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Posts by denetteb

It is admirable that you want to please those that are eating your cakes.  But I think it is impossible to please absolutely everyone.  That is why there are so  many different recipes for icing and vanilla cakes and chocolate cakes, etc, etc.  Preferences can depend on where you grew up, what you grew up eating, if you like sweet or not so sweet, creamy vs whipped, hot and humid vs cool and dry weather, cake served indoors or outside.  Tweak or change your recipe if you...
I use the Wilton butter flavor when making my icing with half shortening and half butter.  I also use some vanilla and almond or cream bouquet along with the butter flavor. So I wouldn't say you should just get rid of your recipe based on one complaint.  If you like it and everyone else does, maybe it was just not to her preference.  Or you could try a blend of flavors next time.  Can  you check in with another family member at the party and see if the person was correct...
Since it is a friend you could mention that you wished they had it delivered closer to when they would be eating it so it would be fresh and also say that it won't be as fresh since they are waiting so long to eat it.  At least then you have let them know and prepared them. 
Don't stress, not your problem.  That said it certainly won't be as fresh as you provided for them, can they find room in a freezer to keep it fresher?
Shame on all of you horrible vendors, just taking all those customers money.  You should just do it for free, or at least just the cost of ingredients.  Taking all the brides money...tsk, tsk, tsk.
I wasn't trying to put words in your mouth.  I was trying state to the poster that both elements need to be done to get your price figured and why the costing was important for other reasons than a final per serving amount.
By anyones definition or research tool charging $175 for a three tier fondant cake with 4 custom figures is below the floor, assuming it is a 6, 8, 10 which seems to be a pretty common combination.  I understand what you are saying howsweet but it seems to be that even if you match the local pricing, you still need to calculate all those other costs so you know how profitable it actually is, and even more important so that you can confidently charge the higher rates to...
So the  buyer was happy with the cake and therefore no refund?
That serves 100, way more than 85.  New idea.  It isn't your problem that they changed the number at the wedding last minute, very last minute.  Tell them you are more than happy to make the original cake that serves 25 and they can provide some sheet cakes from a local place for the rest of the servings.  You getting in Friday and the wedding not until Sunday really puts a kink in the travel time.  Even better, make an 8 inch cake which serves 24 and call it a day.  You...
I don't sell cakes but it seems that it isn't a good idea to sell a fondant cake if they ordered buttercream, or at least get them to confirm in writing that they are ok with that before you make the change.  I also am not sure why you would offer a full refund if the person who ordered the cake hasn't contacted you.  I would at least call the person who ordered it (not email, a real  phone call), tell them what was posted of facebook and see if they actually have any...
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