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They lied? - Page 5

post #61 of 145
This is not about which is better, but to ignore the hierarchy is only fooling yourself as in costumeczar's analogy.

This thread is about truth in disclosing ingredients. I'm sure the OP knew the answer before she asked. It is never an assumption. The evidence is as plain as day to some.

For others without such a discerning palate, they still deserve to be told the truth. Many people choose not to consume artificial food and the related chemicals. The fact that they may not be able to tell the difference does not give the baker the right to lie.

Other people may want to purchase a scratch cake because the premium price warrants a premium cake, not one that anyone can bake. The reason the baker lies in the first place is because she wants to extract more money from the consumer than even she feels her product is worth. Too many bakers get their price AND tell the truth.

And before a war is started, I taught my babies, at about 4 years old, how to make box cakes instead of using Easy Bake products. I bought little pans and little spoons and they made perfect cakes and cupcakes every time in the "big oven". It was a rite of passage for my girls in their culinary lessons from me. The chemicals insure a cake will appear regardless of a multitude of mistakes. So sorry, the hierarchy does exist and the world knows it, only a few bakers ever debate the issue.
post #62 of 145
Homemade blue cheese is awesome.

Now back to your regularly scheduled horse beating.
post #63 of 145
Quote:
Originally Posted by jason_kraft

Quote:
Originally Posted by costumeczar

Hahaha! You think this is a joke, but there's a food service company around here that advertises "house brand" dressings and condiments on the side of their trucks. So if you go to a restaurant that uses them and ask for the house dressing, they can give that to you and you'll think that you're getting the chef's special recipe when you're really getting something from a gallon jug.


I thought house dressing was basically oil, vinegar, and salt...unless you think the restaurant is pressing their own oil and distilling their own vinegar, of course the dressing will come in gallon jugs. I certainly don't expect anything special or unique when I order house dressing unless the restaurant specifically calls it out as such.



It's my understanding that if you order the "house" anything it's that particular restaurant's special formula for that item, which would also imply that there's a recipe attached to it, not unscrewing a gallon jug.
post #64 of 145
Quote:
Originally Posted by FromScratchSF

SO I was at Sprinkles a while back, my 1st and last time there. I ask the counter girl, "Do you make all this from scratch?"

And she says....

Wait for it....

"Well, there's, like, totally a big mixer in the back!" O8

Sigh.




I love it! Thanks! icon_biggrin.gif
post #65 of 145
WHO CARES!!!
post #66 of 145
Quote:
Originally Posted by tazmycat

WHO CARES!!!


The pathetic thing is that there are actually people that "DON'T CARE!!!!!!" that business lie to them in order to turn a profit.

Good thing there are lots of us that DO care.

You're welcome. Image
post #67 of 145
I've never met a box mix I didn't like. Scratch on the other hand has been lots of trial and a whole lot of error. Hate to say it on here with all you awesome bakers but I prefer a nicely doctored foolproof mix (me being the fool of course) ;^)
~Lisa~

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~Lisa~

Check out my blog!!
http://sugarcelebrations.blogspot.com/
or visit me at Sugar Celebrations on facebook!
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post #68 of 145
For those of you who have bakeries that claim they bake from scratch but use a mix, do they charge a higher price for their scratch cakes? Id be furious to spend the extra $$$ to buy what I assume is a scratch cake and get a mix. Not to knock mixes, almost all my cakes start from a mix (all but my vegan cakes for obvious reasons).

When I was a teen I worked at Fazolis. Their advertising slogan at the time was REAL Italian REAL fast. All the sauces came from big bags or cans that we dumped into giant warming kettles in the back. Our homemade pizza started with a frozen pizza crust that we put onto pizza pans and once thawed they puffed up like normal pizza dough, and then wed pile on toppings, bake and serve. I was asked lots of times if our sauce was made from scratch. If I was really busy and not in the mood for a long drawn out conversation about it Id tell them yes, ask if they wanted more breadsticks and move on. If I was bored and had the time to chat Id tell them the truth and then watch as they looked at their plates in disgust. There was nothing "real Italian" about Fazoli's but some people fell for that line of bs icon_rolleyes.gif

My best friend worked at Burger King at the same time. Oh the horrors of fast food.
post #69 of 145
Quote:
Originally Posted by LNW

Our homemade pizza started with a frozen pizza crust that we put onto pizza pans and once thawed they puffed up like normal pizza dough, and then wed pile on toppings, bake and serve. .



You just reminded me that I need to go start the pizza dough for tonight's dinner! thumbs_up.gif
post #70 of 145
That is a weekly dinner in my home, homemade pizza. Well the bread machine does most of the work for me icon_wink.gif
post #71 of 145
I've seen this debate before, but here is something to ponder. Since I do both mixes and scratch baking, what do I need to be telling my customers? Do I say something like "well this this and this cake is a mix, and that that and that cake is scratch"

When it is all mixes or all scratch baking I see the answer is simple. I'm not representing mixes as scratch products or inferior to scratch products to a customer. Nor am I representing scratch as superior. I offer both as a matter of taste preference and budget.
If you can't find time it do it right..how will you find time to do it over?
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If you can't find time it do it right..how will you find time to do it over?
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post #72 of 145
If I ask you and you do both, then tell me both. Why is that so hard?
post #73 of 145
Quote:
Originally Posted by kellertur

Jeepers freaking creepers! Mill our own flour to call it scratch? That is ridiculous...and yes, I bake from scratch no mix involved. I don't however use flourescent yellow sleeve fillings and call them "homemade lemon curd" like my competition does. There is a huge difference between opening a box of mix and cracking a few eggs and tossing in this and that, then there is figuring out the exact chemistry of a scratch cake. LOTS of people chronically complain on here about "bad recipes" just because they can't figure out how to bake from scratch. It's technique.

"A bad craftsman blames his tools (or recipes)"



well said.
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post #74 of 145
Quote:
Originally Posted by kellertur

Jeepers freaking creepers! Mill our own flour to call it scratch? That is ridiculous...and yes, I bake from scratch no mix involved. I don't however use flourescent yellow sleeve fillings and call them "homemade lemon curd" like my competition does. There is a huge difference between opening a box of mix and cracking a few eggs and tossing in this and that, then there is figuring out the exact chemistry of a scratch cake. LOTS of people chronically complain on here about "bad recipes" just because they can't figure out how to bake from scratch. It's technique.

"A bad craftsman blames his tools (or recipes)"



WELL SAID.
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post #75 of 145
Quote:
Originally Posted by scp1127

And before a war is started, I taught my babies, at about 4 years old, how to make box cakes instead of using Easy Bake products. I bought little pans and little spoons and they made perfect cakes and cupcakes every time in the "big oven". It was a rite of passage for my girls in their culinary lessons from me. The chemicals insure a cake will appear regardless of a multitude of mistakes.



Oh My Gosh!! Back when my baby WAS a baby I purchased my first home scale and went NUTS and redid all my recipes into grams. THEN, when she was at the Easy Bake stage, I took all my cake, cookie and brownie recipes and sized them for the Easy Bake so she could bake scratch cake recipes. I was very anti-cake mix back then (I did get over myself) and she had her little toy mixer and her own set of measuring cups and spoons and she learned gram weights and scratch baking from age 4.

......my baby isn't a baby anymore, but boy could she make some CUTE things in that Easy Bake Oven.

Tami detective.gif
Always put your eggs in one basket.......why do you want to carry two?
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Always put your eggs in one basket.......why do you want to carry two?
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