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Box Mix or Scratch for start up small business - Page 6

post #76 of 113
Sory, I can't quote right an reply when I use this phone.

I'm sorry Lucky, but I don't know what you are trying to say, or what you are referring to. If you can try to say it differently, I would be happy to reply.

I do use American buttercream, but I use about 65% butter, and real vanilla and real cream. I also use hi ratio shortening. I have 3 or 4 clients that prefer SMBC
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post #77 of 113
So i make smbc for them. stupid phone!
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post #78 of 113
I don't offer anything but SMBC, and never not once had anyone request American style. I can't even work with it, it just doesn't work for me. I love that bulging is not really a problem ever, unless I rushed myself, and bubbles and cake farts are non existent.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
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Birthday Cakes
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post #79 of 113
Quote:
Originally Posted by AZCouture View Post

I don't offer anything but SMBC, and never not once had anyone request American style. I can't even work with it, it just doesn't work for me. I love that bulging is not really a problem ever, unless I rushed myself, and bubbles and cake farts are non existent.

So bulging isn't a problem with SMBC? It's all I use as well (that and IMBC) and never had bulging and was starting to wonder why it is other people seemed to
post #80 of 113
I don't get bubbles unless I use fondant over American buttercream, or my cake is too fresh. Never with ganache or smbc. I forget whose smbc recipe I staeted with, but I have made it my own" and really like the taste on chocolate cake, but still prefer my ABC on everything this else. When I have left overs I always include some at tasting, but most prefer my ABC. I find it a lot easier to work with, too. But vastly prefer smbc for textured effects.

I am really adaptable, I use scratch for rich flavors and box foe more delicate flavors, but the Satin Ice is really something else.....just grotesque. I do apologize if my strong words offend, I couldn't sleep last night and finally quit trying at 10 am, after being awake for 24 hours. Finally got 2 hours of sleep at noon. My subtlety meter is broken, doubly because I feel so strongly about it... icon_wink.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.
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post #81 of 113
One more thing I would like to add before I try yet aging to sleep, is that my doubt and fear of Satin Ice users doesn't extend to people who use it know how terrible tastes. The people who say," yeah its readily available and I love its workability, but I always say it tastes bad and recommend peeling it off."

My daughter is 9, and will eat it, but I think she has a crazy palate too. She got into flaming hot Cheetos at her fathers house and at the whole bag when she was only 2. She also likes the day-glow pink generic artificial strawberry milk, and Twinkies. She will even eat gum paste flowers like they are chips, but hates fruit and all vegetables but canned peas and corn on the cob. She hates my chili, too! But I have all the love in the world for her icon_smile.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.
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post #82 of 113

Cake farts...lol my inner 12 year old rolls on the floor laughing at the word "fart"

Where do I get Unicorn Cream?

 

I just used Satin Ice for the first time. While I don't think it tastes bad, I did not think it was easy to work with. The white was nice and soft but tore easily. The black was gooey and disgusting and stuck to my hands. I bought it for a last minute emergency. Back to MMF for me.

post #83 of 113
Anna, I don't know what to tell you. I'm not offended; you amuse me tremendously! I don't have a lot to say about different fondants because there are not many options available where I live. Any recipe for making it myself involves gelatin (Ew, yuck, gross, gross!) and the other options for purchase are Wilton (bleck!), Virgin Ice (also bleck!), some "kiddie approved" multiple-fruit flavoured junk that really, really reminds me of fruit-scented play doh, and a store brand. Given those options, I choose Satin Ice. I buy their "buttercream" flavour, not the vanilla. When I get it, it smells really good. And I don't have a defective nose! If it gets old, yes, it absolutely smells disgusting. I have a container of leftover pieces that have been coloured and worked with for my son to practice with. That container smells unbelievably bad to me! But when it is fresh, it is nice.
I don't expect we are going to agree on this. I don't really care; I find the discussion interesting. I have nothing to gain or lose by who likes or doesn't like Satin Ice fondant! I do wonder though, is it possible you have only ever managed to get your hands (and mouth and nose) on old product?
post #84 of 113
Quote:
Originally Posted by morganchampagne View Post

So bulging isn't a problem with SMBC? It's all I use as well (that and IMBC) and never had bulging and was starting to wonder why it is other people seemed to
I think it's an America BC problem, and it just doesn't happen to meringue users. I mean sure, it can, and it will if I rush, but I can hot scrape it downagain before I put the fondant on, and I'm ok. I think that the other problems occur with American Bc because the cake repels it somehow. I remember the couple of times I did use it, I could peel it off the cake.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #85 of 113
Quote:
Originally Posted by AZCouture View Post

I think it's an America BC problem, and it just doesn't happen to meringue users. I mean sure, it can, and it will if I rush, but I can hot scrape it downagain before I put the fondant on, and I'm ok. I think that the other problems occur with American Bc because the cake repels it somehow. I remember the couple of times I did use it, I could peel it off the cake.
Well I think your cakes are such uppity snobs for repelling American BC. Hmph!
post #86 of 113

I personally bake from scratch because that's what I grew up eating and I just can't stand the chemically taste of box mix. If for some reason I buy cake I only purchase from scratch bakers. I just personally have a problem paying some one for a cake mix.

 

It's like going to a fancy pizza place with a brick oven and finding out that they're taking frozen pizzas from the grocery store, adding toppings, and serving it to me. In the end everyone has to do what is best for their business and what appeals to their clients.

 

Quote:

Don't aspire to make a living, aspire to make a difference.

 

 

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Quote:

Don't aspire to make a living, aspire to make a difference.

 

 

Reply
post #87 of 113
Quote:
Originally Posted by j92383 View Post

I personally bake from scratch because that's what I grew up eating and I just can't stand the chemically taste of box mix. If for some reason I buy cake I only purchase from scratch bakers. I just personally have a problem paying some one for a cake mix.

It's like going to a fancy pizza place with a brick oven and finding out that they're taking frozen pizzas from the grocery store, adding toppings, and serving it to me. In the end everyone has to do what is best for their business and what appeals to their clients.

To be fair, there's a difference between making a pizza (or cake) from a mix and reheating a frozen pizza (or cake) someone else has made.
post #88 of 113
Quote:
Originally Posted by jason_kraft View Post


To be fair, there's a difference between making a pizza (or cake) from a mix and reheating a frozen pizza (or cake) someone else has made.

To you there is a difference to me there isn't. If I go to a grocery store I expect cake mix if I go to a custom cake shop I expect my product to be made from scratch. Same thing for pizza If I order domino's or pizza hut I expect that it came from a factory some where put if I go to an artisan pizzeria I expect someone back there to make my pizza from scratch.

You get what you pay for so if I'm paying for custom I expect to get it. Like I said you have to do what appeals to your customer base. Obviously I wouldn't be your customer if you use mixes so my opinion means squat to you. It's simply my opinion. 

 

Quote:

Don't aspire to make a living, aspire to make a difference.

 

 

Reply

 

Quote:

Don't aspire to make a living, aspire to make a difference.

 

 

Reply
post #89 of 113
Quote:
Originally Posted by j92383 View Post

To you there is a difference to me there isn't. If I go to a grocery store I expect cake mix if I go to a custom cake shop I expect my product to be made from scratch. Same thing for pizza If I order domino's or pizza hut I expect that it came from a factory some where put if I go to an artisan pizzeria I expect someone back there to make my pizza from scratch.
You get what you pay for so if I'm paying for custom I expect to get it. Like I said you have to do what appeals to your customer base. Obviously I wouldn't be your customer if you use mixes so my opinion means squat to you. It's simply my opinion. 

I think you are confusing the issue by bringing freezing into this. If you bake a cake from scratch (the ingredients of which come from a factory BTW) and then freeze it, you can thaw it later and the quality will be just as good if not better, assuming the recipe can stand up to freezing of course.

We made our cakes from scratch by necessity, since we had to develop custom recipes for customers with various allergies. However, to save time we put together our own gluten-free mix using rice flour, sorghum flour, tapioca starch, and xanthan gum which we stored in bulk. Do you consider that baking from scratch or from a mix?

I think the real issue is the ingredients used in the recipe, not necessarily where in the supply chain said ingredients are combined or the specific production process being used by the baker.
post #90 of 113
Quote:
Originally Posted by vgcea View Post

A well made box cake is better than a poorly made scratch cake any day.

 

Why is this supposed to be something that works in favor of those who use box mixes?  It really does not do them much of a favor.  The argument is not scratch is greater than all--that no matter how poor a scratch cake is, it will always better better than a box mix.  Maybe there are some, what were they called, "militant" scratch bakers that will hold this view, but those individuals will just look ridiculous.  

 

A well made box cake is better than a poorly made scratch cake?  And?  Taco Bell is better than burned food from a restaurant that is claiming to serve authentic Mexican cuisine, that means nothing when that restaurant cooks the food perfectly, using the freshest ingredients.  McDonald's apple "pie" will taste better than poorly prepared pies from the local bakery, it is no contest when that bakery bakes their pies using a well made-crust and fresh apples.  

 

The point is this--justifying the quality of a product by comparing it to a poorly prepared product does nothing for those that bake from a box.  Because by not insisting on the quality--that they are as good, if not better, you already concede the point to "militant scratchers" that believe when all else is equal box based cakes (even those that are doctored) are simply inferior.   Thus people who bake from boxes should never endorse this idea because when it comes down to it those arguing that scratch > box are presuming that they are well-prepared not poorly prepared.

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