Customers or friends & family?Â
Only my mom, who lives in another state.
My recipes aren't technically my own (I have adjusted some here and there, others I use straight up), but I am not willing to tell people what I use.
I bake from scratch and I do tell everyone that. Â If I used mixes, I would only divulge if a customer asked.Â
Because of our cottage laws in FLÂ I am legally required to put ingredient labels on every packaged product I sell. Aside from that, the only thing I divulge to my clients is that all my products are made from scratch including dough,Â icings, and most decorations.Â Â
People frequently ask me how I achieve a certain effect on a cookie or cake pop and I am happy to tell them how I do it. I figure if they think they can do the same thing I do, they can go ahead and try. Gawd knows it took me a loonggg time to perfect my skills and they'll find out soon enough it's not as easy as I make it look! :)Â
AIn the uk ingredients have to be divulged to sell to the public because of allergies religious specs etc. The higher end bakers usually use organic produce and are proud to showcase luxury ingredients.
AI have been known to share a recipe with good clients. I've given elements of my recipes to other bakers..typically just giving the recipe doesn't make a difference. It still takes accurate timing. The only thing I will not do is give my icing recipe.
Absolutely not. At least not recipes.
I tell people that I bake from scratch, and will provide a list of ingredients if asked, but never my recipes.
Do you tell anyone your recipes?
NO....with the exception of the Butter Pound Cake recipe that I altered from the old Betty Crocker cook book and have shared with Cake Central bakers in this forum.Â
and/or if you use cake mixes?
YES... If I use a cake mix IÂ say so, and am constantly asked how I get the taste and texture so much better than they can at home.Â I have a better mixer, tools, use additional quality extracts, bake correctly, haveÂ proper pans, cooling racks, more practice, don't overbake, and actually have an interest in the science of baking and explaining even one single of theseÂ points to anyone is like talking to a brick wall.