Using Cake Mixes From Boxes

Decorating By SallyBratt Updated 24 Jan 2010 , 2:03am by JanH

Love2BakeCakes Posted 22 Jan 2010 , 4:59am
post #91 of 282

Blessings

I am a scratch baker to my soul! I simply love the art of starting with ingredients ... combining, tasting, mixing, creaming, melting, baking, smelling etc., ... and watching my end product develop into what it should or figuring out what I did wrong. To be quite honest, I thought all decorators baked from scratch ... SERIOUSLY, I DID! I am absolutely stunned to find out otherwise. I am stunned reading this forum topic. I guess it is because I come from a long line of scratch bakers and anything "not scratch" seems kind of foreign to me and I would also be trying to figure out how to make it from scratch. (IN NO WAY AM I BEING SNOBBISH AND PLEASE FORGIVE ME FOR BEING NAIVE!) I ended up baking from scratch because - 1. I always said when I was younger that I wanted to pass down to my children the way my Grandma baked her cakes; and 2. - I always said I wanted to know how to bake a cake if for some reason the store was closed and I needed a cake.

Even when I worked in a restaurant ... I was the morning pastry person ... everything I did was from scratch. I just learned a few, maybe 2 weeks ago, from my mother that a lot of bakers use box mixes in their cakes. AND THAT IS THEIR PREROGERATIVE, but for me I love scratch baking for the reason mentioned above.

And to SallyBratt, I don't see anything wrong with you asking the question; nor in my opinion did you come off as being a snob. But OUCH, this was a HOT one!

SallyBratt Posted 22 Jan 2010 , 5:17am
post #92 of 282

Crunchberries!!! I love them even tho there really can't be anything good in them. At least I think I love them. I haven't actually had any in about 20 yrs!

Here's my almond cake recipe for those who want it


Almond cake

250g soft unsalted butter
250g marzipan (almond paste)
150g sugar
1/4 tsp vanilla
6 lg eggs
150g sifted all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup ground almonds

Chop the butter and marzipan. Mix the butter, marzipan and sugar in the stand mixer till smooth.
Add vanilla.
Add eggs one by one, mixing until well incorporated.
Scrape down sides of the mixing bowl.
Combine dry ingredients and sift.
Add flour and mix until well combined.
Pour batter into prepared pans and bake at 325F until golden brown and a tooth pick inserted comes out clean.
Yields one 9" round 2" high cake

This one is to die for, if you ask me. It's my fave out of the ones I've posted and with Lindt dark chocolate ganache filling it's out of this world. Seriously! My boyfriend...the one who doesn't like cake...couldn't stop eating it as I was cutting it off of my fish sculpture. He blames me for him gaining weight. Hey...I'm not twisting anyone's arm!

cheatize Posted 22 Jan 2010 , 5:20am
post #93 of 282

Let's extend this out a bit, shall we? You said you got your recipes from school. So, they are not your recipes, they are the ones you use. They were created by someone else. Do you tell your customers this? Additionally, do you realize that by posting them here without citing a specific source, you are plagiarizing?

I'm not trying to argue, I'm simply trying to point out that perhaps you are looking at this a bit narrow (only applying to cakes) when it can actually be a much broader issue.

I hope that makes sense. My oven went kablooey today in the middle of baking and I have a cake and cupcakes I have to get done tomorrow.

SallyBratt Posted 22 Jan 2010 , 5:22am
post #94 of 282
Quote:
Originally Posted by Love2BakeCakes

Blessings

To be quite honest, I thought all decorators baked from scratch ... SERIOUSLY, I DID! I am absolutely stunned to find out otherwise. I am stunned reading this forum topic. I guess it is because I come from a long line of scratch bakers and anything "not scratch" seems kind of foreign to me and I would also be trying to figure out how to make it from scratch.




Me too! That's why I had to ask!! I don't even buy boxed cookies...well, rarely. And when I do I end up throwing most of them out anyway because I just don't like them. My mom always baked everything from scratch (even her pie crust...crazy woman!) and my fondest memories of my grandma are of us baking together. I LOVE the science of baking and all the things you said in your post. I couldn't have said it better. Thank you.

Frankly, I was shocked to hear that bakeries use mixes. I totally thought they all baked from scratch. I will never ever buy another bakery cake now! What's the point if I can get it in a box for 88¢?

SallyBratt Posted 22 Jan 2010 , 5:29am
post #95 of 282
Quote:
Originally Posted by cheatize

Let's extend this out a bit, shall we? You said you got your recipes from school. So, they are not your recipes, they are the ones you use. They were created by someone else. Do you tell your customers this? Additionally, do you realize that by posting them here without citing a specific source, you are plagiarizing?

I'm not trying to argue, I'm simply trying to point out that perhaps you are looking at this a bit narrow (only applying to cakes) when it can actually be a much broader issue.

I hope that makes sense. My oven went kablooey today in the middle of baking and I have a cake and cupcakes I have to get done tomorrow.




Are you serious? That's a bit of a stretch, I think. I'm not plagiarizing at all!! Bonnie, the owner of the school even has them listed on her blog so they're there for anyone to use. Besides, I paid my tuition ($5000) and those recipes are now mine to use how I want. What you're saying is kind of like telling me I can't say my jeans are mine because I didn't make them. Yes, I tell my customers that I got my recipes from school...they don't care. they're just happy that I use premium natural ingredients. I doubt that most of the people on here...or out there... created their own recipes. We all got them from one source or another and I doubt that anyone credits Betty Crocker or whoever every time they sell a cake.

I'm only applying this question to cakes because that's what this forum is about.

K...just so there's no confusion...those recipes were not created by me...mainly because I'm not a pastry chef...at least not yet. I got them from Bonnie Gordon School in Toronto.

SallyBratt Posted 22 Jan 2010 , 5:31am
post #96 of 282
Quote:
Originally Posted by CakeMommyTX

Crunchberries, as in Cap'N Crunchberries?
The ones that melt the roof of my mouth off and yet I continue to eat them?




YES!!! Are they still as yummy as ever?

CeeTee Posted 22 Jan 2010 , 5:43am
post #97 of 282

I know everyone will think I'm some two-headed alien after admitting this...but I see box mixes and the like as an evolution of cake baking, not a handicap or crutch. I'm all about the science of making things better, easier, (harder/better/faster/stronger icon_lol.gif)

All the long scary-sounding "chemicals" listed on the side of boxes don't scare me because I know what they really are, and know they are just the technical names for natural vitamins, sugars, and salts.

Might be in part because I date a Chemist. Quickest way to get one to go off on a tirade about how chemicals are the purest form of Nature is to say the phrase "I think stuff is better when it's Natural rather than Artifical or Chemical" (He's not too happy that Chemicals are the Boogeyman Du Jour in our society right now)


But really, it's that I want to have those cool Food Capsules you saw on the Jetsons where you added water and you suddenly had a hot cooked five course meal appear! Or the replicators on Star Trek where you press a button on a wall and have anything you want. It's 2010 dangit!! We're supposed to have that already, along with our Rocket Cars and shiny silver jumpsuits!

((I'm not Anti-Scratch so much as I'm Pro-Science. I'd grow a cake in a petri dish if I could icon_lol.gif Comes with growing up learning how to bake with an EZ-Bake Oven icon_lol.gif ))

helen3743 Posted 22 Jan 2010 , 5:45am
post #98 of 282
Quote:
Quote:

I just know, as a consumer, that I would like to know if my $100+ cake was scratch or box and if it was box I would likely go elsewhere. And I also know, as a client, that I want to give my customers what I think they expect...and that's a cake made from scratch using all natural flavours and premium ingredients.

It's a personal thing...obviously...and not something I should feel the need to defend. I started this thread only because the impression that I was under was that people who sold cakes for the amount of money that I know a lot of cakes are going for these days ($100 upwards to $900...sometimes more) made the cakes from scratch and I was surprised to find that a lot don't. If you're customers know that and they're happy then that's great.




just as an extreme example...
customers spend a minimum of $1,000 on a cake from Charm City Cakes. My personal interpretation of that is because they're paying for their skills on decorating (not to mention brand name)... not on the taste of the cake itself...

Do I think that gives reason for them to be looked down upon, or looked ...up upon? (however you would word that...)

SallyBratt Posted 22 Jan 2010 , 5:50am
post #99 of 282
Quote:
Originally Posted by helen3743

Quote:
Quote:

I just know, as a consumer, that I would like to know if my $100+ cake was scratch or box and if it was box I would likely go elsewhere. And I also know, as a client, that I want to give my customers what I think they expect...and that's a cake made from scratch using all natural flavours and premium ingredients.

It's a personal thing...obviously...and not something I should feel the need to defend. I started this thread only because the impression that I was under was that people who sold cakes for the amount of money that I know a lot of cakes are going for these days ($100 upwards to $900...sometimes more) made the cakes from scratch and I was surprised to find that a lot don't. If you're customers know that and they're happy then that's great.



just as an extreme example...
customers spend a minimum of $1,000 on a cake from Charm City Cakes. My personal interpretation of that is because they're paying for their skills on decorating (not to mention brand name)... not on the taste of the cake itself...

Do I think that gives reason for them to be looked down upon, or looked ...up upon? (however you would word that...)




I wouldn't say anyone should be looked down upon. I just know that, for myself, I wouldn't get a cake from Charm City or anywhere else if I knew they were using boxed mixes. If others want to then that's their decision.

I'm not trying to diss anyone. I really want people to understand that and don't read more into this than there is. Ok? I was just surprised (and not the only one) because I had assumed that everyone was baking from scratch. I was wrong. So shoot me.

(no...please don't!)

And frankly, IMO Charm City way over charges. It's because they're famous and they can. That's all. They do some awesome cakes, yeah, but geez people!

SallyBratt Posted 22 Jan 2010 , 5:57am
post #100 of 282
Quote:
Originally Posted by CeeTee

I know everyone will think I'm some two-headed alien after admitting this...but I see box mixes and the like as an evolution of cake baking, not a handicap or crutch. I'm all about the science of making things better, easier, (harder/better/faster/stronger icon_lol.gif)

All the long scary-sounding "chemicals" listed on the side of boxes don't scare me because I know what they really are, and know they are just the technical names for natural vitamins, sugars, and salts.

Might be in part because I date a Chemist. Quickest way to get one to go off on a tirade about how chemicals are the purest form of Nature is to say the phrase "I think stuff is better when it's Natural rather than Artifical or Chemical" (He's not too happy that Chemicals are the Boogeyman Du Jour in our society right now)


But really, it's that I want to have those cool Food Capsules you saw on the Jetsons where you added water and you suddenly had a hot cooked five course meal appear! Or the replicators on Star Trek where you press a button on a wall and have anything you want. It's 2010 dangit!! We're supposed to have that already, along with our Rocket Cars and shiny silver jumpsuits!

((I'm not Anti-Scratch so much as I'm Pro-Science. I'd grow a cake in a petri dish if I could icon_lol.gif Comes with growing up learning how to bake with an EZ-Bake Oven icon_lol.gif ))




I'm pro science too but I like to create the science myself, I guess. I love seeing how this stuff mixes up and makes something wonderful. and how I can change this or that and make something even more wonderful. It's awesome. I like doing it so much that I don't want it done for me in a box.

and speaking of replicators...where the hell is my transporter??? Beam me the heck up, Scotty!! I'm tired of sitting in planes and trains and automobiles! Oh...and I'll take a holodeck while you're at it.

Love2BakeCakes Posted 22 Jan 2010 , 5:57am
post #101 of 282

SallyBratt

Baking is a challenge for me. When I see something that I like, or something that catches my eye, I say ... "I know how they did that or I can bake that." And then I am on a mission to prove to myself that I can do it. I too am new to CC; and cake decorating on this level is new to me as well. It is a challenge to me to see all the beautiful, creative cakes in the gallery. I don't want to replicate anyone's cake. It's just that I see a lot of cake designs/styles that I have not done before and I want to see if I can do it and what my version of it would look like. And I love dissecting something that I once thought was extremely difficult to make and making it. The best example of what I am talking about is ... "my favorite condiment is mayonaise and I thought it was "top secret" on how to make it and that no one but the large manufacturers could make it! "Boy was I wrong! It's the same thing with cakes, except I have a passion and a love for baking and decorating cakes. Girl, continue making cakes, and continue doing it your way! thumbs_up.gif


CeeTee

Your comment made me smile ... a lot! icon_biggrin.gif

CeeTee Posted 22 Jan 2010 , 6:07am
post #102 of 282

SallyBratt: I can totally respect that. I don't do straight up box mix for the same reason. I treat the box as my flour, sugar, and leavening already pre-measured. I add so much other stuff to it that it's unrecognizable as a box mix. Only, I don't use box mix for convience so much as I use it because I Can NOT make a cake from scratch, and believe me, I've tried!

The only customers I could sell my scratch cakes to are brick layers. It's so weird because I do every other kind of baking from scratch. Cookies, breads, brownies...all that I'm good. But a scratch cake? Oh man, it's awful.

Love2Bake: I try! Threads are so much better when you can keep things light-hearted!

SallyBratt Posted 22 Jan 2010 , 6:10am
post #103 of 282
Quote:
Originally Posted by CeeTee

SallyBratt: I can totally respect that. I don't do straight up box mix for the same reason. I treat the box as my flour, sugar, and leavening already pre-measured. I add so much other stuff to it that it's unrecognizable as a box mix. Only, I don't use box mix for convience so much as I use it because I Can NOT make a cake from scratch, and believe me, I've tried!

The only customers I could sell my scratch cakes to are brick layers. It's so weird because I do every other kind of baking from scratch. Cookies, breads, brownies...all that I'm good. But a scratch cake? Oh man, it's awful.

Love2Bake: I try! Threads are so much better when you can keep things light-hearted!




I can't bake bread to save my life. I've tried and I ended up with bricks every time. I think I need lessons.

motherofgrace Posted 22 Jan 2010 , 6:22am
post #104 of 282
Quote:
Originally Posted by CeeTee

SallyBratt: I can totally respect that. I don't do straight up box mix for the same reason. I treat the box as my flour, sugar, and leavening already pre-measured. I add so much other stuff to it that it's unrecognizable as a box mix. Only, I don't use box mix for convience so much as I use it because I Can NOT make a cake from scratch, and believe me, I've tried!

The only customers I could sell my scratch cakes to are brick layers. It's so weird because I do every other kind of baking from scratch. Cookies, breads, brownies...all that I'm good. But a scratch cake? Oh man, it's awful.




this is the same for me!!!! the box is nothign compared to everythign else I add icon_smile.gif

JanH Posted 22 Jan 2010 , 6:24am
post #105 of 282

..moving from Recipe Requests to Cake Decorating. icon_smile.gif

CakeMommyTX Posted 22 Jan 2010 , 6:31am
post #106 of 282

mmmmm I love me some C12H22O11

indydebi Posted 22 Jan 2010 , 7:13am
post #107 of 282
Quote:
Originally Posted by SallyBratt

I will never ever buy another bakery cake now! What's the point if I can get it in a box for 88¢?




When people get sticker shock over the price of cakes and proclaim, "But it's just a cake!", I tell them, "Oh! You wanted JUST a cake! Walmart ... aisle 8 .... knock yourself out." icon_biggrin.gif

You don't get a "cake in a box" for 88 cents. You get a box of dry ingredients for 88 cents. YOu have to add add'l ingredients, your time, your overhead (pans, pan grease, electricity, the cost of your oven, your refrigerator, water for clean up, etc) and your TIME AND TALENT to turn it into something that looks like a bakery cake.

If people want "just a cake", they can START with the 88 cent box of dry ingredients in walmart's aisle 8.

If they want an awesome looking cake for that special event in their life, they can start by seeing me! icon_biggrin.gif

I'm genuinely surprised that someone of your talent has the cake civilian attitude of thinking a beautiful sugary piece of edible art "only cost 88 cents." That is so wrong on so many levels.

As far as Charm City being overpriced? Every time I watch that show, what I'm registering in my brain is the cost of his overhead. The multiple layers of talent involved in each cake that make way more than minimum wage; I see the well stocked bakery with plenty of fondant and other supplies to enable them to do their job; the investment in equipment that none of us have, like band saws and a woodworking shop. Maybe it's because I watch it with the eye of someone in business who understands the cost of running a business of that caliber that makes me understand and appreciate his pricing.

Sweetheart, I'm in the same boat as you. I can cook and bake pretty well, but can't make a pie crust to save my big 'ole butt! Thank god for the crust in the red box!! icon_lol.gif

madgeowens Posted 22 Jan 2010 , 7:28am
post #108 of 282
Quote:
Originally Posted by SallyBratt

I was very surprised to see a lot of recipes calling for boxed mixes. Do you guys actually sell clients cakes that are made from store bought mixes? Isn't that kind of cheating your clients? Do you tell your clients that they're getting premade boxed cake mixes?

I don't mean to sound judgmental but I know that if I was paying a lot of money for a cake I would expect it to be made from scratch using all natural ingredients.

I'm just curious because I'm new to this business. To each their own, of course, but I know that I would never sell a client a cake from a box.




whats a pre made box cake??? seems to me there are plenty of people who can't even bake using a cake mix in a box...not being judgemental or anything....if it tastes good I don't see what your problem is.....my cakes are free and I take days to make them many times....I don't think EVERYONE can do what I do with a cake mix!

indydebi Posted 22 Jan 2010 , 7:52am
post #109 of 282
Quote:
Originally Posted by madgeowens

..... seems to me there are plenty of people who can't even bake using a cake mix in a box...



You are so right!! Mix or scratch, it's the talent of the baker that makes it or breaks it.

Gotta share this story. My mom (who many of you have heard can't cook anything) would take the time to buy a marble cake mix. She'd take the time to mix the chocolate into the batter like the directions say, but instead of marbling it, she'd just stir it into the yellow batter with a big spoon! Then she'd whine about "that cake mix never works! it always turns out gray!"

well DUH!!!!! dunce.gif

It was one of those things that when I grew up and got out on my own, I bought and made a marble cake and realized "oh!! THAT'S what it's suppose to look like!" icon_lol.gif

SallyBratt Posted 22 Jan 2010 , 8:07am
post #110 of 282
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by SallyBratt

I will never ever buy another bakery cake now! What's the point if I can get it in a box for 88¢?



When people get sticker shock over the price of cakes and proclaim, "But it's just a cake!", I tell them, "Oh! You wanted JUST a cake! Walmart ... aisle 8 .... knock yourself out." icon_biggrin.gif

You don't get a "cake in a box" for 88 cents. You get a box of dry ingredients for 88 cents. YOu have to add add'l ingredients, your time, your overhead (pans, pan grease, electricity, the cost of your oven, your refrigerator, water for clean up, etc) and your TIME AND TALENT to turn it into something that looks like a bakery cake.

If people want "just a cake", they can START with the 88 cent box of dry ingredients in walmart's aisle 8.

If they want an awesome looking cake for that special event in their life, they can start by seeing me! icon_biggrin.gif

I'm genuinely surprised that someone of your talent has the cake civilian attitude of thinking a beautiful sugary piece of edible art "only cost 88 cents." That is so wrong on so many levels.




Cake civilian attitude? Give me a break. Being someone of my talent is exactly why I would never buy another bakery cake if it's made from a boxed mix. I can create amazing cakes on my own and I know how little work it is to mix up that base cake from scratch. That and that alone is why I wont buy another bakery cake and there is absolutely nothing wrong with that at all.

I'm talking about me here. If other people want to buy bakery cakes I could care less. Please don't read more into what I say than what's there.

prterrell Posted 22 Jan 2010 , 8:10am
post #111 of 282

Right there with ya Debi! Went to a friend's house for supper one night. Just in time to see friend's sister throwing a cake into the trash. Thinking it must have had something bad fall in it or something I asked what had happened. The answer: "I made it". Apparently she messed up cake from a box and canned icing so badly it was inedible. I never did find out where she went wrong because, although I told her if she told me what she did I could tell her how to fix what ever the problem was, the only answer I could get out of her was "I made it". And, sadly, that's the last cake those sisters have ever tried to make. They buy all of their cakes and cookies from the grocery store bakery because they can't be bothered to learn even the basics.

Also, count me in as another pastry cook who can't bake bread, without my bread machine, that is!

Annnd finally, yes, any recipe I post is mine as in one I developed. Same thing for the cook book I'm writing. None of that change a tablespoon to 3 teaspoons and call the recipe "mine" for this gal!

SallyBratt Posted 22 Jan 2010 , 8:11am
post #112 of 282
Quote:
Originally Posted by madgeowens

Quote:
Originally Posted by SallyBratt

I was very surprised to see a lot of recipes calling for boxed mixes. Do you guys actually sell clients cakes that are made from store bought mixes? Isn't that kind of cheating your clients? Do you tell your clients that they're getting premade boxed cake mixes?

I don't mean to sound judgmental but I know that if I was paying a lot of money for a cake I would expect it to be made from scratch using all natural ingredients.

I'm just curious because I'm new to this business. To each their own, of course, but I know that I would never sell a client a cake from a box.



whats a pre made box cake??? seems to me there are plenty of people who can't even bake using a cake mix in a box...not being judgemental or anything....if it tastes good I don't see what your problem is.....my cakes are free and I take days to make them many times....I don't think EVERYONE can do what I do with a cake mix!




Well, it's a premade boxed cake mix. Maybe I worded it wrong. A premade cake mix in a box? Does that make more sense?

SallyBratt Posted 22 Jan 2010 , 8:16am
post #113 of 282
Quote:
Originally Posted by prterrell

Right there with ya Debi! Went to a friend's house for supper one night. Just in time to see friend's sister throwing a cake into the trash. Thinking it must have had something bad fall in it or something I asked what had happened. The answer: "I made it". Apparently she messed up cake from a box and canned icing so badly it was inedible. I never did find out where she went wrong because, although I told her if she told me what she did I could tell her how to fix what ever the problem was, the only answer I could get out of her was "I made it". And, sadly, that's the last cake those sisters have ever tried to make. They buy all of their cakes and cookies from the grocery store bakery because they can't be bothered to learn even the basics.

Also, count me in as another pastry cook who can't bake bread, without my bread machine, that is!

Annnd finally, yes, any recipe I post is mine as in one I developed. Same thing for the cook book I'm writing. None of that change a tablespoon to 3 teaspoons and call the recipe "mine" for this gal!




Even my bread machine bread came out crappy.

As for my recipes...I call them mine simply because they're the ones I use...and, well, because I paid a portion of that $5000 for them...not because I created them. I don't even know if Bonnie created them. But to clear any of that up they're from Bonnie Gordon School in Toronto. I didn't for one second mean to suggest that I created them. I'm surprised anyone even thought that to tell the truth.

prterrell Posted 22 Jan 2010 , 8:55am
post #114 of 282

SB - No worries! I develop my own recipes for 2 reasons: 1- I think it's fun, it's my "play" and 2- As mentioned before, I'm working on a cookbook and I think its dishonest to do otherwise, even though I know you can legally get away with it.

loopilu Posted 22 Jan 2010 , 10:32am
post #115 of 282
Quote:
Originally Posted by cheatize

Let's extend this out a bit, shall we? You said you got your recipes from school. So, they are not your recipes, they are the ones you use. They were created by someone else. Do you tell your customers this? Additionally, do you realize that by posting them here without citing a specific source, you are plagiarizing?

I'm not trying to argue, I'm simply trying to point out that perhaps you are looking at this a bit narrow (only applying to cakes) when it can actually be a much broader issue.

I hope that makes sense. My oven went kablooey today in the middle of baking and I have a cake and cupcakes I have to get done tomorrow.





PATHETIC!


SallyBratt, thanks for the recipes, gonna give them a whirl, i love trying a new one! i know a few people who will be opting to test almond one!

Also, my personal intention is to make money from cakes that taste homebaked, I don't want people to think that they have come from a bakery. I would like to try and relight the fire of home cooked foods. I think that is quickly being forgoten in evryway. I find it comforting to make all food as scratch as possible. People are forgetting how to cook and are relying on the quick and simple alternatives to everything in the supermarkets, well here in the uk anyway. I wanna teach myself so i can teach my kids that they can make beautiful food without additives etc for dinner!

Bel_Anne Posted 22 Jan 2010 , 12:14pm
post #116 of 282

I've never tasted a doctored cake-mix cake that tastes as good as a quality baked from scratch cake. Never. I've tasted 'good' ones. But never as good. And I'm an avid baker who's tried both. But I'm happy to be proven wrong if anyone has a good doctored recipe I could try.

SallyBratt Posted 22 Jan 2010 , 12:44pm
post #117 of 282
Quote:
Originally Posted by prterrell

SB - No worries! I develop my own recipes for 2 reasons: 1- I think it's fun, it's my "play" and 2- As mentioned before, I'm working on a cookbook and I think its dishonest to do otherwise, even though I know you can legally get away with it.



Are you an actual pastry chef then?

I'm thinking of taking the course. I'd love to but the only thing holding me back is that I'm 45 and this cake decorating thing is a career change in itself. I've been designing and illustrating childrens books for the past 10 yrs on a freelance basis and I just needed to do something different. I took the confectionery arts course at Bonnie Gordon School and BAM I was hooked. I absolutely LOVE it. I figured out that I'm really good at 3D figures (I had no idea! I've always been a 2D girl)...both sculpted cakes and gumpaste figures...and now I'm going to try and branch out into other avenues where that's concerned (3D animation modelling...I know a couple of people at Disney...reach for the stars, right?) so I'm picking brains to get info there.

But anyway, I'm going to look into the pastry chef course at George Brown and see how long it is and how much it is etc. I might wait a bit and see how the cake thing goes tho and see how it goes at Bonnie's school. She's already asked me to apprentice with her so there might be a future there too.

all in all, cake has made me very happy so far. icon_biggrin.gif

Deb_ Posted 22 Jan 2010 , 1:01pm
post #118 of 282

I agree that it takes more then an .88 cent mix to create a cake, but I can see the mentality of some clients when they're told their cake will cost them $4.50 a slice.

I wonder how Snarky would "sell" her products if she used mixes.

You remember her recent thread about "pricing" where she convinces a potential client with a $300 budget to purchase a $1500 cake.

Her sales pitch is, as is mine......that she uses premium ingredients, madagascar and tahitian vanilla beans combined to make PURE vanilla extract, locally bought butter etc. etc. etc......

So Snark....if you're reading this....give us an example of what your sales pitch would be in this situation.

Because honestly speaking as a consumer not a baker, I can definitely see where some people would question the price.

I'm speaking of the baked product, filling and icing.....not the decorating skill, just the value of the product before decorating. Someone orders a plain iced 10" cake no decoration at all....what's the sales pitch to sell that cake? (remember this is a mix cake not a scratch cake)

Just playing around because I do find it fascinating. icon_biggrin.gif

DLo912 Posted 22 Jan 2010 , 2:18pm
post #119 of 282

I have found that certain types of cake just NEED to be scratch i.e. Red Velvet (my DH favorite). This is my personal opinion after trying the box mixes and realizing that, yes, darn it, my MIL's recipe for Red velvet cake is worlds better than any box mix. (grumble) However, I recently discovered the WASC recipe for various flavors and LOVE them. They are moist, taste great and I've received countless compliments from those who have tried them. I went through the recipe list and tried countless different recipes for yellow and chocolate cakes and found some that were pretty good, but none were as good as the WASC versions.

Now, I am by no means a professional baker, and I generally just do cakes for family and friends, but I think that when people go into a bakery to buy a cake, they are looking for two things: 1) A cake that fits the description of what they want, whether that is a well decorated sheet cake or a 5-tier masterpiece and 2) for the cake to taste good. I don't think that most cake muggles (love that term, p.s.) really care about what the cake is made of; they care that it is a cake they will be proud to serve both from an aesthetic and tatste standpoint.

With that being said: Rock on Scratch bakers and decorators, Rock on Box mix decorators and bakers, and Rock on Doctored Mix bakers and decorators... But mostly, just Rock on bakers and decorators in general : ) Keep doing what you love.

sam777111 Posted 22 Jan 2010 , 2:33pm
post #120 of 282
Quote:
Originally Posted by DLo912


With that being said: Rock on Scratch bakers and decorators, Rock on Box mix decorators and bakers, and Rock on Doctored Mix bakers and decorators... But mostly, just Rock on bakers and decorators in general : ) Keep doing what you love.




Bravo DLo912! Just a perfect way to put that topic to bed! thumbs_up.gif

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