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post #106 of 117
Sorry I have to correct something in my last reply, since finding cc I have actually bought things like flavouring and colours from the US. I am not against trying new things.

I am just trying to understand the fascination with box mixes. A lot of other countries don't have this fascination.

Your recipes don't translate to other counteries very well which seems sad in a way!

Scratch recipes are global!
post #107 of 117
Have you ever gone to an applebees or Chilli's or some type of restaurant like that and had a steak? Then gone to a very nice upscale steak house. In Florida in was Bern's Steak House. At both places I would have gotten a steak. The final product are two totally different things. You either love the Applebee's or you love the Bern's. They both serve steak, they are just cooked different. I personally love the Bern's steak house and would skip three Applebee's to go get a Bern's steakhouse steak. It is all about what you prefer. I do not judge anyone that goes to Applebee's.
You get to make what you want and eat it or sell it. I don't care. I get to make what I want, I hope you don't care. If you make it from a box or a bag then doctor it up, Yippee I still don't care. If you make it from a box, Yippee! I think neither side should have to go through the long process of defending what one makes and why! I will tell you why I bake scratch just for the heck of it. It taste so darn good.
post #108 of 117
Quote:
Originally Posted by banba


I am just trying to understand the fascination with box mixes. A lot of other countries don't have this fascination.




It's probably the same way most Americans don't understand the fascination with fruit cakes that most European countries seem to have. We just don't get it??? icon_wink.gif
post #109 of 117
Quote:
Originally Posted by txkat

Sorry, but that is a load of nonsense that only someone who can't bake a scratch cake ( or doesn't want to bother to learn ) could come up with. It's like saying somebody doing a paint by number is actually a great creative artist.

Baking from scratch and cosistently acheiving a superior product is the zenith of the culinary craft. It is harder than cooking. I say this as someone who was trained as a "chef" rather than a "pastry chef".

I put box mixes one step above Walmart cake. That said, a lot more people shop at Walmart than at Bergdorf's. There is no doubt you can make a living selling cake made from a mix.

I personally take exception pride in the quality of our " made fresh from scratch everyday" baked goods. There are maybe 15 bakeries in the country who do what we do. That is special. Duncan Hines sells $250 million dollars worth of mix a year, so popular, yes....special, no, not so much.



Why do you assume that I bake only from box mixes? And if I did, how is that a valid assesment of my baking skills overall? Why is a box filled with pre-measured ingredients such a threat to ones sense of self-worth over their skills?

I'm playing Devil's Advocate by looking at the debate from all sides in a purely dry manner.

This once again goes back to defining baking from scratch and the emotional attachment associated with the claim. This response above? A classic example of an emotional reaction that does not state any supportive logical facts.

Baking harder than cooking? Opinion -- It is highly variable depending on the individual. It cannot be concretely proven.

Popular not the same as Special? Opinion -- If 250 million people all like the same thing that can also make it pretty special.

Box Mix one step above Wal-Mart cake? Opinion -- Even a pre-assembled Wal-Mart cake can beat out a fresh cake. One has to assume the final result of a cake made with a box mix will be consistently on the same level of quality as a pre-made cake, which isn't practical.

That you are one of 15 bakeries who does something a certian way and therefore it instantly makes it better or special? Opinion -- Taste is subjective. Ingredients are only one factor, not the penultimate factor of quality.

It's not the ingredients or in what manner they were assembled which makes the cake special, it's the time and talent the person puts into the cake overall which makes it special. A person can have all fresh, expensive, top of the line ingredients and make a lousy cake. A person can have a box mix and grocery store bought ingredients as a base and produce a spectacular cake. The reverse is also true: a person can be lousy with box mix and a master at manual assembly.

That's really what it boils down to...One method of labor is not inherently better than the other. Different? Yes. Better or a valid measure of overall quality? No. The ingredient means only as much as the level of skill, training, and know-how the person using them brings to the table.

This is the factor that's always thrown out first thing when this debate arises, and why both sides get so riled up. Both sides are guilty of placing ALL the deciding factor of quality and someone's worth as a baker on one insignificant detail.



....but then, people will always judge others and find ways to think of themselves better than, because it's just what we humans do. icon_razz.gif That's why this debate will never end and there's no right answer. Man cannot live off dry facts and logic alone.
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post #110 of 117
Quote:
Originally Posted by banba

Sorry I have to correct something in my last reply, since finding cc I have actually bought things like flavouring and colours from the US. I am not against trying new things.

I am just trying to understand the fascination with box mixes. A lot of other countries don't have this fascination.

Your recipes don't translate to other counteries very well which seems sad in a way!

Scratch recipes are global!



Banba, I think it is just simply an age old discrimination. As you can see here in this thread people get way emotional. I think one portion of people want to not only be the best outright but they draw a line where they are able to imagine another section of people to be considered of a lesser quality than they are.

Measuring ingredients nor using cake mix doesn't change our worth.

Is it not a fascinating thing? The discussion and the passion--very powerful stuff.

Cakedom's own caste system.

Another one that kills me is the avoidance/abhorance of sheet cakes. Sheet cakes, can you imagine? The shape of a cake is beneath us for some reason.

Honestly I think one of the marks of a caker is being able to do a great sheet cake and I think all of us want to be able to pipe a pretty rose.

And you had another question about what's the big deal with mixes. They afford the baker more control over the baking.
read the ingredient label

 

read the ingredient label

 

post #111 of 117
Maryjsgirl...I Looooove fruitcake, the more brandy the better! But not to pour fuel on another fire, but British/Aussie fruitcake isn't the same as that yellow brick (there's only one, we know) that gets circulated here in the states at Christmas!
post #112 of 117
Quote:
Originally Posted by costumeczar

Maryjsgirl...I Looooove fruitcake, the more brandy the better! But not to pour fuel on another fire, but British/Aussie fruitcake isn't the same as that yellow brick (there's only one, we know) that gets circulated here in the states at Christmas!


ditto
post #113 of 117
[quote="k8memphis"]
Quote:
Originally Posted by banba

Another one that kills me is the avoidance/abhorance of sheet cakes. Sheet cakes, can you imagine? The shape of a cake is beneath us for some reason.




What's the big deal? icon_confused.gificon_lol.gif

I couldn't make a straight edged, perfectly level sheet cake to save my life. So I don't bother and refer requests elsewhere. And you bet, I bow down to a top notch sheet cake maker, in fact I give kudos and compliments to ones uploaded here all the time!
post #114 of 117
Quote:
Originally Posted by costumeczar

Maryjsgirl...I Looooove fruitcake, the more brandy the better! But not to pour fuel on another fire, but British/Aussie fruitcake isn't the same as that yellow brick (there's only one, we know) that gets circulated here in the states at Christmas!



Oh I see! You have to get drunk off of Brandy to enjoy the delicacy that is the fruit cake. icon_lol.gif
post #115 of 117
[quote="Jamie85364"]
Quote:
Originally Posted by k8memphis

Quote:
Originally Posted by banba

Another one that kills me is the avoidance/abhorance of sheet cakes. Sheet cakes, can you imagine? The shape of a cake is beneath us for some reason.




What's the big deal? icon_confused.gificon_lol.gif

I couldn't make a straight edged, perfectly level sheet cake to save my life. So I don't bother and refer requests elsewhere. And you bet, I bow down to a top notch sheet cake maker, in fact I give kudos and compliments to ones uploaded here all the time!



Some people trash sheet cakes, I was shocked by that--obviously not you.

I can't write straight on them either --so I always write at an angle on sheets so it wasn't so noticeable (duh) So I had one boss who insisted that I write straight across from side to side on every cake. Who cares? Can you say micro-manage?
read the ingredient label

 

read the ingredient label

 

post #116 of 117
[quote="k8memphis"]
Quote:
Originally Posted by Jamie85364

Quote:
Originally Posted by k8memphis

Quote:
Originally Posted by banba

Another one that kills me is the avoidance/abhorance of sheet cakes. Sheet cakes, can you imagine? The shape of a cake is beneath us for some reason.




What's the big deal? icon_confused.gificon_lol.gif

I couldn't make a straight edged, perfectly level sheet cake to save my life. So I don't bother and refer requests elsewhere. And you bet, I bow down to a top notch sheet cake maker, in fact I give kudos and compliments to ones uploaded here all the time!



Some people trash sheet cakes, I was shocked by that--obviously not you.

I can't write straight on them either --so I always write at an angle on sheets so it wasn't so noticeable (duh) So I had one boss who insisted that I write straight across from side to side on every cake. Who cares? Can you say micro-manage?



Outright trash them? Uncalled for, and unacceptable. icon_sad.gif
post #117 of 117
I thought it would be a good time to go ahead and lock this thread. Thanks everyone! thumbs_up.gif
Whatever you do, do with all your heart!
Whatever you do, do with all your heart!
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