For me cake decorating starts from the inside out. I prefer scratch. I don't like the chemical taste of mix. But i do know that all lot of people grew up on mix and don't like the taste of scratch.
That said..if i'm spending hundreds of dollars on a cake i sure don't want it made out of a 99 cent cake mix. No matter how good it looks it still comes to taste!
Like so many of you here it would totally depend on the cake, undecorated they are from scratch, but decorated cakes I use doctored cake mixes and I have to say I get more compliments on them...I have been shocked....especially doctored lemon cake.....everyone wants to know my secret for that one (and of course I fess up)!
I've scratch recipes and doctored ones that are my tried and true. Any new recipes have to be pretty intrigueing for me to try it as I've found my comfort zone with the ones I have. As for feeling guilty about using cake mixes for customers .... I agree with others in that if it's doctored it should be considered scratch. Doctoring changes the mix completely.
I use both. I wish I could find really good scratch ones, but I only have a few. If anyone has a good vanilla PLEASE pass it on. They come out dry and dense. The doctored one comes out moist and tall. The only problem is once I said it was mix that I added alot of other ingr. to and that did not go over well at all. This person told alot of other people not to buy because you can make a mix yourself. I'm very careful now to keep it simple and just say I yes. A box mix is really just flours, flavoring and leveling agents mixed together and you add a few more things. Happy Baking.
I don't think there is any such thing as a good white cake. If it's scratch, box it's still dry and tasteless.
Agreed! I have a hard time with this too! Too bad, because white cake is so pretty inside!
I use the Duncan Hines white cake mix. I've also used whoever makes French Vanilla - maybe Betty Crocker?? I've done the "Durable" recipe with them and everyone LOVES them! They're certainly more moist then grocery store cakes! I've always had people LOVE them though. I think I made a scratch white once - dry, very dry..... not so great. I'll stick w/ enhanced cake mixes on white - at least until someone comes up w/ a good recipe from scratch! 
Ooh and adding that caramel coffe mate creamer to a white cake mix.... heaven!!!! 
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