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how to handle this question correctly... - Page 7

post #91 of 265
To me Scratch vs. Box is more about an ethos. When I think scratch, I think Nigella Lawson. When I think cake mix, I think Sandra Lee. Those are just the images those words conjure up for me. Would I let Sandra Lee within 1000 ft of my wedding cake, NO WAY!! That's me...but truth be told, if a cake was really important, I probably would let anybody make it but my staff. I don't usually eat dessert when Im out because I just LIKE mine better.

I have my own vanilla extract blended for me, My flour is milled about 15 miles from my store, our butter comes from a dairy that is about 20 miles away. It makes a difference. I like real butter cake with real european style buttercream frosting. I am less persnickety about whether or not a bead border is perfectly straight, cause, you know...its dessert.

That said, there is a butt for every seat and Sandra Lee sells just as many books as Nigella Lawson. If you are more comfortable baking from a box, and this person really wants a scratch cake, she is entitled to want it. Tell her you use a doctored mix, maybe she'll be interested in a tasting, maybe she won't.

I once had a Father of the bride tell me our Creme Brulee Buttercream tasted like bacon. I told him he probably needed to find another bakery.

Do what you like. Do it well and you'll find your customer base.
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
Reply
post #92 of 265
I think you need to be honest. I don't have any negative feelings toward boxed mixes or scratch recipes, I personally use both totally form scratch and doctored mixes at times.

But, some people might want to know the answer to that question because of the ingredients that are in boxed mixed that might not be present in a totally form scratch recipe, such as artificial colorings, flavorings, or chemical preservatives. So many people these days have food or chemical intolerances, or just preferences based on other health concerns. If someone is asking, they have a right to know the truth if they will be consuming it.
post #93 of 265
Quote:
Originally Posted by snarkybaker

To me Scratch vs. Box is more about an ethos. When I think scratch, I think Nigella Lawson. When I think cake mix, I think Sandra Lee. Those are just the images those words conjure up for me. Would I let Sandra Lee within 1000 ft of my wedding cake, NO WAY!! That's me...but truth be told, if a cake was really important, I probably would let anybody make it but my staff. I don't usually eat dessert when Im out because I just LIKE mine better.

I have my own vanilla extract blended for me, My flour is milled about 15 miles from my store, our butter comes from a dairy that is about 20 miles away. It makes a difference. I like real butter cake with real european style buttercream frosting. I am less persnickety about whether or not a bead border is perfectly straight, cause, you know...its dessert.

That said, there is a butt for every seat and Sandra Lee sells just as many books as Nigella Lawson. If you are more comfortable baking from a box, and this person really wants a scratch cake, she is entitled to want it. Tell her you use a doctored mix, maybe she'll be interested in a tasting, maybe she won't.

I once had a Father of the bride tell me our Creme Brulee Buttercream tasted like bacon. I told him he probably needed to find another bakery.

Do what you like. Do it well and you'll find your customer base.



I wouldn't let either one in my kitchen.

Mike
post #94 of 265
I know I'm new here and late to this party, but I just wanted to add my little story. I am a hobby baker and have done a handful of wedding cakes for friends and family. I made a cake a few years ago and at the time was really struggling with this same question of scratch vs. box. I was dealing with the whole "imposter" syndrome of feeling like I needed to bake from scratch to be a "real" baker. I think I read one too many Martha Stewart books. Anyway, I did a taste test for the bride and groom and they chose the mix cake with the shortening based buttercream over the scratch cake with IMBC. I was surprised but glad that I could make their cake the way I'd been doing it.

Well, when I got to their wedding their caterer gave me a little attitude because she could tell that I was not a pro. Her attitude changed though after the cake was set up and especially after it was cut and eaten. She stopped me in the kitchen and asked what recipe I used and said how great the cake was. I sheepishly said, "Oh, it's from a mix". She was shocked. I told her that everyone I had made cakes for preferred the box mix (Pillsbury French Vanilla, not even doctored up) because that is what they were used to. So few people these days grew up with scratch cakes, so the flavor and texture that they equate with home-made is the box mix cake.

Anyway, I've since learned about doctored mixes and found a few scratch recipes that I prefer to mixes but I don't discriminate between them. I agree that many people have an idea in their head that scratch is better than box but they don't really know why. As long as the client is happy with your service, then that's all that matters to me. I have no problem now telling anyone that I bake cakes with all different methods.
post #95 of 265
Quote:
Originally Posted by K8memphis-

I can make a scratch cake with all the ingredients that are found in a cake mix and honestly call it scratch--'cause I measured out every ingredient. The emulsifier I have doesn't have a detectable flavor or taste.

It's kinda like unsweetened piping gel meets shortening.



I love ya, but, I don't understand a damn word you are saying today. In any of your previous posts. I can usually figure it out, buuuuuuuut icon_confused.gif
post #96 of 265
And, I didn't mean to put this little dude: icon_confused.gif I meant to put this little dude: icon_lol.gif Cuz, it is funny. I'm trying, but I'm a little lost!!!!
post #97 of 265
I'm not really sure how we got to the whole "lying" issue. I believe the question was how to answer diplomatically NOT dishonestly.

And yes, penguins are awesome.
icon_lol.gificon_lol.gificon_lol.gif
Live well, love long, play hard and laugh... well, long and hard.
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Live well, love long, play hard and laugh... well, long and hard.
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post #98 of 265
Quote:
Originally Posted by kaat

I'm not really sure how we got to the whole "lying" issue. I believe the question was how to answer diplomatically NOT dishonestly.

And yes, penguins are awesome.
icon_lol.gificon_lol.gificon_lol.gif



Exactly. There have been some awesome suggestions as well.
post #99 of 265
here we are...
LL
post #100 of 265
Quote:
Originally Posted by costumeczar

here we are...



Need some Happy Feet, and we all set. icon_biggrin.gif

Mike
post #101 of 265
I dunno about that.....those penguins look like they are debating the issue at hand too...... icon_rolleyes.gif
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #102 of 265
Quote:
Originally Posted by __Jamie__

Quote:
Originally Posted by K8memphis-

I can make a scratch cake with all the ingredients that are found in a cake mix and honestly call it scratch--'cause I measured out every ingredient. The emulsifier I have doesn't have a detectable flavor or taste.

It's kinda like unsweetened piping gel meets shortening.



I love ya, but, I don't understand a damn word you are saying today. In any of your previous posts. I can usually figure it out, buuuuuuuut icon_confused.gif



'K--I'm gonna measure out all my usual ingredients for my scratch cake, flour, sugar eggs, vanilla etc. plus one additional new ingredient--cake emulsifier--the ingredient in cake mix.

The 'bad stuff' in cake mix is this emulsifier stuff so I bought some and I can make 'scratch cake' with it.

See what I'm doing/saying?

So now I gotta scratch cake with cake emulsifier which is the boogey man ingredient in cake mix but it's a scratch cake. icon_biggrin.gif
read the ingredient label

 

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read the ingredient label

 

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post #103 of 265
"how to handle this question correctly"

I'm pretty sure it's a "yes" or "no" type of question......call me silly but why has this question turned into the type of question that we have to "handle" and "tip toe" around?

Do you use a mix? Yes or No

Pretty simple one word answer is all that is required.

If a sales person starts giving me a "song and dance" answer to a "yes" of "no" question......that completely turns me off.


The only people placing the "stigma" on mix bakers are mix bakers.....please get over it, this topic is so old and beaten.

So to the OP when you're asked do you use a mix answer yes or no. You don't need to defend your technique....be proud of what you do whatever it is.
post #104 of 265
Wasn't the mix born from the need of consistent results for a shelf stable product that is cost effective?

I laugh a little when the behind the scenes is shown on the How is that made show or Unwrapped. Giant bags-o-mix and gallon-mix-o-liquid=vats of consistent product people love.
¢¾Sarah
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¢¾Sarah
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post #105 of 265
Quote:
Originally Posted by indydebi



Yes, these people come in with their "10 Questions to Ask (any vendor)" and those just piss me off. Not because they're asking but because they don't know WHY they're asking and they don't know what the right answer is! How do I know they dont' know the right answer? Because I've perfected the art of NOT answering their question and then sitting back to see if they realize I haven't answered their question. So far, no one has noticed.!



You'd make a great President.....HE does this all the time!! icon_lol.gif
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