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using cake mixes from boxes - Page 2  

post #16 of 282
clients look for me, I don't advertise, I take orders when I feel in the mood and I use a box mix as a base for most of my cakes. Some cakes I make from scratch and since I don't have room for chickens, cows, or a wheat field so I can use all natural ingredients straight from nature the rest of my ingredients come from the grocery store. I have never had a complaint. Too many other things in the world to worry about; boxed cake mix not even close to the top of my list. The only thing I cheat at is my diet!!
post #17 of 282
I saw once someone post on here, and forgive me I cant remember who, that "Betty Crocker figured it out just fine, why mess with that"!
post #18 of 282
Thread Starter 
Yup...I'm a bratt by much more than just name icon_biggrin.gif

I haven't been on here long and this is actually my 1st time in the forums to be gentle.

all natural doesn't mean that you just pulled it out of your backyard. it just means no artificial flavours, that's all.
post #19 of 282
SB - if you do a search, you will find that this is a topic that has been throughly debated (hotly).

The thing is, the average American palette is accustomed to, and therefore prefers, the taste and texture of box mix cakes. This is because they have been around for a couple generations and are the main (often only) kind of cake people have had. In a blind taste test, there are lots of people who would pick the box mix cake as the better cake.

Even though I bake primarily from scratch (and as many scratch bakers, started out using box and then doctored the box), it is a personal preference--party because I enjoy the challenge--I don't think of box mix users as doing anything wrong or deceptive or cheating (the vast majority of whom are far better decorators than I'll ever be).

I'd say 75-90% of customers don't care whether the cake is completely "scratch" or box mix based. As long as it tastes good and looks good to them, they're happy. Additionally most customers don't bake themselves. They probably don't realize there's a difference. It's just not something they've ever thought about.

So, no, there's no reason to tell customers, unless asked directly, that you use a box mix. Now, we scratch bakers will often use the fact that we are as a selling point, but it really just comes down to what does the customer like?

Oh, and ALL of the box store (grocery store, warehouse club, Wal-mart, Target, etc) bakeries and a lot of the large commercial bakeries use cakes made from mix, whether they get their cakes in prebaked and frozen, or bake in-store.




{{{{{I hope I've managed to answer the OP's question diplomatically enough for everyone?}}}}
post #20 of 282
Oh yeah I'm sure everyone that uses a mix wakes up every morning just thinking about ways to cheat the cake eating public. icon_biggrin.gif

Mike
post #21 of 282
Thread Starter 
i'll definitely post my cake recipes for you guys. I assume there's a particular thread where they go?

They're all recipes that I got from school and I think they're really good...they hold up well to stacking and sculpting too.
post #22 of 282
Thread Starter 
I guess I should've looked thru the posts before posting this...i didn't realize it was a dead horse.

Anyway, I think you all have sufficiently answered my question so we can likely let this horse die a quiet death once again. Thanks fellow cake folk. I appreciate you not tearing me to pieces.

icon_biggrin.gif
post #23 of 282
Quote:
Originally Posted by SallyBratt

I guess the best way to deal with boxed mixes would be to offer them to your clients at a lower cost. At least they'd have the option and would know what they're getting.



Then you'd guess wrong.

Box mixes are often MORE expensive than all the ingredients purchased seperately. (Unless, that is, you are doing everything using premium ingredients, but that's really a whole different thing.)


Quote:
Originally Posted by SallyBratt

To me I would feel like I was cheating my client if I didn't inform them their cake was from a mix.



You can *feel* like you are cheating the client all you want, but if the client LIKES the taste of boxed mix...after-all the primary thing they are paying you for is your time and talent to DECORATE.

Hate to tell you this, but from one scratch baker to another (I presume, scratch baker?), you're being a snob. (I can be a snob when it comes to food, too, but in this case, the decorating is honestly what people are paying for, not the canvas, err, cake under the decorating.)
post #24 of 282
I use boxed cake mixes.........and I do tell my customers as well........I think it's important for them to know because of allergies and such nowadays.

However, I tell them that that the boxed cake mixes are used as an ingredient NOT as a recipe........I don't follow the directions on the side of the box by any means. I use premium quality ingredients along with the cake mix, including cake flour, sugar, Tahitian vanilla extract, pudding mix (so what lol......I use JELLO brand!), dairy aisle fresh eggs, whole milk, name brand sour cream..........and my customers LOVE the flavor of my cakes.

Basically m y recipe comes out to be about 1/2 box and 1/2 scratch........I used to bake all scratch but when I was only doing a few cakes here and there I realized pretty quickly how finicky the recipes can be, so I added a mix to my scratch batter and voila!!! Perfect cakes everytime....and always the same taste, texture, rise, etc. so I stuck with it.

My customers are always SHOCKEd to hear that a cake mix was involved they were all CERTAIN that they were scratch cakes.

I use 1 box mix to fill a 12"x18" pan, which normally takes 3 boxed mixes.....so that tells you how much is scratch and how much is box.........but I DO inform customers and so far nobody has had a problem with it!
God's Word will either keep you from sin;
or sin will keep you from God's Word.
God's Word will either keep you from sin;
or sin will keep you from God's Word.
post #25 of 282
Quote:
Originally Posted by SallyBratt

I guess I should've looked thru the posts before posting this...i didn't realize it was a dead horse.

Anyway, I think you all have sufficiently answered my question so we can likely let this horse die a quiet death once again. Thanks fellow cake folk. I appreciate you not tearing me to pieces.

icon_biggrin.gif



Since you're new, I'll let you know that, in general, it's a good idea to do some searching and reading first, as, chances are, it's been discussed already. Another big hot-topic is pricing questions. Please, for the love of all that is good in this world, do NOT post a pricing question!

As for where to post recipes, if you look at the tabs at the very top of the page, you'll see one that says "recipes" (it's between "home" and "forums"). You can submit your recipes there. Recipes posted in the recipes forum tend to get lost, but recipes posted in the recipes section of the website remain searchable.
post #26 of 282
Welcome to CC! icon_biggrin.gif

Please do post your recipes. We love trying new recipes and having taste tests!

If you go to the recipes tab at the top of the page. You can submit your recipes there. The link is in the right column.

I bake some of my cakes from scratch and some are mix extended. It has been thru test comparision baking that my customers have chosen the mix extended cakes versus scratch cakes. I am always trying new recipes.
post #27 of 282
Quote:
Originally Posted by prterrell

Hate to tell you this, but from one scratch baker to another (I presume, scratch baker?), you're being a snob. (I can be a snob when it comes to food, too, but in this case, the decorating is honestly what people are paying for, not the canvas, err, cake under the decorating.)



Yeah, but aren't we all snobs at one point over something or another? Everyone thinks their way of making cakes is the best way, and we all have our little predjudices, warranted or not.

I'm a Box Doctorer and proud of it. I can't bake a scratch cake to save my life, and I've very very rarely have had a scratch cake I've enjoyed, so I don't have the desire to change that anytime soon.

Yet, I cannot stand shortening based icings (be it Crisco or Hi-Ratio) and shudder whenever I see people singing it's praises. For me, buttercream needs to have BUTTER. Yet sugarshack and indydebi's recipes are top rated, and I'm sure are fabulous, but I can't bring myself to make them. (and I respect both of them very very much!) I would never imply that they were 'cheating their client' or compromising quality because they use shortening instead of butter. But I still think "eww shortening".

Tho to be fair, the Scratch Vs Box debate has died down a lot of folks on here have pretty much learned to Live and Let Live, and be civil to each other. icon_smile.gif
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Some women choose to follow men, and some women choose to follow their dreams. If you're wondering which way to go, remember that your career will never wake up and tell you that it doesn't love you anymore.
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post #28 of 282
I dont consider it to be using a "box mix" per-say. Theres alot in the WASC recipe that is not in a "box mix". It is just a base. I add many other things to the recipe! Is it cheating if you use vanilla from a bottle instead of making it yourself from a vanilla bean? lol

and heck no I wouldnt charge less for an extender cake! It cost also more then the $1.97 it cost for the box.

Also I have found that all the scratch recipes I have tried are quite dry (and thats why alot of my friends use boxes as well) So I take taste over anything actually.... who cares if its scratch, if its dry?

icon_smile.gif
post #29 of 282
CeeTee - Yup, we're all snobs over something or other. I *did* say I was in my post above. icon_biggrin.gif
post #30 of 282
Thread Starter 
Quote:
Originally Posted by prterrell

(Unless, that is, you are doing everything using premium ingredients, but that's really a whole different thing.)



I do use premium ingredients


Quote:
Originally Posted by prterrell

Hate to tell you this, but from one scratch baker to another (I presume, scratch baker?), you're being a snob. (I can be a snob when it comes to food, too, but in this case, the decorating is honestly what people are paying for, not the canvas, err, cake under the decorating.)



I am a scratch baker and I'm, in no way, a snob. As I said before, I'm not judging anyone, I'm just curious and I think you're possibly taking offense where no offense was intended. I've said it at least twice already...to each their own. I was just curious, that's all.

I should've looked thru the tons of posts here before I asked my question but I didn't. I think I apologized for that...if not, then I'm sorry for reposting what's already been answered. Having said that, if my question is something that's already been answered before then I, by all means, encourage everyone to ignore it and simply tell me to go and find the information that's already in here.

Sorry to be an annoyance to some but I didn't think I was doing anything wrong.
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