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...

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.

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

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!

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.

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

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.

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

trade secrets lol

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?

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?

oh gosh...i would never lie....not in my DNA.
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

What about : I use my own "tried and true" recipe that I always get a great reviews of.

So...we're converting you. Come Indy, come to the light side of the force!

Seriously though. I could care less how someone bakes. You do what works for you. My problem is when someone wants to find a round about way to say they bake from a mix. Why not the truth. Same thing with being legal. I feel everyone should be, but don't say your mad cause your competition is steeling business from you and you want to tell on them cause they're illegal and your so law abiding. We know that's not why your telling. Just be honest, ya know what I mean?

The resaon people do not like to answer that question and why this comes up so often is because there is a stigma on cake making methods. It may come as a surprise to some of us but if we use mixes we're not considered as brilliant as others of us who bake from scratch. Go figure.

I can bake a cake from scratch using the same ingredients found in a cake mix including the emulsifiers and conditioners. So I think the lines between scratch and mix are not only blurred but silly.

Whenever I've been asked that question it's been for the purpose of soothing someone's prejudice for one method over the other. I am a seller of decorated cake so I don't want to divide my market so I don't believe untempered honestly is the best policy myself.

Unbridled honesty can be a painful thing.
'Do these jeans make me look fat?'

I say I use both mixes and and scratch depending. And beyond that I unashamedly play the 'trade secret' card. But of course will provide the list of ingredients.

If someone asks me scratch or mix my 100% honest answer would be, "That's an ignorant question." And then they might not order from me huh.

i really dislike the fact that this is still such a big deal...but I guess their controversy in everything

I mean I love making my own cake stands. Nobody cares really. Hey are those store bought or did you make 'em? Hey is that icing from scratch? Did you use merigue powder or egg whites--who cares (I'm not talking about allergies) Did you cook the icing or just open a bag.

But get into that other thing and hooo boy.

So no, to me there's not controversy in everything but there dang sure is cake mix versus scratch. Big time.

I so agree with you TatorChiplette. 100% honesty is not good salesmanship nuh ugh no way. Of course you didn't, Tator.

I have been playing the trade secret card for a long time. If you've ever gotten into it with one of these ignorant people, potential customers, about scratch and mix--screw it--I have no patience for them.

It's not in any way being dishonest to protect yourself and your business.

Honesty should always be tempered with grace.

Indy tempers hers with humor and spin, good spin--very effective.

I would be very disappointed if I were told something about "trade secrets" and was given box-cake. No, I don't like it (and thus I don't buy cakes or bread, but bake everything myself).

So please, at least indicate something about pre-measured ingredients or what you prefer to call it.

You know what's funny? I use the WASC recipe. That's about two-thirds mix. But it doesn't taste like a cake mix. Nobody's ever asked me if it was a mix...I've had some people assume it was a scratch cake and I haven't said anything. I guess it's not such a big deal for me because I don't sell cakes, I only bake for people I like and who deserve it I have told people where to find the recipe when they asked...didn't tell them that I'm not exactly using just the recipe anymore.

I like to make things from scratch. I bake my own bread when I am not feeling lazy...but cake mix and tortilla mix are the two things I'll buy the mix for because they taste better than what I can do at home.

My chocolate cake is to die for and it uses a cake mix and then I add butter, sour cream, about $1's worth of dutch processed cocoa and baby chocolate chips.....and a few very secret ingredients but I guess that is just a plain ole box mix so I shouldn't be proud of it?

My friend PROUDLY serves her totally from scratch cake and we all gag it down with plenty of milk or coffee. Scratch bakers will then say 'She wasn't making it right'. Well I finally found a completely scratch brownie recipe that tastes better then box so I believe there is a stunner out there. And I know how to bake......

I have tried every recipe from Colette Peters, Cake Bible, highest rated, totally made up by me - everything. Not one tastes as good, let alone better than the Dr'd recipe I use.

If I add a package of pudding to a recipe, is it no longer scratch? I just think there are 3 groups: box mix, doctored and scratch. It is NOT a simple yes or no question, IMHO, of course.

Here's a thought...
How many people only "bake from scratch" and then use commercial fondant?

I really love baking from scratch, when we were kids it was always how my Mom did it, and now I do too. I certainly don't care if others use mixes as a base, I know a girl who does quite well using mixes that are not doctored!

I am always honest, I tell people all my cakes and icings are made from scratch except for fondant/gumpaste figures and flowers (which are made from commercial fondant).