Just wondering if cake/cupcake shops, they use cake mixes or do they make it with scratched recipes?

AMost likely mixes, [B]unless[/B] they make it a point to describe their ingredients or something that insinuates scratch baking.

The cake mix companies are selling those 50 lb bags of mix to somebody with an awfully big mixer making an awful lot of cake.

we have a new *whole foods* here-- and i forgot to check out the bakery yesterday what was i thinking--but it was advertised as a scratch bakery--i know why i missed it though the place is laid out hodge podge like a casino--you could wander for days and not see it all--

i mean at *fresh market* i've never seen them advertise that they are scratch--they bake off frozen doughs and batters and stuff--so i guess that's not considered scratch? -- panera bread is scratch bread i think--

i don't hardly ever see scratch baking advertised unless it's you all on here

We have an extremely old (business wise) and popular bakery here.  It used to be downtown and everyone ordered their cakes for all sorts of celebrations.  I always thought they were scratch cakes but I saw in American Cake Decorating magazine that they used the big bags of mix.  I was so shocked!!!  They tasted amazing and I do not know what they do to the mix but they sure are great tasting.  I don't know what other places do but as long as they taste great, I think you do what you do to keep your business.  It is everyone's decision as to what is right for them.

AIt's a personal preference. Many places use bagged mixes. A lady from France that does wedding cakes in my hometown is a scratch only baker & it shows through texture, taste and look. She's been in many wedding catalogues as one of the most renowned bakers in the state

AMy mother-in-law is a cake decorator at a local grocery store. She said the difference is that whole foods and other "scratch" bakeries make their cake in the store, but where she works they send out an order each week for what they need, then the factory that makes the cakes for the stores makes them there, freezes them, then ships to the store. Its still made from scratch at the factory, just frozen before the store gets it. Not sure if thats the same everywhere though.....

Whole foods must be baking some stuff in the store, but since they supply coffee shops city wide, that seems inefficient to bake everything. It seems more likely that they have a plant.

Exactly. And many, many people have never had scratch cake unless their mother made it. My vanilla and other cakes are scratch, but I still offer WASC (the white almond flavor) because people love the heck out of that stuff. 

And also my red velvet comes in a 50 lb bag. There is something in that red velvet mix that makes you want to eat it. It's the only cake I make that I can't resist snacking on. It's so weird - I just want to keep cramming it in my mouth. I spoke with a guy at the lab where it was developed he wouldn't say, but they are extremely proud of it. I think it must be one of those foods engineered to make you take another bite.

It's also what most people expect to taste when they order red velvet.  I know some are purists about the necessity of scratch cake, but when something has that much food coloring in it, I have trouble caring too much about what else is in it .

Thanks all for all your thoughts... Appreciated.. :)