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Box mix for wedding cakes?

post #1 of 25
Thread Starter 
Do wedding cake makers use boxed cake mix for their wedding cakes? What does everyone think? I really don't know. Just a question. I thought it would be cheating to do that to a bride that is paying for a wedding cake but apparently it is done often. So I guess I don't really have an opinion either way. Just want to know how often this is done. No judgement at all here. Thanks!!
post #2 of 25
I use scratch mix but I know a ton of people that used doctored cake mixes. I don't know how many people that just use straight box mix.

If I'm doing a bake sale I 100% use doctored box mixes. Its just cheaper.
And Kids like it better
post #3 of 25
Some do...

I am a scratch baker 100% of the time, but that's my business. If you do the doctored mix or even the straight mix for your business then I wouldn't change things just for wedding clients. Not only willl it not be consistent with your "normal" cakes, but if you aren't good at scratch baking your product will suffer. It's not easy to get consistently good results with scratch baking if you aren't well versed in the methods.

So I say the answer is it depends... do what you love to do and not what you feel like you HAVE to do.

icon_biggrin.gif
post #4 of 25
Thread Starter 
I guess I am wondering what brides expect generally speaking. Do they care? Do they ask that??
post #5 of 25
Some do and some don't. It really depends on the person. Some will ask and some won't... if they do ask you just have to be honest. If they don't want the mix they will move on and you seek out other clients. If your cakes are tasty... they sell themselves (pretty much anyway... LOL).
post #6 of 25
I offer many flavors of cake, some scratch and some different versions of the WASC cake. I must say that the WASC cakes are BY FAR my most popular cakes -- no matter what the occasion!

I think most people are more interested in a cake that tastes good, regardless of how its made. (and PLEASE don't jump all over me for this, I said most not all).

P.S. I don't "advertise" the fact that some of my cakes use a box mix as an "ingredient" but I don't hide it either. It's clearly stated on my website and when/if clients ask, I'm honest with them.
post #7 of 25
I think it depends on your area...i live on such an isolated island in hawaii that there is no virtual access to a custom anything (population 3,000)!!! however, we are an island with a couple of luxury communities (rich people who buy million dollar homes and live here 1 month out of the year), so I have found a unique niche. While the locals here prefer the taste of wasc or costco type cakes, these million dollar home owners prefer the custom stuff. Best of both worlds for me! (On a side note, I never used canned frosting.)
post #8 of 25
Quote:
Originally Posted by SHYLERScakes

I think it depends on your area...i live on such an isolated island in hawaii that there is no virtual access to a custom anything (population 3,000)!!! however, we are an island with a couple of luxury communities (rich people who buy million dollar homes and live here 1 month out of the year), so I have found a unique niche.



I want your job! icon_lol.gif
post #9 of 25
Quote:
Originally Posted by Sangriacupcake

Quote:
Originally Posted by SHYLERScakes

I think it depends on your area...i live on such an isolated island in hawaii that there is no virtual access to a custom anything (population 3,000)!!! however, we are an island with a couple of luxury communities (rich people who buy million dollar homes and live here 1 month out of the year), so I have found a unique niche.



I want your job! icon_lol.gif



me too!!
post #10 of 25
I believe the politically correct term is "Commercial base"...box mix is so 1960's. icon_lol.gif

mommachris

wife to David for 25 years
mom to 13 blessings
Nine who are still living at home that range from 22 to 4 years old.
Holly, Amy, Aaron, Evelyn, Zebedee, Melody, William, Melissa and little Tobin
and four more sweet babies in heaven.

Reply

wife to David for 25 years
mom to 13 blessings
Nine who are still living at home that range from 22 to 4 years old.
Holly, Amy, Aaron, Evelyn, Zebedee, Melody, William, Melissa and little Tobin
and four more sweet babies in heaven.

Reply
post #11 of 25
I worked at a shop expecting to see a ton of scratch cakes... The day I started baking it was all box mixes!!! It's production and time.

She had so much business she had to turn them away!!

Always made $400-$250 per cake!!

She made 4-6 a week.
post #12 of 25
Sooooooo many of today's brides are sooooo used to having box mix cakes that they would not really like scratch. I did 1,000s of wedding cakes using both straight out of the box and doctored mixes. I *never* felt I was cheating a bride! They have a tasting (or eat my cake somewhere else) so they know what to expect. If they don't like the taste, they don't order - simple as that.
post #13 of 25
In my business I use all scratch cakes but this summer I am doing a wedding cake as a partial gift. So for them I am doing a box cake (especially since he said that he was quoted 75 for a 3 tiered cake talk about unrealistic) because that is what the groom is used to and I am not going to waste my valuable butter on doing something that they won't like nor appreciate. LOL
Failure is not an option!!
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Failure is not an option!!
Reply
post #14 of 25
Quote:
Originally Posted by camomama5

Do wedding cake makers use boxed cake mix for their wedding cakes? What does everyone think? I really don't know. Just a question. I thought it would be cheating to do that to a bride that is paying for a wedding cake but apparently it is done often. So I guess I don't really have an opinion either way. Just want to know how often this is done. No judgement at all here. Thanks!!



IMHO (and I think generally accepted idea), Unless a bakery or custom baker advertises they are a scratch bakery, they are using doctored mixes for one or more of their cake flavors.

The general public doesn't ask the "scratch" question because they assume bakeries bake from scratch, just like you did. But most bakeries don't.

Customers think they are paying for a cake. But bakeries and custom bakers are charging for labor and skill to make the cake, not the cost of flour.

This is changing in a lot of areas, mine included. People want scratch, fresh, organic, not frozen, not fake etc. Maybe your area is next if you are asking the question?

Jen

EDIT: I say "scratch, fresh, organic, not frozen, not fake" going direct from what my customers request from me. Not as a slight to my fellow bakers that have posted above.
post #15 of 25
I agree with many posters that it depends on what you like to do and what your customers want. Personally I only bake from scratch, no matter what cake/occasion I'm baking for. Happy customer = happy baker. icon_smile.gif
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