I'm wanting to start a cake business, and really would like to make my own recipes for cakes, but am noticing some of the pricing matrix's have cake mixes for costing out. I would like to make everything from scratch, but what's the norm?? Do most companies use boxes??

This is a very heated debate in the cake industry. Some say scratch some say box mixes. Do whatever makes you feel comfortable. You can do a search for threads about this. It seems like lately there one every week about scratch vs. box mix. Goodluck!

I use the WASC recipe, it's a mix of both.

Good luck with this thread.

I use both.

I am a scratch baker.

I'm a scratch baker too, and you can easily adjust the matrixes (is that a word?? ) to price your recipes. I price ingredients out by the gram and use excel. Once you get a rough idea you can use the average to price your cakes' costs.

As to which is standard? There is no standard... just do what you love.

I use both. My price range varies between the two as well. The mix for cheap brides, the gourmet scratch for others who appreciate the quality and really want something different.

I use both and like cheesecakes galore...my prices range differently for both. I find that when I bake from scratch my results aren't consistent, and when I use doctored...and I mean VERY doctored mixes I'm more consistent with results. I recently finished school for Pastry arts and still not that good of a scratch baker...it really is a science ya know!!

I use mix and the bakery I work for uses mix also. I want to learn how to make cakes from scratch but have not tried it yet.

I am a scratch baker

I bake from scratch.

You should do which ever gives you the best results and enjoyment.

-Debbie B.

Scratch baker now and forever!

I prefer scratch, but occassionnally do some doctored cakes. And very very occassionally, I use a box mix.

For those of you that price differently for scratch and mixes... How do you explain that to the client?