I tried the scratch cake and mine were crumbly so I use doctored cake mixes. I like the taste and the texture much better than my scratch cakes.
For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future. Jeremiah 29:11
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For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future. Jeremiah 29:11
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post #23 of 52
7/8/08 at 8:27am
Quote:
Originally Posted by Mike1394

Quote:
Originally Posted by Maria_Campos

I have to add, I have read all the post before about this very topic and I never added my comments about what is better because to each his own, and I bake from scratch and mostly with box mixes, but I have always felt the need to learn more about baking cakes from scratch, don't get me wrong, I can bake a mean mouth watering bread that begs for a slab of butter right out the oven, and all types at that. But (and this is my opinion only) I feel I can't call myself a proper chef if I can't whip up a from scratch cake, and it come out fantastic everytime. I taught myself how to decorate why not learn more about the science of baking cake? So I am taking a course this year to learm more about pastries and cakes.

But no, it is not cheating, unless you are buying the cake already baked and decorated and say it is your own... wait Duff does that, just kidding I love Duff, just would like to see him decorate more.



Maria, do you use a scale?

Mike



Yes, but I think I need a new one, I would like a digital one. My scratch cakes come out to scrumbly and hard to carve with out freezing and sometimes my pound cake I think are too dry even though people say they love it, for me it's too dry. I would like to bake a cake that is dense enough for me to carve without freezing.
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post #24 of 52
7/8/08 at 8:28am
I don't think it is cheating at all!I can bake from scratch,but it sure is easier to pop open a box and throw some ingredients in icon_biggrin.gif Do what you want if it tastes good it doesn't matter.Oh,and welcome to CC.
ý"We will eat you, after we eat your children. Now time for the weather... Tiffany?"- Russell(True Blood)
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ý"We will eat you, after we eat your children. Now time for the weather... Tiffany?"- Russell(True Blood)
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post #25 of 52
7/8/08 at 8:28am
Just for the record, the controversy flag flies both ways.

Some people gak at scratch cakes.

Some people gak at cake mix cakes.

When encountering a crummy cake both sides will credit the type they hate no matter how it was actually made. "Oh that scratch cake sucks big ones I can taste the eggs." "Oh that's a nasty cake mix I can taste the metal." When in reality both scratch and mix use eggs and are baked in metal pans.

That is the controversy. And it is stupid.

If baking scratch or from a mix is a point per se with the customer then they are owners in the controversary. Proceed with caution. Being honest with people who are deluded may or may not be the best way to handle it.

Proverbs 26
4 Do not answer a fool according to his folly,
Lest you also be like him.
5 Answer a fool according to his folly,
Lest he be wise in his own eyes.

You must use your own judgement there's no pat answer.

If someone has a legitimate allergy they say they are allergic to soy and you go from there.

Being proud of your product however you make it has to cut through generations of built in bs as evidenced everywhere this topic comes up. Good luck to you.
 
 

 

 

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post #26 of 52
7/8/08 at 8:45am
too bad someone didn't just add a link to the million of other threads that discuss the *exact* same thing (whre is Jan when you need her, lol?) ugh...
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post #27 of 52
7/8/08 at 8:46am
...
Pray The Rosary
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post #28 of 52
7/8/08 at 8:51am
Quote:
Originally Posted by Kellie1583

I prefer box mixes for a reason that no one else has talked about so I'm thinking it may be my imagination. I think the preservatives in the box mix helps the cake keep longer than from scratch. This was just my experience when I played with a scratch recipe. I didn't think the cake stayed tasting good as long as the box mix. Am I crazy or is this true?



It is true... a little trick of the trade is to add mayonnaises (the good stuff... non of that fat free nonsense) makes scratch cakes super moist and adds in the preservatives necessary to make it last. I have also found that scratch cakes taste the best on day 3... also, sugar is a natural preservative so when I fill my cake and let it sit overnight I put a crumb coating of buttercream on it. Really seals in all the flavors...... quick STAT someone get me a piece of cake icon_biggrin.gif Getting hungry over here. icon_lol.gif
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So Sinful It's Sweet
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post #29 of 52
7/8/08 at 8:51am
Quote:
Originally Posted by CakeDiva73

I think you will be getting a slew of people saying most bakeries use mixes so of course it's not cheating. I personally use both Dr'd mixes and totally non-cake box recipes, depending upon the type of cake.

As far as I am concerned, when I make a delicious and moist cake that everyone loves, whether or not a cake mix was used is irrelevent. icon_smile.gif



I am the same way... I use whatever best suits the type of cake I am making...

I really don't think a bride cares if its a box mix or scratch as long as they love the taste!!
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Gotta have more cowbell!
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post #30 of 52
7/8/08 at 8:51am
i personally use cake mixes...duncan hines.....i don't add anything to them, the only difference is that i bake at 325.....everyone is amazed that the cake is a mix...they want to know why theirs don't turn out that way! i do make my own buttercream, i have worked on it for years, and it is finally where it needs to be...i really think it helps the cake along!
the only time i change the mix, is when i am making a fresh strawberry cake. or fresh pumpkin etc, and then i am just adding the extras to the mix!
i tell anyone that i can tackle that i use a mix...i am not embarrassed...you know what they say-"if it ain't broke-don't fix it"!

we have 1 privately owned bakery in my town, and she uses a scratch pound cake for all of her orders.....people like it....it's all about personal taste!
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