I have no problem with how anyone chooses to bake except for one issue: When they lie to the customer.

The idea that it is none of their business is sad. First, they may think they are getting a scratch ckake and second, because they believe it is a premium cake, they are unaware that it has artificial ingredients. Not everyone wants to eat that way. Many states are going to a law where ingredients must be posted, like on all other types of food. The baker has slipped through the cracks. With more states requiring that bakers must disclose ingredients, consumers can make a more informed choice.

I'm not saying, feature the box on your home page, but be honest. One of the things you may not realize, but like others on this thread, I let my customers know who bakes from scratch and who does not. It is a selling point for me and all businesses must stress what they do best. So if your customer asks you, chances are that she may already know, especially if she is still shopping. Your lack of being forthcoming with the information she already knows will not look good.

I'm also not advocating telling everyone when they come in the door that it is box. Just those who ask.

When it comes to advertising, there are two bakers in my area who intentionally deceive customers on their site for the sole purpose of getting a premium price for pure crap (not box mixes, but the worst). Grandma's recipes when, in fact, the cakes came from Walmart, and finest gourmet ingredients when there is not one real thing in the whole recipe (maybe an egg) is wrong by me.

These same people, and all box mix bakers, can truthfully advertise that they have fantastic, moist, flavorful cakes that their customers rave about. Just one bite and the client will be convinced too. With careful, honest wording, a box baker can tout the virtues of their cakes in many delicious ways.

And I will respectfully disaree with anyone who says a box mix and a scratch cake are no different... a good scratch cake. Most box cakes are better than the attempts at scratch by a novice baker. I would never compare my simple fondant cakes with the works of art of some CC designers, nor would I downgrade their knowledge, experience, or their skill. Successful scratch bakers have put in their dues too.

Bottom line: Do what you do best and what your customers like. There is certainly room for everyone at every price point and every skill level. The proof is in the market. But if you are asked, be honest. It is what you would expect from a business when you shop.

I feel bad if I use mix....maybe because before I can caking like this, I used to bake from mix all the time.

Baking from scratch, doctored or mix is no different than deciding between making canned, frozen or fresh vegetables.

Each method has its merits and for the most part, customers don't really care how you got from point A to B. The customers that do, usually do seek out which they prefer which means if you use an alternate method than what they want, they probably aren't your customer anyway.

For a start I'm a beginner & live in Australia, so if I needed to make a red velevet cake it would have to be from scratch bc we just don't have that in a pre mix form.

But having said that, if I knew the decorating was going to be very time cosuming, I would use a cake mix, purely bc I find they stay fresher for longer which allows me the time to concentrate on decorating it.

Having said that, as I am just a beginner, I still constantly try out new recipes from scratch, and what ever doesn't work out, then it gets turned into cake pops!

I personally bake from scratch - when I first started decorating, I used box mixes. Still don't think they should be looked down upon, HOWEVER if you're selling - be truthful!!! I as a consumer I want people to be truthful to me when I'm purchasing something - so I think our customers deserve that same respect. Just be truthful. If you feel the box mix produces a better tasting flavor of cake, tell your customer this and they'll appreciate the honesty. But don't be afraid of scratch baking - get your hands dirty in the kitchen!

I think it all comes down to taste.

I personally do not like cake box mixes, they taste pretty mediocre (again, its just my opinion). I have spent countless hours finding and testing recipes and I think it was worth the research. I have very good flavors that my customers LOVE.

But if you and your clients are happy with your products then that's great!

mclaren: I can certainly see why you would not want to use cake mixes at the price you said they were. that is outrageous. I love to scratch bake myself, I grew up learning that, but mom also used a mix for convenience sake from time to time.

I agree with scp1127: be honest with your customers. To me that is up there even with the quality of the cake you areseelling to your customer. There are a lot of great recipes that I have made lately that start out with a mix, but by the time you get done more than half of the cake is scratch.

Someone mentioned that they had not seen pillsbury mentioned on here and it was recently. In a forum I read recently it said that pillsbury and bettycrocker had changed their box sizes and I think that someone said that the ingredients that you added to it were still of the same quantity and that would be a mistake if that is true because there would be too much liquid for the dry ingred. I have not bought a pillsbury or bettycrocker mix lately. So I do not know this for a fact. Usually when I buy cake mixes they are usually from Aldi's or Duncan Hines. Sometimes I just do not have time to make from scratch, but I would never sell a cake and not tell the customer that is was from scratch if it wasn't. That is just wrong like scp127 said.

I use box mixes, only because I am just starting out and dont want to "try" scratch on anyone until I have it down pat. Duncan Hines seem to be the best cake mixes , then Betty Crocker last of all Pillsbury because they are so dense

Sad thing is..I really don't like the baking part..but I love the decorating..but I want a GOOD tasting cake.. I have tried the WASC and sometimes it doesn't come out like I think it should.. I would just "love" to have one fantastic white cake/chocolate cake recipe and be done with it..as it is I'm up to my ears in experimenting..it's just not my thing..but I DO love the decorating part..lol

Well I see the battle rages on. What everyone here needs to do is what works best for them for what ever reason. I see no reason for conversions or apologies.

One thing that seems to stick out like a sore thumb is this type comment "lying to the customer" or "the customer should be told the truth." This comments are in reference to people who use box mixes. To all who feel box bakers are liars may I ask why? Have you personally been lied to or misrepresented by a baker? Witnessed such action? Or is this purely assumptions? Out of all my years of selling cakes would you like to know the number of people who ask if it was scratch or boxed - 6 people in 22 years. So apparently it's not that big of a selling point.

To address the issue of canned, frozen type food served at restaurants. You would be surprised. I know this having had to go through kitchen areas when delivering cakes. Real surprised.

For whoever wanted to know why cake mix was invented, convenience.

And no, I don't think all people who bake from a mix lie, I've just seen it happen and suggested on this site.

I tend to be honest in my endeavors. I never thought anybody would feel they needed to fudge the truth or mislead. The few times I've been ask I've always been up front. In addition to the basic box mix flavors I offer my specialty/dessert cakes that are scratch. Either way they are gonna get a great cake from me. I was surprised by the number of people that believe chain grocery stores bake their cakes in house. Those cakes come by truck, frozen and are icing with icing from a bucket.

As for me personally, I don't eat much cake. I am however a unrepentant breadoholic.

Most brides have shot their budgets by the time they get to me so they are looking for basic white or butter cake, no frills (fruits, nuts, fillings) that will be well received by their guest. For the extra expense and time of a scratch white or butter cake I would just about have to double the per serving price.

cakelady, I was referring to those who deceptively advertise that their cakes are from scratch or contain fine gourmet ingredients, and they are not, and those who, when asked, will not give the customer a straight answer. In both cases, this is deceptive and none of us appreciate a company that misrepresents its products. You are right, most will not ask. But even on this thread, posters have said that if a customer asks if it is scratch, it is a trade secret. That is a lie. Many more people read these threads than post. It's something that aspiring business owners should think about.

[quote="CalhounsCakery"]

I know of a food service store that carries 6 lb cans of vegetables and something tells me that is not for home use. There are people that dont care about what goes in their food as long as it tastes good. Others who care more about what goes into their food and prefer not to eat premade food products, look for places that cater to that notion.

I see that you must have misunderstood what I was saying. It wasnt to bash the methods or say that all three methods were equal to each other; it was just point out that if you feel comfortable buying other premade foods, then you should feel just as comfortable using the mix. I do know of one mix that says that are all natural.

You can love it all you want, but it's not true. You won't find these as comparatives on an IQ test. More likely a question on opposites. Belittling the art is insulting.

[quote="cakelady2266"]As for me personally, I don't eat much cake. I am however a unrepentant breadoholic.

quote]

I'm with you there, sister! ...as I eat my homemade cinnamon roll I made yesterday, slathered in, and I mean SLATHERED, cream cheese frosting. I'll eat the bread I made at snack time.

QTCakes1, they say man can't leave by bread alone, maybe not. But this woman would take on that challenge.

I honestly do not know why you should feel less nor why a scratch baker would try and make one feel like you were. Do these same ppl use commercial fondant? Does make them less then too? Like most consider it to be a matter of preference and what you feel comfortable using.

cakestyles, I agree. There is obviously a hierarchy on CC in designers, from beginners to pure artists. But do we debate it's just fondant and buttercream? No we don't. Because we respect the art.

Successful scratch baking is also an art. Just because you can't do it doesn't mean it's open game for putting it down. It's pretty obvious on this site who can and can't scratch bake. You can see it in the posts.

And remember, the scratch bakers didn't start this one.

I am still maintaining that there is room for everyone. At my prices, most of the market is knocked out of this type of cake. And for those of you who are stagnated in your baking skills, remember that on any day, a new baker can come to your town and put a big dent in your business. So like every type of business, always try to keep perfecting your skills, whether you bake by mix or scratch. It is aways best to have that cushion when competition appears. Another thing to consider is that most box bakers, the majority of the business, compete for the same, many times saturated, market. The scratch bakers are not only a smaller group, but the market is untapped in many areas, leaving the most affluent clients to the fewest bakers.

Gatorcake: Thank you so much for your response. I always wondered why I felt inferior to someone that bakes from scratch. It's comments like this; saying that baking from scratch is an art, therefore implying that those that do not bake from scratch, are not artists.

I think that maybe there should be separate categories under the "How Do I?" section. One for "Scratch Baking" and one for "Cake Decorating". Some of us are more interested in the baking aspect and think that's more important and some of us are more interested in the decorating aspect and think that's more important.

Think of it this way though... we'd make a great team! A bakery with an awesome scratch baker AND an awesome decorator would make some kick-butt cakes!!!! Both are important. It's where our interests lie, for me it's about the decorating. For someone else it's about the baking and that's cool! Let's all get along, lol!