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how to handle this question correctly... - Page 3

post #31 of 265
11/9/09 at 5:14am
I only bake from scratch and I make my own fondant. BUT if I bought pre-made fondant and a client asked, I would tell them it was pre-made and bought. Once again, I feel everyone is missing the point. No, you don't have to advertise your a mix baker, but if your client asked, why can't you just tell them you start with a base mix. That doesn't have nothing to to do with trade secrets or anything you guys are trying to say. And we're not talking Coca-cola. That's just silly. I'm sorry, but you are talking about lieing. This is not the same thing as buying soda, a Big Mac, or a Cadillac, or anything else. Like the OP said, the lady was upset about paying for a boxed mix cake when she wanted a scratch cake. If your client ask, they are asking for a reason. If it's just as good, then tell the truth. If it's what you don't do & it's what they want, then don't take the order and lie to get their money. Leah_s had the perfect answer, period.
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post #32 of 265
11/9/09 at 5:19am
I'm a scratch baker... of bread. *lol* I even mill my own wheat for that. I can tell the difference in breads!

Cake-wise, I prefer mixes. I'm a home baker/ friends only baker... no selling of cakes. Even with that I won't use a boxed red velvet cake. I did once, and it was terrible. I have a great recipe for red velvet that works every time and tastes divine, so red velvet is always from scratch.

The box red velvet just tasted like... well, the box. I'm guessing this customer has tried the same boxed red velvet cake I did, and if you use that one, I bet she will be unhappy.

...just my 2 cents.
Brenda
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Brenda
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post #33 of 265
11/9/09 at 5:23am
Many brides come in and ask this, along with when is the cake baked, is it frozen, how long before the reception is it set up, etc. They get this list from bridal magazines or sites like the knot of what they should ask their baker. Imagine if they went to their favorite restaurant with this list when ordering their food - is this made from scratch, was it made 10 minutes ago fresh from the chef, etc.

When asked this question, I tell them I have my own recipes. I doctor my mixes and for over 20 years, customers have raved about how good the cakes are. The one thing I get asked for the most is my frosting recipe. People are so used to getting "bettercream" that when they get a cake from me frosted with buttercream they always comment on how good the frosting is. Again, I just tell them it is my own recipe, which it is, and I do not give it out.
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post #34 of 265
11/9/09 at 5:39am
I agree with sahrow - the box red velvet taste is not a true red velvet cake taste! The box mix has a very chemical/twangy taste to me. I believe a red velvet cake must be a scratch cake to have the correct taste and texture.

Suze
Happy wife to Kevin - for 29 years and counting!
Blessed with Elana & Andy - daughter & son-in-law -- and Daniel & Kaitlyn - son & girlfriend!!
It's a great life when you love the ones your children love!!
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Happy wife to Kevin - for 29 years and counting!
Blessed with Elana & Andy - daughter & son-in-law -- and Daniel & Kaitlyn - son & girlfriend!!
It's a great life when you love the ones your children love!!
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post #35 of 265
11/9/09 at 6:25am
Quote:
Quote:

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



I LOVE that one. icon_biggrin.gif Not getting into the "details" - if you do the above and take the advice of most "scratch" bakers, you cannot LIE, you have to say no, it is not from "scratch". icon_wink.gificon_smile.gif I personally doctor mixes and make my own fondant.......that already made stuff just doesn't taste right to me, it tastes like it has additives to me. icon_biggrin.gif

Here is an idea - make your doctored mix one, and a scratch one, then do a tasting for the bride - let HER decide which one is which. thumbs_up.gif (and just and FYI - when I have done this experiment - HANDS DOWN they have picked the doctored mix- which is why I don't bother with "scratch" anymore.)
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #36 of 265
11/9/09 at 6:31am
Quote:
Originally Posted by LaBellaFlor

I only bake from scratch and I make my own fondant. BUT if I bought pre-made fondant and a client asked, I would tell them it was pre-made and bought. Once again, I feel everyone is missing the point. No, you don't have to advertise your a mix baker, but if your client asked, why can't you just tell them you start with a base mix. That doesn't have nothing to to do with trade secrets or anything you guys are trying to say. And we're not talking Coca-cola. That's just silly. I'm sorry, but you are talking about lieing. This is not the same thing as buying soda, a Big Mac, or a Cadillac, or anything else. Like the OP said, the lady was upset about paying for a boxed mix cake when she wanted a scratch cake. If your client ask, they are asking for a reason. If it's just as good, then tell the truth. If it's what you don't do & it's what they want, then don't take the order and lie to get their money. Leah_s had the perfect answer, period.



I feel these comments are ugly and are hitting below the belt.

If you feel it is lying then don't do it.

Reiterating that others are indeed liars is not what this discussion is about.
 
 

 

 

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post #37 of 265
11/9/09 at 6:32am
I think that is what I said. If they asked if my fondant was premade, I would say yes, I bought it pre-made.
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post #38 of 265
11/9/09 at 6:36am
I think that the best thing to do is to be honest. Personally, I'm not a fan of eating boxed mixes. It's not the taste (and I know some of you use doctored mixes to create cakes that taste AMAZING!) though. I just prefer not to eat a lot of preservatives. (Yes, I'm one of those "all natural" weirdos, lol!) I buy a lot of organic/free range foods and I try to limit going to restaurants that don't bake from scratch (very hard to do, hence the 'try'!!).

I know this doesn't really apply in this case, but I just wanted to give another perspective. If I asked someone if they baked from scratch I would really prefer an honest answer. I wouldn't be doubting your abilities to make something that tastes delicious! icon_biggrin.gif
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post #39 of 265
11/9/09 at 6:36am
Quote:
Originally Posted by MObeefcake

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...



The huger problem is that perhaps some can but most people cannot detect which method is used. If a cake sucks the person just assumes it's the method they like least. EVEN MANY PROS can't tell.
 
 

 

 

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post #40 of 265
11/9/09 at 6:37am
Quote:
Originally Posted by elliebuff

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!



This answer to the op is the first to mention not telling the truth and the consequences.

Pretty sure most of us get that lying is wrong but thank you for the heads up.
 
 

 

 

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post #41 of 265
11/9/09 at 6:38am
I did a blind taste test at a sampling not too long ago...I made a scratch cake (and my scratch cakes are really good) and a doctored mix cake in French vanilla & Dark Chocolate cakes. In both instances the clients preferred the box mix as opposed to the scratch. The funny thing was I asked them to tell me which one was from scratch and which one was a box mix THEN asked them which one they preferred based on taste, texture, and moistness. ALL of them thought the doctored cake mix was from scratch and that the doctored cake mix tasted the best. It was very eye opening for them. I use doctored cake mixes for the speed as my time is very limited, and to me they do have a much nicer texture than a scratch cake.

From scratch does NOT equal better tasting or better quality! That is a myth.

Oh and FYI grocery stores and Walmart have their cakes already baked & shipped in from a large mass production bakery that starts from scratch with their ingredients not a box mix.
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post #42 of 265
11/9/09 at 6:38am
Quote:
Originally Posted by K8memphis-

Quote:
Originally Posted by LaBellaFlor

I only bake from scratch and I make my own fondant. BUT if I bought pre-made fondant and a client asked, I would tell them it was pre-made and bought. Once again, I feel everyone is missing the point. No, you don't have to advertise your a mix baker, but if your client asked, why can't you just tell them you start with a base mix. That doesn't have nothing to to do with trade secrets or anything you guys are trying to say. And we're not talking Coca-cola. That's just silly. I'm sorry, but you are talking about lieing. This is not the same thing as buying soda, a Big Mac, or a Cadillac, or anything else. Like the OP said, the lady was upset about paying for a boxed mix cake when she wanted a scratch cake. If your client ask, they are asking for a reason. If it's just as good, then tell the truth. If it's what you don't do & it's what they want, then don't take the order and lie to get their money. Leah_s had the perfect answer, period.



I feel these comments are ugly and are hitting below the belt.

If you feel it is lying then don't do it.

Reiterating that others are indeed liars is not what this discussion is about.




If thats how you feel, that is your perogaitive. I stand by what I say. I think it's wrong to encourage people to tip toe around the question of scratch or mix when a client ask. Tell them yes, it's scratch or no, I start with a base mix that I then add ingredients. It's like when you find out someone lies to you and you ask,"Why did you lie to me?" and they answer with,"I didn't lie. You didn't ask me" or "I just didn't tell you". The OP said the lady was upset she got a boxed cake when she wanted scratch. Heck, even Coca Cola tells you what's in their soda. It's on the can.
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post #43 of 265
11/9/09 at 6:39am
This topic reminded me of a commercial I saw on AOL earlier this week:
icon_lol.gif

http://www.youtube.com/watch?v=q-RLqLx1iYI
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post #44 of 265
11/9/09 at 6:41am
Wow CCers! I just don't see why these scratch vs mix forums always get so nasty. Everyone take a DEEP breath.
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post #45 of 265
11/9/09 at 6:44am
I bake from "scratch" all the time.....just not cakes. I do artisan breads.....how many of you would ask if your bread was made from a mix or not? Jeesh.

(and another FYI, I have only been doing cakes for sale for about 4 years now, and have NEVER been asked that question)

Now, as far as the pre-made fondant/scrach cake thing, again, why go into the details? IF they ask if it is all scratch, taking the advice of some on here - you would have to answer no. (There are some here that don't want us to go into the "details" of I start with a mix) just the FACTS - in which case, those who use premade fondant would have to HONESTLY answer NO - it isn't all from "scratch". Double standard?
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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