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Do bakeries bake from scratch?  

post #1 of 117
Thread Starter 
After reading the topic of "wasc- is the cake mix really necessary?" I started to wonder if all bakeries bake from scratch? I love to buy cakes from Raleys supermarket I have to admit their pretty good. I dont think they have pastry chefs behind the counter. I don't even think they bake their cakes their either. From what I hear some supermarket start with frozen cakes. So I'm sure they start from a cake mix to keep up with production. All of us have purchased cakes from bakeries, supermarket or not I bet none of us ever popped that question. I don't really see the harm in it their moist and taste good and keeps the cost down. I'm sure theirs a whole lot more preservatives in the dinner we serve our families everynight!
post #2 of 117
I have worked for supermarket bakery's and now I have my own. Ican tell you that in the old days supermarkets use to bake their own but just like the fast food chains now they mostly have them come in a box frozen. Alot of them taste ok but they can tend to be dry and the icing comes in a bucket that doesn't have an expiration date on it, that I can remember. The white buttercream was made with all shortening no "butter" to it. Now that I have my own bakery I do use cake mixes doctored up, and my icing is made one batch at a time when needed, with butter. So yes you may pay a little more for a private bakery or an individual that bakes and decorates but to me it's well worth it.
In my next life I wanna be a pastry chef.
In my next life I wanna be a pastry chef.
post #3 of 117
I worked in a supermarket bakery and can tell you that everything we did came in frozen, batter for muffins, cake batter, icing - everything! Nothing we did was "fresh".
post #4 of 117
I am by no means an expert here( or a professional baker), but most people buy cakes at the above listed places and have no problem with it as they don't know the difference!

I, myself have bought cakes from Costco and have loved them. They're quick and done. But yes, I can tell the difference.

When I want a special cake for my family, I always take the care to use the 'real ingredients'.

but I think most people really don't care as long as sadly, it's cheap.
My son, my soldier, my hero.
God Bless him and keep him safe.
My son, my soldier, my hero.
God Bless him and keep him safe.
post #5 of 117
Way back when I was 16........I'm talking 30 yrs ago I worked in an Italian Bakery after school and on weekends. The family owned 2 locations, one on the famous "Federal Hill" in Providence, RI. They baked all of their items fresh and from scratch, bread, rolls, danish, cookies, cakes, italian cream pastries, pizza, muffins etc.

One of my DD's friends works there now, yes, they are still in business it's been passed on for 3 generations..........she said they still bake everything from scratch, however they do freeze some things now. (The father died and the 2 sons took over)

Their stuff definitely stands out from the other lower scale bakeries around here. You get what you pay for in my opinion. They use quality ingredients and bake from scratch and it shows.
post #6 of 117
No I don't think so !!!!

Just taste a slice of cake from a bakery and compare it to cake from a scratch baker.

It would not be a viable business if a bakery had to bake everything from scratch, they would have increased costs right through the entire process from wages to icing and all that goes in between.

Bakeries should start getting their cakes from all us scratch bakers imo.

Bring back "real" cake!!!!
post #7 of 117
Pillsbury sells cake mix in 50 lb bags, as do other companies. They're not selling them to housewives. So yes, there are bakeries who use mixes. Some bakers buy their mixes in 18.5 oz boxes from the grocery ... some buy them in 50 lb bags from a food distributor.

Heck, most of the fast food places dont' even cook any food on site anymore. It's all pre-cooked and then microwaved at the individual store.
post #8 of 117
I'm pretty sure there are a few, but I work at one and it's just mixes, mixes and more mixes. Only the cookies are from scratch.
Anybody with artistic ability can make a cake look beautiful, but it takes someone with the heart and soul of a "true baker" to get in the kitchen, bake from scratch, and make that cake taste good.
~~~~Deeva~~~~
Anybody with artistic ability can make a cake look beautiful, but it takes someone with the heart and soul of a "true baker" to get in the kitchen, bake from scratch, and make that cake taste good.
~~~~Deeva~~~~
post #9 of 117
I also did the supermarket bakery thing and all of the cakes came frozen except carrot, which was a batter that came in a giant bucket. We used Rich's bettercream (also in a bucket) and another bucket frosting. Doesn't matter that they don't have expiration dates because the stuff moves so quickly.

I did once work at a prominent bakery in Manhattan. There had been several newspaper writeups about the place because of the story of the amazing scratch butter cake recipe being passed down for generations. Well, I never knew what the exact recipe was (I just decorated, didn't bake) but I do know it included dear old Dunkin Hines. There was a corner in the basement stacked to the ceiling with rows and rows of DH butter cake.
post #10 of 117
The bakery I used to work at made everything from scratch. This is the only bakery I've ever bought my cakes from. Their chocolate frosting is the best frosting I've ever had. No matter how many times I asked, they won't give up the recipe icon_mad.gificon_lol.gif Their cakes are so moist and yummy!
Wife to Nick
Mommy to:
Drew-14, Jay-9, Rhian-6, Kaleb-4, and Sonny Marcelo Acosta (who's in heaven) July 24, 2008 You will always have my heart, and Nicholas 2
http://docs.google.com/Doc?id=ddmmx5vd_16gmqtmrg8 Appetizers
Wife to Nick
Mommy to:
Drew-14, Jay-9, Rhian-6, Kaleb-4, and Sonny Marcelo Acosta (who's in heaven) July 24, 2008 You will always have my heart, and Nicholas 2
http://docs.google.com/Doc?id=ddmmx5vd_16gmqtmrg8 Appetizers
post #11 of 117
Non- scratch cakes dosen't mean not "real" cakes as banba says!! Just because us mix users like the convienience of premeasured ingredients!! LONG LIVE MIX BAKERS!! LOL!!
post #12 of 117
Quote:
Quote:

Non- scratch cakes dosen't mean not "real" cakes as banba says!! Just because us mix users like the convienience of premeasured ingredients!! LONG LIVE MIX BAKERS!! LOL!!



AMEN to that! icon_biggrin.gif I doctor the heck out of my mixes. Never had a complaint in fact my customers always say how moist and delicious they are. All my icing are from scratch! A cake I delivered over the weekend.. the lady wrote and said that was the BEST cake she had ever had. I just had to laugh silently! LOL icon_lol.gif
post #13 of 117
yes I have to agree with indydebi on the 50lbs bags of stuff they are not for home scratch bakers and that's for sure.

If something comes without an expire date then it is not food, edible yes but real food it aint!

I read about so many people here wanting to get a legal bakery up and going why don't a few local scratch bakers just get together, have one shop and supply the cakes themselves all scratch baked and see what happens?

They could source their eggs etc locally which would benefit the entire community and they could potentially drive down costs by sourcing produce locally as it would eliminate distribution costs.

The cake would taste real good and people can be willing to adjust to new things especially when they know it's real food!

People are starting to really think about what they are eating and I think due to this and costs this could be a good way to go?

As oppossed to puming people full of artificial crap that they don't need, is this the legacy we leave? Is this what the next generations inheirit from us, bad artificial diet?
post #14 of 117
[quote="banba"]
If something comes without an expire date then it is not food, edible yes but real food it aint!/quote]

All "real" food expires. The only thing that lasts forever is a Twinkie and that's because there is no real food in it. HA! jk.

Cake mixes are the real ingredients, premeasured for convenience which is why you have to add your own eggs, oil and water, they can't package that. You could make your own "from scratch" cake "mixes" by premeasuring the dry ingredients on a day you have extra time and then pull them out and add the moist ingredients. I would keep them in bags in the freezer to extend the shelf life.
When life gives you misshapen cakes, make cake balls!
When life gives you misshapen cakes, make cake balls!
post #15 of 117
At my shop we make all of our products from scratch. It can be a pain but it is what has set us apart from the other bakeries. I bake alot of vegan and gluten free products.
I know of a bakery that claims all their product is made from scratch but they use the 50lbs bag of cake mix.
I think that it doesn't matter what you start with, it matters what you end up with. I admit that for family cakes I use doctored box mixes and everyone raves. icon_biggrin.gif
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