To me Scratch vs. Box is more about an ethos. When I think scratch, I think Nigella Lawson. When I think cake mix, I think Sandra Lee. Those are just the images those words conjure up for me. Would I let Sandra Lee within 1000 ft of my wedding cake, NO WAY!! That's me...but truth be told, if a cake was really important, I probably would let anybody make it but my staff. I don't usually eat dessert when Im out because I just LIKE mine better.

I have my own vanilla extract blended for me, My flour is milled about 15 miles from my store, our butter comes from a dairy that is about 20 miles away. It makes a difference. I like real butter cake with real european style buttercream frosting. I am less persnickety about whether or not a bead border is perfectly straight, cause, you know...its dessert.

That said, there is a butt for every seat and Sandra Lee sells just as many books as Nigella Lawson. If you are more comfortable baking from a box, and this person really wants a scratch cake, she is entitled to want it. Tell her you use a doctored mix, maybe she'll be interested in a tasting, maybe she won't.

I once had a Father of the bride tell me our Creme Brulee Buttercream tasted like bacon. I told him he probably needed to find another bakery.

Do what you like. Do it well and you'll find your customer base.

I think you need to be honest. I don't have any negative feelings toward boxed mixes or scratch recipes, I personally use both totally form scratch and doctored mixes at times.

But, some people might want to know the answer to that question because of the ingredients that are in boxed mixed that might not be present in a totally form scratch recipe, such as artificial colorings, flavorings, or chemical preservatives. So many people these days have food or chemical intolerances, or just preferences based on other health concerns. If someone is asking, they have a right to know the truth if they will be consuming it.

I know I'm new here and late to this party, but I just wanted to add my little story. I am a hobby baker and have done a handful of wedding cakes for friends and family. I made a cake a few years ago and at the time was really struggling with this same question of scratch vs. box. I was dealing with the whole "imposter" syndrome of feeling like I needed to bake from scratch to be a "real" baker. I think I read one too many Martha Stewart books. Anyway, I did a taste test for the bride and groom and they chose the mix cake with the shortening based buttercream over the scratch cake with IMBC. I was surprised but glad that I could make their cake the way I'd been doing it.

Well, when I got to their wedding their caterer gave me a little attitude because she could tell that I was not a pro. Her attitude changed though after the cake was set up and especially after it was cut and eaten. She stopped me in the kitchen and asked what recipe I used and said how great the cake was. I sheepishly said, "Oh, it's from a mix". She was shocked. I told her that everyone I had made cakes for preferred the box mix (Pillsbury French Vanilla, not even doctored up) because that is what they were used to. So few people these days grew up with scratch cakes, so the flavor and texture that they equate with home-made is the box mix cake.

Anyway, I've since learned about doctored mixes and found a few scratch recipes that I prefer to mixes but I don't discriminate between them. I agree that many people have an idea in their head that scratch is better than box but they don't really know why. As long as the client is happy with your service, then that's all that matters to me. I have no problem now telling anyone that I bake cakes with all different methods.

And, I didn't mean to put this little dude: I meant to put this little dude: Cuz, it is funny. I'm trying, but I'm a little lost!!!!

I'm not really sure how we got to the whole "lying" issue. I believe the question was how to answer diplomatically NOT dishonestly.

And yes, penguins are awesome.

here we are...

I dunno about that.....those penguins look like they are debating the issue at hand too......

"how to handle this question correctly"

I'm pretty sure it's a "yes" or "no" type of question......call me silly but why has this question turned into the type of question that we have to "handle" and "tip toe" around?

Do you use a mix? Yes or No

Pretty simple one word answer is all that is required.

If a sales person starts giving me a "song and dance" answer to a "yes" of "no" question......that completely turns me off.


The only people placing the "stigma" on mix bakers are mix bakers.....please get over it, this topic is so old and beaten.

So to the OP when you're asked do you use a mix answer yes or no. You don't need to defend your technique....be proud of what you do whatever it is.

Wasn't the mix born from the need of consistent results for a shelf stable product that is cost effective?

I laugh a little when the behind the scenes is shown on the How is that made show or Unwrapped. Giant bags-o-mix and gallon-mix-o-liquid=vats of consistent product people love.

Hmmmmm.....I thought the question is usually "are your cakes made from scratch?" (which again - what do you tell them if you use premade fondant?) Or is that how the question is going to be posted now to skirt around having to answer honestly about what PART of the cake is "scratch"??

edited - didn't want the "thumbs up" inserted here!

A "cake-muggle" to me is someone who calls me on Friday asking for a wedding cake Saturday for 200 to be delivered by 12PM. Someone who asks if you bake from scratch just has a personal preference.

If you bake it at home its homemade and it aint nobodys damn business...lol.

I watched a cake tutorial once and the lady said that. I just thought that was funny.

All of this started because I said the words "Trade Secrets"
I don't sell my cakes and I should have not even replied to the question, but I did and can't change the fact that I did.
I compete with my friends on the taste of our cakes and we call it our trade secrets and try to out do each other all in good clean fun.
So that is why I said trade secret because that is what came to my mine.
Indeydebi and Labellaflor accused me of being a lier, that I will defend as not what I was doing.
Trade Secret does not mean lie, it means not telling my secret.
I already posted this on another page it has nothing to do with anyone else but me so please don't take it as aimed at anyone else but me.

I resent being accused of being one