I was having a discussion with my mom (who is not very supportive in anything I do) who said that I'm not a real baker because I use boxed cake mixes. True, I am guilty of using a boxed cake mix as a base and only a base, not on its own cause it is too soft for fondant cakes. Is mom right on this? (Cause mom's are usually right.) But I can't fathom that no baker uses boxed cakes.
You are a baker because you bake. Don't let anyone discourage you from doing what you love in your own way. I spent many years using mixes and, guess what, everyone ate my cakes. I am retired now with time to spare so I bake from scratch. I'm not a better baker than you, I just bake differently so keep on doing what you love!
i use cake mix with simple syrup, and they love how moist it is. I've tried baking from scratch a few times and it awful, so i just stick to what i know.
perfectly said, ehenyey --
my point being -- don't eliminate anything -- you need all tools, ingredients, procedures --
I LOVE white cake mix because it has tremendous holding power -- most weddings and a lot of parties are white cake and I found that it can be sliced and served and not go stale for several hours -- you don't want a guest picking up a slice of cake that's been sitting out and reacting to a dried serving --
use everything at your disposal -- your mom is maybe not being very understanding nor kind to you -- and I said that as nice as I could --
we need our moms and sometimes we need to love them anyway and put up our safety bumpers/boundaries -- they have our best interest at heart but the final decision/responsibility is ours
and exactly, jenmarlene -- some recipes I used scratch but white cake for a client I used doctored mix -- can I bake a white cake from scratch? who really cares right?
scratch white cake and the refrigerated fillings I use are a no go -- so like I said, don't eliminate/discriminate against anything in your power to use -- do the best you can with the finest best decisions for every client --
best caking to you
A baker is a person whose trade is making and selling bread and cakes (Oxford dictionary). Meriam-Webster includes non commercial use of the appellation. Doesn't say one has to be good at it or that box mixes can't be used.
But Moms don't much care what dictionaries say.
I don't use them for two reasons:
- I love playing around with from scratch recipes and making my own tweaks and changes to them. I don't always understand the science behind the recipe but I love playing with it; and
- I find box mixes to be too soft (not sure if that's just an Aus box mix thing) and not that great to work with if I'm doing fondant covered cakes or 3D sculpted things.
Doesn't mean my way is right or wrong or anything else - I'm just doing what works best for me 
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