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Do I avoid the "do you use a mix" question?? - Page 2

post #16 of 246
Try to stop the guilt. You know, I used to stress myself out SO MUCH about "scratch" cakes. I even made sure that for every box mix, I would have a scratch recipe, and if I didn't, I didn't offer that flavor. Guess what I do now?...BOX!!! I use box now for orders. After talking with SEVERAL people over this matter, I resolved myself to enjoy the convenience and consistency that comes with a box. Yes, most bakeries, restaurants, places of the sort use mix.
I've said several times on here before...it's the icing that can make/break a cake for the most part. And I agree with Indydebi when she told me before that people who will say "I can tell a box a mile away" don't even come close to a foot! They don't know dit!
I went to box because that's mainly what people know. With scratch cakes there are so many different textures that I got sick of getting different responses (some good, some not so good) all because of people's palates.
Since I have gone back to box (minus some standard fool-proof scratch that I won't give up because they are too damn easy and I get rave reviews for those) I have gotten nothing but good reviews. I look at them like, the cake ain't nothing different than what you've had before...but you know what is...my bomb-a** buttercream!

Girl, don't stress...at the most, try to get some cabinet space or a special container for those boxes so people don't see and keep it pushing.
post #17 of 246
I always use cake mixes, so whenever someone asks me how I make my cakes taste so good, I always state that I start with a basic recipe and add additional ingredients to develope the flavor or texture they are wanting. This advise was given to me by my Wilton instructor who was a wedding cake specialist and used nothing but mixes.
post #18 of 246
First of all, I love your kitchen!!

My sister works for a local restaurant on Saturdays (worked there full-time while in school and just couldn't give it up all together!) that claims to be "all fresh and homemade and from scratch." Every time the newspaper does an article on her it talks about the "love" she bakes into her scratch desserts and the huge amount of time she puts into her fresh homemade soups, etc., etc., etc. I've had brides tell me that when she gives them a price for catering, she always explains that she is much higher than everyone else in town because everything is made with the finest ingredients, blah, blah, blah...Needless to say, everything is from a box or frozen.

Her system for not seeing the boxes, etc., is to remove them from the boxes and put them in bins to keep everything separate. There is a big bin of white cakes mixes, a bin of chocolate, etc. My sis has spent many a morning taking bags out of Duncan Heins boxes and quickly destroying the evidence!
Chicken noodle soup, chicken noodle soup, chicken noodle soup with a soda on the side!!!
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Chicken noodle soup, chicken noodle soup, chicken noodle soup with a soda on the side!!!
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post #19 of 246
I am a scratch only baker because it's my preference! There is NOTHING wrong with using box cake mix girl!!!!!!! Please....I WISH I could make one taste good to me but I can't. I make scratch, my clients LOVE it...And a nother thing i KNOW for a fact is that there are TONS of professional establishments that use BOX mixes for tons of things (even Pancakes, waffles etc)! These are all things I do from scratch but if box mixes make your life easier or if it's just what you prefer, I don't think your clients will care honestly. Just produce a good, quality product and tell them it's HOME MADE and you really shouldn't have a problem! No guilt with this one, you are doing NOTHING wrong!!!
Be the change you want to see in the world!!!

To the world you might be one person, but to one person you mean the world.

Baking is life's true Joy!
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Be the change you want to see in the world!!!

To the world you might be one person, but to one person you mean the world.

Baking is life's true Joy!
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post #20 of 246
I love the idea of just getting rid of the box/evidence icon_cool.gif . I always worry that someone is going to go into my pantry and see the boxes...I use the large quantity recipes that uses boxed mix in it for both my buttercakes and plain chocolate, and I get great reviews on them. So I'll be empying those boxes... icon_rolleyes.gif Thaks for the idea I can't believe I didn't think about it before instead of worrying.
By the way, I love your set up. It is compact, pretty, and functional!
"Worry looks around, Sorry looks back, Faith looks Up". Don't know who wrote this but it reminds me Who is in control
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"Worry looks around, Sorry looks back, Faith looks Up". Don't know who wrote this but it reminds me Who is in control
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post #21 of 246
Forgot to say...cute shop!
And if wording is your thing, I learned this from some cake friends...instead of saying "baked from scratch", people say "baked fresh".
I even had someone tell me that baking with mix is still "scratch" because you have to ADD ingredients to produce the product. It's not like you get a ready-baked cake and then decorate it. No, there is even work in putting together a box! You see how it's easy to twist and turn wording and definitions? You will drive yourself crazy!
Bottom line, if mix works for you, then keep MIXing it up! thumbs_up.gif
post #22 of 246
I met a lady once who knew Duncan Hines. Apparently he was a real dude, who knew? And later on I wished I had asked her how the stigma about cake mixes began? It is the oddest thing on the planet!

Truth to tell, bad scratch cakes far and away suck worse than a cake mix ever could. If there's a metallic taste it's from the pan or from the baking powder. Lots of scratch cakes have baking powder. So something happened in advertising or some tipping point somewhere back 50 years ago to equate cake mixes and more importantly cake mix users with dog poo. Partakers of scratch cake are poor unfortunate souls don't know no better.

Let me hasten to say I do both scratch and mix--

But this subject totally fascinates me.

Idea for you with the cute cute shop. At home or in the car take the cake mixes out of the boxes and place all the bags into large plastic containers and mark them so you know what you have.

I don't know why but that stigma is there. If you're so open like that I'd totally protect my business. Whosoever can huff and puff and try and blow my house down opining that I might not be honest or something with keeping them under wraps but that's ok with me. You have my permission to show all your clients all your cake mix boxes.

They're called pre-measured ingredients.
one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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post #23 of 246
I am also a extended box baker except for my chocolate cake and everyone loves them. I agree with everyone I would pre-measure or leave it in the bag...which ever works best for you..then put in a big bin.

I think the bc is the main key....don't get me wrong the cake has to be good but I think it is the bc that gets em.

I feel bad because I don't have an extended recipe for my lemon cake that everyone LOVES...I just use a box...kinda feel guilty icon_redface.gif , but on the other hand should I switch if everyone loves it?

Cute kitchen by way! thumbs_up.gif
post #24 of 246
I too think your shop is great. So far as the cakes... if i used box mixes... i would not attempt to hide that fact.. nor would i volunteer that thats what im doing. Most brides or anyone paying $400.00 would be dissapointed to find out that their cake came from a box. Thats pretty much a fact. I dont use box mixes or anything premade but if I did i wouldnt be dishonest about it i would just explain the reasons why.. consistency etc. If you feel convicted about it... there are many scratch recipies on cc that are fantastic. Just practice practice you'll get it.
post #25 of 246
I believe this is where indydebi would chime in and say " It's home-made." icon_smile.gif Who cares if it's a box? YOU made it........in YOUR home. That makes it homemade. icon_smile.gif Next time someone says, do you use box mixes? Say - I make everything homemade!
~Stacy
My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished 2 bags of M&M's and a chocolate cake. I feel better already. *Dave Barry
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~Stacy
My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished 2 bags of M&M's and a chocolate cake. I feel better already. *Dave Barry
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post #26 of 246
If someone asks, tell them that to save time and expense you buy your âdry ingredientsâ pre-measured and boxed.

Check out the ingredients label on a box of white cake mix. There is nothing in that sucker beside flour, sugar, baking power, salt, preservatives, and a little bit of flavoring. Ta-da, âdry ingredientsâ (not cake mix) by Betty Crocker.
post #27 of 246
I bake from scratch.. and I'd never look down on someone for using mixes. I bake from scratch because I love to do it. But if scratch baking ain't your love.. don't sweat it. If anyone asks tell them your cakes are homemade with love.. because they are.
post #28 of 246
I am one of two professional bakers at my kids school(which is small). We both provide cakes very often for events and I cannot tell you how many times I have been approached and told that my cakes taste SO much better than hers! My cake is usually gone before hers and the main difference in our cakes is she uses all scratch where I use a box. We both use Italian Meringue buttercream for icing. I really believe that the majority of people like box cakes. Some will think they like scratch better but when put to the test box has won every time. I used to feel not right about using box mixes but almost every place I know of around Milwaukee uses them! If people like the taste and the decorations and pay the price you ask, who cares! If you really have problems then go to scratch recipes or do both and let people choose for themselves. I think you'll see quickly most folks are accustom to those little boxes som many of us depend on!
EatMoreCake!
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EatMoreCake!
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post #29 of 246
Quote:
Originally Posted by k8memphis

I met a lady once who knew Duncan Hines. Apparently he was a real dude, who knew?



I don't know why but that line cracked me up! icon_lol.gif

I also bake from scratch because I love to, baking was first for me before decorating. I don't find it that much more expensive, depends on the recipe but even still, I love to do it.

Just love what you do! Don't stress or worry over it, you don't want stress in your cakes, just the love!
post #30 of 246
Quote:
Originally Posted by fishinglady

I always use cake mixes, so whenever someone asks me how I make my cakes taste so good, I always state that I start with a basic recipe and add additional ingredients to develope the flavor or texture they are wanting. This advise was given to me by my Wilton instructor who was a wedding cake specialist and used nothing but mixes.



Really?! What was your instructor's name? icon_biggrin.gif

~ Sherri
~ Sherri
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~ Sherri
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