Originally Posted by prterrell
Hate to tell you this, but from one scratch baker to another (I presume, scratch baker?), you're being a snob. (I can be a snob when it comes to food, too, but in this case, the decorating is honestly what people are paying for, not the canvas, err, cake under the decorating.)
Yeah, but aren't we all snobs at one point over something or another? Everyone thinks their way of making cakes is the best way, and we all have our little predjudices, warranted or not.
I'm a Box Doctorer and proud of it. I can't bake a scratch cake to save my life, and I've very very rarely have had a scratch cake I've enjoyed, so I don't have the desire to change that anytime soon.
Yet, I cannot stand shortening based icings (be it Crisco or Hi-Ratio) and shudder whenever I see people singing it's praises. For me, buttercream needs to have BUTTER. Yet sugarshack and indydebi's recipes are top rated, and I'm sure are fabulous, but I can't bring myself to make them. (and I respect both of them very very much!) I would never imply that they were 'cheating their client' or compromising quality because they use shortening instead of butter. But I still think "eww shortening".
Tho to be fair, the Scratch Vs Box debate has died down a lot of folks on here have pretty much learned to Live and Let Live, and be civil to each other.