Cake Central › Cake Forums › Cake Talk › Cake Decorating Business › They lied?
New Posts  All Forums:Forum Nav:

They lied? - Page 6

post #76 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.
Powered by Jesus!
Reply
Powered by Jesus!
Reply
post #77 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.
Powered by Jesus!
Reply
Powered by Jesus!
Reply
post #78 of 145
Yes, bakeries will flat out lie about this issue. I remember being amazed, the first time I saw a similar post, at how many CC'ers said they would flat out lie and basically told posters who suggested honesty was a better policy that they were busybodies and had no right to be the "moral police". To me, it has nothing to do with scratch vs mix vs doctored and everything to do with honesty in business. If I hired a roofer and he told me he would haul away the old roof instead of just covering over it with the new one, and I later discovered that the old roof was still there, underneath the new roof, you can bet this would be an issue. I don't care if your business is roofing, or baking cakes, or teaching ballet. If I ask a specific question and you flat out lie to me, I have a problem with that. It's not about being any kind of "moral police". It is about deciding who gets my business. If you lie and I have no tangible proof, I will spread the word to everyone I know. If you lie, and I have proof, I will be expecting my money back and I will be reporting you to the better business bureau, in addition to telling everyone I know. I just don't tolerate it. If you have a business you should be proud of your product or service. If you have a business that uses box mixes, for whatever reason, then be proud of your product!!!!! If you're not proud, change your business. Don't lie about it.
OK. Getting off the soapbox now. Proceed with your regularly-scheduled discussion.
post #79 of 145
Quote:
Originally Posted by giraffe11

I remember being amazed, the first time I saw a similar post, at how many CC'ers said they would flat out lie and basically told posters who suggested honesty was a better policy that they were busybodies and had no right to be the "moral police".


That's odd...all those posters must have left CC since then, as no one has defended flat out lying in this thread.
post #80 of 145
Quote:
Originally Posted by jason_kraft

Quote:
Originally Posted by giraffe11

I remember being amazed, the first time I saw a similar post, at how many CC'ers said they would flat out lie and basically told posters who suggested honesty was a better policy that they were busybodies and had no right to be the "moral police".


That's odd...all those posters must have left CC since then, as no one has defended flat out lying in this thread.



Not sure if they are gone or just inactive, but being told to lie about baking from a mix was quite common a few years ago.
post #81 of 145
Quote:
Originally Posted by cakelady2266

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.



I think the best answer would be to just say you do both. Customers will ask for different reasons and if the reason is that they want to avoid certain ingredients found in mixes you could easily help by informing which cakes are all scratch.
Sofia
Reply
Sofia
Reply
post #82 of 145
Quote:
Originally Posted by costumeczar

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.

Where I grew up "house" anything meant "whatever you've got on hand" or whatever they bought in bulk. It NEVER meant special or gourmet or made from scratch in any way. You could get "house" or you could get "the name-brand-slash-good-stuff". House-Ranch; House-whiskey; etal.
post #83 of 145
I have a friend who is a head chef of a very nice place and house meand made in house with their exclusive recipe. But if I was talking about TGIF's or Redlobster, then you would be right. In fact, I know a few people in the food industry and this how they would also describe it.
post #84 of 145
I feel sorry for anybody who goes to TGIFriday's or Red Lobster and expects fresh homemade dressing.
post #85 of 145
Quote:
Originally Posted by kelleym

I feel sorry for anybody who goes to TGIFriday's or Red Lobster and expects fresh homemade XXXXXXXX anything.



Fixed it for 'ya icon_biggrin.gif
post #86 of 145
Your question was, specifically, "Do ya'll bake from scratch?" and the reply was, "yes.".

Even if your cake was from a box, it's still possible you were not lied to since the question you specifically asked really wasn't that specific if the bakery offers things other than the cake you ordered. "Will the cake I ordered be made from scratch or from a mix or mix base?"
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
post #87 of 145
I think the bottom line...... If someone asks if you bake from scratch or use a box mix, you tell them the truth. Period.

I agree that as a paying customer if I ask a direct question regarding services that will be provided to me, I want a direct answer.

PS - I am a from scratch baker and to me that means I buy flour, eggs, sugar, ect and mix that together. I think that qualifies me to say that I bake from scratchicon_smile.gif
Live, Laugh, Love,
and
Scrap it all!
Reply
Live, Laugh, Love,
and
Scrap it all!
Reply
post #88 of 145
This topic has come up so many times and everytime it becomes a battle of who gets to call themselves a "scratch" baker versus a mix baker. It still always comes down to, why did you even ask if they made their cakes from scratch or not. The implication is that a scratch baker is somehow superior to a non-scratch baker. Wrong!!!!!! If the cake taste great isn't that what you are really paying for? Asking if it is made from scratch really makes no sense. I've had box mixes that tasted wonderful and scratch recipes that I fed to my dog. Who cares whether scratch or box, make and sell me a wonderful tasting cake.
post #89 of 145
Thread Starter 
Quote:
Originally Posted by all4cake

Your question was, specifically, "Do ya'll bake from scratch?" and the reply was, "yes.".

Even if your cake was from a box, it's still possible you were not lied to since the question you specifically asked really wasn't that specific if the bakery offers things other than the cake you ordered. "Will the cake I ordered be made from scratch or from a mix or mix base?"



True, that was my question to them, but I had just ordered a cake, so I think it was assumed that I was speaking about the cake I just ordered. Also, since I had just ordered it, I don't think there should have been a fear of me not ordering from them. I was just curious. And, honestly, I asked because it didn't say on their website (one sign that they don't bake from scratch) and because I'm thinking about opening my own shop and want to find ways to set myself apart from other bakeries in my area.

Quote:
Quote:

It still always comes down to, why did you even ask if they made their cakes from scratch or not. The implication is that a scratch baker is somehow superior to a non-scratch baker. Wrong!!!!!! If the cake taste great isn't that what you are really paying for? Asking if it is made from scratch really makes no sense. I've had box mixes that tasted wonderful and scratch recipes that I fed to my dog. Who cares whether scratch or box, make and sell me a wonderful tasting cake.



I don't think this is true at all. There are lots of reasons to ask a bakery whether they bake from scratch and it is not always implied that scratch is superior. I happen to like scratch cakes better, for a whole lot of reasons including taste. I want something that tastes great AND doesn't put unnecessary chemicals in my body. I do believe that I and others have a right to know what it is exactly that I'm putting into my body.

But that aside, my question to the bakery had nothing to do with comparing scratch with box-based cakes. It was "market research" and an attempt to find some thing(s) to use to set myself apart from them if I eventually open my own shop.

Given this whole debate, which I honestly didn't mean to start up again with this post, I have to ask, why are box-based cake bakers so defensive when someone brings up scratch baking?
post #90 of 145
I totally understand why you asked.

I worked in several bakeries both family owned and larger volume, and having been asked the same question you asked when ordering your cake many MANY times, over time, I began (and ultimately returned to) answering that question exactly as she did. Because the one, family owned, made so many things, some from scratch and some from a mix (most were from scratch but there were a few items offered that were made with a mix...very few...they even made their own pie crusts...thousands of them...from scratch), when a person asked, I would answer either yes or no depending on the item they ordered but thought I was being unfair to the owner and decided to answer something like, "yes, this ___ is" or "no, not this ___" which got me a reply something like, "Oh? you mean everything isn't made from scratch?" or "Oh? well, what IS made from scratch?". After discussing, again, with the owner, it was agreed that when asked if we bake from scratch the answer would be yes...period. If they asked particulars, by all means, tell them particulars all the way down to a list of ingredients if that's what they were asking.
I was just sayin' that that may have been the case with the bakery in your scenario.
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating Business
Cake Central › Cake Forums › Cake Talk › Cake Decorating Business › They lied?