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You just never know who's not baking from scratch...

post #1 of 26
Thread Starter 

I just got an email from my Dawn rep (wholesale supplier). He meant to send it to one of the biggest cake places in one of the biggest cities in the country.  Somehow, I got sent a copy of the whole thing and they were frantic that Dawn was out of a couple of flavors of cake mix. Btw, these are the kinds of mixes you only add water and oil to. Not even eggs...

 

I'd never say the name, but i got a kick out of it. I honestly thought they were all scratch.

post #2 of 26
Say it! You will feel much better if you get it off your chest.
post #3 of 26

You would probably be better off not saying which bakery because who knows what they would do if their secret cake mixes were revealed!!! They might be the type to come after you with a lawsuit!! You just never know.

post #4 of 26

howsweet:  just a little hint.......sound like........rhymes with........starts with X ends with Y.

you can tell us, I just bought two boxes of yellow cake mix for holiday cupcakes.

I'll make up for it with a batch of SMBC and Modeling chocolate decorations.

:roll:

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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Fishing / Hunting
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post #5 of 26
Quote:
Originally Posted by howsweet View Post
 

I just got an email from my Dawn rep (wholesale supplier). He meant to send it to one of the biggest cake places in one of the biggest cities in the country.  Somehow, I got sent a copy of the whole thing and they were frantic that Dawn was out of a couple of flavors of cake mix. Btw, these are the kinds of mixes you only add water and oil to. Not even eggs...

 

I'd never say the name, but i got a kick out of it. I honestly thought they were all scratch.

 

To one of the "biggest cake places" in the country:  Ooh, it's a b*tch when your sales rep divulges your little secret to a random bakery out there in cyberspace, isn't it?  Howsweet, do you think they even have any idea??

 

As much as our food purveyors turn products over, I would be hard pressed to use any kind of "mix" they sell - you would be screwed if they ever got rid of it.

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #6 of 26

you can PM the name and I'll say it. I'm not in the US so they can suck it their potential lawsuit. 

post #7 of 26

And this matters because???  So what if they use mix.  Unless they are bragging on their website about being scratch bakers, is it really a big deal?

post #8 of 26
If it was Buddy I think everyone already knows they use Dawn mixes.

If it was Charm City I would probably be a little surprised but I think they count as one of the places where the looks trump the taste.

If it's Georgetown then I am shocked since they have a book of recipes out, and I use a lot of them!
elsewhere.
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elsewhere.
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post #9 of 26

Buddy promotes cake mix made by Dawn.  It goes to show mix or not you can be famous and loved.

post #10 of 26

My guesses:

 

Ron Ben Israel

or

Sylvia Weinstock

 

I would be mildly surprised if these two were using mixes, but not completely. I think their cakes/clients are much higher in status than Buddy V's.

 

Actually, I expect a bakery like his (Buddy V) to use mixes. I don't consider Buddy V to be swish at all.

post #11 of 26

idk--last i knew sylvia doesn't even hardly use flower cutters--makes my fingers hurt thinking about it ;)

 

to me cake is the canvas for splash, fillings and frostings--

it's more important to me that the cake part of the equation has the performjance i want:

hold well, come to room temp with the best texture, cut and serve clean, not dry out after it's cut sitting out at room temp 

 

would be pretty funny if it was ron--it can't be ron

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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post #12 of 26

I would offer your info to the press, for sale of course...quite valuable information when in the right hands! When you've done that, come back and post the link to the news story so we can all see :D

post #13 of 26

Must be a pretty good product if you couldn't tell the difference.......

post #14 of 26

I worked at a "production" bakery...and they knew a lot about other bakeries.   "Most" production bakeries do not bake from scratch.   They are about volume and "production".   You would be surprised who uses the bulk mix.  No biggie to me.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #15 of 26
At the last bakery I worked for, our white and chocolate cake were mix, but other flavors (red velvet, carrot, etc.) were scratch.
Plank.
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Plank.
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