No, I don't get it. I don't understand someonepaying for a custom cake that is just a regular old Betty Crocker box mix, with or without "enhancements". We make everything from scratch using really top shelf stuff, very good but freakin time consuming. Sometimes, I wish we could just dump a bag of mix into a bowl and call it done.
I started out by making all of my cakes from scratch and then switched to box mixes and none of my customers noticed a difference. For one, it saved me money and also a lot of time. It is also a more consistant product. Duff Goldman sells his cakes for more than I could ever imagine getting and now you can buy his fondant, buttercream, cake mix, tools, designs, ect. The fact is he takes the time to make the creations and that is what people pay for or else his cakes now would be considered boxed since he sells it. Not to mention, Dunkan Heinz and Betty Crocker have spent billions of dollars to perfect their mixes, do I really think I can come up with a better combonation of a mix? Most likely not.
As for the argument about a mix being something the customer could just make themselves...nope.
agree with ya here. That would be like handing someone who has no idea how to cross stitch, one of those pre-packaged everthing-you-need-in-the-bag cross stitch kits and expecting them to be able to make the item ... AND have it actually look nice!
You could hand me keys to an airplane, the airplane and a how-to manual. Doesn't mean I'll be able to fly the plane.
Side note - I always love your comparisons debi lolzzzz, great giggles every time 
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I was a scratch only baker up until a few months ago...A close friend requested a confetti sprinkle boxed mix for her cake and I gasped, said "WTF? I have never baked box mixes you ninny I am not making you a sprinkle cake!!!" - she had no idea, said she couldn't tell the difference. A month or so later my daughter baked a modified mix with pudding, sour cream and made me try it - it was soooo much better than my white cake, so moist, great flavour - I gobbled up 3 cupcakes!!! I rarely eat cake anymore. If the flavour and texture are great and people love it who am I to poo-poo it. I'm still using my tested and true carrot and other scratch that are perfected and loved, but I'm expanding my horizons - I am not closing off my mind, I love to learn new things.
It is a lot of fun trying new flavours and the boxed mixes make it reasonable and easy to do just that - my husband is soooo happy I'm in testing mode, he loves being my guinea pig.
I think if we close off our minds to growing and learning we are doing a disservice to ourselves. Open your minds, embrace that there are many paths to get to the end of the road - don't wear blinders along the way, look all over and absorb all the new things you see along the way
Who cares how you get there, whether you opened a mix box, or took the lid off the canister of flour - the end result is a cake. A cake that someone ordered from you, and you took the time to create especially for them .
I agree Luffie, there is plenty of cake for everyone.
I think if we close off our minds to growing and learning we are doing a disservice to ourselves. Open your minds, embrace that there are many paths to get to the end of the road - don't wear blinders along the way, look all over and absorb all the new things you see along the way
Who cares how you get there, whether you opened a mix box, or took the lid off the canister of flour - the end result is a cake. A cake that someone ordered from you, and you took the time to create especially for them .
Luffie I have never seen it any clearer than what you just posted! Thank you!
As for the argument about a mix being something the customer could just make themselves...nope.
agree with ya here. That would be like handing someone who has no idea how to cross stitch, one of those pre-packaged everthing-you-need-in-the-bag cross stitch kits and expecting them to be able to make the item ... AND have it actually look nice!
You could hand me keys to an airplane, the airplane and a how-to manual. Doesn't mean I'll be able to fly the plane.
Side note - I always love your comparisons debi lolzzzz, great giggles every time
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I was a scratch only baker up until a few months ago...A close friend requested a confetti sprinkle boxed mix for her cake and I gasped, said "WTF? I have never baked box mixes you ninny I am not making you a sprinkle cake!!!" - she had no idea, said she couldn't tell the difference. A month or so later my daughter baked a modified mix with pudding, sour cream and made me try it - it was soooo much better than my white cake, so moist, great flavour - I gobbled up 3 cupcakes!!! I rarely eat cake anymore. If the flavour and texture are great and people love it who am I to poo-poo it. I'm still using my tested and true carrot and other scratch that are perfected and loved, but I'm expanding my horizons - I am not closing off my mind, I love to learn new things.
It is a lot of fun trying new flavours and the boxed mixes make it reasonable and easy to do just that - my husband is soooo happy I'm in testing mode, he loves being my guinea pig.
I think if we close off our minds to growing and learning we are doing a disservice to ourselves. Open your minds, embrace that there are many paths to get to the end of the road - don't wear blinders along the way, look all over and absorb all the new things you see along the way
Who cares how you get there, whether you opened a mix box, or took the lid off the canister of flour - the end result is a cake. A cake that someone ordered from you, and you took the time to create especially for them
.
I love the way you worded this wonderful post. I got a lot of flack about using a box cake mix and it being cheating but I bet if they do a taste test with mine and theirs mine will be far superior.
I would love to try this, how much butter and how long do you bake it?
1 16-oz can crushed pineapple
1 can cherry pie filling
1 pkg yellow or white cake mix (I prefer the white)
½ cup melted butter
½ cup chopped walnuts (optionalI always omit)
Dump the crushed pineapple in a 9x13 pan.
Dump cherry pie filling in pan; spread over pan evenly.
Dump 1 box cake mix; spread over fruit and press down lightly.
Drizzle melted butter over top.
Top with walnuts, if wanted.
Bake at 350 degrees for 35-45 minutes.
This what we always had as kids too! I recently tried changing it up and was pleasantly surprised with the results.
Variation 1: omitted the pineapple, and used choc cake mix
Variation 2: used blueberry pie filling and lemon cake mix
I think the recipe's were in the last ICES Newsletter, under the recipe section.
Regarding the dump cake. I've made those for years. I love the cobbler like texture to the top. I've mixed up countless variations too---just play play play! Try peaches and spice cake--and if you're daring sprinkle a little extra cinnamon and ginger over the peaches before you dump the mix over.
Most of the recipes say 'can of filling', but I just use canned, fresh, or thawed frozen fruits and berries.
Works just fine.
Yep, it's less sweet and there's less goopy stuff and more fruit!
I love the way you worded this wonderful post. I got a lot of flack about using a box cake mix and it being cheating but I bet if they do a taste test with mine and theirs mine will be far superior.
That is exactly what happened to me, my daughter made me taste test a doctored mix recipe she uses when she makes cupcakes for her friends. It was so amazing I couldn't stop eating it!!! The beautiful thing about our relationship is that I'm not afraid to learn things from my kids . It was pretty weird at first, because I changed their bums and all, but as they grew and became adults I was humbled to see they could teach me a thing or two....and what a boost to my baby girl's baking ego when I tell friend's that I have changed my white recipe because my youngest daughter developed a new recipe that is much better than mine, the one I have been baking for 25years.
I've always struggled with my white cake recipe, the results varying, trying to get a decent taste and texture...and along comes my barely out of her teens daughter to show me how it's done....a mommy's proud baking moment
Luffie, that is AWESOME!! Sometimes it's hard when they surpass you at something, but the pride it gives you sure makes up for it!!
My mom made beautiful cakes all my life. I got into cakes accidentally because I was watching her and just asked how she made the rose. I tried it and bam! I was hooked. But she only did a few basic flowers, basket weave, only buttercream, borders, writing. I mean, the really basic basics. They were always gorgeous though. One day she looked at a cake I was making and said she was amazed because I had outgrown her skill level so quickly. I felt bad for a minute, but then knew she was proud of me and that helped. Then I also told her that the only reason she 'couldn't' do any of it was because she had never tried. And I promised to teach her anything she saw and wanted to learn!
....... One day she looked at a cake I was making and said she was amazed because I had outgrown her skill level so quickly. I felt bad for a minute, but then knew she was proud of me and that helped. Then I also told her that the only reason she 'couldn't' do any of it was because she had never tried. And I promised to teach her anything she saw and wanted to learn!
Being a momma myself, I take real joy when my kids "outgrow" my skill level. Means I've done my job well!!
....... One day she looked at a cake I was making and said she was amazed because I had outgrown her skill level so quickly. I felt bad for a minute, but then knew she was proud of me and that helped. Then I also told her that the only reason she 'couldn't' do any of it was because she had never tried. And I promised to teach her anything she saw and wanted to learn!
Being a momma myself, I take real joy when my kids "outgrow" my skill level. Means I've done my job well!!
Absolutely! My daughter makes scratch pizza, yeast rolls, bread, cake and can duplicate almost any restaurant dish! I LUV going to her house for dinner!
I have 3 kids ages 10/5/3 and they are the official egg crackers. They are very methodical about it and all do a very good job. No shells.
My oldest (son) can google a scratch pancake recipe, measure it out, mix it up, and all I have to do is heat the griddle.
I can't wait til one of them starts doing all my baking so all I have to do is decorate.
I have to say that I am on "Team Scratch Cake". Although, I can understand using a box mix if you are truly stretched for time. As a full-time working mom of two, time is something I truly have little of. However, I personally feel more gratified as a baker by making my cakes from scratch. I have a tried a few box mix cake recipes in the past, but generally I skip right over any recipe that uses a box mix...I just dont like it. To each her own. 
Omg--is this really me aka K8memphis replying here in a scratch/mix thread? I logged on to check on something for a cake buddy.
Hey guess what. The most chichi high end chefs are using the weirdest chemicals and stuff for their fantastic out of this world creations. Like as has been said in this thread, let's keep our minds open and pass the ice tea caviar!!!/hearts
http://forums.egullet.org/index.php?/topic/94987-the-supreme-eg-pastry-and-baking-challenge/page__st__42
'K loggin off for another 6 months--bye!
Well, if you believe Alton Brown, he says that NO homebaker can match the quality of a good box mix, because we don't have access to the quality ingredients that are used in the box mixes. I personally use only Duncan Hines moist deluxe. I prefer it to any other box mix. I have doctored some mixes. I also bake from scratch. I am a working mother, with kids involved in school activities, and I do cakes as a hobby. I have, however, people who rave over how good my cakes are. Until people don't like my cakes, I will continue to use what works. I don't care whether it comes from a box, bag, or cupboard. You stick with what works. If you choose a bad mix, change to one that isn't. If you personally can't find a good one you like...either doctor it or make your own. Different strokes!
Apart from the fact that I personally think that scratch baking is a craft that should be honed and treasured (just like sewing, weaving, woodwork etc.) I am mostly opposed to box mixes because of the ingredients. The argument that box mixes are just pre-measured ingredients is insofar invalid that scratch recipies ususally do not include chemicals like Calcium Chloride, Modified Soy Protein, Cellulose Gum, Artificial Flavour or Sodium Loryl Sulphate (taken directly from the ingredients list of Betty Crocker's White Angel Food Cake , found on their website). Now, I do not want to eat all that stuff, nor do I want to feed it to family, friends or customers.
This is exactly how I feel. I gave up box mixes for health reasons. I personally try not to eat it anymore.
Each cake mix is different. Professionals get a better "box mix" than what the consumer does, and it does taste good. My MIL made cakes for years using BC, and it was dry, dry, dry. So dryness in a cake is not limited to scratch baking. I now bake from scratch and get moister cakes than I did from a box.
Plus the last two times I have been "in a hurry" and used box mixes, I had utter failure with the fail proof mix. I can't figure it out seeing how you take the oil and mix and eggs, dump it in the bowl and mix for 2 minutes. I would have been better off baking from scratch. The first time I had to throw away the box mix and start over it was so bad. I sure did save a lot of time there. 
The second time it collapsed in the middle and I took extra time decorating to get it to look right.
I am so efficient in baking from scratch that the extra 5 minutes it takes to bake from scratch is not worth saving using a box mix.
This is a hot topic. I will say in defense of cake mix boxes that it took me months and months to get it right in baking from scratch to get a moist and tender crumb. People think it is the ingredients in the cake and it isn't. It is all in how you prepare it. Get that right and you will have delicious and moist cakes.
But then again I have yet to try a white cake. 
I think I found my next thing to tackle. I so love a challenge!
Omg--is this really me aka K8memphis replying here in a scratch/mix thread? I logged on to check on something for a cake buddy.
Hey guess what. The most chichi high end chefs are using the weirdest chemicals and stuff for their fantastic out of this world creations. Like as has been said in this thread, let's keep our minds open and pass the ice tea caviar!!!/hearts
http://forums.egullet.org/index.php?/topic/94987-the-supreme-eg-pastry-and-baking-challenge/page__st__42
'K loggin off for another 6 months--bye!
We're pretty chi chi, and we use all natural! Have a Twinkie and keep on truckin!
I am one of those working moms who bakes for family and friends and mainly bake from scratch but have to agree that most people are used to the flavor of box mixes. I do mixes on occasion but only buy them when they are on a really good sale.
My daughter is taking home ec (or whatever they call it now) and everthing they have made has started with a mix which I think is sad. She knows how to bake from scratch but I think so many of the other kids who's parents don't bake will never know what options are out there!
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