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eriksmom
Frequent Member
Joined: Feb 09, 2006
Posts: 480
Location: Florida
Birthday: Jun 26
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 Posted:
Tue Oct 16, 2007 7:56 pm |
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I am having quite the dilema here, and I would like some input so i can weigh my options.
I opened my cake shop about 2 months ago. Everything is going well, I'm staying pretty busy.
I have always been a cake mix doctor, as my specialty is decorating, not baking. People have always loved the taste of my cakes. Lately, I've been trying some scratch recipes, and so far, they've been pretty good. As we all know, scratch cakes are a bit more dense than mixes, even doctored ones. But the flavor is usually equivalent.
I've been getting some real serious calls from wedding consultants and the like. I'm thrilled about it. I also am doing my first bridal show in January. So here is my dilema. Do I keep on with the doctored mixes, which are tried and true and I know what to expect, or do I go to scratch, which tastes just as good but doesn't have that same consistency?
So far, I have found a chocolate cake recipe (scratch), that I refuse to part with. I absolutely love it. I am experimenting with white cakes that I can color and flavor, but so far, my favorite includeds shortening, which i don't care for as much as butter or margarine.
I recently had a repeat client who has had the "old" WASC and tried the "new" recipe. She loved it, but her daughter thought there was something different and prefered her original cake (mix) better.
OH, WHAT DO I DO???!!!
Any input and opinions would be greatly appreciated.
Thanks,
Becky |
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eriksmom
Frequent Member
Joined: Feb 09, 2006
Posts: 480
Location: Florida
Birthday: Jun 26
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Tue Oct 16, 2007 8:38 pm |
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I know i'm not supposed to bump but I really need some input! |
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mthiberge
Forum Addict
Joined: Aug 08, 2006
Posts: 763
Location: Alberta, CANADA
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Tue Oct 16, 2007 9:04 pm |
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I think that if it's not broken then don't fix it. Scratch is great for carving but for anything else doctored is consistent. Consistency is VERY important especially for repeat customers. If it was good once but dry the next time they may not come back a third time. On the other hand scratch is like mom made it. Different things are going to work for different people. I prefer scratch but don't always have time. If I was in your shoes from what you've told me, I would stick with doctored and save the scratch for carving...but that is just my 2 cents of course! |
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leily
Forum SuperStar!
Joined: Jun 12, 2004
Posts: 5170
Location: Iowa
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Tue Oct 16, 2007 9:07 pm |
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My personal opinion. Once you have a customer base try not to substitute with something similiar (crisco is a great example here) It just isn't the same, and if the first product is selling then don't change it.
I did a lot of experimenting with recipes/fondants/icings before I came up with my basic menu. I will continue to add to it as I get more recipes and more things available (like once I figure out how to do ganache it will be another option)
Depending on how many customers you have right now will be a judgment call on your part of what you want to change/add/remove. Personally I would add the cakes. I have two chocolate cakes on my menu, one is a modified box mix, and the other is a family scratch recipe. Both sell well but they have a different texture and different ppl like both. |
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mthiberge
Forum Addict
Joined: Aug 08, 2006
Posts: 763
Location: Alberta, CANADA
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Tue Oct 16, 2007 9:10 pm |
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What kind of ganache are you looking for?? Poured or whipped? |
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indydebi
Forum Matriarch
Joined: Jul 07, 2006
Posts: 22137
Location: Indianapolis IN
Birthday: Jan 19
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Tue Oct 16, 2007 9:51 pm |
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kdannewells
Newbie
Joined: Jan 09, 2007
Posts: 13
Location: AR
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Tue Oct 16, 2007 10:06 pm |
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If I were in your shoes, I would keep both the doctored mixes and from scratch recipes. Everyone has a favorite, so why limit yourself? WHy not use your tried, and continue to test new recipes to see if you come up with anything better? Keep a journal of the recipes you use most often and weed out the ones you never use(mixes or from scratch). Eventually, you won't have both. Just keep the what the majority of your clients like and retire the others.  |
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leily
Forum SuperStar!
Joined: Jun 12, 2004
Posts: 5170
Location: Iowa
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Tue Oct 16, 2007 10:16 pm |
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| mthiberge wrote: | | What kind of ganache are you looking for?? Poured or whipped? |
I will send you a PM so I don't get to far off of the topic. |
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jab
Junior Member
Joined: Dec 30, 2006
Posts: 70
Location: Indiana
Birthday: Aug 04
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Tue Oct 16, 2007 10:33 pm |
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I think you could offer both choices. Keep track of what your customers like and go from there. I use a box mix and add the extender unless they specify differently. |
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flowers40
Regular Member
Joined: Mar 15, 2007
Posts: 118
Location: Indiana
Birthday: Apr 01
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Tue Oct 16, 2007 11:11 pm |
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Which is cheaper. I think when you are in the business of making a profit, your overhead should weigh in somewhere in there. I think when it comes to food, we eat with our eyes 1st, then our pilates. If it looks good, but is not consistantly good, you will probably have a problem there. If I could make the from scratch cakes just as good and as consistantly for the same amount of money and time, I would always go with scratch. But if when I added up the money and or time, and it was costing me in either one of those areas, but I was getting a consistantly good Dr'd cake mix cake, then I would go ahead a use the tried and true Dr'd cake mix. Just realize, you can't please everyone all of the time, so which is going to consistantly taste good for the customer, but consistantly give you a quality product for a reasonable amount of money and time. |
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emmascakes
Forum Fanatic
Joined: Jul 07, 2006
Posts: 1153
Location: England
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Wed Oct 17, 2007 12:40 am |
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I don't understand your dilemma - are you saying you feel you have to either do scratch or box cakes and can't do both?
If you want to go for scratch then you need to find several fail safe recipes - you've got your chocolate cake but no others. So you're not yet ready to go for just scratch baking.
Do you feel bad about using box mixes? If so then start researching (i.e. baking and eating) scratch recipes until you've got a good enough stock to move away from them. If you don't mind using box then why not offer both and be upfront with your clients about their choices, making sure to price this so you don't lose out either way? |
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fmcmulle
Forum Addict
Joined: Aug 09, 2006
Posts: 805
Location: Ocoee, FLorida
Birthday: Jun 15
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Wed Oct 17, 2007 3:47 am |
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Hey Becky,
Congrats on opening your shop. I will have to take a drive over and check it out.
I'm with the other ones, "if it ain't broke don't fix it". 
Take care
Faye |
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woodthi32
Forum Addict
Joined: Sep 15, 2007
Posts: 534
Location: Oneida, NY
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Wed Oct 17, 2007 4:20 am |
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stay with what got you the calls. I would assume doctoring is easier and more economical. If someone comes along and requests a special scratch recipe, do it, and charge them!!! Stick with what has gotten you this far, and move as your customer base demands! |
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elizw
Forum Addict
Joined: Oct 08, 2007
Posts: 510
Location: Cary, NC
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Wed Oct 17, 2007 4:45 am |
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CONGRATULATIONS!! i'm impressed with people that have the drive and determination to open a shop!!! best wishes!!
i've got scratch recipes for everything except a good white cake. i've experimented and have fallen short. i wanted to be able to say "everything i make is from scratch!" well, i would much rather say "everything i make is yummy!!" so, i would stick to what your customers like and leave it at that. most of my customers are repeat clients and i need to keep that base so i've learned not to alter, just add to their choices.
one thing i do with some of my customers is i tell them i'm experimenting and would like an opinion. i'll send them home with a mini loaf (2x4) size to try along with their order (if i have the time). they tend to be honest with their feedback and tell me whether or not they would order it next time.
again, best luck with the shop! |
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eriksmom
Frequent Member
Joined: Feb 09, 2006
Posts: 480
Location: Florida
Birthday: Jun 26
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Wed Oct 17, 2007 4:52 am |
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wow, thanks all for all the feedback. this makes things alot easier. i guess i can stick with both, as there are some box recipes that are delicious (WASC Like i said, both ways are good, and at least now i feel more comfortable offering a choice.
Thanks all! |
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Careful not to fall into the Madison Avenue advertising gurus "inside the box" thinking! "The way mom made it" worked in the 60's when the mom's were a product of an era when everything was made from scratch but it's almost just a stereotype rather than a fact anymore.
