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using cake mixes from boxes  

post #1 of 282
1/21/10 at 10:48am
Thread Starter 
I was very surprised to see a lot of recipes calling for boxed mixes. Do you guys actually sell clients cakes that are made from store bought mixes? Isn't that kind of cheating your clients? Do you tell your clients that they're getting premade boxed cake mixes?

I don't mean to sound judgmental but I know that if I was paying a lot of money for a cake I would expect it to be made from scratch using all natural ingredients.

I'm just curious because I'm new to this business. To each their own, of course, but I know that I would never sell a client a cake from a box.
post #2 of 282
1/21/10 at 10:52am
Sits back with a nice big bowl of buttery popcorn and a tall, frosty Mr. Pibb.
post #3 of 282
1/21/10 at 10:52am
Oh geez - boy are you opening a can of worms!!!
post #4 of 282
1/21/10 at 10:54am
Quote:
Originally Posted by prterrell

Sits back with a nice big bowl of buttery popcorn and a tall, frosty Mr. Pibb.



Ha! Got enough to share with me? I'm gonna sit back and watch the fireworks with this one too!
post #5 of 282
1/21/10 at 10:57am
Can't wait to see where this one goes! icon_twisted.gif
post #6 of 282
1/21/10 at 11:02am
Welcome to cc SallyBratt. As you can gather, this is a hot topic around here between the scratch bakers and the "shudder" cake mix extender bakers. I remember Indydebi posting that she considers the cake mix an ingredient. Basically, do what you feel comfortable with. The people I bake for are just as happy with the extended mix as with scratch. I think it really depends on what your clientelle is demanding. You could do tastings with samples of both and see what they prefer. I think both have their own merit. The WASC has a great flavor, but you know there are those out there that can taste or sniff an artificial ingredient from miles away! Do your own thing, and in the future when these questions pop up from others - do as the others and sit back with your popcorn and Mr Pibb and enjoy the fireworks!
post #7 of 282
1/21/10 at 11:03am
I'm still new at this, just been making cakes for family and friends so far but have a few requests coming up. I think the far more important part of a designer cake is its appearance. Yes, I make sure the cake tastes great and so far I can only do that with a box. It takes me long enough to decorate it to have to worry about the cake itself coming out right. If I found a good cake recipe and time to test it out in the future, I'm sure natural, from scratch would probably be better. As long as it tastes great though I don't think the clients will question if it was a box. What's in the box anyway? It's just the correct mixture of flour and dry ingredients. You add fresh eggs (I use organic), oil/butter anyway!
post #8 of 282
1/21/10 at 11:03am
Thread Starter 
Really? Why would anyone get upset? It's an honest question to something that I found a bit odd, that's all.

as I said...to each their own...and I'm not trying to pick fights with anyone I'm just honestly curious.
post #9 of 282
1/21/10 at 11:11am
Thread Starter 
but are you telling clients that you're using boxed mixes?

I'm speaking from a consumer point of view and I think, no, I know if I were ordering a cake from someone I would expect the cake to be made from scratch. To me the flavour is just as important as the decoration. I don't think that boxed cakes would use natural flavours or premium ingredients like Lindt chocolate.

If anyone wants some tried and true scratch recipes that are really easy to make I have some. Vanilla, chocolate and almond (to die for!)
post #10 of 282
1/21/10 at 11:13am
SallyBratt: You have a valid question, I just chalk it up to everyone has a different personality. I do workers' compensation for a living - and believe me, I meet some real characters! We all know people who just love to argue, and when they argue, they HAVE to win! As my little 86 year old mother says, my brother will argue a point with you til the cows come home! You will find some people here who love to make snarky remarks, and I'm sure they will chime in at some point here.
post #11 of 282
1/21/10 at 11:15am
Maybe I have a quirky sense of humor, but does anyone else find it strangely curious that in inciteful question was asked by a username ending in Bratt? icon_biggrin.gif

I agree, to each his/her own. If your cakes are selling and you are getting repeat customers, who cares if you measured every ounce of flour in there? You mixed, you baked, you washed bowls! icon_wink.gif
The definition of husband is one who takes out the trash and then declares he cleaned the whole house.
The definition of husband is one who takes out the trash and then declares he cleaned the whole house.
post #12 of 282
1/21/10 at 11:16am
ROFL!!! I can't wait


Everyone had their very large opinions on this as you will surely see. I'm assuming you have not been around CC long enough to know this is opening a large can a worms since you are asking this question.

Just to let you know there are MANY bakeries that bake from a mix. They don't open a DH box but they do start from a mix. So it that cheating your customers? I don't think so. If you make a cake that taste great scratch or mix then what's the big deal. Customers want a good tasting cake, they don't don't care how you get there (in my opinion). Most people that use a box mix usually doctor it up so its technically not the standard mix. I feel like my customers are paying for the custom design along with the cake but its the design aspect that they are really paying for.

I bake from a mix and ALL my customers LOVE my cakes. I have never had a complaint and that must say something... right?

Mouth shut!

Let the comments come rolling on in icon_smile.gif
If you plant the little seeds on top of a hamburger, will it grow hamburgers? Hailey 3 yrs.
If you plant the little seeds on top of a hamburger, will it grow hamburgers? Hailey 3 yrs.
post #13 of 282
1/21/10 at 11:17am
Thread Starter 
That's fine. I can handle snark. icon_biggrin.gif

I guess the best way to deal with boxed mixes would be to offer them to your clients at a lower cost. At least they'd have the option and would know what they're getting.

To me I would feel like I was cheating my client if I didn't inform them their cake was from a mix.
post #14 of 282
1/21/10 at 11:19am
Would you like to go ahead and post your from scratch recipes SallyBratt?
The definition of husband is one who takes out the trash and then declares he cleaned the whole house.
The definition of husband is one who takes out the trash and then declares he cleaned the whole house.
post #15 of 282
1/21/10 at 11:19am
Please submit your recipes - we all love new recipes! (It takes about a week before they show up once you submit) And yes, people I bake for know I use extended recipies and I am not a professional. The cakes I do for fundraising, I do offer scratch, and they know I am not a professional. Hopefully, one of the professionals who use the extended mixes will come along and let you know how they present it to their customers.
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