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how to handle this question correctly...

post #1 of 265
11/8/09 at 6:23pm
Thread Starter 
a client inquiring about a future order wanted to know if i make my cakes from scratch- specifically red velvet. she proceeded to say that she had paid a lot of money once for a cake a and it tasted like it came from a box...
help me answer diplomatically...i use doctored cake mixes...
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post #2 of 265
11/8/09 at 6:39pm
Well, I'd say, "For consistency I use a tried and true doctored mix. I add ingredients that result in a moist cake that all my customers rave about."

If you don't bake from scratch you don't bake from scratch.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #3 of 265
11/8/09 at 6:40pm
It sounds like you use a trade secret recipe for your shop, we all have a little secret in our recipes lol
I always try different recipes and at times I mix in pudding per say and when I use box I always doctor so it is my trade secret right lol
God Bless Everyone
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God Bless Everyone
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post #4 of 265
11/8/09 at 6:40pm
This is always tough...but in the end, if you don't tell the truth, it may come back to haunt you. I do the same thing with doctored cake mixes--I would say something like, "I generally start with a box mix, but make additions to it to give it my own flavor/touches--I like the smooth texture they bring to the cake. I would be happy to set up a tasting with you if you would like to do that."

Good luck!
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post #5 of 265
11/8/09 at 7:40pm
I actually DO tell people: "Like many of the bakeries in town, I start with a mix and add my own stuff."

Dont' lie about what you do.
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post #6 of 265
11/8/09 at 7:47pm
The mix is essentially just the flour, sweetener and leavining and some flavor. Why does that offend some cake muggles?
Of course I match Wal-Mart's price on cake! :eyeroll:
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Of course I match Wal-Mart's price on cake! :eyeroll:
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post #7 of 265
11/8/09 at 7:54pm
Quote:
Originally Posted by HarleyDee

The mix is essentially just the flour, sweetener and leavining and some flavor. Why does that offend some cake muggles?


Because they THINK everything made in a bakery or a restaurant is made "from scratch".

If they only knew.

My food safety class instructor explained to us how and why a major fast food chain precooks their hamburgers and ships them to the stores, where they are microwaved to get them hot.

One friend loves a local restaurants BBQ ribs. She said to me, "I wonder how long it takes them to cook all of these ribs?" I said, "About 15 minutes. Here, let's drive over to my shop ... I have some in my freezer you can take home with you." icon_rolleyes.gif

If they only knew.
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post #8 of 265
11/8/09 at 7:55pm
EXACTLY what Leah_s an Indy said. Please do not lie. For some people they only want to pay big bucks for a scratch cake & that is why they get upset when they get a mixed based cake. When I was looking for a wedding cake, that was a specific question I asked. I was very upset when they said yes and then handed it me a mixed based cake. I felt like I was being tricked. It's just a personal preference thing for some people.
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post #9 of 265
11/8/09 at 7:56pm
I was just about to say, like they think that fast food burger joints take the time to grind their beef, pat out patties and grill them fresh. Riiiight icon_smile.gif
Of course I match Wal-Mart's price on cake! :eyeroll:
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Of course I match Wal-Mart's price on cake! :eyeroll:
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post #10 of 265
11/8/09 at 7:56pm
trade secrets lol
God Bless Everyone
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God Bless Everyone
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post #11 of 265
11/8/09 at 8:00pm
To me & for my clients as well, if I go to a custome cake person, then I expect a scratch custom made cake. If I go to a regular bakery or Wal-Mart, I expect a mixed based cake. But the bottom line, if it's all the same thing, why do some mix bakers seem to have such a problem with saying they use a mix?
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post #12 of 265
11/8/09 at 8:02pm
I think Leah's response is perfect. Offer her a tasting if she isn't sure. If it tastes good, it tastes good. Who cares how it was born?
It's not good enough that we do our best; sometimes we have to do what's required.

Winston Churchill
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It's not good enough that we do our best; sometimes we have to do what's required.

Winston Churchill
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post #13 of 265
11/8/09 at 8:03pm
Thread Starter 
oh gosh...i would never lie....not in my DNA. icon_biggrin.gif
i think i was more concerned with her "paid lots of money" and it tasted like a box cake comment...and how to say i do use a doctored mix and my cutomers love it...is perfect. you all rock!! thanks for the help
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post #14 of 265
11/8/09 at 8:07pm
What about : I use my own "tried and true" recipe that I always get a great reviews of.
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post #15 of 265
11/8/09 at 8:10pm
Quote:
Originally Posted by MObeefcake

oh gosh...i would never lie....not in my DNA. icon_biggrin.gif
i think i was more concerned with her "paid lots of money" and it tasted like a box cake comment...and how to say i do use a doctored mix and my cutomers love it...is perfect. you all rock!! thanks for the help



"Oh, well, darlin, if you want to pay LOTS of money for a 100% scratch cake, we can set you right up! Now, how much more did you want to pay for your cake ... that will tell me how close to 'scratch' I can get this."

(but then .... I tend to take the smarta$$ approach to things!)

LaBella, I don't know why some have a problem with it. I sometimes flat out tell them, "If I baked from scratch, you couldn't afford me." No one ever walked out the door after finding out that I start with a mix.

But I will say (thanks to you bad influential CC'ers) that my chocolate cakes are scratch, now.
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