oksugar Posted 30 Apr 2009 , 3:21pm
post #1 of

Any of you bakeries out there using a cake mix?

I am trying to decide on using a mix vs scratch when I open. Mixes are fast, taste good and keep the cost down....

BUT my question is how many mixes can you mix in your mixer at once? On tv you see bakeries using the huge mixer and mixing all of the scratch batter at once!

Any experience on using a cake mix for bulk baking?

Thanks!!

62 replies
ChefAngie Posted 30 Apr 2009 , 3:51pm
post #2 of

Cake mixes work well especially Gold Medal - the key is following the formula on the back of the box according to the size mixer you will be using.
The 10 quart mixer will mix 5 boxes of Duncan Hines (with all of the ingredients called for) BEAT 2 MINUTES.
When using mixes-put the liquids in first then the dry mixes.
There is a cookbook- FOOD FOR FIFTY- extremely helpful.
Butter and eggs room temperature makes better cake volume.(Mix and Scratch Baking)
Liquids work better slightly heated.(Scratch Baking)
Misen Place-get everything together and measured out (scaled) before you turn the mixer on.
I hope this helps.
Happy Baking and Decorating,
Chef Angie

oksugar Posted 30 Apr 2009 , 4:10pm
post #3 of

Wow, thanks Chef Angie. Very helpful!

sweetjan Posted 30 Apr 2009 , 4:16pm
post #4 of

Thanks, Chef Angie!! thumbs_up.gif

Carmensu Posted 30 Apr 2009 , 4:26pm
post #5 of

icon_biggrin.gif I can use this information myself, I assumed that profesional bakers would work from scratch only, and since I don't have much experience in this field, this helps my confidence. THANK YOU!!!! icon_lol.gif

snarkybaker Posted 30 Apr 2009 , 11:04pm
post #6 of

Pillsbury makes mix in 50 lb bags that virtually all of the bakeries around here uses.

We bake from scratch and our ingredient cost less than if we used cake mix.

Cake mixes save money in a bakery environment because you can hire a baker who doesn't need to be able to do anything other than use the scale. You don't need a skilled baker for $15.00. You can hire somebody who can both bake and do dishes for $8.00 an hour, and labor is where all of the real expense in a custom cake is.

oksugar Posted 30 Apr 2009 , 11:10pm
post #7 of

snarkybaker:
do you know if the Pilsbury mix is just the same as in the box mix? Or do you add less ingredients...seems weird but a bulk mix I saw online had more ingredients included in the mix.

Thanks for the info guys...very interesting

snarkybaker Posted 30 Apr 2009 , 11:16pm
post #8 of
Quote:
Originally Posted by oksugar

snarkybaker:
do you know if the Pilsbury mix is just the same as in the box mix? Or do you add less ingredients...seems weird but a bulk mix I saw online had more ingredients included in the mix.

Thanks for the info guys...very interesting




The Pillsbury buldk mix is add wter only.

KlyKat Posted 1 May 2009 , 12:47am
post #9 of
Quote:
Originally Posted by snarkybaker

Quote:
Originally Posted by oksugar

snarkybaker:
do you know if the Pilsbury mix is just the same as in the box mix? Or do you add less ingredients...seems weird but a bulk mix I saw online had more ingredients included in the mix.

Thanks for the info guys...very interesting



The Pillsbury buldk mix is add wter only.




Actually it's water and oil icon_wink.gif

lordbuffington Posted 1 May 2009 , 8:08pm

I was in a local bakery/supply store just yesterday and saw a 50lb bag of yellow cake mix that had just been delivered. I cannot for the life of me remember the brand, but I was a little surprised at seeing a "mix"...not that I think there's anything wrong with a mix!

Andrea

littlecake Posted 2 May 2009 , 2:20am

the 50 pound mixes that dawn foods sells aren't bad...the ones that use the oil and water.

the carrot cake mix was surprisingly good.

kellertur Posted 2 May 2009 , 4:00am
Quote:
Originally Posted by oksugar

Any of you bakeries out there using a cake mix?

I am trying to decide on using a mix vs scratch when I open. Mixes are fast, taste good and keep the cost down....

BUT my question is how many mixes can you mix in your mixer at once? On tv you see bakeries using the huge mixer and mixing all of the scratch batter at once!

Any experience on using a cake mix for bulk baking?

Thanks!!




I just looked at your website icon_eek.gif You are VERY talented. icon_smile.gif

gladysrdz24 Posted 2 May 2009 , 4:14am

we use the pillsbury 50lbs of white cake mix and devils chocolate cake. the mix calls only for water but we add water oil and eggs and it comes out good. but for some reason it tastes even better if you bake it a couple of days before it will be served. hope it helps.

KoryAK Posted 2 May 2009 , 5:36am

Scratch is cheaper for me too.

panchanewjersey Posted 2 May 2009 , 5:48am

I love prefer BC if using boxed, does anyone know where I can buy that in a 50 lb?

oksugar Posted 2 May 2009 , 5:50am

Thanks K2cakes!!

....wow great info here

Creative_chika Posted 2 May 2009 , 6:21am

Like to know where I can buy the 50lbs pillsbury. icon_smile.gif

itzacakes Posted 2 May 2009 , 8:18pm

I've looked online to get cake mix in large amounts (reasonably priced) w/o luck.
I would like to know where I can get it locally, anyone?

chaptlps Posted 2 May 2009 , 8:29pm

At our bakery we use either "Best Brands" or the brand from "Cash-Wa"
I prefer the one that uses only the water and oil (better texture) than the one from "Cash-Wa" which uses eggs and water. It comes in many different flavors but we mainly use the white mix or the devilsfood mix. The carrot is ok but we don't have a large calling for it. If I have to make different flavors then I'll either doctor up the white with whatever I need. Or I'll do it from scratch.
We have a 20 qt. mixer. a 4.5 qrt. mixer and a mondo huge badass 80 qt. mixer. I usually use the 20 qt and I can make a ten lb. batch in there with room to spare. I can get approx. 4 half sheet cakes from ten lbs. of mix (not including the water or oil or eggs).
Hope that helps ya hun.

classiccake Posted 2 May 2009 , 8:45pm

We use the Pillsbury 50 Lb. mix. We buy white, devils food, and yellow, and make about 30 flavors of cake from it. I have tried Dawn, but I much prefer the Pillsbury flavor.

You need to check for a local bakery supply, or check for ones in your state. I can buy Pillsbury from Sysco (which is local and where I usually get it.) Sysco is nationwide. I can also buy from Bakemark...there are several locations. Mine comes form the Cinncinnati area and they deliver all over Indiana. Both places require a minimum order.

The 50 pound bags are different formulas then the grocery store and the 5# boxes. I LOVE it that you do not need to use eggs. They are already in the mix. On a busy week, we will go through around 500 - 600 pounds of cake mix! I don't even want to think about the number of eggs we would have to crack open!!

itzacakes Posted 2 May 2009 , 9:21pm

thanks for your quick responses! I'm currently looking online for local bakery suppliers that will sell to individuals.
Sysco's main ofc & distribution ctr is less than 1 mile from my office but only sells & delivers to businesses icon_sad.gif so close, yet so far.......LOL! oh well...
I'll let you know what I find!!!

KathyTW Posted 2 May 2009 , 9:40pm

I use the Krusteaz 5# box from our Cash & Carry type store, also found at Smart&Final or similar type store. I use the white cake and the devils food.

KlyKat Posted 3 May 2009 , 12:06am
Quote:
Originally Posted by classiccake

We use the Pillsbury 50 Lb. mix. We buy white, devils food, and yellow, and make about 30 flavors of cake from it. I have tried Dawn, but I much prefer the Pillsbury flavor.

You need to check for a local bakery supply, or check for ones in your state. I can buy Pillsbury from Sysco (which is local and where I usually get it.) Sysco is nationwide. I can also buy from Bakemark...there are several locations. Mine comes form the Cinncinnati area and they deliver all over Indiana. Both places require a minimum order.

The 50 pound bags are different formulas then the grocery store and the 5# boxes. I LOVE it that you do not need to use eggs. They are already in the mix. On a busy week, we will go through around 500 - 600 pounds of cake mix! I don't even want to think about the number of eggs we would have to crack open!!




I use the 50lb bags of Pillsbury also that I get from my grocery supplier and Sysco. My question is how do you doctor your mix? With it being 50lbs how much of pudding, flavoring etc... do you add?

indydebi Posted 3 May 2009 , 12:14am
Quote:
Originally Posted by galama

thanks for your quick responses! I'm currently looking online for local bakery suppliers that will sell to individuals.
Sysco's main ofc & distribution ctr is less than 1 mile from my office but only sells & delivers to businesses icon_sad.gif so close, yet so far.......LOL! oh well...
I'll let you know what I find!!!




If you have a business set up, talk to Sysco about picking up at their Will-Call. They will not deliver to a residential address but you can pick up orders at their warehouse. I used to do this all the time. But .... they will probably require some proof that you are a business ... tax ID#, EIN, something.

cecerika Posted 3 May 2009 , 12:30am

Thanks for all this great info!!!

Monkess Posted 3 May 2009 , 3:17am

I agree with the previous poster-your website has an impressive portfilio...good luck I am sure your new location will be a great hit!

oksugar Posted 3 May 2009 , 4:42am

Thanks Monkess =)

... And thanks for more great info chaptlips and everyone

classiccake Posted 5 May 2009 , 1:44am

With the bulk Pillsbury, you don'y need to add pudding, etc. I basically add flavors and fruit compounds. As far as how much??? I experimented with 2 lbs. of cake mix and get track of what I added until I got the flavor I wanted and "created" my own recipes. It depends greatly on what flavoring, fruits, etc you use because all brands are different.

tarascupcakes Posted 21 Jun 2009 , 7:05pm

They have a crazy price. After shipping, it's about 50 cents a pound.

http://www.classicfoodspecialties.com/baking_mixes.htm

kimmyboo925 Posted 21 Jul 2009 , 2:48am

Has anyone tried this brand....? It seems like a good deal?

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