I do both scratch baking and doctored mix baking for family and friends (I'm not in business). I'm curious though for those of you in the business if you use cake mixes and someone asks you about it how do you respond? For some reason I feel slightly embarrassed to admit it's a cake mix, am I crazy? Do you give out recipes when asked?

I'd search the board for past topics on it.

The general thought is be proud of what you do and be honest when ask.

Yes, I do both and tell my clients if they ask. Lying about it is bad business practice. I have had no one ask me in the year that I have been doing this, only telling me that my cakes are very good.

I will give out a recipe if it's one that was not originally mine...and I do share some here on CC as well. (Hey, that's what this site is for, right??)
However, if it's one I've slaved and stressed over and have perfected I politely tell people I'm flattered but my recipes are sacred. So far no one has slapped me for it.

It is not a question that is posed to the majority of bakers, but....

I think most people are more worried about ingredients, not necessarily recipes.

If someone asks what goes into your cakes, most people who sell have to list it anyway.

If someone is asking what your ingredients are, it's probably due to an allergy perhaps, or an aversion to certain ingredients. Keep a list handy.

An ingredient list is not the same as divulging a closely held recipe (which will include the mixing instructions, the exact quantities, etc). Most businesses are NOT required to divulge closely-held recipes....but most MUST divulge ingredients in descending order by weight.

It helps to know WHY you use each ingredient, and it will benefit your business to know what each ingredient consists of and to be able to back up your ingredients. If you can't support your ingredients, don't use them.

There are some cakes made with some ingredients and some cakes that omit those ingredients. Just be able to still be able to sell your cake without compromising on the quality that your clients expect.

Definately answer honestly. And why not? There is nothing wrong with either way of baking!
Depending on the job, some of my cakes are scratch, and some are from a commercial mix that I use. That is what I tell people if they ask.

I tell people who ask--maybe 1/100--that I start with familiar flavored mixes but that I add so many other ingredients it results in a completely new and better cake that I call my own.

As for recipe requests, the answer is always, "No, sorry, I don't give out my recipes, but I'll be happy to discuss making a cake for you............"

Rae

First, why are you slightly embarrassed? You're not one of those folks who are under the silly impression that all bakeries, restaurants and food businesses make everything from scratch, are you? If that were so, then GFS and Sysco would own big barns and fields instead of big warehouses with lots of freezers in them.

I would tell those rare RARE brides who asked, "Like most bakeries, I start with a mix and add my own stuff." Once in a while, I'd add "You couldn't afford me if I baked from scratch."

One thing I will miss since closing the shop is going to the food shows. I always loved seeing the new foods at the show, then watching all the commercials for restaurants advertising their "new and exciting!" dishes .... which were the same frozen and pre-prepared items I saw at the show.

Always loved picking up an order from one of these suppliers and seeing chefs from the big name (read: "expensive") restaurants in town picking pu the same stuff I was using.

If waht you use is good and it's what your customers love, then be proud of what you make. Mix, scratch or a combination of both, it's what got you to this point. Why would you be embarrassed about that?

If you serve a stranger or even your own family something that you're "embarrassed" about, then I say you should change your cooking/baking style right now.

Go indy! Yes, I use a box as my base, although in 5 years I have never had anyone ask me that question. I do get a lot of "this is the best cake I have ever eaten" though....and I have been asked if I ever freeze my cakes. (No, I don't - everything is baked fresh for your event) I am proud of my product!

Although, I bake from scratch I don't think there is any shame in a good box cake. I think it's a shame if someone lies about it though. People will appreciate your hard work whether your cake is box or scratch (and a lot of people probably won't know the difference anyway).

Personally for me, im a box mixer. . For one reason only . . I cant bake to save . . Well anything! i mean litterally, i can cook a christmas dinner for 15 perfectly and put it all on piping hot on time . . . But when it comes to make sponge cake *shudders at the mere thought of it* ends up in a huge disaster, it turns out Cheaper, Tastier and all round healthier for me to use a box, And im proud of it cause even though it came from a box, I still make it Look good!

I start with a box mix and dress it up with my own add-ins. I am honest with my customers if they ask. Honestly, they are usually shocked to find out I'm a box baker. If your customers/family are happy with the end result, there is no shame in using a mix. It's just premeasured ingredients anyway. It's what you do with it that counts.

I tell my students that they paid some food scientists a lot more money than I will ever make to make a product that you can depend on every time. No reason not to use a box mix. Play with it, make it your own. NO SHAME!!!

Slightly off topic....when you list ingredients as a "mix" baker, do you list ingredients exactly how they are listed on the side of the mix box? ( of course in addition to your add - ins, per weight)

I'm not selling cakes, just cookies now - but I just wondered if anyone had the quick answer?



On topic - when I did make cakes, nobody asked if I used a mix or baked from scratch. I tried scratch white cake once. ONCE. I like add ins for the few flavors I do make and a scratch chocolate recipe from hershey. (although, I add coffee to it) LOVE the cherry cake recipe from CC. It starts with a white cake mix.

I also start with box mixes. I've had a few people ask about my recipes because they taste delicious, not because they were curious about whether they were box or scratch cakes. I haven't had any complaints about the taste and all of the those who know that I start with mixes as a base have come back for more! Bake on and be proud!

I've never actually had anyone ask that question. I certainly wouldn't be embarrassed to say that I start with a box mix. I have only 3 recipes that I bake from scratch and they're my grandmother's recipes. I don't bake them from scratch because I think they're "better" I bake them from scratch because of the recipe.

Thanks Mama_

I was just wondering about listing those wacko "xamthagum" type ingredients. I don't know that anyone purchasing a cake would be paying THAT much attention. I'm sure they'd just love to have it look nice and taste great. But, I'd imagine some people do read the ingredients. I figured, if anything called negative attention, it'd be listing funky stuff like that. Although, people buy mixes themselves and bake with no thought about it all!

Shoot, I eat those cheapo sweets sold for less than a $1. I'm sure those are loaded with things that are for sure one molecule away from plastic!!! Ha ha ha

No kidding I eat a twinkie now and then but I scoop out the "cream filling" I just like the cake.

i've read about adding things to box mixes...

just wondering what you add to the mix and how does it affect the end result. are you adding just flavoring or an egg or two, or sugar of some sort.

I'm a new baker and i have no idea what i would add to a box mix to enhance it

I wrote an article on Scratch vs. Mix.

Thanks so much for all the replies, I really appreciate the feedback. I'm not embarrassed by the end result at all just the "stigma" attached to mixes, this article was very helpful.

Quote:

Originally Posted by kelleym

I wrote an article on Scratch vs. Mix.

Again, thanks for all the replies.

THere's a stigma to mixes?

In my opinion, there is. Otherwise there wouldn't be so many threads with people asking what to say if a customer asks if they use them.

MichelleB0802
Try the gourmet flavors thread, many recipes there. http://cakecentral.com/cake-decorating-ftopict-614554-gourmet.html
The document - http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs

I have worked for people who average 25-30 wedding cakes a month sometimes as many as 20 in one week who are extremely weird about the idea of clients finding out they use a mix because of the stigma. Either that they did use a mix and they hid the stock of voluminous evidence in the walk-in or they avoided using a mix because they din want people to deal with the stigma.

Debi, you've responded to my posts before where I mention the stigma--you sound like you never heard of it before. I mean maybe you don't agree but it certainly has been discussed and it does exist in my opinion, and in the hearts and minds of people I work for and lots and lots of other people. It's an elephant in the living room.

Combining ingredients in one package makes a mixture, a mix. Flour is a mix, vanilla is a mix, powdered sugar is a mix etc. So long as people list every ingredient they use they are thoroughly fulfilling their obligation.

Xanthan gum is a legitimate thickening ingredient especially useful in glutton free diets--let me recommend that you look up the definition for each strange sounding ingredient so that you can be well advised on the nature of the beast.

Now before Meowcat or some of thier ilk comes over and says something untoward--we all need to fully disclose every ingredient. However "cake mix" is not an ingredient per se. If someone requests a 'scratch' or a 'cake mix' cake to provide less would be not right.

Do not flame me--it makes me feel threatened due to ptsd, ibs and fibromyalgia.

Please disagree, please let's debate but do not harrass me,

I like your article Kelley!

Just a coupla differences though-- I don't think scratch cakes are chemical and preservative free--it all depends on the ingredients used. Preservatives can be placed on packaging of ingredients. Every ingredient we use is a chemical by definition.

Duncan Hines white cake says it's preservative free so if someone wants preservative free then Duncan Hines white cake mix is where to start.