is it common for bakeries to use cake mix?
- trolley Mar 3, 2013 09:27 AM
i went to a kid birthday party yesterday. when it was cake time, the mom presented a beautifully decorated rainbow cake from a local bakery. this cake was perfection. it was perfectly moist and the texture was completely uniform. it had a slight scent of a boxed mix. i could be completely wrong but i swear it was from a mix. the flavor was flat but the texture seemed unreal. is it common for bakeries to use a mix?
WHile I have no experience with the running of bakeries my guess is that it is not common.
What I am afraid is common is parents insisting on perfect creations for every one of juniors big days. I can see one of these parents going to a bakery and saying "Jr only likes this kind of cake. Will you make me a cake with it."
Less pessimistically is that the child has some kind of allergy and the parents asked the bakery to make a special cake with gluten free/peanut free/egg free/whatever free mix. Until recently my "cannot bake to save her life" friend (her words) did that for her celiac daughter since none of the bakeries around did GF cakes.
Not uncommon. Some do scratch and some do mixes, of which there are differing levels. The end result is all that matters.
I hope not. If I get a cake from a bakery (an actual bakery, not the supermarket), I hope it's made from scratch. I can make a box cake at home. I'm spending money on something special that I can't do well at home.
re: mucho gordo
In some cases yes but the ingredient list on the side of many boxed mixes are a lot more than that-artifical colors, flavors, anti caking agents, preservatives.
here is a typical duncan hines ingredient list
Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Partially Hydrogenated Soybean Oil, Propylene Glycol Mono-and Diesters Of Fats, Monoand Diglycerides), Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Wheat Starch. Contains 2% Or Less Of: Salt, Polyglycerol Esters Of Fatty Acids, Maltodextrin, Natural and Artificial Flavors, Gum Arabic, Partially Hydrogenated Soybean Oil, Cellulose Gum, Citric Acid, Xanthan Gum, Colored with (Yellow 5 Lake).
Cake mixes are common to chain/supermarket bakeries simply because it is the most reliable means for quality control. Many donut shops also use them. In addition to quality control, it's also an effective means of insuring against not-so-great bakers. It levels the playing field, so to speak. Count your blessings! '-)