When you make the decision to start selling cakes, this might be one of the first questions you find yourself asking.
Few issues ignite the passions of bakers like this one, so don your flame-retardant gear as I attempt to make some sense out of this volatile issue.
Cake mixes have been readily available in the United States since the 1950s. Food conglomerates have spent millions of dollars perfecting their formulas to create a tasty cake that is, essentially, fool-proof. The fact is that many Americans don’t know what a scratch cake tastes like, and even those who may disdain “box mixes” wouldn’t know a scratch cake if they had one. Scratch cakes have a distinctively different crumb and mouth-feel from box mixes because box mixes contain ingredients like emulsifiers that are not readily available to the home cook. In our experience here at CakeBoss, many people who claim to prefer scratch cakes will pick a box mix cake in a blind taste test, simply because it is what they are accustomed to.
Don’t get caught in the trap of thinking that you must bake from scratch if you sell cakes. Most bakeries do NOT bake from scratch. In fact, I once worked at a bakery that actually claimed to be a “scratch bakery”, but all their cakes started with a Duncan Hines cake mix, the same kind you buy in the grocery store.
There are scratch-only bakers, there are mix-only bakers, and there are those who do a little of both. At CakeBoss, we prefer cake mix for some cakes, especially ourCakeBoss White Velvet Wedding Cake, but are scratch all the way for others like Red Velvet cake, Italian Cream cake, or carrot cake.
But scratch is better, right? Everybody knows that.
That’s like trying to pick between red and blue. Which is better? It’s simply a matter of personal preference. Scratch cakes do have a clear advantage in that the baker can control the ingredients and accommodate any special dietary or allergy needs of the customer. Scratch cakes can be gluten-free, egg-free, milk-free, nut-free, organic, or vegan. A scratch cake is chemical-free and preservative-free. A good one is a testament to the skill of the baker and can be a world-class dessert. Scratch cakes require practice, skill, and talent. But not all cake artists are great bakers, and not all great bakers are cake artists.
I’m embarrassed to tell my customers I bake from a mix.
There is a good reason that many bakers feel reluctant to tell customers they start with a mix. There is a stigma attached to cake mixes, even though many of the same people who claim to prefer scratch cakes actually can’t tell the difference, or even prefer box mixes. There is a now-infamous Reddit thread by a baker confessing that her whole life is a sham because her cake business is built on $1 boxes of Pillsbury cake mix… and everyone loves her “baking”. But if your customer asks, CakeBoss highly recommends answering confidently and directly. Don’t mince words or talk about using “pre-measured ingredients”. There is nothing wrong with saying “I start with a mix and use my own recipes with premium ingredients like (buttermilk/sour cream/butter/white chocolate, etc.). My cakes are some of the finest in town. Go ahead, have a taste.” Be a salesman and sell your cake.
Cool! So I can use a cake mix. What about canned frosting?
No. Just, no. Homemade frosting is a must. Check out our easyCakeBoss Buttercream recipe, which is a good decorator’s buttercream, or invests inThe Cake Mix Doctorfor wonderful doctored cake mix and homemade frosting recipes.
If you would like to learn more about the art and science of scratch baking, there are several good books on the subject, includingThe Cake Bibleby Rose Levy Beranbaum, andBaking 911by Sarah Phillips, which I personally own and highly recommend for the beginning baker.
Let the taste be your guide, and rely on your customers’ feedback. Whatever you decide to use, make sure your recipes are tried and true. Be confident and sell your cakes with pride.
So do bakers really get that heated up over this subject?
Lawd. You have no idea.
Greetings fellow cake enthusiasts! Allow me to dive straight into the realm of baking, armed with a wealth of firsthand expertise and an unbridled passion for the art of cake making. As a seasoned baker and someone deeply entrenched in the cake industry, I've had the pleasure of exploring the intricacies of cake mixes, scratch cakes, and everything in between.
Now, let's dissect the concepts discussed in the article with the precision of a master pastry chef. The contentious issue at hand: cake mixes versus scratch cakes.
Cake Mixes in the United States: The article rightly points out that cake mixes have been a staple in the United States since the 1950s. Food conglomerates have invested substantial sums perfecting these mixes, crafting fool-proof formulas that have become a household convenience.
Box Mixes vs. Scratch Cakes: The author delves into the debate between box mixes and scratch cakes, emphasizing the distinct differences in crumb texture and mouth-feel. Notably, box mixes often contain emulsifiers not readily available to the home cook, contributing to their unique characteristics. The article challenges the notion that everyone can discern the difference in taste, highlighting that familiarity often sways preferences in blind taste tests.
Bakeries and Cake Making Practices: An intriguing revelation comes from the author's experience at CakeBoss, where they acknowledge the prevalence of bakeries that do not exclusively bake from scratch. The confession about a bakery claiming to be "scratch" while using Duncan Hines cake mix adds a layer of complexity to the discussion.
The Scratch Cake Advantage: The article acknowledges the advantages of scratch cakes, citing control over ingredients and the ability to accommodate various dietary needs. Scratch cakes can be tailored to be gluten-free, egg-free, milk-free, nut-free, organic, or vegan, making them versatile and appealing to a broader customer base.
The Stigma of Cake Mixes: A fascinating aspect explored is the stigma attached to using cake mixes, even when customers may not discern the difference. The author encourages transparency and confidence when admitting to using a mix, emphasizing the quality of the final product.
Frosting Dilemma: The article takes a firm stance against canned frosting, advocating for homemade alternatives. It recommends CakeBoss Buttercream or suggests consulting "The Cake Mix Doctor" for doctored cake mix and frosting recipes.
Learning Resources: For those aspiring to delve deeper into the world of baking, the article recommends authoritative books such as "The Cake Bible" by Rose Levy Beranbaum and "Baking 911" by Sarah Phillips.
Conclusion: The author concludes by highlighting the heated debates within the baking community on this subject, emphasizing the passion and strong opinions that surround the choice between cake mixes and scratch cakes.
In summary, whether you're a novice or a seasoned baker, the decision to use cake mixes or create cakes from scratch is a matter of personal preference, skill, and the desired outcome for your customers. Happy baking!
