Thanks k8memphis! First of all, I kinda geeked out when I saw you post. I've been a lurker in the forums for a while and you're one of the names I recognize immediately.
But back to the question, I agree that there is nothing wrong with a mix. I grew up on butter cakes from scratch and my husband prefers box. I think they both have a place and it really just depends on what you are doing and what flavors you are going for. I like both. The box vs scratch debates are silly, and I have no interest in that nonsense. BUT, I know my customers. Just yesterday I was dropping off a birthday cake and one of the parents (not the client) asked if I used industrial oils in my cakes (I had used coconut oil, that was not the 1st time I'vebeen asked that question). I have been asked if my flour is bleached, if the milk and butter were grass fed and if the eggs were organic cage free... that's just the place I live.
There are plenty of people that don't care about that here (like myself, it's a bday cake, live a little) but my usual client does. So, I was just hoping someone had a DIY cake mix recipe so I could convert some of these amazing WASC flavors/modifications I've been seeing on the forum.
See your other posts for my comments & links Hope they help you out
omg — do you ever have the picky clients — however “industrial oils” reminds me of machinery oil rather than food oil — but boy keeping to olive and coconut oils in my diet make a huge difference in my health — sugar intake for me (as in the white powdery stuff) kills me way worse than weirdy oils — but i’m rambling —
omg geeky ‘bout moi? i’m flattered and aghast all at the same time — thank you
so I what i was trying to say is yes they are picky but spot on — good for them and you — learn to produce items that are healthier —
best to you