ABC's The Lookout last night....

Decorating By Jeff_Arnett Updated 17 Jul 2013 , 5:49pm by sarahgale314

cakefat Posted 12 Jul 2013 , 6:17am
post #31 of 117
Quote:

And, I honestly fast forwarded it through the "birthday cake jumper lady" because she made me sick to look at her.  I am a freaking diva, but I hate to see someone with that much make-up on, overly made -up. And the flamboyant outfit and everything... Too over the top. I am a ripped jeans and punk t-shirt type of gal, myself. Or a nice pair of jeans and pretty top.

 

yeah -the cake jumper lady looked a bit rough & worn around the edges, and a bit past her expiration date.  They could have replaced her imo. 

 

I would love to hear a real review about RBI's cakes though...

 

Quote:
Originally Posted by AZCouture 

Crazy huh? I thought for sure the email about it was a joke, but nope...there it was in the magazine. Thanks!

 

oh very cool. Congratulations! You do make some very pretty cakes- so I am not surprised at all.

 

What magazine?

maybenot Posted 13 Jul 2013 , 4:47am
post #32 of 117

RBI makes cakes from scratch, including Kosher and gluten-free.  He's very proud of his products, too.

 

Grocery stores generally use commercially made (mix) cakes that arrive in frozen slabs and are then cut into the desired shapes.

 

I thought it was in interesting group of "testers", if a very small sampling.  It covered male & female and very young to well into middle age--and the results didn't surprise me one bit.

 

I've only entered 2 cake tasting competitions.  In both cases, my entries were essentially WASC cakes using the particular flavors or ingredients prescribed by the contest.  I came in 2nd the first time and 1st the second time, competing against--and beating--at least 10 other cakes in each contest, most of which were NOT based on box mixes.  I even had to supply my recipes to prove that I'd used the special ingredients. 

 

In each case, the judges were professionally trained pastry chefs--big, recognizable names in the industry including 3 who've authored baking books.  I received glowing compliments on my cakes and icings (I don't use a standard meringue BC, either).

 

I suppose I could have just been the best of a bad bunch of bakers, but I didn't take it that way because several competitors owned successful, high end baking businesses.  I was ecstatic that a group of "educated" palates really liked my cakes.  Some of the competitors asked me about my cakes and when I told them that I started with mixes, well, let's just say that they weren't very happy.

 

I really marvel at people being angry at others for what they like--that's pretty funny.

ellavanilla Posted 13 Jul 2013 , 4:57am
post #33 of 117

ive been thinking a lot about this and one thing that i think is hard for americans to get used to is that (generally) a scratch made cake has a slightly drier, slightly larger crumb. I think it provides a great deal more flavor that way, but old betty's cakes are "tender" and "moist" *cringe* because of the oil and the fine crumb. 

 

i think it's a matter of educating the palate, as previously mentioned, and if you get a chance to be with someone when they are tasting the scratch cake, pointing out, the butter and the natural flavors on the tongue. 

 

then give them the BC and let them really taste the chemical aftertaste. 

ellavanilla Posted 13 Jul 2013 , 5:02am
post #34 of 117

also, now i can't stop thinking about my mom's homemade chocolate bundt cake with a confectioner's sugar glaze, which she would make when she was jonesing for something sweet. so simple. so good.

costumeczar Posted 13 Jul 2013 , 2:52pm
post #35 of 117

AConsidering the excitement that people are reporting with the return of twinkies, it doesn't surprise me that people think that boxed mix cake is "moist" opposed to gummy. If you use a term to describe something enough times, people associate those two things even if it doesn't mean what they think. It's all in the marketing, which I guess the guy calling a box mix cake "homemade" proves. Homemade used to mean from scratch, but then convenience foods came along and spawned commercials for homemade foods that are just add water and stir.

I didn't watch the show yet,but the people who come to me for their cakes would probably not have chosen the mix, since they are generally looking for something that isn't full of chemicals, and they know the difference.

sarahgale314 Posted 13 Jul 2013 , 3:38pm
post #36 of 117

AFirst of all, the RBI cake had fondant on it, which may have swayed the tasting - I really do not like fondant, even my homemade (not marshmallow) fondant, which I think tastes as good as you can possibly get fondant to taste, is not yummy and I hate the texture of all fondants.

Next, they ask a kid, a competitive eater, a might-as-well-be female stripper, and a male stripper who thinks box cake is homemade. This is not exactly a good sampling, or a large sampling.

Lastly, RBI and safeway produce a LOT of cake. Their recipes have to be large scale. Something happens when you bake on a large scale - the quality gets lost somehow. As a home-based baker with a small (comparitively) amount of product being made, it makes sense to me that my cakes (and all of yours) would probably taste better than RBI's. There is a cupcake bakery here where I live which got its start when the lady who used to have a home-baking business won cupcake wars. She used the money to start a storefront, and now has 6 chains around the state. I went to the chain by my house and got a strawberry cupcake. It was dry, dense, and nasty... so bad I actually spit the bite out and threw the rest away. I'm sure her cake was good originally, but now teenage workers mix and bake the cakes with high-volume recipes and the quality is bad.

It is true that baking a cake completely from scratch is difficult and umpredictable. The only way to make it come out well is to use the best of ingredients, use recioes that are good, with the correct chemistry, weigh the ingredients for precision, make sure they're at the correct temperature, be sure your oven is calibrated correctly, use good quality pans and pther tools like bake strips and flower nails... if any of these things is off, the cake will not come out with an optimal result. I've noticed that using a different type of flour or butter with the same recipe makes a huge difference. Lots of ingredient and recipe teating must be done if you want to get a great scratch cake.

bct806 Posted 13 Jul 2013 , 3:51pm
post #37 of 117
Quote:
Originally Posted by sarahgale314 

 Lots of ingredient and recipe testing must be done if you want to get a great scratch cake.

Not really sure about large quantities messing with the quality. You said she owns 6 storefronts so she is obviously doing something right. The sentence above however, I completely agree with. I am not knocking those that bake from mixes but I feel like I often hear "I tried making a cake from scratch once and it didn't turn out as good." Well, no, the first time I did it, it really didn't either. You have to try different recipes and find out what works. Now that I have found solid recipes that I like, made them my own, and done them several times, I can bust them out in no time at all. Plus they taste SO much better. :)

sarahgale314 Posted 13 Jul 2013 , 4:23pm
post #38 of 117

AI'm hoping that the strawberry cupcake I had was a fluke, and not the usual standard of the store. However, I've been afraid to go back and gamble another $3.50 on that assumption! As for being successful, that is not always due to quality, I have found - how else do you explain the success of mid-level chain restaurants which serve pre-made and distributed fast-food quality food, sell it for far more than it's worth, amd make you tip an ill-trained server. If you doubt that chain restaurants serve pre-made fast-food, then proof is in how no matter what city, state, or country you visit, the food at these restaurants tastes identical.

This particular cupcake shop has managed to get 6 insanely prime retail locations - that is a huge key, as I have seen some retail locations around which seem to be "cursed," as no buisness is able to thrive there. Also, she was on cupcake wars, and is famous from that. There are also no other cupcake bakery chains in the state - there are a couple stand-alone shops, one of which just went out of business recently - they were in a very bad location.

kakeladi Posted 13 Jul 2013 , 9:04pm
post #39 of 117

............sure if proper judges or people actually looking for a nice cake would have been consulted, that wouldn't have happened.........

 

     Just what do you mean by "Proper Judges"???    And just what is wrong w/ the everyday, average people?  They may not be looking for a *wedding cake* but that doesn't mean they will not be eating some and *liking* it. 

maybenot Posted 13 Jul 2013 , 9:48pm
post #40 of 117
Quote:
Originally Posted by kakeladi 

"............sure if proper judges or people actually looking for a nice cake would have been consulted, that wouldn't have happened........."

 

     Just what do you mean by "Proper Judges"???    And just what is wrong w/ the everyday, average people?  They may not be looking for a *wedding cake* but that doesn't mean they will not be eating some and *liking* it. 


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AZCouture Posted 13 Jul 2013 , 10:39pm
post #41 of 117
Quote:
Originally Posted by kakeladi 

............sure if proper judges or people actually looking for a nice cake would have been consulted, that wouldn't have happened.........

 

     Just what do you mean by "Proper Judges"???    And just what is wrong w/ the everyday, average people?  They may not be looking for a *wedding cake* but that doesn't mean they will not be eating some and *liking* it. 

Those weren't wedding cake clients, they just weren't. There's nothing wrong with saying that either. 

AZCouture Posted 13 Jul 2013 , 10:42pm
post #42 of 117
Quote:
Originally Posted by cakefat 

 

yeah -the cake jumper lady looked a bit rough & worn around the edges, and a bit past her expiration date.  They could have replaced her imo. 

 

I would love to hear a real review about RBI's cakes though...

 

 

oh very cool. Congratulations! You do make some very pretty cakes- so I am not surprised at all.

 

What magazine?

Brides Magazine :)

AZCouture Posted 13 Jul 2013 , 10:46pm
post #43 of 117
Quote:
Originally Posted by maybenot 

 

I really marvel at people being angry at others for what they like--that's pretty funny.

And I think dramatic statements like these are amusing. I don't see anyone angry over this. I see people discussing a video, and giving thoughts or opinions, but I don't see anyone angry about it.icon_rolleyes.gif

costumeczar Posted 13 Jul 2013 , 11:28pm
post #44 of 117
Quote:
Originally Posted by AZCouture 

And I think dramatic statements like these are amusing. I don't see anyone angry over this. I see people discussing a video, and giving thoughts or opinions, but I don't see anyone angry about it.icon_rolleyes.gif

I'm furious! Not really, but I'm going to go watch the show now so maybe I will be soon.

costumeczar Posted 13 Jul 2013 , 11:45pm
post #45 of 117

Okay, so the "cake experts" were a little kid, a woman who wants to look like a drag queen, a guy who just shoves food in his mouth without tasting it, and a dude who's probably on steroids and wears ripaway pants.

 

1. Kids eat their own boogers, I wouldn't ask them to judge anything.

2. I can't even think of anything for this chick.

3. That guy summed it up "It's what I'm used to"

4. He's pretty, but put a bag on his head and tell him to shut up so we don't have to listen to him talk about homemade anything. His mama cooked him up some cake mix, so that's what he thinks is good eatin'.

 

These are the people who would go to Italy and complain that Olive Garden has better Italian food. If they had used a group of foodies, or people who shop at Whole Foods, I'd be willing to bet they'd have different results.

 

If your target market is the Betty Crocker lovers, have at it. My target is people who know what chemical-free food tastes like, and that's who hires me. People just don't ever get scratch-baked food anymore, so they have no idea...I went to my son's high school and was doing something cake-related with them, and the kids were talking about how good a local grocery store's cake was. I told them that it was crap, and to taste the chocolate cake I'd brought that was baked from scratch. They were shocked at how much better it was, and I gave them the lecture on nothing artificial etc etc. Now I have to bring the chocolate cake to their events or they all pitch a fit and whine to the teachers.

AZCouture Posted 14 Jul 2013 , 12:08am
post #46 of 117

AHa ha! That just about sums it up, can't think of anything more to say to that.

costumeczar Posted 14 Jul 2013 , 2:46am
post #47 of 117

A

Original message sent by AZCouture

Ha ha! That just about sums it up, can't think of anything more to say to that.

I thought of something for the cake woman...she must have fallen off the stipper pole and hit her head a few too many times, so that explains her.

maybenot Posted 14 Jul 2013 , 3:28am
post #48 of 117
Quote:
Originally Posted by costumeczar 


I thought of something for the cake woman...she must have fallen off the stipper pole and hit her head a few too many times, so that explains her.

 

Actually lecturing kids about why they shouldn't like what they like????????????

 

Mocking the looks and intelligence of people who like box cakes by insinuating that they're brain damaged as a result of falling off a stripper pole?????????????                                                                         Thumbs-down-fail-thumbs-down-reject-smil

Carrie789 Posted 14 Jul 2013 , 4:03am
post #49 of 117

Some of you may be old enough to remember when DuPont admonished us that there was "better living through chemistry." Lots of people still believe that, I guess. By the way, I made several gourmet recipes for mac and cheese using rather expensive natural cheeses.Then I made it using Velveeta. You will never guess which was my husband's favorite. :)

cupadeecakes Posted 14 Jul 2013 , 4:06am
post #50 of 117

A

Original message sent by costumeczar

Okay, so the "cake experts" were a little kid, a woman who wants to look like a drag queen, a guy who just shoves food in his mouth without tasting it, and a dude who's probably on steroids and wears ripaway pants.

1. Kids eat their own boogers, I wouldn't ask them to judge anything.

My DH said basically the same thing about the kid... "A demographic known for eating their own boogers and putting ketchup on everything is not who I want judging my product."

I thought it was amazing that at no time did anyone mention the LOOKS of the cake or the number of servings. The $12 cake didn't feed near the number of people as the RBI cake. It just wasn't a proper comparison no matter how you look at it. The $12 cake would have been right at home on the pages of Cake Wrecks.

Evoir Posted 14 Jul 2013 , 4:25am
post #51 of 117

I have to ask why the producers of this show thought that this "study", this - expose - on cakes that people prefer, actually revealed anything about anything?

 

What a crock of shyte.

 

What's the point of comparing $12 in ingredients only (including eggs! whoopdeefrickendoo!), to $2200 in labour, equipment, licences, premises, rent and other costs of running an approved food business, plus ingredients and ARTISTIC ABILITY?? When the cakes shown are at a ratio of 1:15 in terms of servings?

 

Taken at face value, all I can assume from this story is that Americans have no appreciation for bespoke, custom baked cakes made from scratch. And that is sad if its true.

 

I can't believe though that their point is, "Oh how silly you brides are for paying more than $12 for your wedding cake, you so SILL-EEEEE, bahahahaaa!"

kaylawaylalayla Posted 14 Jul 2013 , 4:40am
post #52 of 117

AYou so SIL-EEEE! ahahahaha

AZCouture Posted 14 Jul 2013 , 4:47am
post #53 of 117
Quote:
Originally Posted by Evoir 

I have to ask why the producers of this show thought that this "study", this - expose - on cakes that people prefer, actually revealed anything about anything?

 

What a crock of shyte.

 

What's the point of comparing $12 in ingredients only (including eggs! whoopdeefrickendoo!), to $2200 in labour, equipment, licences, premises, rent and other costs of running an approved food business, plus ingredients and ARTISTIC ABILITY?? When the cakes shown are at a ratio of 1:15 in terms of servings?

 

Taken at face value, all I can assume from this story is that Americans have no appreciation for bespoke, custom baked cakes made from scratch. And that is sad if its true.

 

I can't believe though that their point is, "Oh how silly you brides are for paying more than $12 for your wedding cake, you so SILL-EEEEE, bahahahaaa!"

Oh snap to this too. Actually, that video pisses me off now.

AZCouture Posted 14 Jul 2013 , 4:47am
post #54 of 117

But I'm not angry...lol.

embersmom Posted 14 Jul 2013 , 12:36pm
post #55 of 117
Quote:
Originally Posted by sarahgale314 

It is true that baking a cake completely from scratch is difficult and umpredictable. The only way to make it come out well is to use the best of ingredients, use recioes that are good, with the correct chemistry, weigh the ingredients for precision, make sure they're at the correct temperature, be sure your oven is calibrated correctly, use good quality pans and pther tools like bake strips and flower nails... if any of these things is off, the cake will not come out with an optimal result. I've noticed that using a different type of flour or butter with the same recipe makes a huge difference. Lots of ingredient and recipe teating must be done if you want to get a great scratch cake.

And that's exactly why boxed mixes are popular...or even preferred, in some cases.

 

People may complain about frozen cakes coming from a factory, but they're consistent looking and tasting basic bases.

mclar133 Posted 14 Jul 2013 , 1:18pm
post #56 of 117

AThe judges may not be the ones who would buy the wedding cake, but they could be the guests at a reception eating it. Gotta have looks and taste for an amazing cake. That's why i don't like the trend of covering the whole cake with fondant. Fondant does not taste amazing.

costumeczar Posted 14 Jul 2013 , 1:42pm
post #57 of 117

A

Original message sent by maybenot

Actually lecturing kids about why they shouldn't like what they like????????????

Mocking the looks and intelligence of people who like box cakes by insinuating that they're brain damaged as a result of falling off a stripper pole?????????????                                                                         Thumbs-down-fail-thumbs-down-reject-smiley-emoticon-000748-large.gif

Yep. Feel free to not like it.!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

The kids who have had my cakes have had their eyes opened to good scratch baking. One of my daughter's friends refused to eat her own birthday cake that came from a grocery store because she said that it wasn't as good as the one that I made. If you hold a low standard as the norm then you don't know the options. Box mix is a low standard.

kikiandkyle Posted 14 Jul 2013 , 2:25pm
post #58 of 117

AIf you watched that show and decided that they were right and a home baked and decorated cake from a box mix is better than a professionally baked from scratch and decorated cake, then have at it. I'm sure the show had some kind of disclaimer running across the screen at the end saying you can sue them when your wedding is ruined because you thought your guests would prefer your cake after watching the show.

costumeczar Posted 14 Jul 2013 , 2:52pm
post #59 of 117

A

Original message sent by kikiandkyle

If you watched that show and decided that they were right and a home baked and decorated cake from a box mix is better than a professionally baked from scratch and decorated cake, then have at it. I'm sure the show had some kind of disclaimer running across the screen at the end saying you can sue them when your wedding is ruined because you thought your guests would prefer your cake after watching the show.

They might be fine with it if they don't have any other frame of reference, though. All I know is that when clients come to me and start talking about weddings they've been to where people left half-eaten pieces of cake sitting around all over, they were from the bakeries that use mixes or start with a mix and add stuff.

sarahgale314 Posted 14 Jul 2013 , 3:15pm
post #60 of 117

AMy kids have eaten my scratch cakes with Swiss meringue or French buttercream all their lives. We were invited to a party for a little girl in my 4 year old's nursery class at church, and the mom served box cake cupcakes topped with powdered sugar crisco (Wilton class) frosting. My kids took one bite of the cupcakes and then told me they were gross and refused to eat more. Since twinkies are back on the shelves, I bought a box and brought it home yesterday. I gave one to each of my kids. They asked, "What is it?" and then tried them. They hated them! I hadn't had one in years - they were gross! Weird texture, somehow dry and gooey at the same time, and the filling was sticky gooey with no actual flavor, just sweet. Blech! An eye opening test is to bake a good scratch recipe side by side with a box mix and taste them together, really noticing thr texture and flavor differences.

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