I scratch bake 100% of the time. For two reasons mainly, first my cakes are quite expensive (mostly due to design) so I feel that if a client is paying for a higher end cake that better darn well be something made from quality ingredients and not taste like something they can purchase at a grocery store. Secondly, box cake is way too light and fluffy, leaving far too much room for error when stacking. And forget sculpting it, there’s no way, you need a much denser cake for that. I have always baked from scratch from the beginning, and believe me I am not a baker, I have had countless numbers of baking disasters!! Even now it is the least fun part of the job a, but it is a necessary one. That’s just my tow cents ;) Good luck with whichever route you choose!!