Is Using Doctored Cake Mixes More The Norm?

Decorating By meredith1851 Updated 29 May 2010 , 5:12pm by LindaF144a

meredith1851 Posted 22 Apr 2010 , 12:40am
post #1 of 82

I have been hitting lots of cupcake bakeries lately and I sense many of them use doctored cake mixes. I was curious roughly how many of you home bakers and small bakeries utilize cake mixes vs. scratch if you are willing to share?

81 replies
mandysue Posted 22 Apr 2010 , 12:59am
post #2 of 82

I doctor mixes. As long as it tastes good, I'm proud of my product!

cakebaby59 Posted 22 Apr 2010 , 12:59am
post #3 of 82

From what I have read on here and other sites...many of us home bakers use doctored mixes. Speaking for myself...I can't find a scratch butter cake that beats the Cake Dr's...and the folks I bake for rave about it...so I use it!!! I say...if it ain't broke...don't fix it!!! LOL Linda

Nacnacweazel Posted 22 Apr 2010 , 1:02am
post #4 of 82

Every bakery/cakery I have ever spoken to has openly told me that they use cake mixes. The only difference from what we do in our home/small bakeries is that they buy them directly from the distributor in 50 pound bags. It is, most definitely, the norm.

PinkZiab Posted 22 Apr 2010 , 1:12am
post #5 of 82

I'm 100% scratch... it's all down to what you (and your customers) like.

meredith1851 Posted 22 Apr 2010 , 2:13am
post #6 of 82

Thanks everyone for your honesty!! Keep the responses coming icon_smile.gif

Loucinda Posted 22 Apr 2010 , 2:14am
post #7 of 82

I used to offer both, but no one ever liked the scratch baked cakes, so therefore, I quit baking them for clients. There are still a couple that I make for family. I agree with the above, if it ain't broke, don't fix it! thumbs_up.gif Making what your clients want = good business.

bakermom3107 Posted 22 Apr 2010 , 2:25am
post #8 of 82

I use boxed mixes. And I actually only add a little more oil and water, I don't really "doctor" them. But people go nuts over how great they are, so I'm kind of afraid of changing them!!

Jeep_girl816 Posted 22 Apr 2010 , 2:42am
post #9 of 82

I think Indydebi once said something like "if I baked from scratch, you couldn't afford me" and I wholeheartedly agree! Love Cake Doctor and WASC variations!

prterrell Posted 22 Apr 2010 , 2:50am
post #10 of 82

Scratch. I don't like the taste of cake mixes. (Yes, I can tell a difference!)

ladyonzlake Posted 22 Apr 2010 , 3:02am
post #11 of 82

I can tell the difference too..I bake from scratch

thecookieladycc Posted 22 Apr 2010 , 3:08am
post #12 of 82

I do both.... as long as the cake taste good it doesn't matter.

madgeowens Posted 22 Apr 2010 , 3:14am
post #13 of 82
Quote:
Originally Posted by bakermom3107

I use boxed mixes. And I actually only add a little more oil and water, I don't really "doctor" them. But people go nuts over how great they are, so I'm kind of afraid of changing them!!





If it aint broke don't fix it! thumbs_up.gif

kaseyrconnect Posted 22 Apr 2010 , 3:15am
post #14 of 82

I use box mixes, sometimes I just add a little more oil and water, and sometimes I do the WASC version.

Larkin121 Posted 22 Apr 2010 , 3:29am
post #15 of 82

I do all scratch cakes, fillings and icings.

costumeczar Posted 22 Apr 2010 , 11:19am
post #16 of 82

I do all scratch too, nothing premade or from a mix.

malakainrop Posted 22 Apr 2010 , 11:22am
post #17 of 82

Everything from scratch here too - as others have said on other threads.

Baking is a whole other skill-set, it does make you stand out from the crowd.

Mama_Mias_Cakes Posted 22 Apr 2010 , 1:32pm
post #18 of 82

I doctor cake mixes, because it tastes good and get rave reviews from my clients. This is one of those topics that works for some and doesn't work for others. icon_smile.gif

EatSomeCake Posted 22 Apr 2010 , 2:32pm
post #19 of 82

I bake all from scratch. I have been told by many friends that I've ruined them, now they can't eat any cake from a box. They can tell the difference and dislike the chemical taste in the mixes like I do. I can understand why everyone likes the box mixes as that is what most people grew up eating and are used to. I don't bake any of my cakes with butter only oil. I find the butter makes them dry out very quickly. I also always add a teaspoon of vinegar to all my cakes, it keeps them tender and fluffy similar to a box cake. My scratch cakes are not dry!!! I firmly believe with the right recipes scratch always tastes better than box!

dalis4joe Posted 22 Apr 2010 , 2:59pm
post #20 of 82
Quote:
Originally Posted by Larkin121

I do all scratch cakes, fillings and icings.


Ditto.... but u should use what works best for you and if your clients like ur product... then there is no need to change it...

indydebi Posted 22 Apr 2010 , 4:29pm
post #21 of 82

There is no "norm". whatever works for you is how you need to do it.

thecookieladycc Posted 22 Apr 2010 , 5:13pm
post #22 of 82
Quote:
Originally Posted by malakainrop

YEP! depends whether you can bake or not! icon_biggrin.gif




I don't think that has anything to do with it... not for everyone anyway. I use dr mixes because
a) it is usually the one my client picks at a tasting and
b) like Indy has said countless times, my customers couldn't afford me if I did everything from scratch.

Because I'm pretty sure if none of us could bake we wouldn't be in business.

Peridot Posted 22 Apr 2010 , 6:02pm
post #23 of 82

I use doctored cake mixes and also love the Cake Doctor variations. Whatever floats your boat and each to their own. There is no right or wrong.

hilly Posted 22 Apr 2010 , 6:30pm
post #24 of 82

Mine are about half and half, I doctor mixes sometimes but there are some recipes (like carrot) that have to be scratch for me.

LindaF144a Posted 22 Apr 2010 , 7:46pm
post #25 of 82

Boy, am I ever naive. I just assumed that anything from a small private bakery and not my chain grocery store was going to be made from scratch.

I am not a baker who sells things. I make my own for me and my family/friends enjoyment. I used to make from a mix, but now I changed to scratch. It was not a matter of taste, but of my theory of gaining weight.

I have a big sweet tooth and I will never change that. But having recently lost 60 lbs. I don't want to gain it back. I have been trying to stay away from "unnatural" things and getting back to "natural". I guess it is being a "foodie" or something like that. My theory is that when you eat things with stuff like high fructose corn syrup or other "ose" things as a sweetener it actually leaves one craving for more instead of satisfying that sweet tooth. And the whole trans fat thing about it not being healthy (or something like that. The bottom line is it is not good for you to consume large quantities. We could define "large" quantities, but I digress.) So instead of eating all that stuff that is in the box mix I switched to making from scratch. This way I can have my cupcake a day or so (not every day, but enough in a week) and eat only one cupcake and get all the good flavors and sweetness I crave and not go looking for more when I am done like I used to do when I ate stuff made by local big baker. And I could eat it and not gain weight.

Well I started this about three months ago and it has worked for me and my DH too. We can satisfy that sweet tooth, feel like the scratch has been itched (so to speak) and haven't had any significant weight gain either. And now my kids like the cupcakes I make from scratch more.

Last week I was in a little town in NJ - Somerville. There is a bakery I happened upon called The Dessert Plate. They advertise that everything is made using real flour, butter, sugar and eggs. At the time I thought it was making an obvious statement, but now I see why she advertises this. I had no idea there was a industry cake mix. I am truly learning a lot now that I have delved into this whole foodie thing.

Thanks for sharing.

dchockeyguy Posted 22 Apr 2010 , 8:11pm
post #26 of 82

Generally speaking, I bake from scratch. I have a couple of seasonal recipes I have not had the time to make from scratch, so I start with a box (My pumpkin cake being chief amongst them).

indydebi Posted 22 Apr 2010 , 8:39pm
post #27 of 82
Quote:
Originally Posted by LindaF144

Boy, am I ever naive. I just assumed that anything from a small private bakery and not my chain grocery store was going to be made from scratch.


Common misconception. People think that in the way of restaurants, too.

My favorite story is my sister's LOVE of a certain soup at Applebee's that she SWORE they made from scratch ... until I shut her up when I brought her a frozen package of it from my food distributor. I love going to the food shows ... then waiting to see these same frozen and pre-prepared foods showing up in new commercials! icon_lol.gif

I especially love seeing chefs from the high priced places in town at the Will-Call window at GFS and Sysco picking up the very same stuff I'm using! icon_lol.gif

DeeDelightful Posted 22 Apr 2010 , 9:04pm
post #28 of 82
Quote:
Originally Posted by EatSomeCake

I bake all from scratch. I have been told by many friends that I've ruined them, now they can't eat any cake from a box. They can tell the difference and dislike the chemical taste in the mixes like I do. I can understand why everyone likes the box mixes as that is what most people grew up eating and are used to. I don't bake any of my cakes with butter only oil. I find the butter makes them dry out very quickly. I also always add a teaspoon of vinegar to all my cakes, it keeps them tender and fluffy similar to a box cake. My scratch cakes are not dry!!! I firmly believe with the right recipes scratch always tastes better than box!




Just curious, but if the cake is a yellow butter cake, how would you get the butter flavor in it without using butter? I did a butter/vanilla type scratch cake once. It had really good flavor, but I did notice it had a dry feel to it and i wasn't pleased with that. I suppose it was the butter and NO oil that caused that.

ladyonzlake Posted 22 Apr 2010 , 9:18pm
post #29 of 82

Most of my cakes are butter cakes and made from scratch and are NOT dry. I use recipes that call for sourcream or buttermilk verseus whole milk and I have found those make the moistest cakes.

My brides constantly tell me how moist my cakes are and even ask me how do I make them so moist so a scratch cake does not have to be dry. If it is you need a new recipe : )

donnella2045 Posted 22 Apr 2010 , 9:30pm
post #30 of 82

I bake everything except one recipe from scratch. I weigh everything and get consistent results. I have one recipe i've doctored with a cake mix and it's fabulous. Whatever tastes good is the way to go.

Quote by @%username% on %date%

%body%