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Do I avoid the "do you use a mix" question??

post #1 of 246
Thread Starter 
I know it sounds funny because people love my cake, I just feel like I'm less of a baker if I use a mix and I'm scared someone will walk in my shop and see a box mix!!! icon_confused.gif Am I making any sense??

My cake shop is just an open kitchen that is decorated nicely (very small, but it works). I have a granite top island and beautiful stools for consultations. I did my best to make this small 16x16 space workable. It's free space - so I did what I could! Anyway....my point is that I bake right where people can see and I'm constantly worried someone will see that red and yellow box mix and say "HEY! I paid $270 for a wedding cake that was Betty Crocker??" I know darn well the money is for the talent and the product....but still.

I'm so stupid too because when I go to Walmart or something to buy some mixes, I pray I don't see anyone I know icon_lol.gificon_lol.gif

I know that restaurants use many things that are pre-made/pre-mixed, so why the stigma around the baking from scratch thing???

I just can't seem to find a scratch vanilla that I like.
LL
If it's such a piece of cake, how come it's not easy???
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If it's such a piece of cake, how come it's not easy???
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post #2 of 246
Thread Starter 
I meant to say why the stigma around baking from a mix.....duh, my mind wasn't communicating to my fingers!!
If it's such a piece of cake, how come it's not easy???
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If it's such a piece of cake, how come it's not easy???
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post #3 of 246
You have a very cute set-up!

I felt the same way and it bothered me so much that I switched to scratch. I don't know what else to tell you other than get over it or switch. LOL! icon_smile.gif Or weigh out what one mix weighs and dump a bunch of mixes into a different container and weigh out what you need when you bake.
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #4 of 246
Thread Starter 
I want to switch...although my WASC cake I'd never switch icon_lol.gif I love that thing!!

The thing is too is that I'm in a little, lets say.....artsy, fartsy area and they're all about the scratch thing, I'm just not getting the great results from scratch that I'd like.

You're right! I guess I just need to keep looking for better recipes - or get over it! The weighing out thing might work.....
If it's such a piece of cake, how come it's not easy???
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If it's such a piece of cake, how come it's not easy???
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post #5 of 246
Thread Starter 
Thanks!! I love my little shop. I want to switch...although my WASC cake I'd never switch icon_lol.gif I love that thing!!

The thing is too is that I'm in a little, lets say.....artsy, fartsy area and they're all about the scratch thing, I'm just not getting the great results from scratch that I'd like.

You're right! I guess I just need to keep looking for better recipes - or get over it! The weighing out thing might work.....
If it's such a piece of cake, how come it's not easy???
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If it's such a piece of cake, how come it's not easy???
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post #6 of 246
If you want to try some recipes...I love the recipe on here from the Mermaid Bakery (she is a CC member) and it's called Vanilla Butter Cake from the Mermaid Bakery or something like that.
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #7 of 246
OMG I feel your pain. I catch myself trying to HIDE the boxes of mix when I buy them. I try to make special trips to the store for them early or late so no one I know will see me!!

Im a closet mix baker!

Cris

 

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Cris

 

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post #8 of 246
Thread Starter 
Really??? Thanks so much. I wish that there were a section on here in the recipes section that you can have reviews of the recipe and not just rate it.

I learn so much on allrecipes that way....

Thanks so much for the recommendation, I'll def. try that this weekend!! icon_wink.gif
If it's such a piece of cake, how come it's not easy???
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If it's such a piece of cake, how come it's not easy???
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post #9 of 246
I feel the same way! I'm almost ashamed that I use doctored recipes! icon_redface.gif Allthough I do have a handful from scratch. I don't tell people I bake from a mix or from scratch...I just say that I don't give any of my baking secrets/tips away and mention that as long as I deliver a tasty cake, that's what matters most to me. icon_smile.gif
post #10 of 246
your shop is lovely. small ,functional but very tastefully decorated.
post #11 of 246
I agree! I will never give up my WASC cake!!!

Cute, cute shop!!!!

Lu
Don't tell your God how big your problems are--
Tell your problems how big your God is!!!
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Don't tell your God how big your problems are--
Tell your problems how big your God is!!!
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post #12 of 246
When people ask if my cakes are scratch I just say "I do use a box mix that way I can put all my efforts into decorating and my icing is homemade " icon_smile.gif and I have never had anyone look down their nose because I use a box mix .In fact it is usually them who chime in and say "box mixes are so good these days" Don't sweat it .
post #13 of 246
Thread Starter 
thanks so much!! I was so nervous about making a shop that was cute and functional!!

HA! Closet mix baker! icon_lol.gificon_lol.gif That is SO me!! I totally try to hide my mixes too! I feel so much better to know I'm not alone.
If it's such a piece of cake, how come it's not easy???
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If it's such a piece of cake, how come it's not easy???
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post #14 of 246
I have heard that if you bake from scratch, your expenses are going to go up. Don't know for sure, I don't have a business of this. But, if you think about how much time you'll be spending measuring all the ingredients, you definitely will make less money per hour if you go scratch way. Why don't you take out the card board box of the cake mix and put the plastic cover in a ziploc bag and mark it with it some code and dump it in a big container. That way noone will see the cake mix box, just premeasured mix. If someone does ask you a question, you can say that you measure flour baking soda, baking powder and that kind of ingredients before hand per batch to save time.

Just my opinion I have nothing against either way. I do both depending on how much time I've on my hand.
Champa.
You can download the cupcake recipes from
http://docs.google.com/Doc?id=dtxcrsv_94f2877ghh
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Champa.
You can download the cupcake recipes from
http://docs.google.com/Doc?id=dtxcrsv_94f2877ghh
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post #15 of 246
How about this...get rid of all the boxes. Keep one if you need it for measure reference. Write in sharpie on the bag or on a label the flavor of the mix before you even leave the store parking lot. You could have some labels already made up in the car and ready. Put all of those red and yellow boxes in your trunk for clean disposal later, once you are away from your shop. This way there is no bright colored boxes to catch the eye of your clients. There will still be bags, but that's not nearly as noticeable. Darn, I'm sneaky... icon_evil.gif

I know it's not much help, but I think that's what I would do if I were trying to avoid the mix question...and if I had a shop I would avoid it too, sister. icon_wink.gif I also use mix most of the time...extended of course.

After you go through all this extra trouble for awhile, you may not care anymore about the issue. That could be a good thing too.
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