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using cake mixes from boxes - Page 5  

post #61 of 282
Yea.....indydebi..........I'm with ya all the way.

I personally think.....who the hell cares?? Box or Scratch???? As long as it is a quality product....GO FOR IT. I love Pillsbury!!!

PS>>> I hate making pie crust and the Pillsbury Doughboyd does a hell of a job! And I don't lie about it. I don't care if people know that I use a box mix. If they don't like it....go somewhere else!!!!
post #62 of 282
Thread Starter 
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by SallyBratt

I know if I were ordering a cake from someone I would expect the cake to be made from scratch.



Why? icon_confused.gif

You order a pizza from a pizza place, and they use premade dough, canned sauce and frozen pepperoni.

You order any food from any restaurant and they are using premade frozen foods they buy from GFS and Sysco. It's NOT all made from scratch. (And at the low end of the food cycle ...the fast food places .... you'd be amazed at which places receive all of their food precooked and they just nuke it for you.)

"Cheating" implies doing something underhanded or illegal. It is not illegal to use a mix.

Bakeries use mixes all the time. They buy theirs in 50 lb bags and just add water. Some of us on here buy ours in 18 ounce boxes and add eggs, oil and water.

So the "fancy" cake you bought from a bakery came from MORE of a mix than what I use.

I'm also one that is very up front and do tell clients that I use mixes. If my customers of 30 years are fine with it, then I don't see why it should be a problem to anyone else.

There is a great talent involved in making a good cake from scratch .... and I'm not one of those people. On the flip side, I never assume that "all scratch" is always better because it's not whether it's scratch or mix .... it's how talented is the cook or the baker. I know people who can screw up Kraft and Mac-n-Cheese! icon_lol.gif



I could list about 5 (maybe more) pizza places in my neighbourhood who don't use premade anything...but we're not talking pizza. We're talking cake. And I think if you took a poll and you asked 100 people 'if you ordered a cake from a baker would you expect that cake to be made from scratch?' a very large percentage of those people would say yes. Then if you asked those same people 'if you ordered a cake that cost over $100 from a baker would you expect that cake to be made from scratch?' all of them would say yes.

that's why.

I don't care if anyone uses boxed mixes. Anyone can do whatever they want to do. I just know, as a consumer, that I would like to know if my $100+ cake was scratch or box and if it was box I would likely go elsewhere. And I also know, as a client, that I want to give my customers what I think they expect...and that's a cake made from scratch using all natural flavours and premium ingredients.

It's a personal thing...obviously...and not something I should feel the need to defend. I started this thread only because the impression that I was under was that people who sold cakes for the amount of money that I know a lot of cakes are going for these days ($100 upwards to $900...sometimes more) made the cakes from scratch and I was surprised to find that a lot don't. If you're customers know that and they're happy then that's great.

My thirst for knowledge has been quenched.

icon_smile.gif
post #63 of 282
Thread Starter 
Quote:
Originally Posted by loopilu

SallyBratt, hello. I agree with most of what your saying, I would feel a bit wrong if I didnt tell them it was a box mix. And I dont think you are a snob.

It is also not your fault, you were obviously not aware that you could have looked the subject up as you are a newbie and people should be more considerate rather than attack your comments so rudely!

To be honest it pisses me off that so many people get up themselves over certain subjects, to the point we stop being kind!!!!

I hope you havent been put off, this site and the people on it can be sooo helpfull and lovely.

xx



Thanks hun. Not at all put off. I know that the people on here are awesome (I've had some amazing comments on my cakes) and I'm not at all upset about anything that's been said here. I do think that sometimes people get a bit too...worked up, for lack of a better term...but it happens all the time everywhere and it's ok. Different personalities make things interesting...right?
post #64 of 282
Quote:
Quote:

Isn't that kind of cheating your clients



(lol icon_smile.gif)


Also you can ask 100 customers and they may say that, but also I will say 95% of dont REALLY know anything about making cakes lol

there are also customers that expect a cake for 300+ people, for $200 icon_confused.gif

Do you see where we are coming from?

Its quality before ingrediants! And in my personal experience (only mine) all the scratch cakes I have ever had were dry, and I didnt like..... WASC is like 1000 times better TOO ME. and I dont think my customers care, its all about taste!
post #65 of 282
Thread Starter 
Quote:
Originally Posted by -Sweetheart-


there are also customers that expect a cake for 300+ people, for $200 icon_confused.gif

Do you see where we are coming from?

Its quality before ingrediants! And in my personal experience (only mine) all the scratch cakes I have ever had were dry, and I didnt like..... WASC is like 1000 times better TOO ME. and I dont think my customers care, its all about taste!



that's where I'd tell them to go somewhere else. A cake for 300+ for $200. That's crazy talk!

My scratch cakes are very moist and taste amazing.
post #66 of 282
oh dont get my wrong, Im sure that your cakes are awesome, I just have never come across one.

(and I know thats crazy talk lol, I was just saying that customers dont always know what they are talking about)

When you post your recipes I will try it, but i love love love my WASC and variations.... on the flip have YOU ever tried WASC?
post #67 of 282
Thread Starter 
Is it ok to post our recipes in here or do I have to put them in the recipe section?

anyway...I'll take a chance...

Vanilla cake
321g sugar
113g unsalted butter, softened
2 lg eggs
1 lg egg white
336g all purpose flour
7.5g baking powder
1/2 teaspoon salt
312 ml homo milk
2 teaspoons real vanilla extract

Preheat oven to 350F
Beat sugar and butter at medium speed until well blended (about 5 min). Add eggs and egg white one at a time beating well after each addition.
Mix flour in a bowl with baking powder and salt. Stir well with a whisk and sift.
Add flower mixture to sugar mixture alternating with milk, beginning and ending with flour mixture.
Stir in vanilla
Pour batter into prepared pans (I spray mine with oil and line with parchment) and bake for 30 min (turn the pan halfway thru for even baking) or until a toothpick comes out clean.
yields one 8" round 3" high cake

This cake is very moist and tasty. It's dense, sort of like a pound cake, and lends itself very well to sculpted cakes and stacked cakes but is great for a regular layer cake too. I've had no complaints and my boyfriend, who's "not a cake person" even likes it.
post #68 of 282
Thread Starter 
Quote:
Originally Posted by -Sweetheart-

oh dont get my wrong, Im sure that your cakes are awesome, I just have never come across one.

(and I know thats crazy talk lol, I was just saying that customers dont always know what they are talking about)

When you post your recipes I will try it, but i love love love my WASC and variations.... on the flip have YOU ever tried WASC?



No I haven't. I don't even know what it is!! I'd like to try it tho...I'm actually thinking of having my own little experiment and getting some cake mixes to put up against my scratch cakes in a blind taste test with my friends.

yup...I'm crazy like that! icon_biggrin.gif
post #69 of 282
post #70 of 282
Ooooh... we make our own pizza here. Homemade dough and just crushed tomatoes (by hand) for sauce. The only thing I don't do is make the cheese... though I am experimenting with that too. I do use whole ball mozzarella though and shred it up... mmmmmmmmm... so good!

We do eat other pizza sometimes though... I don't always have the time to do it right.

I am a sucker for doing things by hand, and that is why the only thing for me is scratch baking.

I do laugh when I hear people raving about the soup at the local chain restaurant and want the recipe... LOL. I tell them they could buy it if they really wanted to. "No way!!!"... ummm yeah. LOL I mean I like Panera's broccoli and cheese soup too, but I know damned well that it's made in a factory and shipped everywhere. You can buy it at BJ's for goodness sake. icon_lol.gif
post #71 of 282
Thread Starter 
My chocolate cake


5g cornstarch
180g all purpose flour
275g sugar
6g baking soda
60g cocoa powder
5g baking powder
5g salt
1tbsp vanilla
75ml oil
140ml buttermilk
2 eggs
130ml prepared coffee

sift dry ingredients together in the bowl of an stand mixer. Add remaining ingredients to the bowl with the dry ingredients and on low with the paddle for 30 seconds.
Increase mixer speed to medium and mix for 2 minutes.
pour batter into prepared pans and bake at 350F till a tooth pick inserted in the middle comes out clean.

yeilds one 8" round 4" high cake

I like to set the timer for 15 min intervals and turn the cake about mid way thru baking. It usually takes around 30 to 40 min...but it all depends on your oven.

This chocolate cake is really rich and moist and decadent. Everyone that's tried it has loved it. I like it best with Kahlua buttercream...but isn't everything better with a bit of booze?
post #72 of 282
SB You can post recipes here, but, no one will be able to find them once this thread gets buried. For searchability, better to submit them to the recipe sectin proper.
post #73 of 282
Thread Starter 
Quote:
Originally Posted by -Sweetheart-

http://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe

thats my favorite!



I'll check my local stores and see if they carry that type of cake. I promise, if I can find it, I'll try it and i'll give you my honest opinion based on a comparison with my own cakes.
post #74 of 282
Thread Starter 
Quote:
Originally Posted by prterrell

SB You can post recipes here, but, no one will be able to find them once this thread gets buried. For searchability, better to submit them to the recipe sectin proper.



I will. Thanks
post #75 of 282
Thread Starter 
Can you only post one recipe per day or something? I just tried to post a 2nd one and it wont let me
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