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From scratch or cake mixes?

post #1 of 121
Thread Starter 
Hi all, fairly new here. I a thinking about registering my kitchen and starting a cake business. I'm pretty confident in my decorating skills (might have to submit some pictures to the peer review club :/) but I'm not the best baker. I have a few good recipes but I can't beat some of the bakels mixes. Is it acceptable to use mixes if you are running a business? I feel like it is if they are quality but what does everyone else think? Is it professional?
post #2 of 121
Lots of people on Cake Central use WASC (there's a thread with tons of flavor variations). It's a highly debated topic box vs scratch-that and pricing are probably the most popular threads.

I've tried a couple of the WASC variations, many swear by them. It's really a personal decision, scratch baking is hard! It took me a while to develop my recipes and I'm still learning about the science behind baking.

I bake everything from scratch right now and I use very high quality, fresh ingredients. I'm proud to tell my customers that and it sets me apart from others in my area (who all bake from mixes).

As long as you can produce a consistent, good tasting product then who cares what you use. As long as your honest with your customers!

I think that's one reason people like to use the mixes because they are typically fail proof and can produce a more consistent recipe (especially if you don't know much about scratch baking).

I started with doctored mixes (I can post the link to the variations), but now that I've made scratch recipes I'll never go back-many people don't know the difference, or they didn't care but some can so again, that's up to you.
post #3 of 121
One thing to keep in mind: you should have a couple sturdy recipes for carved/shaped cakes.

I like to use mudcake.
post #4 of 121
Here are Macsmom's flavor variations. I've tried the White Chocolate Raspberry & Vanilla both yummy. Chocolate & Orange Dreamsicle are super popular with CC members also.

https://docs.google.com/document/d/1wBMz4wGYM-f4XKECyQEodFVwB0QHjQ2xQCeMG20bmws/mobilebasic
post #5 of 121
Thread Starter 
Thanks heaps for replying. I will have to try a few of these variations icon_smile.gif
post #6 of 121

Please make your cake by scratch.  It is so important to not loose the art of baking.  We are forgetting how good fresh local ingredients can taste.  Also knowing that your product doesn't have any chemicals in it is a very nice thing for yourself, clients and children.

post #7 of 121

And use unbleached flour ;-D

 

“If you are neutral in situations of injustice, you have chosen the side of the oppressor. If an elephant has its foot on the tail of a mouse, and you say that you are neutral, the mouse will not appreciate your neutrality.” 
― Desmond Tutu

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“If you are neutral in situations of injustice, you have chosen the side of the oppressor. If an elephant has its foot on the tail of a mouse, and you say that you are neutral, the mouse will not appreciate your neutrality.” 
― Desmond Tutu

Reply
post #8 of 121
Hi,
I am new to making cakes for,money, but not baking, and I will only back from scratch. Otherwise, why shouldn't y clients go to the grocery store and get their cakes? I also use organic eggs and butter, and other organic ingredients whenever possible.

A very popular commercial bakery in my area has great decorating skills, but bakes from mixes and her. cakes taste it. People don't seem to mind though - in the summer, she does about 10 wedding cakes a weekend!
Nancy.
post #9 of 121
At Nancylee61
That bakery just has a loyal customer base which may not care so much about the tasted of the cake. All you need to do is spread the word of mouth about the great things you do and you can grow that big too if you wanted. It's all about getting their trust.
post #10 of 121

Thank you for the encouragement!! That is really nice of you. I do make very good cakes. Now, I have to make very good decorations!!!

Nancy

post #11 of 121

I am pro from scratch, and because i was raised in Europe, and people want tasty cakes there, with no chemicals ...but here(Canada) they do not care so much about the taste....:(

post #12 of 121
I live in a very small town. I don't have access to a lot of great ingredients. I wish i did. I would live to bake from scratch but i am very scared to do this!! Please don't judge me i need to be pointed in the right direction. There is another baker here who bakes from scratch and get cakes are dry. So i have been told. I get lots of compliments on the moistness of my cakes. If i could have a recipe for Moist cakes from scratch I WOULD BE FORGET GRATEFUL!
What will they remember you for? Make it count!
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What will they remember you for? Make it count!
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post #13 of 121
Quote:
Originally Posted by legina2005 View Post

I live in a very small town. I don't have access to a lot of great ingredients. I wish i did. I would live to bake from scratch but i am very scared to do this!! Please don't judge me i need to be pointed in the right direction. There is another baker here who bakes from scratch and get cakes are dry. So i have been told. I get lots of compliments on the moistness of my cakes. If i could have a recipe for Moist cakes from scratch I WOULD BE FORGET GRATEFUL!

Start here: http://fromscratchsf.wordpress.com/2011/07/26/white-cake-part-3-with-recipe/

She just started selling her recipe and trust me, it is worth it. If you truly want to be a good scratch baker, you have to be willing to invest some time in learning the science behind baking and to invest some time and money into experimenting. You can write down other people's recipes all day long, but when you understand the science, you will be able to improvise and customize recipes to be unique to you, which sets you apart from others. Pick up a copy of How Baking Works by Paula Figoni. Do a search of these forums for posts by scp1127 and FromScratchSF (first people who came to mind, though there are many other knowledgeable bakers here). When done correctly, scratch baking yields an incredibly delicious result that is not dry and the quality immediately shines through!
post #14 of 121
Oh, also try The Cake Bible by Rose Levy Berenbaum.
post #15 of 121

Thank You!!!!!!!!!!!!!!!!!!!!!!!!!!!!! SO MUCH!!!!!!!!!!!!!!

What will they remember you for? Make it count!
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What will they remember you for? Make it count!
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