Joined: Jun 22, 2008
Posts: 85
Location: Los Angeles
Posted:
Tue Jun 24, 2008 11:27 am
I'm very new at cake decorating and I'm crazy in love with this art. I've been going nuts trying to do everything from scratch. Also finding the perfect buttercream/cake mix recipes. In all honesty, how many of you actually make you cake mix from scratch?
jessieb578 Forum Addict
Joined: Aug 22, 2006
Posts: 681
Location: Catskill, NY
Birthday: Jan 05
Posted:
Tue Jun 24, 2008 11:32 am
Some from scratch, some from mixes - my most loved cake is the WASC cake from this site, it's a doctored cake mix. My favorite scratch cake is a chocolate cake that I use...so I guess it all depends. I just use whatever makes the best tasting cake regardles of if it's from scratch or a mix.
Hey Paula Deen uses mixes sometimes for all kinds of things ....and so do many other famous chefs, so why not us??
I don't. I do doctored cake mixes. The bakery that I used to work at just used start Duncan Hines mixes. The bakery I currently rent from just uses straight mixes as well.
I won't give away all my secrets, but I do make some stuff from scratch and "cheat" with some others. I know that it did take me 2 years to perfect my buttercream, and to this day I am the only one that actually knows the recipe! ( I guess I should write it down somewhere in case I die!) I have been doing this for 10+ years and with the "cheated" things I have yet to EVER have a complaint from anyone! I guess you just have to try and see what works best for you and your customers. I know that if I changed the way I did something now, cake or icing they would KILL me! I did make one WASC cake, and myself and others weren't that impressed...maybe I just didn't make the best recipe...? I will try again, but make my family be the guinea pigs! Good luck!
CelebrationCakery Frequent Member
Joined: May 08, 2007
Posts: 248
Location: Upstate New York
I primarily use scratch recipes. I will use a box if someones budget needs to be worked around...it is faster and less shopping...
robinscakes Frequent Member
Joined: Jul 07, 2007
Posts: 245
Posted:
Tue Jun 24, 2008 11:40 am
I do both also. I use a commercial 50 lb. bag of Pillsbury white and devil's food cake mixes. I also doctor the white for strawberry, lemon and almond. I doctor the devil's food for mocha. Other cakes I make from scratch like carrot, banana, sour cream pound cake, etc.
Nothing wrong with a mix as long as it tastes good!
tirby Forum Addict
Joined: Mar 29, 2005
Posts: 767
Location: N. Idaho
Posted:
Tue Jun 24, 2008 11:41 am
Duncan Hines and doctor mixes. Thats it....
Maria_Campos Frequent Member
Joined: Oct 16, 2006
Posts: 209
Location: Raleigh NC
Birthday: May 06
Posted:
Tue Jun 24, 2008 11:42 am
I do some scratch and dr cake mix, a good book to buy it "The Cake Mix Doctor." It's like my cake bible, and all the cake I have done from this book so far is fail proof.
cakeymom Junior Member
Joined: Nov 20, 2007
Posts: 43
Posted:
Tue Jun 24, 2008 11:50 am
I personally am a "Scratch" baker. I wonder how many of the doctored mix users clients know that's what they are using??? Or know enough to ask. And if they find this out, how ok are they with this?
Just wondering?
I know that in the end if the client is happy that's all that counts and that there is more to a cake than the cake it self. You can have a wonderful tasting cake and it look like crap because the decorating is lacking. So, I guess it's six to one half dozen of the other. I understand each person is different and that's what makes the world go round. So, not trying to offend anyone.
A couple of good books to check out at your local library are, "The Art of the Cake:Modern French Baking and Decorating" by Bruce Healy and Paul Bugat
personally, i let my customers know that i use dr mixes-i strive to spend my time on the details decorating the cake-i've had no complaints. i use scratch for carrot cake though so i guess it depends on a lot-time, budget, time-tested recipies. i would have to charge a lot more for my cakes if i used scratch for everything and i've already had a few questions about pricing-hey, it's my time not theirs and those that are willing to spend don't complain hoe that helps
tyty Forum Fanatic
Joined: Sep 25, 2006
Posts: 1891
Location: Chicago
Posted:
Tue Jun 24, 2008 11:57 am
I bake all cakes from scratch except for the WASC cake. I had never used a mix before, but after experimenting with WASC cake, I found DH tasted the best after it was baked. The others tasted and smelled like chemicals. I have never tried any variations with this recipe other than adding more flavoring and using different flavorings.
dcabrera Junior Member
Joined: Jun 22, 2008
Posts: 85
Location: Los Angeles
Posted:
Tue Jun 24, 2008 11:59 am
Thanks guys, now I don't so feel bad. I guess I need to buy the doctor book.
teenteen Junior Member
Joined: Mar 13, 2007
Posts: 31
Location: Atlanta, GA
Posted:
Tue Jun 24, 2008 12:03 pm
All from scratch, hon. It's a little more work and a little more expensive, but worth it to me.
leahs Forum SuperStar!
Joined: Jun 19, 2007
Posts: 2871
Location: Louisville, KY
Birthday: May 29
Posted:
Tue Jun 24, 2008 12:04 pm
Scratch only and forever. I can taste the chemicals in boxed cakes. And besides, it sets me apart from all the bakeries in town!
Duncan Hines is the best box mix, which I was suprised to find out. I always bought Pilsbury, but since starting my business, DH rises better, every one of my orders have received rave reviews!! Of course you have to make carrot from scratch.
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