Just wondering how people feel about box mix vs from scratch for chocolate and yellow cakes. I think people are so use to the box that when it comes to these basic flavors it doesn't matter much. But then I feel a little guilty. But at the same time, a lot of money and time and patience goes into designing, decorating, stacking, and delivering which is what I believe is what people are mostly looking for. I will eventually find a recipe for both that I really like, but until then I feel as an at home cake decorator this is fine. Does anyone agree?
I’m totally a mix gal I see no difference since most people have grown up with them That’s what they are used to Believe me I have tried scratch baking & failed awfully Why should you be guilty?? If you are getting orders & customers are not complaining why ? it Try the “original “ WASC recipe-it is a combination of the 2:) You can’t go wrong with it!! :)
It comes down to taste. If your customers love the taste of your cakes then it should not matter whether it was from a box or from scratch. I have baked from scratch, baked from a box, and done a combo by using the WASC recipe. For white/yellow cakes I prefer the WASC. For chocolate, I prefer my from scratch but that is because my from scratch results in a more dense/heavy chocolate cake, which I love, rather than something that is a bit more light. Then again that didn't stop me from eating 4 leftover chocolate WASC cupcakes the other day.
So in the end, you need to go by what your customers are enjoying. If they rave about your cakes that you have made from a box mix, why change? Would it hurt to have a couple good from scratch recipes in your pocket? Nope, but don't feel like the only way is the scratch way.
Cake decorating is my retirement hobby, but I have been baking cakes since I could reach the top of the stove. My mama was a scratch baker, so I grew up that way too. When I started decorating, I plied my neighbors with lots of practice cakes and, much to my surprise, some of them actually preferred cake mixes for their basic cakes, because that is what they had eaten all of their lives. So....
For basic flavors, I always use kakeladi's WASC recipe, which is a doctored mix. It gives much of the soft, lightness of a box mix, but has lots more flavor and is a stronger structure for stacking and carving. I still make tons of scratch recipes.....I've never met a cake recipe that I don't want to try....and my neighbors (bless their hearts, haha) have learned to appreciate them too.
Conclusion, all cake is delicious! Who cares how it arrives on your plate?!!
Wow, did you hit on a touchy subject - almost as bad as pricing! As kakeladi says, there are "scratch snobs" who claim they can taste the chemicals in a box mix, no matter what you add or don't add to it. And then there are those who would never use anything else. It depends on the recipe. I have a few recipes that are wonderful, but there is absolutely no way to use a mix to make them. I also use the WASC recipe and have had people swear there's no way it could start with a mix.
It all depends on what works for you. If your customers like it, WHAT DIFFERENCE DOES IT MAKE?
I guess I'm one of those scratch snobs, but I can't use cake mix. I went to pastry school, and have worked for bakeries, restaurants and caterers, and because of always making everything in house and from scatch, that's what I am. I guess I can't justify having gone to school and then use a mix. The last time I used a mix, my mom asked me to make some cupcakes and use a box she had in the pantry. It was so weird to me. Way too puffy and soft.
I grew up making cakes with my aunt, and she used mixes occasionally. I think like a lot of things, your taste changes as you get older. I've never tried WASC, but was going to for a different aunt, who is not a baker. She said it sounded like something that would work for her.
It's mainly all about what works for you, and what your clientele prefer.
I've worked on my recipes for many years, and am very happy with them. Haven't gotten a complaint yet
I'm an at home baker also. I can not make a good vanilla cake to save my life (or just haven't found a good recipe) so WASC is my go to for that. I love the texture, the rise, and it is holds up to heavy decorations well. I do make my chocolate cake from scratch. My clients love the WASC ajd have never inquired whether or not it was from a box, but if they did, I would most certainly tell them. There are bakeries that do use box mixes as a base, so if it is what works for them, that's fine. Ultimately if you love it and your clients love it, I wouldn't see a need to change it.
I’m a home baker and bake all my cakes from scratch, but I’m thinking of trying box mix for practice cakes.
Personally, I don’t feel like I could use a box mix and sell it, but if it works for you and your customers love it, then that’s all that matters!
I am 100% scratch. It did take time and tweaking, but I have awesome recipes, both in regular and vegan variations. I always provide a list of ingredients with my cakes so there can be no repercussions with food issues, and would not want to list the ingredients on a box mix! I used to use them now and then but when they started messing with the amounts and ingredients in the mixes a number of years ago, I stopped buying them altogether. Didn't want to support that practice, and did not want to be forever adjusting recipes to the whim of the manufacturers. No right or wrong here, and this is always a hot topic!!
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