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post #31 of 57
7/18/10 at 7:07pm
I read a number of posts talking about the cost savings og using Bulk mixes in my bakery. I'm just not seeing it. I buy 18.25 oz box of Pillsbury White mix for $1.00. I'm not seeing any of the bulk wholesalers coming anywhere close to that. Am I missing something?
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post #32 of 57
7/18/10 at 7:34pm
You might be forgetting the fact that grocery store cake mixes require eggs, oil and other ingredients. Most commercial bulk mixes only require water. It also takes way less time if you are making alot of cakes, I can't imagine opening all those little boxes! lol
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post #33 of 57
7/19/10 at 7:07am
Quote:
Originally Posted by Rachel5370

You might be forgetting the fact that grocery store cake mixes require eggs, oil and other ingredients. Most commercial bulk mixes only require water. It also takes way less time if you are making alot of cakes, I can't imagine opening all those little boxes! lol


Definitely! What I see on this site is that TIME is never calculated as part of cost and that frustrates me to no end!

I began using cartons of eggs in the last year or two. To be able to pour out a certain number of cups of this carton'd-egg instead of cracking open 56 eggs? Priceless!!!!!!!! (And since I mixed in huge batches, I knew that with so many cake mixes, I could just pour in 2 cartons of these eggs .... even LESS measuring!)

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post #34 of 57
7/19/10 at 8:06am
my problem was always the recipe issue. I could probably use the 50lb pillsbury mix and come off doing better than using box mixes, but adding the yogurt, sour cream, buttermilk, etc to the formulas mystifies me. (if I had the time to take to experiment, that would probably solve that problem icon_smile.gif
I would love to see some doctored recipes using the just add water and oil mixes. I have a 10qt mixer, and would love to hear some expert suggestions on how to "richen" the finished product so-to-speak.
life is short, get a cakesafe.
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life is short, get a cakesafe.
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post #35 of 57
7/19/10 at 1:26pm
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by Rachel5370

You might be forgetting the fact that grocery store cake mixes require eggs, oil and other ingredients. Most commercial bulk mixes only require water. It also takes way less time if you are making alot of cakes, I can't imagine opening all those little boxes! lol


Definitely! What I see on this site is that TIME is never calculated as part of cost and that frustrates me to no end!

I began using cartons of eggs in the last year or two. To be able to pour out a certain number of cups of this carton'd-egg instead of cracking open 56 eggs? Priceless!!!!!!!! (And since I mixed in huge batches, I knew that with so many cake mixes, I could just pour in 2 cartons of these eggs .... even LESS measuring!)



This is why I am grateful for my experience as a pastry chef for a catering company, and all of my other professional cooking experience- prior to getting started in cake decorating. Thinking in terms of time and labor as money is 2nd nature to me. Labor always costs more than product. Especially in baking where the ingredients are realtively inexpensive (as compared to savory cooking)
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post #36 of 57
7/19/10 at 1:42pm
I meant to add that I just talked to a bakery supply place and was told they have a mix that only requires water and is very moist, but sturdy enough for stacked cakes. The rep also said they have a fondant (which I've never heard of) that can be refrigerated without sweating when it comes out of the cooler! He is sending me samples, I will try them out and let you guys know my verdict. The "not sweating" thing might not be applicable everywhere- I'm in Colorado! It happens here too. People usually complain more about fondant drying out too quickly here. "Challenge" is filmed here and the competitors complain about the dry air reeking havoc. It's all I know! I did spend some time in Louisiana though and I know humidity has it's own set of problems. Anyway- soryy for going a little off topic. I may have had too much caffeine today!
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post #37 of 57
7/19/10 at 1:43pm
Quote:
Originally Posted by Rachel5370

Labor always costs more than product. Especially in baking where the ingredients are realtively inexpensive (as compared to savory cooking)


Which is why the "ingredients time three" fallacy *IS* a fallacy!!

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post #38 of 57
7/19/10 at 1:48pm
Quote:
Originally Posted by Rachel5370

.... but sturdy enough for stacked cakes.


Pretty much ANY cake is "sturdy enough" for stacked cakes since it's the support system supporting the cakes and not the cakes themselves. You can make a stacked cake of Jello with the right support system.

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post #39 of 57
7/19/10 at 2:03pm
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by Rachel5370

.... but sturdy enough for stacked cakes.


Pretty much ANY cake is "sturdy enough" for stacked cakes since it's the support system supporting the cakes and not the cakes themselves. You can make a stacked cake of Jello with the right support system.



These "sturdy enough for stacked cakes" always bother me. icon_confused.gif Like Indy said "you can stack a cake of Jello with the right support system" (I always love the Jello reference..btw)
Cake doesn't support cake and I think this is where people that are "new" to caking get confused when trying to stack a cake. They are told that they need to use a cake that is "sturdy" enough to stack so they assume that if the cake is sturdy it can be stacked never considering a support system. Just a thought. thumbs_up.gif
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #40 of 57
7/19/10 at 2:55pm
I know this isn't even CLOSE to your point, but how pretty would a 'cake' made of Jell-O be? If you did each flavor like a half inch, pretty striped round tiers of wiggly goodness! icon_lol.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #41 of 57
7/19/10 at 3:35pm
Quote:
Originally Posted by Melvira

I know this isn't even CLOSE to your point, but how pretty would a 'cake' made of Jell-O be? If you did each flavor like a half inch, pretty striped round tiers of wiggly goodness! icon_lol.gif



i did one of those one year for a diabetic aunt. made it entirely with sugar free jello, complete rainbow from red to purple, was awesome. for each color layer it had an accompaning layer that had been mixed with whipped cream or something like that. and because i dont care for the after taste of sugar free jello from the box i used apple juice instead of water when i made all the jello. it was time consuming but i loved it.

so it was like red, pink, orange,light orange, yellow, light yellow, green, light green,blue, light blue, purple, lavender etc.
i've gone crazy~ but it keeps me from going insane! heheheh
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i've gone crazy~ but it keeps me from going insane! heheheh
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post #42 of 57
7/19/10 at 3:42pm
Quote:
Originally Posted by ChefAngie


When using mixes-put the liquids in first then the dry mixes.

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




the first note i learned this the hard way the very first time i made a wasc cake from a wasc recipe i found on here, i did not notice till after i had measured everything out (premeasured see!! lol) and started mixing in a large bowl (love that huge silver bowl) and ended up with lumps lol. learned the 2nd time to mix all the liquids in the mixer first then add all the dry ingredients in (that had been premeasured and mixed in a seperate bowl) worked better. i too learned a long time ago to let eggs come to room temp before using them.

that IS very good info for anyone to keep in mind if they don't already hehe
i've gone crazy~ but it keeps me from going insane! heheheh
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i've gone crazy~ but it keeps me from going insane! heheheh
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post #43 of 57
7/19/10 at 3:44pm
Quote:
Originally Posted by Cakesbyka

I read a number of posts talking about the cost savings og using Bulk mixes in my bakery. I'm just not seeing it. I buy 18.25 oz box of Pillsbury White mix for $1.00. I'm not seeing any of the bulk wholesalers coming anywhere close to that. Am I missing something?



oops post #3 lol sorry folks.


pillsbury for a dollar? i'm envious. locally i'm lucky to find it here for less then 2.
i've gone crazy~ but it keeps me from going insane! heheheh
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i've gone crazy~ but it keeps me from going insane! heheheh
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post #44 of 57
7/19/10 at 3:47pm
Quote:
Originally Posted by GenGen

Quote:
Originally Posted by Cakesbyka

I read a number of posts talking about the cost savings og using Bulk mixes in my bakery. I'm just not seeing it. I buy 18.25 oz box of Pillsbury White mix for $1.00. I'm not seeing any of the bulk wholesalers coming anywhere close to that. Am I missing something?



oops post #3 lol sorry folks.


pillsbury for a dollar? i'm envious. locally i'm lucky to find it here for less then 2.

Betty Crocker ..... Walmart ..... 98 cents...... everyday.

Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
http://www.flickr.com/photos/55969028@N00/
www.cateritsimple.blogspot.com
http://thimblefulsofhistory.blogspot.com/

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Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
http://www.flickr.com/photos/55969028@N00/
www.cateritsimple.blogspot.com
http://thimblefulsofhistory.blogspot.com/

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post #45 of 57
7/19/10 at 4:22pm
yah i thought of that. but walmart is an hour away from me icon_sad.gif i try to stock up when i can get there but i'm lucking to get to walmart once a month let alone more then t hat. usualy its every two months.
i've gone crazy~ but it keeps me from going insane! heheheh
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i've gone crazy~ but it keeps me from going insane! heheheh
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