So, my friend sends me a article from The Knot (she's an event planner and I do some of her cakes). Well, it's a really nice article and I'm enjoying it until I get to the comments!! Read below:

Ask whether they make their cakes from scratch. I was STUNNED to find out that a lot of places actually use cake mix (yes, that powder from a box that just needs oil and an egg added!) instead of baking their cakes from real live ingredients. Also find out what their policy is on WHEN they bake their cakes. If a cake spends a night in a freezer, it's not going to taste as delicious as if it were freshly baked.

I was a little angry by this because there is more to a cake than that!! Oh, and do they really expect a person to bake the cake the same day as they decorate it? The only reason I didn't respond is because you have to be a member on the site for a least 3 days before you can respond!! Here is the link below:
http://wedding.theknot.com/wedding-planning/wedding-cakes/articles/6-steps-to-the-perfect-wedding-cake.aspx?MsdVisit=1

(going to cool off now )

Show them a photo of the front of a Betty Crocker cake mix box. If they want their cake to look like that, it'll be made and served the same day.

Mmmmmmmm....juicy!

So does this person just assume that a 5-tier wedding cake is freshly baked that morning, frosted, and decorated all in the same day. DUH!!!!

"instead of baking their cakes from real live ingredients."

This is the line that cracked me up? I bake from scratch and I'm positive that my ingredients are not LIVE


Ya know when people don't know how to do something they also have no idea what it takes to do it, hence their ignorant comments like the above.


One of my sisters is a "master seamstress", she makes her own design wedding gowns, suits etc.

I witnessed someone in our family do this to her just this past weekend. This person needs a dress to be altered......taken in on the top and hemmed (it's a 3 layer chiffon skirt so each layer needs a separate hem).

Anyway, she prefaced her request to my sister with "The boutique I bought the dress from does alterations but they wanted almost half of what I paid for the dress to do just the hem and bodice" "Would you be able to do it for me instead?"

My sister said "How much did they quote you?" Her response "$$$", my sister "I'd go with them they're cheaper then I would be"

I was SOOOOOOO proud of her!

It's always the ones that don't know how to do anything at all that complain the most about paying us and my sister in this case.

I think your sis is my new heroine.

If a cake spends a night in a freezer, it's not going to taste as delicious as if it were freshly baked.

DKelly, this was my favorite line, about the frozen cakes!! I wanted to say, ummm, if you've ever had a cake from Sam's or WalMart and liked it, trust me, it's been in a freezer!! (by the way, I love Sam's Club cakes)

Oh, and your sister's response, I love it!!

I know a lot of people might disagree with me, but I prefer a cake that's been frozen. I find my cakes are moister, and the flavours are blended better after they spend a night in the freezer.

Had a woman who sells her cake ask me, "How do you handle people who say you're too expensive compared to Sam's and that they can get the same cake cheaper?"

I told her, "I don't compare my cakes to Sam's so you shouldn't compare my prices to them either and if they can get it cheaper elsewhere, they'd better get on that train before it leaves"...why use tact with them if they had no qualms with insulting you?

DKelly, your sister said it best! As for people who have no idea exactly what it takes to create a cake, I could care less about their opinions. All I want is for them to take a picture of their cake as it's crashing to the floor and post that under their comment.

If the customers like the cakes what difference does it make if it is scratch or box? Why would someone even ask? Strange.

Sounds like a juicy topic!

Well, all I have to say is that since I have been baking and freezing my cakes, I get more compliments than ever on how moist and yummy they are!!!!!!
Don't put cake in the freezer, my foot!!!!!!!!

OK, this may seem a little off topic, but Cake Muggles? I love it!!! What a great term! Really and truly someone with no clue. Keep 'em coming!

They have NO CLUE!!!! I would have love for her to spend this past Thrus- Sat with me! Yeah 2- 3 tier wedding cakes and a grooms cake sounds and look easy enough after completion but to spend three plus days working on just three cakes. to do that the day of I could not have even imagined that happening!

I would have put her in front of my KA mixer when the powder sugar explosions starting while making buttercream icing, You want "live ingredients" well you can't get any better than that, oh and while your standing there how about cleaning up the mess that goes along with it!

I normally have my cakes baked a day or so before decorating. However I did three cakes this weekend. Started baking Friday after work...then right into decorating. Had to have one ready for Saturday and two for Sunday plus do my Father's Day shopping and Father's Day visiting. Up to 1am on Friday night and 2am on Saturday night. It is not magic for sure.

I LOVE the name of this thread, it made me laugh just reading "The Cake Muggles are at it again".

Ok, I wanna know: Does anyone, anyone, anyone here on CC ever bake cakes and decorate in the same day? On a regular basis? My cakes are way too crumbly when I do it!!!

They have NO CLUE!!!! I would have love for her to spend this past Thrus- Sat with me! Yeah 2- 3 tier wedding cakes and a grooms cake sounds and look easy enough after completion but to spend three plus days working on just three cakes. to do that the day of I could not have even imagined that happening!

I would have put her in front of my KA mixer when the powder sugar explosions starting while making buttercream icing, You want "live ingredients" well you can't get any better than that, oh and while your standing there how about cleaning up the mess that goes along with it!

Seriously, they have no idea what they are talking about! Have they ever baked a wedding cake, decorated it, and delivered it? Have they ever tasted a cake that came out of a freezer? Because my experience has been that it's more moist. Although, I prefer to bake them fresh, sometimes it's just not an option. And just because I prefer to bake from scratch doesn't mean that cake mixes and doctored cake mixes aren't delicious! Idiots...

I baked 2 9in rounds this morning for a cake I have to have ready by 6:30am. I'm gonna get up at 6 & add on the choc covered strawberries. it's crumb coating in the fridge right now, but it's going to have piroutte cookies around the outside & instead of m&m's on top it'll be the strawberries.

I thought I was the queen of procrastionation!

I would have put her in front of my KA mixer when the powder sugar explosions starting while making buttercream icing, You want "live ingredients" well you can't get any better than that, oh and while your standing there how about cleaning up the mess that goes along with it![/quote]


LOL!!! That's the truth!! Sometimes when I'm making buttercream i have milk geysers and powdered sugar explosions . . .

I always freeze before decorating. For me it makes it easier to torte, to shape if needed and they're just easier to handle! When I took my first decorating class back in high school, the teacher told me to toss it in the freezer as soon as it comes out of the pan. I have NEVER had an issue with a dry or crumbly cake. I do believe it makes it SO much more moist.

Haven't read ALL the posts....but....real LIVE ingredients? Okay at the consultation:

"Now, we've nailed down that you want a chocolate cake.....on to the "real live" ingredients.....would you like that with E-Coli or just plain Salmonella?" LOLOL
CRACKED ME UP!!

Beth in KY