I use WASC type recipes as well for my cakes/cupcakes. There are a few exceptions such as carrot, pumpkin spice, specialty cupcakes, etc. that I do only scratch recipes for. But these are recipes I have found and tweaked that I just love and always gets good reviews with. I haven’t found scratch recipes that get great reviews like the wasc does for the others, so I stick with the wasc. I think I have found a scratch red velvet, but still waiting to test it out with a few new orders to make sure before I make the switch. Cookies, fillings, icings, fondant I make all from scratch. I think as long as it tastes good and you’re not misleading your clients then it’s all good.
Tiff - MA www.facebook.com/sweetbeecakery
