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post #106 of 282
mmmmm I love me some C12H22O11
post #107 of 282
Quote:
Originally Posted by SallyBratt

I will never ever buy another bakery cake now! What's the point if I can get it in a box for 88¢?



When people get sticker shock over the price of cakes and proclaim, "But it's just a cake!", I tell them, "Oh! You wanted JUST a cake! Walmart ... aisle 8 .... knock yourself out." icon_biggrin.gif

You don't get a "cake in a box" for 88 cents. You get a box of dry ingredients for 88 cents. YOu have to add add'l ingredients, your time, your overhead (pans, pan grease, electricity, the cost of your oven, your refrigerator, water for clean up, etc) and your TIME AND TALENT to turn it into something that looks like a bakery cake.

If people want "just a cake", they can START with the 88 cent box of dry ingredients in walmart's aisle 8.

If they want an awesome looking cake for that special event in their life, they can start by seeing me! icon_biggrin.gif

I'm genuinely surprised that someone of your talent has the cake civilian attitude of thinking a beautiful sugary piece of edible art "only cost 88 cents." That is so wrong on so many levels.

As far as Charm City being overpriced? Every time I watch that show, what I'm registering in my brain is the cost of his overhead. The multiple layers of talent involved in each cake that make way more than minimum wage; I see the well stocked bakery with plenty of fondant and other supplies to enable them to do their job; the investment in equipment that none of us have, like band saws and a woodworking shop. Maybe it's because I watch it with the eye of someone in business who understands the cost of running a business of that caliber that makes me understand and appreciate his pricing.

Sweetheart, I'm in the same boat as you. I can cook and bake pretty well, but can't make a pie crust to save my big 'ole butt! Thank god for the crust in the red box!! icon_lol.gif
post #108 of 282
Quote:
Originally Posted by SallyBratt

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.



whats a pre made box cake??? seems to me there are plenty of people who can't even bake using a cake mix in a box...not being judgemental or anything....if it tastes good I don't see what your problem is.....my cakes are free and I take days to make them many times....I don't think EVERYONE can do what I do with a cake mix!
post #109 of 282
Quote:
Originally Posted by madgeowens

..... seems to me there are plenty of people who can't even bake using a cake mix in a box...


You are so right!! Mix or scratch, it's the talent of the baker that makes it or breaks it.

Gotta share this story. My mom (who many of you have heard can't cook anything) would take the time to buy a marble cake mix. She'd take the time to mix the chocolate into the batter like the directions say, but instead of marbling it, she'd just stir it into the yellow batter with a big spoon! Then she'd whine about "that cake mix never works! it always turns out gray!"

well DUH!!!!! dunce.gif

It was one of those things that when I grew up and got out on my own, I bought and made a marble cake and realized "oh!! THAT'S what it's suppose to look like!" icon_lol.gif
post #110 of 282
Thread Starter 
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by SallyBratt

I will never ever buy another bakery cake now! What's the point if I can get it in a box for 88¢?



When people get sticker shock over the price of cakes and proclaim, "But it's just a cake!", I tell them, "Oh! You wanted JUST a cake! Walmart ... aisle 8 .... knock yourself out." icon_biggrin.gif

You don't get a "cake in a box" for 88 cents. You get a box of dry ingredients for 88 cents. YOu have to add add'l ingredients, your time, your overhead (pans, pan grease, electricity, the cost of your oven, your refrigerator, water for clean up, etc) and your TIME AND TALENT to turn it into something that looks like a bakery cake.

If people want "just a cake", they can START with the 88 cent box of dry ingredients in walmart's aisle 8.

If they want an awesome looking cake for that special event in their life, they can start by seeing me! icon_biggrin.gif

I'm genuinely surprised that someone of your talent has the cake civilian attitude of thinking a beautiful sugary piece of edible art "only cost 88 cents." That is so wrong on so many levels.




Cake civilian attitude? Give me a break. Being someone of my talent is exactly why I would never buy another bakery cake if it's made from a boxed mix. I can create amazing cakes on my own and I know how little work it is to mix up that base cake from scratch. That and that alone is why I wont buy another bakery cake and there is absolutely nothing wrong with that at all.

I'm talking about me here. If other people want to buy bakery cakes I could care less. Please don't read more into what I say than what's there.
post #111 of 282
Right there with ya Debi! Went to a friend's house for supper one night. Just in time to see friend's sister throwing a cake into the trash. Thinking it must have had something bad fall in it or something I asked what had happened. The answer: "I made it". Apparently she messed up cake from a box and canned icing so badly it was inedible. I never did find out where she went wrong because, although I told her if she told me what she did I could tell her how to fix what ever the problem was, the only answer I could get out of her was "I made it". And, sadly, that's the last cake those sisters have ever tried to make. They buy all of their cakes and cookies from the grocery store bakery because they can't be bothered to learn even the basics.

Also, count me in as another pastry cook who can't bake bread, without my bread machine, that is!

Annnd finally, yes, any recipe I post is mine as in one I developed. Same thing for the cook book I'm writing. None of that change a tablespoon to 3 teaspoons and call the recipe "mine" for this gal!
post #112 of 282
Thread Starter 
Quote:
Originally Posted by madgeowens

Quote:
Originally Posted by SallyBratt

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.



whats a pre made box cake??? seems to me there are plenty of people who can't even bake using a cake mix in a box...not being judgemental or anything....if it tastes good I don't see what your problem is.....my cakes are free and I take days to make them many times....I don't think EVERYONE can do what I do with a cake mix!



Well, it's a premade boxed cake mix. Maybe I worded it wrong. A premade cake mix in a box? Does that make more sense?
post #113 of 282
Thread Starter 
Quote:
Originally Posted by prterrell

Right there with ya Debi! Went to a friend's house for supper one night. Just in time to see friend's sister throwing a cake into the trash. Thinking it must have had something bad fall in it or something I asked what had happened. The answer: "I made it". Apparently she messed up cake from a box and canned icing so badly it was inedible. I never did find out where she went wrong because, although I told her if she told me what she did I could tell her how to fix what ever the problem was, the only answer I could get out of her was "I made it". And, sadly, that's the last cake those sisters have ever tried to make. They buy all of their cakes and cookies from the grocery store bakery because they can't be bothered to learn even the basics.

Also, count me in as another pastry cook who can't bake bread, without my bread machine, that is!

Annnd finally, yes, any recipe I post is mine as in one I developed. Same thing for the cook book I'm writing. None of that change a tablespoon to 3 teaspoons and call the recipe "mine" for this gal!



Even my bread machine bread came out crappy.

As for my recipes...I call them mine simply because they're the ones I use...and, well, because I paid a portion of that $5000 for them...not because I created them. I don't even know if Bonnie created them. But to clear any of that up they're from Bonnie Gordon School in Toronto. I didn't for one second mean to suggest that I created them. I'm surprised anyone even thought that to tell the truth.
post #114 of 282
SB - No worries! I develop my own recipes for 2 reasons: 1- I think it's fun, it's my "play" and 2- As mentioned before, I'm working on a cookbook and I think its dishonest to do otherwise, even though I know you can legally get away with it.
post #115 of 282
Quote:
Originally Posted by cheatize

Let's extend this out a bit, shall we? You said you got your recipes from school. So, they are not your recipes, they are the ones you use. They were created by someone else. Do you tell your customers this? Additionally, do you realize that by posting them here without citing a specific source, you are plagiarizing?

I'm not trying to argue, I'm simply trying to point out that perhaps you are looking at this a bit narrow (only applying to cakes) when it can actually be a much broader issue.

I hope that makes sense. My oven went kablooey today in the middle of baking and I have a cake and cupcakes I have to get done tomorrow.




PATHETIC!


SallyBratt, thanks for the recipes, gonna give them a whirl, i love trying a new one! i know a few people who will be opting to test almond one!

Also, my personal intention is to make money from cakes that taste homebaked, I don't want people to think that they have come from a bakery. I would like to try and relight the fire of home cooked foods. I think that is quickly being forgoten in evryway. I find it comforting to make all food as scratch as possible. People are forgetting how to cook and are relying on the quick and simple alternatives to everything in the supermarkets, well here in the uk anyway. I wanna teach myself so i can teach my kids that they can make beautiful food without additives etc for dinner!
post #116 of 282
I've never tasted a doctored cake-mix cake that tastes as good as a quality baked from scratch cake. Never. I've tasted 'good' ones. But never as good. And I'm an avid baker who's tried both. But I'm happy to be proven wrong if anyone has a good doctored recipe I could try.
post #117 of 282
Thread Starter 
Quote:
Originally Posted by prterrell

SB - No worries! I develop my own recipes for 2 reasons: 1- I think it's fun, it's my "play" and 2- As mentioned before, I'm working on a cookbook and I think its dishonest to do otherwise, even though I know you can legally get away with it.


Are you an actual pastry chef then?

I'm thinking of taking the course. I'd love to but the only thing holding me back is that I'm 45 and this cake decorating thing is a career change in itself. I've been designing and illustrating childrens books for the past 10 yrs on a freelance basis and I just needed to do something different. I took the confectionery arts course at Bonnie Gordon School and BAM I was hooked. I absolutely LOVE it. I figured out that I'm really good at 3D figures (I had no idea! I've always been a 2D girl)...both sculpted cakes and gumpaste figures...and now I'm going to try and branch out into other avenues where that's concerned (3D animation modelling...I know a couple of people at Disney...reach for the stars, right?) so I'm picking brains to get info there.

But anyway, I'm going to look into the pastry chef course at George Brown and see how long it is and how much it is etc. I might wait a bit and see how the cake thing goes tho and see how it goes at Bonnie's school. She's already asked me to apprentice with her so there might be a future there too.

all in all, cake has made me very happy so far. icon_biggrin.gif
post #118 of 282
I agree that it takes more then an .88 cent mix to create a cake, but I can see the mentality of some clients when they're told their cake will cost them $4.50 a slice.

I wonder how Snarky would "sell" her products if she used mixes.

You remember her recent thread about "pricing" where she convinces a potential client with a $300 budget to purchase a $1500 cake.

Her sales pitch is, as is mine......that she uses premium ingredients, madagascar and tahitian vanilla beans combined to make PURE vanilla extract, locally bought butter etc. etc. etc......

So Snark....if you're reading this....give us an example of what your sales pitch would be in this situation.

Because honestly speaking as a consumer not a baker, I can definitely see where some people would question the price.

I'm speaking of the baked product, filling and icing.....not the decorating skill, just the value of the product before decorating. Someone orders a plain iced 10" cake no decoration at all....what's the sales pitch to sell that cake? (remember this is a mix cake not a scratch cake)

Just playing around because I do find it fascinating. icon_biggrin.gif
post #119 of 282
I have found that certain types of cake just NEED to be scratch i.e. Red Velvet (my DH favorite). This is my personal opinion after trying the box mixes and realizing that, yes, darn it, my MIL's recipe for Red velvet cake is worlds better than any box mix. (grumble) However, I recently discovered the WASC recipe for various flavors and LOVE them. They are moist, taste great and I've received countless compliments from those who have tried them. I went through the recipe list and tried countless different recipes for yellow and chocolate cakes and found some that were pretty good, but none were as good as the WASC versions.

Now, I am by no means a professional baker, and I generally just do cakes for family and friends, but I think that when people go into a bakery to buy a cake, they are looking for two things: 1) A cake that fits the description of what they want, whether that is a well decorated sheet cake or a 5-tier masterpiece and 2) for the cake to taste good. I don't think that most cake muggles (love that term, p.s.) really care about what the cake is made of; they care that it is a cake they will be proud to serve both from an aesthetic and tatste standpoint.

With that being said: Rock on Scratch bakers and decorators, Rock on Box mix decorators and bakers, and Rock on Doctored Mix bakers and decorators... But mostly, just Rock on bakers and decorators in general : ) Keep doing what you love.
Cake is one of the major food groups, right?
Cake is one of the major food groups, right?
post #120 of 282
Quote:
Originally Posted by DLo912


With that being said: Rock on Scratch bakers and decorators, Rock on Box mix decorators and bakers, and Rock on Doctored Mix bakers and decorators... But mostly, just Rock on bakers and decorators in general : ) Keep doing what you love.



Bravo DLo912! Just a perfect way to put that topic to bed! thumbs_up.gif
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