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Do I avoid the "do you use a mix" question?? - Page 17

post #241 of 246
Quote:
Originally Posted by littlecake

"donning my flame retardant underwear"....

when i was gonna add frappacino type drinks to my shop, many of the formulas had guar gum and xanthan gum in them.

not wanting to kill my customers....so they'd come back and buy more stuff....i looked these things up.

guar gum is made from guar beans

and if i remember right....xanthan gum was made by a fermenting process ...made with basically sugar.

someone smarter than me prolly knows more about this...but that made it less scarey to me.



Not smarter, just quoting for the book âHow Baking Works" by Paula Figoni.

Guar gum is from the beans of the plant Cyamopsis tetragonoloba that grows in India and Pakistan. Guar gum is used as a thickener in a broad range of products, including cream cheese and sour cream. It is also used in frozen foods, such as ice cream and frozen pasteurized egg whites, to prevent ice crystal growth and freezer damage.

Xanthan gum is produced when the microorganism Xanthomonas campestris undergoes fermentation. Xanthan gum thickens without feeling thick and heavy, so it is commonly used in salad dressing to keep ingredients suspended.


"How Baking Works" is a great book if you want to learn how each ingredient affects the process.
post #242 of 246
Quote:
Originally Posted by indydebi

Potential client: âDo you bake from scratch?â
Debi: âYou couldnât afford me if I baked from scratch.â

Iâve told them âI use the same premeasured mixes used by most bakeries and food establishments in town.â

I just can NOT understand why people feel guilty about using mixes. Ever shop in GFS? See those big 5-lb boxes of cake mix? You think theyâre selling those to housewives? Heck no! They are selling them to bakeries and restaurants and any other business who wants to make a cake!

Ever eat at Applebeeâs, Olive Garden, or any other restaurant? You think they make all of that from scratch? Heck no!!! Have you noticed all the new âsmaller portionâ meals that are being offered now? You think everyone came up with the same ânewâ idea at the same time? Heck no!! GFS revealed those products at their food show a few months ago! So all of those places are ordering those frozen-not-made-from-scratch items for sale in their restaurant.

Most of the natâl hamburger chains donât even fry their hamburgers on site anymore ⦠they arrive at the restaurant already cooked. And youâre feeling âguiltyâ about using a mix?????

Quote:
Originally Posted by k8memphis

I wished I had asked her how the stigma about cake mixes began? It is the oddest thing on the planet!.


Because back in the pioneer days, a woman was MEASURED on her culinary skills. A woman who couldnât make a pie crust just wouldnât be able to âketch a MAN!â A woman who was GOOD at this stuff was considered the Queen of the Ball, uh, kitchen. As the ânew and improvedâ models came in, it somewhat threatened the âstatusâ of the local women who were the champion pie crust makers â¦. Because now EVERYONE could make a good pie crust and they were no longer Queen of the Ball. How did they fight this threat to their self-perceived status? By making snotty little comments such as, âOh, she baked that from a MIX!â

Quote:
Originally Posted by milissasmom

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)!


I particularly liked one Food Channel show where they were in some mom-n-pop diner, and the owners were bragging on how they made everything from scratch! â¦.. as they stood in front of a shelving unit with a couple boxes of Aunt Jemima pancake mix sitting on it!!

Quote:
Originally Posted by johnson6ofus

I have ZERO guilt for boxes--- those companies do NOTHING but perfect their "pre-measured" ingredients- and I take advantage of it! â¦..I don't grind my own cinnamon, grow my own strawberries, or churn my own butter--- but I use boxes, and I consider myself a scratch baker. icon_smile.gif Just how far do you need to go, to be "scratch"? I don't use the "side of the box" added ingredients, and THAT makes it MINE. icon_smile.gif))


When I get a bride who asks âDo you use fresh or frozen?â (regarding catering), I respond with âI donât grow my own corn or kill my own chicken, so what are you looking for?â



AMEN!!!! I just did a cake for a party that I actually went to this past weekend and this question came up (after they devoured their first half of cake, they were able to mumble it out as they continued to shove their faces with it). I operate by the Ohio Cottage Foods laws and it's required for me to put the ingredients on my labels and I DO put "pre-measured commercial base" as my first ingredient with their ingredients in paranthasis after it. I have no problem telling people I use box mix, as I know my cakes taste different than their box mix cakes do. The funny thing about the question this time was that the hostess of the party chimed right in and said "who cares ....it tastes great, looks great and I didn't have to do it!" Isn't that really what people are looking for?
post #243 of 246
Ok, I stopped reading at page 7. I just wanted to add my two cents that you should be honest if you use box or not. My friend's daughter is deathly allergic to red dye which is in ALL cake mixes. Even white! A lot of kids these days are becoming allergic to preservatives and artifical stuff so please be honest if they ask. There is no reason to be ashamed of using box mixes!
post #244 of 246
Quote:
Originally Posted by mija10417

...My friend's daughter is deathly allergic to red dye which is in ALL cake mixes. Even white! A lot of kids these days are becoming allergic to preservatives and artifical stuff so please be honest if they ask. There is no reason to be ashamed of using box mixes!



Red dye in white cake mix? How could it be white?
It would at least be pink.
It's not on the label.
So they just cleverly sneak it in there and don't list it and conceal the fact that it's red.

Bastards!

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one baker's never ever do is the next baker's 'i swear by this'
 
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post #245 of 246
Quote:
Originally Posted by johnson6ofus


I don't grind my own cinnamon, grow my own strawberries, or churn my own butter--- but I use boxes, and I consider myself a scratch baker. icon_smile.gif Just how far do you need to go, to be "scratch"? I don't use the "side of the box" added ingredients, and THAT makes it MINE. icon_smile.gif))



Someone on here has a quote along the lines of "if you want to make an apple pie from scratch you first have to create the universe" by that smart scientist guy. icon_razz.gif
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www.selfservebaker.com
Decorating Supplies-cupcake inserts, fillings, boxes

Let God's promises shine on your problems. ~Corrie Ten Boom
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post #246 of 246
I think some white cake mixes could have a red dye in them.. blue too. Because violet in very small amounts will counter act any yellow that might be in the ingredients.

I mean people do it all the time with their buttercream.. just as a teeny touch of violet and you'll see it turn whiter.. I have seen that advice many many times.

Not stating fact because I haven't read every white cake mix box, but it could be true.
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