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!!

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

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.

I guess I am wondering what brides expect generally speaking. Do they care? Do they ask that??

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).

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.

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.)

I believe the politically correct term is "Commercial base"...box mix is so 1960's.

mommachris

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.

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.

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

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.

I bake both scratch and doctored box mixes, just depends on flavor. I havent found some scratch recipes that taste as good as some of the box mixes. Although i think some mixes are horrible and completely not edible! I dont think a wedding cake is expected to be made from scratch, as long as it tastes yummy. on a side note, I heard on the radio that the blue coloring added to some foods, like blueberry yogurt, is the same dye that is used to dye denim. Gross! Its probably a good thing to look into organic recipes =)

I live out in the country but am 15 minutes from town(most of my business probably won't come from right out here). And half hour from a city. I don't think people care much out here but I just didn't know what brides expect. So I guess it doesn't matter as long as they like the taste. When all of you say "doctored" can I ask specifically what you mean? Thanks so much for everyone's time!

WASC = 'doctored' mix. You take a mix and add what you want to it. I use WASC variations for all of my cakes. People rave about them, and I have a 95% booking rate for tastings. I always hear about the other lady's 'dry cakes'...I know she's probably using her scratch recipe, but people just don't like it. No one has ever asked me about my recipes, but I wouldn't tell them a darn thing, unless they have a food allergy or something.

I'm a scratch baker. But I do this because it's a hobby and I find it relaxing.

But I don't really care if anyone else bakes from scratch. If it tastes good, that's all that matters. So I would buy a wedding cake if it happened to be from a commercial mix as long at it tasted good....and it seems like a lot of people here get great reviews that make these cakes.

I should give a WASC cake a try some day. I've never made a modified commercial mix.

wonderful! thanks for your time. Some of the comments made me laugh.

Made straight-from-the-box-never-doctored wedding cakes for 30 years. In the last 2-3 years, I started adding dream whip to the box mix. If someone wants to call that doctored ..... well, ok.

I do doctored mixes, and they actually cost me more to make than a *scratch* cake. I have all the same ingredients....organic eggs, fresh dairy, sugar, flour, imported chocolate...PLUS the cost of the mix added to it. I do tastings with all of my brides, they know exactly what they are getting, and I have never had anyone not like the cake. My booking rate is exactly as I want it to be. Do what works for you and your business!