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Cake Disaster- Buy the SPS!!!!

post #1 of 26
Thread Starter 
OK, this is a story I really want to forget, but the helpful side of me says "if someone can learn from your mistakes, then you should share".( Sometimes I'd like to kick the helpful side of me right in the mouth)lol.
So anyways, I had a 4 tier wedding cake and a 2 tier grooms cake to deliver this week-end. I called the venue to make sure everything was ready. I had planned to put the cake together on site. I spoke to the chef, and he didn't seem happy that I would need a little space to work to roll out fondant to make the ribbons that went around each tier. So, I decised to go ahead and stack the cake. BIG MISTAKE!!! When we got there the cake had fallen over, and the bottom (12) in tier was beyond repair! I was horrified to say the least.
The girl that was there went and got the chef, and he said" oh,honey, we can fix it"!! I looked at him like he was nuts!
Well, he took those tiers, scraped the icing off made new buttercream iced the layers and smoothed them all in about 5 min.( all the while I am standing around with my mouth open, and my eyes bugging out).
He then hands me a piping bag, a tool box full of tips, and says" now, do your thing"! I piped the decorations on the side as best I could with my hands shaking like crazy, and then he stacked them, carried it to the table, and I added the flowers. I will try to add a pic below. I will never add a thick layer of filling, or haul a cake fully assembled again. And also the dowel down the center was NO help at all! The bubble tea straws worked fine, but IF I ever need to do this again, (and I don't think I will), I will buy the SPS like I have read on here so many times. LIVE AND LEARN.
I think it turned out OK, What do you think? Sorry this is so long!
LL
LL
post #2 of 26
Wow, you ended up with a very helpful chef there. And your cake is gorgeous. If you hadn't said anything had gone wrong, I'd never have believed it.

I remember what someone said one time (may have been Duff, but it someone on one of the challenges). They said that a professional is not someone who doesn't make mistakes, it's how you deal with them when they happen, because they will happen. You dealt with this cake beautifully.
"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
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"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
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post #3 of 26
Very nice save! Sometimes you need that outside person to kick you and tell you YOU CAN FIX IT because otherwise we would stand there defeated. Its so overwhelming when it happens to you that it seems unrepairable but Im so glad you pressed on! Good for you thumbs_up.gif
post #4 of 26
Wow, would have never known! Good thing you had a such a helpful chef.

The SPS does rock.
post #5 of 26
Beautiful save! It looks awesome! I love SPS.. tried it the 1st time and never looked back!
post #6 of 26
If you hadn't said anything no one would know. And I think you should send that chef a thank you gift. He was beyond generous and helpful.
post #7 of 26
The cake is beautiful and I never would have guessed it ever had any issues.
What a lovely generous person that chef was to help you like that!
Anna (105 lbs lost since June 1, 2009)
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Anna (105 lbs lost since June 1, 2009)
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post #8 of 26
WOW!! What an ordeal!! I am glad it turned out great for you, but your pics did not show up on the form, but I bet it looks great! And as they all say...we live and we learn right!?!?!
*~*~*KaNdY*~*~*
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*~*~*KaNdY*~*~*
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post #9 of 26
I think your cake is beautiful. I think it is just perfect. What a nice chef to help u out....
post #10 of 26
Was this the same chef who didn't want you to roll the fondant? What a turn around! Great save. What did they do about losing the bottom tier though, did they still serve it?
"When choosing between two evils, I always like to try the one I've never tried before." Mae West.
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"When choosing between two evils, I always like to try the one I've never tried before." Mae West.
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post #11 of 26
Very nice save. Isn't it nice to have a guardian angel in a chefs coat!LOL!

SPS is the only way to go - go for it and never look back - and you won't have to worry about this again.

On another idea - I had a wedding cake to deliver on a very hot June day about an hour away. So I left the tiers seperated, but I also had a fondant ribbon to attach. So I went ahead and rolled and cut out the ribbon, let it 'set up' a few minutes, dusted it liberally with cornstarch and rolled up the ribbons, wrapped them in plastic wrap, put them in a baggie and then once the cake was assembled on site - I took the ribbons out, dusted/wiped off the excess cornstarch and applied as usual. As long as you keep air from getting to the fondant it won't dry out and stays flexible.

Your cake is really, very pretty.


Suze
Happy wife to Kevin - for 29 years and counting!
Blessed with Elana & Andy - daughter & son-in-law -- and Daniel & Kaitlyn - son & girlfriend!!
It's a great life when you love the ones your children love!!
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Happy wife to Kevin - for 29 years and counting!
Blessed with Elana & Andy - daughter & son-in-law -- and Daniel & Kaitlyn - son & girlfriend!!
It's a great life when you love the ones your children love!!
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post #12 of 26
I'm sorry to hear of your disaster. I too, would have made a roll of fondant ahead of time and kept in wrapped. I don't like to do any work on site except set up. In and out. I assemble my cakes on site to eliminate the possibility as much as possible of problems during transit. SPS is the way to go. When I leave a venue, I don't question if it may have leaned or tipped before cutting. I know it looked just the way I left it. Thats peace of mind.
~I want adventures that excite me at dawn, challenge me by day and surprise me by night!
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~I want adventures that excite me at dawn, challenge me by day and surprise me by night!
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post #13 of 26
Like someone else said earlier,I would send the chef a thank you gift/note.All these oooh aaaah on the awesomeness of the salvaged cake would not have been possible without his generousity .

Yes,cake turned out fine.
post #14 of 26
Thread Starter 
Quote:
Originally Posted by queenfa

Like someone else said earlier,I would send the chef a thank you gift/note.All these oooh aaaah on the awesomeness of the salvaged cake would not have been possible without his generousity .

Yes,cake turned out fine.



OK, just so everyone knows, I didn't post this to give myself any glory, I just posted to try to save anyone else the horror of this happening to them.
I DO give the chef ALL the credit, if it had not been for him, I would have rushing to walmart to find something to work with.I thought the cake was beyond repair. His expertise saved me.
I Have every intention of sending him a thank you card, and as he told me when I left,(thanking him every step of the way, and offering to pay him) the best way to thank him would be to send more brides his way.
post #15 of 26
glad your cake was saved!
And yes its great that the chef helped you out. I know many that would just watch and let you cry/manic.
And in the end the bride and groom were happy (I assume) and that's the best part.
icon_smile.gif jodi
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