My recipe vs "box cake"....how to explain

Baking By steffb Updated 21 Jan 2014 , 12:11pm by costumeczar

steffb Posted 20 Jan 2014 , 9:40pm
post #1 of 17

So, I recently made a cake for a customer who was happy with the cake but told me my white cake was dense and not "soft like the box kind".

 

Other than being a from scratch cake, how do I explain the difference?  My white cake is a butter/sugar base with egg white meringue folded in.

 

Any suggestions would be helpful!.

 

Thanks,

Steffb

16 replies
steffb Posted 20 Jan 2014 , 10:05pm
post #3 of 17

That is the only thing I can think is because it is scratch.  The customer has had my cakes before so she didn't require a tasting, which I typically do at least for wedding cakes.   

 

Thank you for your response!

MBalaska Posted 20 Jan 2014 , 10:14pm
post #4 of 17

As the person has eaten your cake before, then her comment is illogical at best.  Who Knows, right??

as you wish Posted 20 Jan 2014 , 10:27pm
post #5 of 17

ACustomer - "Your cake is different than what I am used to; it isn't soft like a box mix." You - "Thank you!"

(That's what I would say! ;) )

AZCouture Posted 20 Jan 2014 , 10:39pm
post #6 of 17

AYep, say thanks! She just had real cake...omg the horror!

Nadiaa Posted 20 Jan 2014 , 10:43pm
post #7 of 17

Lol! People who have only ever eaten box mix are often a bit thrown when they taste a 'real' cake. But once they get over the initial texture shock, in my experience they much prefer the taste of a cake made from scratch. 

But yeah, if she's had your cake before, that's a weird thing to say. 

costumeczar Posted 20 Jan 2014 , 10:43pm
post #8 of 17

Just tell her that butter cakes are denser than boxed mixes, because they don't have the chemical softeners in them. Then lower your voice and say "Did you know that they put the same thing in mixes that they use in laxatives? It keeps EVERYTHING soft!" (And it's true)

Nadiaa Posted 20 Jan 2014 , 10:44pm
post #9 of 17

OMG costumeczar!!! Ewwwww!!! I did not know that, how gross!

Nadiaa Posted 20 Jan 2014 , 11:11pm
post #11 of 17

It does taste nasty. My kids flip out on box mix, I always dread when they go to birthday parties because they're guaranteed to come home all loopy on numbers and chemicals. I find it soothing to bake from scratch, I love watching ordinary ingredients come out as something that looks and tastes wonderful. But yeah, I can see why you wouldn't want to waste good cake on a demo :)

costumeczar Posted 21 Jan 2014 , 1:45am
post #12 of 17

A

Original message sent by Nadiaa

It does taste nasty. My kids flip out on box mix, I always dread when they go to birthday parties because they're guaranteed to come home all loopy on numbers and chemicals. I find it soothing to bake from scratch, I love watching ordinary ingredients come out as something that looks and tastes wonderful. But yeah, I can see why you wouldn't want to waste good cake on a demo :)

I'm doing a puzzle cake, which i haven't done for a while, so i wanted to do a run through, and it's a good thing i did. I ended up doing a couple and throwing them out, but since they were made from cake mix i didn't care.:)

Nadiaa Posted 21 Jan 2014 , 1:50am
post #13 of 17

Is a puzzle cake one of those cakes you cut into and the layers inside go in different directions but fit together like a puzzle? 

costumeczar Posted 21 Jan 2014 , 2:25am
post #15 of 17

A

Original message sent by Nadiaa

Is a puzzle cake one of those cakes you cut into and the layers inside go in different directions but fit together like a puzzle? 

Yes, you basically cut a cone out then reinsert it on the other side after pressing the cake down to invert the hole the cone came from. I had to figure out how tall to make the tier so it took a few practice runs.

The chocolate mix was horrible but the vanilla was no better...very artificial, blaergh.

Nadiaa Posted 21 Jan 2014 , 5:13am
post #16 of 17

I'm having trouble picturing that, I'll have to have a bit of a google :) All I can picture is smashed cake, for the inverting bit. Lol! I'm sure it looks amazing. 

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