Baking from scratch is great for bakeries to control the ingredients they are putting in their products and how much of it. It is also a lot cheaper baking from raw ingredients rather than using box cakes or cake mixes. The only problem is, employment. Where they would save on ingredients, they would spend even more on employment and their labor. It is cheaper to hire someone with minimum baking experience to simply combine cake mix, water, and eggs together than hiring and training professional bakers who use special techniques. Saving a buck on labor is a deal breaker for most bakeries. It is a lot more work to bake a cake from scratch with handmade decorations. This then effects the cost of the cake. The more work the baker does, the more expensive that cake will be for the customer. If the cake is too expensive, the bakery wouldn’t get many sales (Unless they are professional, extravagant, well known, and have upper class clientele). This is one of the main reasons why some specialty cakes look so good, but taste so bad. They’re holding out on ingredients when using the standard cake mix. There has to be another way around this, there has to be a change.