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Unhappy bride

post #1 of 78
Thread Starter 
I need some advice. Here's the situtation. The bride called on the phone (never had a personal meeting, she was planning long distance.) and requested the cheapest cake that we made. She emailed me a photo of a 4 tier cake done in fondant with bows and pearls. She wanted cake for 40 people. We sent several emails and had several phone conservations regarding that fondant and buttercream DO NOT look the same. She was fine with that. In addition she wanted NO BOWS or pearls because she was going to fadd lowers that she purchased at Wal-Mart in the floral department and a topper she got on e-bay. So in order to size down the cake to the number of people she was feeding she reduced it to a 2 tier with buttercream. Over two weeks after the wedding she emails me a photo of the cake in the photograph and the cake we made, pointing out the differences. She is now asking about why her cake looks different? Well....Because the only thing that was the same was the shape is my first reaction. Does anyone have any advice on what you would do in the situtation. We have been lucky and this is the first complaint that we have ever had on a cake so we are somewhat at a loss on how to handle it. Any advice would be appericiated.

Tonia
post #2 of 78
People are so dense sometimes. I would just reply back to her quoting or forwarding the emails where it talks about not having x,y or z on the cake due to cost. That is one nice thing about emails, she can't really argue to much if her own words are right there.
post #3 of 78
i swear, just when i think i've seen it all, out comes another thread like this one!! i just don't get stupid people! i mean, we all have our moments, lord knows i may have someone elses share also, but for a client to show you a reference picture, take everything away by their own decision, then expect you to crumble and refund because you did exactly what they wanted....sheesh...are you kidding me?

i don't know who invented the word "bitchslap", but god bless 'em!
the early bird may get the worm, indeed, but the second mouse is the one who gets the cheese!
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the early bird may get the worm, indeed, but the second mouse is the one who gets the cheese!
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post #4 of 78
I'm with jjcakes...she can't honestly expect the cake to look the same if she had you take everything away from it! Is she saying anything specifically doesn't look the same? Like did she think you could make smaller diameter tiers and have the same height as the reference cake or is just pointing out everything?

I had someone tell me one time that they thought that like a 3 tier wedding cake that fed 100 people could be made with smaller diameter pans and still have the 3 tiers to feed 30 people. I told her it doesn't necessarily work that way...so does your bride think that?
Slave to the Cakin' and Bakin'!
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Slave to the Cakin' and Bakin'!
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post #5 of 78
I would tear her points apart one by one.

"As we discussed in our emails dated 5-15, 5-26 and 6-2, a cake to serve 40 cannot be made as a 4-tier cake, which is why it was agreed yours would be 2-tier. The original 4 tier cake in the photo serves about 175 people. Another of the differences you point out is your cake has no bows. In your 7-1-08 email, paragraph 2, you directed me to leave off the bows. Another difference you point out is no pearls. In your 7-4-08 email, paragraph 1, sentence 3, you directed me to not put on any pearls. We had a number of email exchanges where I informed you that fondant and BC do NOT look the same ... see our emails dated 6-25-08, 7-2-08 and 7-12-08."

Etc. icon_twisted.gif
post #6 of 78
Surely you don't need any advice on this one - it's a slam dunk. icon_lol.gif

Did she sign a contract outlining the details? Do you have the emails?
What differences did she point out and I hope she started with the Walmart flowers. Nothing against walmart flowers but that doesn't sound like bows and pearls.
post #7 of 78
Seriously, we should all pitch in and pay indydebi weekly for the fabulous advice she doles out regularly... thumbs_up.gif
No pressure... no diamonds.

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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #8 of 78
Quote:
Originally Posted by indydebi

I would tear her points apart one by one.

"As we discussed in our emails dated 5-15, 5-26 and 6-2, a cake to serve 40 cannot be made as a 4-tier cake, which is why it was agreed yours would be 2-tier. The original 4 tier cake in the photo serves about 175 people. Another of the differences you point out is your cake has no bows. In your 7-1-08 email, paragraph 2, you directed me to leave off the bows. Another difference you point out is no pearls. In your 7-4-08 email, paragraph 1, sentence 3, you directed me to not put on any pearls. We had a number of email exchanges where I informed you that fondant and BC do NOT look the same ... see our emails dated 6-25-08, 7-2-08 and 7-12-08."

Etc. icon_twisted.gif




Indydebi, that is priceless, I'd send exactly the same email! Really, some people are just dense. Good luck.
The life so short, the craft so long to learn...(Chaucer)
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The life so short, the craft so long to learn...(Chaucer)
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post #9 of 78
Thread Starter 
Good to know ya'll are all on the same page as me. She hasn't stated any specific differences. she just sent an email with both photos and asked me to explain in detail why her cake looks differently from the photo. I was sitting there like "You have to be kidding me"! My husband stood over my sholder laughing his a@# off. To be perfectly honest with you I was impressed at how good the cake actually looked when they finished with it. I mean, really how good can you expect a 2 tier cake iced with BC to look? All White, No decorations, nothing. The cake was smooth and straigt which is about all that I could hope for in the situtation. Did I mention that they were 4 hours late picking it up? We made a special exception to meet them on a Sunday morning and had to call them 3 times asking where they were.

The joys of being an underpaid public servant!!!
post #10 of 78
These are all just great learning experiences for all of us. Document, Document, Document! The emails with her words are good documentation. And next time when a bride starts out with a picture, but wants to start cutting corners on it, be sure to state: "We can do that, but please realize they WON'T look like the same cake then." And, my advice to everyone is, save all this documentation! Because if they decide to come back later and try to take you to court, you will have it. thumbs_up.gif
post #11 of 78
Thread Starter 
BTW... I do have EVERY single email. They were printed and in her file. I also made a point to follow up every telephone conservation with an email detailing our conservation and asked her to reply back. I used to work in the corporate world and learned to always CYA! This is the first time it might come in handy!
post #12 of 78
Wow, I just dont understand some people. Sounds as though she showed you what she wanted (after telling you she wanted your cheapest cake), complained she didnt have the money (and needed to go to walmart), but was hoping you would still create what was on the pic (because it was her big day). While she was at Walmart, she should have gotten a Walmart wedding cake.

Is it just me, but are customers watching too much Duff and cake challenges, wanting high end cakes for "walmart prices". Food Network should start posting general prices of each cake shown, "And this cake would cost you!!" at the end of each episode icon_twisted.gif . Then maybe once the cheapies see what the cake cost, they will leave us alone and be happy with walmart.
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Pam (pmaucher)
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Pam (pmaucher)
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post #13 of 78
Quote:
Originally Posted by pmaucher

Wow, I just dont understand some people. Sounds as though she showed you what she wanted (after telling you she wanted your cheapest cake), complained she didnt have the money (and needed to go to walmart), but was hoping you would still create what was on the pic (because it was her big day). While she was at Walmart, she should have gotten a Walmart wedding cake.

Is it just me, but are customers watching too much Duff and cake challenges, wanting high end cakes for "walmart prices". Food Network should start posting general prices of each cake shown, "And this cake would cost you!!" at the end of each episode icon_twisted.gif . Then maybe once the cheapies see what the cake cost, they will leave us alone and be happy with walmart.

That is so true.
Loving Life!!!
Aunt Laura
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Loving Life!!!
Aunt Laura
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post #14 of 78
Just out of curiosity, can you post both pictures? I agree with the others and Indydebi's response is the way to go!
post #15 of 78
Quote:
Originally Posted by MacsMom

Seriously, we should all pitch in and pay indydebi weekly for the fabulous advice she doles out regularly... thumbs_up.gif



haha! I agree!!!!

This bride sounds like she is trying to take advandage of you..they always go after the bakers first when they realize they spent too much money! I agree with Deb...great advice as always!
Gotta have more cowbell!
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Gotta have more cowbell!
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