I was talking to a woman in my cake decorating class who sells her cakes (not legally), and she says she uses a boxed mix for all of her cakes. Hmmmm....

What do you all think of this? Do most home bakers do this? I'm just starting out & would like to start a legal home buisness (I'm in NC - easy to do here) but I'm not sure how I feel about selling boxed mix cakes. It would certainly be easier and cheaper. Do you think it's OK, as long as you don't lie if you're asked? Or, is this a question of ethics?

Is anyone out there a mix user, or are you all from scratch? (If you can tell me!) What do you think about selling cakes made from a mix?

Thanks!!!

Some people use scratch, others mix and some doctor a mix up.
Personally I'm a straight mix user and get tons of compliments. This summer I sold a cake to a home ec teacher and was honest about mix use and she told me later that she had no idea what I had done to the mix to make it taste so good.

I think whatever you choose to do is fine, this topic causes alot of argument but I think it's a matter of preference.

I worked for a mostly scratch baker during the summer in high school and he always said that he couldn't do better than a mix. Coming from him this was something because he had a huge ego about his breads and donuts.

This has always been a hot topic here.
I use both...depends on what I am making it for.
If its gonna be sculpted, I do scratch pound cake...most everything else is box but ALWAYS with the extender recipe.

People have different opinions on this subject. VERY OPINIONATED opinions. My thought on this is that you're selling something other people don't have the knowledge, time or discipline to make. If you're using a boxed mix so what. If you're making it from scratch that's great.

Of course you can make bread at home. . .but does that stop half the people from buying it from something that was massed produced or, if you buy it at your bakery, from a sack of premixed ingredients?

i've always used box mixes... only DH though... can't stand the others. i have been practicing with some scratch recipes, as i would love to offer that to my customers. they've all been too dry for my liking. anyone out there have a good recipe for a moist scratch cake? i do get tons of compliments as well with box mixes, so i guess for now, if it ain't broke, don't fix it!

Yep, this has been a hot topic over and over again. I make both. For my simple flavors it's boxed and for other flavors it's scratch. This is what I tell my clients if I'm asked and they love both and are amazed when I tell them their cake was a mix. One gal said my cake was so moist it just melted in her mouth (it was Duncan Hines) and when she brought home a piece for her husband he asked if I could make one just for them (the original cake was for a baby shower).
Jacqui

I took my first and only cake decorating class from woman who specialized in wedding cakes. She recommended box mixes rather than scratch. This was in the early seventies. She felt that the box mix cake was more durable and easier to decorate. Personally, I prefer the taste of scratch cakes. But I see her point, particularly if you use the extender recipe.

If your interest and skills are focused on decoration use the box and don't explain- trade secret. People will come to you for the look, not whether you creamed the sugar and butter together or not. Most people today don't know what a scratch cake tastes like anyway, or they complain that it is dry. You may find that some cakes, carrot in particular, must be made from scratch. But most can be made with box or doctored box mixes.

If you have any special scratch recipe that you consider perfect, put it and any other scratch cakes in the special flavors -costs extra- list. Is it ethical? Absolutely. You are selling custom made cakes not tossing frosting on commercially baked cakes.

As others just said, this is a very hot topic! It's really your taste and what you find your customers like.

I doctor a DH box -- the recipe really ends up being nothing like the one one the box. Haven't tried the extender but plan to soon.

My icings and fillings are all scratch, and I really emphasize the decorating. Even though people love the taste of the cake, it's the other areas that I push.

If they ask, I tell the truth -- just not what I do to doctor it. They love it so much, they don't care. They know the rest is made from fresh ingredients, and they love that I take so much time to personalize the decorations. They feel pampered.

Good luck with your busines..

Sarah

I'm a licensed baker in Raleigh, and I start with a mix. If someone requests a scratch cake, I am more than willing to make it, but most of the time it is a mix with sour cream or buttermilk, etc. added to it. The extender makes it close. When I do a tasting, I have both the scratch and mix flavors to try and 9 times out of 10 they pick the mix flavor.

I prefer to make my cakes from scratch. I have a friend who likes a particular cake (cherry chip) from a mix only, he does not like that type cake made from scratch...so, that is about the only time I use a mix. I just don't have good luck with mix cakes, they always seem to shrink once they have cooled and it doesn't matter what brand I use. I made the cherry chip box mix cupcakes just the other day, and my husband said "eewww, what happened to those cupcakes? They're so small." I had to laugh....

Maybe I'm doing something wrong, but I seem to always have horrible luck with box mixes!!

Okay, this newbie wants to know what is an "extender recipe".

http://www.cakecentral.com/cake_recipe-1977-26-Cake-Mix-extender.html

This is the extender recipe people are refering to. It makes the box mix a bit larger and and, according to some, taste like scratch.

This is a very sensitive topic.

I use the extender recipe with the box mix and it turns out very yummy. Also check out the book, The Cake Doctor, it has a wealth of recipes that start with a box mix and then added ingredients.

I am a scratch baker mostly but I seem to have more reliable results with the "enhanced box mixes". Alot of people don't like the density of a scratch cake since most are used to the box mixes. So you just have to experiment with your recipes both scratch and mixes to see what your customers prefer.

Kyleen...I asked the same question on a different thread. If you look in recipes and go under "cake mixes" there are several recipes that use cake mixes and just add to it. I haven't tried them yet but I printed some up last night. Would like to try one this weekend but am afraid I will end up eating it all myself...LOL

Hi Ladies and Gents,

This topic has always turned into a free-for-all. Whether you use box or scratch, please remember that each person has a right to his or her preference.

If this turns into a negative subject with cruel comments, then this thread will be locked or deleted.

Please keep this on the friendly side

hello,
im a home based decorator, i am licensed. i deff. use box mixes and on occasion make scratch. i tell my customers up front i use box, and they dont have a problem with this. i feel i can offer a variety of flavors. i know of other home based bakeries that do the same. and i use to work in retail bakeries and they use mixes also.( 50 lbs. bags! ) just make sure to use oil and eggs to keep the cakes moist. you can still be creative with them adding ingredients. i have built an excellent business with them and have gotten many repeat orders due to the flavor etc.
one neighbor saw i use box when i was showing her my kitchen set up, and she said...how come my cakes dont taste like yours when i use a box? we all have our secrets, but i deff. use homemade buttercream.

good luck, just experiment......

Im still working my way up to having my own home or retail bakery but I do mainly boxed DH - I do spiff them up of course. I do have a few that I make from scratch such as Carrot cake. But I find that people in my area will not pay for scratch cakes! Those that prefer scratch cakes will still pick the box price when it comes to a decorated cake.
I do plan on purchaseing most cake mixes when I open my bakery as well. But scratch cakes will certainly still be available!

I do think that it is all in the baker & the customer... I think the bakeries that specialize in scratch cakes or homemade cakes are great but for the prices in this area I wouldnt make any profit!

I am a pastry chef, and I bake from scratch, but my prices begin at $4.75 per serving.

I have strong feelings about not disclosing that you use a cake mix. They high amounts of shortening and the trans fats can be dangerous to many people. I feel the same way about calling shortening based icing buttercream, but that's me.

That said, it took me a very long time to develop a set of recipes that were moist and durable so you could make them several days ahead to have enough time for decorating.

It's entirely up to you, but I do think you owe it to your potential customers to tell them what their eating.

I think that there's nothing wrong with a cake starting from a mix... in my opinion, if the cake tastes great and looks really special, that's the whole point--you've made the customer happy. I don't think that any mix bakers should feel guilty for not revealing all of their secrets everytime someone places an order. If someone really cares, because of trans fat concerns or whatever, then they will ask. And then, yes, I agree you should be honest.

I use cake mixes as well and just doctor them up and if anyone asks I tell them the truth, but I think most of the time when people buy cake or eat cake or other pastries they realize that they aren't good for you by any means.

I went to college for nutrition and we learned that its not the piece of cake you eat every once in awhile that is bad for you, it's the cake and other junk you eat every day that is what will kill you. For those who have conditions where they can't have any trans fat, I'm sure know enough to stay away from cake. But I'm not against having a recipe without trans fat for those who want it and are willing to pay

As far as trans fat in the mixes, a lot of them have actually cut that back because of the new label laws, which is why some of us have been seeing differences in our mixes.

I use a mix as a base for my cakes 98% of the time - I always doctor them up though. I have many loyal customers that have been buying my cakes for years now. They love them - and as stated above, if it ain't broke, don't fix it.

AND I don't feel you should have to tell your customers up front that you bake from a mix either, that is ridiculous. I would not heistate to tell them if they ask, but in 25+ years of baking, I have NEVER been asked - not once. You are not "less" of a baker for using a mix!

Bake some cakes - do some from scratch and do some from the mixes, then make the call yourself. YOU decide which ones you would rather eat!

I have a registered kitchen in Melbourne, Australia and run my cake business from home.
Here in Oz the majority of people bake from scratch. We have cake mixes available at the supermarket, but in my experience most people learn to bake at a young age and don't really think about using mixes.
The funny thing is, many, many businesses here use what we call a commercial mix, mainly for mud cakes and fruit cake, but that's what the majority of people get for their wedding cakes.
One of the reasons I bake from scratch is that my friends Boonenati and Koko4min bullied me into it No really, they gave me wonderful recipes that were just as easy as using a commercial mix and have the most wonderful flavour and texture. My customers are always blown away with the taste of my cakes.
I also use it as a marketing tool. Here, if your cakes are baked from scratch, and using as many organic/free range products as possible, then you can charge a premuim for them. I am probably more expensive than most stores in Melbourne, yet people still order their cakes from me.
Saying that, I think that it's absolutely fine for people to use cake mixes, and if that suits then that's what you should do, whether or not you tell them is purely up to you.

franjmc-Would you be willing to share your recipes? I understand if you don't, but I thought I would give it a try anyway

My recipes are all here. I use Boonenati's mud cake, butter cake and change them around to alter the flavours. If you look up Boonenati and check out her recipes you'll be able to try them out too

I sell my all of cakes at a premium! It does not matter - mix or scratch - I don't do organics though. (nor will I bake for folks with allergies)

I'm sorry. It does matter. The cocoa I use in my cake has close to a 30% cocoa butter content. Hershey's has 12 %, industrial grade has less than 10. That's why a Duncan Hines cake mix has to be loaded up with shortening, to make up for the lack of cocoa butter.

I use premium organic ingredients, including organic food colors. I turn away brides who ask for "pure white" icing to match their dress, since it requires fake vanilla, shortening and food color. I am not willing to compromise my reputation.

There is nothing wrong with using a mix for your cakes, just like there is nothing wrong with Walmart. Neiman Marcus is just better!

If you go to recipes and then hit the search button there you will get a screen where you can search by submitter. Put in boonenati there.
Tracy

All this time I was too embarrassed to admit I couldn't find recipes on CC Thanks for explaining it.

http://forum.cakecentral.com/cake_recipe_query-contributerbrowse-boonenati.html This page lists the recipe Nati has submitted.