Does Anyone Let Them Choose--Mix Or Scratch Versions?

Decorating By elvis Updated 8 Sep 2006 , 10:24pm by kjgjam22

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elvis Posted 8 Sep 2006 , 6:14pm
post #1 of 13

There are such strong opinions over which is better, among us as well as our customers...I was just wondering if any of you who have recipes for scratch and doctored mixes ever ask the customer which kind they prefer?

The two different types of cake are so different that it seems like a reasonable question-- But I guess sometimes its better to keep it simple. Do any of you ask if they prefer say the denser texture of a scratch cake or the moister and lighter texture of a doctored mix, and then just bake accordingly??

12 replies
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dolcesunshine20 Posted 8 Sep 2006 , 6:19pm
post #2 of 13

Maybe you could hold a tasting session for your clients. Then without telling them, you could bake both the scrach and box recipes. Let them choose without telling you. icon_biggrin.gif I personally don't tell my clients which of my cakes are scrach and which ones may have a cake mix in them. For most people, if they hear "mix" it turns them off right away, but not realize that their taste buds may prefer that. You could also bake samples and give them to your friends, neighbors, and family and ask them to give you their opinion. Again, I wouldn't tell them which is which. You'll have to let us know what you decide.

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CakeDiva73 Posted 8 Sep 2006 , 6:19pm
post #3 of 13

Well, most people who order from me know what cake they like the best and will oder that particular cake. I only have one chocolate cake recipe that I use and it is 'Dr'd' but my carrot cake is scratch.... one of my friends really like the Dr'd french vanilla cake and that is all she ever orders. I think they would have to know the difference in order to choose one over the other.... and if the cake is a wedding cake to be stacked, I would be wanting to use a more durable type of cake so it is able to hold up, etc.....

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PerryStCakes Posted 8 Sep 2006 , 6:23pm
post #4 of 13

I always use scratch - I'm in NYC and people are pretty spoiled in terms of the food they eat on a regular basis here - everyone seems to have a "refined" palate.

So unless I get a request for a mix cake, I use scratch.

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CakeDiva73 Posted 8 Sep 2006 , 6:28pm
post #5 of 13

Yeah....some people can taste the "box cake" in your cake every time....others can never tell the difference. I think you should make what tastes best and for me, the dr'd recipe tastes best. I am still trying to find a completely scratch chocolate cake recipe that is nice and moist but with sharp chocolate flavor.

I read a book once about how American palattes are brainwashed by Duncan Hines (or any box cake mix) because we have come to expect a light, fluffy cake and the more refined palattes may prefer the more dry cake with added flavored syrups.... Ayyyyyy! It's all a crapshoot icon_lol.gif

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TOMAY Posted 8 Sep 2006 , 6:28pm
post #6 of 13

Yes in my cake information packet it states which cakes are better for stacking and modeling and which are better and for what I have had so many bride ask for box cake mix that I just offer it as a substitution to my scratch versions.

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Ksue Posted 8 Sep 2006 , 6:33pm
post #7 of 13

I use all doctored mixes except for my carrot cake. I don't tell people which is mix and which is scratch, nor do I ask which they prefer. I just let them taste. No one has ever declared my doctored mixes anything less than delicious. Go figure. icon_wink.gif

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PerryStCakes Posted 8 Sep 2006 , 6:33pm
post #8 of 13
Quote:
Originally Posted by CakeDiva73

I am still trying to find a completely scratch chocolate cake recipe that is nice and moist but with sharp chocolate flavor.




Cake Diva - I swear - you will be AMAZED! Get the Hershey's chocolate coco box (square box). On the back, make the Hershey's Perfectly Chocolate Cake. Except, substitute the coco for a mixture of Droste and Vahlrona coco. (I use 1/4 Hershey, 1/4 Droste, 1/4 Vahlrona). I have not met the bride, friend or family member yet who can resist it.

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dolcesunshine20 Posted 8 Sep 2006 , 6:35pm
post #9 of 13

PerrySTCakes makes a very good point. It probaby depends on which part of the country you're from and if you're tastebuds are refined...i love that description! I second the vote for Hershy's Perfectly chocolate cake! That's my personal fav!!!!!!

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leightorres Posted 8 Sep 2006 , 6:43pm
post #10 of 13

I usually make cakes for friends or friends of friends but when I am helping them choose the sort of cake they want (especially for boys - theyre always like "I dont care!" haha) I tell them that I can do a scratch, or a doctored box, and let them know that most likely the doctored box will be cheaper. That usually helps them decide...I think people know what they want and appreciate having the choice. BUT, if you're going to be doing primarily doctored mix cakes for the most part then I would just screw it and not say anything. I mean a lot of the time depending on the doctored mix recipe its just as much work so whatever, you know? And I guess the type of client you are working with matters too...I think if you are working in a more professional setting people will want from scratch, but with my little at home biz I find that even in NY where I live, lots of people LOVE doctored box mixes and even prefer them!

Hope that helps!

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german Posted 8 Sep 2006 , 6:47pm
post #11 of 13

I like to add 1 cup or english toffee in my chocolate cake yum.

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elvis Posted 8 Sep 2006 , 10:17pm
post #12 of 13

Thanks everybody-- good points! I might just keep it simple and go by what my favorites are (some box, some scratch)- But I do want to try that Hershey cake just out of curiosity. I had heard good things about that cake on another thread icon_smile.gif

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kjgjam22 Posted 8 Sep 2006 , 10:24pm
post #13 of 13

no..i only supply one kind not both....i bake from scratch. i have seen the cake doctor book at a local pharmacy but have not looked through it yet.

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