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Box Mix or Scratch for start up small business - Page 5

post #61 of 113
Quote:
Originally Posted by jason_kraft View Post

This is an approximate visual representation of what happens when I attempt to cook or bake:
http://www.youtube.com/watch?v=eFDQolLGhfg


Hahahahahahahahahahahahahahaha!icon_biggrin.gif. Too funny!

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply
post #62 of 113
Ah Homer, ye crack me up. Anyone else s****** at the title of the clip?
Histrionic Personality Disorder; learn the symptoms and get help. The life you save may just be yours.
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Histrionic Personality Disorder; learn the symptoms and get help. The life you save may just be yours.
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post #63 of 113
Quote:
Originally Posted by AZCouture View Post

Ah Homer, ye crack me up. Anyone else s****** at the title of the clip?

Had to go back and look. LOL!!!!!!!!!!!

So where are all the bakers with the licensed, inspected commercial kuches?

I suppose the proper plural word is kuchen but that's no fun.

Edited by vgcea - 7/26/13 at 8:43pm
post #64 of 113
Funny clip! I love Homer; some of my favourite quotes are from him!
I once knew someone who was so bad in the kitchen she actually burned Jell-O.
post #65 of 113

Hmmm...well I am not trying to be evasive I just want them to know I can work with them by immediately addressing that I can work with most food sensitivities. I have never been asked that exact question so perhaps I need to rethink how I WOULD answer. The point I really want to get across is "I hear you have food concerns and I customize my cakes to suit your needs" I don't want to automatically turn a customer off by saying Yes I do use doctored box mixes most of the time....Would this be better?  "I do use boxed mixes for some recipes. If you share your concerns with me I can tailor your cake to suit your needs." Suggestions are welcome....

 

And I NEVER said I would serve a boxed mix to someone who had such a concern. I only do 2-3 cakes a week. This allows me to cater to special needs. That is what my website says, that I cater to the customers needs and every customer is treated as if they are my only one....

post #66 of 113

I have heard these past three months of wedding cakes that were beautiful but so awful in taste that many of the tiers were not eaten.  They were made from scratch and I guess the experimenting with flavors just did not work...I have always used boxed according to the instructions and people know what to expect as far as texture and taste.  I guess they like them in that I have been baking for 30 years now and I am still very busy.  For me personally it is not so much the cake they want but rather the finished product and how it is going to look as the center piece to their tablescape.

post #67 of 113
I must add that scratch baking isn't for everyone. It's never just about the recipe. Technique holds about 50% of the success. A well made box cake is better than a poorly made scratch cake any day.
post #68 of 113

You know, I am SO GLAD this thread came back around because I was thinking about something a couple hours after reading this thread, and i was too lazy to go looking for it ;-) 

 

Not to judge, or to call out anyone in particular, but as a blanket statement, if someone tells me they bake from scratch, make all fillings from all natural, organic, top quality ingredients, their European Buttercream is made from free range eggs, and the butter is freshly churned  from Unicorn cream, they were trained by Martha Stewart, and then they tell me about the chemicals in a box mix, and how inferior box mix bakers are since can do it, and i can see a point, and briefly feel inferior, but I disagree. And I respect what they are saying and feeling....... but then tell me they use Satin Ice Fondant*.......... it really tells me they are hypocrites and have absolutely no sense of smell and ZERO taste buds.

 

Satin Ice ingredients are readily available before you ever have to buy it, and anyone can read it is chock full of chemicals, and pretty expensive. You physically have to order it or buy it before you are exposed to it. And after you make the decision, and you get it home, you have you open it before you use it. It stinks. BAD. Like play dough. It makes your hands stink, too. And then it tastes bad, REALLY bad. Like play dough mixed with sugar and rancid grease. So, you cannot be trusted in matters of recipes or flavor.

 

However, I would still love to hear how you made that gum paste orchid, and how to get straight sides, or properly stack for transport, and I'll thoughtfully consider your business advice, and I can laugh with you about a number of things, like "What NOT to say to a baker" and I love to see all the gorgeous faces everyone has!

 

I just know my cake and fondant tastes WAY better than theirs. Regardless of the fact that many of my recipes have a box mix base, I just have a MUCH more refined pallet than them, regardless of what they think about it. 

 

*Satin Ice gum paste is excluded, since it really isn't much of a food item if you are over 9 years old. 

 

YES, you should be able to eat the fondant! 

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #69 of 113
Quote:
Originally Posted by vgcea View Post

I must add that scratch baking isn't for everyone. It's never just about the recipe. Technique holds about 50% of the success. A well made box cake is better than a poorly made scratch cake any day.

I could'e summed up my whole speech about the matter with this one sentence! 

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #70 of 113
Quote:
Originally Posted by Annabakescakes View Post

but then tell me they use Satin Ice Fondant*.......... it really tells me they are hypocrites and have absolutely no sense of smell and ZERO taste buds.

What are the ingredients in the fondant you use? If it contains gelatin, there are quite a few people out there who cannot or will not eat it. Especially when they find out what it is.

Quote:
It stinks. BAD. Like play dough. It makes your hands stink, too. And then it tastes bad, REALLY bad. Like play dough mixed with sugar and rancid grease. So, you cannot be trusted in matters of recipes or flavor.

Thanks for settling this debate. Be sure to let everyone else know that, contrary to popular belief, taste is not subjective and your palate (a pallet is used for stacking merchandise) is the only correct one in the world.
madhatter.gif

Seriously though, neither my wife nor I think Satin Ice tastes or smells bad. Tying back to the topic of this thread, either making or buying fondant can be the right choice depending on your target market, same as the box vs. mix question.
post #71 of 113
Quote:
Originally Posted by vgcea View Post

I must add that scratch baking isn't for everyone. It's never just about the recipe. Technique holds about 50% of the success. A well made box cake is better than a poorly made scratch cake any day.

This is is it!! Everybody can't do it. And that's not a bad thing. I've never met a scratch recipe I couldn't conquer. But decorating! Baby that's a different story!! We all have different stengths. If you need the box cake use that bad boy. And don't let ANYBODY tell you anything negative about it.
post #72 of 113
Quote:
Originally Posted by Annabakescakes View Post

You know, I am SO GLAD this thread came back around because I was thinking about something a couple hours after reading this thread, and i was too lazy to go looking for it icon_wink.gif 

Not to judge, or to call out anyone in particular, but as a blanket statement, if someone tells me they bake from scratch, make all fillings from all natural, organic, top quality ingredients, their European Buttercream is made from free range eggs, and the butter is freshly churned  from Unicorn cream, they were trained by Martha Stewart, and then they tell me about the chemicals in a box mix, and how inferior box mix bakers are since can do it, and i can see a point, and briefly feel inferior, but I disagree. And I respect what they are saying and feeling....... but then tell me they use Satin Ice Fondant*.......... it really tells me they are hypocrites and have absolutely no sense of smell and ZERO taste buds.

Satin Ice ingredients are readily available before you ever have to buy it, and anyone can read it is chock full of chemicals, and pretty expensive. You physically have to order it or buy it before you are exposed to it. And after you make the decision, and you get it home, you have you open it before you use it. It stinks. BAD. Like play dough. It makes your hands stink, too. And then it tastes bad, REALLY bad. Like play dough mixed with sugar and rancid grease. So, you cannot be trusted in matters of recipes or flavor.

However, I would still love to hear how you made that gum paste orchid, and how to get straight sides, or properly stack for transport, and I'll thoughtfully consider your business advice, and I can laugh with you about a number of things, like "What NOT to say to a baker" and I love to see all the gorgeous faces everyone has!

I just know my cake and fondant tastes WAY better than theirs. Regardless of the fact that many of my recipes have a box mix base, I just have a MUCH more refined pallet than them, regardless of what they think about it. 

*Satin Ice gum paste is excluded, since it really isn't much of a food item if you are over 9 years old. 

YES, you should be able to eat the fondant! 
Ouch! For something you weren't aiming at anyone in particular that had a pretty sharp point on it!
post #73 of 113
U
Quote:
Originally Posted by as you wish View Post

Ouch! For something you weren't aiming at anyone in particular that had a pretty sharp point on it!
And so defensive when (I'm sure she'll correct me if I'm mistaken ) she was quick to criticize those who use shortening based American bc methinks double standard icon_biggrin.gif
post #74 of 113
Quote:
Originally Posted by as you wish View Post

Quote:
Originally Posted by Annabakescakes View Post

You know, I am SO GLAD this thread came back around because I was thinking about something a couple hours after reading this thread, and i was too lazy to go looking for it icon_wink.gif 

Not to judge, or to call out anyone in particular, but as a blanket statement, if someone tells me they bake from scratch, make all fillings from all natural, organic, top quality ingredients, their European Buttercream is made from free range eggs, and the butter is freshly churned  from Unicorn cream, they were trained by Martha Stewart, and then they tell me about the chemicals in a box mix, and how inferior box mix bakers are since can do it, and i can see a point, and briefly feel inferior, but I disagree. And I respect what they are saying and feeling....... but then tell me they use Satin Ice Fondant*.......... it really tells me they are hypocrites and have absolutely no sense of smell and ZERO taste buds.

Satin Ice ingredients are readily available before you ever have to buy it, and anyone can read it is chock full of chemicals, and pretty expensive. You physically have to order it or buy it before you are exposed to it. And after you make the decision, and you get it home, you have you open it before you use it. It stinks. BAD. Like play dough. It makes your hands stink, too. And then it tastes bad, REALLY bad. Like play dough mixed with sugar and rancid grease. So, you cannot be trusted in matters of recipes or flavor.

However, I would still love to hear how you made that gum paste orchid, and how to get straight sides, or properly stack for transport, and I'll thoughtfully consider your business advice, and I can laugh with you about a number of things, like "What NOT to say to a baker" and I love to see all the gorgeous faces everyone has!

I just know my cake and fondant tastes WAY better than theirs. Regardless of the fact that many of my recipes have a box mix base, I just have a MUCH more refined pallet than them, regardless of what they think about it. 

*Satin Ice gum paste is excluded, since it really isn't much of a food item if you are over 9 years old. 

YES, you should be able to eat the fondant! 
Ouch! For something you weren't aiming at anyone in particular that had a pretty sharp point on it!

As a fatty, I take my food very seriously, and there is no room for calories that taste disgusting. This is a way I eliminate recipes when trying new ones. It was actually trial and error.... I just noticed I hate recipes I try from Satin ice users. It is like eating eating what a smoker has prepared. It is always something. Too salty or too bland or covered in pepper. The taste buds are destroyed. This is my experience, and maybe I am not very PC, but it is my opinion. Please don't let it offend you, I really don't mean offense.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #75 of 113
Quote:
Originally Posted by Lucky6 View Post

U
Quote:
Originally Posted by as you wish View Post

Ouch! For something you weren't aiming at anyone in particular that had a pretty sharp point on it!
And so defensive when (I'm sure she'll correct me if I'm mistaken ) she was quick to criticize those who use shortening based American bc methinks double standard icon_biggrin.gif
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
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