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how to handle this question correctly... - Page 9

post #121 of 265
I do not recall Indy or I saying, "Tatorchip you are a liar". I was speaking in general terms and in reference to the Cocacola comment. Really, nothing was directed at you.
post #122 of 265
Quote:
Originally Posted by PuffCake

Quote:
Originally Posted by dkelly


The only people placing the "stigma" on mix bakers are mix bakers



I disagree. I think the only people placing the stigma on mix bakers are the non-bakers (cake muggles) who ask this question to bakers. If a potential customer asks this question for allergy reasons they would say so up front. For example, if my child had a nut allergy and I wanted to order a birthday cake, I wouldn't simply ask the baker if they baked from scratch or a mix...I would point out my child's nut allergy and make sure the baker could make me a nut free cake.



I think you're not giving your clients enough credit......there really ARE people out there that CAN tell the difference because they were raised on scratch baking like I was.

My DH was raised on mix baking, albeit BAD mix baking since his mother can NOT bake or cook anything successfully.....we've been together 31 yrs married for 26 of those and he is now a scratch man and CAN tell the difference.

If someone cared enough to ask the question chances are they have a good reason for asking it.

Someone earlier in the thread mentioned do we ask bakers if their bread is from a mix....my answer to that would be when I pay $250 for a loaf of bread then I'll care enough to ask them that question.

I think that's the point.....when somebody pays me $100 for an 8" cake then they have the right to know that yes it is indeed from scratch...if they ask me.
post #123 of 265
you talked about the trade secret thing like I was telling the op to lie trade secret was mentioned and rementioned
God Bless Everyone
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God Bless Everyone
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post #124 of 265
icon_rolleyes.gif
post #125 of 265
Quote:
Originally Posted by leah_s



And I recently lost an order because the bride insisted on finding a bakery that would bake and decorate her cake on the day of her wedding. She claims she found one. I think they lied. Since I don't know for sure, I probably shouldn't say that, but really, now. Same day? The cake tiers need hours to bake, cool and settle. Puh-leeze.



I can't believe you lost a customer over something so idiotic. ( I mean, I believe you when you say you lost her business) what I mean is: you want a cake baked the same day or else? Why? do people even know/care why they ask these questions? Wow!!
Rosie

Hooked on Cakin' works for me!!
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Rosie

Hooked on Cakin' works for me!!
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post #126 of 265
icon_rolleyes.gif
Cake just makes people happy!!!!

http://susanscakecreations.vpweb.com/
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Cake just makes people happy!!!!

http://susanscakecreations.vpweb.com/
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post #127 of 265
Quote:
Originally Posted by tatorchip

I resent being accused of being one



When you find out who accused you, let us know. icon_confused.gif
post #128 of 265
All I can say is that I must have the best customers in the entire universe!! I have never been asked the scratch or mix questions by anyone--including my family. The criteria here seems to be 'is it good'?; not how you made it. This is not a discussion I ever intend to have with a customer. Would they ask folks in a restaurant if everything was made from scratch?? Of course not. Do folks really think the desserts at Appleby's or TGIFriday's are made there? Oh that's right--the Sysco truck comes before lunch!!
post #129 of 265
Quote:
Originally Posted by tatorchip

you talked about the trade secret thing like I was telling the op to lie trade secret was mentioned and rementioned



Tatorchip, I really think you should let it go.Your point has been made and those involved have said they didn't mean it that way.Let it go girl.
I can do ALL things thru CHRIST that strenthens me!!!
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I can do ALL things thru CHRIST that strenthens me!!!
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post #130 of 265
Quote:
Originally Posted by leah_s

And I recently lost an order because the bride insisted on finding a bakery that would bake and decorate her cake on the day of her wedding. She claims she found one. I think they lied. Since I don't know for sure, I probably shouldn't say that, but really, now. Same day? The cake tiers need hours to bake, cool and settle. Puh-leeze.



You know what's so crazy about that? I think my cakes taste better the second or third day after the fillings and icing have a chance to "marry" my cake layers.

Kind of like meatballs and gravy......they taste SO much better the next day or the day after that even. Homemade soup the same thing.

Anyone else feel that way about their cakes?
post #131 of 265
What happened to the penguins? icon_rolleyes.gif
Live well, love long, play hard and laugh... well, long and hard.
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Live well, love long, play hard and laugh... well, long and hard.
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post #132 of 265
I make cakes from a box, doctored cakes and cakes from scratch. All my gumpaste and fondant is homemade. I've never had a complaint and i've never been asked if it was from scratch or not, in fact, i've had a couple orders that specifically ask for a certain cake mix. I personally don't like to work much with them as far as trying to sculpt or carve with them but i like to make my customers come back for more. If someone did ask...i'd tell them the truth. i'd rather lose a customer for telling the truth then a lot of customers for lying and getting caught!
post #133 of 265
I love penguins! They are so fat they waddle and they don't worry about what everyone thinks about how they waddle! They never ask "Do these jeans make my ass look fat?"

I love penguins!

"It's practically impossible to look at a penguin and feel angry."
---Joe Moore
post #134 of 265
icon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_lol.gif
Live well, love long, play hard and laugh... well, long and hard.
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Live well, love long, play hard and laugh... well, long and hard.
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post #135 of 265
Quote:
Originally Posted by dkelly

Quote:
Originally Posted by PuffCake

Quote:
Originally Posted by dkelly


The only people placing the "stigma" on mix bakers are mix bakers



I disagree. I think the only people placing the stigma on mix bakers are the non-bakers (cake muggles) who ask this question to bakers. If a potential customer asks this question for allergy reasons they would say so up front. For example, if my child had a nut allergy and I wanted to order a birthday cake, I wouldn't simply ask the baker if they baked from scratch or a mix...I would point out my child's nut allergy and make sure the baker could make me a nut free cake.



I think you're not giving your clients enough credit......there really ARE people out there that CAN tell the difference because they were raised on scratch baking like I was.

My DH was raised on mix baking, albeit BAD mix baking since his mother can NOT bake or cook anything successfully.....we've been together 31 yrs married for 26 of those and he is now a scratch man and CAN tell the difference.

If someone cared enough to ask the question chances are they have a good reason for asking it.

Someone earlier in the thread mentioned do we ask bakers if their bread is from a mix....my answer to that would be when I pay $250 for a loaf of bread then I'll care enough to ask them that question.

I think that's the point.....when somebody pays me $100 for an 8" cake then they have the right to know that yes it is indeed from scratch...if they ask me.



I do agree that some people truly prefer eating scratch cake over mix. But there are also a lot of people who have a perception that scratch is better just because of the cake mix stigma. As PPs have pointed out, a lot of people who say they prefer scratch actually choose mix during a taste test.

I took a cake to a PTO meeting a couple of months ago and a woman approached me with fork in hand and cake in mouth asking " This is delicious. Is it from scratch or a box mix?" I told her it was from a box and she replied, "It's really good. It doesn't taste like it's from a box at all". It was straight from the box...no doctoring whatsoever! So she clearly likes box cake even though she "thinks" scratch is better.

No joke, I have been asked this question 4 times and none of them have been potential customers. They have just been people who ate my cake, complimented me on its taste and then asked if it was scratch or not. In my experience with this question, it is being asked because they have a perception that scratch is better, not because they've done a taste test and truly prefer scratch.

I think for anyone who is asked the "scratch or mix" question from a potential customer, you first need to find out why they are asking and offer a tasting.
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