A Tactful Way To Say This????
Decorating By peacockplace Updated 27 Feb 2007 , 1:11am by peacockplace
I have made a decision to exclusively make fondant cakes. In the FL weather it just works better, and it's what I'm best at. I have a bride that has been emailing me and she has just decided that she wants an all buttercream cake. Most people around here haven't tried fondant and don't know much about it. I do a nice coat of Buttercream under the fondant because I love the taste. Doing it this way gives them the best of both worlds. IMHO 
So my question is... how do I tactfully tell her that I no longer make buttercream only cakes? I need to send her an e-mail and I was just wondering how you other fondant only decorators handle this situation?
Thanks,
Kristy
Just explain to her that you are committed to quality and insist on using fondant tp achieve the best quality. She will still have her BC under the fondant.
If you accepted this order before you made your "fondant only" decision - IMO you need to do what she wants and change your rules after.
Just my 2 cents though.
No order accepted. Were just in the discussion phase. I did her SIL's wedding cake and she loved it (it was fondant) and called wanting me to do hers.
It is unfortunate that you hadn't made that decision before you talked with her. Now you will simply have to tell her that you have decided to limit your work to fondant cakes only. Remind her that her sisters's cake was fondant, but don't press the issue. It is her wedding and she has a perfect right to want a buttercream only cake. For all you know she decided she disliked fondant because of her sister's cake. If she wanted you to make her cake, it means she likes everything about your work except the fondant part. While you would like to do her cake, you will not be able to because she wants buttercream only. Then give her the names of decorators whose work you approve of and respect who do create excellent buttercream wedding cakes.
Just explain to her that you are committed to quality and insist on using fondant tp achieve the best quality. She will still have her BC under the fondant.
That's what I tell people when they ask about fondant. I warn them that most of the time it's the texture, not the taste, that people don't like and that if they decide they don't like the fondant's texture they can simply peel it off and have the BC underneath. Plus the fondant keeps the cake fresher long- another plus you might want to include.
And, after that, you could maybe offer her a tasting or a sample, maybe one layer thing...to see and taste too. Then, if she isn't very versed in fondant, she can make a more educated decision.
Just explain to her that you are committed to quality and insist on using fondant tp achieve the best quality. She will still have her BC under the fondant.
If I were the customer this wouldn't work for me. Some people-- LOTS of people, regardless of what Wilton is trying to sell you and regardless of what you see on Food TV and in magazines-- don't like fondant.
The idea of equating fondant with quality is both laughable and insulting. Don't tell someone who might give you money someday that what they want is crap. Don't even imply it. Really. Not a good idea. Ever.
I am not that good at fondant yet, but I am trying... I really think that it looks better.
About your problem..... Of course when she was even considering using your services you hadn't made the decision to use only fondant (might have been part of her decision making process). I would think that it would not be good for business to turn her away considering that you didn't make that call until after speaking with her about her wedding cake (even though no commitment was made). Word of mouth can make or break ya sometime.
I would have a meeting with her....have some great pics to show her (reminding her how great HER wedding pics with a fondant cake will be). Maybe she will see things your way. That is just the way I would look at it, please do not take offense.
"Dear [Whomever]:
Do to our company's desire to bring forth the best product, we have decided that we will from now on cover all of our cakes in fondant. Nevertheless, we will still be icing the cakes in the same buttercream which will ensure that the taste everyone loves is maintained.
Sincerely,
Peacock"
Something similar to that. You could go on to explain what fondant is or something like that.
Have you quoted her anything as far as price?
I don't know how people can say they only do fondant because it's better "quality", but then say the texture is so bad that people have to peel it off.
I would maybe tell her that you only do fondant because it's what you prefer and that you feel it holds up better in the weather, but I wouldn't tell her it has a better quality.
I don't know how people can say they only do fondant because it's better "quality", but then say the texture is so bad that people have to peel it off.
I would maybe tell her that you only do fondant because it's what you prefer and that you feel it holds up better in the weather, but I wouldn't tell her it has a better quality.
very good point.
define quality....
i dont like certain brands, and i dont even like mmf anymore. i do love satin ice, but i am sure that it is purely an individual thing. everyone has different taste, and some icings alone are AMAZING! MY PREFERENCE is fondant, because i feel confident that i can do it better than buttercream alone.
I actually do the same thing - only the opposite!
I only do buttercream and will not do fondant. There are a few other bakeries in town that work the same way (surprised me when I found that out ... I'm not the only one!).
Anyway ..... I just tell them that "I choose not to work with fondant. Fondant is very labor intensive and because of our company philosophy to "Keep it Simple", we just choose not to have to charge a bride that much for a cake. If you are set on fondant, we will happily help you find a cake decorator who works well with it and who will do a great job on your cake for you."
I've never lost a BC cake to a fondant baker, but I'm very sincere in my offer to help them find someone who can make the cake of their dreams for them, if I can't.
The idea of equating fondant with quality is both laughable and insulting.
LOL, that is a wonderful comment!!
This is true when talking about certain brands ( of which we all know), however, if you make your own you've the advantage of favoring it any way you want with a pure extract or flavor oil. You can also mix 50/50 of chocolate clay to fondant for a richer chocolately taste. And there are quality premade fondants out there, you just can't get them from the local craft or dept. store. Don't let those fondants scare you away from fondant's possibilities!! Before I moved south I had never worked with it and now I love it!
I agree that you should tell her that you are only doing fondant cakes etc and then offer to find her a decorator that does BC if she choses.
Question though?? Do people really only do BC and/or fondant cakes and doesn't this limit your business only working with one medium? I would think that it would, but maybe there is market for only fondant or only bc designs. I am curious about this as I have always felt that the more meduims that you work with the more you can offer and would make you more marketable.. JMO
I agree that you should tell her that you are only doing fondant cakes etc and then offer to find her a decorator that does BC if she choses.
Question though?? Do people really only do BC and/or fondant cakes and doesn't this limit your business only working with one medium? I would think that it would, but maybe there is market for only fondant or only bc designs. I am curious about this as I have always felt that the more meduims that you work with the more you can offer and would make you more marketable.. JMO
cocakedecorate:
Sylvia Weinstock does ONLY buttercream cakes and Duff Goldman does only fondant cakes.
As to whether or not business can be limited, I suppose it could, but not by any large means. Remember that cake "technology" is advancing so much now (
) that you can make a BC cake look like a fondant-covered one. HTH?
Why not say "Due to the humidity and weather here in Florida, the buttercream frosting used alone on our cakes does not hold up well and we feel that we are unable to deliver as beautiful of a finished product to our customers without using fondant. Because of this, we have decided to only do cakes that have an outer layer of fondant."
Maybe you can include a section that a liberal layer of buttercream is still applied under the fondant and that just because a Bride goes with your cake does not mean she is giving up delicious buttercream frosting.. you're just protecting it with a decorate and edible to those who choose to eat it, shell!
Personally, I hate Fondant.. but I'd want a straight answer about the heat not working well with plain buttercream rather than a "better quality" explanation that may be insulting to some people who dislike Fondant.
Why not say "Due to the humidity and weather here in Florida, the buttercream frosting used alone on our cakes does not hold up well and we feel that we are unable to deliver as beautiful of a finished product to our customers without using fondant. Because of this, we have decided to only do cakes that have an outer layer of fondant."
Nikki_B, I really like the way you put that. It doesn't sound harsh in any way, but makes clear that she would be decorating with fondant only. I have been debating on whether to stay with fondant primarily. Is the satin ice really that good?
what's to be tactful? Just tell her you don't do buttercream only, that you'd love to do a fondant covered cake for her, but you understand if she wants to go somewhere else for a buttercream cake. This isn't personal. she wants x, you do only y, ergo you can't help her. end of story.
.....Question though?? Do people really only do BC and/or fondant cakes and doesn't this limit your business only working with one medium?
It's an interesting and a good question. From my viewpoint, I don't see that it has been a problem for me, and as I mentioned, I found out that there are a couple of other bakeries (what people consider "high end") that don't do fondant either. My calendar is continually full and I've never had a bride say, "You don't do fondant? Oh, well, good-bye!"
I have had brides ask about fondant and I explain why I don't do it. I also tell them that I can duplicate almost any fondant design in BC. If I can't, I'll be the first one to tell them. What I find is they like the smooth look of the fondant and once I demonstrate that I can get the BC as smooth, then they are good with it.
Indiana weather is all over the map. I think the phrase "It's not the heat, it's the humidity" was invented here! I've done outdoor weddings in 90+ degree heat with extremely high humidity and my icing holds up. No melting, no dripping, flowers hold their shape, etc.
If you are choosing to do fondant only, then that's what you offer. Period. I think if you have a good tasting fondant to share with them at a sampling, and if you're able to help them find someone who does only BC (if that's what it comes down to), then you will be able to take care of all of your inquiries. Not all shops are an "everything to all people" shop. Find your niche and become the specialist!
thanks indydebi that makes sense. I guess I was thinking about it in the wrong way. 
Also I didn't think about sylvia and duff only specializing in one thing.
I love threads like this they make me think more about things!
Thank you all for the great thoughts and ideas! I'm sorry I haven't responded today. I've been away from the computer all day. We never had a discussion about buttercream or not. I just gave her my starting prices and told her it included her choice of fillings for a fondant cake. She just wrote me back and said the cake won't be fondant.
I don't want this to turn into a fondant vs buttercream debate. I just wanted some suggestions on how to tell her that I'm only doing fondant.
Kristy
Quote by @%username% on %date%
%body%