I took a Wilton Class on cake decorating and they suggested using Duncan Hines Cake mix. I was just wondering if it is okay to sell a cake using box cake mix with homemade frosting and fillings.

Yes, it is absolutely okay! A lot of people (myself included) doctor the boxed mixes with extra ingredients to enhance it. There are several great recipe for cake mix extenders in the recipe section.

This is a MAJOR issue with CC'ers lol... some say no some say yeah...

The way I look at it is this...

The store bakery sells cakes that were made somewhere else, then shipped to them frozen, thawed and decorated, then refrigerated until purchase.

I purchase fresh eggs, fresh milk, fresh oil, so on, I buy a cake mix in a box. It's already got my dry ingredients already pre-messured for me. I mix in my fresh ingredients and add more fresh ingredients such as fillings and icings, and sell my product as a freshly made cake. My customers don't really care if it's scratch or box but some have requested box because scratch has no flavor at all... and the texture is just blah!

I think it's all about personal preference. But be forewarned this is a very touchy subject and normally ends in a locked topic lol

I do it all the time. There have been numerous post on this subject too and you'll be surprised how many and how long some of us have been using Duncan Hines or other cake mixes. I used to work for a bakery that once upon a time used cake mix for their cakes...they buy frozen now. My Wilton teacher actually has a successful wedding cake biz and that's all she use is Duncan Hines.

I've done it for years and the lady I took classes from 25 years ago and still has her shop uses DH cake mixes. HTH

I do it all the time. There have been numerous post on this subject too and you'll be surprised how many and how long some of us have been using Duncan Hines or other cake mixes. I used to work for a bakery that once upon a time used cake mix for their cakes...they buy frozen now. My Wilton teacher actually has a successful wedding cake biz and that's all she use is Duncan Hines.

Sure it is.

This method even has a catchy name, "speed scratch":

http://forum.cakecentral.com/cake-decorating-ftopict-223341-.html

I used Betty Crocker and Pillsbury interchangeably for the last 20 years (becasue I was boycotting Procter & Gamble).

Last year, I relented and used Duncan Hines, and it is now my cake mix of choice.

HTH

Have you ever seen those big giant commercial cake mixes in Sam's, GFS and Sysco? You think they only sell those to housewives? Why do you think that all things made in bakeries and restaurants are made "from scratch"? If that was true, then GFS and Sysco wouldn't stock canned and frozen veggies ..... it would be all fresh. They wouldn't have anything frozen in stock, they wouldn't sell instant potatoes and canned icing and powdered punch and lemonade.

Dont' live in a dilusional world. When I have a bride ask me if I "...use fresh or frozen?" I tell them, "Well, I dont' grow my own corn and I dont' kill my own chicken."

....cause yall know how I get,...muahaha...

Indydebi.........................hahahahahahahahaa we must meet!!!!

I definately can't be considered a professional, but I do decorate/sell about 5 cakes a month. I only use boxed cake mix. I have tried a few "from scratch" recipes with absolutely no luck. I think as long as you are honest about it, then more power to you!!!!!!!

Oh good! SOmeone else who is also warped and demented!

as long as the cake is good and no one is comlaining about the taste and the quality of the cake, it shouldn't matter whether it's a box cake or not

Dear MaMa....as I say...I am sure I probably scratched myself at some point in the cake baking process....so doesn't that make it a scratch cake...ha! My mother-in-law used to say "you can't get out of the pot what you first don't put in to it". With that in mind, I figure that Betty Crocker, Duncan Hines, etc. have it all perfected enough for me.