Business Owners...mix Or Scratch??

Business By jessieb578 Updated 29 Dec 2006 , 10:37am by playingwithsugar

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jessieb578 Posted 28 Dec 2006 , 7:27pm
post #1 of 41

Legal or not, to all of you who are in the "business" of selling cakes. Do you use mixes or do you bake from scratch??

Right now I use mixes, but I'm just learning. I'm interested in starting a business as my area has the need for it, but can I do that using primarily cake mixes?? I don't use a mix for my chocolate cake, but pretty much for everything else I do.

How do I tell someone I use a mix for a cake I sold them?? Do I say that I use "pre-measured dry ingredients" icon_lol.gif Or am I just going to have to make the transition to being an all scratch baker to be in business??

40 replies
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hope22023 Posted 28 Dec 2006 , 7:35pm
post #2 of 41

I personally dont advertise that I use box mixes. I also don't advertise from scratch cakes. If people ask, I dont hestitate to tell them the truth. These days it seems that people (at least in my area) are paying for the "art" in bakeries rather than things being from scratch. Just my opinion.

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notjustcake Posted 28 Dec 2006 , 7:36pm
post #3 of 41

I don't sell my cakes it is only for my kids I do it for and i have been using cake mixes but ready to try recipes from scratch I want to wow people with my cakes some day but I don't think you can with a mix no matter how well you doctor it, that's just my opinion

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Loucinda Posted 28 Dec 2006 , 7:38pm
post #4 of 41

I have been selling cakes for several years, and I use mixes as my base 99% of the time. I have NEVER had anyone ask me if I bake from scratch or if I use a "mix" ~ but if they did, I would tell them. I am not one bit ashamed of it. They taste wonderful, look beautiful and I have not one time had a complaint from one person. You are no less of a baker/decorator if you use a mix over scratch. thumbs_up.gif

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SugarBakerz Posted 28 Dec 2006 , 7:38pm
post #5 of 41

I too use mixes except for my specialty cakes... I add a little flavor enhancer to my mixes and a tad more oil.. this makes them super moist, which people baking a cake at home (not people who decorate like us, just everyday cakes) may not get as moist. The flavor enhancer works really well especially in whites... I don't advertise, but if someone asks, I do say I use a mix, but add items to it to make it better than a mix. Just a thought icon_smile.gif

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SweetDolly Posted 28 Dec 2006 , 7:41pm
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I'm with hope22023 - I don't say anything, and to date I've never had anyone ask. I doctor boxed mixes and have had comments on several occasions that 'you can tell it's from scratch'. I just smile and say "I'm glad you like it!"

I actually switched from scratch to doctoring upon discovering CC! icon_biggrin.gif

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playingwithsugar Posted 28 Dec 2006 , 7:44pm
post #7 of 41

I am not a seller of cakes, but I can tell you that when I want to practice decorating, or mixing cake/icing flavors to taste-test the results, I use boxed mixes. I would also use boxed mixes if someone ever ordered cake balls from me, just for the convenience.

When I am asked to provide a cake for a family event, I always use scratch mixes, with the exception of one recipe. The person tried converting it to a scratch recipe, but when she was done, she felt that it just was not the same as the boxed mix.

There are several members of the group that are professionals, and admittedly use boxed mixes for their client baking, but many of them doctor their recipes so they have more of a scratch texture.

Theresa icon_smile.gif

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Puglady Posted 28 Dec 2006 , 7:48pm
post #8 of 41

From a taste perspective, I prefer cakes from scratch. I usually bake from scratch or use mixes as is. I haven't had many doctor'd mix cakes (my friends and family don't bake). I wouldn't mind using a mix and docctoring it up but I've been trying to avoid buying any more baking books. icon_smile.gif

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doescakestoo Posted 28 Dec 2006 , 7:51pm
post #9 of 41

I start with a box mix and add what is needed for the cake flavor. So far no one asks me. But I would tell them the truth. Hope this helps your delema.

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jessieb578 Posted 28 Dec 2006 , 7:54pm
post #10 of 41

I'm with some of you too, I do the doctored cake mixes. I did a bridal shower for my friend and made cakes for center pieces and they all raved about it and all said it was one of the best cakes they've ever had!!

I would just feel so embarassed if someone was so happy about their cake and then upset because I used a box. icon_redface.gif

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mypastrychef Posted 28 Dec 2006 , 8:00pm
post #11 of 41

Just make a silly face and say "Oh... I only use my own recipes."
In a commercial setting I don't know how you can be all scratch. Especially if you are baking a variety. I've been in this business for too many years, I have been in all scratch bakeries and in half and half and all mix.

Now that I think about it the scratch bakeries are no longer in business, but the mix ones still are. icon_confused.gif ...That is interesting... icon_confused.gif
mpc

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elvisb Posted 28 Dec 2006 , 8:00pm
post #12 of 41

I actually have a lot of people ask if it is scratch or box. I tell them I use a boxed mix as my base and go from there. Different flavors get different things added to them to help either with flavor or moistness or whatever. If they ask, I don't tell them exactly what is going in with the mix. I tell them that's my secret and that's what makes my cakes unique from something they would make. But I do let them know that it is a doctored mix. They always say that I must be very talented to be able to just add this and that and have it come out so good. I just smile and quietly thank all my CC buddies for the tips!

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oolala Posted 28 Dec 2006 , 8:00pm
post #13 of 41

Here we go again !!!

But that's ok, always happy to reply. Am not a business owner, but I always say, I do both... and there is nothing to be ashamed about using and doctoring a mix. Stand up and be proud !!!
icon_biggrin.gif

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nglez09 Posted 28 Dec 2006 , 8:02pm
post #14 of 41

I don't sell, but it is against our family "morals" ( icon_lol.gif ) to use a boxed mix.

To me a cake mix is just the dry ingredients pre-measured for you. It's nothing special, just the flower, sugar, etc. There would be little difference if you used that or measured them yourself. When I go into business, I will be making my own mixes- EXCEPT for white and yellow cakes; these are never good when you use scratch recipes.

If someone asks you, "You made this?" or something along those lines, you can say, "Yes, I made it," without feeling guilty; there is no difference in mixing up ingredients to mixing up ingredients. It's not like you make the butter when you're baking from "scratch".

HTH. thumbs_up.gif

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johnniekake Posted 28 Dec 2006 , 8:11pm
post #15 of 41

I own a little cake/dessert shop and I only bake from scratch.Just my preference. The biggest question I get from people is "Will the cake be fresh? I dont want a frozen cake." icon_confused.gif I dont freeze my cakes either.................Even thou I think it makes a moister cake.

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sweetviolent Posted 28 Dec 2006 , 8:16pm
post #16 of 41

depends- mostly doctored mixes - biggest reason consistency of product.

spice cakes ,carrot cakes -scratch because those i do feel are chemically tasting.

a few other recipes that are not for "dfecorating-carving stacking are scratch family recipes
percentage wisw 80% "box" 20% scratch

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antonia74 Posted 28 Dec 2006 , 8:17pm
post #17 of 41

scratch all the way, baby! icon_smile.gifthumbs_up.gif

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Loucinda Posted 28 Dec 2006 , 8:17pm
post #18 of 41

I am with you on that 100% johnniekake - I do not freeze any of my baked goods. I can taste if a cake has been in a freezer, and it is not a good thing. I have always thought if I can taste it, I know others can too.

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Inlovewithcakes Posted 28 Dec 2006 , 8:19pm
post #19 of 41

Actually I have a great recipe for White Cake from scratch. It is the only cake that I can't help but eat. It is the Betty Crocker Silver White cake and I also add a box of White chocolate pudding mix to it. This is the easiest scratch cake that I make.

In my opinion, if I doctored a mix it would take the same time so why not make it from scratch.

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andrea7 Posted 28 Dec 2006 , 8:24pm
post #20 of 41

We are a licenced wedding cake company. I did box cake mixes for 12 years until I found out about trans fats. 5 years ago I went scratch and trans fat free. I could'nt be happier with the product and we estimate a 93% booking rate from cake tastings. More than 1/2 the brides first question at a tasting is are you a box or scratch bakery, so brides are becoming very educated about there cake. Whatever your pick, have fun making your cakes.
Andrea

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Phoov Posted 28 Dec 2006 , 8:24pm
post #21 of 41

I think freezing makes a moister cake too! I use primarily mixes, but always add more oil and an extra egg or two. Sometimes I use milk instead of water....and I always add a box of instant pudding. My cakes are moist and more dense than a box mix usually is. My customers think they're wonderful.....what more can I ask? I also have a theory that we've raised a generation of young adults that think cake is supposed to taste the way a mix tastes. SAD!!! The other concern is the cost of scratch vs. mix. My price would have to go up considerably if I was a scratch baker. Don't think that would be good for business. I'm already the highest in the area.

I think when people are concerned about a cake having been frozen....they are referring to the totally iced and decorated cake being frozen, not just the baked layers.

Best to you!

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Phoov Posted 28 Dec 2006 , 8:26pm
post #22 of 41

Andrea~ I'm with you on the trans-fat problem. You're certainly doing the right thing.... What do you do about frosting?????

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Phoov Posted 28 Dec 2006 , 8:29pm
post #23 of 41

Quadcrew~ I put my layers to freeze in ziplok freezer bags and store them on cooling racks. I only leave them there for 3-4 days. I've never tasted a freezer taste. Wonder if I'm missing something????? They always come out moist and tasty. I know what freezer burned food tastes like....and it's awful!

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nglez09 Posted 28 Dec 2006 , 8:33pm
post #24 of 41

I think if you make scratch cakes that can actually improve business. You can advertise that, "unlike all other bakeries, we only bake from scratch." It's healthier (haha) for your customers and that can assure that none of that artery-clogging crap from the mix goes into your clients' mouths.

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andrea7 Posted 28 Dec 2006 , 8:34pm
post #25 of 41

phoov,
We use a Swiss meringue buttercream.

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nglez09 Posted 28 Dec 2006 , 8:36pm
post #26 of 41
Quote:
Originally Posted by johnniekake

I own a little cake/dessert shop and I only bake from scratch.Just my preference. The biggest question I get from people is "Will the cake be fresh? I dont want a frozen cake." icon_confused.gif I dont freeze my cakes either.................Even thou I think it makes a moister cake.




Business is all about answering intelligently. If someone asks, "Will the cake be fresh? I don't want a frozen cake. . ." you say, "No, we do not use frozen cakes." Your making reference to what Costco uses- the premade frozen cakes that they defrost to make theirs. But you can still freeze them because that DOES make them moister. Did I make sense?

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Loucinda Posted 28 Dec 2006 , 8:41pm
post #27 of 41

I know there are lots of bakers who freeze their cakes ~ and I am sure I am not in the majoirty that can taste it. BUT I can. I have several friends who thought I was nuts, so they did a taste testing on me, and I guessed EVERY cake that had been in a freezer. I have another "quirk" too - if silverware has been "clanged" (can't think of a better word for that!) together, that leaves a horrid taste in my mouth also. I don't know if the two are related somehow or not. icon_confused.gif I really wish I wasn't able to taste it, but I can, so I choose not to freeze anything. Makes for long days and nights when a big cake is due. icon_sad.gif

Quote:
Quote:

I think if you make scratch cakes that can actually improve business


Sorry I disagree with that one. icon_biggrin.gif

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playingwithsugar Posted 28 Dec 2006 , 8:41pm
post #28 of 41

Phoov -

Other issues regarding frozen cakes are that some bakeries bake their cakes far ahead of time, therefore risking dryness and that freezer taste, while still other bakeries use pre-baked, frozen cakes that are purchased from a vendor.

I have had to demand a refund of some money my niece paid for her wedding cake, as the baker she purchased it from (before I started decorating again after a long hiatus) sold her a cake that was in the freezer so long that it was dry and sandy inside.

This was actually the reason why I decided to take lessons, so my family members would not longer have to worry about the quality of their celebration cakes.

I am sure that none of the bakers here would do this to their clients, but extremely high volume bakers do not seem to care, as long as the bottom line is black with lots of zeroes.

Theresa icon_smile.gif

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jessieb578 Posted 28 Dec 2006 , 8:47pm
post #29 of 41

Wow what a discussion!! Well, geez....this puts me on the fence! I suppose since I've been doing the doctored cake mixes there will be no problem continuing with it and since I have no complaints so far, that's the way I'll go!

Cost-wise it does make more sense, and to be honest, I think that the mixes help me be more consistent with the density and moistness of the cake!!

Thanks everyone for a great discussion!!

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nglez09 Posted 28 Dec 2006 , 8:52pm
post #30 of 41
Quote:
Originally Posted by Quadcrew



Quote:
Quote:

I think if you make scratch cakes that can actually improve business

Sorry I disagree with that one. icon_biggrin.gif




Thanks? detective.gif

I'm sure if there were any bakeries that didn't use mix, they'd be advertising that- but there aren't many.

"We make everything from scratch."

"We make everything from Betty Crocker's cake mixes."

Hmm. . .now which would I choose? thumbs_up.gif

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