Het everyone, 

  Not looking to start any major controversy here just been very curious. What is eveyone's opinion of using cake mixes versus making things from scratch? For flavor, for business, for decorating, anything you want to talk about. Thanks much guys!

In my limited experience (I am just a hobby caker), most people seem to prefer doctored cake mix cakes iced with American buttercream, but when I bake for European immigrants (family and family friends) they prefer scratch made cakes with Swiss meringue buttercream. I think growing up in North America while eating grocery store cakes influences the average person's palate differently than growing up in a village in eastern Europe. I'm not saying one is better than the other (I will eat any and all cake!) but there is a definite difference in preference and I like to please whoever I'm baking for so I do both.

 http://www.cakecentral.com/forum/t/782851/let-the-debate-begin-scratch-vs-doctored-mix#post_7574211

http://www.cakecentral.com/forum/t/54232/from-scratch-vs-cake-mix#post_516353

Have a look here...

Actually this tends to be a heated topic here... and an over discussed one...

Have a look at the following CC links to see...

http://www.cakecentral.com/forum/t/701870/from-scratch-or-box-mix

http://www.cakecentral.com/forum/t/761922/no-one-yet-knows-the-difference-between-store-box-mix-and-scratch-cakes-why-bother

http://www.cakecentral.com/forum/t/582807/do-you-use-cake-mix-or-make-cakes-from-scratch

http://www.cakecentral.com/forum/t/822149/cake-mix-vs-scratch-baking

There are many other threads as well...

     @julia1812  

You posted while I posted... with different links... cool.. 

Lol...beat you by one minute 

But yes...there are plenty of threads with this topic

purely an individual decision just like if you're going to refrigerate your fondanted cakes or not, boxers or briefs, cat/dog or both -- just whatever works for you

Coke or Pepsi, McDonalds or Burger King, Home cooking or restaurant take out, Buttercream or Fondant,  It's all Good to someone.

I prefer scratch, but I grew up on mostly boxed. It doesn't take very long to make a scratch, but if you prefer boxed that's cool to.

If your customers are happy with the cake, and you are happy with the way it bakes up, use whatever means you prefer.  I baked from mixes for many years before transitioning to scratch baking.  For me, I just couldn't ever get the flavor I wanted, so I tried a couple scratch recipes and was hooked.  I've eaten wonderful box mix cakes...I've eaten lousy scratch baked cakes, and vice versa....as long as your customers keep coming back, it's working for you!

I don't sell cakes so most of my experience comes from my family.  My family prefer scratch cakes with SMBC or ganache. That is what they are used to.  Some people do prefer the cakes from a mix with ABC.  They like the fact that the cakes are less dense and the frosting sweeter.  Everyone's taste is different.  It's a matter of knowing what your customer's prefer.

In my experience... its all about the icing. As long as the icing tastes great and the cake is fresh... most people don't know the difference.

what she said ^^^^ abso.lutely