Question: Cake Decorator Doesn't Bake Her Own Cakes?
Decorating By slopokesgirl Updated 28 May 2009 , 6:43pm by JanH
This is another company that sells frozen cakes, you may be interested.
http://www.hcbrill.com/
Good luck,
Lomikesa
I found out, and this is one of the reasons I started decorating, was my daughter was born lactose intolerent. I nursed her, and what I ate was passed on to her was that no local bakery would do a special request cake because even the bakeries that proclaim they are scratch bakeries use mixes and even sheet cakes delivered pre baked and frozen. I admit I do use mixes, and have certainly use wilton's ready to use icing, especially the red and black colors. I buy ready to use gumpaste, marzipan and sometimes fondant. I have also made all these things from scratch but sometimes you have to make do. Best of luck to you!
So here's my question..
I remember reading somewhere that there was a cake decorator in the east coast that didn't bake her own cakes. Does anyone remember who that is?
Or: Does anyone know a wholesale that I can contact?
Since I live on the east coast, I get to have classes with many top names in the biz, some on food network challenges -new and old. I found this out while being around them. In NYC, many decorators do not have a bakery on their premises, but have a contract with a wholesale baker to make the decorator's recipes and not give them out or sell them. They are from scratch, freshly baked, etc. in a clean, inspected kitchen. In NYC all decorators don't have the space luxury to bake themselves.
I would LOVE if I could do just the decorating without the time and energy put into all the mixing and baking. So much so, that I've thought of hiring a small bakery in my area to do it for me. Especially if they need the business in this economy, and I could do more cakes since I would have more time from not baking. I also don't have the large ovens and 20+quart mixers they have to bake tons of cake in an efficient amount of time. I would personally go this route and forget about the frozen cake idea
This is what I was thinking - get a good bakery to make your cakes to your specifications - who says made by someone else has to mean cheap chemical stuff?
As long as you are happy with the quality of the cake I see no reason to worry about it - if people ask I would just say "as I am working from home I don't have the faciities to decorate and bake so I get a fantastic local baker to make the cakes for me". You may lose the odd sale but most people don't care that much as long as it tastes good - is it really that much different from the old scratch/mix debate? Once your business is up and running you can build it up and get the kitchen you need to run it exactly how you want!
Good luck!
I don't have the faciities to decorate and bake so I get a fantastic local baker to make the cakes for me".
I tell my brides that I get my dinner rolls/breads from Sam's ".....because they have a bigger baking capacity than I do, plus the croissants require 48 hours notice to them because they have to sit and rise and I just don't have room to lay 200 croissants out for a day or two." I also explain that I order them special ... I dont just pull them off of the shelf ... so that means they are made fresh just for their wedding.
Never had a problem or a negative reaction from any bride.
while for MYSELF I'm a scratch only purist, that's because at heart I'm a baker not a caker - so were I in your shoes, I wouldn't do it.
But that's ME. And even though I'm a baker myself, I eat cakes from Costco or other places, and I'm sure that many of them are made from mixes or purchased frozen from someone else.
If it's important to a potential customer, they'll ask. And you might lose their business. BUT, I suspect most people won't ask and won't care, especially if you point out that you put a lot of careful thought, research and testing into choosing the bakery you ultimately deal with.
I sure hope that the nay-sayers from page 1 are scratch bakers.... cause there's not too much difference between buying your mix and buying your whole cake. Both can be good or be bad, but it's just about the same thing.
To the OP, if that is what you need to do, then do it. Ppl don't have to even know that you buy them in pre baked (you think Safeway advertises that? We only know cause we are in the field) just don't lie and say scratch.
just don't lie and say scratch.
I am fully annoyed at people who preach that others should "not lie" about what kind of cake they make. Not just the one in this thread but all of ya'll!
I think it's off the chart disrespectful to assume that someone would lie and then feel the self righteous need to tell people over and over and over and over not to. It's also patronizing, inflexible and judgemental.
There are nine other commandments.
We probably should not covet other people's silver plateaus either.
We probably should not kill them with cake either.
But nobody's repeating those commandmanet ad nauseum.
So if you do scratch cakes and you want the pre-emminance then you're gonna have to get it by your great baking without pounding the mix users over the head with it. That they have to keep those imaginary lines clean and sharp and fully confessed before God and everybody. 'It' being the silly unfounded schism on how you bake.
If you bake one way or the other and you think people should be frank about it then go 'head be frank about it but stay out of other people's adherence or not to the ten commandments.
I think the icings and fillings and splashes make or break a cake. I think the cake is a twofold canvas for those additional flavors and the art work.
do what you need to do. really what choice do you have ? it's either do it this way or nothing. I know some people have so much pride in them they think that buying something made by someone else is a capital crime and mortal sin. Sylvia Weinstock and Duff Goldman have bakers working for them who bakes all their cakes. Really what is the difference in that and buying cakes baked by someone else outside your home who is reputable ? not all caterers cook and bake everything they sell.
some people need to swallow their pride.
http://www.seff.com/wholesale/category-d1-m40-m137-items.php
Looks like this might be what you are looking for.
just don't lie and say scratch.
I am fully annoyed at people who preach that others should "not lie" about what kind of cake they make. Not just the one in this thread but all of ya'll!
I think it's off the chart disrespectful to assume that someone would lie and then feel the self righteous need to tell people over and over and over and over not to. It's also patronizing, inflexible and judgemental.
There are nine other commandments.
We probably should not covet other people's silver plateaus either.
We probably should not kill them with cake either.
But nobody's repeating those commandmanet ad nauseum.
So if you do scratch cakes and you want the pre-emminance then you're gonna have to get it by your great baking without pounding the mix users over the head with it. That they have to keep those imaginary lines clean and sharp and fully confessed before God and everybody. 'It' being the silly unfounded schism on how you bake.
If you bake one way or the other and you think people should be frank about it then go 'head be frank about it but stay out of other people's adherence or not to the ten commandments.
Wow. I think she was just suggesting that it is important to be honest with the consumer - can't see what is offensive about that. Would you have reacted the same if she had said home made instead of scratch?
You did say you were laid off and I know from VERY recent experience, renting a kitchen or doing anything of the sort, including expanding a basement etc just isn't in the cards. I do think that there is a link given to you talking about almost the exact same thing, in there it is said..."what's the worst that could happen. They tell you to quit baking and selling cakes". Anyway, that's my take...what's the worst that can happen. I am just starting out and can in no way shape or form either rent or build. Personally, I will take my chances and "make" my own cakes. Good luck in everything!
just don't lie and say scratch.
I am fully annoyed at people who preach that others should "not lie" about what kind of cake they make. Not just the one in this thread but all of ya'll!
I think it's off the chart disrespectful to assume that someone would lie and then feel the self righteous need to tell people over and over and over and over not to. It's also patronizing, inflexible and judgemental.
There are nine other commandments.
We probably should not covet other people's silver plateaus either.
We probably should not kill them with cake either.
But nobody's repeating those commandmanet ad nauseum.
So if you do scratch cakes and you want the pre-emminance then you're gonna have to get it by your great baking without pounding the mix users over the head with it. That they have to keep those imaginary lines clean and sharp and fully confessed before God and everybody. 'It' being the silly unfounded schism on how you bake.
If you bake one way or the other and you think people should be frank about it then go 'head be frank about it but stay out of other people's adherence or not to the ten commandments.
Wow. I think she was just suggesting that it is important to be honest with the consumer - can't see what is offensive about that. Would you have reacted the same if she had said home made instead of scratch?
Read my post again if you want to know why I said that. I was pretty clear.
Simply put, why would anyone need to caution her against deceit?
It's silly to pretend there's no friction or stigma about mixes etc.
We don't need to lop that onto op she's having a hard enough time right now.
edited to say --I see that you are from another country--there's a whole big deal about this scrtach versus mix myth in America that you may or may not be aware of.
I would personally bake my own cakes and *pray* I don't get caught my the HD. But that's just who I am as a person...others don't agree about doing it 'illegally' but everyone has a different threshhold of risk-taking in them...
We do eat with our eyes first...and while I value the taste of the cake almost as much as the decorating, our eyes tell us what we taste before it even touches our mouths.
ie: made an awesome key lime cake this weekend. tasted the batter as I was making it...tasted yummy to me, but looked like a VERY pale green, barely green, which was fine w/me....let DH taste....he said it needed a little more lime...added a *touch* of green food coloring (no more lime stuff though) ...mixed it up....let him taste again..."perfect!" he declared...hmmm...Sometimes it's all about the look first...a little psych lesson??
Best of luck with your business...you seem to have the right attitude - booo to the naysayers! We don't all have the luxury of a sugar daddy or our own funds or the means to start out as we would wish. But everyone starts out somewhere, right?
I bake with mixes and only mixes.Sometimes my customers ask but really don't care when I tell them I use a mix.As long as it tastes good and looks good they are happy..Many stores like Safeway ,walmart etc...may not bake their own cakes but if they taste good..it shouldn't matter.Finda a supplier who you can taste their cakes and be happy with the result.The decorating will sell it in the end!!
I watched Ace of Cakes the other night and he was making a cake with all this liquor in it etc..and of course from scratch but that is why his minimum order price is $1000,00.He can afford to bake from scratch!! If I was getting $1000,00 for a cake that maybe feeds 50-100...I'd buy all the ingredients like flour,sugar etc...too and make it that way!! JMO....
just don't lie and say scratch.
I am fully annoyed at people who preach that others should "not lie" about what kind of cake they make. Not just the one in this thread but all of ya'll!
I think it's off the chart disrespectful to assume that someone would lie and then feel the self righteous need to tell people over and over and over and over not to. It's also patronizing, inflexible and judgemental.
There are nine other commandments.
We probably should not covet other people's silver plateaus either.
We probably should not kill them with cake either.
But nobody's repeating those commandmanet ad nauseum.
So if you do scratch cakes and you want the pre-emminance then you're gonna have to get it by your great baking without pounding the mix users over the head with it. That they have to keep those imaginary lines clean and sharp and fully confessed before God and everybody. 'It' being the silly unfounded schism on how you bake.
If you bake one way or the other and you think people should be frank about it then go 'head be frank about it but stay out of other people's adherence or not to the ten commandments.
Wow. I think she was just suggesting that it is important to be honest with the consumer - can't see what is offensive about that. Would you have reacted the same if she had said home made instead of scratch?
Read my post again if you want to know why I said that. I was pretty clear.
Simply put, why would anyone need to caution her against deceit?
It's silly to pretend there's no friction or stigma about mixes etc.
We don't need to lop that onto op she's having a hard enough time right now.
edited to say --I see that you are from another country--there's a whole big deal about this scrtach versus mix myth in America that you may or may not be aware of.
Of course I am aware of the scratch/mix debate, I am on Cake Central 
I think you overreacted due to your prejudice. I found your post to be judgmental and contradictory and that is why I commented.
Nobody played the Ten Commandments card on this post:
http://cakecentral.com/cake-decorating-ftopict-633086.html
do what you need to do. really what choice do you have ? it's either do it this way or nothing. I know some people have so much pride in them they think that buying something made by someone else is a capital crime and mortal sin. Sylvia Weinstock and Duff Goldman have bakers working for them who bakes all their cakes. Really what is the difference in that and buying cakes baked by someone else outside your home who is reputable ? not all caterers cook and bake everything they sell.
some people need to swallow their pride.
Sylvia Weinstock also buys many of her sugar flowers. 
I met a guy at the bakery convention last year who sold them to her.
I would say go for it. Just buy the cakes from a wholesale bakery and start doing your thing. I know for a fact many boutique cake shops will buy slabs of cake from larger bakeries and decorate them and charge designer prices.
You can add your own touch with syrups and fillings.
Don't for a minute feel bad about taking this route. You have got to play the hand you were dealt.
To the people who insist not going ahead because it is not from scratch, that does not make much sense, unless you are the type of person who grows your own food and never eats processed food ever.
Good Luck.
If you can, maybe you could get samples from different wholesalers (not sure if there would be a minimum order). That way, you can experiment with the cakes, textures, flavours, etc. Then you will be able to be confident in your own product that you are offering. Maybe set up a tasting amongst your family & close friends and get their honest opinion on which cake they liked better.
Ok fellow CCer's. I may be opening a can of worms here, but....what is the BIG DEBATE re: mixes vs scratch? I guess I totally missed something here!! Obviously this get's some of you all up in arms (k8memphis 
). I'm not trying to start anything, but if someone could reply...NICELY so I could get caught up on what I missed. 
Or: Does anyone know a wholesaler that I can contact?
Silly me, I thought this was the original debate.
I'm just sayin... 
Ok fellow CCer's. I may be opening a can of worms here, but....what is the BIG DEBATE re: mixes vs scratch? I guess I totally missed something here!! Obviously this get's some of you all up in arms (k8memphis
). I'm not trying to start anything, but if someone could reply...NICELY so I could get caught up on what I missed.
There are those on the side of "if you use a box mix you are a fake baker."
There are those on the side of "it doesn't matter what I use as long as the customer is happy."
Where it gets ugly.....usually when someone posts something to the effect of the first quotation.
Slopepoke - Where in GA are you? (just curious - I have lived all over the state before moving to FL) - second - GIRL YOUR CAKES ROCK!!!! You do whatever you have to do to keep decorating. If that means that you get your cakes premade - WHO CARES!!! Like everyone else has said - create fantastic syrups/fillings and icings and decorate your heart out!! DON'T YOU DARE GIVE UP!!!
as far as the mix v. scratch debate - again.... WHO CARE!!! I do both - some cakes I make are scratch and some are jazzed up mixes. All a mix is, is pre-measured ingredients - CONVENIENCE! If the customers like it - that is all that matters!!!
Good luck!!! I really hope you are able to work this out and keep decorating!!!
J
Slopokesgirl,
I checked out your cakes and they are fantastic. Your animal sculptures are great! You are the one that did the Pepe Le Piu and had the great thread about making him.
You go girl - do what ever it takes to get your business going full throttle! I get so tired of the back and forth with the scratch vs the box cake. I have eaten both and I have made both. I hope that the purist scratch bakers don't use pre-made anything else either.
I wish that I could have someone else do my cakes for me. I just hate the cake baking part and the mess and the cakes that some times don't turn out the way they should and then you are doing it all over again. The fun part is the decorating!
I wish you the best and I know what it is like to be unemployed or have a spouse that is (all is fine now). It is no fun and the stress is terrible.
I love Indydeb's responses - she is so right on and I am a big fan of her icing!!
Or: Does anyone know a wholesaler that I can contact?
Silly me, I thought this was the original debate.
I'm just sayin...
I'm sorry but I don't. I think I WILL try indydebi's suggestion of trying GFS! Sorry, I didn't know I was opening a can of worms with my previous question! I hope you have wonderful sucess with your business!!
Gail
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