how to handle this question correctly... - Page 5

WOW!! seems like a heated debate!!! firstly... (always tell the truth!!!) I admit I don't get asked about that a whole lot, But The proof is in the pudding (or cake) I agree. with the above. Most busy bakeries use doctored mixes!! There just isn't the luxury of mixing all of it from scratch and then being able to rely on it to be exact everytime!!!! It's one thing when you do a wedding every week or so but when you have 11 this week plus parties? C_MON!
The problem is people seem to think they know better! LOL They read that cake should "NEVER" be frozen, best if scratch built, only from "personal" recipes... I know several of these locally and everyone I know thinks their cakes taste Just "ok" I do use a base mix and my own recipe to make it my own, I even freeze them overnight!> Ever tried skinning one when it was totally at room temp? Not to mention my sculpture cakes!! I do most of my carving at the Nearly frozen stage!!! I used to bake from scratch!! I spent 3 days of the week doing it and 12 dozen eggs! ETC!!! (not to mention reliability issues!) I just don't have the time!! AND THE GREAT PART IS I GET TOLD EVERYTIME THAT I HAVE THE BEST CAKE THEY EVER TRIED! TELL THE TRUTH AND DON'T DO IT LIKE IT'S SOMETHING YOU'RE EMBARRASSED ABOUT!!! OH AND BTW... HOW MANY TIMES CAN YOU COUNT IN FORUMS SOMEONE HAVING TROUBLE WITH A SCRATCH BAKED CAKE?? JUST A THOUGHT!!!
mike

How do you know that? There again, are we allowed to pick and choose which part of the cake the customer is referring to?

IMO I don't think Satin Ice is all that great either......I use the things my customers like the taste of:

cakes with a mix as base
buttercream made from "scratch"
fondant made from "scratch"

Now, I am happy with that and do not berate others for doing how they choose. I just think the standards should be the same for everyone.
Edited to add: GO MIKE!!

I do feel sorry for teens with bad acne, don't you?

My point is that 100% honesty is not always the best policy.

We employ euphemisms all the time. and it's more than ok for the stigma on cake mix.

Since you don't use cake mix --you don't have to worry about lying do you.

However if you use marshmallows in your fondant--oopsie--ain't scratch, folks--gotta be honest here. There's cornstarch in your powdered sugar--oopsie that's a mix--gotta be honest. Meringue powder? Get outa here!!!

Ergo pour moi, it is not worth it to engage a cake muggle in my business practices. Ingredients list eventually yes. Scratch or mix is moot as far as I'm concerned and I'll gladly explain that I have the ingredients in a cake mix and I produce scratch cakes with it.

edited slightly for clarity and spelling

I use pure vanilla extract rather than imitation, and I use organic flour. So, yes, I have checked the ingredients!

I don't think anyone here cares whether a fellow baker bakes from a mix or from scratch. The point is, if a customer asks whether you bake your cake from scratch or use a mix, be honest! If you start with a mix, don't try to cleverly word your answer. Use the time to educate the customer on how many businesses operate!

Sorry, vanilla extract is a mix--vanilla is not a liquid by nature--they mix in alcohol. Mine adds water and corn syrup too.

I worked with troubled kids for a long time. They knew if they ASKED ME a question, they'ld get an honest answer. No, I didn't go up to them and just volunteer information. So, yeah, if a client ask, I'll tell them I bake from scratch. If a client ask, then yeah, I'll tell them my MMF is made from store bought marshmallows. Once again, never said it's ALL about scratch. It's about asnwering some pretty easy questions a client may have about something they are about to spend money on. Do you understand what I'm saying?

I love the part when he says that you aren't going to hurt his feelings, lol!

I didn't read everyone's response (due to time constraints today), so I apologize if my reply has already been stated... For this particular customer, I would invite her in for a tasting. Let her taste your cakes. Especially if you use a doctored cake mix. If someone's taste is accustomed to scratch cakes, he/she may be able to tell the difference. Having a tasting may save BOTH of you some potential headaches.

Good luck! Hope it works out for you!

First, here is the ingredient list for my extract:
Water, organic alcohol, organic vanilla bean extractives

Second, I think you're missing the point! Baking from scratch or doctoring mixes: One is not better than the other! If a customer asks, just tell them which method you use! Don't try to cleverly hide the fact you start with a mix. I'll be honest, many doctored cakes taste a LOT better than most scratch cakes I've tasted!

If a customer is dead set on a having a scratch cake, perhaps it's because he or she doesn't know any better. Or, perhaps they prefer not to eat some of the ingredients in the mix. It's up for the customer to decide. Educate them on how many businesses use doctored mixes (restaurants as well).

I feel like House, man, everybody lies. And you're lying if you say you don't. So don't lie!!!

Smoothing over and gentle-ing into something rather than hitting the brick wall at 90 mph every time you get asked a question just makes sense whether one gets it or not.

All I can add to this thread is "Why lie when the truth is better".

That is a mixture aka a mix.

We can't be literal in one sense and exhort to tell the truth the whole truth and nothing but the truth then fudge on words later. See what I mean. Can't have it both ways.

Who is trying to lie about it?

Whew! I hadn't checked this thread for a bit, and as usual . .

I actually do bake cakes from scratch exclusively and proudly proclaim it on my website and in my advertising and on every invoice and estimate that leaves here. It's a thing that sets me apart. I like it.

Aaannnd I use SatinIce fondant "just like Duff on Ace of Cakes on TV."

The question I get asked is "Do you freeze your cakes?" And yes, I know I'm probably opening up another Pandora's Box with this comment.

My answer is, ""Yes! Absolutely! Because it makes a better cake. I have a freezer especially for cakes and I try my best to get the cake in there at least overnight. If you know what you're doing, freezing improves the moistness and flavor of cake and makes them much easier to handle during construction, so they don't break apart. And I know what I'm doing."

Shuts 'em up every time.

Geez, I hate those stupid wedding magazine checklists.

And I recently lost an order because the bride insisted on finding a bakery that would bake and decorate her cake on the day of her wedding. She claims she found one. I think they lied. Since I don't know for sure, I probably shouldn't say that, but really, now. Same day? The cake tiers need hours to bake, cool and settle. Puh-leeze.