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Posts by lorieleann

that is a very nice reply.  The next little hiccup i could see is that in a year or so when she needs another cake, she has the grit to remember 'oh yeah!  i have a free cake coming to me!' and digs up your email that didn't have an expiration date on it.  I don't know if you want to take that chance, or perhaps email her back in a week and say that her complimentary replacement cake must be ordered in the next two weeks.    I think that the free cake is above and...
i've tried fondariffic and am not a fan--mainly because i haven't had much luck with firming agents used to make it usable for hard decorations.  I also am not a fan of the taste of the flavors--i think they can compete with the cake flavor (or have they changed it so that the colors do not have the funky fruit flavors?)    Just throwing it out there, but FondX Elite and Elite Plus is really a nice fondant that has great workability and a wide range of colors. If you...
 ^^^ this   i love the inspiration behind the name, but in this web and electronic based world, you are going to be invisible with that intricate spelling. If that word really speaks to you, perhaps use it as a tag line and not part of your business name or web address. 
i'm glad it worked out!  thanks for the update :) 
never heard of it. and with just asking for a credit card without having a free sample of the offerings is very suspect.  
  you weighed them. in grams even. i officially have a cake crush on you 
i tell customers how many servings I account for in each cake--and how big the slices are.  If they want to have bigger slices, or as I put it give guests a chance for seconds or to have leftovers, then they can order a larger cake.  I also take into account the height of the cake.  many of my non-tiered cakes can go upwards of 5" tall, so that can be taken into consideration for narrower servings. I also give a diagram on how to cut the cake to get those servings. If...
to me it looks like it has half as much fat as it should.  If you have a stand mixer, try doubling or tripling the recipe so that you have a full bowl so that the paddle doesn't pull air into the mixture. Look into the Sugar Shack method of making buttercream to see what i mean. there are youtube videos on the subject on keeping a full bowl for a creamy, no-air ABC. 
    the age old difference between positive reinforcement and negative reaction (ie. deposit will place your order vs. no deposit will cancel your order).  But Jason, when you used to own a bakery did you used to sell more volume of smaller, dessert type special diet cakes? (i'm trying to remember what you said when you had your kitchen open)  Or was the percentage of your business in larger, custom decorated cakes?  I wonder if the type of order, such as a milestone cake...
    I agree with this procedure, though I think that by calling it an 'order that can be cancelled without deposit' leaves the door more open for misinterpretation  on the customer's part than if you phrase it so that a 'deposit on your estimate will place the order'.  If you call it an order before the contract is signed and the deposit is made, then the line is blurred as to when the order becomes and order.  I like to keep all talk before money classified as estimates,...
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