EXACTLY!!! Im like...what the heck is going on!!! im Haitian born in the USA and growing up my mom made from scratch, there were no box mixes in Haiti. When I was a teenager I used to experiment with boxed all the time, now that I bake for a living I bake from scratch as a preference, not because I DONT HAVE A LIFE! My goodness...
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Original message sent by texas_mom
OK , in my defense...I have always stated that I use box mixes and that my costumer know this from the start and they are happy with the result...this does not mean I do not bake from scratch though...my daughter and I have "bake nights" on Mondays and everything we do is from scratch...last week our recipe was great, this pass Monday we did a batter divided it into fourth and each 1/4 amount of batter was done with different variations of flavors..at the end of the day we decided we did not like any of it. So we will not be using this last recipe we came up with. ..yes I use box but my daughter is learning to bake from scratch...next week we will be baking a cake that will use coconut. So please do not assume that because I use a box mixed doesn't mean I am not "baking". I always say it goes in the oven it's baking.
That would be like saying because I used a hammer and nails to put together my pre-fab shelves, it's carpentry. Not even close. Mixes are for two categories of people. Those who simply cannot bake (and there are lots out there), and those who prefer the convienence and consistency. Either reason if perfectly fine. I don't care if you mix your batter while standing on your head and whistling. But using a mix is not really baking. Baking is a science that takes most years to learn and perfect, it should never be trivialized.
That would be like saying because I used a hammer and nails to put together my pre-fab shelves, it's carpentry. Not even close. Mixes are for two categories of people. Those who simply cannot bake (and there are lots out there), and those who prefer the convienence and consistency. Either reason if perfectly fine. I don't care if you mix your batter while standing on your head and whistling. But using a mix is not really baking. Baking is a science that takes most years to learn and perfect, it should never be trivialized.
blah blahblah
That would be like saying because I used a hammer and nails to put together my pre-fab shelves, it's carpentry. Not even close. Mixes are for two categories of people. Those who simply cannot bake (and there are lots out there), and those who prefer the convienence and consistency. Either reason if perfectly fine. I don't care if you mix your batter while standing on your head and whistling. But using a mix is not really baking. Baking is a science that takes most years to learn and perfect, it should never be trivialized.
Actually box mixes are for three categories...those who can not bake, those who prefer the convenience and consistency and those like myself who can do both bake from scratch and use a mix. Like I said as long as the costumer knows what they are getting and that they are happy is all that matters, What ever one chooses to use is fine with me. Why is everyone so upset with this topic. There is a market out there for everyone. I myself have been using box mixes and have been making cakes for 30 years. As matter of fact I just got an order for a three tier rainforest cake for next month for a baby shower . So my work continues. :)
. As matter of fact I just got an order for a three tier rainforest cake for next month for a baby shower . So my work continues. :)
Oooohh...I cannot wait to see it!
I love baking and I love decorating but I guess you'd classify me a hobby baker. A control-freak hobby baker, lol. Here is my bottom line - I don't get paid to do any of it. Now not charging friends and family is 100% my choice but still the fact of the matter. So I treat every project as if it were my own. You can tell me what flavors you want and a theme but that's it. I get to decide what recipes I use; the design; and everything in between. I probably sound a lil (or a lot) crazy but it's just the way I do it and what works for me.
That being said I obviously can't speak as someone who does this as a living. I know for many of you it's economical (in cost and time) and you have to worry about your bottom line. And maybe customers don't know a difference or at least it's not big enough for them to mention. So okay - I get all that. But I still don't think I could bring myself to bake from a box.
I know this sounds condescending and well the topic is a bit controversial. When someone asks me for a cake and then tags on at the end "from a box...don't go crazy" or "just keep it simple" - I get offended. If you know me you know I put every ounce of me in anything I create. I can't help but admit that it is a pride thing for me. Ironically, I keep hearing this tagline said to me more and more. Only recently has it started to really bother me. I went from my the mindset of "I'm not anti box-mix I just don't use them" to "Don't ask me to use that junk!".
It's hard getting around saying you don't judge something when you clearly do. I would never dare be impolite about it. And I would never state my personal opinion on the matter anywhere else but here. I love that CC is a community full of different users and vast knowledge; all coming together to share. I've spent a while testing a lot of these recipes and figuring out which I personally like. That has been half the fun for me. Baking is a science and the more I've practiced doing it from scratch the more I truly appreciate it. I don't scoff at someone for choosing a box-mix but I can't say I don't have anything against it. I think if you bake from scratch then in that very essence you do. If you spend the time doing what others prefer not to then it does set you apart.
I probably sound like a real jerk but I swear that's not my intention. I don't wanna start trouble! I just wanted to state my personal opinion on the matter because I appreciate CC being what it is - a place for all of us to share!
KateCoughlin- You don't sound like a jerk...it is nice to hear someone say they like to bake from scratch and say they love doing it and allowing those to use boxes to do what they like to do...there should be no right or wrong when it come to this topic...it should be about the person receiving the cake and that they are happy. I for one have always used box for extended family ( I bake from scratch for me, husband and my two girls ) and they don't mind because they know it is out of pocket for me and they love the end result. My family is all about presentation and how the cake looks on the table. And because everyone invited knows the cake is from me they expect box mixes every time. Box mixes used here and we are all happy with sharing a piece of the cake.
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KateCoughlin- You don't sound like a jerk...it is nice to hear someone say they like to bake from scratch and say they love doing it and allowing those to use boxes to do what they like to do...there should be no right or wrong when it come to this topic...it should be about the person receiving the cake and that they are happy. I for one have always used box for extended family ( I bake from scratch for me, husband and my two girls ) and they don't mind because they know it is out of pocket for me and they love the end result. My family is all about presentation and how the cake looks on the table. And because everyone invited knows the cake is from me they expect box mixes every time. Box mixes used here and we are all happy with sharing a piece of the cake.
Thanks texas mom! I couldn't agree more that its all for the love of cake...especially enjoying and sharing together with family. There is no one way to make it. And we all like finding our own routes out there in the cake world.
Originally Posted by KateCoughlin
..........There is no one way to make it. And we all like finding our own routes out there in the cake world.
Agreed. However today through a baking boo boo (my fault) I found that there is one difference that I have never understood. 'I think it's called structure, I'm not sure.
I made a scratch butter cake just to practice cutting/torting with my newly acquired Agbay leveler.
I didn't spray the bottom well, since this was a cake for me to play with I was sloppy. The cake stuck to the bottom. The sides had come away nicely though.
When I used to use mostly box cake & this has happened; when I tried to pry it out of the pan the cake tore up & broke apart. I expected this to do the same thing. I pried it out of the pan by the edges. It was spongy, soft but firm, and didn't tear. So I popped the pan over and slammed it on the counter and it came out.
The cake was slightly peeled off where it stuck to the pan, but otherwise it was ok. I am sure that there is a scientific explanation for the difference between a cake which was developed by beating/creaming vs. box mix. But there is an actual difference. (ps I use boxes for kids stuff so I do both.)
I have a question.. I make certain cakes from scratch, but most are doctored up box mix...and I like Duncan Hines the best... Do ya'll go to the grocery store and wipe out their shelves and have people ask "Baking a cake?" Or do you get the mix wholesale somewhere in a 50lb bag.. I have noticed at Restaurant Depot here.. they have started selling Pillsbury in 50lb bags.. I can't get Duncan Hines in bulk.. I've even called the company and they don't sell it that way.. BUT to me it's the best... Just wondering what everybody's doing ... or am I the only one buying 30 - 50 cake mixes at a time...??? Thanks for any advise!!
lots of peeps, including professionals with big businesses i mean, they buy duncan hines like you are doing--they order it by the case from wal-mart and have someone pick it up for them--go for it
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Original message sent by ddaigle
What kind of baker do you want to be....scratch or box? I don't think the average cake civilian knows the difference in the two...they just know if it is good...or not. Moist....or dry. Myself...I am a decorator. I want to produce a good product, but I don't have the patience or interest in scratch baking. It is a science and it is hard and it takes a lot of time to perfect it. Many first time bakers go out the gate with their first scratch cake and it's not good because you have to do so many things just right. I applaud scratch bakers...but it just isn't my thing I want to invest time in. Make your choice and then make it good. My 2 cents.
AI personally bother because I love a challenge. I get great satisfaction out of baking from scratch. So for me it is a matter of preference. But on the other side if it works for you and baking from a mix and doctoring it is good for you then do it. I completely understand the aspect of having a consistent product.
The baking part is not even half of what goes into a creation. And there are some artfully talented people and I really wish that I was of them. My piping skills are ok and forget hand painting anything that is not numbered. Not going to happen.
So if your client is happy that's all that counts.
PS - from time to time I buy cupcakes from a local bakery that inserts the most wonderful filling in her cupcakes and she uses a mix. I have tried to replicate the filling and have not as of yet.
Cakeymom
I have been baking for my family for 30 years and they all know that what they are getting is from a box. As long as its good they don't mind it, I am more of a decorator and my family loves to challenge me in that department. I was just asked to make a cake in the shape of a Thanksgiving turkey but I am not sure I want to take on the challenge this time around. I have to may other dishes to prepare.
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I don't think that "no one" can tell the difference..I think bakers can tell...but I guarantee if I lined up 50 of my cake civilian customers...they could not tell. I also think it depends on the generation you are baking for to. Many grew up on box and they are "familiar" with that kind of cake.
This is an excellent answer, most times when the cakes are delivered I haven't heard a person say "is this made by scratch" I will hear them say "those are very nice decorations"
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This is an excellent answer, most times when the cakes are delivered I haven't heard a person say "is this made by scratch" I will hear them say "those are very nice decorations"
So true, after making cakes for family and friends for thirty years no one has every complained that I used a box mix, I have always said the people I bake for want a show piece at the cake table. And everyone is so used to box that it has never tasted bad to them.
AActually I get asked all the time whether I made the cake from scratch or a mix and it gives me a lot of pride to be able to say yes I made it from scratch.
AI do and that is why I bother to bake from scratch. I have taken a good deal of time by the way of research and development with my recipes and am quite proud of them. The texture the moisture the taste are phenomenal. But every once in a while I get someone that wants a doctored mix and I refer them to someone else that I know that bakes that type of cake and it does not bother me to do so because I want them to have what they want and everybody is happy.
Cakeymom
The thing about cake mixes is they were designed to be moist and fluffy. When these mixes started coming out on consumer shelves, most homemade cakes made by sweet old ladies were dry or had an unpleasant dense texture. That's what all of the weird hard-to-pronounce chemicals are there for. It's science working to create a better cake.
Whether that cake is better is up to the person eating the cake. :P
After responding to this thread I was curious so I baked my new and improved recipe for someone that ONLY likes docotored cake mix cakes and she responded by saying, "Why didn't I do her cakes with this cake"? So, she loved it!!! How gratifying is that to have a convert???? I love it!! My recipe was an instant hit with her and others in the building that tasted it this morning. I have worked endlessly on this recipe search and tweaking what I liked and didn't like. As I said in my earlier post it is moist, it is light and airy, it has a light crumb that is not overly fine. It looks and cuts exceptionally well.(not good for carving). But if you are looking for a good layer cake recipe for basic cakes this is a REAL winner. Sorry I am not willing to share due to all the time spent devolping it. I went to the library and to online sites to understand the science behind baking and what the causes and effects were when baking.
Cakeymom
I'm going to do an experiment..............................
and put yellow food coloring in a white cake..........................
and see if anyone thinks it's a real buttercake.
It will be gifts, not a bait an switch sale, but I am willing to test my theory.....most peeps don't know the difference and don't care.
or maybe I'm just not a good butter cake baker.
anything is possible.
One bite.... by my first human guinea, and "it's moist, soft, and spongy like your regular butter recipe, nice texture."
two bites...."you've got lemon in here, I can taste lemon."
Yikes. I didn't even say it out loud: No. It's yellow food coloring that is fooling your eye.
It's vanilla flavored. and there's not a bit of butter in there.
That's all I needed to know.
Wow, I am not surprised though. I add a drop of yellow to my lemon cake because peeps can't seem to taste the lemon in it if it isn't there. Exact same recipe gets rave reviews as long as it has some yellow color. We eat with our eyes first.
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