Cakemix Or Scratched Recipes In Shops?

Baking By sweet_cravings Updated 9 May 2014 , 5:45pm by sweet_cravings

sweet_cravings Posted 30 Apr 2014 , 10:00pm
post #1 of 12

Just wondering if cake/cupcake shops, they use cake mixes or do they make it with scratched recipes?

11 replies
AZCouture Posted 30 Apr 2014 , 10:12pm
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AMost likely mixes, [B]unless[/B] they make it a point to describe their ingredients or something that insinuates scratch baking.

MBalaska Posted 30 Apr 2014 , 10:34pm
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The cake mix companies are selling those 50 lb bags of mix to somebody with an awfully big mixer making an awful lot of cake.

-K8memphis Posted 30 Apr 2014 , 10:53pm
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we have a new *whole foods* here-- and i forgot to check out the bakery yesterday what was i thinking--but it was advertised as a scratch bakery--i know why i missed it though the place is laid out hodge podge like a casino--you could wander for days and not see it all--

 

i mean at *fresh market* i've never seen them advertise that they are scratch--they bake off frozen doughs and batters and stuff--so i guess that's not considered scratch? -- panera bread is scratch bread i think--

 

i don't hardly ever see scratch baking advertised unless it's you all on here

cakegrandma Posted 1 May 2014 , 12:08am
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We have an extremely old (business wise) and popular bakery here.  It used to be downtown and everyone ordered their cakes for all sorts of celebrations.  I always thought they were scratch cakes but I saw in American Cake Decorating magazine that they used the big bags of mix.  I was so shocked!!! 8O8-O They tasted amazing and I do not know what they do to the mix but they sure are great tasting. ;-D I don't know what other places do but as long as they taste great, I think you do what you do to keep your business.  It is everyone's decision as to what is right for them.

LoveonCloudCupcake Posted 1 May 2014 , 12:12am
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AIt's a personal preference. Many places use bagged mixes. A lady from France that does wedding cakes in my hometown is a scratch only baker & it shows through texture, taste and look. She's been in many wedding catalogues as one of the most renowned bakers in the state

momo4s Posted 7 May 2014 , 2:40pm
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AMy mother-in-law is a cake decorator at a local grocery store. She said the difference is that whole foods and other "scratch" bakeries make their cake in the store, but where she works they send out an order each week for what they need, then the factory that makes the cakes for the stores makes them there, freezes them, then ships to the store. Its still made from scratch at the factory, just frozen before the store gets it. Not sure if thats the same everywhere though.....

howsweet Posted 7 May 2014 , 3:04pm
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Whole foods must be baking some stuff in the store, but since they supply coffee shops city wide, that seems inefficient to bake everything. It seems more likely that they have a plant.

Quote:
Originally Posted by AZCouture 

Most likely mixes, unless they make it a point to describe their ingredients or something that insinuates scratch baking.

Exactly. And many, many people have never had scratch cake unless their mother made it. My vanilla and other cakes are scratch, but I still offer WASC (the white almond flavor) because people love the heck out of that stuff. 

 

And also my red velvet comes in a 50 lb bag. There is something in that red velvet mix that makes you want to eat it. It's the only cake I make that I can't resist snacking on. It's so weird - I just want to keep cramming it in my mouth. I spoke with a guy at the lab where it was developed he wouldn't say, but they are extremely proud of it. I think it must be one of those foods engineered to make you take another bite.

 

It's also what most people expect to taste when they order red velvet.  I know some are purists about the necessity of scratch cake, but when something has that much food coloring in it, I have trouble caring too much about what else is in it .

MimiFix Posted 7 May 2014 , 3:14pm
post #9 of 12
Quote:
Originally Posted by MBalaska 
 

The cake mix companies are selling those 50 lb bags of mix to somebody with an awfully big mixer making an awful lot of cake.

Larger bakeries will dump a 50# bag into the mixer. Small bakeries and even home-based bakers purchase these bags but use the "recipe" on the bag to know how much batter to mix..

MimiFix Posted 7 May 2014 , 3:24pm
post #10 of 12
Quote:
Originally Posted by -K8memphis 
 

panera bread is scratch bread i think--

 

I like Panera for the ambience and their beautiful bakery displays. But I don't care for their breads. Or their "bagels" which are really only rolls with a hole in the middle.

 

Panera has regional factories that produce the bread dough. I once saw their help wanted ad, just before a Panera near me was opening. It stated "real bakers only, need apply." I was curious and called to ask what this meant. They needed a real baker who could bake off the frozen dough.  

howsweet Posted 7 May 2014 , 3:28pm
post #11 of 12
Quote:
Originally Posted by MimiFix 
 

 

I like Panera for the ambience and their beautiful bakery displays. But I don't care for their breads. Or their "bagels" which are really only rolls with a hole in the middle.

 

Panera has regional factories that produce the bread dough. I once saw their help wanted ad, just before a Panera near me was opening. It stated "real bakers only, need apply." I was curious and called to ask what this meant. They needed a real baker who could bake off the frozen dough.  


Just like the grocery store. During my brief stint as a grocery store decorator, it amazed me how people thought we made all that stuff from scratch. They had a large table top Hobart mixer that they insisted on keeping on my work table. I guess it was to make it look it was being used for something.

 

Have you ever tasted their soup? It's just like that stuff that Sysco sells.

sweet_cravings Posted 9 May 2014 , 5:45pm
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Thanks all for all your thoughts... Appreciated.. :)

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