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Bakeries using cake mix?

post #1 of 57
Thread Starter 
Any of you bakeries out there using a cake mix?

I am trying to decide on using a mix vs scratch when I open. Mixes are fast, taste good and keep the cost down....

BUT my question is how many mixes can you mix in your mixer at once? On tv you see bakeries using the huge mixer and mixing all of the scratch batter at once!

Any experience on using a cake mix for bulk baking?

Thanks!!
post #2 of 57
Cake mixes work well especially Gold Medal - the key is following the formula on the back of the box according to the size mixer you will be using.
The 10 quart mixer will mix 5 boxes of Duncan Hines (with all of the ingredients called for) BEAT 2 MINUTES.
When using mixes-put the liquids in first then the dry mixes.
There is a cookbook- FOOD FOR FIFTY- extremely helpful.
Butter and eggs room temperature makes better cake volume.(Mix and Scratch Baking)
Liquids work better slightly heated.(Scratch Baking)
Misen Place-get everything together and measured out (scaled) before you turn the mixer on.
I hope this helps.
Happy Baking and Decorating,
Chef Angie
post #3 of 57
Thread Starter 
Wow, thanks Chef Angie. Very helpful!
post #4 of 57
Thanks, Chef Angie!! thumbs_up.gif
post #5 of 57
icon_biggrin.gif I can use this information myself, I assumed that profesional bakers would work from scratch only, and since I don't have much experience in this field, this helps my confidence. THANK YOU!!!! icon_lol.gif
post #6 of 57
Pillsbury makes mix in 50 lb bags that virtually all of the bakeries around here uses.

We bake from scratch and our ingredient cost less than if we used cake mix.

Cake mixes save money in a bakery environment because you can hire a baker who doesn't need to be able to do anything other than use the scale. You don't need a skilled baker for $15.00. You can hire somebody who can both bake and do dishes for $8.00 an hour, and labor is where all of the real expense in a custom cake is.
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
Reply
post #7 of 57
Thread Starter 
snarkybaker:
do you know if the Pilsbury mix is just the same as in the box mix? Or do you add less ingredients...seems weird but a bulk mix I saw online had more ingredients included in the mix.

Thanks for the info guys...very interesting
post #8 of 57
Quote:
Originally Posted by oksugar

snarkybaker:
do you know if the Pilsbury mix is just the same as in the box mix? Or do you add less ingredients...seems weird but a bulk mix I saw online had more ingredients included in the mix.

Thanks for the info guys...very interesting



The Pillsbury buldk mix is add wter only.
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
Reply
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
Reply
post #9 of 57
Quote:
Originally Posted by snarkybaker

Quote:
Originally Posted by oksugar

snarkybaker:
do you know if the Pilsbury mix is just the same as in the box mix? Or do you add less ingredients...seems weird but a bulk mix I saw online had more ingredients included in the mix.

Thanks for the info guys...very interesting



The Pillsbury buldk mix is add wter only.



Actually it's water and oil icon_wink.gif
Life's journey is not to arrive at the grave safely in a well preserved body, but rather to skid in sideways totally worn out, shouting..."Holy Smokes, What a Ride!"
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Life's journey is not to arrive at the grave safely in a well preserved body, but rather to skid in sideways totally worn out, shouting..."Holy Smokes, What a Ride!"
Reply
post #10 of 57
I was in a local bakery/supply store just yesterday and saw a 50lb bag of yellow cake mix that had just been delivered. I cannot for the life of me remember the brand, but I was a little surprised at seeing a "mix"...not that I think there's anything wrong with a mix!

Andrea
post #11 of 57
the 50 pound mixes that dawn foods sells aren't bad...the ones that use the oil and water.

the carrot cake mix was surprisingly good.
post #12 of 57
Quote:
Originally Posted by oksugar

Any of you bakeries out there using a cake mix?

I am trying to decide on using a mix vs scratch when I open. Mixes are fast, taste good and keep the cost down....

BUT my question is how many mixes can you mix in your mixer at once? On tv you see bakeries using the huge mixer and mixing all of the scratch batter at once!

Any experience on using a cake mix for bulk baking?

Thanks!!



I just looked at your website icon_eek.gif You are VERY talented. icon_smile.gif
post #13 of 57
we use the pillsbury 50lbs of white cake mix and devils chocolate cake. the mix calls only for water but we add water oil and eggs and it comes out good. but for some reason it tastes even better if you bake it a couple of days before it will be served. hope it helps.
post #14 of 57
Scratch is cheaper for me too.
post #15 of 57
I love prefer BC if using boxed, does anyone know where I can buy that in a 50 lb?
You can't just eat a piece of cake, you have to eat the cake to pieces! Marilyn
http://cakemelove.blogspot.com
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You can't just eat a piece of cake, you have to eat the cake to pieces! Marilyn
http://cakemelove.blogspot.com
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