Originally Posted by karensjustdessert
I will try to make a long story short. Last week, I delivered a wedding cake (unassembled) to the next island. You go by ferry, and a tram takes you where you need to go (there are no cars allowed on the island). The boxes and I made it intact, and I go inside to use the restaurant's kitchen to finish and assemble the cake.
The bride and wedding planner had made arrangements for me to deliver the cake two days early, since I would be going out of state (for a Colette Peters class! yay!). Everyone in the restaurant's office looked at me like I was crazy and totally inconveniencing them. Finally, someone brings me to the kitchen. I find there has been no air in the restaurant or kitchen for almost a week (but they've been using fans!). Having a cake decorated with buttercream, I am a little more than worried.
I assemble and decorate the cake as quickly as I could in the horrendous humidity and heat. When I was done, I gave it several smoothings and made it look pretty darn wonderful. One of the employees helped me carry the cake (which was on the cake stand) into the walk-in, which was fortunately working very well. She cleared a safe corner for me and we deposited the cake there for the safekeeping.
Fast forward to today, 5 days after the wedding. The florist calls me to tell me something, he did not want me to hear it from the island's club. He said when he brought the flowers to the site, all he heard about was how ugly the cake was, and that person should not be doing cakes!
The florist had recommended me to the bride, so he was a little upset, to say the least. The catering manager and the wedding planner showed him my cake, which had fingerprint smears and gouges all over it! And a crack, too (which I can't explain, honestly, but I have my suspicions).
Now, really, would I leave a cake in that condition? Am I a high school freshman in Home Ec? He told me that the manager said the cake was like that when I left (he was not even there when I was working on the cake, nor was the wedding planner). I assured the florist, who I work with frequently, this cake was perfect when I left. And the design was exactly as the bride had drawn (she previously had another baker, who couldn't do it at the last minute, and asked me to copy the design and colors).
Anyway, as I am working on a huge cake right now, my confidence and nerves are shot. This is my reputatation, and it's being smeared all over the place because restaurant employees sabotaged my cake (the place has their own pastry chef).
The florist said he was able to make the cake just fine with the flowers (thank God!), and he's sure the couple did not know about the drama. Of course, when I called the restaurant this morning, I get the answering machine. Sigh.
I feel sorry for you but I know you're fine now..I know that the people who sabotaged you just envied you for being a good chef...Really, camera is very important; as what others say, a picture is worth a thousand words..