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feeling a little guilty

post #1 of 32
Thread Starter 
I was wondering how many of you guys out there use cake mixes? It can be hard to find a "from scratch" recipe that is as moist. Then there is the problem with time. Scratch cakes take longer. Point is I feel quilty when I use a box mix and was wondering if I was the only one. One more thing, If you do use the mix do your customer notice?


Thanks
Crablegs
post #2 of 32
More of us than you can imagine use mixes! I tried a scratch recipe once; I tried adding pudding-and-an-egg and my official tasters rejected them big time! So do my customers notice? Yep! They notice when I try to do something OTHER THAN a mix!

As another CC'er said: It's worked for me for 25 years ..... I see no need to change it now.

(I will never understand why it's considered "cheating" to use a cake mix. As was mentioned on here once, a cake mix is just a container of pre-measured dry ingredients.)
post #3 of 32
I use box mix all the time and just doctor them up. I always get asked because no one believes its from a box. Hey, we need our preservatives! icon_lol.gif
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Proud to announce I won 2nd place in the Professional Wedding Cake Division at the National Capital Area Cake Show!

www.cakesbyz.com
Facebook - https://www.facebook.com/pages/Cakes-by-Z/160361536771?ref=ts
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post #4 of 32
Thread Starter 
I guess it's that down south home cooking thing that's got me feeling that way. Funny thing is I like the taste of a doctored mix better.
post #5 of 32
I use mixes as well. I've had scratch a few times and haven't found the taste to be worth the extra time...but maybe it's been the wrong recipe for me. The one thing that I've discovered that sort of meets in the middle (at least for me) is the Cake mix doctor recipes. I had read about it several times on here and had no ideas what it was...so I went to the library and checked the book out. Lots of great recipes with new and different flavors (other than the basic mixes)...these recipes are nice because you add a few basic ingredients to a cake mix to give it a new twist. I made the triple decker strawberry cake for work and I had a regular yellow and chocolate mix along with it (in my pencil cake in my photos) and I heard a ton of compliments on the strawberry...so a small amount of effort by doctoring the mixes really impressed that crowd.
Don't feel guilty, some people never get to make cakes!
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post #6 of 32
What's to feel guilty about? I'll never understand this burning question. I use only mixes, although I almost always enhance them, and I have never had a customer ask whether it was scratch or a mix. I have never had anything but wonderful reviews. I say "If it ain't broke don't try to fix it."
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #7 of 32
i am a doctorer too lol i have made scratch cakes before but they just don't seem to work for me that often.
post #8 of 32
I feel like that too about using cake mixes, that perhaps I'm not as much of a decorator.

I use cake mixes because I don't have the time to make cakes from scratch and the part the I enjoy the most in the process is the decorating of the cake, so I'd rather concentrate my efforts on that.

Also, using the boxed cake mixes seem more economical. I've seen the enhanced recipe, but have not tried it yet. Even that recipe does up the cost.

I'm going to try an enhanced cake mix recipe and see if I like the results,
but I've perfectly happy using the boxed cake mixes and I like the taste of them, especially Pillsbury!
post #9 of 32
People always say to me, "your cakes taste so good, can I have your recipe?" and I always say, "I use a mix." And they say "Which brand?" And I say " Whatever is on sale!"
I have great results with box mixes. The only ones I do not use are the generic brands. Pilssbury, DH, and Betty Crocker have always worked great for me! Don't feel guilty....
post #10 of 32
Can anyone explain to me waht is doctoring a cake??. I always read about it and don't know what it is . Thanks.
post #11 of 32
I also use boxed mixes and doctor them up a tad. I agree 100% that it's all of your dry ingrediants pre-measured thumbs_up.gif I also read that people's tastes now-a-days are used to the moist cakes from a mix as opposed to scratch recipes that seem to be more dense and dry hat1.gif I also read that most people can't get there hands on the top notch ingrediants that a 5 star restaurant can!! I'm not doggin' scratch recipes in anyway...maybe once my boys are older and in school, I'll have more time to put into making my cakes from scratch!
post #12 of 32
Quote:
Originally Posted by gimme

..... I also read that most people can't get there hands on the top notch ingrediants that a 5 star restaurant can!!



With no intent of hi-jacking the thread ...... I absolutely believe that! I have said for years that if the average housewife had access to the food supplies, the cooking utensils and even the cleaning supplies & equipment that I, as a caterer, do, then every woman in American would LUV cleaning house! Good lord, even mopping is almost (almost!) fun with a commercial mop and mop bucket! When I have to use a food item that I had to buy from the (shudder!) grocery store, it makes me crazy!!!

The first time I was exposed to this reality was when I was getting divorced and moving my 2 kids into this small apt with a filthy bathroom. A friend owned a shop and gave me a commercial toilet bowl cleaner that turned the black bowl a pure white! It ticked me off that I am not permitted to buy something like this that would clean my bathroom that well for my family, but have to "settle" for the crippy-crap products on the grocer's shelf!

If we were all "allowed" to buy the things that made our lives easier!
post #13 of 32
Indydebi...you're my hero!!! icon_lol.gif
post #14 of 32
I use mix and add nothing but what the box says and people love my cakes, I had a home ec teacher tell me she has no idea what I do to a mix but that my cakes are wonderful.

As a teen I worked in a small summer bakery that sold mostly donuts and bread, they did offer basic sheets still in the pan and a couple sizes of rounds. The baker was really proud of his from scratch donuts and bread, he made his own custards and icing, etc but said that the cake mix people spend so much time making a good tasting mix that he couldn't do any better than that if as good so he used mix.
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"If we are going to teach 'creation science' as an alternative to evolution, then we should also teach the stork theory as an alternative to biological reproduction." - Judith Hayes
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post #15 of 32
I used to feel the same way. I have come to the conclusion that using a mix is simply a shortcut. Rather than taking the time to find the ingredients and measure everything I can skip a few steps and use something premeasured, throw in a few of my own things and its done.
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